Registration
When:
March 13, with a weather-related backup date of March 27, 10:00am-3:00pm

Where:
The owners of the Surbeck Farm (https://goo.gl/maps/Vu1i4KPm2opyJ5GH6) are giving us access to their entire timber for the day. Registrants will be sent directions in more detail.
Please note that the facilities are rustic. We will have a one-room cabin to keep things in that will be warm and dry. However, the bathroom facilities are indeed an outhouse. We like to think it is a nice outhouse as far as outhouses go! But it is indeed….an outhouse.

What this is:
Beginner-friendly foraging day aimed at veterans! Hosted by Farmfront on the Surbeck Farm, this is a daytime workshop that is especially welcoming to people who are interested in foraging but have no idea where or how to try it out. It is a hands-on experience to find and appreciate edible resources in the wilderness with Adam Easterly, our Lead Forager. Adam is a Marine Corps veteran and passionate survivalist.
We will get started in the midmorning by getting to work setting up the workshop space and immediately working together to establish a team rapport. Our first workshop is going to be tackling one of the hardest seasons to forage in, the dead of winter in a deciduous forest.
Early spring is still cold and seemingly lifeless, but it is an exciting time of year to see the first signs of life spring up. The Old Farmers Almanac is predicting a wet and mild winter overall for Greene County so we’re hoping to take advantage of that!

Cost:
This is a free event. This is the first event of its kind for us, so we are not charging while we take this opportunity to work out kinks. Free will donations towards the event and especially our Lead Forager are welcome but not required.

Participants can expect :
Learning general good foraging practices with an experienced forager and fellow veteran as your guide.
Team Building work to begin from the start. Task 1 is building a fire together at the fire pit so we can keep warm.
Working with the resources around us to identify food sources in the native Illinois wilderness. (Some activities that are likely but will depend on the weather when we first arrive):
Maple syrup tapping
Finding and using the first wild greens of spring
Identifying non-food treasures in the Illinois forests such as animal tracks and fossils in the rock beds
Practice good nature etiquette (proper ways to handle trash, bathroom needs, and generally leaving no trace)

Recommended Supplies:
Sturdy clothes and shoes appropriate for hiking (anything water-resistant is recommended for early spring)
Water for hydration
A light packed lunch
Signed Release Form acknowledging the vigorous activity we will be engaging in

Covid-19 Considerations:
Total participants will be limited to 6, not including our Lead Forager and his additional veteran volunteers. Additional registrants will be notified and placed on a waiting list.
All who are attending are asked not to come if they are showing Covid-like symptoms within three days prior to the end.
All who are attending must consent to a temperature check upon arrival to be cleared of a fever.
All who are attending should wear facial coverings whenever inside the cabin or talking closely with other participants. We will be spending most of our time almost exclusively outside.
All who are attending are asked to make their names and contact information available in case of contact tracing is needed.

For more information and any questions:
Email Elizabeth Nyman at ejsnyman@farmfront.org or call at 217-320-1418
First Name *
Last Name *
Email *
Will will use this email to keep participants updated about the event and also should contract tracing be needed.
Phone Number *
Do you have any curiosities or goals related to foraging? If it is possible, we will work to incorporate them into the workshop.
I acknowledge the release statement (link bellow) and agree to sign the hard copy upon my arrival at the site. *
Required
I agree to participate in the event's COVID precautions. *
I will not come if I begin to show Covid-like symptoms within three days prior to the event. I will also do my best to try to let the organizers know of this as soon as I can so they can notify those on the waiting list. I consent to a temperature check upon arrival to be cleared of a fever. I will also come with a facial covering to use when in close and closed proximity of other participants. I consent to my contact information being used specifically in the event contact tracing is needed.
Required
I would like to have my email be put on Farmfront mailing list to learn what they are up to and whenever other events like this will be held.
Your email will be used just for this mailing list if you consent. We will not share it without your explicit consent.
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