NOSE TO TAIL: a workshop for the Conscientious Carnivore
Sun, Mar 23
|Port Angeles
For those of us who eat meat, using the whole animal honors the life, maximizes nutrition, and reduces food waste. Together we will concoct and simmer a broth and render lard for cooking, baking or skin care. betsy@maplestreetkitchen.com for sliding scale or trade options
Time & Location
Mar 23, 2025, 1:00 PM – 5:00 PM
Port Angeles, 3207 S Maple St, Port Angeles, WA 98362, USA
Guests
About the event
Plan for the Day
1:00 pm - 2:30 pm We'll start by making a meat broth using veggies, spices, and bones raised on Wild Edge Farm in Port Angeles. After a 45-minute simmer, we'll strain the broth. Then we will re-use the bones to start a batch of bone broth.
2:30 pm -3:15 pm Break for conviviality, recipe sharing, and snacking on whole animal treats.
3:15-5:00 pm Using pork fat, we will learn the simple practice of rendering to make lard to use for cooking, baking or skincare products
Everyone will go home with a jar of freshly made broth and a pocket-sized tin of skin moisturizer
Come prepared to shop: Wild Edge Farm and Maple Street Kitchen products will be available for sale at the workshop
Tickets
Broth
Come ready to do some plant care, herb harvest, food preparation, with some tasting and conviviality along the way. Stay for potluck dinner after 5 if you like.
$0.00
Total
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