BEGIN:VCALENDAR
VERSION:2.0
PRODID:-//Wild Foods By Dyllan - ECPv6.15.18//NONSGML v1.0//EN
CALSCALE:GREGORIAN
METHOD:PUBLISH
X-WR-CALNAME:Wild Foods By Dyllan
X-ORIGINAL-URL:https://wildfoodsbydyllan.com
X-WR-CALDESC:Events for Wild Foods By Dyllan
REFRESH-INTERVAL;VALUE=DURATION:PT1H
X-Robots-Tag:noindex
X-PUBLISHED-TTL:PT1H
BEGIN:VTIMEZONE
TZID:America/New_York
BEGIN:DAYLIGHT
TZOFFSETFROM:-0500
TZOFFSETTO:-0400
TZNAME:EDT
DTSTART:20250309T070000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0400
TZOFFSETTO:-0500
TZNAME:EST
DTSTART:20251102T060000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0500
TZOFFSETTO:-0400
TZNAME:EDT
DTSTART:20260308T070000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0400
TZOFFSETTO:-0500
TZNAME:EST
DTSTART:20261101T060000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0500
TZOFFSETTO:-0400
TZNAME:EDT
DTSTART:20270314T070000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0400
TZOFFSETTO:-0500
TZNAME:EST
DTSTART:20271107T060000
END:STANDARD
END:VTIMEZONE
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260815T120000
DTEND;TZID=America/New_York:20260815T193000
DTSTAMP:20260715T171858
CREATED:20260519T184814Z
LAST-MODIFIED:20260519T191337Z
UID:4533-1786795200-1786822200@wildfoodsbydyllan.com
SUMMARY:Bull Mills Foraging Walk & Five-Course Dinner Experience - August 15th\, 2026
DESCRIPTION:Join us for a full day immersed in the wild beauty\, history\, and flavors of the Ozarks at the breathtaking Bull Mills property\, located just south of Ozark\, Missouri. \nThe day begins at 12:00 PM with a free guided foraging walk across more than 100 acres of pristine Ozarks terrain. Guests will spend approximately two hours exploring the landscape while learning about seasonal wild foods\, ecology\, identification\, and the deeper relationship between the land and what we eat. \nBull Mills is a truly remarkable piece of Ozarks history. The property contains the last remaining stretch of the original road that once traveled in and out of Greene County and is surrounded by generations of local history and culture. Owners Bob and Barb Kipfer have spent over 30 years working alongside the Missouri Department of Conservation\, Missouri State University\, and other organizations to carefully restore and steward the land into a thriving natural habitat. \nFollowing the guided walk\, guests are welcome to spend a few additional hours independently exploring and foraging throughout the property before dinner service begins. \nAt 5:30 PM\, the evening transitions into an intimate five-course foraged dinner experience prepared by Chef Dyllan Dale of Wild Foods by Dyllan. The menu will showcase seasonal wild ingredients\, locally sourced products\, and refined techniques inspired directly by the surrounding Ozarks landscape. \nThis experience is designed to connect guests more deeply to the land\, the history of the Ozarks\, and the incredible flavors growing all around us. \nThe guided foraging walk is free and open to 25 guests. Attending the dinner is completely optional\, and guests are welcome to participate in only the walk if they choose. \nThe five-course dinner experience is limited to 25 guests and is $100 per person. \nEvent Schedule:\n• 12:00 PM – Guided Foraging Walk (Free)\n• 2:00 PM–5:00 PM – Optional Independent Exploration & Foraging\n• 5:30 PM – Five-Course Dinner Experience \nDinner Tickets: $100 Per Guest \nSpace is limited for both the walk and the dinner experience. \nIf attending both the walk and the dinner experience\, please select both tickets before checking out. \n\n\n\n\n\n\n“`
URL:https://wildfoodsbydyllan.com/event/bull-mills-foraging-walk-five-course-dinner-experience-august-15th-2026/
CATEGORIES:Classes,Pop-ups
ATTACH;FMTTYPE=image/jpeg:https://wildfoodsbydyllan.com/wp-content/uploads/2026/05/WFBD-Bull-Mills-Foraging-Walk3.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260822T100000
DTEND;TZID=America/New_York:20260822T120000
DTSTAMP:20260715T171858
CREATED:20260206T182035Z
LAST-MODIFIED:20260526T040124Z
UID:3846-1787392800-1787400000@wildfoodsbydyllan.com
SUMMARY:Wild Fermentation Workshop: Vinegars & Lacto-Ferments (August 2026)
DESCRIPTION:Date: August 22nd\, 2026 \n Time: 10:00 a.m. – 12:00 p.m. \n Location: Nixa\, MO area – Additional details will be sent directly to participants \n Cost: $35 per person | Limited to 15 guests \nJoin Chef Dyllan Dale for an immersive morning exploring the art of wild fermentation! \nIn this hands-on workshop\, you’ll learn how to create your own wild vinegars and lacto-fermented vegetables using ingredients found right here in the Ozarks. From naturally inoculated vinegars to a flavorful Curly Dock Kimchi\, we’ll dive into the science and simplicity of letting nature do the work. We will also be teaching kombucha methods with Heather Duff! \nAfter the class\, enjoy a light farm-fresh lunch prepared by Chef Dyllan and his team — a perfect way to wrap up the morning and taste what you’ve learned. \nSeats are limited to just 15 participants\, so grab your spot soon and start your fermenting journey with us!
