The oak hickory forests and savannas of southern Michigan are full of good wild food, free to be gathered each fall. The acorn was once the staff of life to cultures worldwide and was important as wheat or rice is today. Hickory nuts were a staple in the diet of many indigenous people of North America. But most of us have not been taught how to gather, process, and use this food, so we leave huge quantities lying unused on the lawn and drive to the grocery store to buy our bread.

This class will be a hands-on workshop taking acorns and hickories off the ground and turning them into a nutritious, delicious meal.