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Full Description
Take a walk in the woods with Mike Krebill. When Mike tells you a story about his experiences with a wild plant or mushroom, you're getting far more than guidebook data - you're getting a lifetime's worth of keen observing, experimenting and, sometimes, close calls.
Mike is one of America's most acclaimed foragers and wild food educators, a living encyclopedia of all things wild and edible. A Forager's Life is about a life spent in nature and in the classroom - from the thousands of wild edible forays with adults and young people, to the legendary Euell Gibbons and the first Earth Day, to the rise of today's great foraging wave, a wave that is bringing city folks and country folks together in search of that most basic of life's pleasures: wild foods.
It's about waking up to the natural world, with the nurturing help of great mentors along the way. At its heart, it's the story of a natural-born teacher who never stopped being a curious little boy, and who knows how to appeal to the curious kid in all of us. That's what earned him multiple awards during his long career as a middle-school science teacher, environmental educator and naturalist.
Are there recipes? Yes, lots of them, all kid-tested and kid-approved. You might like to try the Queen Anne's Lace pancakes, for starters.
Contents
TABLE OF CONTENTS
INTRODUCTION
PART ONE:
I Was Always a Curious Kid
Chapter 1: A Tennessee and Iowa Childhood
Chapter 2: The Great Outdoors: Scouting, School...and a Mentor Who Changed Everything
Chapter 3: At Cornell: Discovering My Future
Chapter 4: The Naturalist Years: Learning and Teaching How to Read Nature and Ask the Important Questions
PART TWO:
Kid Tested, Kid Approved
Chapter 5: Teaching Middle School Science: Let the Experiments Begin!
Chapter 6: More Stories, Small Catastrophes and Cautionary Tales: In the Classroom and on the Trail
Chapter 7: Old Students Check In: You Never Know Whose Life You've Affected
PART THREE:
My Top 10 Foraged Edibles and What They've Taught Me
Chapter 8: Autumn Olive
Chapter 9: Black Raspberry
Chapter 10: Black Walnut
Chapter 11: Dandelion
Chapter 12: Morels
Chapter 13: Oak (Acorns)
Chapter 14: Persimmons
Chapter 15: Puffballs
Chapter 16: Shagbark Hickory
Chapter 17: Sumac
PART FOUR:
Walking Softly: Practical, Sustainable Foraging
Chapter 18: The Native American Way of Foraging Stewardship
Chapter 19: Where to Avoid Foraging and Why
Chapter 20: Foraging No-No's
PART FIVE:
The Great Foraging Wave: It's Here, It's Happening All Around Us
Chapter 21: Today's Trends and Leaders: The Festivals, the New Mentors, the Meet-Ups, the Foodies and Chefs
Chapter 22: Where This is Taking Us: a Hopeful View
APPENDIX:
Glossary
Recommendations for Learning More (Field Guides; Apps; Foraging Instructors; Websites; Blogs; Facebook Groups; Meet-Up Groups)
Foraging Events
Shops/Stores
Videos/YouTube singles and series
WILD RECIPES:
NOTE: One or more of Mike's wild food recipes will appear at the end of each chapter:
Chanterelle Frittata
Homemade Wild Pizza
Nicci's Black Walnut Microwave Fudge
Fruit Soup
Acorn Dippin' Sticks
Clover Flower Spoonbread