URL:https://wildfoodsbydyllan.com/event/wild-fermentation-workshop-vinegars-lacto-ferments-august-2026/
CATEGORIES:Classes
ATTACH;FMTTYPE=image/jpeg:https://wildfoodsbydyllan.com/wp-content/uploads/2025/10/Fermentation-Class-2.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260919T120000
DTEND;TZID=America/New_York:20260919T200000
DTSTAMP:20260715T171858
CREATED:20260702T070950Z
LAST-MODIFIED:20260703T175600Z
UID:4938-1789819200-1789848000@wildfoodsbydyllan.com
SUMMARY:Cooking with Foraged Foods Intensive (September 19th\, 2026)
DESCRIPTION:Spend an entire day immersed in the flavors of the Ozarks during this hands-on cooking intensive at the beautiful Wu Wei Farm. \nThe experience begins with a guided morning foraging walk led by Chef Dyllan\, where you’ll learn how to identify\, harvest\, and responsibly gather seasonal wild foods. After the walk\, guests will enjoy a light seasonal lunch before having free time to explore the peaceful farm\, relax\, or continue enjoying the property. \nIn the afternoon\, everyone will gather in the kitchen for an interactive cooking class focused on transforming wild ingredients into refined\, approachable dishes. Throughout the class\, you’ll learn practical techniques for cleaning\, preparing\, and cooking with foraged foods while gaining confidence to use these ingredients in your own kitchen. \nWe’ll conclude the day by sharing the meal we’ve created together during a communal dinner at 6:00 PM. \nWhether you’re completely new to foraging or looking to expand your culinary skills\, this intensive offers a unique opportunity to connect with nature\, learn professional cooking techniques\, and experience the incredible flavors the Ozarks has to offer. \nWhat’s Included \nGuided morning foraging walk \nLight seasonal lunch \nTime to explore the beautiful grounds of Wu Wei Farm \nHands-on cooking workshop using wild ingredients \nFamily-style dinner at 6:00 PM \nSpace is limited to just 15 participants to ensure a personal\, hands-on experience. \nDate: Saturday\, September 19 \nLocation: Wu Wei Farm – Nixa\, Missouri \nTime: All-Day Experience \nPrice: $125 per person \nCapacity: Limited to 15 guests \n  \n 
URL:https://wildfoodsbydyllan.com/event/cooking-with-foraged-foods-intensive-sept-2026/
LOCATION:Wu Wei Farm
CATEGORIES:Classes,Pop-ups
ATTACH;FMTTYPE=image/jpeg:https://wildfoodsbydyllan.com/wp-content/uploads/2026/07/att.7evlzzEwfIass3H63i_J3gfUhFPcGjx5LYUntOKGElM.dat_.jpeg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20261003T080000
DTEND;TZID=America/New_York:20261003T170000
DTSTAMP:20260715T171858
CREATED:20260703T174508Z
LAST-MODIFIED:20260703T174508Z
UID:4950-1791014400-1791046800@wildfoodsbydyllan.com
SUMMARY:Wild Fermentation Workshop: Vinegars\, Lacto-Ferments & Kombucha (October 3rd\, 2026)
DESCRIPTION:Discover the timeless art of fermentation during this hands-on workshop designed for beginners and experienced home cooks alike. \nDuring the first two hours\, Chef Dyllan will guide you through the fundamentals of fermentation\, covering homemade vinegars\, lacto-fermentation\, and kombucha. You’ll learn the science behind each process\, proper food safety\, ingredient selection\, and practical techniques you can confidently recreate at home. \nThe final hour is a hands-on workshop where every participant will prepare their own seasonal lacto-ferment to take home. Along the way\, you’ll receive practical tips\, recipes\, and troubleshooting advice to help you continue fermenting with confidence. \nWhether you’re interested in preserving seasonal produce\, adding new flavors to your cooking\, or learning an age-old culinary tradition\, this workshop offers a fun\, approachable introduction to fermentation. \nWhat’s Included \n\nTwo-hour educational class\nInstruction on vinegars\, lacto-fermentation\, and kombucha\nOne-hour hands-on fermentation activity\nOne homemade lacto-ferment to take home\nRecipes and practical fermentation tips\n\nLimited to 15 participants for an engaging\, interactive experience. \nDate: October 3rd\nLocation: Wu Wei Farm – Nixa\, Missouri\nDuration: 3 Hours\nPrice: $35 per person\nCapacity: Limited to 15 guests
URL:https://wildfoodsbydyllan.com/event/wild-fermentation-workshop-vinegars-lacto-ferments-kombucha-october-3rd-2026/
CATEGORIES:Classes
ATTACH;FMTTYPE=image/jpeg:https://wildfoodsbydyllan.com/wp-content/uploads/2026/07/IMG_3104.jpeg
END:VEVENT
END:VCALENDAR