Did you know that many of the evergreens that inhabit our landscape have edible and medicinal properties? Learn how to safely forage them in this class taught by Maria Wesserle of Four Season Foraging. Students will learn how to identify, harvest, and prepare edible evergreens while avoiding toxic varieties. Please note that this class won’t actually include harvesting, but there will be a variety of evergreen species to look at and learn from.

Join Maria from Four Season Foraging as she talks about edible weeds and foraging, with an emphasis on spring and summer plants. Everyone is welcome. This program was made possible with Arts & Cultural Heritage Funds from Minnesota's Clean Water, Land, and Legacy Amendment.

From spruce tips to maple syrup and wild plums to basswood leaves, trees offer an incredible source of food for urban foragers! Join Maria Wesserle of Four Season Foraging to learn tips on identifying these tasty trees, even during the cold months when leaves are absent. We will also discuss harvesting and preparation methods, including a quick overview of tapping trees for sap and syrup. There will even be maple, birch, and walnut sap on hand to sample!

Wildlife tracking offers many gifts, one of them being the ability to develop a closer relationship with the animals who share the landscape with us. Join Maria Wesserle (certified Track & Sign III through CyberTracker North America) as we explore our local landscape for tracks and signs of fellow creatures. Things we may come across include footprints (tracks), scat, feeding sign, burrows, and other marks on the land of animals such as deer, raccoons, red fox, woodpeckers, owls, and more!

Evergreens are easy to spot among the otherwise grey landscape, and they have a long history of treating coughs and colds, and supplying much-needed vitamins A and C during the winter. They have been used by Nordic cooks to brighten flavors and have caught the attention of New Nordic Cuisine chefs for new, experimental foods.

Join Maria Wesserle, founder of Four Season Foraging, to learn which evergreens to harvest and which to avoid. Together, you will go over the identification of different evergreen species and how to use them. This class will focus on traditional uses as you make pine-infused vinegar, pine switchel, hot tea, juniper salt, and a bit of juniper butter to spread on tasty slices of rye bread. Suggested age 16 and up (those under 18 should be accompanied by an adult.)

Ready to dive into identifying, processing, and even tasting evergreens this winter? Maria Wesserle will share information about some of the evergreens commonly available in the upper Midwest, how to identify, harvest or source, and prepare them in this hands-on version of her popular lecture. Maria will lead the class in preparing white pine, white cedar, and juniper, and students will go home with a sample of juniper butter. The classroom is sure to smell great, and students will have lots of time to get all their questions answered.

Ready to dive into identifying, processing, and even tasting evergreens this winter? Maria Wesserle will share information about some of the evergreens commonly available in the upper Midwest, how to identify, harvest or source, and prepare them in this hands-on version of her popular lecture. Maria will lead the class in preparing white pine, white cedar, and juniper, and students will go home with a sample of juniper butter. The classroom is sure to smell great, and students will have lots of time to get all their questions answered.

From spruce tips to maple syrup and wild plums to basswood leaves, trees offer an incredible source of food for urban foragers! Join Maria Wesserle of Four Season Foraging to learn tips on identifying these tasty trees, even during the cold months when leaves are absent. We will also discuss harvesting and preparation methods. Depending on how the season shakes out, we may be able to pick some crab apples or other late-season fruit!

Join Maria Wesserle and Four Season Foraging for a full day of foraging! Take a trip out to the countryside for an in-depth exploration of wild plants and mushrooms. We will discuss laws and ethics around foraging, as well as identification, harvest, and preparation of edible species. Foragables that we may find include black walnuts, nettle seeds, chicken of the woods, and more! If we’re lucky, we may even get to harvest some late-season mushrooms, nuts, and fruits.

