An important food for indigenous Californians for millennia, for ancient Greek workers, and for contemporary Korean cuisine, acorns contain large amounts of protein, carbohydrates, and fats. This workshop will demonstrate ways to shell the nuts, leach out their tannins, grind them into flour, and make delicious food. Participants will leave with recipes and happy tummies!
Space is limited. Contact the Box Office to RSVP at 408-961-5858 10am-4pm Monday-Friday
For all ages & families.
This workshop is presented as part of Owen Driggs' project for Art on the Grounds 2013, Mapping Biointimacy. Using digital mapping and GPS technologies alongside such more traditional interpretive strategies as signage, tours, and workshops, Mapping Biointimacy supports experiences of the natural world as a network of intimate relationships.