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Registration Deadline: Wild Wisdom
March 11 - March 12
A unique, multi-season outdoor & online series covering ethical wild food foraging, medicine-making, and craft!
Launched in 2019 in partnership with the Wild Foodies of Philly, this 10-month in-person and online program is designed to introduce participants to the most common 100+ wild edible, medicinal, and craft plants of the Philadelphia bio-region. Monthly sessions include in-class and in-field time to botanically I.D., gather, and harvest useful plants with in-depth sharing on plants’ ecological, nutritional, medicinal, and cross-cultural usage, as well as an online intensive on at-home preparation. The program includes course binder, field-friendly plant info cards, guest presenter visits on special topics, and in-class participant projects. Topics will include: botany, introduction to regional ecology, tools of the trade, making of medicinal preparations, spice blends, salads, dressings, main dishes, nut processing, tree tapping, intro to mushroom foraging, and more! This program is geared toward those looking to grow ever-closer to the region’s wild sources of food and medicine and those committed to sharing this knowledge with others.
Wild Wisdom 2021 classes will meet March – December:
In person: Classes will meet on the 3rd Saturday of the month in person at the Farm at Awbury, 6336 Ardleigh St. The AM class will run from 10:00 AM to Noon, and the PM class will run 1:00 to 3:00 PM. Students will register for one or the other time slot.
Online: The cooking portion of the class will be online for all students on the 3rd Sunday of the month from 4:00 to 5:00 PM.
This is a total of 3 class hours monthly.
The first Saturday class will be held on March 20th and the first on-line cooking class on Sunday, March 21st.
The cooking portion of the program will be held online this year, with the in-person sessions serving to do a deep dive on the plants of the month, botany, safe sampling, and harvest. We will be sending a recipe and materials list around ahead of time along with a Zoom link for you to join in your kitchen to watch and/or process the plants together as a group. These cooking sessions will also be opened to the wider community to widen access to this knowledge.
With COVID safety in mind, we will be holding two back-to-back sessions each third Saturday, and enrollment is limited to 15 students per session. In addition, we are holding the program seasonally when we can host a majority of the class outside with masks required. Before coming to the first program, students will be asked to sign a COVID waiver and the group will maintain an expectation and practice around self-disclosure of health to the group in the case of anticipated exposure.
Participants have two payment options:
- pay the full balance up front or
- pay in two installments – $250 upon registration and $250 by July 1st
Please note: Registration is first come, first served, and we do anticipate this program to sell out.