This class will be a deep dive into processing wild foods. Most commonly foraged and home garden foods are flavorful foods that are simply pulled off the plant or plucked out of the ground. These usually supplement our necessary calories and protein gained from other foods. On a home scale we will efficiently process various starches, large seeded fruits, nuts, seeds, pseudo grains, grains, and legumes. Unlocking starch processing gives access to a huge mostly unused resource. The starch can be used for noodles, a wide variety of ferments, and much more. We will flail, dance, and winnow various seeds and grains. We will press nuts for oil, crack nuts by a variety of methods, and make nut based milks and nut butters. In class, we will utilize foods that we processed to make a variety of dishes. Students will also leave with some foods processed in class. 

In this class we will utilize lotus, cattails, yellow dock, hickory nuts, pecans, acorns, black walnuts, lambsquarters seeds, chokecherries, aronia berries, honey locust beans, and beach peas. The instructors will harvest these throughout the year to have in the class for processing. Students aged 16+ may register for this course independently. Students aged 10-15 may register with a full-paying adult. The youth student will receive a 25% intergenerational discount; call to register.

Physical Ability/Skills Needed

• This will be a pretty physical and hands-on class. All students are welcome.