"As a father, I am less than excited to involve my children in something that has potential to harm them. As a nurse, I often interact with people afflicted by infection and wouldn’t rather that anyone go through it because of my culinary curiosity. Your ability to articulate the difference between science and fear has helped me recognize what I wasn’t able to alone: I do understand basic microbiology and can perceive its doings.

Learning your approach to curing was a personal revolution. For now, I can say that the class was worth every dollar. Thank you."
Jordan ~ student of Brandon's

“I’ve taken many classes where I’ve walked away and felt like I could have spent ten minutes with a book and learned just as much. This class is the first class in a long time that I felt like I was given real info and I can tell that this is a passion for Brandon. It was well worth the money.”

Paul in Oregon

"Brandon and Lauren are particularly good at inculcating a sense of wonder and respect for the pig/pork and made it fascinating to see what all could be done with it. The workshop was thorough, and in a way, elegant, neat, tidy, efficient, and engaging.”

Virginia, from our first class

“I can’t even begin to speak highly enough about the class. It was more than just a butchery class and we covered way more topics than I expected. You guys were bombarded with questions from all over the place some more relevant than others, sorry ’bout that!
I especially liked the charcuterie and cooking techniques that we covered… I was amazed at how literally nothing went to waste in your class.”
Vern, one of our first students