The Adventure Continues: Fundamentals II

You just don’t know how excited I am. Well, maybe you do, if you’re interested in the same stuff as me. Okay, I guess you are — since you’re here.

I’m just so excited to tell you that the fifth class at GNOWFGLINS eCourse is — Fundamentals II.

(Be sure to watch the announcement video above!)

That’s right — Fundamentals II.

You probably remember that in February of 2010, we launched the first Fundamentals eCourse.

I knew that it was good and foundational. And important. But when it was well underway, I also knew that I had much more to share and teach about fundamental traditional cooking skills.

But, putting that feeling on the back burner for the time being, we added other classes in topics very appropriate at the time — sourdough, then cultured dairy and cheese, and then lacto-fermentation. Very important, life-changing and well received classes!

But now… it is time.

I’m thrilled to revisit the Fundamentals of Traditional Cooking. Much to my surprise, when I sat down to plan what else I wanted to teach, I found out there was enough to do a whole ‘nother class! And thus, Fundamentals II was born.

In Fundamentals II, our adventure into fundamental traditional cooking skills will continue with topics like: important equipment, natural sweeteners, healthy desserts, traditional fats, dark stocks and fish stock, wild and pastured meats, organ meats, advanced grain preparation methods, vegetables, homemade salad dressings and sauces, real salt, superfoods, healthy snacks, and traveling with real foods.

You don’t want to miss this.

Fundamentals II eCourse Lessons And Topics

This class continues what we began exploring in the original Fundamentals eCourse (and members get access to all those lessons, too). Here’s what we’ll cover:

1. Equipment for the Traditional Foods Kitchen
2. All About Natural Sweeteners
3. Naturally Sweetened Desserts
4. All About Traditional Fats
5. How to Make Ghee
6. Dark Stock and Fish Stock
7. All About Wild and Pastured Meats
8. How to Prepare Organ Meats
9. Advanced Grain Preparation Methods
10. Corn: A Special Case
11. How to Best Prepare Seasonal Vegetables
12. Delicious, Homemade Salad Dressings and Sauces
13. All About Sea Salt
14. Superfoods You Should Know About
15. Kid-Friendly, Healthy Snacks
16. Traveling with Traditional Foods
17. Bonus! TBA

See what I mean? Good, good stuff.

The pertinent details.

This class begins in late January 2012. To take the class, become a member. Membership starts as little as $8/month.

When you’re a member, you get to take this class and all the others, too (currently, we have 5).

We’re the truly affordable traditional food cooking school — and with five classes and counting, we’re pretty close to being a one-stop shop.

Click here for Fundamentals II information.

Click here for Membership information.

Bonus: “Easy Sourdough”

Anyone who signs up with a monthly membership between now and Feb. 29, 2012 will get a bonus “Easy Sourdough” booklet. (Yearly subscribers get an “Easy Sourdough” video, too.)

Please let me know if you have any questions.

And now, some questions for you. Which lesson above excites you the most? Do you have any suggestions for the bonus lesson?

P.S. I have more to share tomorrow, too! But if you’re reading this far, you get to see the other news a little early.

The Cultured Dairy and Basic Cheese eBook is available! This is our stand-alone, independent study compilation of all the print lessons from the popular online class.

Plus, get the “Easy Sourdough” booklet and video with any eBook purchase through 2/29/2012.