Spring time is the perfect season to get outside and learn about what’s growing all around you. There’s a good chance that wild edibles are springing forth in your backyard, community garden or favourite nature spot if you know where to look and what to look for. If you’re interested in learning how to safely and respectfully harvest wild food this season, join Eatwild mentors Jody and Dylan in a two part online spring foraging series designed to give you the confidence to identify, create relationships, respectfully wildcraft, process, prepare, cook and enjoy your harvest.
Each workshop takes place over a weekend starting on Thursday evening with a one hour long introduction to the seasonal wild plants we’ll be covering. In this session we’ll learn how to identify plants and plant characteristics, discuss land access, poisonous look alikes, foraging tools and safety. Empowered with this information, participants can set off to forage for ingredients in the wild or at your local farmers market. Participants will gather again on Monday evening to process, prepare and cook their harvest. This is an interactive cooking class where we will prepare a delicious meal made from our wild ingredients as well as a wild cocktail. Questions, cooking techniques, food and foraging stories will be shared during this fun and casual evening where you just may find your next foraging partner within our Eatwild community. Recipes and ingredient lists will be provided in advance of the class.
Stinging Nettles, Maple Blossoms and Flowering Currant
Thursday, April 22 8-9pm (Live on Zoom)
Monday, April 26 5:30pm – 7pm (Live on Zoom)
No, the wild spring edibles we are focussing on grow commonly in North America, that said the timing of your bioregion may vary from ours on the West Coast of BC. These workshops are focussing on early spring edibles therefore are not applicable to the southern hemisphere at this time.
This series takes place over Zoom online, there is no physical gathering involved.
That’s OK! The wild edibles we are focussing on can be found at your local farmers market if they are in season in your region. We will also supply a list of substitutes that can be found in regular supermarkets so you can cook alongside the rest of the group.
We will send out a replay of each class to registered workshop participants after the live session has ended.
Jody Peck is a wild food lover and chef. Growing up in a hunting outfit in the Northwest Territories she was immersed in all aspects of wild food from the harvest, field dressing and processing to the cooking, preserving and sharing. Moose meat, fire cooking, and lowbush cranberries shaped her understanding of food, land, connection and community. Every fall Jody packs up her knives and heads north to spend hunting season in the mountains, continually learning and gathering inspiration from what the land has to offer. Jody currently lives on Bowen Island, unceded territory of the Squamish Nation, where she works with the flavours of the Pacific Northwest to create seasonal and local wild food experiences. For more information visit wildnorthernway.com.
For Dylan Eyers, hunting has always been about two things: creating a community around food and connecting with nature. It’s a philosophy he picked up from a long line of hunters, and it’s one that he’s proud to pass on to new generations.
His maternal grandfather, Wally, was a Métis fur trapper… Read More ≫
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