SOOKE Bay, Vancouver Island, British Columbia

Jennifer is embarking on a MA degree in Environmental Studies at Huxley College of the Environment, Western Washington University! She is researching contaminant levels in Salish Sea seaweeds. Working with Washington Tribes and British Columbia First Nations to select beach sites and harvest seaweeds, she is checking both "pop weed" (Fucus) and bull kelp (Nereocystis). The Salish Sea Seaweed Garden has been a source of food for 1000s of years. As people return to traditional foods, it is essential they know if the foods are contaminated by chemical pollutants. Stay tuned! Results will be analyzed in the Winter/Spring of 2016. Oceans of thanks to UC Davis/Sea Doc Society (the generous funders) and the Border Policy Research Institute at WWU (also a wonderful funder), and the many First Nation and Washington Tribes who have generously contributed scientists, boat drivers, boats and their vast knowledge of the Salish Sea! Raised kayak paddles to Shannon Point Marine Center and staff for their kind lab support and giant freezer!

"Hy'Shqa" 
(Coast Salish for "blessing" or "thank you)

WILD EDIBLES FROM LAND TO SEA, LOPEZ IS, WA June 5-7, 2015

EAT ON THE WILD SIDE!

Here in Northwest Washington, where land meets the sea, lies a bountiful buffet of nourishing edibles. To experience a culinary sampling of both environments, we have planned a trip out to bucolic Lopez Island with two seasonal windows in mind: spring’s profusion of edible land plants and an extra-low tide for harvesting sea vegetables. We’ll spend half of each day exploring and harvesting around Spencer Spit State Park and the other cooking and eating a four-course wild feast complemented by local fish and produce.

Our instructor Jennifer Hahn is the author of Pacific Feast: A Cook's Guide to West Coast Foraging and Cuisine, a delicious mix of essays on natural and cultural history of 50 wild edibles, 65 recipes from award-winning chefs, field notes, photos and illustrations and detailed sustainable harvesting guidelines.

On Saturday, we’ll explore the “intertidal table” and identify, harvest and process delicious sea vegetables. You’ll learn culinary, medicinal and First Nation traditional uses of the most nutritious veggies on the planet. Sample kelp-robed salmon, sea bean sauté, sea veggie soup and chocolate ocean mousse pie—thickened with carrageenan-rich seaweed!

On Sunday, we’ll head to the forest to identify edible plants and, where appropriate, sustainably harvest for cooking up curried nettle soup, wild greens pesto, Nootka rose vinaigrette salad and juniper truffles.

Watch a video of Jennifer wildharvesting in action at http://youtu.be/En4W0yEoWrk!

Tuition includes includes two nights camping and two wildharvested dinners. Our base camp will be Group Camp Three at the amazing Spencer Spit State Park with plenty of campsites, an inviting fire pit, salmon grill and all-weather shelter with picnic tables and electrical outlets. If you prefer not to camp, “Lopez Farm Cottages” is an option on the Island. Dinners are provided but participants will need to bring their own breakfasts and lunches. Participants will need to bring their own camping gear, but please let us know if you need to borrow any gear and we will accommodate.

MORE INFO:

COST:  $235.00

SCHOLARSHIPS of 50% off for students with valid ID; low-income participants, teachers are also encouraged to apply for scholarships. 

PH (360) 854-2599  

nci@ncasades.org

LINK FOR CLASS: http://ncascades.org/signup/programs/wild-edibles

PROGRAM SERIES	Field Excursions
WHEN	Jun 05, 2015 06:00 PM to Jun 07, 2015 04:00 PM
WHERE	Lopez Island
INSTRUCTORS	Jennifer Hahn
CLASS TUITION	$235.00
CLOCK HOURS	12.0
ADD IT TO YOUR CALENDAR	vCal  iCal

JUNE 6 THUR, 6:00 PM

WHERE THE WILD FOODS ARE!
A delicious slideshow / lecture on wild foods of the Cascadian Range and Salish Sea! Come learn about the bountiful food at your feet--the superfood sea veggies, a forest of mushroom flavors--such as the delectable OYSTER MUSHROOM,* fern fiddleheads (akin to artichoke!), wild and weedy greens such as mineral-rich nettle, lemony purslane and juicy chickweed--and the flute-song of the Swainson's Thrush--that sings the salmon berries to ripeness--according to Salish lore. Taste Nettle-hazelnut PESTO and Chocolate Ocean Pudding! Book signing afterward.

WHERE: FERNDALE PUBLIC LIBRARY
ADDRESS: 2007 Cherry St, Ferndale, WA 98248
INFO: PH (360) 384-3647

*FORAGER'S HEADS UP: 
Literally, LOOK UP for dead alder trunks with shelves of white cascading mushrooms! This May-June in the North Cascades, we've seen an eye-poppin' FLUSH of OYSTER MUSHROOMS! Some dead alders have 20 feet of delicious mushrooms! Come learn to identify this lovely culinary treat. At home we've been making beer-batter oyster mushrooms; oyster mushroom and wild rice; pizza with oyster mushrooms, asparagus, carmalized onions and truffle aioli (Delicious thanks for the pizza recipe in PACIFIC FEAST by Chef / Co-owner Peter at Folie Douce in Arcata, CA. www.foliedoucearcata.com/)