Have you ever dreamed of writing a cookbook? Or a non-fiction narrative related to food? If you're a chef, food blogger, or journalist who would like to write a food-centric book, this class unlocks the mysteries of writing a killer book proposal for traditional publishers.
In this class, we'll discuss a variety of spices and their origins and health benefits, distinguish between their whole and ground form, and discuss proper usage and storage techniques.
In this workshop taught by Mallory O’Donnell, we’ll use locally foraged ingredients while learning about the plethora of unique flavors they can lend to any dish. From here, we’ll use these ingredients along with some supplemental store-bought finds to show you a variety of fermentation techniques.
In this workshop taught by Mallory O’Donnell, we’ll use locally foraged ingredients while learning about the plethora of unique flavors they can lend to any dish.
Solid meal planning skills can take you from dreading the kitchen to having easy and healthy options to grab for any meal of the day.
In this Sausage Making class you’ll learn the basic formula that can then apply to making a variety of sausages.
Aquaponics is a closed-loop approach to sustainable agriculture in which fish, microbes, and plants form a mutually beneficial ecosystem. In this extensive 3-part class, you'll gain a detailed overview from Yemi Amu, Founder of Oko Farms.
Whether you're documenting your Grandmother's cooking to pass down in a family cookbook, or you're preparing recipes for a professional cookbook proposal, this class will help you write clear, organized recipes.
In this demonstration-based class you'll learn the simple steps of homemade jam, from cooking and jelling, to processing and sealing. We'll also cover the tools and tricks of preservation, such as safety and shelf-life, as well as sugar-free methods and canning history.
Have you ever dreamed of writing a cookbook? Or a non-fiction narrative related to food? If you're a chef, food blogger, or journalist who would like to write a food-centric book, this class unlocks the mysteries of writing a killer book proposal for traditional publishers.
This class will introduce you to a variety of local and invasive species that herbalists use for both medicine and food.
Come learn how to grow spirulina, a microalgae that the UN once called “the best food for the future.”
In this demonstration-based class you'll learn the simple steps of homemade jam, from cooking and jelling, to processing and sealing. We'll also cover the tools and tricks of preservation, such as safety and shelf-life, as well as sugar-free methods and canning history.
In this course we will cover the basic science behind making miso, why it is good for you and how to make it yourself.
In this class, we take out the mystery and show you how to host the perfect pizza party at home (using secrets from what has been called the best pizza joint in the country, shush!) Mangia!
Explore the culinary and cultural history of ramen, through a three course, PESCATARIAN ramen tasting experience.
Students will learn not only the art and vast history of sushi, but also advice for buying and preparing raw fish safely at home.
Students will learn everything you need to know to make your own tasty shrubs at home as well as creating a take home shrub.
There’s no better way to celebrate summer than to honor the iconic frozen treat that we can’t get enough of. In this class, you’ll learn how to make a classic ice cream base and how to flavor it along with the techniques to make an assortment of sorbets.
Learn to make your own fermented condiments—ketchup, mustard, pesto, salsa, corn relish, hot sauce, and more—with Contraband Ferments.
