Sat, Oct 20|
Primitive Cooking Class
Not your typical cooking class! You will get hands-on experience using a variety of primitive cooking methods. We will be using fire in various ways to cook an entire meal.
Time & Location
Oct 20, 2018, 1:00 PM – 6:00 PM
Fruitdale Farm, 671 Moxley Rd, Bainbridge, OH 45612, USA
About the event
This is not your ordinary cooking class!
Here we will be using many historical methods of food preparation, some of which have been used all around the world. We are going to use fire in various ways to cook an entire meal. You will leave with some interesting ideas for your next campout or some fun ways to have a cookout in your backyard with friends and family. Cooking is not only about preparing a meal; our cultural heritage plays a large role in the way we cook and the food we eat. Exploring our ancestral past connects us with who we are and how we have become that person.
For this workshop you will have hands on experience with the primitive cooking methods used. This workshop is going to be filled with as many cooking methods as we can do in one day. Some of the planned methods include pit cooking, rock grill, spit cooking, rock boil, and primitive ovens. We will also get into some primitive food preservation and some food gathered from the wild.
All of the food and refreshments will be provided (you are welcome to bring any special beverages). There will be plenty of food for omnivores and vegetarians alike (see menu below). The cost for this workshop is $40/person. Space is limited to 25 participants, so please purchase your ticket to reserve a spot.
Be sure to dress for the weather. Please bring your own reusable plate/cup/fork/spoon as we would like for this to be a waste-free event. Also, bring a camp chair if you have one. There will be a nice campfire going throughout the event and into the evening. Folks are welcome to set up a tent and camp for the night (optional). The only toilets available on site are dry/composting toilets.
This workshop will be led by earth skills expert, Fern Truitt.
Fern is a naturalist and a Jill-of-all trades, really. She grew up learning many primitive skills and, after much study and practice, has become an expert. She leads workshops on a wide variety of these skills including friction fire, collecting wild edibles, blacksmithing, basket weaving, primitive cooking, tracking, bow making, etc. She is also an experienced gardener and hunter and she preserves much of her own food. Fern has a wealth of knowledge and experience; you'll be surprised how much you can learn by spending a day with her.
On the Spit: whole chicken
Rock Grill: boneless pork chops, jumbo scallops, zucchini & crookneck squash (*veggie burger as veg protein option)
Steam Pit: sweet potatoes, winter squash, onions, corn, carrots
Coal Fired: potatoes, brussel sprouts, ash cakes (sweet or savory)
Rock Boil: jumbo shrimp
Oven: cattail biscuits
Beverages: coffee & tea (pine needle/sassafras)