Level 1 Class outline

Traditional Wisdom, Modern Kitchen is a 6 month course (1 full day class per month) where you will learn one of each of the following skills per month in a day-long, hands-on class that is jam packed with opportunities for both discussion and taste-testing. You will learn the key principles of traditional foods and how to implement them in way that is both sustainable and enjoyable.

What you will learn:

1. Lacto-fermentation: Lacto-fermentation has been used by people around the world to preserve food long before freezers, pressure cookers and canners ever made their way into our lives…You would be hard-pressed to find a culture around the world that doesn’t have it’s own history of fermented foods.

2. Nourishing bone broths: Find out why the healing properties of broth have been well documented throughout history. Learn how to make your own nourishing bone broths from chicken, beef and fish.

3. Proper preparation of beans, nuts and seeds. It’s more important than you think. Learn how preparation affects digestion and nutrient assimilation. We will sample plenty of great recipes like seed crackers and dahl and honest-to-goodness good for you granola.

4. Nose to tail eating. How eating *more* parts- think oxtail and organs could save your pocket book – and your health. Find out why grandma ate liver at least once a week and why pate needs to make a comeback in your kitchen.

5. Sourdough. So much more than ‘friendship bread’. We’ll take a walk back through time to find out why cultures around the world made naturally leavened bread- and you will learn the joy and health benefits of properly preparing sourdough breads, muffins, crackers and cookies.

6. Traditional fats: How lard, butter, ghee, coconut and olive oil are different from modern fats like canola oil, soy oil and margarine. You’ll learn how to render fat simply  how to use it. We will also take a look at what fats to use in what situations- baking, frying, sauteeing etc.

What you get with the course:

• 6 full days of in-person, hands on instruction in a fun and nurturing environment.
• Insight into the history and nutritional basis for each food skill
• Recipes
• Handouts
• Plenty of opportunities to sample
• Access to an exclusive online forum for course members

How it works:

• You attend one class per month from September to February. (The class will be held one Saturday per month. Dates TBA.)
• You choose your preferred workshop series location: in Adrienne’s own kitchen at the farm, or in Winnipeg
• Two weeks before the class starts, you will receive any final notes about what to bring to class
• You get full support and additional recipes to try in between classes

So why is the course 6 months?

Well, I’m glad you asked. There is one class per month because I want to give you the chance to be able to learn, practice and integrate your new food skills. To weave it into the rhythm of *your* home. Have you ever been in a class or somewhere and received *alot* of information all at once? It can be overwhelming. You may only remember one thing even though there was so much more you wanted to remember. I want you to be able to be comfortable with one set of food skills before we move onto the next!

When it’s all said and done, here’s what you will have:

• The practical skills required to bring introduce traditional food skills into your kitchen (or to build on what you have already been doing)
• An understanding of the nutritional evidence that makes Traditional Foods important to this day
• The ability to prepare dozens of new recipes that are kid and family-tested
• Strategies for making it all manageable and implementing a traditional food prep rhythm into your home

Ready to sign up?

You have a few options…

Make your payment online and secure your spot immediately:

Know you want to go further?
Secure your spot in the teacher training program.

In fact, the first group of teachers will be limited to a very small, intimate group who I will personally work with to get their traditional foods business up and running.

Have questions? Feel free to email me at [email protected].