This offering is part class and part outing/event.
Learn how to identify edible plants and mushrooms and prepare and cook them as a meal. Instructor Ingrid Gendreau has multiple years experience foraging and cooking on fires in the field with students.
The workshop covers seasonal progressions, habitat, what to look for and what to avoid. Explore multiple environments in several locations that offer a wide variety of different species in different stages of their life cycles while learning about sustainable and ethical harvest practices. Be prepared for a short drive outside of town and dress for all weather conditions and moderate hikes.
Come prepared with weather appropriate clothing, footwear to hike in, backpack and containers to gather into, and non-foraged food and/or snacks. Call Coyle Outside at 541-760-0774 for more information.
