Making Tasty Treats with Foraged Acorns and Bay Nuts
This class is offered on 3 dates/locations (not a series):
Sat Sept 20th 10am-1pm - Berkeley (led by Autumn Summers)
Sat Sept 27th 10am-1pm - Nevada City (led by Christopher O'Maelmacasa)
Sat Oct 4th 10am-1pm - Sebastopol (led by Autumn Summers)
What To Expect
In this experiential half-day program, we'll be:
A short walk to look at the oaks nearby, learning how to identify some oak species in the area
Having a hands-on experience in a processing bay nuts and acorns into tasty treats including shelling, winnowing, leaching and more
Learning how to sustainably harvest, dry, and store acorns and how to roast bay nuts and turn them into yummy treats
Tasting and making delicious acorn porridge and hummus
Sharing a history of acorn use around the world including NorCal
Integrating community building and embodiment practices throughout our time together