by 1543 Kangaroo Rd. Metchosin
BC.
Foraging Workshop – Sugar & Salt
Sugar & Salt, the most important substances on the earth for humans. Wars have been fought over them, countries built on it, our bodies depend on them, now where and how can you gather sugar & salt without a grocery store?? Let us tap into what nature has to offer, from the sea and the big leaf maple tree! It’s the season to forage these ingredients, so we can infuse our foods with what supports us.
What we’ll cover with Sugar;
- Finding a healthy tapping tree
- What equipment is needed
- How to tap
- Harvesting the sap
- How to make syrup at home
- Fermenting with sap
- All other foods and uses of the maple tree
What we’ll cover with Salt;
- Gathering sea water, how when where
- Making flaky artisan sea salt
- Exploring different set ups for extracting salt
- Foraging wild salts
- Making infused salt with foraged plants
- Fermenting with sea water
I will demonstrate the process of extracting sugar & salt for a DIY home setup.
*Foraged snacks & tea offered in the workshop. Bring water, tea, snacks or a meal if you feel you need more for our time. Dress for the weather, we are outside. Bring a note pad.
Registration;
Kids under 12 are free.
If you are of low income I’m open to trade of some sort.
Send e-trans to tom@natureschef.ca to confirm
Location:
Nature’s Chef HQ 1543 Kangaroo Rd. Metchosin, BC.
Short driveway up to a big blue house, please park in-front on the lawn. Then come along to the back space, we will have a tables setup with a fire going.
Upcoming in-person 2025 workshops:
Sundays, 12-4pm in Metchosin BC
$80 includes wildcrafted snack & fresh herbal tea.
Discounted member rate $50.
- February 9 – Shellfish
- March 23 – Spring Forage
- April 27 – Tree Forage
- May 25 – Seaweed Forage
- June 15 – Cooking in Nature
- August 10 – Summer Forage
- September 14 – Roots & Seeds
- October 5 – Mushroom Forage
- November 23 – Wildfood Ferments
More details to come for each workshop, please sign up for the newsletters!
About your host:
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. From a child growing up in a Czech deli and spending time foraging at his family cottage, he developed a deep connection with nature. After being trained by some of the worlds best chefs and owning a renowned restaurant and catering business in Toronto, a chef burn out led to a spiritual awakening and finally to settling in BC. With his passion for connecting people back into nature and putting medicine back into our food, he now stewards land in Metchosin with his family, and offers a wide range of wild & unique culinary experiences, foraging workshops and community gatherings.
https://www.facebook.com/NaturesChef/
I acknowledge that I live and work on unceded T’Sou-ke territory and Coast Salish Territories. I endeavour to honour the land and its people by strengthening our relationship and responsibilities to the land.
Let’s gather and celebrate the richness of this human experience together!