Join Jason Cunningham and Brian Burr for an afternoon of hands-on learning as you explore the rich traditions of wild food and fermentation.

In this immersive workshop, Jason, Expert Forager & Herbalist, will guide you through processing acorns into flour, sharing sustainable foraging practices and time-honored techniques for working with this nutrient-rich staple. Brian, an Indiana Master Naturalist and ancient grain connoisseur, will then teach you how to incorporate acorn flour into your sourdough ferments, blending herbal, wild, and ancient grains to create deeply nourishing bread.

Whether you’re new to foraging or an experienced fermenter, you’ll leave with practical skills, inspiration, and a deeper connection to the natural world, plus the satisfaction of transforming forest abundance into wholesome food.

✨ Space is limited. Reserve your spot and come learn, taste, and create with us!

Date: Sunday, November 16th
Time: 1:00–3:00 PM
Cost: $50 per person