Hey Beautiful Ides of March Forward People, ok, this is the second monthly newsletter in a row, so I’m breaking records… to celebrate, I’m gonna ask you… Read more “April Classes & Events 2017”
HOME SMOKED MEATS 101 | Fish, Bacon, Sausage, Brisket & more TIME & DATE | Thursday, September 28, 6:30-9:30PM INSTRUCTOR | CHEF SETH PETERSON, a local… Read more “HOME SMOKED MEATS 101 Fish, Bacon, Sausage, Brisket & more”
WHOLE HOG BUTCHERY | Community Pig Share INSTRUCTOR | CHEF SETH PETERSON, a local larder PRICE | $40 – 80 / PERSON PLUS $55… Read more “WHOLE HOG BUTCHERY | Community Pig Share”
A DEEP DIG INTO PERMACULTURE Saturday, April 8 2017 3:45pm – 5:15pm Permaculture is a set of principles, design tools, and growing techniques that serve to enrich… Read more “A DEEP DIG INTO PERMACULTURE a panel discussion at the SF Flower & Garden Show, Sat, April 8 2017, 3:45pm – 5:15pm”
A talk with Seth Peterson, a local larder at the San Francisco Flower & Garden Show Thursday, April 6 2017 3:45pm – 4:45pm … Read more “RESETTING THE DINNER TABLE, REBUILDING OUR WORLD, a talk with Seth Peterson at the SF Flower & Garden Show, Thursday, April 6 2017”
Cooks have smoked meats ever since our wise ancestors discovered that the meat and fish hanging closer to the fire lasted longer and tasted better. In this class, we’ll explore the art and science of hot and cold smoking.
Get beyond cooking shows, cookbooks, supermarket meat, high prices, & all the jargon. Go directly to the source: local farms producing delicious, nutritious, well raised healthy happy pigs. In this workshop, we will learn and practice the art of butchery, hands on and in community.