TRADITIONAL ACORN PROCESSING WORKSHOP

To attend and for exact location, register HERE

Saturday, November 15, 10 a.m.
$65 ($45 for students and seniors)
TRADITIONAL ACORN PROCESSING

This Session is a complete lesson on the historical value of the ACORN in west coast native societies, along with some nutritional information. You will then go through the entire process of turning the raw acorn into a delicious food. You’ll shell, grind, leach, test, leach some more, and blend with a few other ingredients to make acorn food products.
If you didn’t already know this, ACORNS are a Super-Food, not simply squirrel food. They contain all the amino acids! Native Americans of the Americas understood this and regularly processed and consumed acorn products. In fact, acorns have been used for food by many cultures the world over. They are still commonly used in Korean dishes. In the U.S., the use of the acorn is experiencing a revival.
We will also prepare a few other wild food dishes, depending on what is in season.
There will be minimal walking today, but still bring your field notebook.
This can apply to an Ethno-botany certificate.
Location sent upon registration.
Pricing: $65 per class. (Seniors/ students $45)