Foraging the Wild...
A one-day course
run by Fergus for up to 7 people.
COURSES TAKE PLACE NEAR CANTERBURY AND THE SURROUNDING COAST


Five innocent young ladies + one wild man = a great day foraging - what else........
http://innocentdrinks.typepad.com/innocent_drinks/2007/09/wild-man-wild-f.html

In spring when the sap is rising there is no better time to celebrate the wild and get to grips with nature's celebratory abundance. On this one-day course we shall harvest the sap, not just metaphorically with respect to the sense of individually connecting with that rising sense of energetic well being but, also, literally, as we tap our native birch for its delicious syrup giving sap. Looking forward to the revelries of summer we shall alchemically distil this innocuous sap, this powerful essence of nature's fertility into a potent Bacchian Birch Sap wine. And then, of course, there is my favourite wild white: Dandelion and
Gorse wine.

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Energy. In a complex and challenging world we need copious amounts of it just to get by. But, it is possible to transcend our reliance on crap, nutrient deficient mass-produced food. Wild plants are nutritionally rich - uniquely so. Unlike cultivated vegetables, salad leaves and herbs for which - even if grown organically, many of the essential nutrients - in the form of manure or chemical fertilizer - have to be transported to the artificially set aside growing site, a wild plant germinates and flourishes where it is because the perfect balance of water, sunshine and nutrients come together in that unique location.

.... .....

At all times mindful of sound ecological harvesting practices, we shall identify and harvest a number of these nutritionally rich salad plants to create a healthy seasonal salad. Of course, despite the claims of extreme elements, the body can unlock the nutrient potential of plants other than those consumed exclusively in their raw state. Foraging, generally, should be about finding balance, not just ecologically within the connected web of inter-relational life systems, but also in terms of the ingestion of foraged foods. Many nutrients are best absorbed only when a plant is cooked. So, finding the best available spring greens we will endeavour to wok the wild, get creative and give full reign to the beneficial harmonious blending of the plants we find with respect to their full aesthetic, nutritional and gastronomic potential - with out forgetting desert, of course.

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Plants give life; in a bouquet of flowers or the gingko leaf concealed with shy, agonising and embarrassed hope within the letter of a Japanese lover, plants have been used to flame the passions, express love and ignite latent desire. But love and life dissolve into insignificance in the face of the tragedy that is ill health. Plants can act as potent weapons in the fight against many common ailments, and this is something we will investigate in an ad hoc manner as we come across plants with such healing potential. However, we should not forget that the intrinsic power of plants is attested to with respect not just to their life giving potential but, also, with regard to their death inducing capability. In 399BC Socrates fell foul of the Athenians inability to distinguish sophistry from wisdom and suffered their stupidity in the form of a hemlock induced terminal and fatal paralysis. Stupidity is a demon lurking in the undergrowth patiently awaiting those unable to distinguish, amongst many other things, wild chervil from its deadly cousin hemlock. In the course of our walk we shall shine an astute eye on such demons.

.... ...

I look forward to meeting you.

Fergus (Wild Man Wild Foods)

email: fergustheforager@lycos.com



Courses typically last for between 8 and 12 hours and involve foraging in different habitats, for example, woodland, field, river and seashore. The aim is to provide a general introduction to seasonally available wild plants, how to harvest them sustainably and how to utilize them as food. Lunch is served inside with a range of deliciously cooked seasonal wild food that you will have collected. Dinner is cooked on an open fire. I like to encourage people to get involved with the cooking.

However, because these courses are tailor-made to meet your requirements, you don't have to cook at all! All courses are limited to a maximum of 6 (very ocassionally, 7) people.

Please do be aware that cooking does constitute up to 40% of time spent on the course. If you are purely interested in identification to the exclusion of all else then this course is not for you.

All courses begin at 9am except Novermber courses, which will begin at 8am. The end time varies between 7pm and 9pm. If you have to travel a fair distance after the course we can discuss this and, possibly, try to finish nearer to 7 than 9.

COST:
The cost of the course is: £115 per person. This includes a full 12 hour day, 2 foraged three course meals*, something tasty to take home, information sheets and transportation back to your hotel at the end of the day if required.

*Occasionally only a two-course meal is prepared in the evening and when the clocks go back in October courses are 9-10 hours.

Corporate bookings by special arrangement for up to 20 people

Courses on dates not given can possibly be arranged for group (5-6)

Gratuitous rabbit picture - my friend Sue's gorgeous bunny. Shortly after this he knocked over my camera and broke it - thanks bunny.

The last words goes to....

"I wanted to say a great big thank you for such an amazing day.... all we did was follow you about - you kept leaping off into bushes and over streams and had to think of all the things to amuse us with too!

It was incredible to learn all those plants - everywhere I go now, I can't help scrutinizing the weeds.... just in case I could whip them up for a salad - there is a great crop of Fat [here] if you're ever in the area!

It was so fantastic - the whole day! We crammed soooo much in and you fed us sooo well.  Mum has already found a good source of [Jelly Ear] just down the road from her - in inner city Bristol!!  Rob's Mum has been talking about it non-stop since and has now vowed not to weed the allotment anymore as she is horrified by the fact that she has been pulling out perfectly good salad leaves for years!!

You really made an impression on all of us!  So thank you for being so inspiring and enthusiastic and great!  You're ace!

We have a request - please please please write your book - you have an audience that is eagerly awaiting it.

Also if you ever want to expand and start a cookery/foraging school let me know - I would love to be your assistant!

Anyway - take care and don’t work too hard!"

Claire 2007
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"Hi Fergus

Just wanted to say thank you for an excellent, unusual, and valuable day
last weekend. Tom and I enjoyed everything about the course. We learnt an
incredible amount and have hopefully absorbed some of the wide, wonderful
knowledge you shared with us.

