slow-food-foraging22Even though I have lived most of my life in cities, I have always felt connected to nature through the wild edible and medicinal plants and mushrooms growing all around me. It is my mission to share that connection so that others may enjoy the free, delicious, healthy food growing all around them in a way that benefits both them and the ecosystems they harvest from.

I have a certificate in Ethnobotany from the New York Botanical Garden, where I am also an instructor. I lead foraging tours, do food preservation demos, and teach medicinal and edible plant workshops for numerous organizations including the Brooklyn Botanic Garden, Slow Food NYC, Just Food, and many others.

I also write books on foraging, food preservation, and sustainable food systems, as well as articles for numerous publications. My books include Northeast Foraging: 120 Wild and Flavorful Edibles from Beach Plums to Wineberries and Preserving Everything: How to Can, Culture, Pickle, Freeze, Ferment, Dehydrate, Salt, Smoke, Store…and More.

Please contact me if you are interested in having me lead a foraging tour or give a presentation for your group.

I’ll be teaching in many places from New York San Francisco to North Carolina to Wisconsin to Jerusalem over the next few months. Here is my upcoming events calendar.

 
Upcoming Workshops and Events

Give Someone (Yourself?) a Foraging Tour!
Check my upcoming tours to see if there is a date that works for you. Use the PayPal button below, and I’ll email to confirm which foraging tour you plan to attend:





“A book that wild food gatherers of all skill levels will want to own.” – Sam Thayer

 

“This is an essential book for anyone interested in food preservation.” – Ellen Zachos

The Forager’s Feast: How to Identify, Gather, and Prepare Wild Edibles is available for preorder! Part field guide covering 50 plants, mushrooms, and seaweeds with a widespread distribution, part cookbook for turning these wild edibles into delectable dishes, the book will be in your mailbox before the foraging season begins in Spring 2016!