Bored? Learn How to Butcher a Goat or Ferment Stuff

Categories: Classes, Ladd

avedanos butchery.jpg
Cutting up a critter may not be as hard as you think.
Urban Kitchen SF has more workshops for DIYers with a Slow Food bent looking to try butchery, jam-making, or the increasingly on-fire kombucha. The classes are popular, so sign up ASAP to save a spot. Sliding scale pricing is available; click on over to for details.

On August 18, from 7 to 8 p.m., kombucha fans have another opportunity to learn about the purported "liquid gold" homeopathic bev. The class is at The Women's Building (3543 #8 18th St. at Guerrero). Learn how to make kombucha at home rather than paying four bucks retail for a 16-ounce bottle. Each participant will receive a SCOBY baby, the Symbiotic Culture of Bacteria and Yeast that is required to make kombucha. Cost: $45.

On August 25, from 6:30 to 8:30 p.m., David Budworth (aka Dave the Butcher of Marina Meats and Avedano's) will lead 10 participants in breaking down a goat -- expect a class that's part demo and part hands on. Each participant will take home a share of goat-meat goodness, along with cooking tips. Fork in the Road Test Kitchen (300 De Haro at 16th St., Suite 342). Cost: $98.

Check out the Urban Kitchen site for more info on three more cool-sounding classes: container garden/urban edible landscaping; jamming with Happy Girl and CUESA; and vermicomposting (i.e., loving your worms).

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