Learn skills to create nourishing meals – made entirely from scratch – for your whole family in your home kitchen

We are excited to offer you a unique opportunity to spend four empowering days alongside other like-minded people fully committed to reconnecting with your food and learning how to nourish yourself and your family. This immersive workshop will take place in at the Eastern Shore Food Lab and, over the course of 4 days you will learn to bake sourdough bread, ferment vegetables, create fermented dairy foods such as kefir, fermented butter, yogurt and cheese; nixtamalize maize; and, butcher and cook using a complete nose-to-tail approach in your own kitchen!

The safety and nourishment of the modern industrial food system is not guaranteed. Learning to make nourishing food from scratch empowers you to take back control of your food and your health.

Taking this Intensive will give you the tools and knowledge to make this healthy and delicious food in your home kitchen.

It’s time to Eat Like a Human again.  Are you with us?

4 – Days of Learning how to Eat Like a Human in 8 Unique Classes plus all meals included!

Labor Day Weekend |
Thursday August 31st to Monday September 4th

Itinerary:

The 4-day intensive is divided into 8, 3-hours classes:

• Fermented Vegetables

• Nixtamalized Maize

• Fermented Dairy

• Introduction to Cheesemaking

• Nose-to-Tail Butchering

• Nose-to-Tail Cooking

• Maintaining and Using Sourdough Mother

• Baking Sourdough Bread

Class Schedule

THURSDAY EVENING:

6:00 – 7:00 Meat and Greet and dinner with nixtamalized tacos and quesadillas

FRIDAY

8:00 – 9:00: Breakfast provided by Modern Stone Age Kitchen

9:00 – 12:00: Fermented Dairy Class

12:00 – 1:00: Lunch provided by Modern Stone Age Kitchen

1:00 – 4:00: Introduction to Cheesemaking Class

6:00 – 7:00: Dinner provided by the Modern Stone Age Kitchen – wood fired pizza, caesar salad, and fermented french fries)

SATURDAY

8:00 – 9:00: Breakfast provided by Modern Stone Age Kitchen

9:00 – 12:00: Sourdough Mother Class

12:00 – 1:00: Lunch provided by Modern Stone Age Kitchen

1:00 – 4:00: Baking Sourdough Bread Class

6:00 – 9:00: Private dinner at Watershed Alley

SUNDAY:
8:00 – 9:00: Breakfast at the MSAK with sourdough waffles and breakfast meats

9:00 – 12:00: Nose-to-Tail Butchering Class

12:00 – 1:00: Lunch provided by Modern Stone Age Kitchen

1:00 – 4:00: Nose-to-Tail Cooking Class

6:00 – 8:00: Private dinner at the MSAK with sourdough pasta, meatballs, salad, Granny bread

MONDAY:
8:00 – 9:00: Breakfast with fermented yogurt, granola and eggs

9:00 – 12:00: Nixtamalized Maize Class

12:00 – 1:00: Lunch provided by Modern Stone Age Kitchen

1:00 – 4:00: Fermented Vegetables Class

5:00 – 7:00: Private dinner at the MSAK with nixtamalized tacos and quesadillas

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Individual Class Theme Descriptions

Fermented Vegetables

Lacto-fermentation is one of the most important food processing technologies our ancestors ever created! Not only does it have the power to make plants safer and more nutritious, but it also enhances the flavor, aroma and texture of our food. Just think about the difference between raw cabbage and delicious, probiotic sauerkraut.

This fermented vegetable cooking class will cover the basics of lacto-fermentation including:

• Sourcing high-quality ingredients and essential fermentation equipment for your kitchen,

• The basics of lacto-fermented vegetables,

• Recipe development and execution,

• Prepping vegetables, scaling ingredients, initiating and controlling fermentation,

• Fermenting whole vegetables (such as carrots which are perfect for school lunches), and cut up vegetables such as cabbage for sauerkraut and kimchi

• You’ll leave prepared with multiple ferments to start bubbling on your counter to help nourish your family

Maize Nixtamalization

Learn how to make different types of nixtamilized food products in your home kitchen including hominy, grits, nix nacks, tortillas, and tortilla chips.

We will cover:

• Sourcing the high quality maize,

• Obtaining essential tools and supplies for nixtamalizing maize in your kitchen,

• Nixamalizing Maize to create nixtamal,

• Using nixtamal to make hominy, nix nacks, and grits,

• Grinding nixtamal to make masa,

• Using masa to create tortillas,

• Using leftover tortillas to create tortilla chips.

Fermented Dairy: Butter, Yogurt & Kefir

This introductory course will cover the basics of dairy fermentation in a way that empowers you to begin to create your own fermented butter, kefir, and yogurt in your home!

We will cover:

• Sourcing the highest quality dairy possible and navigating the confusing grocery store dairy aisle,

• Obtaining essential tools and supplies for fermenting dairy in your kitchen,

• Handling both raw and pasteurized dairy safely,

• Initiating and controlling the fermentation process with both raw and pasteurized milk,

• Making both Mesophilic and Thermophilic yogurt,

• Making fermented cream (crème fraîche, crema)

• Making fermented butter and buttermilk,

• Making cream cheese,

• Making kefir.

