In this class we'll experience creating edible flour from sun-dried acorns. Urban-foraged southern live oak acorns (Quercus virginiana) will be fully processed into a leached flour through hands-on instruction. All the basic principles of acorn processing will be discussed and covered in this workshop. Not all acorns are alike, but all acorns can be eaten - most need to be processed first.

We'll finish the class by making an acorn treat (perhaps some acorn bread, biscuits, burgers, or cookies) on the fire. Bring your favorite foraged items to share in the feast!

Materials fee: $5 

Read about The Age of Acorns