Erik on WFAE’s Charlotte Talks

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I’ll be one of the guests tomorrow (Friday January 9) at 9 AM EST on the Charlotte Talks Show on WFAE 90.7. The topic is “urban homesteading.” It’s a call-in show so save up those questions. Guests include:

Matt Kokenes – Founder, MicroFarm Organic Gardens

Laura Denyes – co-owner, Wish We Had Acres Farm

Dr. Dave Hamilton – co-owner, Wish We Had Acres Farm; Naturopathic Doctor, Carolinas Natural Health in Matthews

Erik Knutzen – author, blogger and podcaster, The Urban Homestead, Making It: Radical Home Economics for a Post-Consumer World and Root Simple; co-founder, Los Angeles Bread Bakers

The show will be available for streaming around noon EST here.

Foodcrafting 101

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I’ve been teaching bread classes for years now at the Institute of Domestic Technology. It’s about time I made note of this. The class I teach is part of a full day of classes that, in addition to bread, will show you how to make jam, cheese and ricotta. All this fun takes place in the haunted Doheny Mansion! There’s a class coming up in January. To sign up head over here. Gift certificates are available.

Sunday, January 4th, 10am ~ 4pm
Historic Greystone Mansion, Beverly Hills

A 1-Day Workshop with 4 class sessions & lunch.

$195 {includes lunch, beverages, ingredients and supplies}

Unleash your inner foodcrafter. This full-day, hands-on workshop will prepare you to start making your own artisanal bread, jam, mustards and ricotta from scratch. Your d.i.y ambassadors/instructors will be some of the city’s finest food crafters.

The workshop includes four, 1-hour foodcrafting sessions, catered lunch and beverages. Each participant will be sent home with their very own bread, a take-home containers of cheese, bread dough, a jar of fruit preserves and a container of mustard. You’ll also receive the Institute’s signature instruction manual with recipes and materials/ingredient resource guide empowering you to recreate everything at home.

Foodcrafting 101 Workshop Schedule:

Bread Making:

Master the simple technique of bread making from scratch using the no-knead bread recipe from the Institute Director’s own cookbook. Learn about types of flour, where to purchase them, how to shape loaves and achieve the perfect crust. You’ll learn how to recreate a professional bread baker’s oven at home and produce loaves that rival accomplished bakers.

Cheese Making:

Get invited to better dinner parties with this easy technique to turn great milk into fluffy, creamy ricotta. You’ll be able to take home your cheese with some delicious recipes–if you can wait that long!

Jam Making:
Canning is back big time! We will peel, chop, dice and otherwise macerate whatever we find fresh and in season at the farmers’ market that week and learn how to turn it into jam. We will then learn how to can in a water bath and preserve our bounty for up to a year. After class, equipped with your newly-found knowledge, you’ll be well on your way to experimenting at home with other fruits. Besides, we all know someone with a tree of unpicked fruit that simply cries out to be made into jam.

DIY Mustard:

Good artisanal mustard isn’t necessarily something you’ll only find in a fancy jar from France. Crafting handmade mustard from scratch is as easy as turning on your blender. You’ll learn about different types of mustard seed, unique ingredient additions such as Guinness Stout, liqueurs, orange flower water, coffee or fresh citrus zest. You’ll have an entire flavor bar™ of spices, sweeteners and herbs to pick from as you create your own signature mustard blend.

INSTRUCTORS INCLUDE:

Erik Knutzen: Co-author of The Urban Homestead and Making It: Radical Home Ec for a Post-Consumer World and a L.A. County Master Food Preserver

Joseph Shuldiner: Institute Director, and author: Pure Vegan: 70 Recipes for Beautiful Meals and Clean Living, Chronicle Books

Zach Negin: Co-owner of SoNo Mustard company

Kimchi Class with Hae Jung Cho November 15

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Kimchi master Hae Jung Cho is teaching a how-to class on November 15 at 10 am:

This 3-hour class is a hands-on experience where you make two kinds of fermented kimchi – napa cabbage (poggi) and radish (kkakdugi) – and one quick pickle. We then share a light meal of rice, kimchi, soup and other side dishes. You leave the class with three containers of kimchi and pickles that you have made, printed recipes and the know-how to replicate the kimchi at home. Fee: $75.

Anyone interested in this class should email Hae Jung at [email protected]. More info here.

Kimchi Class this Saturday!

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Chef Hae Jung Cho, our guest on episode 006 of the Root Simple Podcast is holding another Kimchi class on Saturday September 20th from 10 a.m to 1 p.m. in Koreatown:

The 3-hour class is a hands-on experience where you make two kinds of fermented kimchi – napa cabbage (poggi) and radish (kkakdugi) – and one quick pickle. We then share a light meal of rice, kimchi, soup and other side dishes. You leave the class with three containers of kimchi and pickles that you have made, printed recipes and the know-how to replicate the kimchi at home. Cost: $75

To sign up head over to Hae Jung’s Facebook page.

Worm Composting Demo at Summer Nights in the Garden

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Join Root Simple for a worm composting demo at the Natural History Museum’s Summer Nights in the Garden series this Friday August 28. We’re showing how to set up your own vermicomposting system and raffling off a worm bin. Plus it’s the debut of the new WormCam! Grab a cocktail and join us and KCRW DJ, Anthony Valadez. The garden is one of the best in California and the event is freeeeeeeeee. More info here.