Lost Arts Kitchen

Learn to make 100% whole grain sandwich loaves, bagels, and seeded crackers that you and your family will love. Saturday, April 10, 10am-1pm. $40.

Pie can be easy as pie! We will make a versatile flaky pie crust that use for making sweet pies or savory tarts and quiche. Learn to blind bake crusts, make multiple batches to freeze for later, and use white and whole wheat flours. Saturday, 5/22, 10am-1pm. $40.

Practice a little white magic in your kitchen--culture milk! Friday, May 14, 6pm-9pm. $40.

We will discuss seasonal food cycles and how to make the transition from eating food from afar to eating from our regional foodshed. Learn how to use what's in season now or preserve it for later. Saturday, April 17, 10am-1pm. $40

During this class, we'll make mayonnaise, uptwon deviled eggs, no-crust quiche, fragrant curry, and a vanilla-chocolate custard. Sat, April 24, 10am-1pm. $40

We'll discuss the benefits to animal, human, and planetary health of pasture-raised meat. Learn how to save money buying meat direct from local farms, how to talk with a butcher to get the cuts you want, what to do with unfamiliar cuts, and new ways with old favorites. $40. Sunday, 5/2, 2pm-4pm.

We'll make and feast on pizza and calzone, then make two kinds of pasta to take home: one with durum wheat flour, one with soaked whole wheat flour. $40. Friday, March 19, 6pm-9pm.

Restock your 'fridge with life using the ancient art of lacto-fermentation. We will make sauerkraut, beet relish, and Morrocan pickled lemons plus lactofermented mayonnaise and ketchup. Friday, February 22, 6pm-9pm. $40

Save time and money buying in bulk, store food for emergencies and convenience, and invest in our local food system. Saturday, April 3, 10am-1pm. $40

Learn the art and science of water bath canning and jar up some seasonal treasures to give or to save for the dark days of winter. $40.