Our Spring Foraging and Cooking Wild Edibles workshop with Kula Cloth’s Kula Academy will take participants on a foraging trip into the forest to find delicious wild foods for an afternoon snack. We might find enough spring greens for a salad, chickweed pesto, or nettle chips. Perhaps we’ll get lucky and gather some oyster mushrooms for a sauteed dish on the fire! Fresh made sourdough bread and a jar of forest-powered sourdough starter are known to tag along just in case we get snacky on the hike.

What to Expect:

Participants do not need any prior knowledge of botany nor local plants – just curiosity and excitement to learn. Our plant walks go slow and may include slowly “hiking” (walking on an unpaved, uneven trail) for 3-4 hours with minimal elevation gain in most locations. There is about 1 hour total of break time lasting 15-30 minutes, while the other 2-3 hours of the course are either seated instructional time while teaching about botany, cooking, or eating.

Participants will leave the workshop knowing how to:

• Identify native plants, trees, and other wild edibles

• Honorably harvest wild foods

• Create some basic recipes for wild foods

• Properly care for sourdough bread starter

• Start and cook over a fire

• Find additional resources to continue learning about PNW plants and wild edibles.

What to Bring to Class:

• bring your pleasant personality and sense of humor

• snacks, a lunch and a re-useable water bottle

• rain gear just in case Mother Nature feels like delivering a little liquid sunshine

We promise a day filled with good vibes, positivity, and a strong sense of community.

REGISTER NOW on Eventbrite to secure your spot!
Tickets are $120/person.