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Class Descriptions

Urban Farm Kitchen
listed by topic

BEFORE REGISTERING
PLEASE CHECK OUR CALENDAR

TO MAKE SURE CLASS IS LISTED GREEN
& OPEN FOR REGISTRATION



Pre-registration is required and exact location is given once you have registered.

TO START YOUR REGISTRATION PROCESS PROCEED TO REGISTER HERE

Many classes will repeat if there is enough interest. If a class is past or you do not get in on time,
please contact us and we will let you know if another session is forming.
Classes are for age 12 and up unless otherwise indicated.

SKIP TO:
Cheese Making: Dairy & Nut
Meat
Preservation & Fermentation
Other Amazing Kitchen Skills

Cheese Making: Dairy & Nut


Cheese Making 101: Yogurt, Fresh Cheeses & Feta

Wednesday March 18, 6:30-9:30pm

Saturday April 25, 2015 1-4pm
Wednesday October 21, 6:30-9:30pm
Instructor: K.Ruby Blume
Location: North Oakland
Cost: $40-70 sliding scale plus $12 supply fee to bring on the day of class
This class will introduce you to concepts and techniques of milk transformation and preservation. We will learn about equipment, ingredients and cultures used and get hands-on practice making yogurt, a fresh cheese and a feta cheese. We talk about the hard cheese process, uses for whey and the history of cheese making. We will be working with cow's milk, however all processes will work with other fresh (not ultra-pasteurized) milks. If you have access to fresh (not ultra-pasteurized or homoginzed) goat or sheep milk, please let us know!
 

Cheese Making Intensive
Saturday May 23, noon-6pm and Sunday May 24, 10am-2pm 2015
Saturday November14, noon-6pm and Sunday November 15, 10am-2pm 2015

Instructor: K.Ruby Blume
Location: North Oakland
Cost:$160 -220
sliding scale includes supplies
This two-day intensive course will cover everything you need to get started making simple cheeses that are easily created in a home environment. We will learn about cultures, equipment, ingredients and cheesemaking concepts and will work with both cow & goat milk to complete a number of cheesemaking projects including: Yogurt, Yogurt Cheese, Feta, Ricotta, Brie, Buttermilk, Sour Cream, Chevre, Mozarella and Cultured Butter. We will also learn about the hard cheese process. You will receive hand-outs outlining the major concepts, recipes and resources to help you along once you try your hand at home. Each day will culminate in a community feast in which we share food, sample the cheeses and enjoy the friends we have made working together through the weekend. This course is the equivalent of Cheesemaking 101, 102 & 103 together.

Everyday Nut Milks and Cheeses
Wednesday April 29, 2015 6:30-9pm

Instructor: K.Ruby Blume
Location: North Oakland

Cost: $40-70
sliding scale plus $10 supply fee to bring on day of class
Learn to make your own nut milks and cheeses! Nuts milks & cheeses are delicious, nutritious and are the perfect alternative for those wishing to avoid gluten, dairy and soy. Unlike what you buy in the store, these milks and cheeses are also free of preservatives, stabilizers, artificial ingredients or additives of any kind. And, they are totally fun to make! In this class we will learn to prepare non-dairy, raw nut milks, creams, yogurts and cheeses. We'll learn about options for culturing nut based cheeses, including how to make your own rejuvelac and we'll be making an amazing feast to share using our deliscious creations. Your will leave with a recipe packet and resource list.

Mozzarella Making Made Easy
Saturday April 11, 2015 10am-12:30pm

Instructor: K.Ruby Blume
Location: North Oakland

Cost: $40-70
sliding scale plus $10 supply fee to bring on day of class
In this class we'll learn about this much beloved cheese, it's history and uses. then we'll learn about traditional and modern methods of preparation and will make up a batch to eat right away in class!

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Meat
Home Butchering: Fowl
Saturday May 30 2015, 1pm-5pm
Saturday October 24 2015 1pm--5pm

Teacher:K.Ruby Blume
Location: Berkeley
Cost: $75 -105
sliding scale includes supplies
As people who are used to getting our meat in the freezer section of the grocery store, one of the big questions about raising animals for meat is…Can I do it? Can I butcher and process my own? This introduction to butchering addresses not only the why and how of it, but the deeper aspects of what it means to take life for our own sustenance and how to do it with the least suffering on the part of the animal.
In this class we will learn and practice butchering fowl. This class is reccommended for all people keeping chickens, as there will generally be some point in the life of husbanding chickens where you need to cull or retire a bird. There will be a demonstration, hands-on experience of wielding the knife, cooking and eating. We will also include information on organ meats and recipes for older animals.

