FORAGING WALKABOUT: WILD FOOD & USEFUL PLANTS, with Focus on FIRE and WEAVING plants
2026-05-30 10:00 - 14:00 (America/Los_Angeles)
FORAGING USEFUL WILD PLANTS — for FOOD, FIRE, WEAVING, MEDICINAL, and UTILITARIAN —
May 30, 10 a.m.
We will explore a watershed area, seeing native and introduced plants.
Our focus today will be to learn about those plants that are used for food, making fire, and weaving. You will learn about various edible plants, and medicinal plants. And while we might collect some greens used to make soup, we want you to see the plants that will be used to make primitive fire. And if you’re interested in basketry, you will see the traditional plants used for cordage and weaving.
Actual networking!

On our walk, you will learn how to identify these plants, and learn how to properly harvest.
Join us for an insightful walk into a wild area, and learn about useful plants.
Back at the tables, we will show how to make the parts of a fire kit, and you will get a chance to try it yourself. And we will also demonstrate simple basketry techniques as well.

Dress comfortably and bring water. Bring a bowl for eating. The trail will be more or less flat.
Location sent after registration.
$65 [seniors/students $45).

LUNCHTIME EXPLORATORY NATURE WALK
2026-06-04 12:00 - 14:00 (America/Los_Angeles)
Thursday, June 4, noon
EXPLORATORY NATURE WALK
We’ll explore the perimeter of this section of the Arroyo Seco and find some of the in-season wild edibles, and medicinal plants, and we’ll view the overall basin.
Along this footpath, we will find foods, medicines, and several plants used for weaving and basketry. We’ll learn about the woods that were used for shelter, and fire, and discuss how some of the rocks were used in the past. We’ll also see many of the “invasive” non-native edibles.
Carry a water bottle.
RSVP for exact directions to location.

WILD FOODS: TRADITIONAL ACORN PROCESSING WORKSHOP --
2026-06-06 10:00 - 14:00 (America/Los_Angeles)
PROCESSING WILD ACORNS — FROM RAW ACORN TO DELICIOUS PANCAKES!

Saturday, June 6, 10 a.m.
$65 ($45 for students and seniors)
TRADITIONAL ACORN PROCESSING

This Session is a complete lesson on the historical value of the ACORN in west coast native societies, along with some nutritional information. You will then go through the entire process of turning the raw acorn into a delicious food. You’ll shell, grind, leach, test, leach some more, and blend with a few other ingredients to make acorn food products.
If you didn’t already know this, ACORNS are a Super-Food, not simply squirrel food. They contain all the amino acids! Native Americans of the Americas understood this and regularly processed and consumed acorn products. In fact, acorns have been used for food by many cultures the world over. They are still commonly used in Korean dishes. In the U.S., the use of the acorn is experiencing a revival.
We will also prepare a few other wild food dishes, depending on what is in season.
There will be minimal walking today, but still bring your field notebook.
This can apply to an Ethno-botany certificate.
Location sent upon registration.
Pricing: $65 per class. (Seniors/ students $45)

Francisco offers freshly-made acorn pancakes

Books by Nyerges available at Classes

NO PUBLIC CLASS TODAY
2026-06-11 12:00 - 14:00 (America/Los_Angeles)

BASIC NATURAL NAVIGATION, AND ORIENTATION
2026-06-13 10:00 - 14:00 UTC
NATURAL NAVIGATION AND ORIENTATION
Saturday, June 13, 10 a.m.

What are some of the tried-and-proven methods for navigation that people have used for centuries?
We’ll begin with observations of the terrain — shadows, looking at trees, moisture, feeling rocks, insect signs, etc.
We’ll learn how to use the stars, the sun, the moon, for navigation, including how to read the natural terrain. These are skills that our grandparents took for granted, but as we rely more and more on technologies, we have forgotten these very basic skills.
Yes, you’ll also learn the basics of how to read a map, how to use a compass, how to align the map with a compass, and ways to navigate the terrain with these tools.
We’ll do exercises to test your new skills. Bring a notebook.

