How to Eat Local Year Round: Bone Broth, Stock & Soup – Root to Tip Cooking with Local Ingredients

Learn the time-honored art of turning bones, vegetable scraps, and seasonal herbs into nourishing broths and soul-warming soups. In this class, you’ll discover how to transform humble ingredients into liquid gold using slow-cooking methods that honor the whole animal and reduce kitchen waste.

We’ll walk through the differences between broth and stock, explore flavor layering and food-as-medicine principles, and build a seasonal soup together using your homemade base. You’ll leave with jars of broth, a soup sample, and everything you need to keep cooking from root to tip at home.

What You’ll Get:

• ✅ A hands-on broth-making demo with guided instruction
• ✅ A take-home jar of bone broth or veggie stock
• ✅ A soup sample made in class
• ✅ A printed broth + soup guide + digital recipe cards
• ✅ Tips for using scraps, bones, and seasonal produce to reduce waste
• ✅ Optional custom labels for jars or gifting

Spaces are limited to only 15 participants to ensure an intimate and educational experience.