Spring Foraging
About the Workshop
How would you survive without a grocery store? Chef Robin Kort will teach you how to find wild spring treasures; edible trees like evergreens, delicious wildflowers, introduced edibles like pineapple weed, turkey tail mushrooms and native species like wild licorice roots that you can find in coastal forests and meadows. This workshop will cover everything you need to know to safely gather, prepare and cook unique flavours found only in nature. This is an identification walk only (no picking) and includes a sampling of wild edibles and an open discussion with wildcraft expert Robin Kort.
About the Instructor
Your instructor chef Robin Kort is a cookbook author and sommelier who has had a lifetime of finding and cooking delicious BC coastal wild plants and mushrooms. She is excited to share her collected culinary 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; shoots leaves in spring, summer seaweeds, flowers, fish and fruit, fall roots and mushrooms, and in winter seafood. Take the utmost care to pick only what is abundant, share what you gather and leave the rest for other beasts.
Date and Time
Wednesday, May 21, 2025 from 6:00 – 7:30 p.m.
Location
UBC Farm
Cost
- General: $42 (includes GST)
- Students and Seniors: $34.65 (includes GST)