Location sent with registration
$65 (Students and seniors, $45)
This class can be applied towards Bushcraft Certificate

SEASONAL FORAGING -- WILD FOOD AND USEFUL PLANTS BY THE SEASON
2026-06-20 10:00 - 13:30 UTC
SEASONAL FORAGING — SUMMER
Saturday, June 20, 10 a.m.

This series of field trips occurs one per season, so you can learn to see nature through the seasons, from a forager’s perspective.
The essence of this class is to develop seasonal knowledge and observational skills: How to look, where to look, what to look for. Plus, we will also focus on responsible and sustainable gathering methods, including collection of seeds and cuttings so you can grow plants in your own backyard.
You’ll learn how to identify and collect foods, medicines, soaps, fire-materials, and other useful parts of plants. You’ll learn to think like foragers of the past, who had to have an intimate knowledge of the seasons, and foresight for the future. (For example, sometimes you do NO foraging in an area if the plant or seed is not abundant.)

Join us each quarter for an insightful walk into a wild area, with a focus on interpreting what’s available that season. Each session will include demonstrations, hands-on practice, and sampling of the seasonal foods, such as salad, soup, biscuit, or tea. Each session includes a list of what is normally available in that season.
SUMMER
In this period, there usually has not been rain for awhile, so the environment is a bit drier. Most of the early spring vegetation is mature. However, there are some greens that develop a bit later and are typically found in summer, such as purslane, and lamb’s quarter. This is also the time for many of the fruits to be collected, such as wild cherries, manzanitas, and the ceonothus berries which are used for soap. The acorns are starting to mature. You’ll learn what’s in season in this traditional “harvest” time, and how to collect sustainably, and responsibly.

Sarah Shin collects some ripe coffeeberries

Location sent out with registration.

Applies to our Ethnobotany certificate

LUNCHTIME TRAPS,TRIGGERS, PRIMITIVE WEAPONRY WORKSHOP
2026-06-25 12:00 - 14:00 (America/Los_Angeles)
Learn to make traps, triggers, snares, deadfalls — learn by doing!
Thursday, June 25, noon
Note: We do not go out and try to kill or trap animals when we do this class.
We recognize that hunting and fishing are long-established methods of putting food on the table, especially during times of hardship and emergency. Though I have never really been what you’d call a “hunter,” I always wanted to know how to capture and clean animals for food, if I had to. I learned originally how to clean animals by using roadkill, and fish that I caught. Later, I learned how to make and use primitive traps from various sources, such as Paul Campbell and Larry Dean Olsen. So if you’re like me, and just want to know how to make these devices “just in case,” please come to the class.
We’ll meet in the Arroyo Seco to learn which woods are best for traps and triggers. Then’ we’ll work on carving a deadfall trigger, a trigger for a quail trap, and more.

You’re learn by doing. Bring your knife! (We have extras if you don’t have one)

We’ll see edible and medicinal plants. Bring your canteen.

ETHNOBOTANY SERIES: WILD and USEFUL PLANTS, Session One
2026-06-27 10:00 - 14:00 (America/Los_Angeles)
Ethno-botany 101. Learn about how to study wild plants, how to identify families, how to keep records. This is your introduction to the art of Foraging, and Medicinal Plants.
Saturday, June 27, 10 a.m.

Saturday, June 27, 10 a.m. ETHNO-BOTANY
WILD FOOD & USEFUL PLANTS ( part of our certificate and certification program.)
This Session begins with a plant walkabout, getting to know some of the common local plants.
We’ll then cover some basic botany, so you have a sense of context of the types of plant groups, as well as their relationships in Families.
You will be instructed in the use of the plant press for your record-keeping, and how to make field records for your own use.
You can take just this session by itself, or sign up for all four. [IF you pay in advance for Four of the Ethno-botany classes, you can pay for 3 and attend 4!]

We will also try a wild food salad as part of this class.

Bring notebook. Pricing: $65 per class. ($45 senior/student)
Location sent upon registration. Books and products will be available for sale.

