Date: May 18th, Saturday 9:30- 5
Ticket Purchase: Coming soon
It’s the perfect time to plant seeds of knowledge so we can collectively harvest an abundance of crops and drink from the power of nature. This comes from cultivated and foraged perennial food and herbs and healthy land stewardship solidifying your connection with nature through this advanced herbal day class. Immerse yourself in the forests, farmland, and wild and cultivated of Treasure Lake to learn tried and true tips and techniques from Doug and Abby for sustaining yourself on your own land and the wilds beyond. The day will be a mosaic of plant walks, informational recap sessions, and hands on. It will further your skills of botany, wild plant identification, and permaculture land assessment so you can plant wisely and manage for your particular ecosystem and harvest the abundantly. Our foraging will help us with lunch prep all the while learning safe and ethical harvesting techniques. We will examine and practice how to cook and prepare these vitality-packed foods to make them delicious. Additionally, a combination of wild and cultivated herbal teas will be available. We will also get active through hands-on experience planting native shrubs and herbs including elderberry, a high Vitamin C herb and natural flu-fighter and superfood. Take this opportunity to also network with like-minded folks thus making regional connections. Abby will have her Appalachian foraged herbal products for sale, too, along with her brand new book, The Herbal Handbook for Homesteaders.
Founder of the WANDER (Wild Artemisia Nature Discovery, Empowerment, and Reconnection) School, Botanist, Herbalist, & Professional Forager, Abby Artemisia, lives on the edge of Appalachia in South Carolina. She learned about plants playing in the Midwestern woods of Ohio, working on organic farms, an herbal apprenticeship, a bachelor’s degree in Botany from Miami University, and running her own tea business. She teaches about plant identification, native plants, and working with plants for food and medicine throughout the country. Her mission is to offer nature and herbal education, creating healing through connection with the natural world and each other, to create local and global health and prosperity. She is the author of The Forager’s Wild Edible and Herbal Plant Cards and The Herbal Handbook for Homesteaders, host of the Wander, Forage, and Wildcraft podcast, and co-founder of the new Sassafras School for Appalachian Plantcraft.
Trained as both a Permaculture Designer and Fish and Wildlife Manager, Doug has extensive knowledge surrounding landscape planning and food production systems. This regenerative design and implementation work spans the globe ranging in contexts and climates including tropical agro-forestry, Mediterranean organic gardening, and temperate suburban edible landscaping. To facilitate this work he founded TreeYo Permaculture thus building off his other formal training in small business management. Incorporating this knowledge and experience into sustainability educational programming has now become Doug’s main focus as he continues his ecological design and holistic development in various ecosystems.
Treasure lake is local small business focused on recreation in nature which been in the Crouch family since 1984. It’s a wonderfully scenic place hidden in the hills of the Northwestern Corner of Northern Kentucky and Boone County only 22 miles from downtown Cincinnati. We have been hard at work developing the broad acre forest for bio-diversity and wild food abundance for nearly 20 years through active forest enhancement techniques pioneered by Doug. With our thickets of spicebush and paw paw in the understory and towering hickories and oaks in the overstory, the wildlife love it here and we are sure you will too. Camping is on one of our flat ridges that perch above the 12 acre lake and wetlands. The property also features Dark Wood Farm run by Annie Woods, a local growing local foods. The farm runs a 50-person CSA (Community Supported Agriculture) program from May- November and sell their produce to restaurants in the greater Cincinnati area. Furthermore, the following Permaculture elements and functions that can be experienced are: