This course will expose students to the wild and feral food world. We will explore wild yeasts and weeds, and crafts from sourdough bread fermentation to urban foraging, to offer students a unique, expansive perspective to the wonderful under-discovered foods in mother nature. The class format will be split among collaborative learning lectures, hands-on workshops and activities for the second hour, and guest speaker forums. In addition to weekly classes, we will provide fun, educational field trips designed to engage everyone in the class, to learn about “productive ecologies,” to contribute to citizen science, and to demonstrate how much wonderful food and culinary magic nature has to offer.