The Whole Pig: Community Pig Buy and Butchery
Sunday May 3, 2015 1-6pm
Instructor: Seth Peterson
Location: Berkeley

Cost $40-70 sliding scale Plus $55(paid separately) for 10 pounds of exceptional pork
Join the Institute of Urban Homesteading's inaugural collective-meat-buying "meatshare" party! Have you ever thought about going in on a sustainably raised, local pig with friends but didn’t know where to start? This class offers the opportunity share in the bounty of locally-sourced, pasture-raised pig from a small ranch with other students. We’ll be buying a whole pig together and breaking it down in the class into the various cuts for you to take home! You’ll get a handle on the whole process start to finish. We’ll introduce you to a few local ranches that sell whole animals and teach you about hanging weight, pricing, interfacing with the butcher, different cuts and how to break down the pig yourself if you desire. Along the way, we will talk about different pork farming methods and brainstorm different projects you can do with pork cuts. The icing on the cake? You’ll go home with ten pounds of assorted cuts ranging from premium, such as pork roasts, pork belly, and pork chops, to equally delicious, affordable cuts such as ribs, shoulder, butt and pork fat.

How it will work: Register now to secure your spot for this wonderful opportunity. About a month before the class we’ll ask you to send your deposit for your share of the pig. This will be paid directly to the instructor in check or Paypal. Depending on the size of the pig, there may be the option to purchase additional cuts at the class for the similar price of about $5.50 a pound (less than half the price of a similar quality meat in the store) This can be paid separately

The Whole Lamb: Community Meat Buy and Butchery
Sunday October 18, 2015 1pm-6pm
Instructor: Seth Peterson
Location: Berkeley

Cost $35-65 sliding scale Plus $70 paid separately) for 10 pounds of exceptional lamb
Join the Institute of Urban Homesteading's collective-meat-buying "meatshare" party! Have you ever thought about going in on a sustainably raised, local meat with friends but didn’t know where to start? This class offers the opportunity share in the bounty of locally-sourced, pasture-raised lamb from a small scale production with other students. We’ll be buying one or two whole lambs together and breaking it down in the class into the various cuts for you to take home! You’ll get a handle on the whole process start to finish. We’ll introduce you to a few local ranches that sell whole animals and teach you about hanging weight, pricing, interfacing with the butcher, different cuts and how to break down the animal yourself if you desire. You’ll go home with ten pounds of assorted cuts ranging from premium to affordable and organ meats.

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Preservation & Fermentation
All About Dehydration
Wednesday June 10, 2015,7-10pm
Instructor: Seth Peterson
Location: Berkeley
Cost: $40-70
sliding scale Plus $10 supply fee

What is it about foods like jerky, apricots, nori, and sun dried tomatoes that makes them so delicious?   Dehydration, one of the oldest and simplest methods of preservation,  concentrates, develops and matures flavors while preserving nutrition. This class will introduce you to the science and art of dehydration. After an introduction  to the culinary, nutritional and historical background of dehydration as a means of preservation, we’ll survey the different options for dehydrating at home including the oven method, stove method, pilot method, electric drier and solar drier,  We’ll talk about, how to select  and prepare the best produce and meats for dehydration, proper temperatures for best preservation and storage of the finished products.  We’ll learn to make some well-known favorites such as meat jerky and fruit leather, but also some more esoteric dehydration practices, such as broth, bread and yeast. We’ll prepare some things in class that can be taken home to dry on your own or picked up from the instructor a few days later.  Please note:  this class is similar and yet different from the dehydration Basisc class being offered later in the season: do read each description carefully.

Mead & Melomels: Making Fruit and Honey Wines
Sunday June 7, 2015 3-5:30pm

Sunday November 8, 2015 1pm-3:30pm
Instructor: K.Ruby Blume
Location: North Oakland
Cost: $40-70
sliding scale Plus $10 tasting fee
Mead is a traditional drink made from water, honey and yeast with other fruits and spices added in to enhance the pleasure in drinking it. In this class we will learn the basic process of making wine from honey including equipment, ingredients and fermentation techniques, tips, tricks and troubleshooting, Emphasis is on making wines with natural ingredients instead of chemicals and a range of brew-styles from simple to technical will be presented. We will start one batch and taste several

Canning Extravaganza: Fruit, Pickles & Tomatoes
Sunday May 17, 2015 1-5pm
Sunday June 14, 2015 1-5pm
Saturday September 19, 1-5pm
Instructor:K.Ruby Blume
Location: North Oakland
Cost: $60-90
sliding scale
plus $15 supply fee to be paid on day of class
Come learn the joy and simplicity of home canning! Canning is a wonderful way to preserve the bounty of summer. Eat ripe peaches in January and never worry about holiday gifts again! After a thorough introduction to the theory , safety issues, equipment and ingredients, we will put our new knowledge to practice and can up some seasonal organic high acid fruits and tomatoes with two failproof methods --the waterbath method and the inversion method. You will learn about jam, jellies, compotes, vinegar pickled vegetables sauces and salsa, no fail low sugar jams and some secrets about pectin. As an extra bonus we'll demonstrate a quick method for canning juice that extends the bounty. Everyone takes home 3 jars of goodies.

