Classes and Workshops
I left Los Angeles in 2020 in the beginning of the pandemic and I'm currently living a
semi-nomadic lifestyle following the weather (and wild food) in an RV, however I still spend a considerable amount of time in my Art Studio located in the mountains of Valyermo (90 minutes from Los Angeles). From time to time, I still do a couple of live classes in the Los Angeles area and, of course, I give public and private classes on the property where my studio is located. I also offer a considerable amount of zoom classes, mostly on the subject of traditional food preservation technique applied to regular and wild edibles.
Eco-Friendly Foraging - Plants Walk / Wild Food Tasting & Drinks
Want to learn about edible plants and help the environment in the process? Did you know what we are surrounded by wild edible plants and most of them are non-native to Los Angeles and often invasive?
Very often the same plants are crops in some other countries and yet, locally, the solution is to spray them with chemicals or waste this incredible food resource by uprooting and throwing it away. So sad when you realize that a recent study from the University of California Berkeley identified 52 edible weeds growing in abundance in the poorest neighborhoods of San Francisco. At least six of them were found to be more nutritious than kale, according to that study. Guess what, we'll find most of those nutritious plants during our walk. So let's look at an option that will help the environment, reduce the use of chemicals in nature and nourish us in the process.
In this class, you'll learn about the countless local plants that you can use for food, many of them can be found in your backyard and are considered weed. Wild food is gourmet food! After the class you will be served delicious snacks and drinks featuring the plants we saw during our walk. A true wild cuisine!
Learn how to make your own natural vinegars
using fruits and fruits scraps
Live and Recorded Webinar.
This is the ultimate challenge for vinegar-makers, the ability to create a culture and make vinegar from just fruits. Once you have a culture, then it becomes super easy to make more vinegar from alcoholic beverages. This is a great survival skill as, once you know how to make vinegar, you can preserve food too. And beside, it’s really cool to be able to make vinegar from actual organic fruits and local bacteria.
So, join me in this fun webinar where you’ll learn how to make vinegars from scratch using fruits or even fruits scraps. You can make such vinegars from apples, pears, cactus pears and countless other store-bought or foraged ingredients.
All you need is fruits, a bit of sugar and some water. Through the magic fermentation and some of the tips I will give you to ensure success, within a few weeks you’ll end up with some delicious and unique homemade vinegars which can be used to create sauces, salad dressings, quick pickling and even drinks (similar to kombucha).
This webinar will be RECORDED too so you can watch it later if you cannot attend the live webinar.
This webinar is perfect for home cooks, chefs, preppers, foragers, and anyone interested in natural flavors or food preservation. You’ll learn the basics of acetic acid fermentation and from there we will move on to more creative applications and methods.
In this webinar you will learn:
How to make vinegar using fresh ingredients and natural yeast
Where to find acetobacter (vinegar-making bacteria)
How vinegar fermentation work
Methods and variations to make such vinegars
Tips for success when making such vinegars
Click HERE for more information and registration.
Eco-Friendly Foraging - Plants Walk / Wild Food Tasting & Drinks
Want to learn about edible plants and help the environment in the process? Did you know what we are surrounded by wild edible plants and most of them are non-native to Los Angeles and often invasive?
Very often the same plants are crops in some other countries and yet, locally, the solution is to spray them with chemicals or waste this incredible food resource by uprooting and throwing it away. So sad when you realize that a recent study from the University of California Berkeley identified 52 edible weeds growing in abundance in the poorest neighborhoods of San Francisco. At least six of them were found to be more nutritious than kale, according to that study. Guess what, we'll find most of those nutritious plants during our walk. So let's look at an option that will help the environment, reduce the use of chemicals in nature and nourish us in the process.
In this class, you'll learn about the countless local plants that you can use for food, many of them can be found in your backyard and are considered weed. Wild food is gourmet food! After the class you will be served delicious snacks and drinks featuring the plants we saw during our walk. A true wild cuisine!