Foraging and Traditional Food Preservation Classes in Los Angeles and Beyond
Foraging - Wild Food Tasting - Survival - Fermentation - Canning - Cheese Making - Wild Beers and Wines - Homemade Gourmet Vinegars and much more!
Saturday, January 10
10 am - 1:30 pm (PDT)
Sylmar area
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!
Saturday, January 31
10 am - 2 pm (PDT)
Sylmar area
Foraging Walk & Introduction to Wildcrafted Fermentation
+ Snacks/Drinks
Learn how to ferment food sauerkraut-style and even use wild edibles we’ll forage on location to boost flavors and nutrition.
Learn from one of the top forager and fermentation experts in North America! Author of four bestselling books on fermentation: The Wildcrafting Brewer, Wildcrafted Fermentation, The New Wildcrafted Cuisine, and Wildcrafted Vinegars.
Fermentation is one of the easiest and most effective ways to preserve food, and it’s also incredibly healthy. You don’t need special equipment—just plants, salt, and a simple jar.
The range of foods you can create through fermentation is surprisingly large, from basic sauerkraut to kimchi, salad condiments, and even hot sauces. In this hands-on workshop, we will make a simple sauerkraut-style ferment while exploring how to build deeper flavors using spices and wild edible plants.
Saturday, February 7
10 am - 1:30 pm (PDT)
Sylmar area
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!
Saturday, February 21
10 am - 1:30 pm (PDT)
Sylmar area
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!
