Outdoor School

 

 

 

Rowen Forest Outdoor School 

Join Sean Rowen for an immersive foraging experience in the Pacific Northwest. Our classes bridge the gap between the wild forest floor and the gourmet table. We move beyond simple identification, teaching you the culinary artistry and ancestral preservation techniques that transform wild plants into world-class food and medicine.

Upcoming Classes in 2026

The Art of Wild Tea: Sundays June 7 & June 28

The Forest Floor: We will identify and sustainably harvest Fireweed (the 'Wild Oolong'),  moving through the specific steps of hand-rolling and fermentation to create a tea that is as incredibly good for you as it is delicious and learn of other tried and true forest floor plants for tea making including wild ginger and Pipsissewa. Class will conclude with a forest tea ceremony where we get to enjoy the flavors we harvested brewed in an outdoor kitchen.

  • Date: Sunday June 7, 2026 (10:00am-2:30pm)

  • Cost: $75 (or both classes for $100)

Forest Canopy: In this class we will be moving our focus upward toward the forest canopy and will learn to identify, harvest, prepare and taste the variety of conifer tree species. Students who attended the first workshop may also bring questions and compare results from their Fireweed fermentation projects. Class will conclude with a forest tea ceremony where we get to enjoy the flavors we harvested brewed in an outdoor kitchen.

  • Date: Sunday June 28, 2026 (10:00am-2:30pm)
  • Cost: $75 (or both classes for $100)

These classes are designed as standalone or taken together as a complete introduction to wild tea making

Transportation & Location Notice
Classes are held at a forest field site within one hour of Portland, and participants are responsible for arranging their own transportation to and from class. We will all meet at a public meeting place (such as a gas station) and may carpool and/or caravan together to the forest location. The exact meeting locations and directions will be provided by email approximately one week before the class date. Please plan accordingly and arrive on time for check-in and departure.

Please email us at rowenforest@gmail.com for any questions!

Other classes to look forward to:

  • The Forest Salad: Imagine a bowl filled with over a dozen different wild greens and vibrant blossoms. We will harvest miner’s lettuce, stinging nettles, and fiddlehead ferns, while learning the subtleties of forest natives like wild ginger and false lily of the valley.

  • Edible Flowers: We don't just forage for greens; we forage for color. We will learn to identify and use oxalis blossoms, wild rose petals, and lilies.

  • Fascinating Fungi: Discover the world of wild mushrooms. We will learn how to safely identify, harvest and prepare wild mushrooms.

What to Expect

  • Deep-Rooted Instruction: Lead by Sean Rowen, these sessions offer a deep dive into mycology, botany, and forest ecology. You won't just learn a plant's name; you'll learn its role in the ecosystem and its history in the kitchen.

  • Hands-on Experience: You will be actively identifying, touching, and processing wild ingredients—moving from the harvest to the hand-fermentation of teas.

  • Bioregional Stewardship: Gain knowledge on responsible foraging techniques that protect and enhance our delicate forest ecosystems for generations to come.

  • From Forest to Feast: Every class concludes in our outdoor kitchen, where we transform our harvest into a masterpiece—like a salad of a dozen wild greens and flowers—to be enjoyed together in the fresh air.

Stay Connected

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Spring Season

The spring thaw turns us to a new chapter in the realm of wild edibles! Join Rowen Forage Club as we embark on exciting adventures in the lush spring forests near Portland, OR.

Sign up to our mailing list, follow us on social media, or check back here for updates on potential mushroom forays throughout the spring season. These forays offer a unique opportunity to explore the diverse world of fungi and edible plants.

 

Spring Forage Club Experience:

  • Learning & Identification: Your expert guide, Sean Rowen, will guide you through identifying a fascinating array of wild edible plants (and morel mushrooms, if the conditions are just right!) inspiring confidence in recognizing them in their natural habitat.
  • Harvesting & Preparation: After honing your identification skills, you'll get hands-on experience harvesting delicious edible spring treasures, cleaning and preparation techniques before enjoying a delightful feast with the fruits of your labor, cooked fresh in our outdoor kitchen.
  • What Might We Find: Spring is an exciting time for foraging in the PNW with a vast array of edible plants and mushrooms. This is prime time for foraging fiddlehead ferns, stinging nettle, edible blossoms, wild ginger, oyster mushrooms and, if conditions are just right, we might be lucky enough to stumble upon the elusive morel mushroom!

 

Join the Club:

Ready to delve into the fascinating world of wild edibles and connect with the vibrant Pacific Northwest ecosystem? If any of our upcoming spring dates interest you, feel free to reach out to Sean Rowen at RowenForest@gmail.com.