Traditional Wisdom, Modern Kitchen
A 6-month course where you will learn the key principles of traditional foods and how to implement them in a way that is both sustainable and enjoyable. This will be a hands-on learning experience that is jam packed with opportunities for both discussion and taste-tesing. Learn the "why" and "how" of lacto-fermentation; nourishing bone broths; proper preparation of beans, nuts and seeds; nose to tail eating; sourdough and tradional fats. For a more detailed description click here. Book early and save. Only 12 spots available.