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General News · 28th September 2026
Hollyhock
Local's discount available to join Fall Foraging & Outdoor Cooking with Cheryl Lang & Candace Campo.
October 11-15, 2026
Gather with Cheryl Chang, professional chef, and Candace Campo, Indigenous knowledge keeper and Talasay Tours founder, for a sensory experience that will weave together learning, foraging, and cooking. Together, we’ll explore the intertidal zone and the forest floor—reading the landscape for peak seasonal harvest.
Under the canopy and along the tide lines of Cortes Island in mid-October, we’ll seek out rich autumn forest mushrooms like savoury chanterelles, hedgehog mushrooms, and lobster mushrooms, alongside vibrant coastal plants and wild edibles. Down at the shore, we will learn the nuances of harvesting edible seaweeds like kelp, sea lettuce, and bladderwrack, alongside shellfish such as oysters and mussels. Together, we’ll uncover the flavours and medicine of ingredients that have sustained these shores for generations.
This is not a foraging checklist. It’s an invitation to slow down, tune in, and let your senses lead. Chef Cheryl and Candace will guide you to pause and breathe and settle into the environment—because it’s only when we truly slow down that our senses come alive to their fullest potential. We’ll learn to observe before we harvest, to explore with all of our senses before we season, and to trust the intelligence our bodies already carry.
Learn more:
https://hollyhock.ca/programs/8703/fall-foraging-26/
Bursaries:
https://hollyhock.ca/scholarships/
Contact Hollyhock registration for local's discounts:
registrationhollyhock.ca
250-935-6576
October 11-15, 2026
Gather with Cheryl Chang, professional chef, and Candace Campo, Indigenous knowledge keeper and Talasay Tours founder, for a sensory experience that will weave together learning, foraging, and cooking. Together, we’ll explore the intertidal zone and the forest floor—reading the landscape for peak seasonal harvest.
Under the canopy and along the tide lines of Cortes Island in mid-October, we’ll seek out rich autumn forest mushrooms like savoury chanterelles, hedgehog mushrooms, and lobster mushrooms, alongside vibrant coastal plants and wild edibles. Down at the shore, we will learn the nuances of harvesting edible seaweeds like kelp, sea lettuce, and bladderwrack, alongside shellfish such as oysters and mussels. Together, we’ll uncover the flavours and medicine of ingredients that have sustained these shores for generations.
This is not a foraging checklist. It’s an invitation to slow down, tune in, and let your senses lead. Chef Cheryl and Candace will guide you to pause and breathe and settle into the environment—because it’s only when we truly slow down that our senses come alive to their fullest potential. We’ll learn to observe before we harvest, to explore with all of our senses before we season, and to trust the intelligence our bodies already carry.
Learn more:
https://hollyhock.ca/programs/8703/fall-foraging-26/
Bursaries:
https://hollyhock.ca/scholarships/
Contact Hollyhock registration for local's discounts:
registrationhollyhock.ca
250-935-6576