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