Class List 2019
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February
16th Backyard Syrup Making: Maple, Birch, and Other Trees with Sam Thayer March 16-17th The Home Creamery: Two days of Home Cheese Making with Linda Conroy April 26-28th Practical Ecoculture: Tending and propagating native plants with Sam Thayer FULL May 10-12th Spring Foraging with Sam Thayer 17-19th The Blue Hills Forager's Gathering |
June
14-15th Introduction to Foraging and Plant identification with Sam Thayer 21-23rd Great Lakes Forager's Gathering July 6-7th Herbal Medicine Making: Practical and Hands On! with Linda Conroy 26-28th Mushroom Foraging Weekend with Adam Haritan and Sam Thayer September 27-29th Midwest Wild Harvest Festival |
Please scroll down to read class descriptions and view other events Sam will be at this year.
Backyard Syrup Making: Maple, Birch, and Other Trees with Sam Thayer
February 16, 2019 1pm-4pm
709 W Arthur Ave, Bruce, WI
Cost: FREE
Join us for this FREE mini-class with Sam about making syrup from maple, birch, and other trees. Sam will also have his Super Simple Set Up on display. This set up can cost as little as $20 to get yourself started making syrup.
RSVP by email, phone, or via FB so we know how many people to plan for.
Melissa@foragersharvest.com
Or 715-868-9453
February 16, 2019 1pm-4pm
709 W Arthur Ave, Bruce, WI
Cost: FREE
Join us for this FREE mini-class with Sam about making syrup from maple, birch, and other trees. Sam will also have his Super Simple Set Up on display. This set up can cost as little as $20 to get yourself started making syrup.
RSVP by email, phone, or via FB so we know how many people to plan for.
Melissa@foragersharvest.com
Or 715-868-9453
The Home Creamery: Two Days of Home Cheese Making with Linda Conroy
March 16-17, 2019 9 am-4 pm
709 W Arthur Ave, Bruce, WI
Cost: $200 (both days) $125/day (includes lunch both days)
Class Limit: 15
Join one or both days!
Lunch is included both days and we will be sampling a lot of cheese.
Day 1 Cheese Making 101: Cultured Milk and The Foundations of Cheese Making:
Learn the basics of making cultured milk products and simple cheese in your own kitchen. We will review milk options, make cultured milk products ie kefir, yogurt and piima. We will transform these into simple basic cheese and cultured butter, After a delicious cheese based lunch, we will launch into making mozzarella, paneer and feta cheese. Everyone will have the opportunity to participate in the cheese making process and will take home cultures, recipes, inspiration and cheese we make in class!
Day 2 From Curd to Press: Cheddar Curds, Gouda and Farmer Cheese
This class will cover milk, bacterial cultures rennet (enzymes) and how to use these to transform milk into delicious cheese curds and firm cheese. We will begin by making cheese curds, and learning to put them in a press, for making cheddar cheese. Some curds will be left behind for sampling and taking home. After a cheese based lunch, we will make Gouda cheese and learn to infuse cheese with herbs for optimal flavor. We will end with a farmer cheese. We learn to press cheese and will discuss smoking as well as aging cheese ( “creating a cave” in your home). Everyone will leave with cheese, recipes and inspiration.
March 16-17, 2019 9 am-4 pm
709 W Arthur Ave, Bruce, WI
Cost: $200 (both days) $125/day (includes lunch both days)
Class Limit: 15
Join one or both days!
Lunch is included both days and we will be sampling a lot of cheese.
Day 1 Cheese Making 101: Cultured Milk and The Foundations of Cheese Making:
Learn the basics of making cultured milk products and simple cheese in your own kitchen. We will review milk options, make cultured milk products ie kefir, yogurt and piima. We will transform these into simple basic cheese and cultured butter, After a delicious cheese based lunch, we will launch into making mozzarella, paneer and feta cheese. Everyone will have the opportunity to participate in the cheese making process and will take home cultures, recipes, inspiration and cheese we make in class!
