Lectures topics include:
"California and The Americas Food History" with a powerpoint
Foraging Foods of Northern California
Healthful Foods for the Over 55

"The Art of Eating Consciously"
"John has been a guest lecturer in my class on "Food, Wine and Culture of California” at SF State over the past five years. He has always been extremely engaging with the students, very knowledgeable, well prepared and sincere.  I would say that he is not just someone who knows about indigenous foods, or can teach about indigenous foods, but lives with indigenous foods on a daily basis. I find him truly inspirational."

Colin Johnson, Ph.D Professor & Chair
Department of Hospitality & Tourism Management
College of Business, San Francisco State University

He conducted classes and demos at: Cozymeal, Sur La Table, Filoli House, Cavallo Point, Slow Foods, SF Farmer's Market, SF Macy's Cellar Series. Besides teaching students about history of native ingredients and how to cook with them, John has a very popular Spanish, "Andar de Paella-to go for a Paella", class. You'll learn how the rustic Valencian Paella, originally made by the workers in the field, can be a versatile, all-in-one dinner. With all of John's cooking classes, you walk away with information and recipes.
John has cooked anywhere from 10 to 250 people. He has cooked for Carlo Petrini, founder of   Slow Food International, Peter Coyote, Actor, Lynn Woolsey, former U S Congresswoman, Michael Dimock, CEO Seeds of Change, CA Indian Conference, Heyday Books, SF Indian Alliance, Marin Museum of the American Indian.

 Organized field notes, foraging trips, ethnobotany studies, culinary skills, into a special interest course for the The College of Marin. With spring coming in the Bay Area, now is the time to set up a nature walk or foraging trip with John. The Bay Area and North America provide an abundance of foods with Healing Properties, Ancient Wisdom , and Medicinal Qualities.

Interested in interviewing John Farais, or bringing him to your restaurant, school, or organization for a demo, pop-up dinner, lecture, cooking class, or educational program?  Let's connect today!