The Wild and Fermented Foods DeCal will expose students to the wild and feral food world. We will explore wild yeasts and weeds, and crafts from sourdough bread fermentation to urban foraging, to offer students a unique, expansive perspective on the wonderful under-discovered foods in mother nature. The class format will be split among collaborative learning lectures, guest lectures (if applicable), and guides for home participation.

This course will be offered in-person and will be moved to Zoom if the situation changes or if it is no longer permitted by the university. Attendance will be mandatory, except for an excused reason (e.g. illness, exams, etc.). Each student may have one unexcused absence.

In terms of assignments, there is one short written assignment and two main projects. There is a short one-page written assignment on any ferment around the world. For the midterm project, each student will be asked to make an at-home fermented recipe of their choice and document their thoughts and recipe measurements. For the final project, students will be asked to incorporate foraged, wild foods into a dish and to document their thoughts and reasons for choosing those certain wild foods. (More details will be provided later!)

If you have any questions, please don’t hesitate to contact the DeCal facilitators: Katherine Phan (katherine.h.phan@berkeley.edu) and Stephen Song (eun.song@bekeley.edu).

Apply via Google forms at: https://tinyurl.com/WFF-S23 This DeCal is on Mondays from 6:30 - 8:00 pm and the first day of class will be Monday, February 6th. We will be reviewing the applications and sending out permission enrollment numbers around the week before the first day of class. NOTE: This was a competitive semester and we enjoyed reading all your applications! Everyone who applies after Monday, 01/30/23 will be on the waitlist!