Edible & Medicinal Oaks of California: SF Bay Area
Berkeley, CA, United States
Saturday, 16 December 2017, 10:00
EDIBLE & MEDICINAL OAKS OF CALIFORNIA: Harvesting, Processing, & Preparation Methods (San Francisco Bay Area)
Oaks have been, and continue to be, an important source of food and medicine for millennia across the globe. That said, here in California they are of particular importance due to both their sheer abundance and species diversity (approx. 22 species and 12 varieties are found in CA alone!). And although ALL oaks (Quercus spp. & relatives) have edible/medicinal virtues, some are much more preferred than others...for a variety of reasons. In this class we will explore in exhaustive detail 5 of the main species used for food & medicine in California: Black Oak (Quercus kelloggii), Valley Oak (Q. lobata), Coast Live Oak (Q. agrifolia), Oregon Oak (Q. garryana), and Tan Oak (Notholithocarpus densiflorus). Through a combination of interactive lecture and hands-on activities, we will delve into all aspects of the process, including: botany/I.D, ethical harvesting methods, acorn/bark processing, food/medicine preparation methods, historical & modern food/medicinal uses, ethnobotanical significance, as well as covering any utilitarian potential. Both hot and cold leaching methods will be taught/utilized during class and each participant will take home an oak derived medicine that s/he helped prepare. This full immersion lecture/slideshow/hands-on workshop is guaranteed to take your oak awareness and appreciation to a whole new level!