Class Size: Limited to 30 participants
Cost: $30 per person
There may be a waiting list and potential for another class if we have enough participants.
To secure your spot or any questions please contact:
Terry Sobotta: (920) 979-8611
Sean Kok: (920) 539-2783
Overview
Discover the flavors of spring with an immersive foraging experience led by a WI Mushroom and Wild Edibles specialist.
This two-day workshop blends classroom learning with a hands-on field foraging session, focusing on safe identification, sustainable harvesting, and culinary uses of spring’s most prized wild foods — including mushrooms, ramps (wild leeks), and other edible plants.
Program Schedule
🌿 Day 1 – Classroom Session (3 hours)
- Identifying common edible mushrooms and plants in Wisconsin
- Safety tips and “look-alike” warnings
- Best practices for sustainable foraging
Local regulations and field preparation
🍄 Day 2 – Field Foraging Experience (2 hours)
- Guided foraging walk through a local natural area
- Hands-on identification and harvesting techniques
- Discussion on cleaning, storage, and cooking uses.
Instructor Background
Tavis has been a mushroom enthusiast for most of his life. An amateur mycologist from Northern Wisconsin with over 40 years of experience studying local fungi. He is the author of Mushroom Cultivation (Quarto), The Beginner’s Guide to Mushrooms (Quarto), and Grow Your Own Mushrooms (Quarto). Tavis is currently working on a two-volume book, The Mushrooms of Wisconsin. He teaches mycology classes at around 35 schools throughout the Upper Midwest and an active contributor to everything mushroom-related in the Midwest.
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