It was weird going "back to reality", but we will certainly take a lot away
with us. We immediately wrote down everything that we could remember - the names, the habitats - and even attempted to draw pictures of the plants we tried. I don't think we could possibly remember everything though!

It was lovely also making new friends with Laurence, Becky and the scarily
clever Duncan. What a fab way to be thrown together with strangers!

We have recommended the course to all our mates and I will definately be
trying out the delicious birch sap wine recipe.

Thanks again for being the perfect host and teacher

Wild wishes
Emma and Tom" 2008
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On behalf of the "girls", I would like to say a very BIG thank you for a brilliant day on Saturday.  We all really enjoyed the foraging experience, and thought the lunch and supper was both interesting and tasty - although I  would suggest you give a miss to the introduction of the odd beach pebble in the apple crumble!
    Personally, I feel you have introduced me to a new way of thinking about food and how accessible it is in the immediate world around us.  I will definitely be putting a foraging book or two on my Christmas list! 
   
 Best wishes
 Caroline, Liz, Angela, Nicola and Helen

And a big thank you to you too Caroline, for organising the day. One I will never forget for many reasons. In addition to the food, there was great company, weather, and exceptional moonlight, to mention only a few!
H x
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Hi Fergus,
   Christine and I would both like to say a huge “Thank you!”  For our day out last Saturday.  I had the pleasure of overhearing Chris tell her sister over the ‘phone that it was the “best Birthday present ever.”
   We are still “downloading” the whole experience, but we feel it really important to say that despite walking and being outdoors all day, including walking dogs both before and after, we woke as dawn broke the nest day, feeling brilliant and charged with positiveness.
   Just to finish, we found the day inspiring, we are going to supplement our diet I eat regularly in good restaurants in France, and I found the taste experience quite sensational, and Christine pronounced your Birch sap wine to be the best wine she has ever tasted.

Thanks Fergus for such a wonderful day, and best of luck with your future endeavours.

Best regards,

Peter
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March 09
Hi Fergus
Thank you for a really brilliant day yesterday.
It was fascinating and you are the most wonderfully informative, enthusiastic and patient(!) teacher......we had a wonderful day and will never look at a hedgerow, wood, seashore.... in the same way again!

Here are a few photos of a truly unforgettable day and thank you again.

Love

Tessa & David
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April 09
Hi Fergus,
Thank you so much for Saturday's foraging extravaganza!  I was blown away by just how much we learned and experienced in one day. Your vibrance, enthusiasm and knowledge are incredibly inspiring. I hope you get a book deal and manage to continue what you're doing. Elaina and I are talking about acquiring some baskets and starting some foraging in our local area. I will certainly recommend your courses to all my friends and colleagues and I will see if there are any opportunities for linking educational work.
All the best,
Shayna :-)
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May 09
Fergus,
 
Many thanks for the list and photo's.
 I would like to say a big thank you for the fantastic day both Mark and I had on Saturday.
 Your enthusiasm for the subject was certainly contagious and your knowledge on the various plants, fungi and trees is amazing. The amount of time and effort that you put into the day both before and during did not go un-noticed.
 Your warm, open and friendly personality also made the day all the more enjoyable, you were a great host. I shall have fond memories of the day for a long while to come.
 I have already recommended you to several friends and colleagues, and would like to book up for two people on your next available mushroom course (preferably at the weekends), be it this year or next please let me know availability.
 
Many thanks again Fergus
 
Greg

Last year I tried to be really laid back and flexible about payment times, methods and booking confirmations- what a mistake, what a hassle, what a bloody nightmare! This year then it's the big bad grown up way so must apologise in advance if this seems ruthless and mean. It's not meant to be!

Place or places on a course will be secured only upon advanced payment of their FULL cost. Payment is by cheque only*. You may cancel up to 3 weeks before the course date and receive a 75% refund. After that time up until 4 days before the course any cancellation will result in half the payment being lost. Any cancellations within 4 days of the course date will result in a complete loss of all deposits.

If I cancel a course at any point a full refund will be offered.

Should you need to cancel, when possible, and if desired, I will try to arrange an alternative date for you - often though that is only possible during the week.

* a skills exchange would be considered with anyone experienced in natural skin tanning and preparation (no - not a sun tan!) or with experience in dying with wild plants - or anything else you think might interest me....

COURSES PURCHASED AS CHRISTMAS PRESENTS

For courses purchased this way, I fully understand that due to the surprise element of gift giving you may not be able to confirm a date you would like to book for until after Christmas. This is fine. However, A DATE WILL HAVE TO BE FINALISED BY THE 25TH OF JANUARY. I'm not good at juggling (marbles) so 40 people wanting to keep their options open for as long as possible will simply result in me losing all my marbles! I know it seems harsh, but if you have not confirmed by 25th January you will lose 25% of your deposit and the rest will be returned to you.

When booking please can you make sure you give me a land line contact number, a mobile number, email address, and land address. Also it is important that you specify any food preferences, allergies or intolerances you or your friends may have. A BOOKING FORM WILL BE SENT TO YOU WHERE YOU CAN PUT DOWN SUCH INFORMATION.

On the day of the course ideally you should bring waterproofs - both top and bottoms, good walking boots and a spare pair of Wellington boots. For October and November courses an extra jumper or warm coat is useful for the outside meal in the evening. Actually, bring an extra jumper anyway. If it's windy on the beach (not usually) it can bring the temperature down at any time of the year.

Foraged cat. Tasty with chips if fed exclusively on tuna! Of course not! It's my dear cat Omar.