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VERSION:2.0
PRODID:-//FeralSkills//Event//EN
CALSCALE:GREGORIAN
METHOD:PUBLISH
BEGIN:VEVENT
UID:event-6106@feralskills.com
DTSTAMP:20260919T191411Z
DTSTART:20261204T150000Z
DTEND:20261204T230000Z
SUMMARY:Processing Wild Foods and Homegrown Grains/Legumes
URL:https://feralskills.com/events/processing-wild-foods-and-homegrown-grai
 ns-legumes-2026-12-04
STATUS:CONFIRMED
DESCRIPTION:This class will be a deep dive into processing wild foods. Most
  commonly foraged and home garden foods are flavorful foods that are simpl
 y pulled off the plant or plucked out of the ground. These usually supplem
 ent our necessary calories and protein gained from other foods. On a home 
 scale\, we will efficiently process various starches\, large seeded fruits
 \, nuts\, seeds\, pseudograins\, grains\, and legumes. We will flail\, dan
 ce\, and winnow various seeds and grains\, press nuts for oil\, crack nuts
  by a variety of methods\, and make nut-based milks and nut butters. The i
 nstructors will provide foods harvested throughout the year\, including lo
 tus\, cattails\, yellow dock\, hickory nuts\, pecans\, acorns\, black waln
 uts\, lambsquarters seeds\, chokecherries\, aronia berries\, honey locust 
 beans\, and beach peas. Students will use foods processed in class to make
  a variety of dishes\, and they will have the opportunity to take samples 
 home. This course is open to students ages 16+. Youth ages 10-15 are welco
 me to register with an adult. A 25% tuition discount applies to the youth 
 registrant when registering with a full-paying adult\; call to register. P
 hysical Ability/Skills Needed This will be a pretty physical and hands-on 
 class. All students are welcome.
LOCATION:North House Folk School\, Grand Marais\, MN
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