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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. 
 

Saturday , July 13

10 am - 2:30 pm (PDT)

Valyermo, CA  

Register for this class HERE

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Spend a day in the local mountains

and learn to make fermented hot sauces

Limited amount of participants (only 7).

If you like hot sauces and spicy food, this workshop is for you! Only 90 minutes from Los Angeles, in the beautiful mountains near Wrightwood.

Learn from one of the top forager and fermentation expert in North America! Author of 4 bestselling books related to fermentation: The Wildcrafting Brewer, Wildcrafted Fermentation, The New Wildcrafted Cuisine and Wildcrafted Vinegars

Let’s make a delicious fermented hot sauces using organic ingredients, wild or commercial. And guess what? Unlike store-bought hot sauces, these will be a good source of probiotics.

But the real bonus are the flavors you can achieve my mixing various chili peppers, savory plants, spices (wild or not) and even tasty seeds and grains.

Who knows? Maybe you’ll invent the next “Sriracha” and make a fortune!

During this workshop we’ll make together a basic fermented hot sauce (you’ll take some home) then, if we have some time left, I’ll demonstrate how to make a “Tabasco”-style hot sauce using fermented ingredients.

You don’t need to be a fermentation expert to attend. All the ferments will be made in regular jars, no need for special equipment

Click here for more information and registration

Saturday , July 20

10 am - 1:30 pm (PDT)

Sylmar area 

Register for this class HERE

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SOLD OUT - 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!

Click here for more information and registration

Saturday , July 27

10 am - 2:30 pm (PDT)

Valyermo, CA  

Register for this class HERE

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Learn how to make fermented plant-based cheeses.

Spend the day in the local mountains and Join us for an exciting workshop on creating Lacto Fermented Plant-Based Cheeses!

Limited amount of participants (only 7)

Are you looking to incorporate healthy probiotic foods into your diet? Learn from one of the most esteemed fermentation experts in North America! This workshop will be led by the author of four bestselling books on fermentation: "The Wildcrafting Brewer," "Wildcrafted Fermentation," "The New Wildcrafted Cuisine," and "Wildcrafted Vinegars."

Immerse yourself in the beautiful mountains of Valyermo as we guide you through the process of easily making plant-based cheeses at home. Whether you prefer regular ingredients or want to explore wildcrafted options, the possibilities are endless. Cashews, walnuts, almonds, acorns, grains, seeds, and more await your culinary creativity. Enhance your cheeses with a variety of savory spices to customize flavors and expand your culinary horizons.

No prior fermentation experience is necessary to attend this workshop. We'll start with a demonstration on creating a basic fermentation starter, ensuring everyone can participate. Whether you're a professional chef, a home cook, or simply a natural food enthusiast, this workshop is perfect for you.

During this comprehensive workshop, you will learn:

  • The fundamentals of fermentation and how it works.

  • How to create a fermentation starter using the sauerkraut method.

  • The wide range of ingredients suitable for making plant-based cheeses.

  • The basic techniques for crafting "hard" cheeses.

  • Food safety guidelines and how to prevent mold formation.

  • Techniques for customizing flavors using spices.

  • Innovative approaches to creating beautiful and delicious crusts.

  • Exploring the limitless creative possibilities of plant-based cheese making.

Click here for more information and registration

Saturday, August 3

10 am - 1:30 pm (PDT)

Sylmar area 

Register for this class HERE

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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!

Click here for more information and registration

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