Calgary’s grassland–foothill transition holds a surprising wealth of wild flavour. From berries to herbs, roots to flowers, this region offers a glimpse into a deeper culinary landscape—right at the edge of the city.
Join your guide for a small-group foraging walk, exploring 15–25 edible wild species, with a strong focus on practical use in the kitchen. Learn how to incorporate wild ingredients into everyday meals: from savoury dishes to desserts, and foraged beverages too.
Whether you're new to foraging or deepening your practice, this walk offers both knowledge and inspiration—with a grounded, respectful approach to land and seasonality.
Forage Calgary
Location details & what to bring: https://www.fromthewild.ca/locations
Unless otherwise noted on our website:
AM Walks: 9 - 11:30am
PM Walks: 1 - 3:30pm
EVE walks: 6 - 8:30pm
Locations - Our Edmonton walks take place in city parks throughout the river valley.
What To Wear - We'll be outdoors, so check the weather forecast and dress appropriately. Rugged footwear, long sleeves [mosquitos] and pants [thorn protection], a hat, and a phone or notepad to take pictures and notes. Even in warm weather long sleeves, pants, and closed toed shoes are highly recommended.
Minimum Enrolment:
To make these walks viable, we do need a minimum number of guests. If that threshold isn’t met, we may cancel the event and offer a full refund.We’ll always reach out if something changes—so no need to check in. If you don’t hear from us, it’s on!
Cancellation Policy - we'll happily offer a full refund if you really need to cancel up to thee weeks in advance. Under three weeks, and we can can offer for you to join us at a future similar event.
Questions? Email us! forage@fromthewild.ca
Our lead guide Kevin Kossowan has been on 100+ wild food adventures in the Canadian wild for his twice James Beard Foundation award nominated web series ‘From The Wild’. He’s taught field cookery at the Global Bushcraft Symposium, co-created the series ‘Wild Harvest’ with Les Stroud and chef Paul Rogalski airing on PBS and National Geographic Asia, has led numerous foraging workshops and forage-to-table workshops, and regularly works with chefs exploring the culinary potential of the Canadian wilderness.