Harvest-to-table cooking with island staples, plus fermentation, drying and canning so nothing goes to waste without a refrigerator. Learn to cook with what grows here — breadfruit, cassava, plantain, pigeon peas, culantro — and to preserve the gluts. You’ll learn: Cooking tropical staples and root crops; Lacto-fermentation, vinegars and hot sauces; Solar and low-heat drying; Water-bath canning basics and food safety.
What to bring
- Work gloves, closed-toe boots and long pants
- Sun hat, sunscreen, insect repellent and a refillable water bottle
- A notebook — and questions about your own land
Food & lodging
Meals: Homegrown meals each course day.
Lodging: Camping available on site; local guesthouse list sent after registration.
Exact location and directions are emailed to registered students before the course.