Sink your teeth into the latest book by Doug Kent, landscape architecture alumnus and regenerative studies lecturer. “Foraging Southern California: 118 Nutritious, Tasty and Abundant Foods” is a field guide for beginner and intermediate-level foragers, introducing them to delicious options of wild edibles from berries and fruits, seeds and roots, to aquatic options like kelp and crayfish.
Kent's lecture is part of Lyle Center for Regenerative Studies' the 25th anniversary celebration program. It is free and open to the public. See the full program below: