Menu
Travelling by canoe to explore some of the more inaccessible and secret wild places to find local, seasonal plants and look at their various uses.
Our native floral kingdom is abundant in edible and useful plants, many of which are very well known and often commonly seen as weeds. Their many uses were highly respected by our ancestors in times past, when wild plants were relied upon for food, medicine and textiles etc.
Travelling by canoe we will explore some of the more inaccessible and secret wild places to find local, seasonal plants and look at their various uses. We will identify and gather some edible and tasty varieties and learn different ways to prepare and cook them. The day will leave you with enough knowledge to sample and harvest a variety of plants in your own days out in the countryside.
NB Participants bring their own packed lunches which are supplemented by foods foraged throughout the day.
Event Leader – Liam Thomas
You will need to bring:
Liam Thomas is your event leader.
Liam first joined us as a seasonal assistant in 2019 from a background in environmental education, sustainability, mountain leadership, and mindfulness based well-being practices. From an early age he sought out the wilder places in the landscape, with a fascination and keenness to immerse himself in the timeless spirit of nature. Liam has a deep interest in wildlife, ecology, wild food foraging, canoeing and coastal adventures and his passion is to bring a sense of joy, gratitude and presence to the relationship we have with ourselves, one another, and the natural world.
TBC
We take the safety of our clients and staff very seriously and are taking appropriate precautions to ensure we operate within the government guidelines. Please visit our Covid-19 page for the latest updates and to read more about our event management plans during times of covid.
**RECRUITMENT NEWS**
We have filled our Seasonal Assistant posts now but we are still looking for volunteers. Come along to our Volunteer Information & Induction day on Dartmoor on March 23rd. Lunch included! Find out more here…