From workshops to publications, outdoor guiding to technical advice and instruction, John Kallas and Wild Food Adventures provide expertise in wild edible plants and foraging in Oregon and all of North America.

Upcoming Events and Workshops

  • GingerRoot Wild Food Rendezvous

    June 23 - June 26

    Silverton, Oregon. $360, See details for discounts. A multi-day, hands-on wild food adventure and teach-in using the wisdom of the ancients in the context of current realities. We have access to forest wilderness, woodlands, swamps, grasslands, farmland, fallow fields, rivers, lakes, and more. We travel to a variety of habitats learning about and gathering plants.

  • Wild Fruits of Northwest Forests

    July 1 @ 9:00 am - 12:00 pm

    Portland, Oregon. $25 – $50 sliding scale, children pay their age, see details. Join us to learn about wild fruits and other edible plant parts found in northwest forests. Summer is when many wild fruits are ripe for picking. See and learn about plants like huckleberry, salmonberry, oregon grape, bunchberry, elderberry, gooseberry, wild current, hawthorne,

  • Butter, Steamer and Gaper Clam Dig

    July 9 @ 6:55 am - 10:20 am

    Netarts Bay, Oregon. $30 – $50 sliding scale, children pay their age, see details. Learn how to find, dig, transport, clean, and prepare butter, steamer, and gaper clams during one of the lowest tides this year. Learn gathering regulations and limits. Learn how Native Americans gathered these same clams. The times we meet are dictated

  • Wild Foods from Dirt to Plate

    July 16 @ 1:00 pm - 5:00 pm

    Portland, Oregon. $25 – $50 sliding scale, children pay their age, see details. This workshop covers many of the plants seen in the book: Edible Wild Plants: Wild Foods From Dirt to Plate, by John Kallas. Visit an organic farm and make a delectable wild gourmet salad on the spot with other participants. We’ll harvest

  • Wapato Island Wild Food Expedition

    August 6 @ 1:00 pm - 4:30 pm

    Portland, Oregon. $25 – $50 sliding scale, children pay their age, see details. We’ll investigate wild foods from marshes, fields, and woods — including wapato or Indian potato, elderberry, wild cherry, and many other plants. This island was originally called Wapato Island by the Lewis and Clark expedition for its abundance of the plant. Wild

  • Rabbitstick Earth Skills Conference, Rexberg, ID

    September 10 - September 16

    Rexburg, Idaho. For Pricing and Registration Visit Web Site. Join a collection of Earth skills (also known as stone-age skills) experts and students in a week long hands-on teach-in. Some of the skills taught typically include: fire making, cordage, stone, bone and wood tools, buckskin, tracking, trapping, local flora and fauna, wild edibles, shelter building,

Multi-Day Events and Workshops

  • GingerRoot Wild Food Rendezvous

    June 23 - June 26

    Silverton, Oregon. $360, See details for discounts. A multi-day, hands-on wild food adventure and teach-in using the wisdom of the ancients in the context of current realities. We have access to forest wilderness, woodlands, swamps, grasslands, farmland, fallow fields, rivers, lakes, and more. We travel to a variety of habitats learning about and gathering plants.

  • Nature Wonder Wild Food Weekend

    September 15 - September 17

    Cairo, West Virginia. Join the longest running annual wild food event in North America. Held every Fall since it’s inception in 1968, this event provides education and experience finding, processing, and feasting on edible wild plants and other forageables in a beautiful park setting in the foothills of the Appalachian Mountains. Founded by Edelene Wood,

  • Midwest Wild Harvest Festival

    September 29 - October 1

    Prairie du Chien, Wisconsin. $125 – $150 for Full Event. For Options Visit Web Site. This multi-day, hands-on wild food event provides education and experience finding, processing, and consuming edible wild plants and other foragables in a beautiful camp setting. Founded by wild food author and teacher Sam Thayer and now run independently by his