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Ancestral Foods Cooking Class

Ancestral Cooking flier 2016

I’m beyond excited to be partnering with Wild Abundance next month during a weeklong course on cooking ancestral foods. Located on beautiful land in the mountains of western North Carolina, we’ll gather to share and discuss ways of cooking and incorporating nutrient dense foods into our lives. Here’s how Wild Abundance describes the class:
As we come back to the land, we understand how sacred and vital nutritious food is to our health and well-being. The Appalachian Mountains offer an abundance of natural culinary herbs and medicinals, and this cooking class will teach you how to identify, use and prepare seasonal foods, as well as the nutrient-dense plants and weeds eagerly growing in your own backyard. You’ll also learn the power of fermented dishes for your gut health and gain experience in the basics of butchery, charcuterie (preserving, fermenting and storing meat), as well as the joys of raw foods and sprouting and of making your own cheese and yogurt. It will be a unique farm-to-table experience you won’t want to miss.”

Here’s a listing of the classes being offered:
*Wild Foods Foraging and Cookery, with Natalie Bogwalker
*Making Bone Broth and Cooking with It, with Natalie Bogwalker
*Herb Gardening, with Juliet Blankespoor
*Fermented Foods: How to Make Kimchi, Kraut, Pickled Veggies and Mead, with Marissa Percoco
*How to Butcher a Chicken, with Meredith Leigh
*Beyond the Flavor of Herbs and Spices: Using Food as Medicine, with Juliet Blankespoor
*Nutrition, the Paleo Diet and Whole Foods, with Kaleb Wallace
*Raw Food, Living Food, and Integrating Them into a Diet for Vibrant Health, with Katherine Clark
*Home Butchery & Charcuterie, with Meredith Leigh
*Simple Kitchen Gardening: Farm to Table in Your Own Back Yard, with Becky Beyer
*Food Preservation and Food Storage Methods: Canning, Freezing, Pickling and Drying Food from the Garden and the Wild, with Natalie Bogwalker
*Dairy Fermentation: How to Make Cheese and Yogurt, with Ashley English
*Quench: Homemade Beverages of Both the Sinful and Sweet Variety, with Ashley English

So good, right?! Join us! We begin the afternoon of Sunday, May 22nd and conclude Friday, May 27th (I’ll be teaching my two classes on Thursday afternoon, May 26th). All of the details for the class can be found here, along with instructor bios, descriptions of individual classes, and recommended lodging, for those coming from out-of-town.

There are also several scholarships available, offering 1/2 off the cost of tuition. If interested, please email answering the following questions:
1. Your name
2. Describe your passion for learning about food
3. Detail how you will apply what you are learning
4. Describe why you financially need the scholarship

This weeklong class promises to be glorious one. Hope to see some of you there!

2 Responses to Ancestral Foods Cooking Class

  • Marcia Ballard says:

    This looks SO GREAT but there’s no way I can afford it (yes I know about the scholarship and other assistance). Next time, I’d recommend you all offering these as one day classes to cut the costs. Looks like the greatest classes ever.

  • Jacquie says:

    I’d love to attend any/all if them, but keeping eyes on beekeeping! As far as homesteading projects go, husband and I managed to build our coop and now there are 12 little and growing chickens in there that we hope to raise organically for eggs & meat! We have dreamed about this for what feels like a million years, hard to believe we actually sold everything and moved from DC to WNC. But we did! Love your stuff, miss English!!!!!!!!!