Where: Kalamazoo Valley Culinary and Allied Health Building, 418 E Walnut St, Kalamazoo, MI 49007, USA

During the spring, many foragers flock to the woods in search of morel mushrooms (morchella), but often return empty-handed. However, several other seasonal varieties emerge at the same time: oyster, wine cap, dryad's saddle, wood ear and the non-native shiitake. Join Chef Russell Barrett, a certified wild mushroom expert, to learn how to prepare, cook and enjoy Michigan's wild produce. Participants will sample a wild mushroom ragu and a simple ramen featuring umami powder derived from various species. The non-credit course only costs $15! Clickhereto learn more and to register.