Foraging and Working with Wild Plants

This immersive class is an introduction to the world of foraging and working with wild plants—a practice that connects us directly to our local landscapes and some of humanity’s oldest food traditions.

We’ll begin indoors with the foundational knowledge needed to forage safely and confidently. Topics will include basic plant biology, common plant toxins and defense mechanisms, principles of identification, and how to understand seasonality—when, where, and why certain plants are available at different times of year. We’ll also explore the traditional processing methods our ancestors relied on to detoxify wild plants and increase nutrient bioavailability, transforming potentially problematic raw materials into safe and nourishing foods and medicines.

After establishing this groundwork, we’ll head out on a guided foraging walk in and around Chestertown to identify and responsibly harvest a selection of local, seasonal wild plants. From there, we’ll return to the Modern Stone Age Food Lab teaching kitchen to learn how to transform what we’ve gathered into tinctures and a small selection of nourishing, flavorful dishes that highlight the unique qualities of wild foods.

This class is an opportunity to slow down, sharpen your awareness, and build a deeper relationship with your local environment—learning to see the landscape not just as scenery, but as a living, seasonal pantry.

At Modern Stone Age, foraging is rooted in respect—for plants, place, and the traditional knowledge that allows wild foods to nourish safely.

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