Day 2 From Curd to Press: Cheddar Curds, Gouda and Farmer Cheese
This class will cover milk, bacterial cultures rennet (enzymes) and how to use these to transform milk into delicious cheese curds and firm cheese. We will begin by making cheese curds, and learning to put them in a press, for making cheddar cheese. Some curds will be left behind for sampling and taking home. After a cheese based lunch, we will make Gouda cheese and learn to infuse cheese with herbs for optimal flavor. We will end with a farmer cheese. We learn to press cheese and will discuss smoking as well as aging cheese ( “creating a cave” in your home). Everyone will leave with cheese, recipes and inspiration.
Linda Conroy, MSS, MLSP is an herbalist, home cheese maker, whole and fermented food aficionado, wild forager and community organizer. She dedicates her life to connecting with the natural world. After apprenticing on several goat and herbal farms, Linda continues to make food and medicine from scratch in her own kitchen. Among the many things she makes is cheese. She has been doing so for close to 20 years and enjoys sharing this and many other lost arts. Linda has a certificate in permaculture design, a degree in social work, has studied with Isla Burgess of the International College of Herbal Medicine, and has completed residential herbal apprenticeships with Susun Weed at the Wise Woman Center as well as at Ravencroft Gardens. She is the founder of Moonwise Herbs, the Midwest Women’s Herbal Conference and Wild Eats: A Movement to Promote Whole, Local and Wild Foods in Community. Linda is a vibrant woman who continually seeks to deepen her connection to the natural world! For more information visit www.moonwiseherbs.com.
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Practical Ecoculture : Tending and Propagating Native Plants FULL
Taught by Sam Thayer
April 26-28, 2019
Bruce, WI
Cost: $300/person
Class limit: 9
In this weekend you’ll learn the basics of ecoculture—both philosophy and practice. Ecoculture is the ancient practice of tending natural plant communities to increase their productivity of human food. It is the way to fulfill the human dream of living in a vibrant and sustainable natural community that produces healthy and diverse food and biofuel while also remaining a paradise for wildlife, and maintaining ecosystem services such as building soil, storing carbon, and maintaining watersheds.
We will be looking at real examples of ecoculture in practice, such as woodland managed for syrup, nuts, and edible forest herbs. We will discuss how to assess a site and decide which food plants are appropriate for it. We will learn about the management of wetland plants and field herbs as well. We will cover small-scale reclamation orcharding (planting on previously cleared farmland) with hardy woody crops and native perennials. We will discuss how to assess and control invasive plants over the long-term. Students will learn basic methods of plant propagation, and what species each method works best with. We’ll cover the care of plants after planting or transplanting, and techniques of longer-term management. Most importantly, students will get to practice all of these skills in their real application, being involved in some of our numerous ecoculture projects and experiments—planting, transplanting, thinning, and otherwise tending a few dozen native edible species.
Lodging is included in the price for the class. There is room for up to 6 participants to stay in a modern cabin, but only has one private room and a loft for 4 other people to sleep in. Two to three people may also choose to stay in a rustic cabin. Bedding is included at both locations.
If you are interested in attending this class, please email: Sam@foragersharvest.com and he will provide you with a registration form.
Taught by Sam Thayer
April 26-28, 2019
Bruce, WI
Cost: $300/person
Class limit: 9
In this weekend you’ll learn the basics of ecoculture—both philosophy and practice. Ecoculture is the ancient practice of tending natural plant communities to increase their productivity of human food. It is the way to fulfill the human dream of living in a vibrant and sustainable natural community that produces healthy and diverse food and biofuel while also remaining a paradise for wildlife, and maintaining ecosystem services such as building soil, storing carbon, and maintaining watersheds.
