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, pseudograins, grains, and legumes. We will flail, dance, and winnow various seeds and grains, press nuts for oil, crack nuts by a variety of methods, and make nut-based milks and nut butters.

The instructors will provide foods harvested throughout the year, including lotus, cattails, yellow dock, hickory nuts, pecans, acorns, black walnuts, lambsquarters seeds, chokecherries, aronia berries, honey locust beans, and beach peas. Students will use foods processed in class to make a variety of dishes, and they will have the opportunity to take samples home.

This course is open to students ages 16+. Youth ages 10-15 are welcome to register with an adult. A 25% tuition discount applies to the youth registrant when registering with a full-paying adult; call to register.

Physical Ability/Skills Needed

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