Mushroom Hunting

131 Walnut St,Saugus MA 01906

18 September, 2021

Description

The forest floor is filled with fungi! Which ones will pair perfectly with parmesan? Which one is the kiss of death? Mushroom HuntingThe forest floor is filled with fungi! Which ones will pair perfectly with parmesan? Which one is the kiss of death? These are important things to know when you are foraging. Learn from a master, Tyler Akabane, how to harvest a wide variety of New England mushrooms. Take Away’s:By the end of this course, you will be able to identify a range of local wild plants and fungi. You will also learn plenty of peripheral and entertaining fungi information. Details:Age: 16+ (younger allowed with adult supervision) (families okay) Bring a friend - BUY A CLASS PASS & SAVEPurchase a class pass and save! A class pass is the system we have for multiple ticket purchases. By purchasing a class pass you will get a special promo code which will allow to enter it upon purchase. For example, if you buy 5 classes for $249.00, you will receive $350.00 in class value. That's 29% off! Recommended equipment: Knife: Moraknife,  or Pocket knife (not serrated)All-Weather Notebooksscissorsglovesbags or basketWater bottleDress for the weather - We’ll be outside for all classes, rain or shine Suggested Guides:Peterson Field Guide to Medicinal Plants and Herbs of Eastern and Central North America, Third Edition (Peterson Field Guides). - Steven Foster and James A. Duke Peterson Field Guide to Medicinal Wild Plants of Central/Eastern U.S - Lee Allen Peterson and Roger Tory Peterson Peterson Field Guide to Mushrooms - Kent and Vera Mcknight Wild Food Adventure Series: Edible Wild Plants From Dirt to Plate - John Kallas, PhD Indian Herbology of North America - Alma R. Hutchens The Forager's Harvest: A Guide to Identifying, Harvesting, and Preparing Edible Wild Plants - Samuel Thayer Nature's Garden: A Guide to Identifying, Harvesting, and Preparing Edible Wild Plants - Samuel Thayer Incredible Wild Edibles - Samuel Thayer  Guidelines:Use knives with care. Always cut away from yourself. Ensure that no other people are within the knife’s length with an unsheathed knife.Be aware of environmental dangers. Examples are snakes, poison ivy, nettles, and rough terrain.Disturbance of Endangered Species; or Protected Species of plants or animals is PROHIBITED.Do NOT eat anything foraged unless you are 100% sure that it is what you think it is.Make sure you can forage in the area you’ve chosen. Check with the landowners, etc.Know whether your harvesting will hinder the future harvest. For example, don’t take more than the plant can handle. We want to forage BUT also leave everything as close to how it was as possible.No littering, if you can carry it in you can carry it out.We will pick only what we need for educational use/personal use.\We will pick no protected or endangered plants.No Alcohol allowed in parks.Classes will take place in the elements. Be prepared for hiking, dirt, bugs, snakes, etc.In the event of inclement weather, programs will be rescheduled.If you must reschedule your class, please give at least 24 Hrs. notice. In less than 24 hours you can transfer your payment to another class. Instructor: Tyler AkabaneTyler works finding and selling wild mushrooms for some of Boston's best restaurants. He is on the identification committee of the Boston Mycological Club. Tyler trained with Mr. and Mrs. Bessette, the authors of Edible Wild Mushrooms of North America.