January Tree Species
Betula lenta Commonly known as black or sweet birch can be tapped for sap and its twigs, bark, leaves and roots can be used in your...
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JAMES O'NEILL OWNER/FORAGER
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Beacon, NY
8452193156
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Workshops
Introduction to Foraging Wild Edible and Medicinal Plants and Fungi of the Northeast
Workshops are limited to individuals and private groups up to 8 people to enhance the learning experience of attendees.
Children are welcome and are free up to 12 years old.
I am hosting workshops Thursdays through Mondays 9am 12pm and 3pm throughout the majority of the foraging season which runs April through early November.
The workshops are located in Beacon New York, along the base of Mt Beacon, where we will walk through the woods, fields and wasteland (abandoned overgrown property), and identify edible and medicinal species, their common look-alikes, as well as any poisonous species we come across.
We will talk about their medicinal and culinary applications as well as the roll they play in their ecosystems and how we can sustainably harvest them.
Workshops will include a document summarizing the species we come across and their medicinal and culinary applications, and a list of references to help get you started on your own.
Also accompanied by a shared photo album with labeled photos of the species we come across.
Workshop duration is approx 3 hours and is $100per person.
Mushroom workshop
Introduction to Foraging Wild Edible and Medicinal Fungi of the Northeast
This workshop is specialized to get you started with the tools and knowledge you need to begin foraging yourself for wild mushroom species. We will study and look at examples of the anatomy of fungi fruiting bodies and how to use that knowledge to tell them apart. We will focus on how to identify the edible and medicinal species as well as their poisonous look a likes. We will also cover any poisonous species we come across as well as what you may expect to find on your own throughout the season.
We will also cover the culinary and medicinal applications of the species we come across, as well as the conditions you are most likely to find them. Much of that information is based on soil temperatures, and humidity as well as what trees certain mushrooms have a relationship with, so we will also be covering tree identification out in the field as well.
Legality of where you can and cannot pick fungi or plants will be covered as well.
The workshop will be accompanied by a shared Google doc summarizing each species we cover on our walk detailing their culinary and medicinal value (if any)as well as where to look for them. This document will include list of references (books) and online sources that will get you started on your own.
Also accompanying the workshop will be a shared google photo album with photos of species we come across and any poisonous look a likes they may have. These will all be labeled by common and scientific names.
Workshop duration is approx 5 hours as there is a lot of information and ground to cover during our walk through the woods.
Price is $200 per person and is limited to small private groups of up to 6 people to enhance the learning experience of attendees.
Children are welcome and are free up to 12 years old.
Forage and Fire
An Introduction to foraging and cooking with wild edibles.
In this workshop we will walk through the woods, fields and wasteland (abandoned overgrown property), and identify edible and medicinal species, their common look-alikes, as well as any poisonous species we come across.
We will talk about their culinary and medicinal applications as well as the role they play in their ecosystems and how we can sustainably harvest them.
We will harvest some of the species we find and bring them along with us to where we will cook our finds in the forest on the fire.
This workshop gives the guests a hands on approach to cleaning, processing, cooking and of course eating wild edible plants and fungi under the expertise of professional forager/chef James O'Neill.
We will sample drinks made with wild edibles, as well as prepare and enjoy 4 courses of forage focused dishes that will introduce the flavors of the forests and fields to you and your group in a forested picnic like setting.
***Please make sure to make us aware of any dietary restrictions and or food allergies.
Workshop duration is approx 4.5 hours at $200 per guest. This workshop is limited to individuals and private groups of up to 8 people.
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