A cordial, in this context, is a wild fermented drink involving plant materials, water, and other ingredients that follows a cascade from sugary drink, to soda, to champagne, to wine, and then often vinegar.
Course Description:
Explore local natural areas and learn about how to make wild fermented drinks from local plant materials including flowers, fruits, roots, and aromatic plants. Develop skills related to identifying, harvesting, processing and making into cordials, wild plants. Understand how the health of the land is intrinsically tied to the health of the people and how Iowa’s natural history plays an important role in preserving and rebuilding this connection.
This course (usually) requires outdoor time actively foraging (If desired, plant material can be procured before the event for a fee). A typical class period will begin with a short introduction to the land, a lesson in natural history, and a tutorial on the methods and science of cordial making. The course will then move outside for an interpretive hike during which plant material will be harvested. Upon the end of the hike participants will have started their own wild fermented drinks which they can take home.
Learning Objectives
- Demonstrate the ability to identify common plants used in cordial making
- Demonstrate an understanding of techniques for harvesting and processing wild plants for cordial making
- Demonstrate the ability to make cordials
- Be exposed to topics related to Iowa’s unique natural history and how it influences the distribution and diversity of organisms on the landscape.
- Be exposed to topics related to sense of place and the importance of acting locally.
- Demonstrate the ability to have fun
Nannyberries 
Nannyberry ferment 
Miltifloral rose cordials 
Autumn olive ferment 
The whole pantry
Details
Overview:
This course is a great introduction to foraging and allows participants to go home with a product (half gallon jar) they created themselves. This course can be completed anytime during the growing season and even into late fall and early winter. Fee includes all the materials necessary to make and go home with your own wild fermented drink.
Location:
Locations are variable. Private land is used most often, though special permission may be granted to forage from public land.
Duration:
Course will usually last 2-3 hours
Tuition:
20$/person. Minimum fee of 60$. An additional fee may be required for travel outside of Ames and will align with state standards. Inquire for a quote.
***Prices listed are a guideline for organizations and private persons looking to book an event. Many organizations have their own pricing structures, and these organizations are encouraged to follow their own business model. Tuition is available on a sliding scale for persons unable to afford this course. Please contact me for more information.