Description
Kick off 2021 by taking a deep dive with us into reconnecting with our food, and understanding what you should actually be putting into your body. We have created a 4-part Back-to-Basics series spanning this January-May that will have you cooking and eating nutrient-dense, real food from nose-to-tail dishes to sourdough bread and fresh mozzarella cheese! We have it all – literally a single click away – just for you. One click – that’s all it takes for your entire lifestyle and outlook on food to do a complete 360.
In this ever-changing world, it seems that nothing is constant anymore, or even guaranteed for that matter. But this – your health, the food that you put into your body and own connection with – is something you have complete control over.
You, and only you, have the ability to make your tomorrow better, and it starts here.
It’s time to Eat Like a Human again. Are you with us?
4 Months of Learning how to Eat Like a Human!
January 2021 | Slow-fermented Sourdough Bread
This introductory course will cover the entire process to make successful sourdough loaves in your home oven from:
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Sourcing high-quality ingredients and essential bread-making tools for your kitchen,
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Harnessing hyper-local bacteria and yeast to start your own mother culture,
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Maintaining sourdough culture and using leftover mother,
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Mixing, autolysing, folding, and scaling,
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Pre-shaping and shaping dough,
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Scoring and baking your hand built sourdough loaves in your home oven, and
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Learning to control variables such as temperature and hydration to develop strategies to incorporate sourdough bread baking into YOUR schedule, so it can become a sustainable part of your cooking routine.
February 2021 | Introduction to Nose-to-Tail Cooking
From bone broth to chicken wings 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:
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Sourcing high quality animal products and essential butchery tools for your kitchen,
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Working with farmers and butchers to acquire high quality animal products,
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Learning about knives and basic knife skills,
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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),
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Sourcing, cleaning and storing offal (organs and other animal “by-products”),
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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.
March 2021 | Mozzarella, Ricotta, Yogurt & Butter Making
This introductory course will cover the basics of dairy fermentation in a way that empowers you to begin to create your own fermented butter, kefir, and stretched curd cheese in your home! We will cover all the following steps:
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Sourcing the highest quality dairy possible and navigating the confusing grocery store dairy aisle,
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Obtaining essential tools and supplies for fermenting dairy in your kitchen,
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Handling both raw and pasteurized dairy safely,
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Initiating and controlling the fermentation process with both raw and pasteurized milk,
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Making both Mesophilic and Thermophilic yogurt,
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Separating the butter fat and butter milk from fermented cream,
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Draining and transferring kefir grains to fresh milk,
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Cutting and draining curds,
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Making, using and storing cheese,
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Understanding the step-by-step process of making kefir, fermented butter, mozzarella (Fior di Latte) and ricotta cheese.
April & May 2021 | Fermented and Wild Vegetable Fermentation
This course will cover the basics of lacto-fermentation and provide an introduction to foraging by covering topics such as:
- Sourcing high-quality ingredients and essential fermentation equipment for your kitchen,
- The prehistory of our ancestral relationship with vegetables,
- The basics of lacto-fermented vegetables,
- Recipe development and execution,
- Prepping vegetables, scaling ingredients, initiating and controlling fermentation,
- Fermenting whole vegetables such as cucumbers for pickles), cut up vegetables such as cabbage for sauerkraut and kimchi, and even how to make probiotic, nourishing condiments such as fermented ketchup!
- Foraging references and how to put together a foraging pack,
- The basics of safe foraging and plant identification,
- Harvesting, transporting and preparing wild plants,
- Detoxifying wild plants,
- How to cook wild plants, develop recipes and incorporate wild plants into dishes
Join now to jumpstart your health in 2021!
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