Just in time for your Thanksgiving ‘s a Sausage Party! In this butchery class, you will learn how to make sausages from scratch. During this afternoon workshop we will talk about the hows and whys of different sausage styles, whole animal butchery and animal husbandry as we cut, grind, season, taste and stuff our own sausages. Secrets of sausage making will be shared and passed on to the next generation of sausage lovers. Each student will take home a variety of sausage of their own making (about 3 pounds). We will also provide beverages and sausage-y snacks and you will leave with a new found respect for the humble sausage. ABOUT INSTRUCTOR/BUTCHER JOHN HOGELAND John Hogeland is a San Franciscan by GPS, but an Iowan in his DNA. He is a trained chef and worked in San Francisco for eight years watching and participating in the growth of the sustainable food industry via restaurants. Later he shifted gears and spent five years working as a sommelier and wine buyer, then redirected his food focus and decided to learn the trade of butchery at Whole Foods Market. With twelve years experience in that profession, he is a journeyman butcher and a proponent of “less meat, better meat.” He worked as the Head Butcher for Prather Ranch Meat Company, and earlier as the Head Butcher at The Local Butcher Shop in Berkeley. Even early in life John was involved in food, growing up on a farm in Iowa, canning and cooking with his mother and farming and ranching with his father. In his spare time, he teaches at risk youth and learns as much as he can about orchardry. He also makes great pies.