2:00 - 3:00
Bay Area-based chef, John Farais, will teach us what it means to eat consciously, native and within the season.
John Farais is a lecturer, cooking instructor, native plant specialist, and food educator, and founder of Indigenous Edibles. Farais has been cooking with ingredients native to The Americas for over 10 years, specializing in the history, taste and promotion of California’s, and The Americas’ indigenous, edible plants. He makes his own Acorn flour and forages for Mesquite, Bay nuts, Elderberries, Madrone berries, Nettles and Manzanita berries along with many other native plants. Farais has cooked for Carlo Petrini, the creator of Slow Food International, Actor Peter Coyote, Congresswoman Lynn Woolsey, The California Indian Conference and Heyday Books. He has lectured for Slow Food, The Oakland Museum, San Francisco State University, College of Marin, UC Berkeley and California Native Garden Foundation.
Connect:
Health & Wellness
Build better wellness practices and learn ways to improve your health.
Food
Discover new flavors, build cooking skills and try something tasty. For food programs, please be aware of food allergies.
First Person: Indigenous and Native Peoples Interest
Connect to engaging discussions and performances related to Indigenous Peoples.
Join the Library's celebration honoring the voices of Indigenous and native peoples with programs and workshops, book recommendations and more.