Join the Vermont Wild Kitchen for an evening of good food, people, and discussion! We'll explore, cook, and eat burdock root, which can be foraged throughout Vermont. Guest chef Chrys Tsang will feature burdock root in a dish called kinpira gobo. We’ll also be joined by Ari Lattanzi and Matt Bull from Make Do Farm who will walk us through prepping and cooking turkey, which many folks are raising and hunting this time of year. The event will be held from 5:30 PM to 8:30 PM at the BLM House in South Royalton. Free but registration required and space is limited.

Chrys (they/them) is a somatic healing practitioner, regenerative gardener, forager, herbal medicine maker, citizen mycologist and wild food enthusiast. They are passionate about bringing people together through good food and a shared sense of connection and belonging to land and place. 

Matt and Ari of Make Do Farm are just starting to turn dreams into reality on beautiful land in Randolph. Matt, a self-taught home chef, enjoys making the most of local ingredients, such as lacto-fermented foraged fiddleheads, duck prosciutto and homemade cocktail bitters. Ari loves getting her hands dirty, restoring habitat and growing food to share.