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Foraged Holiday Cookies

Tis the season for cookies! In this class, instructor Joey Jaros will give a foraging twist to some holiday classics. We will cover all of the basics to foraging safely, and participants will receive a step by step guide for making their own acorn flour. We will then use this flour to create 3 unique cookies utilizing native plants gathered around Columbus: a dark chocolate and acorn florentine, a persimmon crinkle cookie, and a spicebush gingerbread. Participants will get to sample each cookie and will take home 3 prepared doughs to use in their own holiday baking.

If necessary, please check your spam folder for communications about this class. Please contact Nicole Tabit if you have food allergies, dietary restrictions or questions and concerns regarding ingredients.

 

Instructor: Joey Jaros Joey Jaros is a botanist and field ecologist who likes to get creative in the kitchen. After completing degrees at the University of Pittsburgh and Fordham University in New York, they are currently working on a PhD at Ohio State where they research how invasive species integrate into existing biotic communities, with a special focus on how soil microbes adapt to introduced plants. They have been an ardent baker since childhood, learning to make cookies and pies with their grandma, and have been sharing recipes with family and friends ever since. Joey has been on a journey to connect their commitment to sustainability with their passion for cooking and is excited to share their experiences in urban foraging with you!