Past Classes

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Kombucha Demo – In person!

Date: March 11, 2021
Location: Amazon Park, at a table under the trees behind the playground.
Instructor: Lisa
Demo: Lisa will demonstrate making Kombucha using the continuous kombucha method.


Cabbage Rolls Demo (Zoom)

Date: June 18, 2020
Location: Live online demo on zoom
Instructor: Aurora and Brian Gerber
Demo: We’ll show you how to make this versatile keto staple from cauliflower, celery root, and turnips. Then we’ll stuff it into a keto cabbage roll simmered in bone broth and stuffed with shrimp and thymus!


Keto Dough and No Fail Mayo Demo (Zoom)

Date: May 20, 2020
Location: Live online demo on zoom
Instructor: Aurora and Brian Gerber
Demo: Join us and learn how to make a popular keto staple called fat head dough.


Pink Powerkraut Demo (Zoom)

Date: May 15, 2020
Location: Live online demo on zoom
Instructors: Lisa
Demo: Lisa will be demonstrating live how to make her favorite sauerkraut variation called “Pink Powerkraut”.


Squash Pancakes for GAPS or Keto (Zoom)

Date: May 7, 2020
Location: Live online demo on zoom
Instructors: Aurora and Brian Gerber
Demo: Brian and Aurora will demo this rich, filling breakfast pancake that may be even easier than the regular kind!


Preparation of Organ Meats Demo (Zoom)

Date: April 17, 2020
Location: Live online demo on zoom
Instructors: Janice Blair and chef Justin Blaricobb
Demo: Janice& Justin will review the preparation of organ meats using her slides from their 2007 conference seminar at the Wise Traditions Conference.


Chicken Cooking Demo (Zoom)

Date: April 10, 2020
Location: Live online demo on zoom
Instructors: Aurora & Brian Gerber
Demo: Do you have a whole chicken in the freezer and are not sure what to do with it? Aurora will demonstrate how to process and cook a whole chicken.


Tallow Balm Demo

Date: December 13, 2019
Location: Natural Grocers
Instructors: Lisa
Demo: The topic of natural skin care using tallow came up at our October potluck.  Lisa has been making tallow-based hand/body cream as well as lip balm for several years.  She will share her methods for both a smooth balm and whipped (peppermint cream!) recipe.


Keto Breakfast

Date: September 19, 2019
Location: Natural Grocers
Instructors: Aurora & Brian Gerber
Demo: Egg Bites: These creamy, soft, and savory treats are made in a muffin tin, freeze and reheat for a premade snack or quick breakfast. Coconut “Oatmeal”


Keto Desserts: Fat Bombs and Coffee Pudding

Date: July 24, 2019
Location: Natural Grocers
Instructor: Aurora and Brian Gerber
Demo: Make the simplest, quickest fat bomb, or go straight advanced fat bombing. Keep it simple or get fancy with cacao nibs, shredded coconut, and more! Learn to alter any fat bomb recipe or create your own.


Saag Paneer with Cauliflower Rice

Date: June 19, 2019
Location: Natural Grocers
Instructor: Courtney Queen
Demo: Traditional style Indian Saag Paneer with Keto friendly ingredients and cauliflower rice.


Healthy and Flavorful Keto Sauces

Date: February 13, 2019
Location: Natural Grocers
Instructor: Lisa
Demo: Lisa will demonstrate making Mayonnaise, Caesar salad dressing, Hollandaise, and Coconut Peanut Sauce.


Pâté Demo

Date: December 10, 2018
Location: Natural Grocers
Instructor: Courtney Queen
Demo: Traditional French pâté is probably one of the easiest ways to enjoy the many benefits of nutrient dense pastured liver and vitamin rich pastured butter.


Festive Cranberry Coconut Butter Fudge

Date: December 1, 2018
Location: Natural Grocers
Instructor: Courtney Queen
Demo: Chef and blogger Courtney Queen from Butter For All will teach you how to prepare a quick, festive and nourishing refrigerator fudge.


Pickled Veggie Demo

Date: August 14, 2018
Location: Natural Grocers
Instructor: Lisa
Demo: Learn to make pickled asparagus, pickled cauliflower, green beans, cucumbers, carrots or other naturally fermented pickled vegetables.


Sauerkraut Presentation

Date: July 14, 2018
Location: Natural Grocers
Instructor: Lisa
Demo: Lisa, long-time fermentation enthusiast and creator of KrautPounder.com, will be giving a presentation on making sauerkraut. This talk is based on her 2013 presentation from the Wise Traditions Regional Conference in Portland, Oregon.


Hands on Sauerkraut Making Workshop

Date: January 21, 2016
Location: At Megan’s home
Instructors: Lisa & Megan
Demo:Lisa and Megan will demonstrate how to make sauerkraut, then you will make some for yourselves with your ingredients.


