Foraging a Taste of Nature

Foraging is growing in interest and popularity thanks, in part, to the growth of microbreweries, "farm-to-table" and "field-to-table" restaurants that source local, farm raised, and foraged ingredients like ramps, dandelion greens, violet flowers, mushrooms, fiddlehead ferns, and garlic mustard. People are excited about these new foods, flavors, and smells and want to experience more.

Fascination with foraging is really a return to our roots. Our ancestors fed themselves primarily from foraging. Acorns, greens, root vegetables, mushrooms, nuts, seeds, fruits and berries all grew in abundance within the forests, along the waters' edge, in meadows and prairies. Families had their favorite spots to harvest, and children carried on the tradition.


Group Volunteer Opportunities

We have a unique group volunteer service experience!
Volunteer to be Forest Garden Friends to support Growing Food Security!

This is an opportunity for volunteers to learn about permaculture forest gardens to restore ecosystems, grow food for people and animals, and create nourishing community spaces that build resilience.

Roll up your sleeves and come make a positive, immediate and resilient contribution to your community. Volunteers will remove plants, build arbors, harvest edibles, water, plant, install pathways and signage, dispose of trash, and engage in other permaculture focused activities.


My Permaculture Journey

Hi! I’m Susan. I’m an educator, a lifelong learner, and a newbie on the permaculture scene. I’m passionate about learning and discovering new and exciting outlets for my insatiable need for knowledge. In the past, I have taught myself how to bake pies, how to crochet (and then knit), and once took a disastrous foray into sewing. In my pursuit to live a greener life and to be more mindful, I’ve begun making my own body care and bath products and enjoy reading books about trees, bees, and birds.