Wild Foods

Fall Apprenticeship Course

Fall Wild Foods Apprenticeship is open for registration!

The fall program focuses on expanding culinary techniques using wild foods, creative plating for a visual feast, recipe development, wildcrafted herbalism, and developing a relationship with the natural world. Harvesting, processing, preservation, culinary skills, techniques and recipes will be shared and practiced with hands-on activities. 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. It is NOT required to take the Spring Wild Foods course prior to this course.

Session Begins: September 7, 2022

Regions Covered: While based in Southern California, this class focuses on plants that can be found in most regions across the United States. Culinary skills and the medicinal and nutritional information shared can be applicable from anywhere in the world. For those who are unable to travel to Southern California for the field trips, a virtual only option is available which includes all online content.

Class Materials: Students will receive a total of three Wild Path Mini-Recipe eBooks, one each month, with corresponding recipes, articles and suggested reading. Class recordings will also be available for students to download for review for 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. We begin as strangers but leave as family.

BONUS: All students receive a 12% TWP student discount to any other TWP Short Course, workshop, seasonal celebration, wild food dinner, or multi-day adventure within 12 months of the start of the program enrolled. Some exceptions apply. See my schedule at jstarwood.com for additional upcoming offerings.


Live virtual classes, held once a week (except for field trip weeks) on Wednesday evenings, 6-7:30pm PST via Zoom platform. Attendance and participation is highly encouraged, but sessions will be recorded for later viewing and available until the course end-date.

September 10 (Mountain Field Trip)
October 15 (Hands-on Culinary Workshop)
November 19 (Celebration Feast)
*(Dates subject to change until Aug 1)

Course Topics:

Acorns, Nuts & Seeds Processing & Preservation

Foraging Ethics and Sustainability, Giving Back to Your Environment

Wild Foods of the Local Forests & Mountains

Wildcrafted Herbalism

Creative Cooking with Wild Mushrooms

Culinary Techniques

Creative Plating For A Visual Feast

Creating Community Through Food & Foraging

Wild Food, Your Health, & The Future of Food

Field Trips
  • We will explore the local mountains and forests (the spring program visits the chaparral, desert and coast)
  • One in-person workshop, Newbury Park, California
  • Wild Food Dinner & Herbal Happy Hour Grand Finale Celebration

Please submit an application to ensure that this program is a good fit for you. Class sizes are small to help everyone get the one-on-one instructional experience for optimal learning. To submit an application, please go to the Application page.

Class size strictly limited to 20 students. Attendance and participation to live Zoom classes is highly encouraged.

Class Fees & Registration:

$1300 before July 15, 2022
$1600 after July 15, 2022

$799 virtual only (online content only, does not include field trips)

Register for both SPRING & FALL to save! $2650

*** Continuing students receive 12% discount off early registration price if registered before July 15.

Once your application is received, you will receive payment information. All payments must be made via Venmo, Zelle or check unless arranged otherwise. No refunds after 7 days prior to first class start date. Payment plans are available by prior arrangement but must be paid in full by course start date.

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