Cheesemaking: Pasta filata cheeses

You can make real, nourishing and delicious cheeses in your home kitchen using traditional methods that produce a superior product in every way to anything you can buy at a store.  Once you understand the process you only need 3 ingredients – milk, rennet and salt – to transform milk into its most delicious and nourishing form possible for our bodies!

This class will walk you step-by-step through the process of making stretched curd cheeses (mozzarella & ricotta) and cover everything from:

• Initiating and controlling the fermentation process with both raw and pasteurized milk,

• Using rennet and setting the curd,

• Cutting, heating and stirring the curd to produce different results,

• Making brines and storage solutions,

• Stretching the curd and shaping different pasta filata cheeses including mozzarella, quesillo and Armenian string cheese,

• Making ricotta.

Introduction to whole animal butchering in your kitchen 

Butchering whole and large cuts of animals in your own home is more accessible than you think and is the number one way to ensure that you and your family are including animals in your diet in the most nourishing, ethical, sustainable, and economical ways possible!

This butchering class with cover the basics of home butchering including:

• Sourcing high-quality animals and essential butchering equipment for your kitchen,

• Safely handling meat, fat, bones, and offal

• The basics of breaking down a whole chicken utilizing a nose-to-tail approach

• The basics of breaking down a whole pig utilizing a nose-to-tail approach

• Recipe development and execution

• Grinding, packing, and storing

Introduction to Nose-To-Tail Cooking

Blood, fat, and organs (AKA offal) are the most nutrient dense and bioavailable parts of an animal. Including them in our diets not only nourishes us, but ensures that we are using animals in the most ethical and sustainable ways possible.

This offal class will cover topics such as:

• Sourcing, cleaning and storing organs

• Bone broth

• Rendering fat & making cracklins’

• Chicken liver pate

• Deviled kidney and spleen

• Pork rinds

Sourdough Mother

Learn how to start, maintain, feed, and cook with sourdough mother. Our mother is the backbone of our Rise line of sourdough products and allows us to cook everything from bread to crackers to waffles. We will walk participants through all steps for how to get your mother actively growing, discuss the feeding schedule, learn how to maintain your mother even if you are away on vacation, and then transform it into delicious products. All students will bring their own sourdough mother so they can start baking sourdough at home.

This class will specifically focus on the sourdough mother process so participants will learn the science behind the:

• fermentation process,

• the math behind calculating your mother-build,

• starting, maintaining, and feeding your sourdough mother, and

• recipes for cooking with mother – pancakes, waffles, batter, crackers and more!

Sourdough Bread

This introductory course will build upon the sourdough mother class and cover the entire process to make successful sourdough loaves in your home oven from:

• Sourcing high-quality ingredients and essential bread-making tools for your kitchen,

• Harnessing hyper-local bacteria and yeast to start your own mother culture,

• Maintaining sourdough culture and using leftover mother,

• Mixing, autolysing, folding, and scaling,

• Pre-shaping and shaping dough,

• Scoring and baking your hand built sourdough loaves in your home oven, and

• Learning to control variables such as temperature and hydration to develop strategies to incorporate sourdough bread baking into YOUR schedule, so it can become a sustainable part of your cooking routine.

Helpful Information:

We have specifically designed these over a holiday weekend as people typically fly in or drive a distance for the class so this makes it easier with the long weekend.

For lodging information is available on the Chestertown website.

Chestertown is an adorable historic town with lots to do in the area so if you are looking for a weekend away, this might be the perfect thing if you are a foodie! If you are with/married to a non-foodie – don’t worry. There are golf courses nearby, state parks to explore, wineries just up the road, and cute bay towns just a short drive away. In our last intensives, we’ve have many couples take the class together, or just have 1 take the class while the other explores the area. We’ve even had a whole group of 6 ladies take the class together and rent a huge house!

All meals are included. Participants have shared that eating like a human all weekend really drove all the lessons home plus their bodies could feel the difference of eating truly nourishing food.

If you have any questions, please contact Christina at christina@eatlikeahuman.com

TESTIMONIAL:

WE CAN’T THANK YOU ENOUGH FOR AN AMAZING LEARNING EXPERIENCE!
I really thought my friends would have fun, but not pay attention to the nutritional info you was sharing, but THEY WERE BLOWN AWAY!  They couldn’t stop talking about it, and Eve called her hubby to say they were making changes when she got home and they were throwing out their skim milk, yeah!!!  Terese was so impressed she hopes her son who manages alot of restaurants under the Sodel Concepts in Bethany Beach to come with his chefs to take some courses.

Your passion and kindness was thread into everything you taught, and you both work so well together as a team, and it was so cute!
My friends just loved all the info you shared and the depth of your experience.
I preached some of that years ago to them, and they just laughed at me!!
I can’t wait to come with my family!

Chrissy