Ever eaten a pine tree? Many parts are indeed edible, so let forager Maria Wesserle guide the way! In fact, northern cultures have a rich tradition of using evergreens for food and medicine. Maria will discuss some of the common evergreens available in the upper Midwest, including how to identify, harvest, and prepare. Maria will also discuss how she uses white pine to make tea and other infusions.

Interested in foraging but don’t know where to start? Get an introduction in this virtual class led by Maria of Four Season Foraging. Participants will go over general foraging guidelines, helpful tools and resources, and, of course, talk about types of wild edible plants you might encounter. Maria will focus on some common and easy-to-identify plants and mushrooms from the Upper Midwest as good introductory foraging options. Still, many of these species might also show up in other regions of North America. The common principles, resources, and ethical guidance are applicable throughout the US.

Many people treat poisonous plants with fear and revulsion, but with a slight shift in perspective you can learn to appreciate their power and beauty. Join Maria Wesserle of Four Season Foraging as we learn about noteworthy poisonous plants (and a few mushrooms!) of the Upper Midwest. The focus will be on Minnesota species, though most folks living in the eastern and central regions of the US and Canada will benefit from this knowledge. We will discuss identification and toxicity, and go over edible species that are considered “look-alikes.” Covered species will include poison hemlock, water hemlock, poison ivy, destroying angel, deadly galerina, and more.

The spring foraging season is almost here in Minnesota! Join this introductory online course by Maria Wesserle of Four Season Foraging to get prepared and feel more confident in your foraging practice. We will discuss general foraging guidelines, helpful tools and resources, and of course talk about wild edibles! Maria will cover some common and easy-to-identify plants and mushrooms of spring and summer, and there will be a question and answer session at the end. Some of the information presented will be specific to Minnesota, but most will be applicable across much of the US and Canada.

Many people treat poisonous plants with fear and revulsion, but with a slight shift in perspective you can learn to appreciate their power and beauty. Join Maria Wesserle of Four Season Foraging as we learn about noteworthy poisonous plants (and a few mushrooms!) of the Upper Midwest. The focus will be on Minnesota species, though most folks living in the eastern and central regions of the US and Canada will benefit from this knowledge. We will discuss identification and toxicity, and go over edible species that are considered “look-alikes.” Covered species will include poison hemlock, water hemlock, poison ivy, destroying angel, deadly galerina, and more.

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 online class taught by Maria Wesserle of Four Season Foraging. Students will learn how to identify, harvest, and prepare edible evergreens while avoiding toxic varieties. The focus will be on Minnesota species, though most anyone living in an area rich with evergreens will benefit from this class. Maria will also demonstrate how she makes white pine tea and infused vinegar, and students will receive instructions in case they want to follow along at home.

Interested in foraging but don’t know where to start? Get an introduction in this virtual class led by Maria Wesserle of Four Season Foraging. Participants will go over general foraging guidelines, helpful tools and resources, and of course talk about wild edibles.

Maria will cover some common and easy-to-identify plants and mushrooms of spring and summer. She will also demonstrate how she makes wild plant pesto, and students will receive instructions in case they want to follow along at home.

The spring foraging season is almost here in Minnesota! Join this introductory online course by Maria Wesserle of Four Season Foraging to get prepared and feel more confident in your foraging practice. We will discuss general foraging guidelines, helpful tools and resources, and of course talk about wild edibles! Maria will cover some common and easy-to-identify plants and mushrooms of spring and summer, and there will be a question and answer session at the end. Some of the information presented will be specific to Minnesota, but most will be applicable across much of the US and Canada.

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 online class taught by Maria Wesserle of Four Season Foraging. Students will learn how to identify, harvest, and prepare edible evergreens while avoiding toxic varieties. The focus will be on Minnesota species, though most anyone living in an area rich with evergreens will benefit from this class. Maria will also demonstrate how she makes white pine tea and infused vinegar, and students will receive instructions in case they want to follow along at home.

Ever eat a pine tree? Many parts are indeed edible, so let forager Maria Wesserle guide the way! In fact, northern cultures have a rich tradition of using evergreens for food and medicine. Maria will discuss some of the common evergreens available in the upper Midwest, including how to identify, harvest, and prepare. Maria will also demonstrate how she uses white pine to make tea and other infusions, and students will receive instructions in case they want to follow along at home. This virtual class has limited space to better facilitate participatory learning.

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.

