Toyon Cider
February 5, 2014
This is the last chance this winter to gather Toyon to make into a spice or a cider. Dry the berries near a heat source or on a cookie sheet in the oven at 200 degrees for about 20 minutes. As a cider (toyon tang!): Cover approximately 2 cups berries with 6 cups berries. Bring […]
Wild Ice Cream in Winter
January 10, 2014
Who said dessert couldn’t be good for you? This winter, enjoy an Ice Cream or Sorbet made of native, local ingredients. Peggy and Bob Wright of Treats, a creative ice cream shop in Nevada City, CA, is serving Yerba Santa Ice Cream (vegan), California Bay Ice Cream and Douglas Fir Sorbet (vegan). If you can’t […]
Teens Turning Green
November 24, 2013
I taught a class at Cavallo Point in Marin as part of an amazing program, teensturninggreen.org. It challenges our youth and future sustainable leaders to find solutions to how they can personally make a difference. This photo shows the 16 finalists learning to make oak nut flour.
Yuba City Wild
Here is a sweet photo of three generations of family members attending my class at New Earth Market, Yuba City. They were all active and interested in foraging for wild foods, led by their grandmother.
Madrone “Beyond Cranberry” Sauce
Every year, my family likes to cook a Thanksgiving using as many native, local ingredients as possible. Madrone berries make an excellent substitute for cranberries and can also be added for color and flavor to local vegetables and rice. Collect berries in late fall. 1¾ cup fresh Madrone berries (stems removed) ¼ cup fresh Toyon […]
