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Does anyone know of cooking schools or camps where I can learn fermentation in person this summer? I’d love to take cooking lessons in Seattle or Portland if anyone knows of something happening there. I want to try making fermented drinks, sour cream, & veggies at home but would rather learn from a human being than a book or vids on the Net. I looked up the Weston Price foundation, hoping they’d have a calendar of cooking schools, but no go.<br><br>
2nd question: I can find marrow bones and liver in a local grocery but the one meat market doesn't carry organs or organic meats. So the 2nd question is: is it better to do bone broths & liver with non-organic, or not do them at all?<br>
Thanks for any input.
 

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definitely with bone broths, better to do non organic than to do none. liver... it's questionable. no idea about cooking camps.<br><br>
If you have the ability to travel, you could come volunteer/intern for a week or however long at Three Stone Hearth in berkeley, ca. You'd learn a ton here (and I'd love to meet you <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/orngbiggrin.gif" style="border:0px solid;" title="orange big grin"> ). (It's on a small commercial scale, but it totally translates to home kitchen just fine) there is also a community supported kitchen in oregon, you may be able to volunteer there.
 

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I second the cooking school question. I'd love to learn more. If I'm ever in Berkeley, I'll have to stop by, Magelet.<br><br>
7thDaughter, if you can't find organic meat locally, you might consider ordering from USWellness. I agree that bone broth is better than not. I'd be much more careful with non-organic organ meats, especially liver. Toxins often build up in the fats, and the liver is the organ responsible for filtering out toxins. Most are expelled in urine (if they are water soluble), but there's not much the body can do with the fat-soluble toxins, and depending on your source, you could be eating DDT.
 

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Hmm, I know this is still online, as opposed to in person, but I'm considering it: <a href="http://nourishedkitchen.com/ecourse/" target="_blank">http://nourishedkitchen.com/ecourse/</a>
 

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Check out Sandor Katz's website. He frequently tours and shows folks how to do various ferments.
 

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Hiya,<br><br>
Here is the website for the Eugene OR chapter of WAPF. They offer classes, movie nights and newsletters (none of which I've attend yet LOL).<br><br>
If you contact the coordinators Lisa and Victoria (who I think lives or works in Portland) they should have Portland info and perhaps something for Seattle.<br><br><a href="http://www.krautpounder.com/" target="_blank">http://www.krautpounder.com/</a><br><br>
Rhianna
 
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