We will be looking at real examples of ecoculture in practice, such as woodland managed for syrup, nuts, and edible forest herbs. We will discuss how to assess a site and decide which food plants are appropriate for it. We will learn about the management of wetland plants and field herbs as well. We will cover small-scale reclamation orcharding (planting on previously cleared farmland) with hardy woody crops and native perennials. We will discuss how to assess and control invasive plants over the long-term. Students will learn basic methods of plant propagation, and what species each method works best with. We’ll cover the care of plants after planting or transplanting, and techniques of longer-term management. Most importantly, students will get to practice all of these skills in their real application, being involved in some of our numerous ecoculture projects and experiments—planting, transplanting, thinning, and otherwise tending a few dozen native edible species.
Lodging is included in the price for the class. There is room for up to 6 participants to stay in a modern cabin, but only has one private room and a loft for 4 other people to sleep in. Two to three people may also choose to stay in a rustic cabin. Bedding is included at both locations.
If you are interested in attending this class, please email: Sam@foragersharvest.com and he will provide you with a registration form.
Spring Foraging with Sam Thayer
May 10-12, 2019
Bruce, WI
Cost: $300/person
Class Limit: 12
Spring is the rebirth of plant growth, a time when there is an incredible variety of edible shoots and greens available in every landscape. In this weekend we will be learning wild edibles in a variety of habitats in Northwest Wisconsin: hardwood forests of the Blue Hills, conifer-aspen forests, river floodplain, fields and meadows, swamps and marshes. Participants will learn field identification, what parts to use, sustainable harvesting practices, how to prepare the plants for cooking. Then I’ll show you some of the convenient, practical, and satisfying ways that we use these vegetables in delicious everyday meals. Spring is also a time for root vegetables, and we’ll use a few of these as well.
Students should be prepared to walk a mile or so. We spend about half of our time in the field, where there will be mosquitoes, black flies, and ticks. There may be an opportunity to wade (or you can watch from shore). About 30% of our time is spent in preparing and eating what we gather, and the remainder is discussion time at the class cabin.
Regular weekend classes are held at a modern cabin at Christie Mountain ski area, with much public land nearby. Size is limited to 12 participants to insure a personal experience somewhat tailored to the needs of each student. Lodging at the cabin is included, is mostly dorm style, but limited. (You may choose to stay off-site as well). We will be incorporating foraged food into our meals, but we will not be eating an exclusively wild diet.
You can reserve your spot in any class through a completed registration form accompanied by payment. (Please call or email to verify that a spot is open prior to registration.). 715-868-9453. Or Sam@foragersharvest.com
May 10-12, 2019
Bruce, WI
Cost: $300/person
Class Limit: 12
Spring is the rebirth of plant growth, a time when there is an incredible variety of edible shoots and greens available in every landscape. In this weekend we will be learning wild edibles in a variety of habitats in Northwest Wisconsin: hardwood forests of the Blue Hills, conifer-aspen forests, river floodplain, fields and meadows, swamps and marshes. Participants will learn field identification, what parts to use, sustainable harvesting practices, how to prepare the plants for cooking. Then I’ll show you some of the convenient, practical, and satisfying ways that we use these vegetables in delicious everyday meals. Spring is also a time for root vegetables, and we’ll use a few of these as well.
Students should be prepared to walk a mile or so. We spend about half of our time in the field, where there will be mosquitoes, black flies, and ticks. There may be an opportunity to wade (or you can watch from shore). About 30% of our time is spent in preparing and eating what we gather, and the remainder is discussion time at the class cabin.
Regular weekend classes are held at a modern cabin at Christie Mountain ski area, with much public land nearby. Size is limited to 12 participants to insure a personal experience somewhat tailored to the needs of each student. Lodging at the cabin is included, is mostly dorm style, but limited. (You may choose to stay off-site as well). We will be incorporating foraged food into our meals, but we will not be eating an exclusively wild diet.
You can reserve your spot in any class through a completed registration form accompanied by payment. (Please call or email to verify that a spot is open prior to registration.). 715-868-9453. Or Sam@foragersharvest.com
The Blue Hills Forager's Gathering
May 17-19, 2019
Trails End Youth Camp- Bruce, WI
Cost: $250/person (includes meals on Saturday and Sunday morning & lodging)
Join us in Bruce, WI for this fantastic weekend learning about, gathering, and preparing wild edibles with 3 top-notch instructors. Not only will Sam Thayer and his wife Melissa be leading classes, but we have also hired Ellen Zachos of Backyard Foraging, and Adam Haritan of Learn Your Land to join us in this foraging gathering.
