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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, 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.

Visit Eric Edgin's Website

Current Courses Offered by Eric Edgin

Teaser image for Bark Tanned Sheep Leather

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)
Instructors: Eric Edgin, Molly Meyer
Teaser image for Coopering: Make a Wooden Bucket

Coopering: Make a Wooden Bucket

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
Instructor: Eric Edgin
Teaser image for Fermented Foods: From the Basics to the World of Koji

Fermented Foods: From the Basics to the World of Koji

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
Instructor: Eric Edgin
Teaser image for Northwoods Cuisine: A Wild Culinary & Ecological Experience

Northwoods Cuisine: A Wild Culinary & Ecological Experience

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
Instructor: Eric Edgin
Teaser image for Wild Foods Processing: Starches, Nuts, and Seeds

Wild Foods Processing: Starches, Nuts, and Seeds

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
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

Timeless Gluten-Free Noodles