Here in British Columbia, we see A LOT of summer flora because, well, we're outside walking around in the sun! But we all have the same questions: CAN I EAT IT?! And also, how annoying can I be on my next hike with my friends by loudly identifying dozens of plants!?
In this special workshop, we'll be guided by the expert wild food chef, forager, and founder of Swallow Tail Adventures, Chef Robin Kort to identify some of British Columbia's most amazing coastal wild foods like berries, roots, edible trees, shoots and leaves! What's the difference between a fiddleheads and licorice ferns? What's a big leaf maple flower? Why are people so obsessed with nettles? What flowers are edible?
Come join us for this special foraging foray as we focus on plant identification in our local forests. We're taking you for an easy forest walking trip, so grab you sunscreen and a pal for this incredible workshop!
Trip includes an expert guided walk, forest nibbles and PDF list of edible wild plants that you can find on the coast of the British Columbia.
Note: This is not a live cooking class or a harvesting trip. The workshop will study edible plants in their habitat and discuss ethical and sustainable harvesting.
Chef/Sommelier/Forager/Owner
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.
