There’s only so much you can learn from a recipe on a page!

Getting hands-on and using our senses is where real understanding takes shape. Sometimes you need to feel when a dough is just right, witness the perfect shade of doneness in the oven, or stand around a kitchen with other curious folks and figure it out together.

I offer public and private workshops and classes, in person and online, across baking, cooking, fermentation, preservation, and wildcrafting.

Private classes can be built around a particular skill, ingredient, tradition, season, or curiosity. Past workshops have covered everything from all-butter pie crust and holiday pierogi to seasonal preserve crafting, kraut and kimchi fermentation, and vinegar-making,

Check out what’s coming up below.