Acorn Processing Workshop

Acorns 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!

If you plan to process acorns this season, we encourage you to collect them now, label them by type, and dry them thoroughly.

This event is co-sponsored by the Cornell Small Farms Program and Cornell Botanic Gardens.

Fee: $25 General Admission; Pre-registration required, as space is limited.

Instructor: 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.

Location: Nevin Welcome Center, Ten Eyck Room

Please review our CANCELLATION POLICY.