A little for the Eatwilders
The porcini mushroom is a new discovery for us. We found a patch, and now we are learning how to get the best out of the harvest.
We have been freezing the best ones and making mushroom sauces. Drying some out, and even having some raw as a porcini Crudo. More to come on that in our next post.
A few reminders before you head out:
Only harvest mushrooms you can identify with complete confidence.
Take only what you’ll use.
Learn the key features of edible species and their look-alikes before you forage.
Carry your mushrooms in a basket or mesh bag to help spread spores as you walk.
If you’re new to mushroom picking, head into the woods with an experienced mentor or local mushroom club.
Always bring a mushroom guide book!!
Foraging isn’t just about bringing food home—it’s about building knowledge, respecting the land, and creating memories outdoors.
Harvest ethically. Never stop learning.
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Learn to hunt, forage, and cook wild food. Learn to harvest wild, organic and ethical meat and fish in British Columbia. Hick jokes? We've heard them all.
EatWild provides accessible education and training for people who want to develop the confidence and skills they need to harvest their own wild food. We can teach you to harvest and enjoy BC’s bounty of wild food. With the skills and confidence you can take responsibility for harvesting meat for your family and friends. At EatWild we will teach you all about elk, deer, ducks, and moose, where they
The highlight of the EatWild journey so far has been being invited to Koeye Camp in Heiltsuk Territory to host emergency preparedness and bear safety training with the camp leaders.
Part of our programming, Rob and I had the opportunity to lead Bear Coexistence Training, using inert bear spray and practice drills to build confidence and prepare camp leaders for the season. (The bear spray in this video is inert—no bears were harmed in the making of this video.)
We learned so much from the kids and the place about living alongside bears. Koeye Valley is home to more than 100 known black and grizzly bears. For thousands of years, the Heiltsuk people have lived alongside these bears, developing a deep understanding of how to share the landscape with them. It was a privilege to witness a small part of that relationship and to learn from the knowledge, leadership, and stewardship that continues today.
We left inspired by the camp, the incredible youth, and the passionate Indigenous leaders who are helping the next generation connect to their culture, language, and territory.
Thank you to Jess Housty and everyone at Koeye Camp Qqs Projects for welcoming us so generously. We’re deeply grateful for the opportunity and hope to be back again. Jess Housty
This has truly been a wonderful highlight of the EatWild journey. Rob and I felt incredibly honored to be invited to Heiltsuk territory to provide training for the Koeye Camp leaders. It might just be the most beautiful place I’ve ever had the pleasure to visit. Jess Housty and the Qqs (Eyes) team are truly inspiring, doing remarkable work to lead and empower the Heiltsuk youth. It’s simply amazing.
06/29/2026
Woohoo. We are going moosing this year! It’s been many years since I had a moose on my back. Miki and Jody got the draw too. Grateful and excited!
Any luck out there in the EatWild Community?
Want to learn how to hunt the alpine? Join us for the EatWild Backpack Hunter Workshop and experience one of the most rewarding ways to pursue big game.
We’ll hike into the mountains, set up an alpine camp, and teach the skills needed to plan, execute, and enjoy a successful backpack hunt. Learn how to glass effectively, navigate mountain terrain, select gear, and develop stalking strategies.
There’s nothing quite like watching the landscape from an alpine meadow, spotting wildlife through your binoculars, and planning your next move.
July 11-12 from Saturday morning to Sunday evening. $500
Prep call on July 3rd to review gear requirements and plan logistics.
See curriculum for full workshop details @ Eatwild.ca
Cooking fresh seafood by moonlight in the Silver Moon at The Bay. As good as it gets in my world. Another Dave Gu capture with a Jenny Pedersen cameo.
Uni Oyster 🦪 & Prawn 🍤 Pancake 🥞
Toss chopped prawns with shallots, jalapeño, ginger, green onion, olive oil, salt, and pepper. Gently warm 12 shucked oysters in their liquor until they plump up—don’t boil them.
Whisk a thin batter using Korean pancake mix, tempura mix, or both. Blend in a few ounces of uni.
Pour an 8-inch pancake into a hot, oiled pan. When it’s halfway set, add the prawn and oyster mixture, green onions, and bean sprouts. Fold, crisp, and cook through. Squeeze some lemon juice over everything.
Finish with fresh herbs and serve with a simple dipping sauce of soy sauce, rice vinegar, sesame oil, green onion, and sesame seeds.
Crispy. Briny. Rich. Everything you want from the coast in one bite after a big day of harvest.
Thanks North Arm Knives Ltd. for beauty blade.
Chloe Angus can you share with your Mom. Happy 75!!
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