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Here is a new class announcement but this one is a little bit different. I will be teaching at Red Acre Center in Cedar City at their Farm and Food Conference. This will be my standard sausage class and is priced at only $50. Red Acre Center set the price and all of the proceeds go to them as they support Utah agriculture. More on that later.

When: Thursday, January 11th, 2024 from 2-4 PM.

Where:Red Acre Farm 2322 W. 4375 N., Cedar City, Utah, 84721

Sign up here:​

What: This will be a hands on sausage class. First we will talk about what goes into making high quality sausage and then get busy making delicious cased sausage. Everyone will get a chance to stuff (case) into natural hog casings some of the sausage we make together. You will take home about 2 pounds of freshly made sausage to eat at home. If you are attending the conference from out of town, don't worry. We will keep the sausage safely chilled for you until you are ready to leave.

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Please consider attending the entire conference. It will be well worth it! You may choose to sign up for just the sausage class however admission to my sausage class is not included in the cost of the conference.

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​A bit more about Red Acre Center. ​

Red Acre Center is a local farm and food advocate. They work closely with the Utah Department of Agriculture, the State legislature and others to improve access for consumers to locally grown food direct from the farmer. You will see here what legislation Red Acre Center has had a hand in since 2015. To name a few they have lobbied for local poultry exemptions, micro enterprise home kitchens and raw milk amendments. They helped establish the Local Food Advisory Council which as an independent body assists in developing ideas and policy recommendations to the state legislature. I currently volunteer on the advisory council advocating for... you guessed it, better access to high quality well raised meat.

And finally, the Utah Meat Collective has had a very busy year and you can expect more of the same for 2024. Many of the workshops I teach are private. This means you and I discuss what you'd like to learn, we arrange the schedule and price and make it happen. I am always open to those discussions and it's best to call me at 801-210-0176. You can also expect me to continue to schedule content like live animal slaughter, sausage classes, bacon classes and more. Thanks for your support of the UMC. I hope to see you soon at one of my workshops.

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