This weekend will be tons of fun and highly educational. It is similar to the Midwest Wild Harvest Festival, but will be smaller and more intimate due to its smaller size. The weekend will focus on gathering and preparing meals from the food we forage together under the guidance of one of the instructors (Sam, Melissa, Ellen, or Adam). People of all skill level will find this weekend useful.
Arrival on Friday will begin at 5:30 pm with a pot luck starting at 6:30 pm. After dinner, Sam will present a welcome and keynote presentation. Saturday morning there will be 3-4 possible classes to choose from taught by Sam, Ellen, and Adam. In the afternoon we will break up into smaller groups where we will gather and prepare dishes from those foraged food items for all participants to eat. Sunday morning there will be 3-4 more classes to choose from before brunch and our departure.
Meals will be prepared by kitchen staff we have hired for the weekend, served buffet style, and will consist of wild, local, and organic food. There will be the possibility for vegetarian and vegan options, but if your dietary needs are very specific, we recommend bringing supplementary food. Lodging will be in small cabins at the Trails End Youth Camp in Bruce. All people staying at the camp will need to bring their own bedding, towels, etc... There are showers and flush toilets available at the facility.
Space is limited, so be sure to reserve your spot soon. You may download the registration form below and mail in your personal check with the form. OR you may pay online and mail or email in your registration form.
May 17-19, 2019
Trails End Youth Camp- Bruce, WI
Cost: $250/person (includes meals on Saturday and Sunday morning & lodging)
Join us in Bruce, WI for this fantastic weekend learning about, gathering, and preparing wild edibles with 3 top-notch instructors. Not only will Sam Thayer and his wife Melissa be leading classes, but we have also hired Ellen Zachos of Backyard Foraging, and Adam Haritan of Learn Your Land to join us in this foraging gathering.
This weekend will be tons of fun and highly educational. It is similar to the Midwest Wild Harvest Festival, but will be smaller and more intimate due to its smaller size. The weekend will focus on gathering and preparing meals from the food we forage together under the guidance of one of the instructors (Sam, Melissa, Ellen, or Adam). People of all skill level will find this weekend useful.
Arrival on Friday will begin at 5:30 pm with a pot luck starting at 6:30 pm. After dinner, Sam will present a welcome and keynote presentation. Saturday morning there will be 3-4 possible classes to choose from taught by Sam, Ellen, and Adam. In the afternoon we will break up into smaller groups where we will gather and prepare dishes from those foraged food items for all participants to eat. Sunday morning there will be 3-4 more classes to choose from before brunch and our departure.
Meals will be prepared by kitchen staff we have hired for the weekend, served buffet style, and will consist of wild, local, and organic food. There will be the possibility for vegetarian and vegan options, but if your dietary needs are very specific, we recommend bringing supplementary food. Lodging will be in small cabins at the Trails End Youth Camp in Bruce. All people staying at the camp will need to bring their own bedding, towels, etc... There are showers and flush toilets available at the facility.
Space is limited, so be sure to reserve your spot soon. You may download the registration form below and mail in your personal check with the form. OR you may pay online and mail or email in your registration form.
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Introduction to Foraging and Plant Identification with Sam Thayer
June 14-16, 2019
Bruce, WI
Cost: $300/person
Class Limit: 12
In this class we will be gathering wild plants in the fields, marshes, swamps, and forests of Northwest Wisconsin, just as in the other foraging weekends. However, we take some extra time to get the participant comfortable with the process of identifying plants. Students are not overloaded with vocabulary or taxonomy—I give you a basic understanding of the most common and useful botanical terms that you will see again and again on your foraging journey. During our time in the field we will use this vocabulary of plants to describe and understand what we see, to help commit all this to memory. You’ll learn to recognize five common plant families that each contain numerous edible species. After this weekend, you’ll feel ready and confident to go out and identify and use wild plants on your own. Along the way, you’ll learn a whole bunch of great wild foods, and have the opportunity to prepare and try them. While this class is a great place for the beginner to start, it is definitely not limited to beginners. The plants covered in this class slightly overlap those learned in the spring weekend—but when we are collecting the same species, it is usually a different part.