Join Maria Wesserle of Four Season Foraging and Jaime Rockney of Chick of the Woods for a day of foraging fun! Learn all about edible fall goodies in the woods! The morning will be mushroom-centric with a presentation by Chick of the Woods on common edible fall mushrooms, followed by a walk in the woods searching for, talking about, and picking the mushrooms we find. Lunch will follow and will be included with your ticket. The afternoon will be focused on all things plants! Maria will teach us all about plants, berries, and nuts that are in season followed by a walk in the woods finding, identifying, harvesting, and even tasting some forest delicacies.

Foraging events are often geared toward adults, but this is a skill that kids of all ages can learn and practice! Join Maria Wesserle of Four Season Foraging and fellow forager Christina as we explore the urban landscape and become familiar with common and easy-to-identify wild edible plants. Bring your basket, because if the season swings in our favor, we may get to pick some fall fruits together!

Learn the basics of urban foraging in this unique class led by Maria Wesserle of Four Season Foraging. Explore the urban environment in search of wild foods in this class that focuses on easy to identify seasonal fruits and nuts. Beginning right on the American Swedish Institute’s campus in Minneapolis, participants will trek 10–12 city blocks in total and will discuss will edibles found along the way while learning the cultural heritage of foraging throughout the Nordic region.

Fall is an abundant time of year for foragers, with roots, nuts, and late-season fruits ripe and ready for the picking! Join Maria Wesserle and Four Season Foraging to learn about wild harvesting through this bountiful season. The class will start outdoors to explore common wild edibles of the fall landscape, then move inside for a slideshow presentation. We will discuss laws and ethics around foraging, as well as identification, harvest, and preparation of edible species. Foragables that we may find include crab apples, hackberries, burdock, and more! You will leave with a newfound appreciation for the wild plants that grow all around us plus a greater sense of confidence in foraging your own food. Please dress for the weather (rain or shine!) and be prepared to walk around a mile.

Take a trip out to the countryside for a foraging field day! Join Maria Wesserle and Four Season Foraging to learn about wild harvesting of plants and mushrooms in rural areas. We will discuss laws and ethics around foraging, as well as identification, harvest, and preparation of edible species. Foragables that we may find include ground cherries, hazelnuts, shrimp of the woods, and more! If we’re lucky, we may even get to harvest some mushrooms.

Did you know that many of the fruits you buy at the store can be picked right in your own neighborhood? Join Maria Wesserle and Four Season Foraging as we learn about common wild fruits that grow in urban areas, including wild plums, raspberries, cherries, and aronia. Wild plums should (hopefully!) be ripe and ready to harvest. We will also discuss other common wild edibles found along the way.

Did you know that many of the fruits you buy at the store can be picked right in your own neighborhood? Join Maria Wesserle and Four Season Foraging as we learn about common wild fruits that grow in urban areas, including wild plums, raspberries, cherries, and aronia. Wild plums should (hopefully!) be ripe and ready to harvest. We will also discuss other common wild edibles found along the way.

You don’t need to trek into the wilderness to harvest wild edibles—you can do it right here in the city! Join Maria Wesserle of Four Season Foraging to explore the urban environment in search of wild foods. The class will focus on easy to identify flowers and fruits, starting right on ASI’s campus. Participants will also discuss other wild edibles found along the way as well as the cultural heritage of foraging in Sweden and other Scandinavian countries.

Take a trip out to the countryside for some forest foraging! Join Maria Wesserle and Four Season Foraging to learn about wild harvesting of plants and mushrooms in rural areas. We will discuss laws and ethics around foraging, as well as identification, harvest, and preparation of edible species. Foragables that we may find include milkweed, stinging nettle, chanterelles, chicken of the woods, and more! If we’re lucky, we may even get to harvest some mushrooms.

Contrary to popular belief, you don’t need to travel to rural areas to forage! The urban environment contains a diverse (and delectable!) array of wild edibles. Join Maria Wesserle and Four Season Foraging as we learn about common wild fruits and herbs that grow in urban areas, including juneberries, raspberries, yarrow, and wild bergamot. If we’re lucky, we may get to harvest some fruit together! We will also discuss other wild edibles found along the way.

