Join me for a course in Nose-to-Tail cooking – the most nutritious, ethical and sustainable way to include animals in your diet!
If you have wanted to learn how to cook and eat nose-to-tail, then this class is for you! For 2 million years, our ancestors relied upon a complete nose-to-tail approach to animals. This methodology not only makes sense nutritionally, but also ethically, environmentally, and financially too! In this introductory course, I will share with you how to source high quality animal foods, the basics of home butchery, strategies for using the entire animal, and an introduction on how to make the most of offal.
From bone broth to chicken wings to bacon to pâté, this course will elevate the food you feed your family and connect with your diet on a whole new level! We will tackle the following:
- Sourcing high quality animal products and essential butchery tools for your kitchen,
- Working with farmers and butchers to acquire high quality animal products,
- Learning about knives and basic knife skills,
- Understanding whole animal butchery techniques using a chicken (this animal was selected for this course because it is readily accessible plus it’s size makes it easy to handle in a home kitchen),
- Sourcing, cleaning and storing offal (organs and other animal “by-products”),
- Learning step-by-step instructions on how to transform liver, kidney, spleen, fat, marrow and even skin into delicious foods your entire family will enjoy.
This course is the only thing standing between you
and incorporating whole-animal cooking techniques in your own kitchen!
The best part is that I will be there to walk you step-by-step through the whole process! You can have all your questions answered. I will repeat and redo every step until you get it down too. Did I mention it’s all recorded and you have lifetime access? Gotta love that too!
You’ll be making bacon just like this by the last class!
Course Details:
Through a combination of pre-recorded lessons and LIVE interactive zoom sessions each course is designed to empower you to incorporate lessons from our deep dietary past, rich and diverse traditional cultures around the world, and modern culinary techniques in your kitchens to transform basic ingredients into the safest most nutrient dense and bioavailable form possible for your families.
Mark your Calendars now!
- WEEK 1 (January 4 – 10):
- A Pre-recorded webinar style class (view at any time during the 1st week) that covers the following:
- Topics: Prehistory of bread; Earliest evidence of bread; Agricultural/Neolithic Revolution; Modern bread/yeast; Role of sourdough today; Necessary equipment; Sourcing high quality ingredients,
- Pre-recorded material and resources to give you the necessary background information to truly immerse yourself in the bread making experience,
- You will be expected to complete homework in-between classes.
- A Pre-recorded webinar style class (view at any time during the 1st week) that covers the following:
- WEEK 2 (January 11 – 17):
- LIVE Getting Started class on Monday January 11, 2021 from 7:00PM to 9:00PM EST (if you can not attend, it will be recorded so don’t worry)!
- Topics: Starting and maintaining a sourdough mother; Troubleshooting your sourdough mother; Strategies and recipes for how to use the leftover mother; Scaling and mixing Ingredients; Understanding the autolyse phase,
- You will be expected to complete homework in-between classes.
- LIVE Getting Started class on Monday January 11, 2021 from 7:00PM to 9:00PM EST (if you can not attend, it will be recorded so don’t worry)!
- WEEK 3 (January 18 – 24):
- LIVE Baking Sourdough class on Monday January 18, 2021 from 7:00PM to 9:00PM EST(if you can not attend, it will be recorded so don’t worry)!
- Topics: Reading, creating, and calculating a bread formula; Folding and bulk fermenting; Pre-shaping; Shaping (i.e. boules, batards); Getting the oven ready; Different techniques to bake bread at home; Creating steam; Transferring; Scoring; Baking,
- You will be expected to complete homework in-between classes.
- LIVE Baking Sourdough class on Monday January 18, 2021 from 7:00PM to 9:00PM EST(if you can not attend, it will be recorded so don’t worry)!
- WEEK 4 (January 25 – 31):
- LIVE Troubleshooting plus Question & Answer class focusing on all things sourdough on Monday January 25, 2021 from 7:00PM to 9:00PM EST(if you can not attend, it will be recorded so don’t worry)!
- Topics: You bring them! After 3 weeks of working through all the steps of the sourdough process, I know there will be questions, so this is your chance to get all the answers to everything sourdough from starting/maintaining the mother to implementing a feeding schedule, so you can have fresh sourdough bread every week!
- LIVE Troubleshooting plus Question & Answer class focusing on all things sourdough on Monday January 25, 2021 from 7:00PM to 9:00PM EST(if you can not attend, it will be recorded so don’t worry)!
Stay Organized with our Monthly Class Calendar
Included in this Course:
- Life-long access to all course materials and recorded videos so you can watch and re-watch to refine your home butchery skills,
- Access to the Eat Like a Human | Back-to-Basics private Facebook Group where you can post pictures, ask questions, and learn from our group as a collective whole,
- Copies of my home butchery recipes that I have spent years developing and taught around the world,
- Weekly resources to help you start incorporating nose-to-tail cooking as part of your dietary routine,
- Troubleshooting tips and tricks directly from me, so you can perfect your home butchering!
