I have 22 years experience cooking with Dutch Ovens in the back country. My class is unique, it deals with cooking in primitive conditions (I pack into the wilderness on horses and mules) and in the worst case scenarios, and it is filled with actual (mostly humerus) events not encountered in the moder kitchen. Classes are either lecture or hands on depending on the need of the audience. Currently I give Dutch Oven class at the local community college and have several lectures scheduled this year along with completion and printing of my D/O cook book.

The student/audience is taken form the initial purchase of the D/O to cleaning "seasoning" and storage of the units. Heat sources for cooking, kitchen safety and sanitation, food selection and storage. Menu planning and preparation of the meals are covered from breakfast to supper and numerous kinds of desserts (pies, cakes, cookies to cobblers) are covered. Also all meals can also be prepared in the conventional modern kitchen. 

Health benefits, both physical and mental are covered from the use of the basic old fashioned cooking utensil. Classes are informative and humerus, sprinkled with horse and mule stories, wild moose, bear, elk and deer coming into camps and the occasional "jackpot"  (unplanned chain of events usually causing one or more riding/pack animals to off load their riders or packs and sometimes pack saddles at the most inconvenient times and locations)

As a side note horse/mule packing classes are also available.  

Thank you for taking the time to read this, I'm sure you get hundreds of these a week.

 So till next time, keep the stock well fed and coffee hot...........Tug

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