Getting the Most from Whole Grains

Date: May 3rd, 2014
Location: CrossFire Church
Instructors: Cherie, Claudia, Lisa, Sara, Kim & Erin
Topics & Recipes: Soaking, Sprouting and Sour Leavening, Buckwheat-Sorghum Waffles, Gluten-Free Corn Bead, Oat Cream Puffs, Quinoa Tabouli Salad, Buckwheat Egg Noodles, Oat Anise Cookies, Whole Wheat Cinnamon Scones, Whole Wheat Date Spice Muffins, Fig Newtons, Whole Wheat Sourdough Bread, Ancient Grains, English Muffins, Black Sticky Rice, Teff Cereal, Quinoa Drink


Variety Meats Class

Date: November 9, 2013
Location: CrossFire Church
Instructors: Cherie, Claudia, Kelly, Lisa & Sara
Topics & Recipes: Sweetbread Soup, Seasoned Sweetbreads in Butter & Coconut Oil, Burger Blend, Turkey, Liver, and Heart Mix, Middle-Eastern Meatballs, Beef Heart & Watermelon Salad, Texas Heart Chili, Mincemeat, Gizzards in Butter, Gizzard Confit, Tacos de Lengua, Kidneys with Hazelnut Butter Sauce & Caramelized Onions, Ron’s Cajun Dirty Rice, Kidneys in Wine Sauce & Caramelized Onions, Chicken Liver Divine, Potatoes with Bacon & Liver, Lamb Liver with Apple and Onion, Chef’s Pick-me-up


Variety Meats Class

Date: May 18, 2013
Location: CrossFire Church
Instructors: Cherie, Claudia, Kelly, Lisa & Sara
Topics & Recipes: Sweetbread Soup, Seasoned Sweetbreads in Butter & Coconut Oil, Burger Blend, Turkey, Liver, and Heart Mix, Middle-Eastern Meatballs, Beef Heart & Watermelon Salad, Texas Heart Chili, Mincemeat, Gizzards in Butter, Gizzard Confit, Tacos de Lengua, Kidneys with Hazelnut Butter Sauce & Caramelized Onions, Ron’s Cajun Dirty Rice, Kidneys in Wine Sauce & Caramelized Onions, Chicken Liver Divine, Potatoes with Bacon & Liver, Lamb Liver with Apple and Onion, Chef’s Pick-me-up
Photos & Reviews: Varitey Meats Class – In Review


Class 3 – Holiday Dishes

Date: December 1, 2012
Location: Tamarack Wellness Center
Instructors: Cherie, Claudia, Kelly, Lisa & Sara
Topics & Recipes: Why eat fats and organ meats, Bone Broth/Stock and Bone Marrow, Crispy Nuts, Yogurt cheese & caramelized onions, Creamy Squash Soup, Mash Potatoes or Cauliflower with Gravy, Holiday Sausage, Fermented Cranberry Sauce, Egg Custard, Lemon Verbena Soda, Sluberkins (Delicious danish pasties), Whipped Cream/Yogurt Topping


Class 2 – Probiotic Drinks and Fermented Condiments

Date: October 20, 2012
Location: Tamarack Wellness Center
Instructors: Cherie, Claudia, Kelly, Lisa & Sara
Topics & Recipes: Salsa, Mustard, Beet Kvass, Ketchup, Dill Pickles, Sweet pickles, Mayonaisse, Water Kefir, Dairy Kefir, Kombucha


Class 1: Favorite Ferments

Date: October 6, 2012
Location: Tamarack Wellness Center
Instructors: Cherie, Claudia, Kelly, Lisa & Sara
Topics & Recipes: Introduction to Fermentation, Fermenting with Whey, Probiotics and Apple Fermenting Alternative, Classic Sauerkraut, Kimchi, Corn Relish, Garlic Carrots, Pickled Garlic, Apple Pear Chutney

Newsletter post with reviews: Class 1 was a Great Success


Fermentation Workshop & Knife Sharpening

Date: June 30, 2012
Location: Washington Park (outside)
Instructors: Victoria

Photos: Fermentation Workshop & Knife Sharpening Event Update


Class 4: Healthy Grains

Foundations of Health Class Series

Date: October 29, 2011
Location: Tamarack Wellness Center
Instructors: Carla, Cherie, Claudia, Lisa & Victoria
Topics & Recipes: Sourdough Bread, English Muffins, Breakfast Cereals, Lentil Soup, Seed and Nut Crackers, Nut Milks, Crispy Nuts, Grain-free Brownies, Nut-based “Cheesecake”


