Instructors
Eric Edgin
Grand Marais, MN
Eric grew up in rural southern Illinois with fishing, hunting and foraging as a way of life. He continues to build on the skills and knowledge of his roots with coopering, hand tool woodworking, commercial fishing, shepherding, foraging, and applying food preservation and fermentation methods from around the world in a local context. He is sharing in building a subsistence based homestead with his partner.
Current Courses Offered by Eric Edgin
Bark Tanned Sheep Leather
Tan sheep leather using natural plant tannins, oils, and some hard work. Bark tanning is an…
Tue, Oct 3rd, 2023 – Sun, Oct 8th, 2023
9am-5pm Tue-Thurs and San-Sun (class will pause on Friday for conference day)
9am-5pm Tue-Thurs and San-Sun (class will pause on Friday for conference day)
Coopering: Make a Wooden Bucket
Instructors:
Eric Edgin
Coopering, the craft of joining wooden staves to create a vessel, was an integral skill in many…
Fri, Dec 1st, 2023 – Sun, Dec 3rd, 2023
9am-5pm each day
9am-5pm each day
Instructor:
Eric Edgin
Fermented Foods: From the Basics to the World of Koji
Instructors:
Eric Edgin
Though common practice throughout history, food fermentation is now approached with both excitement…
Tue, Nov 7th, 2023 – Thu, Nov 9th, 2023
9am-5pm each day
9am-5pm each day
Instructor:
Eric Edgin
Northwoods Cuisine: A Wild Culinary & Ecological Experience
Instructors:
Eric Edgin
Experience Northwoods cuisine like never before while we expand the realm of possibilities for…
Sat, Jul 22nd, 2023 – Sun, Jul 23rd, 2023
9am-5pm each day
9am-5pm each day
Instructor:
Eric Edgin
Wild Foods Processing: Starches, Nuts, and Seeds
Instructors:
Eric Edgin
This class will be a deep dive in processing wild foods. Most commonly foraged and home garden foods…
Fri, Dec 15th, 2023 – Sun, Dec 17th, 2023
9am-5pm each day
9am-5pm each day
Instructor:
Eric Edgin
Past Courses Offered by Eric Edgin
All Fired Up: Cooking with Fire
All Ground Up: Sausage Making
Bark Tanned Sheep Hides
Charcuterie Beyond the Basics: Traditional & Modern Methods of Meat Preservation
Cooking With Woks
Coopering: Make A Wooden Bucket
Exploring Fermented Foods
Fermented Foods: From the Basics to the World of Koji
Meat Preservation: The Basics and Beyond
Northwoods Cuisine: A Wild Culinary & Ecological Experience
Pork Butchery for Home Use: Nose to Tail
Processing Wild Foods and Home Grown Grains/Legumes
Salumi: Traditional Dry Curing Methods
