Grand Rapids Cooking Class: Foraged Finds

This is the perfect time of year to work with wild and foraged foods. We'll attempt to collect ramps, morels, fiddlehead ferns, sorrel, lamb's quarters, mulberries, dandelions, cattails... whatever we can find. Join us at Uptown Kitchen to learn about preparing wild foods. Don't worry - dinner won't be just a big, bitter salad. We'll incorporate fresh pasta and heritage pork for a special, decadent locally sourced meal.To enhance your knowledge of foraging, attend the Slow Food West Michigan event on May 6: Local Food, Local Foraging: The Ethics & Eating of Wild Edibles. http://www.slowfoodwestmichigan.org/events