Perhaps you noticed some new faces hanging around the Modern Stone Age Kitchen and Eastern Shore Food lab this past week.
If so, they were probably a part of the first group to ever complete our Eat Like a Human multi-day intensive program! These twelve students flew in from from Arizona and drove in from Washington DC, New Jersey, Pennsylvania, and just down the road in Galena.
Why an Intensive?
We were super excited to launch this program because we believe intensive programs like this are one of the most powerful ways we can empower others to nourish themselves and their families. This class provided the opportunity to simultaneously expose participants to a wide variety of ways to transform raw ingredients into their safest, most delicious and nourishing forms possible in their own home kitchens while also taking time to dive deep into discussions about healthy lifestyles, nourishing diets, and all about our ancestral dietary past.
While participants were focused on honing their kitchen skills and learning the finer points of sourdough, dairy fermentation and lacto-fermented vegetables, the teaching kitchen was constantly buzzing with conversations focused on topics such as sourcing high quality, nutritious and ethical ingredients, the dangers of plant toxins, and how to utilize a whole animal approach. It is in-depth, meaningful conversations like these reinforced through hands-on project based teaching and learning that provides meaningful takeaways that can really change lives – and that is what keeps us going!
Everyone worked hard.
We made and refreshed sourdough mother.
We made sourdough waffles.
We mixed dough, bulk fermented, folded, divided, preshaped, shaped, scored, stenciled and baked sourdough loaves.
We made kefir, yogurt, and fermented cream.
We churned and salted fermented butter and made a variety of pasta filata cheeses including Armenian string cheese, pizza cheese, quesillo, stracciatella, and burrata.
We cut vegetables, created brines and lacto-fermented sauerkraut, carrots, and roasted red peppers.
We sampled nourishing foods and talked at length about ancestral diets, animal fats versus refined nut and seed oils, raw dairy, and how to sustain a healthy relationship with sweeteners.
But, most importantly, we inspired one another, learned important healthy cooking skills and made memories that will all translate into real meaningful change over a lifetime.
We are so pumped about this course we will continue to develop, refine, and offer it as regularly as possible. We only have 3 slots left in our February multi-day intensive program which also includes home animal butchery and an introduction to nose-to-tail cooking!
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