Join us at Sapsucker Farms in Mora for an introductory foraging workshop with Maria Wesserle of Four Season Foraging. We'll be learning all about the different native plants and mushrooms suitable for medicinal and culinary use, and how to identify them. Foraging has been around for centuries and this program will touch on the ethics of preserving plants for future generations.

Join Ariel and Maria for a full day of foraging fun at the Hartley Nature Center in Duluth! The workshop will start with two indoor slideshow presentations: one covering introductory information about wild mushroom foraging, and the other about wild edible plants we may find in the area. We will then break for lunchtime (please bring your own bag lunch!) and hit the trails afterwards to apply our newfound knowledge to the surrounding landscape. Mushrooms and plants we may encounter include nettle, meadowsweet, bunchberries, wild cherries, chicken of the woods, chanterelles, porcini, oysters, and more! Bring your own bags or baskets, as we can pick any edible mushrooms or fruit we come across! Please note that we are not allowed to pick plant parts like greens, flowers, and roots.

Wild edibles grow all around us, you just have to know what to look for! Bring your basket and join Maria Wesserle of Four Season Foraging as we hike around the forests, fields and wetlands of Wargo in search of wild edible plants and mushrooms. We'll discuss identification, sustainable harvesting methods and preparation. If we get lucky, we may get to pick some fruits or mushrooms! This class will be held rain or shine, so please dress for the weather.

Join Maria Wesserle and Four Season Foraging for a full day of foraging! Take a trip out to the countryside for an in-depth exploration of wild plants and mushrooms. We will discuss laws and ethics around foraging, as well as identification, harvest, and preparation of edible species. Plants and mushrooms that we may find include wild grapes, wild plums, chanterelles, and chicken of the woods! If we’re lucky, we may even get to harvest some mushrooms or fruits. (We won’t be able to collect greens, flowers, or roots, but we can learn about them!)

It’s unnecessary to trek into the wilderness to harvest wild edibles—there are options right here in the city! Join Maria Wesserle of Four Season Foraging to explore the urban environment in search of wild foods.

The class will focus on easy to identify flowers and fruits, starting right on ASI’s campus. Participants will also discuss other wild edibles found along the way and the cultural heritage of foraging in Sweden and other Scandinavian countries.

Take a trip out to the countryside for some forest foraging! Join Maria Wesserle and Four Season Foraging to learn about wild harvesting of plants and mushrooms in rural areas. We will discuss laws and ethics around foraging, as well as identification, harvest, and preparation of edible species. Plants and mushrooms that we may find include milkweed, stinging nettle, chanterelles, chicken of the woods, and more! If we’re lucky, we may even get to harvest some mushrooms. (We won’t be able to collect greens and roots, but we can learn about them!)

Contrary to popular belief, you don’t need to travel to rural areas to forage! The urban environment contains a diverse (and delectable!) array of wild edibles. Join Maria Wesserle and Four Season Foraging as we learn about common wild fruits and herbs that grow in urban areas, including mulberries, raspberries, yarrow, and wild bergamot. If we’re lucky, we may get to harvest some fruit together! We will also discuss other wild edibles found along the way.

Contrary to popular belief, you don’t need to travel to rural areas to forage! The urban environment contains a diverse (and delectable!) array of wild edibles. Join Maria Wesserle and Four Season Foraging as we learn about common wild fruits and herbs that grow in urban areas, including mulberries, raspberries, yarrow, and wild bergamot. If we’re lucky, we may get to harvest some fruit together! We will also discuss other wild edibles found along the way.

Plants are among our oldest ancestors, and like good elders, they are full of stories and wisdom. Join Maria Wesserle of Four Season Foraging and Owen Marciano of Nonna Terra as we explore plants as elders, teachers, and guides, helping us connect to our past as we envision bright new futures.

This workshop is an opportunity to practice plant identification and to learn about the history of colonization through one plant’s stories. Through a mixture of foraging, research, and discussion, we will grapple with the weight of these histories so that we can dream forward together.

