Foraging can be a satisfying and sustainable way to study and connect with nature. While human activity is unquestionably causing alarming global decline in biodiversity, with proper consideration we can bring plants from forest to plate in a practice of stewardship. In this workshop we’ll employ a framework that encompasses not just a plant’s identity, but its life history, conservation status, location, and culinary uses to determine which plants we’ll harvest, which we’ll transplant, which we’ll garden, which we’ll remove, and which we’ll leave.

We will meet a dozen or more edible plant species over the course of the afternoon. Expect to cover only a few of those in depth, but to leave with a framework to learn, steward, eat and cherish the edible plants around us. We’ll conclude with some tastings to expand our culinary imagination of the edible landscape.

Instructor: NBNC Teacher-Naturalist Pete Kerby-Miller