This workshop is part of the Wild Edible Food and Medicine Series. Nuts are one of our region’s most abundant foods. Learn ways to prepare and process black walnuts, butternuts, acorns, and hickory nuts. Part of the workshop will focus on Black walnuts and walnut and hickory processing. The other half will focus on acorns, ways to take them to an edible state with easier leeching processes. There will be a fire after lunch time and chances to warm yourself along with some stories about foraging and We’ll be using some of the nuts and acorns we have processed to make a few special dishes or treats! You will likely be able to take home a handful of processed walnuts in their shell for cracking on your own to use in pesto, salad, baking, candy or however you like to eat other nuts! Come prepared to get dirty and take a crack at foraging! See list of things below for what to bring. The walnut is a beautiful tree that has unfortunately been overlooked and even despised by some for the ‘mess’ its husks make on people’s lawns, local parks, and roadways, or the effort it takes to process this protein rich food source. Acorns are also seen as a nuisance and take a bit of know-how to process, and are also widespread in our region. Learn about these abundant foods, as a community while sharing stories, foraging tips, and processing tricks.