Our adventures are small group, hands-on foraging, fishing, arts, crafts, and cooking excursions crafted to deepen our relationships with the natural world. We also offer private experiences that be offsite or onsite. Always inspired by nature, our events are unique, creative and fun.
Upcoming Events
Forbidden Fungi of San FranciscoSat, Nov 01San Francisco
Sea Urchin, Mussels & Seaweed - Southern Sonoma!Fri, Nov 07Bodega Bay
Tide to Table : Mussels ExplorationSat, Nov 08Santa Cruz
Culinary Mushroom Camp West MarinSat, Nov 15Olema, CA 94956, USA
Culinary Mushroom Camp West MarinSun, Nov 16Olema, CA 94956, USA
Mussels Exploration- MarinFri, Nov 21Marin County
West Marin ForageSat, Nov 22Tomales, CA.
Culinary and Dye MushroomsSun, Nov 23Marin County
Bay Laurel Nuts: Coffee Meets CacaoSat, Dec 06Oakland- Salt Point Wild MushroomsSat, Dec 06Jenner
Sea Urchin, Mussels & Seaweed - Near Salt Point!Sat, Dec 06Stillwater Cove, Sonoma- Salt Point Wild MushroomsSun, Dec 07Jenner
Alaska Wild Food Camp 2026Thu, Aug 06Homer
Flora & Fungi Custom Crafted Experiences
Apothecary elixir bars, truffle dogs, hands on perfume blending, hikes and wild food grazing platters, cooking classes, and beach cookouts. We can customize an event for your company, family, or friend group.
Please check your junk mail!
If you have not received the information you need prior to an event, please check your junk mail! Tickets and reminders are automatically sent to the email you registered with. Please share this information with anyone you purchased a ticket for. If you are registering at the last minute, please reach out to see what is recommended or required for workshops, where to meet and your guide's phone numbers. Thank you!
Our Event Refund Policy
If you cannot make an event you purchased a ticket to, please feel free to sell or gift your spot to a friend. If we have to reschedule due to weather conditions, we will offer a rain date or you can use the credit for upcoming events, but we cannot give a refund. It's not sustainable for a small, weather dependent events company to give refunds for circumstances they have no control over. Thanks so much for understanding.
Flora & Fungi Wild Merch
hand made in Sausalito from upcycled sails
Our Guides
We are artists, chefs, makers, biologists, foragers, fisherpeople, environmentalists, dreamers and adventurers.
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“A deliciously thoughtful book with plenty of recipes for beginning or experienced foragers. I’ll have the mushroom pâté, cheesy pasta with truffles, and a candy cap old-fashioned, please.”
—Alan Bergo, James Beard Award-winning chef and author, and winner of Hulu’s Chefs vs. Wild
“With both simple and aspirational recipes, and delightful prose throughout, Maria Finn draws you into a deeper connection to nature through its wonderful, wild foods. Food is the lure, but the end goal is a realignment of human systems in sync with the pace and beauty of Mother Nature.”
—Becky Selengut, author of Good Fish and Shroom
This gorgeous book is a celebration of wild food, foraging and cultivating connection to the natural world. The recipes inside highlight ingredients from coast to forest and inspire you to get creative, get outside and participate in the surrounding ecosystem; to live a healthier, more pleasurable, and more delicious life.
- Emma Teal Privat and Claire Neaton, Co-owners of Salmon Sisters and authors of The Salmon Sisters: Feasting, Fishing and Living in Alaska & The Salmon Sisters: Harvest & Heritage
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Celebrate the pleasure of the wilderness (or even your backyard) with this approachable forage-to-kitchen cookbook featuring 110 recipes using foragable foods—from seaweed love to mushroom lust and everything in between.
Identify foragable foods in your own backyard to create simple, rustic recipes from the bounty of the coast, forest, and urban spaces up and down the West Coast.
Recipes include:
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Morels, Asparagus, Fava Beans, and Fiddlehead Ferns with Burrata
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Black Truffle Pot de Crème with Preserved Sakura Cherry Blossoms
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Fire-Roasted Butter Clams with Seaweed Gremolata
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Spruce Tip and Juniper Berry Sockeye Salmon Gravlax
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Chilled Huckleberries with Campfire Caramel and Seaweed Salt
“Flaming Pine Needle Mussels! Stinging Nettle Gnocchi! Cherry Blossom Truffles! With her backwoods bona fides and visionary palate, Maria Finn has taken foraging to the next level. No matter where you live, Forage.Gather.Feast will draw you into a delightful ‘adventure with purpose’ as it unlocks the layers of meaning and deliciousness permeating our woods and coastlines. Your kitchen game will never be the same. Neither will your soul.”
—Rowan Jacobsen, author of Truffle Hound and A Geography of Oysters
Steeped in the magic of the West Coast, Forage. Gather. Feast. is a beautiful book. Maria's deeply intuitive approach to cooking celebrates an abundance of wild foods from seaside to forests. Her book will be favorite in my kitchen for a long time.
—Jenny McGruther, NTP, creator of Nourished Kitchen
Testimonials
Maria's porcini camp was great! She walked us through the identifying features, habitat, and indicator species before leading a forage through likely territory. Throughout the day, Maria shared her deep knowledge of the local ecology, identified other mushrooms and plants we found while hunting, and shared stories about other mushrooming adventures. The camp concluded with an incredible campfire porcini risotto for lunch. While conditions on the day-of weren't ideal, we retraced our steps a couple weeks later and found several enormous porcinis!
Andreas Bastian
Alaska Wild Food Camp changed our lives! We moved closer to Alaska after we went on Maria’s mind and mouth expansive experience last August. We paddled in a glacier lake, learned how to fish and prep whole sockeye, identify edible sea plants and forest fungi to bring back to a comfy camp and eat everything but the fin. Recommend for anyone ready to see where mother nature is still a true wild child.
-Pamela & Denise
We went to Alaska last summer with Maria and her team. The trip was well organized and in a stunning and unique location that would not be generally available. The food camp involved a combination of food-educational events such as mushroom hunting, seaweed gathering, breaking down salmon, and cooking. We also did sea kayaking and guided hikes with a local expert on the history and geology of the stunningly beautiful area. People could participate as they desired, it was a low-pressure, high-fun environment that was the perfect blend of relaxed socializing with individual time and organized activities without pressure to attend. Make room, I'm signing up for more!
Kari Kelly
