Eating Acorns (December 2018)

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Eating Acorns (December 2018)

from 45.00

Taste and Explore the Ancestral Stories of the Oak Nut

This class offers a rich and flavorful overview of the ethnobotanical history of our relative the Oak Tree and the ancestral and contemporary uses of acorns as food. Part cooking class, part storytelling, we’ll use our senses to explore the Celtic cosmology, botanical characteristics, cultural worldview, spiritual teaching and culinary potential offered to us by the oaks.

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Date: Saturday, December 1st
Time: 10 am - 1 pm
Location: TBD

Tier A Pricing: $95 ($30/hr or above wage earners)
Tier B Pricing: $70 ($16-29/hr wage earners)
Tier C Pricing: $45 ($15/hr or below wage earners)
This price reflects a $5 material fee per student for yummy acorn-based food.

See our Pricing + Generosity Policy for more information on tiered pricing

PUGS is a community of lifelong learners. Register with a friend and get 33% off with the code YOUVEGOTAFRIEND

Do you also have a curiosity about the story of oaks and their precious nut, the acorn? I was just beginning to explore my natural pull to oaks when I read arborist William Bryan Logan’s novel, Oaks: The Frame of Civilization. I was amazed to learn that at the end of the last ice age, acorns would have been the one food sources with the nutritional characteristic to be the staple food source for communities all over the world. Due to this, oaks have a varied and rich ethnobotanical history that stretches for centuries in cultures all over the world.

Just like I did, you might also be asking, what can our urban, fast-paced culture today learn from these giant teachers with roots systems 3-10 times greater than the arch of their canopy? And how can we honor the gifts they drop each season by coming together to make food in our kitchens? Come learn from the wisdom and strength of oaks and how to bring its food into your home and community.

First, join me in the kitchen. In groups, we’ll prepare an Acorn Mushroom Soup and Blueberry Acorn Muffins. While our dishes bake and cool, we’ll walk through the basic steps to harvest and process acorns into grits or flour, including best practices for ethical wild harvesting and honoring Traditional Ecological Knowledge (TEK). We’ll close with gratitude, exploring flavors, and sharing a meal in community. As we feast, I’ll share some interesting facts and stories about oaks including their basic botany, cultural cosmology, culinary potential. Everyone will leave with a bag of uncracked nuts and a list of resources to support your potential desire to be an acorn-nut (like me).

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Leah Walsh is an embodiment coach, wellness consultant, chef, and wild food harvester who is has a deep affinity with acorns and oak trees. This May she graduated with a certificate in Ethnobotany, the incredible study of the relationship between people and plants. She studies with our non-human relatives as teachers of wisdom, cooperation, and deep belonging to land, self, and one another.