** COVID UPDATES **
This reduced rate program will now be offered via live 2 hour virtual classes weekly, with an optional in-person plant/mushroom walk once a month. The end-of-session potluck will depend on the situation with the pandemic at the time.
UPDATED COST: $675
The spring session embraces the best wild foods our Southern California environment offers. During February through May, students explore and understand the harvesting and processing of local wild foods and how they play an important part in the foundation of a balanced, holistic diet for vibrant living. Culinary skills, plating techniques and recipes will be shared. Topics of ethical harvesting and regenerative practices are emphasized.
Class meets one day a month from 9am-4pm, with an optional field trip on Sunday. Students have 24/7 access to the online classroom throughout the month. The session will end with a potluck celebration dinner to put to use all the skills you have learned throughout the season.
Students will be keeping a journal throughout the Spring Session and each class will have an assignment or project to complete. While this is not an at-your-own-pace program (because course completion is priority for student success) there is sufficient amount of time between classes to complete the required work and suggested reading.
Extensive PDF handouts and class notes will be given for each class. There will be a required textbook and a suggested reading/reference list.
Virtual live classes, held once a week on Saturdays 10am-12pm PST. One optional in-person plant/mushroom walk will be offered once a month, within Ventura/Los Angeles counties.
Into The Wild: The Abundance Around Us
- Why wild foods?
- Identification of Plants and Mushrooms
- Basic botany and mycology
- Ethical Foraging and Regenerative Practices
- In the Kitchen: Cooking mushrooms
- Field Trip: Mushroom Hunting
A Vibrant Life: Eating Locally, Seasonally and with Intention
- Urban and garden foraging
- Common weeds
- Healing imbalances with food
- Emotional connection to nature and the foods we eat
- In the Kitchen: Wild Sauces, Dips and Light Meals
- Field Trip: Organic Community Garden
The Forager’s Dilemma: The Hunt for Food in a Modern World
- Plant-based and omnivore diets
- Edible flowers
- Preserving the harvest
- Foods to balance digestive and immune systems
- In the Kitchen: Fermentation
- Field trip: Wild Food Walk
The Forest Table: The Lost Art of Community
- How wild foods support a healthy and positive community
- Plating a dish for a visual feast
- Celebrations and eating with the seasons
- Plant families and mycelial connections in nature and ourselves
- In the Kitchen: Collaborative Celebration Dinner and Potluck
All participants must submit an application before payment is accepted and a spot reserved in the class. Small class sizes help everyone get the one-on-one instructional experience for optimal learning. To submit an application, please go to the Application page.
UPDATED COST: $675, no early registration discount
DEADLINE: Jan 15th, or until full
The entire course, including both Spring and Fall sessions is $2600, or each session can be attended separately for $1500. Early registration deadline is January 1st for a 10% discount. Individual classes (2 days) can be attended for $325 each. Most materials are provided.