TRADITIONAL ARROW MAKING
2026-07-04 10:00 - 14:00 (America/Los_Angeles)
Dude on right, discusses a new traditional arrow made by Paul Campbell.
Saturday, July 4, 10 a.m., TRADITIONAL ARROW MAKING
$65 ($45 for seniors and students)

BUSHCRAFT SKILLS
This is one of the fundamental bushcraft skills that all hunter-gatherers needed to know. You might make a new bow every year, but you had to make arrows all the time.
In this class, you will learn the basic parts of the arrow, and how an arrow can be very simple, or more complex.
You will learn at least two common methods that arrows were made in the past. You will learn each step of making the traditional arrow, and then each student will make one. You will learn all the steps along the way, from selection of wood, shaft straightening, to adding the nocks, points, and feathers.
Bring your knife, and fine files if you have them. Otherwise, tools will be provided.
What’s more important? The bow, or the arrow? Obviously, the arrow, since it is the projectile that flies through the air. It must be straight, and properly aligned.
Nearly every society of the past used archery for hunting, and that meant LOTS of arrows. You’ll learn that there are several ways to make an arrow that will shoot straight, and you will make at least two.
Again, bring whatever tools you might have.
Cost is $65, with a senior and student rate of $45.
Be sure to RSVP. LOCATION 2. Hahamongna Watershed Park, on Pasadena’s west side, bordering with La Canada. Enter the park from Oak Grove and Foothill, and drive into the park, staying on the upper road (do NOT make that left turn and drive downhill), until you see the outdoor bathroom. Park there.

Copies of books by Nyerges and Paul Campbell will be available.

LUNCHTIME FORAGING WALK - Learn Plant ID, Learn edible plants
2026-07-09 12:00 - 14:00 (America/Los_Angeles)
Thursday, July 9, Noon, LUNCHTIME PLANT ID WALK
Ever wondered what sort of useful plants grow right in the city, including medicinal plants? We’ll explore a unique one-acre wildlife sanctuary in the Highland Park area where we will see native plants, cultivated plants and many of the plants so typical of the urban areas.
You will be able to collect samples. There is also a greenhouse on -site where you can purchase potted plants to take home to your garden.
We will learn about the food uses, medicines, fibres, and more. Our discussion will revolve around ethical foraging, and you will be able to collect greens to take home, and cuttings in some cases. There is also a nursery on the site where you can purchase various potted plants to take home.
We’ll also make a simple salad so you can taste some of the in-season foods! An excellent opportunity to see and taste some of the plants that everyone living in this area will encounter most of the time.

We will also review the Botanical Families that are entirely safe. A good time to review.
Bring a bowl!
A great survival skills for the ages.

Location is 5835 Burwood Ave., off Figueroa in Highland Park. Park on the street and we’ll walk up the dirt road into the one acre sanctuary.
Bring a bowl, and water. Be sure to RSVP.
Learn how to eat the older nopales

WILD FOOD COOKING and SURVIVAL discussion
2026-07-11 10:00 - 14:00 (America/Los_Angeles)
Saturday, July 11, 10 a.m.
WILD FOOD COOKING and discussion.

On our walk, we will learn to recognize wild foods of the area, and we will collect samples for our meal. Previously collected foods will be brought also for you to prepare into our meal.

Besides our short walk, you will then make a fire, and prepare a salad, soup, a mixed dish, pancakes, and a few other dishes, depending on what we find. Then we can sit around the table and talk, ask questions, consider the future. We’d love to have you join at this end-time of the year.

Bring your bowl! And bring water for the walk.
Location sent out to registrants.
$65 ($45 for students and seniors)

TRADITIONAL GOURD WORKSHOP
2026-07-18 10:00 - 13:30 (America/Los_Angeles)
GOURD WORKSHOP — Learn to make a bowl, cup, or spoon!
July 18, 10 a.m.

