Acorn Flour Making Workshop

Join Mark Morey as he teaches us how to harvest, prepare, and cook with white oak acorn flour, a nutritious food high in protein and carbohydrates that has been eaten by humans for thousands of years. You will learn about the science of oaks and acorns including the difference between red and white oak families, tannins, leaching, and storage, hear stories and see pictures from Mark's experiences, bake Acorn Bread and Acorn Cookies and have the chance to enjoy a yummy Acorn food treat. Please bring a palm sized rock for breaking acorns, a journal and pen, your questions, curiosity and active participation.

Mark Morey has been foraging and eating wild foods for 30 years. He is the founder of Vermont Wilderness School and is an international leader in the movement to reconnect humanity back to a respectful and connected relationship with the natural world. He lives in Putney VT with his daughter who has been gathering, processing and eating wild foods her whole life.