Tressa Yellig of Salt, Fire & Time and I are so excited about this and think it will be a marvelous fun filled week of learning and adventures. Each week will include field trips to explore shellfish farming as well as land-animal farming and pick-your-own exploration days on Sauvie Island.
We plan to cover basic nutritional information, the true cost of food, environmental effects, menu building, waste and re-use ideas, in creative ways to teach your kids how they can participate in feeding themselves better as well as being good stewards in our organic foods community. Each day will include lunch and two snacks as well as some practical skills in cooking techniques.
We will make preserves, cultured vegetables, nut butter and simple cheeses, dehydrated snacks, and water kefirs!
Dates: June 28- July 2 or Aug 16th – 20th
9am – 3pm
Ages 8-14 $365/ child, limited to 15 children per week
More information will come soon, but we anticipate spaces to fill quickly, so please email if you are interested.
Berlin Reed is the butcher, chef and author behind the The Ethical Butcher. His practice is driven by community engagement, personal relationships with small local farmers, a deep love of food, respect for the animals we eat and the environment on which we depend. After training as a butcher in Brooklyn, he was based in Portland, OR for 2 years. He then began a life of continuous travel, bouncing around the continent as a community chef/butcher and learning about local food scenes everywhere. He has poured his experiences as a nomadic ex-vegetarian butcher and renegade chef into a food memoir titled 'The Ethical Butcher: How Thoughtful Eating Can Change Your World', out on Soft Skull in Spring 2013.
This blog is no longer active but serves as an archive of Berlin's early culinary work. To link up with his latest gastronomic adventures and food politix, check out his new site at: http://chefberlinreed.tumblr.com/