If you haven't signed up yet, there may be a few spots left: tomorrow, at the Whole Foods on Bowery at 7pm, I'll be teaching a class about salt preservation and the basics of dry-curing meat. We'll be starting gravlax, bacon, and duck prosciutto projects. The class is an incredible deal, and you'll walk away with two pounds of meat to finish curing in your apartment.
The Daily News did a nice writeup, too, if you're interested in reading.
See you there!