Cost of Admission: Members FREE; Non-Members $10 suggested donation

This is an in-person event. Registration is required.

Join chef Rob Handel to discuss the wild edible plants that grow all around us, including in your own gardens and backyards. This presentation will discuss wild edibles that many people are already pulling out of their gardens as weeds, and offer some techniques for how to throw them into the pot rather than the compost pile. The presentation will include resources for the curious cook and conclude with a discussion and Q&A session.

Rob Handel is  a chef, teacher, and naturalist, and has spent his life learning how to bring the wonderful ingredients that are farmed and foraged in the Catskills and Hudson Valley to plates across Upstate New York. With experience catering locally sourced meals for groups ranging in size from 2-200, Rob revels in providing unique and thoughtful fare that cannot be found elsewhere.

Formerly executive chef at The Bees Knees Café at Heather Ridge Farm in Preston Hollow, NY, Rob spent the last decade pairing locally farmed and foraged produce with the grass-fed and pastured meats and poultry raised on the farm. Located in the middle of the working farm, the Bees Knees Café embodied the farm to table ethos and was one of the original farm to table destinations in the Catskills and Hudson Valley.

Rob is also an experienced instructor, offering cooking and foraging presentations, hands on classes, couples lessons, and foraging walks throughout the Northeast. He is a  frequent guest on radio programs including WAMC’s Food Friday and WIOX’s Farm Hour.