We can't find a dictionary definition of "Food Crafting," but just by checking around, it's all about simple preparation of simple, locally-grown food that at the end results in artisanal bread, cheese, even home-made mustard. 

Joseph Shuldiner's Institute of Domestic Technology will have a one day workshop on "Foodcrafting 101" on Sat., Sept. 10: four class sessions and lunch at an undisclosed Altadena location, but we think it's "the big house with the goats."

Workshops include breadmaking by Erik Knutzen, co-author of "Urban Homesteading";  cheesemaking by Stephen Rudicel (owner of the Press Restaurant in Claremont and proprietor of the Zane Grey Estate): Canning food preserves by Karen Klemens (owner of Mother Moo Creamery, Sierra Madre); and DIY mustard by Joseph Shuldiner.

Cost is $195.  For more information, go here:
http://instituteofdomestictechnology.com/?page_id=10