WILD FOODS: TRADITIONAL ACORN PROCESSING WORKSHOP --
2026-09-12 10:00 - 14:00 (America/Los_Angeles)
PROCESSING WILD ACORNS — FROM RAW ACORN TO DELICIOUS PANCAKES! SEPTEMBER 12, 10 a.m.

Saturday, September 12, 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

SEASONAL FORAGING: Autumn session. Wild Food and Useful Plants by the Season
2026-09-19 10:00 - 14:00
Saturday, September 19, 10 a.m. WILD FOOD AND USEFUL PLANTS BY THE SEASON

This series of workshops, one per season, will show you 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.

wild radish seeds
Learn how to eat the older nopales

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. Each session includes a list of what is normally available in that season.

AUTUMN
In early autumn, it is usually dry, and plants are in a dormant phase. It’s typically hot, and dry. Streams will be dry, or running low. You’ll only find the hardiest of plants for eating, such as mustards. There still might be some manzanitas left to collect, and the acorns will just be starting to mature and to fall. Though it’s still early for toyon berries, you’ll be able to observe what sort of crop will be coming. You’ll be able to take note of what to look for in the next few months.
You never know what to expect, but you might find some greens as well, usually the hardiest greens, and the late-blooming greens. This is a good way to look at the environment at a lean time, with an eye to the future.
We’ll also share a few bushcrafting skills.

Location: San Gabriel Mountains. Meeting location to be sent upon registration.
Class fee:$65. (student/senior $45)
www.SchoolofSelf-Reliance.com

NOTE: We offer a program where you can work at our non-profit in Highland Park doing various tasks, and earn your way to classes. Contact us at christopher_nyerges@yahoo.com

FIBRE-CRAFT 101 (including introduction to basketry)
2026-09-26 10:00 - 14:00
Saturday, September 26, 10 a.m. FIBRE-CRAFT 101:
The Art of Turning Plant Fibres into Bags, Baskets, Nets, String, Sandals.
We’ve had some requests for a BASKETRY Workshop. This class will include Basketry basics, though this class will not be only basketry.
The art of working fibre is nearly a lost art. You’ll learn to recognize some of the common plants which yield a useful fibre, and learn how to work them into strings, and baskets, and nets, and sandals, and more. In the old days of the Southwest, the lives of the people were literally tied together with fibre: for shelter, for clothing (hats, belts, shoes), fishing nets, bags, weaponry, fire-making, brushes, looms for fabric.
In the past, most people had a more intimate connection to plant fibres. There are so many practical applications, though today someone makes everything we use. So it’s become a lost art.
You will learn how to process a few plant fibres and how to make them into a usable product!

Actual networking!

We will do a short walk (if time) and learn about some of the plants that are useful for weaving, and making cordage.
You will then learn by making some of the useful products.
Along the way, you’ll also see many of the other useful and edible plants of the area.
NOTE: PLEASE RSVP SINCE WE NEED TO PLAN TO BRING SUFFICIENT SUPPLIES!
$65 (Seniors and students $45)

WILD FOOD OUTING, with cooking
2026-10-10 22:00
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
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)

PRIMITIVE & MODERN TECHNOLOGY: FIRE WORKSHOP
2026-10-31 10:00 - 14:00
PRIMITIVE & MODERN TECHNOLOGY: FIRE WORKSHOP
WE’LL BE COOKING TOO!
October 31, 10 a.m.
Angelo’s favorite book on FIRE
We will take a walk and you will see the woods that are used to make the most basic methods of fire-production: The bow and drill, and the hand drill. You will also see flint and steel. You will learn by doing. You will work to make an ember, and you will learn which woods are best, and how to process your woods. A short walk included to see which plants are best for your fire-making kit. This is a timeless bushcraft skill.

We expect that each person will be able to collect and process most of your kit during this class. You will learn this fundamental bushcraft skill by doing! An excellent overall survival skill, since fire is at the very heart of survival: signalling, purifying water, cooking, etc.
BONUS: Once we make a fire, we’ll cook some wild foods at the grill for each of you to try.
Location 2, Hahamongna.
Exact location sent with registration

SURVIVAL SKILLS INTENSIVE -- An Field Overview of all the Skills you NEED
2026-11-14 10:00 - 15:00
November 14, 10 a.m.

SURVIVAL SKILLS INTENSIVE
November 14, 10 a.m.
$75 ($55 for seniors and students)

Here’s a chance to practice all of the basic skills that are considered the essential skills. We will do a little bit of everything, and try to keep hiking to a minimum.
Knowledge of plants and their many uses is a critical skill that relates to every other skill. You will learn how to identify key plants, and how to use them for food, medicine, fire-making, cordage, and more.
Fire-making is an essential survival skill, and you should always have a few ways to make fire. On this class, you will practice primitive fire-making, as well as cooking, and water purification.
Along the way, you will learn about emergency shelters, how to make cordage, and more.
A great day to get into the mountains with like-minded people.
Location details sent upon registration. Bring a bowl, knife, and water.

Books by Nyerges available at class.

THANKSGIVING SEASON -- WILD FOOD COOKING WORKSHOP -- INCLUDING ACORN PROCESSING
2026-11-21 10:00 - 14:00
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
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
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.
