Saturday, February 26, 1:00-3:00pm
In-person at Railyard Apothecary
Acorns have a long history as an important food source for people around the world, making up as much as 50 percent of people's annual calorie intake in some regions. Yet few in our area make use of this nourishing food despite the abundance of both red and white oaks.
In this class we will learn how to process raw acorns into a delicious and nourishing flour. Eric Garza, a local forager, will offer participants a chance to practice shelling and grinding red oak acorns, and will explain the leaching process he uses to remove tannins to render the flour edible. He will also make acorn cakes for participants to taste.
Eric has been gathering and eating wild edible and medicinal plants for more than two decades. He holds a doctorate in natural resources, and teaches part-time at the University of Vermont and at St. Michael's College. He also teaches through Quillwood Academy, an independent institution of higher learning he founded in 2020.
Please note our covid policies for in-person classes, as of 10/4/21:
In-person at Railyard Apothecary
Acorns have a long history as an important food source for people around the world, making up as much as 50 percent of people's annual calorie intake in some regions. Yet few in our area make use of this nourishing food despite the abundance of both red and white oaks.
In this class we will learn how to process raw acorns into a delicious and nourishing flour. Eric Garza, a local forager, will offer participants a chance to practice shelling and grinding red oak acorns, and will explain the leaching process he uses to remove tannins to render the flour edible. He will also make acorn cakes for participants to taste.
Eric has been gathering and eating wild edible and medicinal plants for more than two decades. He holds a doctorate in natural resources, and teaches part-time at the University of Vermont and at St. Michael's College. He also teaches through Quillwood Academy, an independent institution of higher learning he founded in 2020.
Please note our covid policies for in-person classes, as of 10/4/21:
- Masks required
- 10-person limit
- Chairs will be placed 6 ft apart
- Increased ventilation will be in place
