Two Days of Skill Sharpening Workshops, Community Circles & the First GMC Badge Bonanza!
This March we are gathering in the Northeast US- Vermont for our first Grrls Meat Camp "Cut & Cook" series of workshops. Let's come together in small groups in your home areas- and build a strong circle of like-spirited grrls while sharpening our butchery, cooking, and business skills. Meet your neighbor Grrls while inviting others to discover your special home area. Come have fun and earn six badges! Members and non members can also sign up for individual days.
Cut & Cook: PIG Day One: 9:30-5:00 Workshop #1 How to Cut & Cook- Whole Hog (including breakdown cost out)
1. Whole Hog Breakdown badge- working with French-trained butcher Erika Lynch
2. Knife Skills badge- learn to sharpen and hone your everyday working knives
Lunch + Networking Workshop #2 Added Value Products: making fresh sausage & whole muscle curing
3. Basic Charcuterie badge- the focus on salt-cured whole muscle like bacon and ham
4. Sausage Maker badge- how to make breakfast sausage, fresh sausage and chorizo
5. The Fifth Quarter- how to use that head and all the other innards
Evening: Cassoulet Supper & Meat-up! Invite your friends, family and neighbors! (public tickets available separately)
Day Two: 9:30-5:00 Workshop #3 Brown Bag Charcuterie: Making deli meats at home: w/poultry, pork, beef It's time to put your skills to work and roll out some delicious and healthy deli meats for the whole family: Learn how to make Ham, Bologna, Liverwurst and other home-made luncheon meats
6. Brown Bag Badge
Lunch + Presentation by Host Grrls
Workshop #4 Q&A, Cost Analysis for Whole Carcass Added Value, and Networking. Growing your Grrls Regional Meat Chain. Which part of our are you? Growing animals for food? Slaughtering and butchering? Maker and cook? How do we strengthen our resources and keep our food chain diverse, resilient and nimble? What is the business of being a women working in meat: gender negotiation, self-value, and mentor match up. What do you need?
2018 Dates: March 3 & 4 2018 at Mad River Food Hub, Waitsfield VT GMC Members Fees: Day 1: $295- includes a share of meat products; Day 2: $275- includes take home luncheon meat. Two Days- $550 for GMC members
Non-members Fees: Day 1 $375- includes a share of meat products; Day 2: $300- includes take home luncheon meat. Two Days- $650 for non-members
Workshop Fees include: 4 workshops, two lunches, 1 supper and social event, workshop supporting materials, GMC Badge Apron and badges!