Humans have been highly attuned to and directly sustained by the Earth for millenia. This direct, sensory connection with the animate landscape is our human birthright. Experience direct relationship with the sensuous earth through shinrin yoku (forest bathing), foraging, and wildlife tracking. Join Maria Wesserle and Kirsten Welge to awaken your senses and relate to the land and its inhabitants as a part of an interconnected, resilient earth.

Contrary to popular belief, you don’t need to travel to rural areas to forage! The urban environment contains a diverse (and delectable!) array of wild edibles. Join Maria Wesserle and Four Season Foraging as we learn about common wild fruits and herbs that grow in urban areas, including mulberries, raspberries, yarrow, and wild bergamot. If we’re lucky, we may get to harvest some fruit together! We will also discuss other wild edibles found along the way.

Take a trip out to the countryside for some forest foraging! Join Maria Wesserle and Four Season Foraging to learn about wild harvesting of plants and mushrooms in rural areas. We will discuss laws and ethics around foraging, as well as identification, harvest, and preparation of edible species. Foragables that we may find include milkweed, stinging nettle, chanterelles, chicken of the woods, and more! If we’re lucky, we may even get to harvest some mushrooms.

If you’re a forager who would like to hone your plant identification skills, then this workshop is for you! Join Maria Wesserle of Four Season Foraging as we learn about wild edible plants of summer. The focus of this class is plant identification, mainly learning leaf and flower characteristics. Much of the class time will be spent observing, sketching, and journaling about plants. Suggested age 16 and up (those under 18 should be accompanied by an adult.)

Urban foraging is increasing in popularity across metropolitan areas. Learn how to do it safely and sustainably with Maria Wesserle of Four Season Foraging. Plants we will probably encounter include yarrow, burdock, dandelion, plantain, and many others! We will discuss identification, harvest, and preparation of each plant.

Gather together on the longest day of the year with Maria Wesserle and Four Season Foraging to learn about summer foraging of medicinal plants. Several species are traditionally thought to reach their peak in midsummer, including yarrow, wild bergamot, and mugwort. We will discuss identification, edibility, and medicinal uses of these species, and talk about other wild edibles we encounter in the field.

Summer offers many tasty opportunities for the growing forager! Join Maria Wesserle of Four Season Foraging in this introductory class about common wild edibles. This is an outdoor class, so please dress for the weather (rain or shine!) and be prepared to walk around a mile or two. Plants we will probably encounter include garlic mustard, burdock, dandelion, plantain, and many others! We will discuss identification, harvest, and preparation of each plant, as well as general information about safe and sustainable practices. You will leave with a newfound appreciation for the wild plants that grow all around us plus a greater sense of confidence in foraging your own food!

Discover the richness of foraging in the city! Join Maria Wesserle and Four Season Foraging as we learn about common wild fruits that grow in urban areas, including juneberries, raspberries, cherries, and aronia. Juneberries should (hopefully!) be ripe and ready to harvest. We will also discuss other common wild edibles found along the way.

Take a trip out to the countryside for some forest foraging! Join Maria Wesserle and Four Season Foraging to learn about wild harvesting of plants and mushrooms in rural areas. We will discuss laws and ethics around foraging, as well as identification, harvest, and preparation of edible species. Foragables that we may find include wood nettle, virginia waterleaf, pheasant back, chicken of the woods, and more! If we’re lucky, we may even get to harvest some mushrooms.

They say that April showers bring May flowers… What they don’t tell you is how many of those flowers are tasty wild edibles! Join Maria Wesserle and Four Season Foraging as we explore the spring landscape and learn about wild edible and medicinal plants. We will probably encounter garlic mustard, burdock, dandelion, plantain, and many others! We will discuss identification, harvest, and preparation of each plant.

Join us at Sapsucker Farms in Mora for an introductory foraging workshop with Maria Wesserle of Four Season Foraging. We'll be learning all about the different native plants and mushrooms suitable for medicinal and culinary use, and how to identify them.