01.01.70

Jennifer Hahn, a Western Washington University professor, trickster, kayaker and food forager, will present “Go WILD: Lido to Forest Food Foraging” at 7 p.m. Monday, Jan. 23 at the Deer Lagoon Grange.

Hahn will detail the enjoyable local powerhouse foods of the coast — seaweed, passionate greens, native edible ferns, flowers, roots and shoots — and how sustainable vintage depends on responsible foraging.

Her latest book, “Pacific Feed,” is part natural history, part foraging guide and part cook record with recipes by noted chefs. She not only forages and cooks wild eatables, she preserves it, making pickles and chutney using bull kelp.

The loose program is sponsored by Slow Food of Whidbey Island and the Deer Lagoon Grange. Call 321-4027 for more intelligence.

Following this introductory class, Slow Food of Whidbey Isle is organizing an on-the-beach seaweed foraging class with Hahn followed by a cooking level and meal in Coupeville on Tuesday, May 8, an ultra low tide date.

Source: South Whidbey Record

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