Foraging is a great way to incorporate local, nutrition-packed foods into your diet. It’s a fun way to get outdoors with friends and family, and sustainable foraging has a positive impact on native ecosystems. Learn how to get started on your wild food foraging journey from selecting a guidebook to foraging through the seasons, along with identification of some common wild edibles in New England, preparation and preservation tips.

Rachel Goclawski, Forager and Certified educator, State-Certified in Mushrooming, is a Programmer for The Museum of Natural History, New England Botanic Garden and other organizations. She is a contributing writer for The Cook's Cook: Now, Forager Magazine and has been featured in The Boston Globe, WBZ, Edible Worcester and Baystate Parent magazines, other news, documentaries and print. Rachel comes from a long line of foragers, including her great-grandfather, Arthur W. Fairbanks, co-founder of the Boston Mycological Club. Visit her Facebook, Instagram or YouTube for Forage to Table tips, recipe ideas and videos. Find more information about Rachel at: https://linktr.ee/cookingwithmrsg