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Back to Basics – Thrive in the Wild
Join Nature’s Chef Tom Kral every Thursday for 3 consecutive weeks in this online class that will teach you to thrive in the wild. Tom will discuss cooking in nature, survival plants for hikers as well as spring foraging tips and tricks. Each class is presented in Zoom with instructional video, photos and lots of time for questions.
Content is focused for the Pacific Northwest but can relate to anywhere in the northern hemisphere.
April 22 – Spring Foraging. Part 3 of 3 workshop series
Join Nature’s Chef, Tom Kral, on Earth Day to connect with the plant kingdom. Explore the abundance of wild-foods that Spring time offers. From common weeds to budding trees, Tom will share his favorite spring wild-foods, and how to introduce them to your diet while greatly improving your micro-biome and strengthening our relationship to this earth.
This workshop will cover:
- What is out there to eat and not to eat
- Understanding plant families
- Ethical harvesting practices
- How to process efficiently
- Preserving methods
- Preparing wild-foods so they are delicious
- Bonus wild-food hemp aioli recipe, yum!
Learn what the plants want to teach us and understand every plant communicates to us. Tom is a passionate chef that has a call of the wild. He aims to share sacred knowledge, bringing back what has been taken away. As we remember how to tend the plants, it can help build a resilient community. Plants have amazing capability to heal us!
To Register; Please click on the ticket link to check out through Eventbrite. $60 US cost for the workshop series of 3 classes or $25 US for individual workshop. Event is capped at 40 persons so you can ask questions. Event is hosted by Kula Cloth
About your Instructor;
Nature’s Chef, Tom Kral
Over 25 years of professional cooking experience (and a bloodline of cooks) has evolved Tom Kral into Nature’s Chef. As a child growing up in a Czech deli, Tom spent time at the family cottage where camping and foraging played an important role in his life. This experience allowed him to develop a deep connection with nature & food.
Following his passion for cooking, it led him down a path of being trained by some of the worlds best chefs, then to owner of a renowned restaurant and catering business in the bustling city of Toronto. After experiencing chef burn out and an awakening, he followed his heart west. His irresistible call for the wild lead him to settle in Sooke, Vancouver Island in British Columbia, Canada to steward the land of Elemental Collective.
Tom shares his culinary knowledge through private dining experiences, culinary adventures, workshops, retreats. He also collaborates with other facilitators.
Acknowledging that he lives and works on unceded Coast Salish Territories, specifically T’Sou-ke nation.