Regular weekend classes are held at a modern cabin at Christie Mountain ski area, with much public land nearby. Size is limited to 12 participants to insure a personal experience somewhat tailored to the needs of each student. Lodging at the cabin is included, is mostly dorm style, but limited. (You may choose to stay off-site as well). We will be incorporating foraged food into our meals, but we will not be eating an exclusively wild diet.
You can reserve your spot in any class through a completed registration form accompanied by payment. (Please call or email to verify that a spot is open prior to registration.).
715-868-9453. OR Sam@foragersharvest.com
June 14-16, 2019
Bruce, WI
Cost: $300/person
Class Limit: 12
In this class we will be gathering wild plants in the fields, marshes, swamps, and forests of Northwest Wisconsin, just as in the other foraging weekends. However, we take some extra time to get the participant comfortable with the process of identifying plants. Students are not overloaded with vocabulary or taxonomy—I give you a basic understanding of the most common and useful botanical terms that you will see again and again on your foraging journey. During our time in the field we will use this vocabulary of plants to describe and understand what we see, to help commit all this to memory. You’ll learn to recognize five common plant families that each contain numerous edible species. After this weekend, you’ll feel ready and confident to go out and identify and use wild plants on your own. Along the way, you’ll learn a whole bunch of great wild foods, and have the opportunity to prepare and try them. While this class is a great place for the beginner to start, it is definitely not limited to beginners. The plants covered in this class slightly overlap those learned in the spring weekend—but when we are collecting the same species, it is usually a different part.
Regular weekend classes are held at a modern cabin at Christie Mountain ski area, with much public land nearby. Size is limited to 12 participants to insure a personal experience somewhat tailored to the needs of each student. Lodging at the cabin is included, is mostly dorm style, but limited. (You may choose to stay off-site as well). We will be incorporating foraged food into our meals, but we will not be eating an exclusively wild diet.
You can reserve your spot in any class through a completed registration form accompanied by payment. (Please call or email to verify that a spot is open prior to registration.).
715-868-9453. OR Sam@foragersharvest.com
Herbal Medicine Making: Practical and Hands On! with Linda Conroy
July 6-7, 2019
709 W Arthur Ave, Bruce, WI
Cost: $200 (both classes) or $125 each (includes lunch both days and primitive camping)
Class limit: 15
Join herbalist Linda Conroy of Moonwise Herbs for one or two days of hands on harvesting and herbal medicine making!
Day 1
Herbs for Topical Application: A Lost Art
Applying herbs topically is a safe and effective way to bring herbal medicine into your life. In the age of the quick fix and a propensity for taking a "pill" to fix things, the art of applying herbs topically is becoming a lost art. This is unfortunate, as herbs are incredibly effective when applied topically. They can be used for easing pain, preventing tic borne illness, relieving stress, promoting relaxation, healing eczema, psoriasis, healing cuts, scrapes, bug bites, athletes foot and so much more! This class will include an overview of herbs that can a applied topically and a hands on experience of both foraging for some of the herbs as well as preparing them. We will make infused oils, salves, a therapeutic lotion, foot soak, salt scrub and much more. Bring a tub or a pot that you can fit both of your feet in, so that we can apply one of the best remedies: a foot soak. You will leave with recipes, products and the inspiration to incorporate herbs for topical application into your daily life. wide
Day 2
Herbs for Internal Applications: Tinctures, Tea, Infusions, Syrups and More!
