, crabs
are the fattest at this time of year and the water isn't muddied by river run off or the algae blooms of summer and spring, oysters and clams will always taste best in January. Explore the seaside with me, I'll explain how to hand harvest seaweed, urchin, crab, shellfish, limpets, sea snails and much more for our sea foraging Jan/Feb field trips. In this class, we'll sample different delicious varieties of local seaweed and snuggle around a fire smoking our clams and enjoying a warm bowl
of chefs wild chowder. Crab casting will be demonstrated and we'll go for a walk by the sea to talk about beach forage, identifying all the edibles that we find.
