WFG web classes are information-packed, hour-long visual and auditory journeys that will help you identify and prepare wild foods. Each is currently just $20. Join us for an upcoming online class delivered live, or sign up and watch the replay later. All come with a PDF of presentation slides for notetaking. NEW: Any classes you purchase appear in your member account for future use. If you would like access to all the web classes and more, check out the new WFG Learn Membership program!
Upcoming:
Poisonous Plants
May 11, 2024
Which wild plants are poisonous? How will I recognize them? How toxic are they? In this class, we answer these questions and more while learning some of our most common poisonous plants, as well as edible plants people mistake them for. Likely candidates for this class include: poison hemlock (Conium maculatum), water hemlock (Cicuta species), death camas (various genera), false hellebore (Veratrum species), poison ivy/oak (Toxicodendron species), and baneberry (Actaea species), plus a few more discussed briefly. Meet us online at 9 AM MT May 11, 2024, or view the replay later.
Wild Onions & Garlic
May 18, 2024
Ever wondered about wild onions and garlic–where to find them, and how to safely harvest and use them? In this class we will learn native and non-native Allium species, including how to tell them from poisonous “lookalikes,” how to harvest them sustainably, and more! Candidates for this class include natives like nodding onion (Allium cernuum), textile onion (Allium textile), and Geyer’s onion (Allium geyeri), as well as non-natives like feral garlic (Allium sativum), field garlic (Allium vineale), Egyptian onion (Allium x proliferum), and chives (Allium schoenoprasum). We’ll see how many we can cover in an hour! Join us online, or view the replay later.