I’m teaching koji, butchery, and charcuterie at the PA Mother Earth News Fair. This is one of my favorite Fairs, and I get to collaborate with Ferment Works to boot!
I’ll be teaching home butchery of beef as well as inspired cookery and beef charcuterie. This class culminates with a dinner. More info available soon, stay tuned to Lazy B Farm, and this page for updates.
Come out to Kettle Range Meats in Milwaukee for some appetizers, cocktails, and a book signing. We will meet, greet, and I’ll say a few words about ethical meat, regenerative agriculture, and our opportunities and responsibilities in today’s food system. Perhaps a lively discussion will ensue?
Tickets: Available via Kettle Range Meats.
In this 2-day intensive, learn to confidently cure meats via salting, dehydration, smoking, and fermentation. We will begin with a half hog, and spend two days turning every scrap of it into charcuterie, from fresh sausages to smoked hams, pates and hard salamis. In addition to learning salumi craft, you'll engage with me and your classmates about topics of sustainable farming, mindful slaughter, artisan butchery, and inspired cookery. You'll get to taste your creations at a culminating class feast, and you'll get to take projects home to finish on your own. Best of all, you'll join a growing cohort of ethical meat practitioners in touch via social media, direct email, and community gatherings.
Cost: $350/person includes copies of The Ethical Meat Handbook and Pure Charcuterie.
Location: Hickory Nut Gap Farm, Asheville NC
Join me and Jeremy Hardcastle, the butcher at Swamp Rabbit Cafe and Grocery, for an evening of food, learning, music, and fun. Drinks and music begin at 6:00 pm. We will discuss (and taste) the art of charcuterie and the importance of ethical meat at 6:30 pm. Charcuterie feast commences at 7 pm. Two free drinks included with purchase. Click here to purchase your tickets!