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Spring Foraging

This hands-on class is designed for those with with an interest in self-sufficiency, human health, and a deeper relationship with plants.

Foraging provides many avenues of connection with nature and fosters a greater appreciation of the many things that local landscapes can provide for us.  It has become increasingly clear through many independent studies that diets rich in wild foods promote health and defend the body from many of the debilitating ailments that plague modern societies (e.g., obesity, diabetes, arthritis, coronary disease, periodontal disease).

Students should expect to spend much of the weekend outside identifying, collecting, and preparing wild plants for food (so be prepared for weather and uneven terrain).  Class will focus on gathering plant foods and medicines that are appropriate for the season (leaves, shoots, bulbs, rhizomes).  Throughout the class, simple tools will be used and reference will be made to primitive and contemporary methods of processing plants.  As well, wildcrafted medicine and utilitarian plants will be discussed to provide a more holistic understanding of how plants can positively affect our lives.  Wild nutrition is both a link to the past and a gateway to a sustainable future.

Click HERE for more details. All text above written by Arthur Haines

Earlier Event: February 21
Winter Cooking Class at MOFGA
Later Event: May 27
Spring Cooking with Wild Edibles