Terre Foods Offering $10 Cooking Classes

 

Terre Foods is offering a series of cooking classes for just ten bucks each. Here's their great line-up of programs:

Saturday, March 13
1:00 p.m.-3:00 p.m.
Beginning Lacto-fermentation
Stephanie Solomon of Mother Hubbard's Cupboard of Bloomington, IN
Learn this traditional form of food preservation that not only enhances
the nutrients in vegetables, dairy, and grains, but also gives them a
flavor kick to add to your cooking adventures. In this workshop we'll
explore simple lactic fermentation and the many ways to both make your own fermented foods and use them to accent your cooking.

Saturday, March 20
10:00 a.m.-12:00 noon 
How to Prepare Dried Beans
Tammy Tintjer and Robyn Morton
So you know that dried beans are economical and delicious--but how do you fit cooking them into your schedule?  Heck, how do you cook them at all?  Join us as we go through basic dried bean cooking techniques, and share some tips & tricks that will allow you to finally kick the can and save some cash!

Saturday, April 10th
9:00 a.m.-12:00 noon 
Dairy 101
Robyn Morton
Learn to make various basic dairy products, and a few specialty cheeses that you'll be glad to bring into your home cuisine.  Products covered:  yogurt, butter, buttermilk, sour cream, creme fraiche, ricotta, paneer, and mozzarella.

Saturday, May 1
1:00 p.m.-3:00 p.m.
Beginning Homebrew
Tom Derrick and Mark Minster.
May 1st is National Homebrew Day and what better way to celebrate than by learning how to brew your own! Instructors will cover basics of brewing with grains and bottling.

Saturday, June 12 TBA
Seasonal Cooking Class.
Instructor TBA.

Saturday, September 11
10:00 a.m.-12:00 noon 
Yeasted Bread 101
Candace Minster and Susie Lannoo
Nothing beats the taste and aroma of home-baked bread! Learn how easy and satisfying it can be to bake a variety of simple breads at home.

Register for classes by contacting April Osburn at Clabber Girl, 812-478-7113, or aosburn@clabbergirl.com.

Registrations are due the Friday before the class is held.  Registration is on a first-come, first-served basis.  Attendees who have not registered prior to the deadline will be accommodated as space allows.