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DTSTART;TZID=America/New_York:20261114T130000
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UID:10000630-1794661200-1794668400@smallfarms.cornell.edu
SUMMARY:Acorn Processing Workshop
DESCRIPTION:Join us to re-connect with acorns and learn how to process them into a nutritious local food source! \n\n\n\n\nAcorns have been utilized as a food resource by many different people and cultures for millennia. However\, many modern cultures have ‘forgotten’ that acorns are even edible! There are many reasons to focus on acorns as a modern food resource. For one\, acorns are rich in carbohydrates\, healthy fats\, fiber\, potassium\, and other nutrients. Another is that in the face of impending climate change and instability of food systems\, acorns provide an abundant supply of locally available foods. This workshop will provide some background about the nutritional value of acorns and the history of their usage by humans. We will also describe the processing steps necessary to make the acorns edible. Finally\, we will provide hands-on activities to teach participants the steps of acorn collection\, processing\, and flour production. The final acorn flour can be used in a variety of recipes from pancakes to noodles\, and more! \nIf you plan to process acorns this season\, we encourage you to collect them now\, label them by type\, and dry them thoroughly. \nThis event is co-sponsored by the Cornell Small Farms Program and Cornell Botanic Gardens. \nInstructor: Scott Medler\, a Professor of Physician Assistant Studies at St. Bonaventure University\, is an acorn enthusiast and avid forager who has been processing acorns into flour for over a decade. \nFee: $25 General Admission; Pre-registration required\, as space is limited
URL:https://smallfarms.cornell.edu/event/acorn-processing-workshop-2026-11-14/
LOCATION:Cornell Botanic Gardens Nevin Welcome Center\, 124 Comstock Knoll Drive\, Ithaca\, NY\, 14850\, United States
CATEGORIES:Agroforestry
ATTACH;FMTTYPE=image/webp:https://smallfarms.cornell.edu/wp-content/uploads/2026/10/image-bg-acorns.webp
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