Wildcrafting I

Credits: 
1
Registration Information: 

July 27-29, 2015 | 9am-4pm

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Location: 

Vermont Tech - Randolph Center Campus.

Field trips will be taken off campus but will depart and return from the appropriate campus each day.

Cost: 

The basic course cost is $250.

There is the option to take this course for academic credit for an additional fee of $100.

Facilitator: 
Course Downloads: 

(Part 1 of a course of study that can lead to certification by the Wild Food Gatherers Guild). This class is a stand alone class or may be used towards the Wild Food Gatherers Guild Certification - Level One

Students will learn the concept, ethics, historical uses and environmental impact of collecting wild and introduced plants while also learning the correct techniques of botanical identification, as well as harvesting, handling, preparation, and marketing. State and federal regulations will also be covered. A total of 10 wildcrafted items will be covered in the course. There is an outdoor collecting component to this course. Upon completion, students will possess the essential foundational skills and techniques used in botanical identification for safe and ethical collecting.

After successful completion of all course work and a score of 100% on all examinations, of all three courses, students will be eligible for the Wild Food Gatherers Guild Certification - Level One. This is in anticipation of Revised 2013 FDA Food Codes. Students interested in natural resources, marketing and entrepreneurial practices,environmental impacts and sustainability will benefit from this course.

Instructor information: Nova Kim and her partner Les Hook bring their wealth of information from over eighty years of combined wildcrafting knowledge and combined experience of working with forest resources in the Northeast, South and Rocky Mountains. Both are long-time gatherers and spirited educators, whether at the Smithsonian, Terra Madre conference in Italy, IWEMM-7 in Guatemala, or Vermont's various educational institutions. They have been featured in numerous books and articles, including the New York Times Magazine, the New York Times, New York Magazine, Village Voice, FoodArts Magazine, Green Living Journal , Yankee Magazine, Vermont Life, and others. They have also been featured guests on programs as diverse as VPR's Vermont Edition and NPR's Splendid Table.