A Foraged Feast with Betsy Nelson, That Food Girl

Herbalist and food stylist Betsy Nelson will teach some easy ways to weave foraged foods into your daily cooking.

Please have these (optional) materials for a mindful tasting experience and to enhance your experience of this online presentation: (PDF of list)

+ Please have 1 teaspoon fresh or dried rose petals
+ A couple fresh dandelion leaves, washed
+ 1 sprig of Creeping Charlie, with flowers, washed
If you can find any of these nutritious wild edibles, please gather a few and have them with you to taste and learn about during the lecture:
+ Dandelion greens (Taraxacum officinale)
+ Creeping Charlie (Glechoma hederacea)
+ Violet leaves (Viola spp.)
+ Lambsquarter (Chenpodium album)
+ Purslane (Portulaca oleracea)
+ Plantain (Plantago major)
+ Wood Sorrel (Oxalis spp.)
+ Garlic mustard (Alliaria petiolata)
+ Yellow dock (Rumex crispus) leaves