Our foraging workshops all run according to season, with each season bringing a new opportunity to embark on a wildly delicious adventure. Join us tracking the edible landscape in discovery of what’s local, wild and wonder-filled through our immersive and educational nature inspired workshops. Scroll down to view an exciting array of experiences this autumn and winter!
We announce all new event dates via our V&S newsletter. Join our mailing list HERE
WIM HOF WORKSHOP
Venue: The Veld and Sea Glasshouse in Cape Point
We invite you to join Swain and Maria at Veld & Sea for a Wim Hof Fundamentals workshop on 17 July 2022. Put yourself in the hands of a certified WHM instructor to learn about how the 3 pillars of the method (breathing, cold immersion and mindset/commitment) can improve your mental and physical well being – helping you face stress and overcome challenges in your daily life, improve sleep, reduce stress and anxiety, and guide you into a deeper connection to nature and yourself resulting in a happier, healthier, more vibrant and stronger you. Expect an exciting day of WHM theory covering the science behind the method, gentle yoga and meditation, deep conscious breathwork and an optional ice bath! Cost: R1800 pp Date: Sun 17 July 2022 Time: 10:00 – 17:00 Includes a delicious plant based lunch and snacks.
WILD FOOD LAND FORAGE WALKS
21 July / 26 July / 20 Aug
10am – 12pm
Join Roushanna Gray for an educational walk and talk in and around the cultivated wild herb gardens, farm and fynbos mountainside in search of wild flavour at Veld and Sea HQ at the Good Hope Gardens Nursery in Cape Point. After the fresh wintery walk, enjoy some warming fynbos chai tea and wild greens chocolate treats in the Glasshouse.
All participants will leave with plants they have foraged. Follow up PDF notes and recipes will be sent on to everyone.
Bonus: A 15% discount will be available on all edible and medicinal plants at the nursery.
Cost: R400 per person, kids under 16 R200, kids under 2 join for free.
WILD FOOD WEEKEND WORKSHOP
Held in the Veld and Sea Glasshouse, kitchen cabin and surrounding cultivated gardens and fynbos mountainside, join Roushanna Gray on this multi day workshop that will empower you with the skills and confidence to further your connection to your food, the seasons and natural cycles through this immersive learning experience. Discover how to use local edible plants, wild herbs, back yard weeds and edible flowers as an everyday kitchen staple and how to prepare and preserve moments of time for your wild pantry.
DAY 1 – Immersive plant study 11am – 4pm
Intro, sustainability, plant and land relationships, seasons and cycles.
Plant identification, garden and mountain walk, forage and harvest session, art.
Lunch, group discussion, plant book recommendation and reading.
Plant processing, culinary applications, medicinal properties.
DAY 2 – Practical kitchen application 11am – 4pm
Recipe creations and demos:
· Wild herbal oils and vinegar · Wild greens pesto · Pelargonium syrup · Wild sage ricotta · Wild garlic butter · Herbal and floral salt · Seawater and nettle bread
Lunch, solo plant study/harvesting walks
Dessert and farewell.
Please bring: Notebook and pen, basket and secateurs/scissors, comfortable walking shoes, 3 x clean 500ml glass jar and lid, an apron and a sense of adventure.
Included: Notes and recipes PDF book, wild flavoured products plus a wild herb plant to take home.
Bonus: All participants enjoy a 15% discount on all medicinal and edible plants in the Nursery.
Cost: R2400 per person, limited spaces available.