This session will offer an overview of herbs through the seasons and the best approach to preparing each herb for optimal benefit. Some herbs are best prepared in alcohol and others in a water based preparation. Some are ideally prepared in both. Others are most effective when steeped in vinegar. After offering an overview of herbal medicine making and applications for use, we will spend time foraging for medicinal herbs and learning to identify them. The later part of the class will be spent transforming the harvest into medicine for later use. In addition, we will learn to dry and store herbs. We will work with a variety of herbs that are effective at relieving colds/flu, tic borne illness, anxiety, pain, digestive concerns, and much more! Everyone will leave with products that we prepare in class, recipes and inspiration.
July 6-7, 2019
709 W Arthur Ave, Bruce, WI
Cost: $200 (both classes) or $125 each (includes lunch both days and primitive camping)
Class limit: 15
Join herbalist Linda Conroy of Moonwise Herbs for one or two days of hands on harvesting and herbal medicine making!
Day 1
Herbs for Topical Application: A Lost Art
Applying herbs topically is a safe and effective way to bring herbal medicine into your life. In the age of the quick fix and a propensity for taking a "pill" to fix things, the art of applying herbs topically is becoming a lost art. This is unfortunate, as herbs are incredibly effective when applied topically. They can be used for easing pain, preventing tic borne illness, relieving stress, promoting relaxation, healing eczema, psoriasis, healing cuts, scrapes, bug bites, athletes foot and so much more! This class will include an overview of herbs that can a applied topically and a hands on experience of both foraging for some of the herbs as well as preparing them. We will make infused oils, salves, a therapeutic lotion, foot soak, salt scrub and much more. Bring a tub or a pot that you can fit both of your feet in, so that we can apply one of the best remedies: a foot soak. You will leave with recipes, products and the inspiration to incorporate herbs for topical application into your daily life. wide
Day 2
Herbs for Internal Applications: Tinctures, Tea, Infusions, Syrups and More!
This session will offer an overview of herbs through the seasons and the best approach to preparing each herb for optimal benefit. Some herbs are best prepared in alcohol and others in a water based preparation. Some are ideally prepared in both. Others are most effective when steeped in vinegar. After offering an overview of herbal medicine making and applications for use, we will spend time foraging for medicinal herbs and learning to identify them. The later part of the class will be spent transforming the harvest into medicine for later use. In addition, we will learn to dry and store herbs. We will work with a variety of herbs that are effective at relieving colds/flu, tic borne illness, anxiety, pain, digestive concerns, and much more! Everyone will leave with products that we prepare in class, recipes and inspiration.
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Linda Conroy, MSS, MLSP is an herbalist, whole and fermented food aficionado, wild forager, and community organizer. She dedicates her life to connecting with the natural world. After apprenticing on several goat and herbal farms, Linda continues to make food and medicine from scratch in her own kitchen. Among the many things she makes is cheese. She has been doing so for close to 20 years and enjoys sharing this and many other lost arts. Linda has a certificate in permaculture design, a degree in social work, has studied with Isla Burgess of the International College of Herbal Medicine, and has completed residential herbal apprenticeships with Susun Weed at the Wise Woman Center as well as at Ravencroft Gardens. She is the founder of Moonwise Herbs, the Midwest Women’s Herbal Conference and Wild Eats: A Movement to Promote Whole, Local and Wild Foods in Community. Linda is a vibrant woman who continually seeks to deepen her connection to the natural world! For more information visit www.moonwiseherbs.com.
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Mushroom Foraging Weekend with Adam Haritan and Sam Thayer
July 26-29, 2019
Trails End Youth Camp in Bruce, WI
Cost: $325/person
Class Limit: 15
We are excited to once again collaborate with Adam Haritan of Learn Your Land and introduce or help enhance your experience with the fungal world. Don't miss this rare opportunity to learn from two of the best wild food instructors at the same time!
