The Sustainable Food Center has been hosting cooking classes in its teaching kitchen at 2921 E. 17th St. for several years now, and this fall’s classes include a butchery series with former Dai Due butcher and Central Texas Meat Collective co-founder Julia Poplawsky, who is teaching a class Wednesday about how to grind your own meat and a two-part whole hog butchery workshop Nov. 5 and 6.
On Saturday, you can learn how to make three kinds of Indian curry with Akshaya Chinapa Reddy. On Nov. 5, SFC will host a family-friendly beekeeping class, followed by a Turkish cooking class on Nov. 9 with Ayse Koroglu.
On Nov. 10, pick up some nifty cutting techniques at an essential knife skills class, where you’ll also learn how to sharpen knives. El Cruz Ranch, which sells tamales at several SFC farmers markets, will teach a class Dec. 17 about making your own masa and tamales.
SFC is also hosting gardening workshops, including a two-part class on Nov. 1-2 for teachers, parents and other community members who want to help implement and maintain school gardens and learn about lesson plans you can teach from them. On Nov. 15-16, you can learn some similar strategies but for community gardens.
You can find out more about all these classes and sign up to attend at sustainablefoodcenter.org. Most of the shorter classes cost about $40; the longer workshops cost more but often include meat or food you can take home.