How this course collection is organized
Mushroom Foraging
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Where to Find Mushrooms (9:20)
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Introduction to Mushroom Foraging (17:22)
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Morel Mushroom (5:57)
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Chantrelle Mushroom (12:22)
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Porcini Mushroom (9:29)
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Shaggy Mane Mushroom (1:40)
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Preserving Mushrooms (8:34)
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Cooking: Morel and Grilled Pork Belly (4:23)
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Chantrelle Mushroom and Pasta (5:08)
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Grilled Porcini (2:41)
The Forest
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Introduction to Forest Foraging (11:23)
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What Not to Eat in the Forest (1:17)
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Ferns (5:18)
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Fiddleheads (1:48)
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Red Alder Tree (0:58)
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Western Hemlock (2:13)
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Douglas Fir (1:45)
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Birch Tree (1:20)
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Fiddlehead Tempura (6:03)
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Thank you and Acknowledgement (0:43)
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Fir Tip Rice Pudding (2:07)
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Fir Tip Tea (0:50)
The Ocean
Urban Foraging
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Introduction to Urban Foraging (1:58)
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Important Things to Note When Urban Foraging (21:08)
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Stinging Nettle (3:02)
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Lemon Balm (0:58)
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Clover (1:12)
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Currants (2:48)
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Chickweed (1:07)
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Miner's Lettuce (2:02)
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Bittercress - Mustard family (1:18)
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Pineapple Weed - Chamomile relative (0:48)
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Wild Rose Petals (1:25)
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Dandelion and Cat's Ears (1:49)
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Cooking Stinging Nettle (2:23)
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Lemon Balm Infused Bread (6:38)
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Urban Weed Salad (4:22)
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Stuffed Chicken with Lemon Balm (3:25)
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Rose Petal Custard (3:50)
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Birch Leaves Tisane (1:15)
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Dandelion Fritters (2:59)
The River, Meadow, and Wetland
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Introduction to River, Meadow, and Wetland Foraging (1:53)
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Plants to avoid (12:40)
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Thimbleberry and Berry Picking (2:23)
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Wild Blueberry (2:08)
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Salmonberry (2:54)
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Huckleberry and Native Blackberry (1:49)
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Japanese Knotweed (1:40)
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Fireweed (1:18)
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Labrador Tea (3:46)
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Oxeye daisy (1:10)
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Elderberry (1:33)
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Oregan Grape and Oregan Grape Vinaigrette (5:00)
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Making Wild Jelly (8:55)
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Simple preserving: Pickling (6:48)
Bonus Material