[NOTE: Besides each of you working on a gourd, we will also share some lessons in making triggers for traps, such as with the quail trap, and you will get to try some wild food at this class]

You will learn how to clean and process a traditional gourd grown for utilitarian purposes. These are the hard shelled gourds that probably originated in Africa, and were common all across the American Southwest.
Your job will be to clean, and learn how to cut and then clean the gourd. The seeds you can take home to grow.
There are artists who make some equisite items from these gourds, and you might be one of them. However, we will focus on the fundamentals, and just a few hints about the artistic embellishments.
If time, we will have a short plant walk and possibly prepare something you can eat in your gourd.
We will supply all the tools needed, but if you have your own knife, hack saw, files, etc., please bring them.
Bring water to drink and a snack if required.

In addition to the comradie that comes with such activities, you will be able to obtain books, knives, and other survival gear for sale.
$65 ($45 for students/seniors)

TRADITIONAL BOW MAKING WORKSHOP -- an ancient and universal skills
2026-09-05 10:00 - 15:00 (America/Los_Angeles)
BOW-MAKING WORKSHOP
A time to meet like-minded folks, and to discuss the important issues……..

September 5, 10 a.m.
In our class time, we will cover all the basics of making your own archery bow. You’ll learn how to select a piece of wood for making a bow.
You’ll learn the basics of creating a long bow (aka self bow). You will learn how to determine the belly from the back, how to slowly reduce, how to tiller, make nocks, etc.

Your goal will be to learn all the steps involved in making a functional bow. If you rush because you simply want to take a bow home, you might be disappointed. We will supply the staves for you to use, and we have extra tools.

If you have tools, such as sharp axe, draw knife, files, rasps, etc., bring them. We do bring tools if you don’t have any.

Location given upon registration. This class requires a bit more prep, and so please RSVP. Limited to 14 participants.
$75. ($55 for seniors/ students).

WILD FOOD OUTING, with cooking
2026-10-10 22:00 (America/Los_Angeles)
Saturday, October 10, 10 a.m.
WILD FOOD OUTING
Toyon berries

Folks, this will be an excellent way to see what’s in season and to try some of the wild edibles. We will go on a short walk to explore an area and learn about the wild plants, and their edible and medicinal uses.
We will study the diverse flora and we’ll have an opportunity to make a fire and do some light cooking.

Students examining fresh chicken-of-the-woods
Come and enjoy your time outdoors learning about plant and how they can be used for teas, salads, soups, and medicines. Also you’ll learn about those plants used for fire in a traditional manner.

Hahamongna Watershed Park; exact meeting spot given upon registration.

Bring water, a bowl, and knife. Bring your snacks if necessary.

TRADITIONAL CONTAINER WORKSHOP: MAKE A BURN-BOWL
2026-10-17 10:00 - 14:00 (America/Los_Angeles)
Saturday, October 17, 10 a.m.
CONTAINER WORKSHOP: LEARN TO MAKE AN EXPEDIENT BURN BOWL
Julia Han shows a burn bowl made by Christopher from a burl

As part of our Container series, we have taught how to make clay bowls (from local clays), how to make baskets, how to process gourds, how to make yucca and agave quivers, how to make soap stone bowls (yes, a slow process!), and this time, how to make a burn-bowl. A burn bowl is a piece of a log that we slowly burn out with coals, and then scrape it out to create a useful bowl. You will learn by doing.
We begin with a dry log, and cut select pieces. Then we split them, and you will slowly burn them out to create a functional bowl. In fact, there are many items that can be made by this process.
We will create coals in our fire, which you will then carefully put onto your wood. You let it burn a bit, and then you scrape. You create a little hole, and then you add another coal, and repeat, and repeat. Bring a spoon for scraping. Bring eye protection too.
Sometimes this goes quickly, and sometimes not, so bring your water and a snack.
Probably Hahamongna, but we will send location to registrants.
Limited participation.
$65 ($45 seniors/students)

THANKSGIVING SEASON -- WILD FOOD COOKING WORKSHOP -- INCLUDING ACORN PROCESSING
2026-11-21 10:00 - 14:00 (America/Los_Angeles)
Saturday, November 21, 10 a.m.
WILD FOOD COOKING WORKSHOP
Join us as we do a short walk to forage wild foods that are in season, and learn how to recognize what is available now.
We’ll then gather and prepare the various wild foods, along with some that we have brought, including ACORNS. You will work together to create a salad, a soup, an egg dish, acorn pancakes, tea, and some sort of desert items. We’ll have mushrooms if we find any.
Learn how to eat the older nopales
It’s worth noting that when the first peoples of Hahamongna lived here, they relied on the plant and animal life for their sustenance. You will just be getting a small taste of what that would have been like. And it is worth noting that the majority of the wild foods that are available today are mostly European invasive plants, plants that the first peoples would not have had.

