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 Thayers Natures Garden and Leda Merediths The Foragers 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, Schooland 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 Yoüve Affected

PART THREE:

My Top 10 Foraged Edibles and What Theyve Taught Me
Chapter 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: Its Here, Its Happening All Around Us

Chapter 21: Todays 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 Mikes wild food recipes will appear at the end of each chapter:
Chanterelle Frittata

Homemade Wild Pizza

Niccis Black Walnut Microwave Fudge

Fruit Soup

Acorn Dippin Sticks

Clover Flower Spoonbread