Forager's Life

Mike Krebill is an inductee into the National Wild Foods Hall of Fame. Considered by many to be one of the great foragers living today, he is a sought-after speaker at major foraging events across North America ¿ from Oregon to New York, Tennessee to Ontario, Canada, and states in between. An award-winning life science teacher for 35 years, he was one of the architects of a six-year effort to bring environmental education into Michigan's public schools. As a young leader in environmental management initiatives, he was named to Gov. Rockefeller's Central New York Regional Planning & Development Board. Early in his career he was recruited to become Iowa's first Naturalist, and today is an honorary member of the Iowa Association of Naturalists. He has been active in Scouting at every level for 50+ years, and has received multiple awards for outstanding service as a wild plants educator. Mike had been botanical technical editor for 14 books on foraging by well-known authors (including Sam Thayer¿s Nature¿s Garden and Leda Meredith¿s The Forager¿s Feast). Mike's first book,The Scout's Guide to Wild Edibles (St. Lynn's Press ), won a National Outdoor Book Award (NOBA) for Nature Guidebooks.

TABLE OF CONTENTS
INTRODUCTION

PART ONE:
I Was Always a Curious Kid
Chapter 1: A Tennessee and Iowa Childhood
Chapter 2: The Great Outdoors: Scouting, School¿and a Mentor Who Changed Everything
Chapter 3: At Cornell: Discovering My Future
Chapter 4: The Naturalist Years: Learning and Teaching How to Read Nature and Ask the Important Questions

PART TWO:
Kid Tested, Kid Approved
Chapter 5: Teaching Middle School Science: Let the Experiments Begin!
Chapter 6: More Stories, Small Catastrophes and Cautionary Tales: In the Classroom and on the Trail
Chapter 7: Old Students Check In: You Never Know Whose Life You¿ve Affected

PART THREE:
My Top 10 Foraged Edibles and What They¿ve Taught MeChapter 8: Autumn Olive
Chapter 9: Black Raspberry
Chapter 10: Black Walnut
Chapter 11: Dandelion
Chapter 12: Morels
Chapter 13: Oak (Acorns)
Chapter 14: Persimmons
Chapter 15: Puffballs
Chapter 16: Shagbark Hickory
Chapter 17: Sumac

PART FOUR:
Walking Softly: Practical, Sustainable Foraging
Chapter 18: The Native American Way of Foraging Stewardship
Chapter 19: Where to Avoid Foraging and Why
Chapter 20: Foraging No-Nös

PART FIVE:
The Great Foraging Wave: It¿s Here, It¿s Happening All Around Us
Chapter 21: Today¿s Trends and Leaders: The Festivals, the New Mentors, the Meet-Ups, the Foodies and Chefs
Chapter 22: Where This is Taking Us: a Hopeful View

APPENDIX:
Glossary
Recommendations for Learning More (Field Guides; Apps; Foraging Instructors; Websites; Blogs; Facebook Groups; Meet-Up Groups)
Foraging Events
Shops/Stores
Videos/YouTube singles and series

WILD RECIPES:
NOTE: One or more of Mike¿s wild food recipes will appear at the end of each chapter:
Chanterelle Frittata
Homemade Wild Pizza
Nicci¿s Black Walnut Microwave Fudge
Fruit Soup
Acorn Dippin¿ Sticks
Clover Flower Spoonbread