Foraged Thanksgiving - 11/16/19 (Marshall, NC)
10a - 5p
Fera Farm, 503 Old Farm Rd, Marshall, NC
Early Bird Registration: $60 + $5 materials fee by 11/9
Regular Registration: $65 + $5 materials fee after 11/9
Let’s change the meaning of Thanksgiving, to a true time of thanks for super duper local foods and community of choice! Forget about the stress of food buying, days of prep and cooking, and family tension. Come out to the farm, forage fresh foods full of vitality, learn how to cook them hands-on, and enjoy a feast of epic proportions with like-minded folks!
Foraging is enticing, finding free food in the wild, jam-packed with more nutrients than any we could buy or grow. But the harvesting and preparation can be mystifying, that is until we are shown how.
Let’s come together for a fun, stress-free day of foraging wild roots, greens, seeds, and possibly wild nuts and mushrooms (depending on what we happen upon) and put them together with some previously preserved foraged foods, for an alternative Thanksgiving to beat all others.
Abby Artemisia and Brad Spivey combine their years of experience foraging professionally, academic and in-the-field research, and cooking in restaurants and for foraged feasts throughout the east coast, to bring you a day of learning and feasting that you’ll never forget! The value of the meal alone will exceed the cost! Add the education, with tips and tricks to take home and feed your family and community for years to come, and it’s priceless!
Tentative Foraged Thanksgiving Menu
subject to change due to availability
- Wild Game & Mushroom Meatloaf with Autumn Olive Glaze
- Wild Root Purée
- Sourdough Bread (leavened with local wild yeast) with Ramp-Infused Ghee
- Wild Greens with with Wild Berry Dressing
- Chestnut & Black Walnut Stuffing
- Autumn Olive, Spicebush and Hazelnut Cupcakes with Mulberry Butter Cream Icing
About Your Hosts/Instructors
Brad Spivey has 11 years experience cooking in restaurants, but has been cooking professionally off and on for well over 20 years under dozens of talented chefs across the country. He has spent several years working on small organic farms, and now makes his living as a professional forager. His experiences have blessed him with a unique knowledge and understanding of food that he loves to share with interested folks!
Abby Artemisia is the founder of The WANDER (Wild Artemisia Nature Discovery, Empowerment, and Reconnection) School. She teaches about plant identification, native plants, and working with plants for food and medicine throughout the country. Her mission is offering nature and herbal education to create healing through connection with the natural world and each other.
What to Bring
Bring warm layers (we’ll be outside digging and foraging), lunch (we’ll be cooking an early dinner), snacks, a water bottle, digging tools if you have them (digging/potato fork, trowel, shovel, hori hori), rain gear, and shoes for uneven terrain. Be sure to let us know any allergies (including allergies to alcohol) or dietary preferences you might have.
Come with Your Friends...
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