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Before the close of the spring semester, Slow Food Hamilton College hosted a workshop titled “Foraging, Natural Remedies and Fermentation” with expert Hillary Joy Pitoniak. The workshop complemented the foraging excursion with a crash course on the benefits of edible weeds, their healing properties, and the overall implications for crafting a better food system. Hillary also educated students in the wonders of fermentation, and brought in some homemade kimchi for tasting. I organized for Hillary to guide students through the treasure troves of edible weeds laced throughout campus and the surrounding woodland. This workshop opened my eyes to the incredible possibility that lies in foraging wild edibles to both promote creative sustainability and foster connection with our Earth. Institutions should take more initiative in hosting such educational workshops, especially with children and young adults present, to direct the future generations in a path toward ecological balance.


Students sampling some homemade kimchi.


Hillary examining and discussing the ingredients on this giant “plate” of edible weeds that our Earth provides.



One of the wonder weeds, yarrow (Achillea millefolium).