Next month Grocery Guy Tom Mylan will show how to cut up a half a pig and a whole lamb. He'll explain where common and not-so-common cuts come from on the farm-raised animals. Course participants will leave with some meat.
We've heard from an increasing number of people interested in animal husbandry and the butcher's craft ... so this might be the class for you.
If you're not a meat eater ...
The Brooklyn Kitchen rounds out their April course schedule will a class on D.I.Y. condiments and a session on how to make kombucha (Move over coconut water -- New Yorkers have moved on to a newer, cooler, weirder drink!).
Sign up soon. We heard that the last bunch of classes filled up fast.