Edible Wild Plants: What Our Ancestors Knew About Sustainable, Local, and Harvestable Foods
with Dr. John Kallas, director, educator and researcher at the Institute for the Study of Edible Wild Plants & Other Foragables
North America has an abundance of nutritious food found in the wild. These healthy foods were eaten everyday by our European ancestors and were the core of the original Mediterranean Diet. Wild foods are increasingly written about in gourmet magazines, served in high-end restaurants and found in more and more farmers markets. Learn what these foods are all about, see dramatic evidence of their potential, and discover how they can be incorporated into everyday modern life. As good, or better, than our conventional foods, you've unknowingly walked right past them all your life. Through gorgeous photographs, and playful, but authoritative content, Dr. Kallas introduces you to the world of wild foods.
John Kallas has researched edible wild plants since 1970 and taught in colleges, universities, and to the general public since 1978. A trained botanist, nature photographer, writer, researcher, and teacher, John has a doctorate in Nutrition, a Masters in Education, and majors in Biology and Natural Science. He founded Wild Food Adventures in 1993 and later The Institute for the Study of Edible Wild Plants & Other Foragables
. He was the primary writer and editor of the Wild Food Adventurer newsletter from 1996 to 2006. In 2004, John was inducted into the Wild Foods Hall of Fame. Over the years he's written articles for magazines ranging from Fine Cooking to Primitive Technology. He published volume 1 of the Wild Food Adventure series; Edible Wild Plants - Wild Foods From Dirt to Plate, in 2010. After a more than 40 year career, Dr. Kallas is one of the foremost authorities on edible wild plants of North America. For more information about John, his book, or Wild Food Adventures visit www.wildfoodadventures.com
Science Pub Hillsboro is a monthly event open to anyone aged 21+ (or minor with adult). No RSVP or scientific background required. Just bring your curiosity, sense of humor, and appetite for food, drinks, and knowledge!
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