Forest to Fork

Foodies looking for an immersive experience that celebrates autumn’s bounty, this one’s for you: ’tis the season for foraging the land for a wide selection of delicious and edible fungi — porcini, oyster and giant puffball mushrooms are tops — as well as culinary and medicinal plants. (Think dandelion, chicory and burdock). Are you new to foraging and curious about the forest-to-fork movement? You’re in luck. Many experts across the country host workshops on harvesting and preparation. These sessions will help you reconnect with nature while stocking your seasonal pantry.

Be sure to book workshops with regional expert guides — they understand where you are legally able to forage. (Notably, Crown lands are generally accessible, but foraging isn’t permitted in provincial parks). Most foraging workshops focus on wild mushroom identification, the importance of ethical harvesting and traditional Indigenous land practices with native plants. They’ll clue you in on safety and health concerns, and teach you to distinguish edible plants from toxic ones. A good workshop will emphasize the ethics behind sustainable foraging and the importance of learning which parts of the plant to leave to foster regeneration.