The new workshop will be an in-depth class about different types of salmon, their seasonality, flavor, and methods for preparation such as cleaning and cooking. Participants will be able to taste various types of wild salmon including coho, sockeye, and king, and will be able to compare them to the farm raised varieties. Participants should expect to increase their knowledge about salmon for more informed purchasing and preparation.

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Instructor: Maya Lantgios
Maya Lantgios is currently a second year Food Studies masters candidate. She graduated from Chatham University's undergraduate Sustainability program in the first cohort in 2017. While attending school Maya has worked as a fish cutter for the last two years at a local grocery store in the Strip District of Pittsburgh. She is currently doing thesis work on butchery and meat production and consumer perceptions of animal products.

Fee: $50

10% discount for Chatham University alumni