Spring Session: Wild Foods


TWP Spring 2021 is currently under way. Check out the Herbal Medicine Fall Session, or plan ahead and register for TWP Spring 2022.

Welcome to The Wild Path

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. The session will end with a potluck celebration dinner to put to use all the skills you have learned throughout the season.

Regions Covered: While based in Southern California, this class focuses on plants that can be found in most regions across the United States during different times of the year. Culinary skills and the nutritional information shared can be applicable from anywhere in the world.

Class Materials: Students will receive a total of four Wild Path Mini-Recipe Books, one each month, with corresponding recipes, articles and suggested reading. Class recordings will also be available for students to download for review or those that could not attend live.

Community Building: Community is an important part of wild foods and foraging. Classes encourage participation and connecting with other students in the class.

Location:

Virtual live classes, held once a week on Saturdays 10am-12pm PST, three weekends per month, February through May.

One optional in-person field trip will be offered once a month, within Ventura/Los Angeles counties on the 4th Saturday 10-12pm PST.

Course Outline:

February 2022
Into The Wild: The Abundance Around Us

  • Why wild foods?
  • Identification of plants and basic botany
  • Identification of mushrooms and their phenology
  • Ethical foraging and regenerative practices
  • In the Kitchen: Early Spring Greens
  • Field Trip: Riparian

March 2022
A Vibrant Life: Eating Locally, Seasonally and with Intention

  • Urban and garden foraging and the many uses of common weeds
  • Healing power of food, basic culinary skills
  • Emotional connection to nature and the foods we eat
  • In the Kitchen: Mushrooms
  • Field Trip: Chaparral

April 2022
The Forager’s Dilemma: The Hunt for Food in a Modern World

  • Pitfalls of modern food: Does the perfect diet exist?
  • Preserving the harvest
  • Digestion, gut health & immunity
  • In the Kitchen: Fermentation & Preservation
  • Field trip: Forest

May 2022
The Forest Table: The Lost Art of Community

  • Food, community and emotional well-being
  • Plating a dish for a visual feast and the joy of eating beautiful food
  • Celebrations and eating with the seasons, meal planning
  • The ‘taste of place’
  • In the Kitchen: Desserts
  • Field Trip: Wild Food Community Potluck

Continue to Session Two: Herbal Medicine

Application:

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.

Class size limited to 20 students.

Class Fees & Registration:

$755 before December 15, 2021
$895 after December 15, 2021

All payments must be made via Venmo. No refunds after first class start date. Partial scholarships or work trade are available on a limited basis.

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