The Edible Experience
Harvest
Tan
Cook
Eat
There was a time when we connected over food, we chatted while working with our hands, we sat around a fire and shared skills through stories. We received knowledge by gathering. We gave the gift of learning by doing, by walking alongside one another through life, by helping and supporting in community. We crafted, together.
This isn’t a workshop, its an experience.
This is a way of life for us. We believe in nose to tail nourishment because it’s what’s right: it’s an efficient use of life and it just makes sense. Harvesting our own food connects us back to our roots, back to the land and ultimately, back to ourselves.
Harvest // Frank Bohne
“My name is Frank Bohne. Through healing my own personal health problems seven years ago, I've become a big advocate of nose-to-tail nutrition. When I dove more deeply into the power that an animal-based diet has on our bodies, it became apparent to me early on that eating the whole animal is vital from both a nutritional and respect perspective.
Unfortunately, there's a lot of the animal that doesn't end up for sale in grocery stores and butcher shops , so learning to process the animal is your best option for obtaining all parts of the animal, which in turn means you receive the greatest form of bio-available nutrition and the animal's life is honored by you utilizing all it has to offer. After these many years of eating the whole animal, it has become my goal now to share the process of how to obtain, slaughter, and butcher for personal consumption, to empower others to feel confident to do the same.
Tan // Jackie Brambles
My love for food was instilled in me before I could even fully form words, I grew up watching and helping my parents cook, bake bread, roll out pasta, and tend to our little garden. As a teenager, I became immersed in organic agriculture where I learned to tend both soil fertility and my own body. I became passionate about animal-based nutrition, ancestral ways of food preparation, and nose-to-tail eating. Through this journey, I have become an avid scavenger of the commercial meat processing waste-stream and an ever-evolving natural hide tanner and student of traditional ways.
Together we will explore the honorable harvest and demystify using parts of the animal that are often discarded. We will work hands on with various parts of the hide tanning process, including the harvesting of brains, fleshing and smoking. You will have the chance to ask questions and leave with information empowering you to embark on this journey beyond our time together.
Cook // Jesse Kaufman
I am at heart a farmer and a simple man of the fire. I’m most at home patiently tending to the fire and a large hunk of meat or walking with my dog through a meadow of grazing cattle. Having lived for 14 years in Brazil, I learned the traditional South American fire cooking styles of Churrasco and Asado. Since returning to the United States I have further honed my culinary craft by working with open fire cooking companies Heirloom Fire and The Hindquarter in New England.
Open-fire cooking is an art form! During our workshop you'll learn the fundamental building blocks of this craft: fire management, wood selection, cooking with the seasons and surroundings, preparing and breaking down ingredients and mastering open fire cooking techniques such as ember-roasting, grilling, working the flat-top, fire cooking with dutch ovens and cast iron, Brazilian style sword cooking, hanging meats, and trussing whole animals.
Eat
At the end of the workshop, we will all sit down and share the abundant fruits of our labor in a farm to table dinner. There will be plenty of fire snacks throughout the day, then a meal shared as a communal feast. Attendees will go home with a once in a lifetime experience, and the tools to put into practice this rustic tradition at their own gatherings with friends and family.
