A Foraged Feast with Betsy Nelson, That Food Girl

Date: June 10, 2020

Location: Virtual Meeting

Teacher Name and Titles: Betsy Nelson

Nelson, Betsy

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