Soup and Salad: Spring Foraging Expedition
In this class you will forage and taste greens and vegetables that you see every day, growing around your neighborhood. You will learn to identify, use and process both urban weeds and native East Bay edibles and explore which wild foods are best to eat raw in a salad, cooked into a spring soup, or used as medicinal tea. You will leave with a full belly, as well as an understanding of some traditional ethnobotanical uses of common east bay plants and which may be safely harvested to eat.
Created by Institute of Urban Homesteading
60th St. and Adeline St.
Oakland, CA 94608
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