Gluten-free foods are all the rage, but long before the trend caught on our ancestors were using "weeds," seeds, roots and nuts to make nutritious and delicious breads and pancakes on the fire. In this workshop, we’ll discuss the nutritional and medicinal properties of some of the plants and seeds we can find in our bioregion, such as plantain, nettle, curly dock, and even dried greens. We’ll also talk about how to process and use those plants to make flour that can be turned into your favorite gluten-free (or reduced gluten) snacks. We will bake a loaf of crusty bread from start to finish, and towards the end of our time together, we'll share some snacks. To reserve your space, pay online here (cost $20).