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A new upcoming workshop (check the schedule) - fermented and aged vegan cheeses made with local wild edibles plants and nuts or store bought- Acorn, walnuts, pine nuts, cashews, etc....

Upcoming Classes

Register NOW to reserve a spot. Check the Schedule for more classes



Plants Walk - Local hills

Sunday March 18


Wild Food Tasting and Plants Walk (limited to 15 people)

Saturday March 24 SOLD OUT


Wild Cheeses Workshop + Plants Walk  SOLD OUT

(No Dairy - Vegan - Limited to 15 people)


Chaparral and Fire Walk - Edible, Aromatic and Medicinal plants.

Sunday April 1st


Wilder Fermentation Workshop + Plants Walk

Saturday April 7


Forest Walk - Edible and Medicinal plants

Sunday April 8


The Foraged Seder

Thursday April 5 - 8PM at the Skirball Cultural Center


And more...see schedule.







Latest News

January/February/March 2018 schedule is being updated! (check daily)


We have incredible new classes and workshops for 2018 including making plants/nuts-based hamburgers, fermented and aged vegan cheeses, vegetarian soft cheese spreads and pâtés, lots of exciting plants walks. wild beers, Food Tasting and much more!  Check the schedule.





The Foraged Seder

Thursday April 5 - 8PM at the Skirball Cultural Center


Pascal Baudar in Conversation with Rob Eshman


About the Program


Take a fresh look at the Jewish holiday of Passover with top LA forager, naturalist, and self-styled “culinary alchemist” Pascal Baudar (The New Wildcrafted Cuisine: Exploring the Exotic Gastronomy of Local Terroir) and Rob Eshman, writer of the blog Foodaism and former editor-in-chief of the Jewish Journal.


With the flavors and themes of Passover in mind, Baudar and Eshman will discuss the array of plants that grow wild on local hillsides, some having “migrated” from other countries and others native to California. Baudar will share samples of foraged greens to try, and Eshman will note which are especially relevant to Passover dishes.


**Note: A light tasting of Passover treats conceived by Baudar, Eshman, and Skirball Chef Sean Sheridan follows the program, but there will not be a meal served.


Cost: $25.00


You can sign up HERE