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Sometimes, one of my recipes will go out into the world, and I’ll find myself fielding the same question from a bunch of people. When that happens, it’s my fault.
Yesterday’s workshop post was a little bit like that: several people asked the same thing, which means that I didn’t communicate well. I’m very annoyed at myself (understatement).
Let’s go again: this time with a video explainer and fewer words!
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To change your membership tier, click here.
Yes, the date of the first workshop has changed: we are now starting on Monday, March 4.
All of the panels take place at 7pm ET via Zoom, and live recordings will be uploaded the next day.
Confirmed panelists include Rachel Karten Chuck Cruz Ali Slagle. They are all awesome. Go subscribe to them!!
Friday Q&As are planned for 12pm to 2pm ET. If that time is inconvenient, you can ALWAYS ask questions in threads or send an email.¹
All regular content will ALSO publish as usual in March (weekly videos, recipes, Shop That posts, giveaways, etc). The workshop is purely additive.
One-off ticketing for individual panels was more complicated than I anticipated. I strongly encourage you to become a Super Workshopper if you want in on the panels.
If you already purchased a ticket, don’t worry, I will honor it!
All Founding Members are now Super Workshoppers.
If you are at the monthly or annual paid tier, there will be tons of cool stuff happening every day that you can be a part of.
If you want to participate but money is tight, send an email to kitchen@carlalallimusic and we’ll figure it out.
Why am I doing this? It’s hard to find inspiration and guidance on your own (I should know). This workshop is designed to spark community energy and help each other create awesome dishes.
At the end of the workshop, I’ll feature at least one original recipe² on Food Processing. Our first reader recipe ever! I cannot wait to see what happens!!
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More Qs? No doubt. Hit me up in the comments.
xoCLM
We are shooting on March 8, so that Q&A date will change! Stay tuned!
From a Super Workshopper contribution.
One pound of (non-organic) butter is $5. Same as a month’s worth of Food Processing. If you already have butter in the fridge, consider upgrading to paid!
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