Education
Field-based instruction for K–12, homeschool, and microschool families.
Excursions
Guided foraging, micro-hikes, and adventures in the Ozarks.
Community
Foraging days, seed swaps, trail running, the little house on Virginia Street.
Outfitters
Gear designed by foragers for foragers. Every purchase funds the mission.
seasonal events
The morels are starting!
Soil temps on south-facing slopes in the Ozarks are pushing past 50 degrees. We have had warm days stacking up with cool nights still dipping into the low 40s — that swing is what gets them moving. A few good soaking rains in the last couple weeks put moisture deep enough into the ground to matter. The redbuds are blooming. Mayapples are starting to unfurl. The tulip poplars and ash are just beginning to leaf out, which is the indicator most old foragers will tell you to watch for — when those leaves are about the size of a squirrel's ear, it is time to start looking.
We are finding the early blacks first, mostly on south-facing hillsides near elm and tulip poplar, in spots where the canopy has not fully closed yet and the sun is warming the soil directly. The yellows will follow in a few weeks as temps climb and the season pushes into the bottomlands.
If you have been waiting for a reason to get out with us, this is it. Morel season in the Ozarks does not last long and it does not wait.
featured selections
The gear that funds the mission.
Eremos Homestead & Harvest Kit (Beige)
The Backcountry Cook Kit | Complete Titanium Field Kitchen Under 16oz
Into & Out of the Wilderness – Wildcrafted Natural Sprays - Insect Repellent and Soothing Spray
From the Field
Hairy Bittercress - A common early spring edible you haven't eaten yet
I love this common edible because it’s generally one of the first ones I can find. Despite the unappetizing name, it’s actually quite a nice winter and early spring edible, with a mild, slightly peppery taste.
Turkey Tail: The Forager's Guide to One of Nature's Most Researched Healing Mushrooms
If you've spent any time in hardwood forests, you've seen this mushroom. Trametes versicolor grows on nearly every dead log and stump—those concentric rings of brown, tan, cream, and sometimes blue fanning out like the tail feathers of a wild turkey. We've been harvesting and using this species for over twenty years, and the research has finally caught up to what traditional practitioners have known for centuries.
The Definitive Guide to Reishi's Health Benefits: Unlocking the Ancient Power of Ganoderma with Modern Scientific Research
Twenty years ago, we found our first wild Reishi growing from a hemlock snag in these Pacific Northwest mountains. We didn't know then what two decades of harvest, extraction experiments, and deep literature review would teach us. This is that knowledge—scientific and lived.
Wild Turkey Tail Broth for Thanksgiving Goodness: A Boost of Immunity, Umami, and the Best Conversation Starter at Your Table
There’s a particular irony in the name “turkey tail mushroom” that becomes almost poetic around Thanksgiving. While most Americans are debating whether to brine or dry-rub their centerpiece bird, a different kind of turkey—one that grows on dead hardwoods worldwide—offers something the grocery store version can’t: genuine immune support, deep nutritional density, and a connection to the living systems that sustain us.