Here is our tentative class list. These are subject to change, but it's a pretty good reflection of what the weekend will look like.
Midwest Wild Harvest Festival 2019
Class Schedule (subject to change)
Friday
3-5 pm
Sam Thayer- Plant Hike
Take a hike with Sam and see what edible plants there are to talk about.
Leda Meredith-The 2.5 Ways to Pickle Everything (Eagle)
Learn how to safely and deliciously pickle your wild harvests, how to get probiotic health benefits from your pickles even when you’re making a vinegar-based recipe rather than a fermentation, and why you should include seeds, leaves, and fruits — not just veg — in your pickling repertoire.
Nicholas Wazeegale-Tree and Shrub ID for Late Season Foraging
Learn to better identify trees and shrubs that offer fruits, nuts, and more in the later harvesting seasons. Hedges that hide hazelnut, chokecherry,nannyberry, highbush cranberry and plum can be a jungle to sort through, but by learning some key features and getting to observe them personally you can start sorting out them out more easily. We will also cover some trees that are nutting important and take a walk on the grounds to observe specimens in their natural habitat. The earlier discussion and workshop component will focus on specimens brought in for observation.
Adam Haritan- Medicinal Mushrooms of North America (Shelter)
Medicinal mushrooms are the superstars of the fungal kingdom. Plenty of research suggests that these mushrooms demonstrate powerful anti-cancer, anti-inflammatory, and anti-viral properties, and many experts consider these particular fungi to be top candidates for immune-system support. In this class, Adam Haritan will discuss the importance of developing a medicinal strategy using wild mushrooms from the landscape. Participants will learn the medicinal properties and health benefits of various North American wild fungi, as well as the steps involved in making medicinal mushroom decoctions and tinctures.
Erica Davis- Wild Mustard (Sunshine)
In this class, we’ll learn how to identify the many edible Mustard family plants that grow in North America, both wild and cultivated. Then we’ll rub, winnow, and process wild mustard seeds together, and use them to prepare a few mustard condiments.
Chris Gavin- Butchering Wild Game (Nature Center)
Interested in wild and local meat? Whether you’ve done it all before or feel way over your head just thinking about field dressing an animal, this class will give you the confidence you need when taking an animal from the field and putting it on the dinner table. Topics covered will include: field dressing, butchering, storing and preparing wild animals with a focus on mammals large and small.
Potluck dinner/Wild Food Cooking Contest from 6:00 to 7:30pm
Keynote presentation: Stephen Barstow 8:00pm
Saturday
9-11:30 am
Sam Thayer- Ecoculture discussion
Join Sam for this field discussion of Ecoculture and how you can start to read your own landscape and implement the concepts of ecoculture.
Leda Meredith-Making a First Aid Kit with Wild Medicinal Plants (Eagle)
From soothing a cough to easing the inflammation of a sty to speeding the healing of a bruise and more, learn which wild plants can provide the most useful first aid for common every ailments.
Ellen Zachos-The Wild Spice Cabinet (Sunshine)
Cooking with wild spices bring unique flavors to sweet and savory food and drink. In this hands-on class you’ll experiment with (and taste!) different wild herbs and spices, as well as discuss the best ways to gather and preserve your wild harvest.
Stephen Barstow- Powerpoint Presentation (Nature Center)
Around the World in 80 plants Part 1: Starting in London, we look at Western and Central Europe, the Mediterranean, West Asia, the Caucasus, the Himalaya and Siberia.
Erica Davis- Black Walnuts (Shelter)
Have you ever noticed all the black walnuts on the ground at Badger Camp? This hands-on class will walk participants through black walnut identification, harvest, drying, shelling, and storage, culminating with taste tests and a simple, no-bake recipe you can make with them. If we’re lucky, there will be enough to take home and practice what you learned. Please bring gloves if you have them!
Dwight Zietlow- Wild Cordials (Cedar Porch)
Dwight is a wild cordial/vinegar aficionado and had made some of the best cordials and vinegars I have ever tasted. Join Dwight for this fun class and learn how to make your own wild drinks.
Saturday afternoon
1-3pm
Leda Meredith- Making a First Aid Kit with Wild Medicinal Plants (Eagle)
From soothing a cough to easing the inflammation of a sty to speeding the healing of a bruise and more, learn which wild plants can provide the most useful first aid for common every ailments.
Bill Cook- Plant Propagation (Cedar Shelter)
Erica Davis-Plant Walk
Take a walk with Erica and learn a number of edible plants growing at Badger Camp, including how to identify them, what stage to harvest, and what food to make with them. Bring a camera for notetaking if you like.
