Butchery is a valuable skill to learn which helps you to expand into a whole world of delicious recipes while utilizing the whole animal. Learning how to butcher at home also helps you to have more connection to your food, to develop knife skills, identify meat cuts, have less animal waste, reduce packaging waste and save money! Class will be held outside and in our open outdoor kitchen. Lunch will be prepared in our wood-fired oven!
About the Instructor
Gracie Schatz is the founder and Executive Director of Marigold Cooking Collective, a nonprofit in Eugene with the mission of building resilient community through the sharing of skills, stories and food. Her passion for food led her to Italy where she worked on a pig farm and learned to make salami and prosciutto. Upon returning to the states she worked in and managed butcher shops in San Francisco and eventually moved to Nevada City to raise her own heritage hogs. She has been teaching whole animal butchery classes for 8 years now and loves nothing more than connecting her community to their food, their farmers and their environment.