June 2015: Wild Food Foraging I (Only 2 slots remaining; book soon!)

Location: Northeast Nova Scotia, Twa Corbies Hollow, approx. 1 hr from New Glasgow and Antigonish

Date & Time: Saturday, June 6, 0900 – 1800
Cost: $50 per person
Reserve Place: $25
Contact: twa.corbies.hollow@gmail.com

All rights reserved.

Email to register.  Directions will be provided to registrants.

Course Description:  Most people know there are wild foods in the meadows and woods, but they don’t know how to identify them.  Even fewer know how to harvest and use them.  Some are even afraid of them.  According to David Arora, author of Mushrooms Demystified: “There are few things that strike as much fear in your average [person] as the mere mention of wild mushrooms . . . [But] once you know what to look for, it’s about as difficult to tell a deadly Amanita from a savory chanterelle as it is a lima bean from an artichoke.”  This applies to wild plants, as well.  If you know what to look for, Nature provides abundantly and the Maritime provinces are blessed with a surfeit of wild edible foods.  In fact, our family resides on a semi-remote wooded homestead and as much as 25% of our food is foraged from the wild meadows and forests.  And this is a skill you can learn, too.

Sumac makes a pleasant summer beverage similar to lemonade.

There is no “perfect time” to pursue wild foods.  Some are best in spring, others midsummer, still others far into autumn.  Some wild foods are even to be found in winter.  This course will take place in late spring which provides two advantages: (1) it is before most biting insects have arrived in earnest, and (2) it is a prime time for many early season wild plants.  Participants will learn to identify, harvest and use a number of wild Maritime edible foods, including some of the easier-to-identify mushrooms, cattails and various wild herbs and berries.  Of special interest will be fungi, cattails, wild mint, sorrel and sumac, edible trees and shrubs, and medicinal lichens.

One of the most common mistakes foragers make is not knowing when to harvest or how to make use of wild foods, so we will cover the full lore of each plant and/or fungus so the new forager can make best use of them.  We will also look at testing foods for edibility and reaction, and how to render use-resistant plants (such as cattails) edible.

Course begins at 0900 Saturday, June 6 and concludes at 1800 the same day.

Course Requirements: Dress appropriately for warm weather, but it is advised you bring a day pack with rain gear and a sweater as the weather in these parts is fickle.  Be sure to wear appropriate footwear.  Some sort of hiking boot is strongly advised; this is rough country. Also, participants should bring a stout knife, folding or straight blade, as well as lunch and snacks.  Use hats, sunscreen and bug spray according to personal need, though in June biting insects are rarely much of a problem.   For your own safety, please do not wear shorts or you will get scratched up as we hike through meadows full of wild rose shrubs and bramble berry canes.

The wildwood is a source of hidden bounty, if you learn to see it.

Your teacher: Author and naturalist, Cliff Seruntine, is a certified psychotherapist, shaman, horseman, and fiddler. He is also a veteran of some of the most rugged wilderness on Earth–the Alaskan bush–where he dwelt at a remote cabin for many years.  Cliff now resides on a homestead in the Nova Scotia highlands and brings a polymath, spiritual perspective to Nature experiences and decades of wilderness living know-how to his courses.

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