Join us for a full-day coastal adventure exploring the rich bounty of Oregon's marine and forest ecosystems. We'll start in the forest foraging for chanterelle mushrooms, huckleberries, and seasonal greens, then take a break for lunch. As the tide recedes in the afternoon, we will head to the water’s edge for seaweeds, mussels, and barnacles.
You'll learn to identify and harvest chanterelles, mussels, seaweeds, huckleberries and more while understanding their ecological roles and practicing sustainable harvest. We'll cover coastal regulations, red tide awareness, and may explore crabbing opportunities depending on conditions and season.
The adventure culminates with preparing our gathered ingredients beach-side—depending on what we find, we might roast mussels and barnacles over a bed of seaweed or boil crab for a true taste of place. While we can't promise a full meal, you'll sample everything we've foraged together.
What to expect: A full day on coast and in forest. We will meet near Cape Meares at 10 a.m. - precise location provided after registration - and conclude circa 3 p.m. Participants may need to drive short way between ocean and forest. Bring water, lunch/snacks plus sun and mosquito protection if desired.
Bring: Your shellfish license - contact ODFW. Weather-appropriate clothing. Footwear for both wading in ocean water and scrambling around in the forest. Rubber gloves and a knife can help with harvesting. Water, a sack lunch, snacks, sunblock, and mosquito repellent. Planning to take your foraged finds home? You’ll need a bucket for sea water (or salted water) for mussels and the like, cloth or paper bags for mushrooms, Tupperware or plastic bags for seaweeds, greens, and berries, and a cooler to keep everything fresh on your drive home.
Weather-dependent: Inclement conditions or shellfish closures may require partial or full cancellation with corresponding refunds.
Price includes beach cooking gear, though you’ll help with setup.
Join us for a full-day coastal adventure exploring the rich bounty of Oregon's marine and forest ecosystems. We'll start in the forest foraging for chanterelle mushrooms, huckleberries, and seasonal greens, then take a break for lunch. As the tide recedes in the afternoon, we will head to the water’s edge for seaweeds, mussels, and barnacles.
You'll learn to identify and harvest chanterelles, mussels, seaweeds, huckleberries and more while understanding their ecological roles and practicing sustainable harvest. We'll cover coastal regulations, red tide awareness, and may explore crabbing opportunities depending on conditions and season.
The adventure culminates with preparing our gathered ingredients beach-side—depending on what we find, we might roast mussels and barnacles over a bed of seaweed or boil crab for a true taste of place. While we can't promise a full meal, you'll sample everything we've foraged together.
What to expect: A full day on coast and in forest. We will meet near Cape Meares at 10 a.m. - precise location provided after registration - and conclude circa 3 p.m. Participants may need to drive short way between ocean and forest. Bring water, lunch/snacks plus sun and mosquito protection if desired.
Bring: Your shellfish license - contact ODFW. Weather-appropriate clothing. Footwear for both wading in ocean water and scrambling around in the forest. Rubber gloves and a knife can help with harvesting. Water, a sack lunch, snacks, sunblock, and mosquito repellent. Planning to take your foraged finds home? You’ll need a bucket for sea water (or salted water) for mussels and the like, cloth or paper bags for mushrooms, Tupperware or plastic bags for seaweeds, greens, and berries, and a cooler to keep everything fresh on your drive home.
Weather-dependent: Inclement conditions or shellfish closures may require partial or full cancellation with corresponding refunds.
Price includes beach cooking gear, though you’ll help with setup.
