Wild Foods 2

The Wild Path: Fall Apprenticeship Course

Fall Wild Foods Apprenticeship is open for registration!

Welcome to The Wild Path:
Fall Wild Foods

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 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 Books, 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. 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 22 (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
  • In continuation with exploring our local bio-diverse regions from Wild Foods 1, we will explore the local mountains and forests
  • One in-person workshop, location TBD
  • All take place in Southern/Central California
  • Wild Food Potluck & Herbal Happy Hour Grand Finale Celebration

Please submit an application along with your payment to ensure that this program is a good fit for you. 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 strictly limited to 20 students. Attendance and participation to live Zoom classes is highly encouraged.

Class Fees & Registration:

$1600 before June 15, 2022
$1800 after June 15, 2022

$899 virtual only (online content only, does not include field trips)

Register for both SPRING & FALL to save! $2950

*** Continuing students receive 12% discount off early registration price if registered before July 1.

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.

%d bloggers like this: