shellfish foraging expedition march 23rd

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sold out

shellfish foraging expedition march 23rd

150.00

Low daytime tides and spring weather means it's time to go clamming!

Join us for an outing to the beach and learn how to harvest and prepare clams and oysters straight from the shore. Led by the team behind Human Nature Hunting , field trippers will learn the ins and outs of shellfish harvesting and preparation.  Following an afternoon of digging, guests will enjoy a feast from the sea complete with seaside libations.

Field trippers will go home with fresh clams and oysters to share, along with the knowledge and confidence to forage and prepare shellfish on the next outing.

All supplies provided but licenses are required and must be procured in advance by participants - we’ll guide you through it upon sign up.

Bruce McGlenn is the founder of Human Nature Hunting, connecting people to nature, wild foods and ethical hunting and foraging. He is a third-generation outdoorsmen of the Northwest and grew up combing the shores of the Salish Sea.

Taus Shumacher is the chef behind Human Nature Cooking. His love of foraging and cooking over campfires and wood stoves began in his youth, where he once cooked shellfish for classmates at summer camp in Denmark at the age of nine. Taus created a life around wild foods and spent over 20 years in the Danish restaurant industry as a chef. 

Join the Society

THIS FIELD TRIP IS SOLD OUT. To be added to waitlist, please email info@fieldtripsociety.com.

time:  Saturday, March 23rd 11:00 a.m. - 4:00 p.m.

place:  the Hood Canal, exact location provided one week prior to expedition depending on best conditions.  Destination is an approximate 2 - 2.5 hour drive from downtown Seattle.  

Payments for field trips and classes are non-refundable, though they may be transferred to another person (your new best friend!).  All sales are final.  If trip is cancelled due to instructor illness or lack of enrollment, full refunds will be issued.