Tree Walk: Edible Urban Forest - July 8 | The Food Party! | Laura Stec | Mountain View Online |

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By Laura Stec

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About this blog: I've been attracted to food for good and bad reasons for many years. From eating disorder to east coast culinary school, food has been my passion, profession & nemesis. I've been a sugar addict, a 17-year vegetarian, a food and en...  (More)

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Tree Walk: Edible Urban Forest - July 8

Uploaded: Jun 3, 2023

What happens when a permaculturist, a chef, and a policy wonk walk into a park? Why, an Edible Tree Walk of course!

Edible Tree Walk
Saturday, July 8th 10 AM – 12:15 PM
Free! RSVP required
Meet at: Johnson Park, 268 Waverley St, Palo Alto

Register here.

This one-way, one-mile walk meanders Johnson Park to Gamble Garden. Sponsored by the nonprofit, Canopy of Palo Alto, walking is open to everyone, but please RSVP.

Many different edible enticements tree-line our route (orange, persimmon, fig, Italian stone pine, gingko nut, Brush Cherry, etc.). We’ll discuss how trees grow, thrive and produce the best tasting fruits and nuts, how to use them in cooking, and how to build a neighborhood fruit tree program.

Special Guests:

Terence Welch - ISA certified arborist and Owner/Operator, Orchardscapes

Kris Jenson - Principal, Regenerative Communities Consulting, Permaculturist

Peter Ruddock - Founder and Policy Director, Resilient Foodsheds

Laura Stec - Chef, Wellness Educator, Food Coach, Laura Stec Innovative Cuisine

- photos courtesy of Edible Tree Walk

To learn more and RSVP, visit the Canopy website. Come with a sun hat, comfortable shoes, water bottles and questions.

Canopy plants and cares for trees where people need them most.

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What is it worth to you?


Posted by Donna Whitcomb, a resident of Community Center,
on Jun 5, 2023 at 9:00 am

Donna Whitcomb is a registered user.

Reminds me of that guy Ewell Gibbons who used to advertise Post Grape Nuts on TV..."Have you ever eaten a pine tree? Many parts are edible."

Orange, persimmon, and fig trees are domestic trees and one is unlikely to encounter them in the wilderness.

A survivalist will often rely on plants like Miner's Lettuce, dandelions, and pine nuts while trapping (or shooting) small animals like squirrels, rabbits, snakes etc.

Most suburban midpeninsula 'outdoors-people' are too squeamish to be true outdoor survivalists.

A Patagonia fleece jacket and a Swiss Army knife is all they need to validate their outdoorsman identity.

Posted by Li Xiang, a resident of Los Altos Hills,
on Jun 5, 2023 at 11:04 am

Li Xiang is a registered user.

Wild mustard is another edible plant.

Posted by Logan Wylie, a resident of Los Altos,
on Jun 6, 2023 at 10:20 am

Logan Wylie is a registered user.

When we were in Hawaii, a local nature guide taught us how to identify psylosybin (magic mushrooms) in the wilds.

I imagine there are countless edible plants in the jungles of Hawaii.

Posted by Isabel Morales, a resident of East Palo Alto,
on Jun 6, 2023 at 3:00 pm

Isabel Morales is a registered user.

In the American southwest, one can also eat cactus petals (usually roasted) and rattlesnakes (skinned and grilled).

I think it is only in suburban and urban areas where one must go to the grocery store out of necessity.

Posted by Renata Mendez, a resident of Mountain View,
on Jun 9, 2023 at 6:10 pm

Renata Mendez is a registered user.

I would imagine there are also some edible insects in the forest.

Natives in South America and Africa eat various insects and when you come right down to it ecologically, the consumption of insects is one of the most direct and eco-friendly ways of procuring protein.

Posted by Bill Taylor, a resident of Palo Alto Hills,
on Jun 10, 2023 at 2:33 pm

Bill Taylor is a registered user.

Acorns can also be made into a porridge after they are leached of tannins.

With so many oak trees in the area, why don't the vegan-minded fanatics explore this option as well?

The Ohlones made acorn porridge and in some ways, it is Palo Alto's true native cultural dish.

Surprisingly no foo-foo fusion restaurant has offered a variation of this traditional dish.

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