There’s an earthy allure to foraging.
But unless you know exactly what to look for and how to find it, you could end up pretty hungry come lunchtime.
That is, of course, if you don’t accidentally poison yourself first.
Now traditional food conservationist and educator, Max Jones, founder of Leap-based food project Up There The Last – has announced a one-of-a-kind workshop he developed as a way to share his knowledge and help protect our disappearing artisan food traditions.
The first Traditions of the Sea foraging trip will take place on March 16th, 2024, inviting participants to “rediscover the entirely passive, traditional techniques of harvesting as you forage for and gather shellfish, crustacea, bivalves, and wild greens from the pristine waters of West Cork, and eat them to traditional recipes on the beach or in the Booley.”
Promising skills that once learned, stay with you for life, the outing is for anyone looking to nurture their inherent ability to feed themselves from coastal and estuarine areas.
Adults and supervised children are welcome and the day will include a primer on how to respect the danger and beauty of tidal waters, how to taste shellfish in their raw state, how to identify and successfully harvest cockles, mussels, and razor clams, and how to prepare a fire outside and cook the bivalves traditionally.
You’ll even learn how to preserve seafood in jars using fat, salt, and acidity for home use and eat a delicious foraged lunch on the sand.
Tickets are €165 per person and you can check out a selection of other dates throughout the summer here.