Gather together on the longest day of the year with Maria Wesserle and Four Season Foraging to learn about summer foraging of medicinal plants. Several species are traditionally thought to reach their peak in midsummer, including yarrow, wild bergamot, and mugwort. We will discuss identification, edibility, and medicinal uses of these species, and talk about other wild edibles we encounter in the field.

We live in inherently dysregulating times. Genocides, global warming and the quickening of late stage capitalism deeply impact our spirits and nervous systems, individually and collectively. This class offers a space to tap into one our oldest and deepest relationships. Our plant kin offer a space of remembrance, support and friendship. They also connect with our bodies medicinally, offering calm and comfort in moments of distress. This class will explore how remembering our interconnection to all beings allows us to access our grief and also offers the medicine to keep going. We will look at trauma through a non-pathologized, politicized lens, and explore what it means to be in reciprocal relationship with our plant kin. We will tell stories, hold space, and engage in embodied practice.

Discover the richness of foraging in the city! Join Maria Wesserle and Four Season Foraging as we learn about common wild fruits that grow in urban areas, including juneberries, raspberries, cherries, and aronia. Juneberries should (hopefully!) be ripe and ready to harvest. We will also discuss other common wild edibles found along the way.

Join us at Sapsucker Farms in Mora for an introductory foraging workshop with Maria Wesserle of Four Season Foraging. We'll be learning all about the different native plants and mushrooms suitable for medicinal and culinary use, and how to identify them. Foraging has been around for centuries and this program will touch on the ethics of preserving plants for future generations.

Take a trip out to the countryside for some forest foraging! Join Maria Wesserle and Four Season Foraging to learn about wild harvesting of plants and mushrooms in rural areas. We will discuss laws and ethics around foraging, as well as identification, harvest, and preparation of edible species. Plants and mushrooms that we may find include wood nettle, virginia waterleaf, oysters, chicken of the woods, and more! If we’re lucky, we may even get to harvest some mushrooms! (We won’t be able to collect greens and roots, but we can learn about them!)

A surprising number of the plants that grow all around us and are scorned as “weeds” have awesome healing properties! Furthermore, some of the beautiful flowers that are favored for landscaping are also healthful herbs. Join Four Season Foraging and Maria Wesserle as we learn edible and medicinal traits of common herbs, and how to identify them. Some plants we will cover include dandelion, linden, yarrow, and wild bergamot. Please note that we will not be harvesting any herbs, but we will have lots to discuss about them!

May is morel month in Minnesota! Learn all about this highly prized and elusive mushroom with Maria Wesserle and Four Season Foraging. The first tip is free: take time off work and go out on a weekday to beat the crowds! Though finding mushrooms is never guaranteed, we will spend a large portion of the workshop learning about and looking for morels—and hopefully harvesting some! Other plants and mushrooms we may encounter include wood nettle, Virginia waterleaf, oysters, pheasant back, and more. (We won’t be able to harvest greens and roots, but we can learn about them!)

It’s unnecessary to trek into the wilderness to harvest wild edibles—there are options right here in the city! Join Maria Wesserle of Four Season Foraging to explore the urban environment in search of wild foods.

The class will focus on easy to identify roots and greens, starting right on ASI’s campus. Participants will also discuss other wild edibles found along the way and the cultural heritage of foraging in Sweden and other Scandinavian countries.

Urban foraging is gaining popularity across metropolitan areas. Learn how to do it safely and sustainably with Maria Wesserle of Four Season Foraging. Plants we will probably encounter include garlic mustard, burdock, dandelion, plantain, and many others! We will discuss identification, harvest, and preparation of each plant.

Take a trip out to the countryside for a foraging field day! Join Maria Wesserle and Four Season Foraging to learn about wild harvesting of plants and mushrooms in rural areas. We will discuss laws and ethics around foraging, as well as identification, harvest, and preparation of edible species. Plants and mushrooms that we may find include wood nettle, Virginia waterleaf, morels, oysters, and more. If we get lucky, we may even get to harvest some mushrooms! (We won’t be able to collect greens and roots, but we can learn about them!)

They say that April showers bring May flowers… What they don’t tell you is how many of those flowers are tasty wild edibles! Join Maria Wesserle and Four Season Foraging as we explore the spring landscape and learn about wild edible and medicinal plants. We will probably encounter garlic mustard, burdock, dandelion, plantain, and many others! We will discuss identification, harvest, and preparation of each plant.

