The Bay Area’s serene landscape is teeming with hidden, edible food. If one knows where to look, they can easily find clusters of fresh mushrooms growing in the forest or sea rocks covered in salty mussels.
Carrie Staller knows plenty about scouting for such foods. The Berkeley resident is the founder of Fork in the Path, a local organization that offers public classes and educational workshops about foraging. The term refers to an age-old practice of gathering wild plants, fruits, seafood or fungi for food.
For Staller, foraging is a “precious” and “simple” activity that one can do to connect with nature. They can experience a sense of mindfulness from gathering together, looking for food and then cooking the bounty, she said.
“We are returning to the most basic part of being a human, which is eating food and celebrating it,” Staller said. “It’s a lost artform.”
Fork in the Path, which launched in 2024, hosts multiple foraging classes each month led by either Staller or another qualified foraging instructor. Those who are interested in the activity can sign up online at the Fork in the Path website. The topics range from picking spikey uni at Bodega Bay to hunting for mushrooms along the Sonoma Coast to gathering acorns and bay nuts in Berkeley.
“We answer ‘Can I eat that?’ and invite curiosity about everything we find within the ecosystems of our outdoor classrooms,” the Fork in the Path website states.
Each class size has around 10 to 25 people, and the price to join varies depending on the foraging excursion, although the average price for an adult is around $100. There are also other cooking-based classes where participants can learn how to pickle and ferment vegetables, or prepare a full-course meal from seasonal ingredients. Once in a while, Fork in the Path offers hands-on art workshops where people can make delicate crafts like baskets woven from plants or pine needles.
People forage for different reasons; some want a fun day excursion or a creative outlet, while others seek ways to be more mindful of their environmental footprint. No matter the intention, Staller said everyone experiences a sense of camaraderie and companionship, opportunities that are difficult to find in the region’s tech-heavy climate.
“In this area, we’re living in hyperconnectivity and productivity,” she said. “We are devoid of meaningful connections… I found that going forging really supported my mental health and sense of feeling connected.”
Humans have foraged for their own food since the beginning of time. In recent years, the practice has gained popularity, especially on social media. Apps like Instagram and TikTok are filled with videos of people documenting their experience finding food in the wild, or picking up items to make rustic crafts.
Organizations similar to Fork in the Path have sprouted up across the nation, and provide a platform for qualified foraging instructors to share knowledge and offer training on safe and sustainable practices.
Fork in the Path is currently raising $10,000 to create a scholarship fund that will cover the cost of two spots in every class. Participants for those open seats will be decided through a lottery system. The organization plans to prioritize those who are either low-income, under the age of 18, disabled or chronically ill, or who are considered resilient identity applicants, people who can demonstrate a personal or professional ability to adapt to change and grow from challenging experiences.
The idea for Fork in the Path can be traced back to Staller’s love of mushrooms. A long-time forager of wild shrooms, she did the activity recreationally while working a full-time job. On the side, she would also teach small and local classes that covered different types of mushrooms and where to find them.
“Mushrooms are beautiful,” she said. “They come in many shapes and sizes, and they smell interesting. It’s a full sensory experience.”
After she caught Covid, however, Staller was diagnosed with Long Covid, a chronic condition that occurs after the virus’ infection. Those with Long Covid have a range of symptoms or conditions that can either improve, worsen or be ongoing.
Staller experienced low energy levels and difficulties concentrating at work. She eventually left her full-time job, unsure of what to do next. But she still had a deep love for foraging for mushrooms. After seeing how many locals were interested in her classes, she decided to take a chance and turn it into an official business. Fork in the Path took flight in January 2024.
“It just started unfolding organically,” she said.
The title was inspired by the idiom of the same name, which refers to when someone is in the midst of making a crucial decision. Staller said the phrase is symbolic because it reflects how she felt about turning foraging into a full-time endeavor.
“Foraging created a big fork in my path that I never would have expected,” Staller said.
One of her favorite parts about running the organization is getting to work with the network of instructors and introducing people to the world of foraging. “For me, I couldn’t be happier to be a part of their journey,” she said.
Berkeley resident Stephanie Frankle is one of those fledging foragers. In the past year, she has participated in several Fork in the Path events, including mushroom and acorn foraging workshops and edible and medicinal plants walks.
Frankle was drawn to the craft of foraging around five years ago, when she discovered a passion for finding and picking fruits from her neighborhood trees. She met Staller through events in the region’s Jewish and musical community. When Frankle heard about Fork in the Path, she decided to immediately sign up and learn more.
“It was kind of perfect,” Frankle said. “I was feeling curious and drawn to (foraging) for a while.”
Frankle said she appreciates how welcoming and engaging Staller and the other instructors are. There’s a sense of comfort and familiarity whenever Frankle goes to a class.
“It’s fun to feel more connected to the nature in the area,” Frankle said. “That’s something that’s important to me. I love having that resource.”
