Living off the Land | Foraging | Survival
Foraging and Survival Essentials with Kyle Chamberlain
Summer | Kettle Falls, WA
Join Human Nature Hunting for a long weekend of wild food immersion, led by botanical adventurer Kyle Chamberlain. Continuing with our focus to help heal the connection between humans and nature, this experiential outdoor educational course is designed to elevate your confidence in foraging sustenance from the land, and foster community and dialogue around our connection to the earth and each other.
Explore the gastronomic richness of Northeastern Washington's flora, in the context of stone-age subsistence skills and bio-diverse culinary artistry for the modern gourmand. (See course topics, below). Prepare the staples of an ancestral diet, with wild ingredients, integrating survival skills like friction fire, stone tools, fibercraft, and basketry. A hands-on education in small animal processing and cooking (subject to local ground squirrel populations) will complete the holistic edible experience. Beyond the primitive, we'll also explore the cutting edge of sustainable Northwestern food culture.
Limited to small groups, there will be minimal classroom time with emphasis on hands-on, outdoor active learning. Gourmet (paleo-based) meals are included and sleeping arrangements will be outdoor camping style with limited indoor facilities available. There are limited sleeping arrangements available in wall tents/cabins. Minimum recommended age is 18, (or 10 if accompanied by parent). We encourage parent/children teams so please talk to us if you’d like to bring a youngster with you who is younger than 10.
July 16-19, 2020
Group Size: 6 Adults
Course Tuition: $900-1200 sliding scale
Registration Deposit (to secure your spot): $500
Fee Structure: Our goal is to provide a quality experience and create value for your time and resources invested with us. We ask for final payment at the end of the course to allow for participants to evaluate what the experience is personally worth.
Included with Instruction: Expert instruction and mentoring by Kyle Chamberlain (present for entire course) and other guest instructors, gourmet meals prepared by our professional Danish chef (locally grown and wild food, breakfast & dinner; lunches will be prepared by participants with foraged foods), custom engraved Buck knife - yours to keep, course materials, tools, and equipment, on-site camping (camping tents available on a limited basis, and upgraded accommodations available), lively dialogue, and inclusion in our community network of past participants.
Schedule: Arrive by noon on the start date. Contact us about arriving the night before if that is more convenient.
Plant taxonomy and identification
Staple indigenous food plants
Common exotic food plants
Exposure to the primate norm of 200-300 familiar plant foods
Wild food economics
Seasonal harvest planning and organization
Wild fruit processing and preservation
Wild root processing and preservation
Wild seed harvesting and preservation
Jerky, fat-rendering, and pemmican
Beverages, salads, deserts, grains, nuts, roots, etc.
Tools and Survival
Stone Age harvesting implement manufacture
Bark basket production
Indigenous plant fiber cordage production
Foods for emergency situations
Wild Food in Context
Contemporary culinary applications of wild food
Wild food ecology, conservation, and sustainable harvest
Wild food sociocultural issues
Pioneering Northwest food culture
Fibercraft, and basketry
Wetland, foothill, and mountain field excursions
Regional natural history
Hunting side of Gathering
Small animal process (subject to local ground squirrel population)
See FAQ's for general gear requirements. More information on suggested gear will be provided with Registration Confirmation