Nose-To-Tail Butchering & Cookery
July 8-12, 2019
Faculty: Lily Joslin
This course will provide an opportunity for participants to gain experience butchering, cooking and considering the meat we eat. The bulk of our time will be focused on demystifying the process of butchering a whole pig, through hands-on experience parting and using the whole animal, from splitting a side of pork into primal cuts to making sausage and preparing fresh offal. Participants are encouraged to bring in their own knowledge, questions, and personal experience of meat value chains and resilient food systems, and engage with some of the environmental, cultural, and political implications of their role as meat eaters. This course will culminate in a feast, where participants will prepare and tasting of multiple nose-to-tail dishes. Participants will walk away with a more explicit understanding of what it means to them to eat good meat, as well as skills and resources that will enable them to continue developing that understanding beyond this course.
Level: 200 / Beginner to Intermediate
Tuition & Fees: $1300 covers the cost of the class, most course materials, and three meals daily from our top-ranked Sterling Kitchen. Not included are airport transfers or housing accommodations.
Housing Availability & Fees: On-campus housing is available for an additional fee of $60/night with a private bathroom and $50/night with shared bathrooms. Please note that Sterling College offers rustic/vintage/farmhouse style accommodations that are clean and safe but not luxurious. Availability is limited and room requests are filled on a first-come, first-serve basis. If you prefer to stay off-campus please see our accommodations page for local recommendations.
Lily Joslin is a food educator and is especially passionate about building resilient and equitable community food systems. She has occupied a variety of roles across the food system, including: farm hand, agricultural research assistant, farm-to-school educator, nonprofit program manager, professionally trained cook, cooking instructor, and, of course, whole animal butcher. She recently earned an M.S. in Sustainable Food Systems from Green Mountain College, where her graduate studies focused on the complicated and fascinating world of meat ethics and consumer education. When not teaching butchery workshops, she works as an adult programs educator with the OSU Extension Family and Community Health program in Columbia County, Oregon, where she teaches classes on cooking, food safety, and other food resource management topics.