Sustainable Foraging in the Northwoods
Tuesday, May 30, 2017 (All day) to Sunday, June 4, 2017 (All day)
This experiential course explores the art of collecting, processing, and preparing wild plants of Northern Vermont. Through local foraging outings, students will be exposed to the diverse vegetative communities of the region such as boreal forests, flood plains, Northern hardwoods, forest field edges, and marshes. Students will learn to identify plants in the field and how to gather each species sustainably. Utilizing basic techniques, students will process and save plants for wildcrafting and prepare simple dishes to explore the flavor and qualities of common wild edibles. The class will primarily focus on the spring bounty of greens, mushrooms and tubers. Talks with local foragers, plant healers, herbalists, and food entrepreneurs will provide opportunities to investigate the role of wild plants in local food and economic systems. Attention will be given to ethical and sustainable harvesting practices as they relate to both local and global systems.