In this class you will learn:
- Tips for ethical and legal foraging/harvesting
- Where to find different edible seaweed species
- How to easily identify at least a dozen favorite sea vegetables
- Why some kelp beds are disappearing and why this matters
- Techniques for preserving your harvest
- Inspiring cooking methods for including seaweeds you harvest in your daily fare. We’ll enjoy lots of hands-on cooking demos and learn many recipes with something for even the pickiest eaters in your family including package-free “Nori chips,” Wakame fettuccine, Sea Oak pickles, and savory seaweed Gomassio.
- Medicinal seaweed preparations for sustaining health, improving common imbalances, and first aid situations
- How to create your own at-home (or at-campground!) seaweed spa treatments!
Class fee includes camping with our group Friday and Saturday nights, Saturday dinner, Sunday breakfast, product samples, and a full color “Sea Vegetables of the Pacific Coast” identification card (laminated and ready for a dip in the ocean!).
And did we mention how beautiful the river is where we will camp and swim, and how spectacular the coast is where we will visit the tide pools?!? It is Allison’s favorite place.
This class is one weekend of the comprehensive Ten Month Herbal Studies program.
Please feel free to be in touch with questions: email@example.com
About your teacher:
Allison Poklemba is a botanist, herbalist, environmental educator, co-director of Dandelion Herbal Center, co-owner of Backcountry Press, and (most importantly!) a seaweed enthusiast. She has been teaching about the joys of foraging for and cooking with sea vegetables for 20 years. Each spring and summer she guides classes through the tide pools of Northern California on seaweed harvest adventures.