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.

Adobe in Action Interior and Exterior Plastering Online Course Begins on Monday, Sept. 1st

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Adobe master Kurt Gardella, the man behind our backyard oven, is teaching an online adobe plastering class. Here’s the 411:

Dear adobe friends,

The next online class I am teaching for Adobe in ActionInterior and Exterior Plastering – begins on Monday, September 1, 2014. Earthen plasters are a great way to finish just about any wall substrate in the home. They create a soft, breathable final plaster layer which regulates humidity, odors and sounds like no other wall finish can. Plastering is a great way to get a feeling for building with earthen materials because the thin plaster surfaces give us direct and immediate feedback on how well we’ve selected and mixed our clay and aggregate materials. Also, you can practice your earthen plastering skills over existing conventional walls if you wish. We’ll show you how!

Here is the direct registration link if you are interested in joining us:

http://adobeinaction.bigcartel.com/product/interior-and-exterior-plastering-8-week-online-class-from-september-1-to-october-26-2014

And here is some info about topics covered in the class:

About the Course

This course covers the fundamentals of finishing interior and exterior adobe brick walls with natural plasters and paints. Our hands-on projects for this course focus on the mixing and application of earthen plasters, lime plasters and lime/casein paints.

Topic Overview

  • historical overview of interior and exterior finishes for adobe structures in New Mexico
  • importance of respiratory and eye safety when preparing and mixing plasters
  • overview of mud plaster characteristics and why earthen plasters make sense on adobe walls
  • summary of tools and materials needed for plastering
  • window and door opening reinforcement using reed mat
  • adobe wall preparation for maximum earthen plaster adhesion
  • locating and testing clay for earthen plasters
  • locating and testing aggregates for earthen plasters and lime plasters
  • preparing lime putty 10 importance of work site and material organization for plaster work
  • fiber (straw) preparation and chopping techniques
  • sifting & preparing & mixing soil and aggregates for earthen plasters
  • wheat paste production for strengthening mud plasters
  • casein production for lime paints
  • natural exterior earthen plaster stabilization techniques (lime, cactus juice)
  • hand application techniques of earthen plasters (base coats, patching)
  • hawk & trowel application of earthen and lime plasters (leveling and finish coats)
  • basic earthen plaster ingredients and recipes
  • basic lime plaster ingredients and recipes
  • calculating surface area to be finished and materials needed
  • troubleshooting earthen and lime plasters (cracking, adhesion problems, etc.)

Let me know if you have any questions. It would be great if you joined us for this next class!

Best,
Kurt Gardella
www.kurtgardella.com

P.S. For more information about how Adobe in Action’s online classes work see:
http://www.adobeinaction.org/how-the-online-classes-work/