They say that April showers bring May flowers… What they don’t tell you is how many of those flowers are tasty wild edibles! Join Maria Wesserle and Four Season Foraging as we explore the spring landscape and learn about wild edible and medicinal plants. We will probably encounter garlic mustard, burdock, dandelion, plantain, and many others! We will discuss identification, harvest, and preparation of each plant.

They say that April showers bring May flowers… What they don’t tell you is how many of those flowers are tasty wild edibles! Join Maria Wesserle and Four Season Foraging as we explore the spring landscape and learn about wild edible and medicinal plants. We will probably encounter garlic mustard, burdock, dandelion, plantain, and many others! We will discuss identification, harvest, and preparation of each plant.

Did you know that many of the evergreens that inhabit our landscape have edible and medicinal properties? Learn how to safely forage them in this class taught by Maria Wesserle of Four Season Foraging. Students will learn how to identify, harvest, and prepare edible evergreens while avoiding toxic varieties. Please note that this class won’t actually include harvesting, but there will be a variety of evergreen species to look at and learn from.

Join Maria from Four Season Foraging as she talks about edible weeds and foraging, with an emphasis on spring and summer plants. Everyone is welcome. This program was made possible with Arts & Cultural Heritage Funds from Minnesota's Clean Water, Land, and Legacy Amendment.

From spruce tips to maple syrup and wild plums to basswood leaves, trees offer an incredible source of food for urban foragers! Join Maria Wesserle of Four Season Foraging to learn tips on identifying these tasty trees, even during the cold months when leaves are absent. We will also discuss harvesting and preparation methods, including a quick overview of tapping trees for sap and syrup. There will even be maple, birch, and walnut sap on hand to sample!

Wildlife tracking offers many gifts, one of them being the ability to develop a closer relationship with the animals who share the landscape with us. Join Maria Wesserle (certified Track & Sign III through CyberTracker North America) as we explore our local landscape for tracks and signs of fellow creatures. Things we may come across include footprints (tracks), scat, feeding sign, burrows, and other marks on the land of animals such as deer, raccoons, red fox, woodpeckers, owls, and more!

Evergreens are easy to spot among the otherwise grey landscape, and they have a long history of treating coughs and colds, and supplying much-needed vitamins A and C during the winter. They have been used by Nordic cooks to brighten flavors and have caught the attention of New Nordic Cuisine chefs for new, experimental foods.

Join Maria Wesserle, founder of Four Season Foraging, to learn which evergreens to harvest and which to avoid. Together, you will go over the identification of different evergreen species and how to use them. This class will focus on traditional uses as you make pine-infused vinegar, pine switchel, hot tea, juniper salt, and a bit of juniper butter to spread on tasty slices of rye bread. Suggested age 16 and up (those under 18 should be accompanied by an adult.)

Ready to dive into identifying, processing, and even tasting evergreens this winter? Maria Wesserle will share information about some of the evergreens commonly available in the upper Midwest, how to identify, harvest or source, and prepare them in this hands-on version of her popular lecture. Maria will lead the class in preparing white pine, white cedar, and juniper, and students will go home with a sample of juniper butter. The classroom is sure to smell great, and students will have lots of time to get all their questions answered.

Ready to dive into identifying, processing, and even tasting evergreens this winter? Maria Wesserle will share information about some of the evergreens commonly available in the upper Midwest, how to identify, harvest or source, and prepare them in this hands-on version of her popular lecture. Maria will lead the class in preparing white pine, white cedar, and juniper, and students will go home with a sample of juniper butter. The classroom is sure to smell great, and students will have lots of time to get all their questions answered.

From spruce tips to maple syrup and wild plums to basswood leaves, trees offer an incredible source of food for urban foragers! Join Maria Wesserle of Four Season Foraging to learn tips on identifying these tasty trees, even during the cold months when leaves are absent. We will also discuss harvesting and preparation methods. Depending on how the season shakes out, we may be able to pick some crab apples or other late-season fruit!