Traditional Foods Weekend

3rd Annual Traditional Food Weekend

The Culture of Food

March 19th,20th and 21st 2010 (10am-4pm each day)

Join us for one, two or all three of these offerings!

"Hello Linda and John Thank you for the class on Sunday, I am very excited about what I learned and can’t wait to start brewing." fermented beverage student

March 19, 2010 Fermented Beverages: Beer, Wine, Soda Making and more! Join Linda and John for this fun and inspiring day. Learn how easy it is to make beer, wine, meade and soda in your own kitchen. Learning the basics participants will leave feeling confident in making their own beverages at home. Discussions about influencing your beverages with herbs for promoting health will be included. Each person will leave with a bottle that we cork together as well as a soda culture to get you started.

March 20, 2010 You are What you Eat! Soup Broths and Fermentation for Health. Learn to promote health through these time honored food preservation practices. Broths and stocks as well as fermentation have been around since the beginning of time. Stocks are simple and nourishing and can be added to many of your everyday meals to increase the nutrient density of your food. Fermented foods are made by a technique that relies on the breakdown of carbohydrates and proteins. The results are delicious food that is beneficial to overall health. Join us for this fun day as we learn hands on to make a wide variety of stocks as well as fermented foods and beverages that can be easily crafted in your own kitchen. Participants will be treated to a hearty soup and lacto-fermented lunch, recipes, inspiration and sour dough starter to take home.

March 21, 2010 Home Cheese Making: Mozzarella, Feta and more!! Making cheese at home is easy and fun! Join us as we explore the lost art of home cheese making. We will create and sample several simple cheeses that can be cultivated at home including: Paneer (an East Indian staple), basic farm cheese (a hard cheese historically created on the small family farm), Chevre (a soft spread able goat cheese). Mozzarella and feta. After learning to make kefir, we will transform this fermented milk beverage into soft spread able cheese and a condiment that can be used in place of sour cream. You’ll also learn some cooking ideas for whey, an abundant by product of cheese making. Students can build on this introduction to create many varieties of cheese at home. Includes instruction, inspiration, samples, cheese to take home, recipes and a cheese culture to get you started.

Registration Information (fee includes recipes, cultures to take home and a whole and wild food lunch)

*Workshops will be held at a private residence in Sheboygan, WI. You will be given directions upon registration.

Workshops are facilitated by:

Linda Conroy; herbalist, wild crafter and whole food enthusiast. Linda has been making cheese and fermented food in her kitchen for over a decade. She regularly teaches classes on these topics and is committed to offering others the skills to craft food in their own kitchen.

John Holzwart Brew master and wild forarger. John has been brewing beer, soda and wine for close to a decade and enjoys sharing the process of culturing with others. He offers workshops on this and other nature related arts including broom making, willow basketry, cordage making and morel mushroom hunting.

Together they are the proprietors of Moonwise Herbs and Brooms, a community resource promoting health through whole and wild foods, compassionate communication, simple herbs and beautiful handcrafted art. Linda and John dedicate their lives to these practices and are grateful to the plants and the natural world who never cease to amaze them.