Wild Foraging with Courtney

Wild Hackberry Processing Class – Graham, Texas (West of DFW) – Saturday, November 7th

The hackberry/sugarberry fruit (Celtis spp.) has been used by indigenous peoples for tens of thousands of years. In this special class focused specifically on this excellent but massively underutilized wild food source, you will learn how to identify, collect and process them into delicious food and drinks. You will also learn about the basic nutritional content, and get to taste your own harvest.

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Wild Acorn Processing Class – Graham, Texas (West of DFW) – Saturday, November 7th

The acorn is the fruit (nut) of the oak tree, with a distinctive and iconic appearance that is familiar to most of us. However, most people do not know that every acorn is edible!  The key to unlocking the edible uses of the acorn involve using water to leach out the astringent tannins. When properly processed, acorn flour is a rich, nutty, nutritious and valuable wild food source. In this class you will learn how to identify, collect and process acorns into delicious food. 

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Mushroom & Plant Foraging Class – Canton, Texas (East Texas) – Saturday, November 14th

This special 4-hour foraging class in Canton, Texas will introduce you to both plants and mushrooms of the edible, medicinal and toxic types.  Courtney will cover the wild plant portion, and mycology expert Sebastian Tabibi will help you learn about the mushrooms of East Texas, their habitat and growth conditions, identification, edibility or toxicity, and uses. This class includes a foraging walk, mushroom specimen examination, Q&A, and educational materials on plants and mushrooms in PDF form.

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