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Florida Herbal Conference Starts February 28

Florida Herbal Conference live oaks 442x450 Florida Herbal Conference Starts February 28

Workshops at the Florida Herbal Conference take place lakeside in the shade of majestic live oaks draped with Spanish moss. Photo by Ralph Giunta.

Florida herbalist Emily Ruff grew a love for plants at an early age. Her father was a botanist, and her grandfather an urban farmer. At age 18, she traveled to Guatemala to work with medicinal herbs and to learn the traditions of what she describes, broadly speaking, as “our herbal ancestors.” Later, she studied under the late George D’Arcy, founder of the Florida School of Holistic Living for which Ruff now serves as director, as well as Rosemary Gladstar at Sage Mountain Herbal Retreat Center in central Vermont.

Although she spent nearly a decade as a practicing herbalist in Orlando, traveling to New England or North Carolina, as she put it, “to get my fix of the brother and sisterhood of the green people,” Ruff said she couldn’t help but feel isolated. “The Florida herbal community for a long time was largely disconnected,” she explained. But then Gladstar encouraged her to seek out other Florida herbalists.

“I started to poke around in the rocks and gardens and realized that in most of the major communities in Florida there was at least one practicing herbalist,” Ruff said. This realization became the impetus behind the Florida Herbal Conference, now in its third year.

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Hunt Gather Cook 288x350 Boulder to Rediscover “The Forgotten Feast” November 1Hank Shaw, author of Hunt, Gather, Cook: Finding the Forgotten Feast, makes a tour stop at the Black Cat Farm Table Bistro in Boulder, Colorado on Tuesday, November 1 to sign books and help guests rediscover that which has been forgotten through a prix fixe feast featuring foraged foods and flavors. 

Chef Eric Skokan presents the menu, which is slated to include risotto with porcini and second cutting hay, pickled mallow, campfire trout, spruce, pine nut aioli, crispy thistle, Colorado lamb (not to be confused with the next menu item) lamb’s quarters, burdock root gratin, and pickled rose hips, with maple and walnut cake, black walnut ice cream, and nocino for dessert. Any of the non-foraged ingredients are deeply local, with 80% of the restaurant’s usual provisions coming from their 70-acre Black Cat Farm.  Read the rest of this entry