Food Craft
Live Culture supports the rebirth of traditional craftsmanship in food and works to rebuild food-making skills that are disappearing around the world through product development, hands-on training, and recruitment.
Case Study: Craft School
Food Craft Institute teaches the traditional methods, skills and techniques required to make hand crafted foods and other value added farm products. At Food Craft Institute, students will also engage with business leaders and participate in mentorship to ensure a broad basis in the business skills needed to launch their own artisanal food businesses. In 2012 and 2013, Food Craft Institute will host a series of three-month workshops per year in subjects such as jamming, pickling, distillation, and butchery in California. All courses will include extensive training in food safety, labeling, licensing, bookkeeping and more.
Case Study: Artisan Retail
The Shed in Healdsburg will set a new standard for food and kitchen retail, with a dedication to traditional food tools, simple old-fashioned flavors, and a new take on bulk and value-added products. With a product line including prepared foods and preserves, a cafe and wine bar, and a roster of food artisans showcasing their skills in the venue, The Shed will be an incredible place to learn and engage around food. Live Culture has been translating the concept of the visionary behind The Shed into a viable business plan, developing creative and product concepts, and working with the project team of architects and others to bring this new venue to fruition.
Case Study: King of Ham
Cooking (and eating) "nose to tail" has home and professional chefs seeking a greater diversity and quality in the meat they buy and an enthusiasm to develop their charcuterie making skills. To support this interest and to give new charcuterie makers the chance to interact with an old world master, Live Culture brought prosciutto master Massimo Spigaroli from Italy's Zibello region to the Bay Area to lead a two-day masterclass. Oakland-based producer, Boccalone, offered the use of their curing facility for the two day class which included attendees from Bay Area restaurants such as Perbacco, Camino, A16 and Quince.
Case Study: Inspirational Meat
We believe it’s high time to bring some more respect to America’s food-makers: the cheesemakers, butchers, tofu makers, coffee roasters, bakers, and more. At the Flying Knives butchery competition, we worked towards that goal by putting two teams of butchers on stage in front of over 3000 people and challenging them to showcase their skills in breaking down a quarter steer. The audience was transfixed, the butchers were proud, and we think that a few future butchers were inspired that day to think about food-making as a career. The event was held at last year’s Eat Real Festival, expect much more along those lines at next year’s festival.
Case Study: Yes, We Can (food)
JFruit and vegetable preserving is an age-old art, and a backbone of the food craft professions. Live Culture organized a series of community canning workshops to teach interested people the art of canning with master canner Michelle Fuerst. Thousands of tomatoes, apricots, and more were packed into jars and sealed away for local use by the over 250 community participants.
At work at Yes We Can.
Photo credit: Live Culture.
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