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The Seasonal Kitchen: Urban Weeds and Wild Foods
Jun 15 2017 /6:00 pm - 8:30 pm$25 – $30
Wild plants and weeds are our most unloved plants, however, they are a sacred gift to us, waiting to be explored, consumed and relished! Much of our modern diet is missing the riches that are freely provided through wild edibles. They are a gift of super nutrition, medicine and delicious tastes, offering anti-aging benefits. Many of these plants can be discovered in your own backyard and added to your daily diet to increase your nutritional intake. They are a powerhouse of health and are a wonderful addition to soups, salads and smoothies or added to your favorite meals! Join Master Herbalist Sherilyn Long for a fun-filled introduction to cooking with wild edibles. Don’t spray those pesky weeds – eat them!
Instructor: Sherilyn Long, MH, LMT grew up in the Philippines climbing fruit trees as a missionary kid. She obtained her BA in Cultural Anthropology. In 2004, while working on her post-graduate studies in Marriage and Family Therapy, she was diagnosed with chronic fatigue syndrome. She considers this challenge and the ensuing journey toward health and vitality one of the best gifts of her life. She has worked as a whitewater raft guide, with at-risk youth in the wilderness, and is a licensed massage therapist. In June 2016, she received her Master’s Degree in Herbology, focusing on the application of nutrition and wholesome herbs to assist the body in its ability to prevent and alleviate disease. Sherilyn’s favorite edible herb is the bristly burdock and her favorite tree is the Ponderosa pine.
PRE-REGISTRATION REQUIRED; SORRY, NO WALK-INS. CLICK HERE TO REGISTER.
Click here for more info about The Seasonal Kitchen cooking series.
This program is made possible by generous support from Pilgrim’s Market.