Gathering & Processing Acorns:
Our Ancestral Food
with herbalist & forager, John Slattery
Earth Roots Field School
Big Oak Preserve
September 14, 2019
Discounted Registration of $75 EXTENDED THROUGH LABOR DAY!!!
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If you’re from the northern hemisphere, your ancient ancestors relied upon acorns as a major part of their diet for hundreds, if not thousands, of years.
Acorns are an abundant food source in the urban centers of southern California as well as the wild hills and canyons. A nutritious and delicious food source, they can be integrated into a modern diet.
In this class, forager John Slattery will share an overview of the history of acorn consumption, nutrition of acorns, and a detailed approach to gathering and processing acorns for consumption.
Imagine yourself in an ancient oak grove, exploring the majesty of these stout trees and the comfort simply their presence provides. The oak tree has had tremendous influence on our lives, throughout history, throughout the northern hemisphere, not just as food but as many utilitarian items and spiritual guidance and inspiration.
Native peoples of California once utilized acorns as their primary food source as was done elsewhere across the northern hemisphere from New York to Tokyo to Lebanon to Los Angeles.
The complex coastal climate combined various resources but the ancient oaks produced food consistently while providing a prime habitat for other wildlife also useful for food, medicine, materials, and maintaining harmony within this complex ecosystem.
The virtues, history, and ethnobotany of oaks and acorns is vast and diverse. Walking through the portal, the doorway (from old Irish, “duir”, “oak”), of the ancient wisdom keepers, we'll begin our workshop with a discussion of the ancient significance of oak trees highlighting why oaks were so important and highly revered by our ancestors of the northern hemisphere and why we may have so greatly diverged from this once staple food source.
We’ll fully process acorns to prepare them for cooking, and enjoy a delicious acorn and foraged food meal to wrap up the day. All participants will get hands-on experience with processing acorns, and everyone will leave with the knowledge and experience to properly process all acorns for food.
There is no equipment or prior experience necessary to participate in this class. Just bring an open mind and willingness to learn. Each participant will receive handouts detailing the acorn processing procedures we'll cover in class.
Feel free to bring dried acorns to class for processing, if you have them.
Discounted Registration until Sunday, September 1, 12p MST
John J Slattery LLC