Langdon Cook's Blog

Fall Shellfish Classes

Greetings foragers! I hope this finds you healthy and in as good as spirits as possible during these challenging times. With fingers crossed, we plan to run two shellfish classes this fall on South Puget Sound. All necessary Covid-19 protocols will be in effect for your safety. These classes will be administered by Bainbridge Island Parks & Rec. Registration opens Wednesday, August 26, at 9:30

Spring Classes & Events

Introductory foraging classes by land and sea are now scheduled into June with the Field Trip Society and Bainbridge Island Parks & Rec. You can also arrange private classes with the Field Trip Society.




Check back as more events and classes get added.

Spring Classes, Walks & Workshops 

March 12: Wild Spring Edibles Slideshow, Filson, Seattle
March 20: Wild Food Walk, Field Trip Society 

Wild Food Holiday Gifts

Give the gift of wild food to the nature lover or culinary adventurer on your holiday list!

My spring class schedule is beginning to take shape. At the moment I have introductory foraging classes scheduled for March and April through the Field Trip Society, with more to be announced soon. Shellfish classes with Bainbridge Island Parks & Rec open for registration on January 8. And I'll be

Creamy Polenta with Wild Mushrooms

THE BLACK TRUMPET (Craterellus sp.) is one my favorite wild mushrooms for the table. Like its cousins in the chanterelle family, it's earthy with a touch of fruity sweetness. On the West Coast, most pickers look for them in the coastal hills of northern California and southern Oregon, where they hide among the leaf litter of forests dominated by Douglas fir, tanoak, and madrone (with a

October Slide Presentations

Hey Washingtonians, I’ll be giving several slide presentations across the state this October about wild foods, foraging, and my books. Come by and say hello!

October 5: Renton Public Library, 11am. 
October 8: Methow Conservancy First Tuesday, Merc Playhouse, Twisp, 7pm. 
October 9: Chewelah Public Library, 6pm. 
October 10: Kettle Falls Public Library, 6pm 
October 16: The Reach

Fall Foraging Classes

This fall I'll be teaching wild food classes by land and sea.

Shellfish foraging and cooking classes, in partnership with Bainbridge Island Parks & Rec and Sound Fresh Clams & Oysters, will take place on Little Skookum Inlet in south Puget Sound near Shelton, WA. Click here for registration.

Introductory foraging classes for wild plants and mushrooms will be offered through the Field Trip

Stir-fried Oyster Mushrooms with Chicken

West Coast woods from NorCal to BC are loaded with oyster mushrooms right now—and it's nice to see the excitement they're stirring in foraging communities. Lately I've been seeing photos of oysters all over online message boards and myco groups. Morels have traditionally commanded most of the vernal ink among mycophagists, but for a majority of us west of the Cascades the oyster is really the

Spring Foraging Classes

I've partnered once again this spring with both The Field Trip Society in Seattle and Bainbridge Island Parks & Rec to offer spring foraging trips by land and sea. Some of these classes are already sold out, so don't delay.





Below are the classes and dates. Please do not contact me for registration—click on the links. Also, check back for additional classes.

March 22: Wild Edibles Hike,

Huckleberry Snow Cone

What do you do when it snows in Seattle? Make a Huckleberry Snow Cone!

While I was out skiing around the neighborhood this morning, my daughter Ruby was busy cooking down a cup of frozen huckleberries with water and sugar, then blending it in the Vitamix. After a quick straining she had a deep red, sweet and syrupy liquid to pour over packed snowballs—a perfect treat for a no-school Snow Day.

Matsutake Dobin Mushi

Last year my friend Taichi Kitamura, chef/owner of Sushi Kappo Tamura in Seattle, gave me a set of two dobin mushi teapots he'd recently picked up in Japan, where "dobin" means teapot and "mushi" is steamed. 

These ceramic teapots are used to serve Matsutake Dobin Mushi, a favorite seasonal dish in Japan that relies on thinly sliced matsutake mushrooms to flavor a subtle broth as they steam in