Fall Foraging Class
EXPERIENCE WILD FOOD ABUNDANCE IN MAINE
Foraging provides many avenues of connection with nature and fosters a greater appreciation of the many things that local landscapes can provide for us.
Students should expect to spend much of the weekend outside identifying, collecting, and preparing wild plants for food (so be prepared for weather and uneven terrain).
Class will focus on gathering plant foods and medicines that are appropriate for the season (nuts, legumes, fall roots and tubers, and wild rice--as available).
Throughout the class, simple tools will be used and reference will be made to primitive and contemporary methods of processing plants. As well, wildcrafted medicine and utilitarian plants will be discussed to provide a more holistic understanding of how plants can positively affect our lives.
Wild nutrition is both a link to the past and a gateway to a sustainable future.
ORGANIC, LOCAL MEALS PROVIDED
Chef Frank Giglio will be cooking daily omnivorous breakfasts, lunches, and dinners for all of our students.
It has become increasingly clear through many independent studies that diets rich in wild foods promote health and defend the body from many of the debilitating ailments that plague modern societies (e.g., cancer, obesity, diabetes, arthritis, coronary disease, periodontal disease).
All food will be included and prepared by Chef Frank Giglio. Expect local, wild, and/or organic food offerings from the four food kingdoms prepared in a traditional manner (i.e., a Weston Price-inspired menu).
YOUR HOST, ARTHUR HAINES AND THE DELTA INSTITUTE
This class will be taught by Arthur Haines at the Delta Institute of Natural History, also known as Wilder Waters Community.
Some locations will be visited off site so please be prepared to carpool short distances from the property. Bring footwear for uneven ground, and proper clothing for whatever the weather may be on that day.
Camping is available on site. Cabin and room rentals are also available, please contact Sara to inquire about rental availability.
September 27-29, 2019
Price is $395.00 and class is limited to 12 students.
Class begins at 6:00 pm on Friday and ends at 12:00 pm on Sunday.