Urban Homesteading
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Food Skills Demos
If it can be made at home, then these guys will show you how. Check out our amazing demos below!
Five Sweet Apps for Your Favorite Summer Berry With Shakirah Simley of Slow Jams
Can your Blackberry do this?! Using fresh, local blackberries as a fruity, jammy base, Shakirah Simley of Slow Jams will demonstrate five fun and frugal summer recipes to get the most out of your preserves: quick jelly, basil salad dressing, chocolate sundae sauce, fizzy lemonade and BBQ glaze.
Japanese Whetstone Sharpening With Josh Donald of Bernal Cutlery
Stay sharp with this knife sharpening demo with Josh Donald from Bernal Cutlery. He’ll demonstrate how to sharpen your blade using Japanese whetstones and will also discuss the the basics of knife edges, common mistakes made while sharpening and tricks to help keep a consistent angle.
Ricotta Made Easy With Jordan Grosser
Cheese doesn’t get any easier or fresher than good ol’ ricotta. Jordan Grosser, former head chef of Alembic, will show you how easy it is to make your own delicious ricotta, which can be used in lasagna, ravioli, cannoli and many other delicious dishes!
Dave the Butcher and Avedano’s Present The Goat Butchering Demo
Do you ever find yourself asking how to butcher a whole goat? Well, wonder no more: Dave the Butcher and the team from Avedano’s will explain each cut of meat as it comes down the line. Dave will also explain the wonderful qualities of goat meat and the many ways to cook it.
Home Roasted Coffee With James Freeman of Blue Bottle Coffee
James Freeman, owner and founder of Blue Bottle Coffee, will teach you how to make the freshest cup of coffee in your own home. He’ll discuss the chemistry of coffee roasting and how to transform green coffee beans into delicious coffee with nothing more than a perforated baking sheet and an oven. Get ready for a new cup of Joe!
The Art + Science of Homebrewing With Regan Long & Sarah Fenson of Local Brewing Co.
Bring your love art, science and beer to this homebrewing demo lead by local “nanobrewers” of Local Brewing Co. Regan Long and Sarah Fenson will cover the basics of homebrewing by taking the mystery out of how it’s done and showing how fun it can be. Overviews of equipment, ingredients and the brewing process are all on the agenda.
Backyard Chickens 101 + Egg-cellent Recipes With Heidi Kooy of Itty Bitty Farm
Learn the ins and outs of keeping backyard chickens with Heidi Kooy of Itty Bitty Farm in the City. If you already have backyard chickens, Heidi will also be showing off some easy ways to use all those eggs!
Live Goat Milking & Ice Cream Demo With Frankie Morrow, Oakland Backyard Farmer
Local backyard farmer Frankie Morrow will demonstrate how to make goat ice cream, from udder to scoop. He’ll bring out one of his six goats for a live milking in the goat enclosure, followed by an ice cream demo with the fresh milk.
Italian Sauces With Rudy Duran of C’era Una Volta
Learn to make a classic tomato sauce and pesto with Rudy Duran, the head chef of C’era Una Volta in Alameda.
Conquering the Crepe With Chef Robert Dorsey III of the Blue Oak Cafe
Take a quick escape to the streets of Paris with self taught SF Bay Area chef Robert Dorsey III and son Master Crepe Maker Robert Dorsey IV. These two will teach you valuable techniques for conquering the perfect crepe, which will translate into many fabulous sweet and savory bites!
Sow Your Seeds With Antonio Roman-Alcala
Antonio Roman-Alcalawill show you how to get the most bang out of your berries (or any fruit or vegetable, really) by explaining the art of seed saving. He’ll cover how to extract, store and replant seeds to ensure that you’ll have enough bounty to eat the next season.
What is Permaculture? With David Cody of the Urban Permaculture Institute
David Cody will explain how permaculture is used to create agricultural systems that mimic nature and provide stable and sustainable systems for humans. He’ll also talk about local urban farms and gardens that he helped to design and how we can use permaculture principles to (de)pave the road to a sustainable future.
Kimchi With Delilah Snell of Backyard in a Jar
Enjoy the savory and healthful benefits of Korea’s most popular dish — kimchi! Delilah Snell will break down the basic fermentation principles of this savory and healthy dish and explain how to manipulate basic ingredients that can be used in everyday and gourmet dishes.
Acid Cheesemaking With Mateo Rutherford
Learn how to make queso fresco with Mateo Rutherford’s simple recipe of milk and vinegar. Cheese doesn’t get any fresher than this!
Ultra Small-Batch Raspberry Jam With Dafna Kory of INNA Jam
Dafna Kory, owner of INNA Jam, will demonstrate how to make raspberry jam in small batches, allowing you to experiment with lots of different fruits and recipes without having to commit to huge quantities or even can your results. She’ll also give jam-making tips!
Makin’ Bacon With Chris Arentz of Avedano’s
Join Avedano’s resident bacon-maker for a demo on bacon. Chris will teach you techniques in making cure mixes, spicing and smoking at home. The pork bellies will be fresh from the Pig Butchery Competition!
Home Winemaking Made Simple with Fred Buonanno of Philo Ridge Vineyards
Edible Organic Gardening for Urban Dwellers With Star Apple Edible and Fine Gardens
Growing your own food in the city is more do-able than you think! Leslie Bennett and Stefani Bittner of local edible gardening service, Star Apple Edible and Fine Gardens, are here to spell it out for you. Together, they’ll take you through the steps of developing your own container garden, helping you to think through what to grow, where to do it and how to make it all happen successfully!