Workshop recap: Foodcrafting 101 (more goat’s milk, please)
I’ve been spending quite a bit of time lately attending workshops and classes across the LA area, and despite the driving time I’ve been more than happy to spend my time meeting new colleagues and learning new skills. I spent this past Saturday with my hands deep in yeast, strawberries, mustard seeds, and fresh goat’s milk at the Institute of Domestic Technology‘s Foodcrafting 101 workshop, and it was certainly the best yet.
The workshop was hosted by the beautiful Zane Grey Estate in Altadena, a private residence that also functions as an urban micro-dairy and goat farm. Among those beautiful goats (seriously, they were beautiful) our group enjoyed farmstead meals, more goat milk than we could drink (so incredibly delicious, and very different than the store-bought stuff, which I’ve honestly never liked much), and five hours of in-depth instruction from the Institute’s talented instructors. An hour making bread, another hour jamming and canning, some great time mingling with goats and learning about the operation of the dairy, then two more hours making homemade mustard and fresh chevre (those last two after a delicious farm-style lunch, capped off with a warm chocolate chip cookie and fresh raw goat’s milk).
