June 2017: Wild Food Foraging I (2 Openings)

All rights reserved.Location: Northeast Nova Scotia, Twa Corbies Hollow, approx. 45 minutes from New Glasgow and Antigonish

Date & Time: Saturday, June 10, 0900 – 1600
Storm Day: Note that the course will take place rain or shine, but in the event of seriously stormy weather, the course will take place the following Saturday at the same time.  We will notify students in the event of a storm day.
Cost: $60 per person (If paid on site)
Pre-Register Rate: $50 (Please note, we cannot hold nor guarantee places without pre-registration.)
Ages: Adults and youth to age 12 (youth must be accompanied by a guardian)
Contact: twa.corbies.hollow@gmail.com
Payment Method: We prefer payment by email via Interac or Tangerine, offered by most Canadian banks.
Email to register.  Directions will be provided to registrants.

Limited Spaces: We keep classes small to give all students individual attention.  Classes are limited to twelve students.  Due to the popularity of these classes, pre-registration is recommended to ensure your spot.

curly dockCourse 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, medicinal lichens and the wonderful “weeds” that are sadly often discarded from gardens.

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 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 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.

We will hike three to six miles over the course of the day to study forage on location.  There will be a lunch break at a comfortable base camp and an afternoon rest period, so the pace will be leisurely.  Much of the terrain is meadow or dirt road, but there are areas off the beaten path we’ll visit where the terrain is rough.  Students must be moderately fit and able to handle rough ground.  If you would like to attend but avoid the rough ground, you may wait at the base camp during that portion of the course, which takes from one to two hours.

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.

36 Comments

36 thoughts on “June 2017: Wild Food Foraging I (2 Openings)

  1. Tanya Skelton

    Please reserve my place.

  2. Catherine MacPherson

    Hi. I am very interested in this course! As a child, I used to forage in the woods near my house for chanterelles. I never ate them as they were worth a lot of money (to me at the the time, at least). Sadly, the forest were I would forage has been cut down, but I know of pockets of it next to a brook that has bloodroot and what I suspect to be wild rape. Please register me for this! Thank you.

  3. Catherine MacPherson

    Please register me for this course

  4. kimbo

    It says “Course begins at 0900 Saturday, August 24 and concludes at 1800 the same day.”

  5. Shana

    I am interested in registering.

  6. Shay MacMullin

    Are there spaces still available on this course? Three sisters would love to attend!

    • Hi Shay,

      I am afraid there are no more openings available for the June 6 course but we are doing another course the following weekend on Saturday June 13. I have three openings left for that course. I hope that can work for you.

      Best!
      Cliff

  7. Lynn Rotin

    Is there another date that you’ll be doing this. The garden tour for the Rhodo Club is the next day around Antigonish and it would make for two very long days in a row.

  8. Is there space still in the June 11 session?

  9. Mike Lalonde

    Count me in on this course

    • Sounds great, Mike. Please email with contact info to register. Let me know if you have any questions.

      Best!
      Cliff

      • Thank you for registering, Mike. Please email privately with your full name, preferred email and phone number, and the security word for the payment.

        A bulk email will go out end of week with further directions and any updates.

  10. I am very interested. How far from Halifax? Any room in your class?

    Paula

    • Hi Paula,

      We are located about 2 hours from Halifax, roughly between New Glasgow and Antigonish. There are still some openings remaining.

      • That is quite a distance for me and the folks I have interested in this course…do you offer anything closer to Halifax for this season?

        Thank you,

        Paula

        Sent from my iPhone

        >

      • I do speaking and teaching engagements from time to time. We could potentially arrange a course down there, provided someone has forest or meadow where it can take place and there are at least eight students. Email me privately and we can discuss it.

        Thanks!

  11. From 930-4?

    • I am not sure I understand the question. If you are referring to time of the class, it is from 9:00 a.m. to 6:00 p.m. Latecomers will be escorted to the group by an assistant.

  12. Mike Lalonde

    Hi Cliff,
    Sent etransfer to you. Please confirm receipt.

    Thanks
    Mike

  13. Brigit

    would like to register

    • Hello Brigit. To register, please follow the email link and provide your name and that of any guests who will attend and a contact email and phone number. To reserve your places, the registration fee is required. Thank you.

  14. I would like to reserve a spot in the June 2017 Wild Food Foraging course. I would like to make payment by email.

    • Hello. To register, please follow the email address above and provide your name and that of any guests who will attend and a contact email and phone number. To reserve your places, the registration fee is required. Thank you.

  15. Matthew Cole

    Hello Cliff and Family

    Last summer Dawn and I went on this course with you and really enjoyed ourselves. We definitely need a brush up but also hope to learn more from you. We ended up taking a stem of mint home and put it in a class hoping to enjoy it later and it grew roots in a water glass. As much as I wanted to put it i to our stream I feared introduction of a foreign species so instead we enjoyed it in our kitchen for a few months.
    Anyways..
    I would greatly appreciate reserving 2 spots on your foraging day trip if the spots are still available.

    • Hi Matthew, you’d be welcome to come again. The first June class is about full but you can reserve for the second June class, on Saturday June 17, if you like. You can send registration info and payment to my usual email address at harpandlore@yahoo.com

  16. Steve Grady

    I’m interested in the June 10 day course. If u can forward e-mail for direct deposit that would be great.

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