In this class you’ll learn to confidently and safely identify edible mushrooms—of course. But beyond that, we’ll give you the tools to begin a lifetime of successful mushrooming. We’ll teach you to recognize the basic groups of mushrooms, which is the first step in identifying them. You’ll learn how to use field guides to identify unfamiliar mushrooms and determine their edibility: both the process and the important terminology. We’ll do spore prints together (sounds complex and technical, but it’s easy, and doesn’t require a single piece of equipment that isn’t already in your home). We’ll have exciting hours searching the woods for fungi, and you’ll be dazzled by the forms and variety. We’ll explore the varied and rich woodlands of the Blue Hills, as well as fields, lawns, pastures, and parks. From what we find, we’ll select the best species to bring back and cook. You’ll learn practical ways to store the humungous pile of fungus you bring home from the next mother lode of mysterious mushrooms, and tips on mushroom cooking. You’ll learn what a mushroom really is (very few people actually know) and gain some insight into how fungal organisms live and reproduce, what makes them different from plants and animals, and their immensely important role in the Earth’s ecology. We will also spend some time talking about medicinal mushrooms and their uses.
You’ll leave knowing how to identify the basic classes of mushrooms, some common edible and medicinal mushrooms, and with a new appreciation and understanding of the fungal world. And you’ll be prepared to identify the mushrooms in your neighborhood.
Space will be limited to about 15 participants to help optimize everyone's learning experience. Class will start on Friday evening at 5 pm and ends Sunday at 2 pm. Cost for this weekend is $325 and includes lodging in small dorm style cabins with access to showers and flush toilets.
You can reserve your spot in any class through a completed registration form accompanied by payment. (Please call or email to verify that a spot is open prior to registration.).
715-868-9453. OR Sam@foragersharvest.com
July 26-29, 2019
Trails End Youth Camp in Bruce, WI
Cost: $325/person
Class Limit: 15
We are excited to once again collaborate with Adam Haritan of Learn Your Land and introduce or help enhance your experience with the fungal world. Don't miss this rare opportunity to learn from two of the best wild food instructors at the same time!
In this class you’ll learn to confidently and safely identify edible mushrooms—of course. But beyond that, we’ll give you the tools to begin a lifetime of successful mushrooming. We’ll teach you to recognize the basic groups of mushrooms, which is the first step in identifying them. You’ll learn how to use field guides to identify unfamiliar mushrooms and determine their edibility: both the process and the important terminology. We’ll do spore prints together (sounds complex and technical, but it’s easy, and doesn’t require a single piece of equipment that isn’t already in your home). We’ll have exciting hours searching the woods for fungi, and you’ll be dazzled by the forms and variety. We’ll explore the varied and rich woodlands of the Blue Hills, as well as fields, lawns, pastures, and parks. From what we find, we’ll select the best species to bring back and cook. You’ll learn practical ways to store the humungous pile of fungus you bring home from the next mother lode of mysterious mushrooms, and tips on mushroom cooking. You’ll learn what a mushroom really is (very few people actually know) and gain some insight into how fungal organisms live and reproduce, what makes them different from plants and animals, and their immensely important role in the Earth’s ecology. We will also spend some time talking about medicinal mushrooms and their uses.
You’ll leave knowing how to identify the basic classes of mushrooms, some common edible and medicinal mushrooms, and with a new appreciation and understanding of the fungal world. And you’ll be prepared to identify the mushrooms in your neighborhood.
Space will be limited to about 15 participants to help optimize everyone's learning experience. Class will start on Friday evening at 5 pm and ends Sunday at 2 pm. Cost for this weekend is $325 and includes lodging in small dorm style cabins with access to showers and flush toilets.
You can reserve your spot in any class through a completed registration form accompanied by payment. (Please call or email to verify that a spot is open prior to registration.).
715-868-9453. OR Sam@foragersharvest.com
Adam Haritan is a nature enthusiast, researcher, and forager currently residing in Western Pennsylvania. He leads various classes and workshops related to plant and mushroom identification, wild food harvesting, nutritional and medicinal components of wild foods, the benefits of nature connection, and more. His YouTube channel features over 100 instructional nature videos, and his Instagram and Facebook pages document his latest botanical and mycological discoveries.
Refund policy: A refund can be issued up to 30 days before the class date with a $30 service fee; afterward, a 75% refund will be issued only upon filling your space in the class.