About the class:
The urban landscape of the Phoenix metropolitan area possesses 1,000s of southern live oak trees, each of which produce abundant acorns every winter. Yet, many don’t know these acorns are edible. Not only are they edible, humans have eaten more acorns than any other food on the planet!
Interested in acorns but feeling intimidated about what to do with acorns, or how to make them edible? In this information-packed, hands-on workshop, herbalist, forager, and author, John Slattery, will take the participants through all the steps for processing acorns for food, and provide recipes for preparing your fresh acorn meal. John has been working with these particular acorns for the past decade and has integrated them into his regular diet. They are highly nutritious, locally abundant, and delicious!
About the instructor:
John Slattery is a bioregional herbalist and forager helping people develop relationship with wild plants. Seeking out local traditional knowledge and fostering relationships with traditional healers John works towards keeping traditional knowledge alive while imbuing it with new perspective gleaned through deep relationship with plants. He maintains his Vitalist clinical practice in Tucson, AZ and offers plant walks, foraging expeditions, field trips into Sonora, Mexico. John has taught multiple classes on about acorn harvesting and processing. You can watch a video with John discussing acorns here.
Class Fee - $50
*Early Registration (before Jan. 15) and Trees Matter Members - $40
The class will be conducted at The McKinley Club in downtown Phoenix. Click here for a Google map to access an address and driving directions.
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