Make and Take: Foraged Walnuts & Fall Nuts

Enjoy the joy of foraged foods at Irvine.  We will take a short foraging hike to learn how to safely identify and harvest before exploring how to process efficiently for consumption.  Walnuts are an abundant and flavorful source of proteins but can also be used medicinally and to dye materials.  We will try black walnuts, hickories and other foraged nuts in some baked goods, ice cream and nut milk.

As you will know if you have ever picked up walnuts they stain so much so it can be turned into ink. Take home a dyed handkerchief as we explore different shades that walnut dyes can produce. Ideal for adults.

Instructor: Brittany Roger, Manager of School Programs and MICA-trained artist
Sunday, October 11th
2:00 – 4:30PM
Cost: $20/participant
Advance registration encouraged – event will be cancelled if minimum not met.- REGISTER HERE.