Ever eat a pine tree? Many parts are indeed edible, so let forager Maria Wesserle guide the way! In fact, northern cultures have a rich tradition of using evergreens for food and medicine. Maria will discuss some of the common evergreens available in the upper Midwest, including how to identify, harvest, and prepare. Maria will also demonstrate how she uses white pine to make tea and other infusions, and students will receive instructions in case they want to follow along at home. This virtual class has limited space to better facilitate participatory learning.

INFO

Ever eat a pine tree? Many parts are indeed edible, so let forager Maria Wesserle guide the way! In fact, northern cultures have a rich tradition of using evergreens for food and medicine. Maria will discuss some of the common evergreens available in the upper Midwest, including how to identify, harvest, and prepare. Maria will also demonstrate how she makes evergreen tea, and students will receive instructions in case they want to follow along at home.

This virtual event is being held in partnership with Food of the North, Nature of the North and Cass Clay Food Partners.

Join us Friday, May 7 for a virtual conversation on the wild foods in the north and how to forage for them. We look forward to welcoming Lorena Rangel, avid mushroom forager and research plant pathologist with the USDA Agricultural Research Service, Melissa Smith, holistic nutritionist and herbalist from Simply Well with Melissa, and Maria Wesserle, founder of Four Season Foraging in Minneapolis.

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Join us for a talk to learn about how to connect with the land and restore the ecosystem while using sustainable foraging practices.

About this Event

Maria Wesserle will be leading our discussion on the best practices of foraging. She is the founder of Four Season Foraging in Minneapolis, Minnesota. Maria has spent many years researching what foraging practices help restore the ecosystem as opposed to extract from it, and she loves sharing knowledge of her passion with others.

Registration

This is an online event. You will receive a Zoom link after registering. Please note that the time listed above is for Central Daylight Time (CDT).

To register, please click the ticket link on the Eventbrite page. Cost is $11.

Thank you for your interest!

The days may be getting shorter and the weather colder, but that doesn’t mean the foraging season has come to a close! On the contrary-- fall is the time to harvest roots, nuts, and late-season fruits. Join Maria Wesserle of Four Season Foraging in this virtual event to discover fall foragables in the urban environment. This will be an introductory class discussing the identification, harvest, and preparation of a variety of wild foods, likely including chokeberries, hackberries, crab apples, and black walnuts.

Registration is not required. Simply join online on Instagram.com or through the app. You will be able to interact and comment in real time. Make sure you follow Four Season Foraging (handle @fourseasonforaging on the app) to get a notification of when the event goes live. You must have an Instagram account to participate. For more information on viewing live events on Instagram, please see this help article. Please note that the times listed are for Central Time.

Suggested donation of $5 - $15. Please donate here if you can. No one will be turned away for lack of funds.

If you have any questions, please email info@fourseasonforaging.com or call 612-440-5958.

The days may be getting shorter and the weather colder, but that doesn’t mean the foraging season has come to a close! On the contrary-- fall is the time to harvest roots, nuts, and late-season fruits. Join Maria Wesserle of Four Season Foraging in this virtual event to discover fall foragables in the urban environment. This will be an introductory class discussing the identification, harvest, and preparation of a variety of wild foods, likely including chokeberries, hackberries, crab apples, and black walnuts.

Registration is not required. Simply join online on Instagram.com or through the app. You will be able to interact and comment in real time. Make sure you follow Four Season Foraging (handle @fourseasonforaging on the app) to get a notification of when the event goes live. You must have an Instagram account to participate. For more information on viewing live events on Instagram, please see this help article. Please note that the times listed are for Central Time.

Suggested donation of $5 - $15. Please donate here if you can. No one will be turned away for lack of funds.

If you have any questions, please email info@fourseasonforaging.com or call 612-440-5958.

**Registration is closed.**

Instead of throwing your “weeds” in the yard waste bag, try eating them! Several species of plants that grow across lawns and gardens are edible and delicious, and oftentimes pack more nutrients than domesticated varieties. Join Four Season Foraging and Maria Wesserle as we learn how to identify common wild edible plants. Species we will cover include purslane, lamb’s quarters, dandelion, and plantain.

This is an online event! You will be able to watch in real-time, comment, and ask questions as Maria discusses plants through an interactive slideshow. You can also replay the video after the live airing. 

How it works: after purchasing, you will receive a confirmation email from Four Season Foraging. On the day of the web event, I will send you an email with a link to the live video. Simply click on this link at the time listed above in order to participate. 

Since this is Four Season Foraging’s first web event, there is a special one-time-only introductory price! Sliding scale $5 - $15. For more details, please email info@fourseasonforaging.com or call 612-440-5958.