This course 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, and guides for home participation.
In terms of assignments, there are two main projects and two minor assignments. There is a short midterm project, wherein each student has to make and document a fermented recipe. Likewise, there is a final wherein each student must make a recipe with a foraged ingredient from around the Bay Area. The minor assignments include a 1-page paper on a fermented food of each student's choice.