Class 3: Vital Fats

Foundations of Health Class Series

Date: October 15, 2011
Location: Tamarack Wellness Center
Instructors: Cherie, Claudia, Lisa & Victoria
Topics & Recipes: “The Oiling of America”, Mary’s Oil Blend, Posole Broth, Soup Stock, Chicken Liver Divine, Danish Bone Marrow Pasties “Sluberkins”


Class 2: Fermented Foods

Foundations of Health Class Series

Date: October 1, 2011
Location: Tamarack Wellness Center
Instructors: Cherie, Claudia, Lisa & Victoria
Topics & Recipes:  Beet Kvass, Sauerkraut, Cortido, Kimchi, Pink Powerkraut, Dill Pickles, Pickled Green Beans, Fermented Bean Paste, Corn Relish, Water Kefir, Milk Kefir, Fruit Chutney


Class 1: Introduction

Foundations of Health Class Series

Date: September 17, 2011
Location: Tamarack Wellness Center
Instructors: Cherie, Claudia, Lisa & Victoria
Topics & Recipes:  Introduction to the work of Dr. Weston A. Price, Mayonaisse, Salad Dressing


Community Food Preparation Event: Sauerkraut Making Party

Date: August 29, 2010
Location: At the home of Dr. Teri Sue Wright, DVM

How it works:
During the first half hour there will be an overview of lacto-fermentation and instructions. The rest of the time will be spent, chopping, pounding, learning, talking, laughing and maybe taking some photos (we have bloggers on the loose!).

This is not a class!
It is a BYOI (Bring Your Own Ingredients) party! Everyone is encouraged to choose a recipe that you would like to make. Bring all of your own ingredients, such as vegetables, or fruit, salt, whey or probiotics (we will have salt, whey and probiotics available) and jars. We will have a few knives, Kraut Pounders and cutting boards, however a few more good knives or boards might be helpful. We will provide the space and experienced fermenters of whom to ask questions. Most of all this is an opportunity to gather with other like-minded folk, ask all of your fermentation questions and talk about food.


 Fermented Foods

Date: March 28, 2010
Location: Daneland Community Center
Instructors: Lisa & Victoria
Topics & Recipes: Sauerkraut, Kimchi, Fruit Kimchi, Beet Kvass, Spicy Beet Kvass, Ginger Carrots, Apple/Pear Chutney, Dairy Kefir, Coconut Kefir, Quinoa Beverage


Community Food Preparation Event: Fat Rendering Party

Saturday, February 27, 2010
Location: At the home of Dr. Teri Sue Wright, DVM
Description: I don’t know if a “Fat Rendering Party” is a traditional event, but it sounds like something you would be more likely to hear about happening in pioneer days than in modern America. This is not a class so much as a get-together and an opportunity to prepare food in the company of other like-minded people. Experience hands-on participation and discussion about rendering beef, lamb and pork fat into useful lard and tallow.

Two of our attendees even blogged about the event!


Fermented Vegetables

Date: February 23, 2008
Location: Washington Park Center
Instructors: Lisa & Victoria
Topics & Recipes: Sauerkraut, Kimchi, Beet Kvass


Healthy Foods for the Whole Family

Date: November 27, 2007
Location: Washington Park Center
Instructors: Lisa, Teri Sue & Victoria
Topics & Recipes: Pet-food for Dogs and Cats, Spicy Meatballs, Mayonnaise, Curry Mayonnaise, Fermented Ketchup, Mustard


Holiday Meal

Date: October 23, 2007
Location: Washington Park Center
Instructors: Lisa, ??? & Victoria
Topics & Recipes: Roasted Fowl, Apple and Sausage Dressing, Fermented Cranberry Relish, Hazelnut crust Pumpkin Pie, Real Ice Cream


Fermented Foods & Cooking

Date: Setember 2007
Location: Washington Park Center
Instructors: Lisa, Katie & Victoria
Topics & Recipes: Kimchi, Fruit Kimchi, Sesame Crackers, Sourdough Bread, Bone broth (Chicken & Beef)


Lacto-Fermented Beverages

Date: July 2007
Location: Washington Park Center
Instructors: Lisa
Topics & Recipes:
Kombucha, Kefir, Quinoa Milk, Ginger Ale, and Root Beer


Fermented Vegetables:

Date: June 2007
Location: Washington Park Center
Instructors: Lisa & Victoria
Topics & Recipes: Sauerkraut, Tsatsiki, Ginger Carrots, Beet Kvass and Cortido


Lacto-Fermented Vegetables:

Date: February 2007
Location: Washington Park Center
Instructors: Lisa & Victoria
Topics & Recipes: Sauerkraut, Kimchi, Beet Kvass

To Find Upcoming Classes see: Newsletter posts category “Classes”