The Spring Forager
Wild Food & Wilderness Cookery
With the shift from Hunter Gathering to intensive farming we have
experienced a reduction in our dietary diversity. By ignoring the huge
variety of wild seeds, nuts, fruits, berries, edible roots, tubers,
fungi and hedgerow salads our diets have narrowed to utilise foodstuffs
available only through cultivation and farming. Through the centuries
the wild food larder has always been with us, but our knowledge of how
to identify, harvest and prepare these natural products is slowly
fading.“ Today as we march through seasonless supermarkets picking packages
from shelves, our brothers and sisters of remote regions are foraging
for wild foods.” Ray Mears
- Ponassing salmon
- Steaming trout
- Crustaceans, molluscs, & seaweeds
- Fresh water & sea fish- preparing and cooking
- Aboriginal cookery
- Edible & poisonous plant identification
- Seasonal hedgerow ingredients
- Backwoods salads & soups
- Backwoods beverages
- Hot rock cooking
| "Thanks for a cracking Spring Forager course last weekend, you really spoiled us! As ever, super enjoyable, relaxing and particularly filling! Great enthusiasm, skills and dedication from the Woodsmoke team – we were grinning all the way home." - T. Bull |
Review from the Daily Telegraph about this wilderness cookery and wild food course.
Heads Up... Whilst not essential, if you are keen on doing a bit of pre-course reading, we would recommend the following book - Wild Food and Foraging - Ideas and Guidelines for Harvesting Wild Foods (free download)
Please Note: This course is fully catered, but is not suitable for strict vegetarians.
Documents for download
- wild_food_&_foraging.pdf (22/03/2009)