Here's What Greater Cincinnati Needs

Here's a great idea: the Lost Arts Kitchen in Portland OR offers classes in traditional food arts. The woman who runs the kitchen says that with planning and training, families can eat locally, organically and ethically without breaking the budget or overwhelming the family schedule.  A similar effort in Virginia, dubbed Home Skills University by its organizer, runs free classes in everything from breadmaking to meadbrewing. 

There are many cooking schools here in town, with classes teaching everything from complete dinner-party menus to specific culinary techniques.  But who's teaching us to pickle, can, ferment, make cheese -- all the processes our great-grandparents used to store foods safely?  Parents stopped teaching these things to their children decades ago when "Better Living Through Chemistry" wasn't intended as sarcastic commentary.   We've gone from using convenience foods as a supplemental resource to being completely dependent upon them.  Canning is the most basic, easy, fast, and inexpensive way to preserve the harvest, and yet many under-30s have never canned anything or even seen anything canned.  Heck, many under-50s haven't.  And lactofermentation?  Most people, even many foodies, don't have any idea what it even means much less how to accomplish it.   

We need our own Lost Arts Kitchen.  I can teach canning, both water bath and pressure.  What can you teach?  (If someone can teach me to make a loaf of bread that will rise in the oven, I'll be eternally grateful.)