Ellen Zachos-Cooking with Wild Edibles: Creating Master Recipes (Sunshine)
Every forager needs a stable of master recipes in order to make the most of their wild harvests. In this class we’ll talk about how to create your own collection of go-to recipes (because The Joy of Cooking doesn’t tell you how to cook knotweed!), so you’ll never be at a loss, wondering what to do with your harvest. We’ll cover savory and sweet dishes, and a few wildcrafted beverages as well.
3:15-5:15 pm
Leda Meredith- The 2.5 Ways to Pickle Everything (Eagle)
Learn how to safely and deliciously pickle your wild harvests, how to get probiotic health benefits from your pickles even when you’re making a vinegar-based recipe rather than a fermentation, and why you should include seeds, leaves, and fruits — not just veg — in your pickling repertoire.
Dwight Zietlow- Wild Cordials (Nature Center)
Dwight is a wild cordial/vinegar aficionado and had made some of the best cordials and vinegars I have ever tasted. Join Dwight for this fun class and learn how to make your own wild drinks.
Ellen Zachos-Turn Ordinary Greens into Extraordinary Meals (Sunshine)
In this class we’ll use common wild edible greens to create several outstanding dishes, all of which are surprisingly easy to make. This class combines a slide presentation and basic cooking theory with hands-on practice, so please come prepared to cook! There will be at least one gluten-free option, and one dairy free option, but most dishes will involve cream and/or cheese.
Bill Cook- Jam/Jellies (Rec. Room)
OR
1-5pm
Sam Thayer- Wetland Plant Hike
This is an annual favorite workshop for our participants and we ask that if you've had the opportunity to attend in the past, please let someone else do so this year. This will be an off-site class. Be prepared to get wet and muddy and water levels permitting, collect some wetland food.
Adam Haritan- Mushroom Foray & Identification (Shelter)
Join Adam Haritan for an afternoon mushroom foray through the wooded forest and grassy fields. We’ll identify and collect all kinds of fascinating fungi… including edible, medicinal, and toxic species. We’ll also discuss the roles that these fungi perform in their native habitats. Additionally, you’ll learn tips on how to easily find choice members of the fungal kingdom and ways to positively identify trees that are associated with various mushrooms!
Nicholas Wazeegale- Making Basic Foraging Tools (Cedar Inside or Outside)
Making the tools needed for foraging, whether ahead of time or on the spot, can be part of the fun and satisfaction of acquiring one's food from the wilds. In this class we will make and experiment with digging sticks, make berry hooks, materials allowing; blickies (strap on berry picking containers), and work as a group on a willow basket some too. We will have discussion around some other tools, such as rice equipment and throwing sticks(for knocking seeds, nuts down), and whatever others the group has interest in.
Saturday Evening Presentation 7:30-8:30- Adam Haritan
Sunday
7:30-10 am
Ellen Zachos- Is it Still Foraging if it Grows in Your Yard? (Sunshine)
The short answer is “that depends.” If you love to garden, but want more than just good looks from your landscape, this class is for you. We’ll discuss plants traditionally grown for their ornamental value, that also have edible parts. By looking to other cultures and past history, we can learn about plants that do double duty in the garden, feeding both body and soul.
Nicholas Wazeegale-Tree and Shrub ID for Late Season Foraging
Learn to better identify trees and shrubs that offer fruits, nuts, and more in the later harvesting seasons. Hedges that hide hazelnut, chokecherry,nannyberry, highbush cranberry and plum can be a jungle to sort through, but by learning some key features and getting to observe them personally you can start sorting out them out more easily. We will also cover some trees that are nutting important and take a walk on the grounds to observe specimens in their natural habitat. The earlier discussion and workshop component will focus on specimens brought in for observation.
Stephen Barstow- Powerpoint Presentation (Nature Center)
Around the World in 80 plants Part 2: Starting in Japan we look at the Far East, Australasia, South
America, North America, Greenland, Scandinavia and ending again in London.
Erica Davis-Goosefoot Grain (Eagle)
In this hands-on class, we’ll go through all the steps—foraging, rubbing, winnowing, soaking, rinsing, drying, and grinding—to process the seeds of goosefoot (aka lambsquarters) into an edible grain akin to quinoa, which is a close relative. Then we’ll use our goosefoot grain to make a recipe to sample.
Adam Haritan- Intro To Wild Mushrooms and Mushroom ID (Shelter)
Join Adam Haritan for an introductory class on mushrooms and other fungi. We’ll first cover various topics related to the fungal kingdom, including mushroom biology; mushroom and plant interactions; spore print techniques; and making medicine from medicinal mushrooms. We’ll also identify the various mushrooms found and collected during the weekend!
Bill Cook- Plant Propagation (Cedar Porch)