Bring your notebook and camera, and bring your water and bowl. This is not a spectator sport, so be prepared to process greens, make the fire, and cook.
$65 ($45 for seniors and students)

WINTER GET-TOGETHER, 10 a.m. FREE
2026-12-12 10:00 - 13:30 (America/Los_Angeles)
DECEMBER 12, 10 A.M.
WINTER GET-TOGETHER/ TRADE-BLANKET, FOR FRIENDS AND FAMILY OF SCHOOL OF SELF-RELIANCE.
NO FEE, NO NEED FOR A “TICKET” — JUST SHOW UP! (DIRECTIONS below)
Our annual gathering for Friends and Family of the School of Self-Reliance.

We will have a “trade blanket” where several people will be having books, gear, knives, etc. for trade or sale.
We will also discuss what makes a good “survival kit” — so bring your kit if you want it “analyzed.”

We will also have most of Christopher’s books available, as well as GIFT CERTIFICATES.
BRING A FOLDING CHAIR!

We’ll meet and share some survival stories, including what should always be in your “survival pack” in order to be prepared for the unexpected.

Do you want to bring products for sale or trade? Please let Christopher know.

It’s a good time to get to know each other better, and learn more skills in a relaxed setting. Location 2, Hahamongna Watershed Park. DIRECTIONS: The park is located on Pasadena’s west side, bordering La Canada. Check your Google Maps to find it, and you’ll likely be exiting the 210 freeway. The park entrance is Foothill and Oak Grove Drive. Enter the park, drive in, stay on the upper road until you see the outdoor bathroom, and park. We’ll be by the tables there.
There is no fee, but let us know you’re coming!

FORAGING BY THE SEASON: WINTER
2026-12-19 10:00 - 14:00 (America/Los_Angeles)
Saturday, December 19, 10 a.m.
FORAGING BY THE SEASON: WINTER

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WINTER FORAGING in the West: What are the seasonal greens, nuts, seeds, berries, roots, etc. that are available now?
This series of Seasonal Foraging occurs once per season, where you can learn to see nature through the seasons, from a forager’s perspective. The essence of this class is to develop seasonal knowledge and observational skills: How to look, where to look, what to look for. Plus, we will also focus on responsible and sustainable gathering methods, including collection of seeds and cuttings so you can grow plants in your own backyard. See web site for details.
The essence of this class is to develop seasonal knowledge and observational skills: How to look, where to look, what to look for. Plus, we will also focus on responsible and sustainable gathering methods, including collection of seeds and cuttings so you can grow plants in your own backyard.

You’ll learn how to identify and collect foods, medicines, soaps, fire-materials, and other useful parts of plants. You’ll learn to think like foragers of the past, who had to have an intimate knowledge of the seasons, and foresight for the future. (For example, sometimes you do NO foraging in an area if the plant or seed is not abundant.)
Join us each quarter for an insightful walk into a wild area, with a focus on interpreting what’s available that season. Each session will include demonstrations, hands-on practice, and sampling of the seasonal foods, such as salad, soup, biscuit, or tea. Each session includes a list of what is normally available in that season.

WINTER
This is the time when we begin to get our rains, and we can begin to see the hillsides and valleys greening-up. Learn to identify young seedlings and sprouts, and which are already edible. Learn to identify those locations where you can come back to later. Some fruits that occur in early spring, and we’ll discover those. This would also be the time to collect cuttings for sprouting, so you can grow these plants at your own home. Mushrooms are beginning now.
LOCATION: We will explore a foothill canyon in the Angeles National Forest. Details sent upon registration.
