2010 Presenters Update

Sumac in all its beauty!

We have some exciting presenters and cooks lined up. Steve Dahlberg will again be joining us with his unique skills and insight into a variety of wild edibles. He will also be sharing some procedures as well as product from his food fermenting techniques as well as open fire baking. Fermenting and eating wild edibles should be a memorable experience for all. Tom Peterson will again make the trip all the way from Southern Minnesota to share with us his many years of knowledge about mushroom foraying. Tom joined the Wild Food Summit for the first time last year and introduced us to the Fungi world. He will be back with more information on this fabulous source of wild foods. Because of Tom’s contributions, we consumed 73 pounds of mushrooms at last years Summit. Randy Smuk also joined us also in the 2009 summit and proved he is a true master of wild food menu planning as well as absolutely delightful wild foods cuisine. Randy will be back this year to tickle your taste buds with his culinary skills and wild food cuisine. Mike Krebill has just completed 20 years of research with his 7th grade students on the best way to make consistently good sumac lemonade. They have came up with two different ways and Mike would be happy to demonstrate them. He will bring the sumac and other items needed to produce the lemonade. As an added bonus, Mike will also demonstrate a couple of techniques for rendering acorns edible.

Laura Reeves is a botanist from Gardenton, Manitoba.  She runs Laura’s “You can eat that?!” Wild Edible Adventures“, which offer a hands-on introduction to incorporating wild edibles into everyday meals.  She is also a co-instructor of Wilderness Skills courses in southwestern Manitoba.  Over the years, Laura has weaned herself off of grocery store produce and now relies solely on the fruits and vegetables that she has gathered or grown, herself. This year, she will focus her talents on showing people how to “break through the wall of green” when identifying wild edibles. It is a unique instructional style that is varies from traditional individual plant identification. She will also provide a cordage workshop with materials gathered from the local environment