When we try to pick out anything by itself we find it hitched to everything else in the Universe. ~John Muir
Foraging & Feasting with Kat Mackinnon & Briana Wiles
May 31 thru June 2, 2019
[Friday, Saturday, & Sunday]
ABOUT | A weekend of foraging, crafting, and connecting with your wildness! Join author Briana Wiles and Kat Mackinnon, director of CSCH’s Rocky Mountain Field Botany course and ancestral skills teacher for this spring-time workshop. Along with the recipes and methods for turning wild plants into the delicious fare, we’ll be going into the botany, stories, sustainable harvesting techniques, and ecology of the more common feral foods of the Western Slope. We’ll be making wild spice blends and meat rubs, ash cakes, savory salads, as well as creating containers for bringing home your springtime bounty!
Our workshop begins Friday night with an opening circle, talk, and potluck that is free and open to the public! Come learn about the importance of connecting with our wild and naturalized foods. Bring your favorite dish to share (please label ingredients). We’ll also have a few wild foods available to taste!
On Saturday we’ll begin with exercises designed to drop you into the landscape and begin connecting with the plants. Throughout the day we’ll be foraging and preparing for the Saturday night wild foods feast, gathering together all the springtime wild treats (come prepared to get dirty-foraging). The feast itself will be hands-on, with participants learning how to cook ash cakes and cattail, how to make a foraged soup using the rock boil method, and of course, make fantastic wild salads! Music, stories, and tea around the fire for dessert.
Sunday morning we’ll explore preserving your wild harvest, including techniques for making storage and gathering containers.
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“I call these two the Wild Foods Dream Team. It would be hard to find a more skilled, enthusiastic, and fun pair of teachers with intimate knowledge of Western slope edible and medicinal plants. Not only do they understand the health and nutrition benefits of cooking with wild plants. They also know how to make them delicious!”
~ Lisa Ganora, Director, Colorado School of Clinical Herbalism
INSTRUCTOR | Kat Mackinnon
is a certified clinical herbalist and nutritionist, as well as a certified Bach flower essences practitioner through the North American Institute of Medical Herbalism and a Registered Herbalist through the American Herbalists Guild. Previously, Kat studied Forestry at the University of Arizona, and ancestral skills with Tom Brown’s Tracker School. She currently works as the Botany course director and faculty for the Fundamentals and Advanced programs at the CSCH. Kat also has her own clinical practice and runs Meet the Green, through which she teaches classes on herbalism and primitive skills. Check out her blog at meetthegreen.com.
INSTRUCTOR | Briana Wiles
is an herbalist, author, and wild plants expert. She teaches classes on foraging and medicinal plants. Briana also runs Rooted Apothecary, in Crested Butte, CO, which offers bulk herbs, herbal remedies, and her own line of body-care products made with foraged botanicals. Visit her online at rooted-apothecary.com.
Briana is the author of Mountain States Medicinal Plants: Identify, Harvest, and Use 100 Wild Herbs for Health and Wellness, newly released in March of 2018, and Mountain States Foraging: 115 Wild and Flavorful Edibles from Alpine Sorrel to Wild Hops.
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DATES | May 31 THRU JUNE 2, 2019 [Friday, Saturday, & Sunday]
LOCATION | Elderberry’s Farm, Paonia, Colorado
WILD FOODS WORKSHOP SCHEDULE | DOWNLOAD
WILD FOODS WORKSHOP COST
| General Public: $ 249.00 [Supplies/Camping/Meals]
| Current CSCH Students: $ 199.00 [Supplies/Camping/Meals]
CANCELLATION POLICY |
Cancel one week or more before the workshop: Full refund minus a $25 cancellation fee.
Cancel less than a week before the workshop: Full refund minus a $50 cancellation fee.
FOR MORE INFORMATION ABOUT THE WORKSHOP EMAIL | firstname.lastname@example.org
TO REGISTER FOR WORKSHOP EMAIL