Wild Awake

Wild Awake curates immersive outdoor learning experiences that bring us closer to the earth, each other, and ourselves.

04/16/2025

We dream in miso now. Swipe allllll the way to playback our workshop and for ‘s gorgeous meal and miso literally ✨glowing✨in the sun. Now, we wait a year for our miso (and our big emotions) to ferment and transform into something anew.

Fun fact: traditionally, miso was made with hands, because the microbes on our skin, if we are healthy, can actually support fermentation. Turns out, our bodies are very much a part of the sacred culture. 🥹

Stay tuned for more potential collabs, spinoffs, and adventures!

04/02/2025

Still thinking about this light lunch from our Amazake workshop with featuring a carrot-amazake salad, koji-marinated curry cauliflower pickles and meatballs, with amazake-miso spinach, and amazake-vinegar cabbage! Not to mention, a surprise Amazake cheesecake dessert with black Amazake drizzle. Whew 😋

Next up: MISO on 4/12! Sign up for the link in bio.

03/31/2025

“Koji connected me to everything again,” shared Haruna Deasy of “to body, heart, mind, soul…even community.”

On Sat morning, we listened to Haruna’s story of discovering and learning from koji and shared meaningful symbols from our lives. We learned how to make amazake from koji rice, which btw, has a composition similar to the IV drip used in hospitals (!) and how to use amazake to create different easy seasonings for cooking.

We laughed a lot with our koji crew - many of who had food businesses of their own! - and finished with a gorgeous koji-marinated lunch that deserves a post of its own 😋

03/06/2025

Join us for the second workshop in our three-part series on Japanese fermentation! 🍚

Amazake, a naturally sweet fermented rice drink, is often called a “drinkable IV elixir” for its rich nutritional benefits. Beyond being a nourishing beverage, amazake is a versatile ingredient that can enhance both sweet and savory dishes. It can be used as a natural sweetener in smoothies, baked goods, and desserts, or incorporated into dressings, marinades, and sauces to add depth and umami.

In this hands-on workshop, we’ll begin with a tasting of amazake before exploring how to make five unique seasonings that highlight its incredible flavor and versatility.

📆 Sat, Mar 29 (10am-1pm)
📍Bernal Heights, SF: Private Home
💸 Sliding Scale: $100-$130 (per workshop)

02/13/2025

“Koji gives us an opportunity to slow down and connect with our bodies and minds and reflect on the ancestors that came before us,” shares Haruna Deasy of in our first workshop on Japanese fermentation. 🍚

“For me, koji is microorganism of harmony—it supports harmony with the bacteria in gut and the cultivation of it requires a deeper focus beyond productivity and efficiency.”

We were honored to learn from Haruna and can’t wait to make koji-salmon, pickles, salad dressing, and more!

If you are curious about the next workshop in the series, amazake and miso, see link in bio for the details ✨

01/12/2025

Explore and taste the ancient art of Japanese fermentation in our hands-on workshop series featuring miso, koji, and amazake! 🍚

Koji is a living connection between nature, craft, and nourishment. Through fermentation, koji transforms simple ingredients into rich seasonings and healing foods, reflecting the deep relationship between people and the microbial world.

Join us in this 3-part workshop to explore this transformative ingredient, from making your own shio-koji and amazake to crafting miso, and discover the artistry and care behind Japanese fermentation. We are so lucky that Haruna will treat us to a light lunch!

(2/8, Sat) Koji Basics: We will learn the basics of koji. What is koji? We’ll share the history of koji and its significance to the Japanese people. Additionally, we will make shio-koji (salt koji), the most basic seasoning made from koji, which participants will take home. During the workshop, we will also have the opportunity to taste various types of shio-koji and learn about different ways to use it in your cooking.

(3/8, Sat) Amazake: Amazake is a fermented rice drink, often referred to as a “drinkable IV” because it is packed with nutrients. Amazake is easy to make at home, and it can be used not only as a dessert but also as a versatile ingredient in the kitchen. In this workshop, we will start with a tasting of amazake and then teach how to make five different seasonings using amazake.

(4/12, Sat) Miso: In the miso workshop, you will learn the basics of miso, including its history, types, and various uses. You’ll also make approximately 1.5 lbs of miso to take home with you.

📆 Sat, Feb 8; Sat, Mar 8; Sat, April 13 (10am-1pm)
📍Bernal Heights, SF: Private Home
💸 Sliding Scale: $100-$130 (per workshop)

Link in bio!

08/01/2024

We always start our circles with a storytelling question that allows us to share a memory that honors our relationship with an ecological being.

For our workshop on cyanotype with , we chose the sun! We heard how our community has watched light dapple through leaves in a forest; wink on the water; burst through a cloudy picnic; and early one morning before anyone was up, wash over the wings of turkey vultures as they stretched lazily in the early rays.

☀️

06/20/2024

Come celebrate the summer solstice with us & in a *free* cyanotype workshop tomorrow 🩵 After going on a short mindfulness walk to find treasures in the earth around us, participants will learn how to use cyanotype dye to create a sunlit record of their tiny awes.

Other community activities offered at “Go on an Edventure!” include kayaking, herbal tea making, camping 101, beginner backpacking, weaving foraged fibers, and more. We can’t wait! Sign up at our link in bio 😍

05/22/2024

New sproutling is emerging! Pour up a cup of herbs, make a hollow with your hands, cup them to your ears to listen ))) earth, fully is here. 🌱

~

A glimpse of glimmering green, a whiff of jasmine, a shimmering aurora on the horizon, a poppy brilliantly blinding you through the cracks on the sidewalk. Suddenly, the world is alive; the mundane, sacred.

Through nature journaling, guided meditation, and storytelling, we will collectively cultivate and tend to our mindfulness practice through an ecological lens so that we can embody interconnection and care for self, community, and land.

Over two months (6 sessions), we will at/tend to an “earthly being” — be it the moon, a coyote family, the coastal tides, an oak tree or neighborhood w**d, an elder or child you’re close with, the wind — and actively document & share our observations of earth with each other.

How may building the muscle, language and maps for deep listening support our well-being, creative practices and spiritual lives? How may we wrest our attention from overstimulation and rest it with the local people & places we want to nourish?

“What we pay attention to grows,” writes adrienne maree brown. And so together, we will grow:

🌱 A personal eco-mindfulness practice that celebrates presence, joy, mystery, and attunement with land and seasonal Bay Area biorhythms inspired by nature journaling, guided meditation, and storytelling practices.

🌱 A cross-cultural community of people who are investigating their relationships with land, and intentionally tending to where they are placing their attention and care in the world around them.

🌱 A creative offering of care for people and/or planet that integrates deep listening and cultivated attention to joy, wonder, and awe.

📆 Sunday eves, June 23 - July 28 (5-7pm)
📍Private Backyard, Bernal Heights, SF, CA
💸 Sliding Scale $250-$415

Link in bio to RSVP and sign up for our newsletter for early bird offers.

Address

San Francisco, CA
94110

Website

http://www.wildawake.us/

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