$100

Edible Plants of California The indigenous peoples of California knew more than a little about utilizing the abundance of food resources around them, both plant and animal. Some of this knowledge has been retained, and with a little effort there are many ways of utilizing native foods that will appeal to our modern palates. The first part of the day will consist of a lecture/slideshow highlighting many of the more common (and lesser known) wild edible plants of the region. Unique identification characteristics of the chosen plants will be highlighted in order to eliminate any confusion with less savory/toxic look-alikes. Plant family characteristics, harvesting/preparation methods, wildcrafting ethics, and basic nutritional profiles of the plants will be covered as well. The later half of class will be spent preparing and sampling a number of tasty wild foods. Wild edibles are nutrient dense and are found in surprising abundance around the cities of the bay area.

Calendar
3/27 Bay Area -specific location TBA
5/26 Bay Area- specific location TBA

Join us as we explore hunter gatherer skills used by humans all around the world. Being aware and comfortable with fundamental human skills such as making fire and string provides a deep appreciation for true sustainability.  Students will move a step closer to being able to provide for themselves, while also learning how humans have thrived and lived in harmony with nature for tens of thousands of years.

Friction Fire
Obtaining the knowledge of how to make fire by friction was a critical step in human evolution. It is also an essential part of ancient living and wilderness survival skills.  Create fire by friction with your own hands using supplied hand drill & bow drill firemaking kits.  You will have ample opportunity to practice making fire, and create your own fire kit.

String Making
The knowledge of how to make string is one of the most basic & important human skills. Learn how to extract & prepare the inner bark fiber of Dogbane and explore a variety of twisting and splicing methods used for making both string and rope. This is a crucial skill for creating tools, like fishing nets, shelters, snares, or field repair shoelaces. At advanced levels cordage can even be woven into sandals.

Net Making
You will learn to make a net and shuttle from your cordage that can be used for fishing or as a backpack. If you have enough time on your hands you can create a hammock.

$75

From the mist shrouded sea cliffs to the sun-baked arid expanse of its eastern most regions, the San Francisco Bay area provides us with a chance to view a large variety of botanical specimens all within a relatively small geographical range. Join us as we discover together the diverse array of medicinal plants found growing within these contrasting yet closely interconnected micro-climates. Historical and modern medicinal applications will be covered along with any edible and/or utilitarian potential. Tips on basic plant identification will be offered, with an emphasis on how to differentiate poisonous look- alike plants from their beneficial counterparts. Plant family characteristics will be discussed as well.

$325

"Using the Whole Animal" Pig Slaughtering and Processing Workshop with Tamara Wilder

March 3-4, 2012(Saturday & Sunday)9am - 6pm daily (with potluck dinner Saturday night & optional film Friday night)
Healdsburg, CA

Many people who eat meat feel that they are out of touch with the sources and processes behind the food that ends up on their plate. The knowledge required to efficiently and humanely transform an animal into food is an essential tool for self sufficiency, and the entire process can be easily and cleanly accomplished with just a few basic tools. Pigs are considered to be one of the most "edible" of animals, meaning that every part can become a delicious dish.Being omnivorous "garbage disposals" that consume garden, orchard and dairy surplus and transform it into delicious meat & fat, pigs have long provided a staple of food and fat for homesteading and landbased families all around the worldPork is particularly desirable as a meat because it is very good fresh, but is also exceptionally tasty when cured and smoked into bacon and ham. The fat that they produce provides an essential staple for baking and cooking when rendered into lard. As a group we will slaughter and process a domestic pig. Parts of this process will be demonstrated but the majority of this workshop is very hands-on, meaning that all participants will be "doing" most of the time.Processes include:- extracting the innards (heart, lungs, liver, spleen, blood, fat, etc...) and preparing them for a delicious potluck dinner, - processing the other miscellaneous parts (tongue, ears, head, skin for pork rinds, stomache for menudo, intestines for sausages, bones for bone broth, fat for lard), - breaking down the carcass into a variety of usable cuts,- salting & smoking bacon;- grinding meat & fat and stuffing them into intestine casingsCOST: $250 - $325 sliding scale (includes seminar, potluck-style Sat dinner, tools, materials, and portion of animal to take home)

$150

Love to backpack and love to eat? This cooking class for any outdoor foodies, or tough guys learning to cook. Course were created by a former Wolfgang Puck catering chef focused in health and wellness aspects. You will receive hands-on cooking experience on three course gourmet backpacking meals using the most efficient and effective equipment along with instruction to best ingredients to use, preparation and preservation. It is time to kiss goodbye to Ramen noodles. Nothing is better than ending your hard work with tasting one of the best gourmet backpacking meals at the end of the class.

$150

Class Overview 
Get outside, upgrade your outdoors skills, and grow your team of adventurous friends. We train you in everything from understanding outdoors apparrel for cold morning runs in the city, to planning and executing backpacking trips, to natural disaster preparedness. This class is for hikers, trail runners, backpackers, mountain bikers, urban adventurers, and the outdoor enthusiasts prepared for anything.

Whats Included
We supply all course materials. You bring snacks, water, warm clothing, and good shoes. (We will send a recommended packing list with your itinerary upon booking). We have very limited capacity for rides, but they can be arranged round trip from San Francisco to the trail heads for an addtional $20. We also help facilitate carpools for your trip date for those interested.

Itinerary
Classes start by meeting other adventurers, followed by a walk or hike on the trail to familiarize you with points of interest commonly found on most trails, like identifying poison oak, or signs of wildlife. We will take breaks on the trail to cover hands on equipment training, trip planning and logistics, and what to do when things go wrong.

Gear Review
You will work hands-on with everything from athletic clothing to satellite phones. We cover backpacking gear, GPS, water filtration, hiking packs, sleeping bags & pads, tents and other shelters, personal locator beacons, hydration packs and much more. We thuroughly test most equipment available on our expeditions. Even if you don't buy your own gear, knowing equipment and understanding how to use it will make you much more comfortable, and safe in the outdoors. After all, that is how we furless, slow, clawless humans survive the wild afterall- technology.

Planning and Survival
What can go wrong? Learn to plan and pack properly to 'always be prepared,' and the actions you can take to statistically improve your survival rate. This has less to do with MacGuyvering some Man vs Wild tricks, than it is planning, training, and understanding your best options.

Locations
Mt Tamalpais- North Bay: Trails are beautiful, but steep in some sections. Moderate exertion required.
Golden Gate Park- San Francisco: Trails are flat, scenic short and non-strenuous.
Los Altos Hills- South Bay: Trails are very scenic, short, and require little to moderate exertion.

2012 Calendar