About The Workshop
Aren't fungi magnificent? Not only are (some) of them delicious to eat, many fungi even possess the power to heal. And although they have existed on our earth for millions of years, there still remain many mysteries of how these incredible organisms thrive. How often have you stopped to observe and identify them? Luckily, we are fortunate enough to live and play on some of the most fungi-rich lands in the world.
Come join us for this special foraging foray as we focus on mushroom identification in our local forests. How do we find porcini mushrooms? Where do chanterelles like to grow? How do you identify wild oysters? We're taking you for an easy forest walking trip guided by our expert pals at Swallow Tail Tours! Grab a rain coat and a pal for this incredible workshop!
Thank you to our amazing sponsor Keen Footwear! We're entering all attendees into a raffle for a free pair of boots (1 winner for each time slot!) and you'll all receive a Bad Academy sticker pack with your ticket!
LOCATION: Pacific Spirit Park, Vancouver, BC
DATE: October 27th, 2024
TIME:
10:00A to 12:00P - Group 1
12:15P to 2:15P - Group 2
*Note: This workshop will happen rain or shine!
Note: This is not a live cooking class or a harvesting trip. The workshop will study edible mushrooms in their habitat and discuss ethical and sustainable harvesting.
About The Instructor(s)
ROBIN KORT
Chef/Sommelier/Forager
In a lifetime of living, harvesting and cooking between the Coast Mountains and the Pacific Ocean near Vancouver, BC, Chef Robin has gathered an abundance of delicious local plants, wild mushrooms and fresh seafood into culinary repertoire. Her cooking has been influenced by her mother, grandmother and many chef mentors from around the world along the way. Spain, Italy and Japan have long cooking traditions of using similar ingredients to her home, so regular pilgrimages to those places honed her cooking style. Her passion is sharing her collected research with you, connecting the dots from wilderness to plate and revealing delicious secrets from the forest to sea. Her advice is to gently follow the seasons and harvest what is offered freshest each month; shoots leaves in spring, summer seaweeds, flowers, fish and fruit, fall roots and mushrooms, winter seafood. Take the utmost care to pick only what is abundant and leave the rest for other beasts.