All events, unless otherwise stated, take place at Six Creeks Mercantile and are 2-3 hours. Classes are limited in size, so sign up quickly if interested.
April: Sourdough Starters
Functional Nutritionist, author, and local food advocate Jamie Truppi, MS, CNS, will be showing us how to properly care for and use sourdough starters. We will bake (and eat!) fresh sourdough bread while discussing the nutritional benefits of baking with sourdough. Participants leave with a sourdough starter, a packet of recipes and trouble-shooting tips, and a new-found confidence in baking with sourdough.
April 20th at 3:00. Class is $45 and is limited to 12 participants. We have 2 (free) scholarships available, please email for more information. Registration closes April 16.
Learn to use worms to turn food scraps into organic compost for your garden veg, flowers and herbs. Jan Shirley from Wiggly Composters will show us how to build, prepare and care for a vermicomposting bin, and answer questions about using the rich end result.
May 18th at 3:00. Class is free of charge, and is limited to 12 participants. You must still sign up via the link below, even though the class is free. Bins and worms will be available for sale. Registration closes one week prior to class.
We are proud to partner with FARE, an Idaho non-profit advocating for Idaho farmers and producers. Join us to learn how to use all the parts of the pig so nothing goes to waste. Our guest chef will be showing us parts that are often overlooked, but that are nutritious, delicious and unique. We will also be tasting some delicious tidbits created at class, just for us.
June 22nd at 3:00. Class is free of charge, and is limited to 15 people. Registration closes one week prior to class.
Whether you're a hunter who'd like a refresher, you raise your own cattle and would like to know how to properly butcher, or you buy your meat from your local farmer but want to know more about where on the body the cuts come from, join us. We are proud to partner with FARE, an Idaho non-profit advocating for Idaho farmers and producers. Dr. Phil Bass from the University of Idaho will be showing us how to properly butcher a cow so you can get the most out of the animal. Our guest chef Antonin Filicetti will be making small bites from organic, grass-fed beef provided by King's Crown Organic Farm.
July 20th at 3:00. Class is free of charge, and is limited to 15 people. Registration closes one week prior to class.
Wilder Jones of Wild Spaces Farm will be showing us how to make soft cheese from raw milk. Regulars to Six Creeks Mercantile can attest to the delicious products that come from Wild Spaces Farm. We are proud to carry their raw milk, yogurt and labneh. Participants will go home with keifer grains and some lactic cheese, along with information about cheese making and the health benefits of raw dairy.
August 17th at 3:00. Class is $35 and limited to 12 people. We have 2 (free) scholarships available, please email for more information. Registration closes one week prior to class.
Join us as Amie Echeverria and Faye Craven of Black Beetle Soap share how to make all-natural, cold-pressed soap. If you're looking to live more sustainably and make all you can at home, why not start with personal hygiene?! Home-made soaps make great gifts for friends, family (and yourself). Participants will take home instructions, recipes and 3 or 4 bars of freshly-made soap.
September 21st at 3:00. Class is $45 and limited to 12 people. We have 2 (free) scholarships available. Registration closes one week prior to class.
Bring the whole family! You and your kids can toss apples into an apple press, and watch golden juice pour into the jugs that you can take home for your fridge or freezer. We'll have live music, food vendors and more. We hope this is the start of an annual tradition!
October 19 from 10 to 3.
Apple Squeeze
November: Fermenting
Do you love sauerkraut and kvass but don't know how to make either? Are you a little unsure of what either are, but somehow know that they're really good for your gut? Join Jess Lewis of The Good Food Farmacy as she knows us how to turn ordinary foods into super probiotic foods. Participants will take home their own jar of freshly mixed veg that will turn into sauerkraut at home over the next 7 days.
November 16th at 3:00. Class is $35 and is limited to 12 participants. We have 2 (free) scholarships available. Registration closes one week prior to class.