Processing Acorns into Superfood / November 3rd, 2024
"If truth be told, the real staff of life for mankind as a whole has probably been neither wheat nor rice, but instead the wild acorns from the oak trees that grow in America, Europe, Asia and Africa."
- "The Wordsworth Guide to Edible Plants & Animals" by A.D. Livingston & Helen Livingston
The acorn is food for such a vast expanse of species, humans certainly being one of them. This workshop will discuss some of the history of the acorn as a food source, nutritional value of the acorn, techniques employed by indigenous peoples to process acorns into food, traditional acorn dishes and how to prepare them at home using your own hands and modern kitchen equipment. All attending will be served freshly baked acorn maple muffins with hot coffee. This class is limited to 25 individuals. * For people who purchase the workshop admission and a copy of my "Foraging Kentucky" book, note that the books will be handed out in-person at the beginning of the workshop event.
Date & Time: Sunday November 3rd, 2024 @ 12:00pm-2:00pm
Rainbow Blossom Wellness Center (demo kitchen)
3608 Springhurst Boulevard
Louisville, KY 40241
Cancellation policy: If you choose to cancel your spot(s), do so at least 30 days before the scheduled date of the workshop. Your purchase will be eligible for a 50% refund if canceled at least thirty days prior to the workshop event date. If canceled sooner than 30 days from the date of the workshop, there’s no refunds.