Briarpatch Co-op Cooking Classes: Culinary Anthropology Series: Part 4
Let’s discover who we are, where we’re from, and where we want to go with our food, our community, and our land. We will be focusing on the first steps to reinventing our own food culture and identity. Through hands-on classes we will go to three different continents and discover “the roots behind the roots,” and ask ourselves what are our roots, and what do we want to plant now?
Each class will include recipes that will become not just your homework, but also a practice in reflection as we dive deeper into our nourishment using not just our hands, but our minds, bodies, and souls. This class is for advanced foodie enthusiasts and those who really want to be a part of the change in our food system and stronger advocates of what is possible.
The cultures we explore will include Morocco, Japan, Eastern Europe, and Mexico. Recipes will be carefully derived from each tradition in terms of history, practice, and nutritional benefit. Gluten-free, dairy-free.
On December 19th, we will explore the art of German krauting, spitting meats, and aging cheeses. Europe has become one of the finest areas of the world at preserving foods and making spur doughs, ferments, and other delights that last longer and rejuvenate the gut. Delicious recipes will include, kraut, homemade sausage, homemade cheese, and sourdough bread.
For more information: Sign up online or with Hilary: (530) 272-5333 x 134 or email: firstname.lastname@example.org.