SEASONAL FORAGING -- WILD FOOD AND USEFUL PLANTS BY THE SEASON
2026-06-27 10:00 - 13:30 UTC
SEASONAL FORAGING — SUMMER
Saturday, June 20, 10 a.m.

This series of field trips occurs one per season, so you can learn to see nature through the seasons, from a forager’s perspective.
The essence of this class is to develop seasonal knowledge and observational skills: How to look, where to look, what to look for. Plus, we will also focus on responsible and sustainable gathering methods, including collection of seeds and cuttings so you can grow plants in your own backyard.
You’ll learn how to identify and collect foods, medicines, soaps, fire-materials, and other useful parts of plants. You’ll learn to think like foragers of the past, who had to have an intimate knowledge of the seasons, and foresight for the future. (For example, sometimes you do NO foraging in an area if the plant or seed is not abundant.)

Join us each quarter for an insightful walk into a wild area, with a focus on interpreting what’s available that season. Each session will include demonstrations, hands-on practice, and sampling of the seasonal foods, such as salad, soup, biscuit, or tea. Each session includes a list of what is normally available in that season.
SUMMER
In this period, there usually has not been rain for awhile, so the environment is a bit drier. Most of the early spring vegetation is mature. However, there are some greens that develop a bit later and are typically found in summer, such as purslane, and lamb’s quarter. This is also the time for many of the fruits to be collected, such as wild cherries, manzanitas, and the ceonothus berries which are used for soap. The acorns are starting to mature. You’ll learn what’s in season in this traditional “harvest” time, and how to collect sustainably, and responsibly.

Sarah Shin collects some ripe coffeeberries

Location sent out with registration.

Applies to our Ethnobotany certificate

WILD FOOD COOKING and SURVIVAL discussion
2026-07-11 10:00 - 14:00 (America/Los_Angeles)
Saturday, July 11, 10 a.m.
WILD FOOD COOKING and discussion.

On our walk, we will learn to recognize wild foods of the area, and we will collect samples for our meal. Previously collected foods will be brought also for you to prepare into our meal.

Besides our short walk, you will then make a fire, and prepare a salad, soup, a mixed dish, pancakes, and a few other dishes, depending on what we find. Then we can sit around the table and talk, ask questions, consider the future. We’d love to have you join at this end-time of the year.

Bring your bowl! And bring water for the walk.
Location sent out to registrants.
$65 ($45 for students and seniors)
