Let’s Get Back to Our Roots – and Shoots and Fruits!
Long before industrial farming, indigenous communities relied on the bountiful natural landscapes of Southern Wisconsin to provide them with a full and balanced diet. In this unique 3-part workshop series – led by botanists, chefs, master naturalists and foraging experts – you’ll learn the basics and/or deepen your understanding of wild edibles, where to find and ethically harvest them, and how to incorporate them into nourishing meals and preserves. Ingredients harvested during the first two workshops will be used to prepare a feast at the Chef’s Table event on 10/8. Join us in reconnecting with nature in our watershed and bridging the gap from forest (and prairie) to fork!
This workshop is PART TWO of a THREE PART series. You may register for the workshop or chef’s table individually, or select the package option below for a discount. Participation in the intro workshop is not required to attend this workshop or the chef’s table event.
Foraging Immersion Workshop with Chris Gavin of Eagle Outdoor Skills
Description: Join us as we forage for native wild edibles and explore the restored natural landscapes of the Lower Sugar River watershed. We will identify and harvest wild edibles while discussing tools, tips, tricks, and techniques for sustainably gathering your food.
Date: October 1, 2022
Time: 10am-12pm
Ages: 12+
Venue: Three Waters Reserve and adjacent natural areas
What to Bring: Water bottle, snacks, long sleeved weather appropriate clothing, hat, hiking shoes or boots, gathering basket/bag
Closing Date for Registration: Friday September 30, 2022
Cost: $60 per person (25 seats available)
Three Waters Reserve is a privately-owned nature reserve and event center owned and managed by the Southern Wisconsin Land Conservancy. The event center sits on 57 acres of restored native habitat along the Lower Sugar River near Brodhead, WI. Once occupied by the Decatur Lake Golf Course (1926-2018), the reserve is now home to the Lower Sugar River Watershed Field Station, a hub for watershed research and education, and unique food experiences of Chef John Marks of Culinary Nirvana, LLC. The dramatic topographic relief and habitats on the property range from upland oak savanna and prairie to forested and emergent wetlands and open water, making it an important area for biodiversity, including rare and uncommon plant species and wildlife. The property is located in a reach of the Sugar River featuring public and private nature preserves and wildlife management areas comprising nearly 7,000 acres of Avon Bottoms and adjacent conservation lands, considered a state wetland gem and important bird area.
