Join us for an immersive Wild Onion Gathering and Cooking Class that blends Cherokee ecological knowledge, sustainable harvesting practices, and traditional foodways. Participants will learn how to properly identify wild onions, gather them responsibly, and explore their cultural and contemporary uses. The experience will include a live cooking demonstration featuring wild onions and eggs.
Expert instruction will be provided by Feather Smith, ethnobiology manager for the Cherokee Nation, with a cooking demonstration by Chef Taelor Barton. All materials needed for this experience are provided.
Classes fill up quickly and will be capped at 10 people, so be sure to reserve your spot today!
No reservations will be taken after 4:00 PM (CDT) the day before the class.
Cancellations must be given no later than 24 hours before the class.
Class to be held at the Saline Courthouse Museum at 55870 S. 490 Road in Rose, OK from 10AM - 12PM.
While the cooking demonstration of wild onions and eggs can be eaten (allergen warning), you are encouraged to bring your own snacks/lunch.
Participant age restricted to 18+.
About the instructor: Feather Smith is the ethnobiology manager for the Cherokee Nation. She oversees the Seed Bank program, which was founded to preserve the genetic integrity of heirloom plants and support the continuation of traditional ecological knowledge.
About the chef: Chef Taelor Barton is a Cherokee Nation citizen and culinary professional whose work focuses on indigenous foodways and culturally grounded cooking. Her approach highlights traditional ingredients, seasonal harvesting, and the continued relevance of Native cuisine in contemporary settings.
Please Note: A confirmation letter, indicating the number of reserved spots, will be emailed to the email given on the order. Letters may be presented on phones or in physical form. If reserving a spot as a gift, please leave a note during the checkout process indicating who the recipient will be and their email address so the email can be sent to them.