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Instructors

Eric Edgin

Grand Marais, MN
North House Folk School photo of instructor, Eric Edgin

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, hide tanning, foraging, and applying food preservation and fermentation methods from around the world in a local context. He is building a subsistence based homestead connecting ecology with handcraft.

Visit Eric Edgin's Website

Current Courses Offered by Eric Edgin

Teaser image for Meat Preservation: The Basics and Beyond

Meat Preservation: The Basics and Beyond

In this class, students will revisit time-honored skills that have fallen out of daily use and learn…
Fri, Mar 8th, 2024  –  Sun, Mar 10th, 2024
9am-5pm each day
Instructors: Jay DeCoux, Eric Edgin

Past Courses Offered by Eric Edgin

All Fired Up: Cooking with Fire

All Ground Up: Sausage Making

Bark Tanned Sheep Hides

Bark Tanned Sheep Leather

Charcuterie Beyond the Basics: Traditional & Modern Methods of Meat Preservation

Cooking With Woks

Coopering: Make A Wooden Bucket

Coopering: Make a Wooden Bucket

Exploring Fermented Foods

Fermented Foods: From the Basics to the World of Koji

Fermented Foods: From the Basics to the World of Koji

Northwoods Cuisine: A Wild Culinary & Ecological Experience

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

Timeless Gluten-Free Noodles

Wild Foods Processing: Starches, Nuts, and Seeds

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