Discover a fresh, flavorful perspective on a familiar challenge in this engaging, hands-on culinary workshop.
Join us as we explore how some of the region’s most persistent invasive plants can be transformed into delicious, seasonal dishes, turning ecological obstacles into culinary opportunities.
You’ll learn how to properly identify, harvest, and prepare a selection of edible invasive species, gaining insight into their impact on local ecosystems along the way. Then, roll up your sleeves to create and taste inventive recipes utilizing these unexpected ingredients.
Perfect for curious cooks, gardeners, and nature enthusiasts alike, this immersive experience blends practical knowledge with creative exploration. Along the way, you’ll build confidence in sustainable foraging practices, expand your culinary repertoire, and leave inspired to see your landscape—and your plate—in a whole new way.
Location
Grove Studio 104 & 105
Instructor
Debbie Naha-Koretzky
Debbie Naha-Koretzky, The Wild Edibles Lady and author of Foraging Pennsylvania and New Jersey and The Northeastern Forager’s Cookbook, is a registered dietitian/nutritionist, Rutgers Master Gardener, Pennsylvania Master Naturalist, certified science teacher, and wild foods author. She has conducted countless foraging programs for state organizations, environmental centers, native plant societies, and more. She received her master’s degree in clinical nutrition from New York University.
