Making soup from scratch can be a daunting thought for some. Where to begin? What ingredients to use? Why does my soup not come out as planned? This 2-hour course provides the foundational techniques and basics to build great soups, chowders, stews, and stocks every time. Bring containers to take home leftovers. Registration fee includes all ingredients. Trisha Badger has been a home cook for more than thirty years, and in summer does some private chef work on an island off the coast of Maine. By day she is Director of World Ocean Observatory, a Maine-based organization dedicated to communication and education about ocean and climate systems worldwide. She lives in Warren, Maine.