Fermentation: The Works!
Sauerkraut, Pickles and All the Bevarges
Saturday February 28, 2015 1-5pm
Saturday April 18, 2015 1-5pm
Saturday October 31, 2015 12-4pm
Instructor: K.Ruby Blume
Location: North Oakland
Cost $50-85
sliding scale plus $15 supply fee
Everything you ever wanted to know about fermented vegetables and drink! Come explore the transformative process of micro-organisms in the kitchen! In this class we will learn to harness the micro-scopic world to enhance flavour, nutrition and digestability, turning raw organic ingredients into foods and condiments which far surpass their commercially available counterparts. We'll learn about sauerkraut, kim chi, dill pickles, pickled beet and fermented fruits. Then we'll move on to explore all the drinks: we will learn how to "catch" a wild ginger beer bug, whey sodas, the difference between kombucha and vinegar and how to make them all. You will taste a variety of finished products and take home a wealth of concepts to experiment with.

Make Your Own Miso!
Sunday May 17, 2015 10am-1pm
Instructor: Wakana Kawamura
Location: North Berkeley
Cost: $35-70 sliding scale plus $10 supply fee to be paid on day of class
Miso is a traditional Japanese seasoning made by fermenting rice, barley and/or soybeans. It is used in sauces, pickled meats and vegetables as well as being the base for the much beloved miso soup. As a living, fermented food, t is rich in vitamins and minerals and supports good digestive health. vMiso production in the united States pales in comparison to traditional Japaneses Miso, but you can get amazing results by making it at home. In this hands-on courseyou'll learn how to make your own miso from scratch and bring home a batch to culture and eat. . Besides learning traditional miso making with soybeans you'll learn a miso variation using locally grown beans.


The BItter Truth: Making & Mixing Homemade Bitters
Friday November 6, 2015 7-10pm
Instructor: Tanya Stiller
Location: Berkeley
Cost: $40-70
sliding scale plus $15 supply fee
Come learn the basic methods of small-batch artisanal bitter brewing. Experiment with differenct flavor profiles and fashion your own signature blend while learning several tried and true recipies. We will discuss the medicinal benefits of bitter herbs, spices and botanicals, and the digestive issues they can help remedy. We will go into the history of apertifs, digestifs and consider what cocktails and beverages pair best with different bitters. Come get your Mixology on.

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Other Amazing Kitchen Skills

Knife Sharpening & Tool Care
Saturday May 16, 2015 1-4:30pm
Instructor: Grant Marcoux
Location: Alameda
Cost $40-70
sliding scale
Tired of knives that just won't cut the mustard (or anything else)? Join blacksmith and cutler Grant Marcoux for course in kitchen and field cutlery sharpening. Learn about knife construction, steel types and how to get the perfect edge on your knives. The goal is to provide the student with the knowledge to maintain their own knives. Students will learn the techniques of hand-sharpening using the oil-stone, steel and strop. Students should bring at least one knife to sharpen. Purchasing a 5" or greater sharpening stone (about $15-20) is very helpful, but not mandatory.
As a bonus we'll also talk about other metal tools and utensils and their basic care.

Made With Masa: Tortillas, Tamales and More
Tuesday October 27, 2015 6:30-9:30pm
Instructor: Seth Peterson
Location: Berkeley
Cost: $40-70
sliding scale Plus $10 supply fee
Masa, made from corn or maiz, as it is traditionally called, is the basis for a wide range of Latin American dishes, including tortillas, tamales, sopes, tostadas and pupusas. Making the masa from scratch is easier than making pancakes and the resulting products excel in flavor and texture compared to the store bought versions. In this hands on class, we’ll be working together in the kitchen to mix up our own masa and then turn it into tortillas, pupusas, and a few other dishes. Additionally, we will walk through the traditional and ancient process of nixtamalization, which makes maiz not only more delicious but more nutritious.

Olive Picking & Brining at Hillcrest Ranch
Sunday November 8, 2015 10am-1pm
Instructor: Kathleen Elliot
Location: Hillcrest Ranch, Sunol
Cost $40-70
sliding scale plus $15 supp;y fee to be paid to instructor on the day of class
Discover the joy of making your own olives. You'll learn the process from harvest to milling and from brining to cooking with your olives. Join us at Hillcrest Ranch in Sunol, where we'll start by picking ripe olives from this historic olive orchard. Then we'll learn home to preserve them through the traditional process of brining and take a tour of the home-scale olive press that they use for small pressings on the ranch. Each student will take home a generous quart of olives to enjoy at home. Weather permitting enjoy the spectacular view from the ranch while you eat your pic-nic lunch or stay after for a hike in the Pleasanton Ridge Park.

This class takes place at Hillcrest Ranch a 6 acres olive tree farm in Sunol, planted in the 1890s and still producing olives and olive oil today. The ranch is an approximately 45 minute drive from Oakland and is well worth the time it takes to get there. Come earlier in the day for a hike in Pleasanton Ridge Regional Park (the Ranch is located within its limits) and then enjoy the spectacular views from the Ranch during the class. Carpooling/caravan will be arranged, please let us know if you can offer or need a ride when you register.