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The harvesting and preserving of foods from the wild. The gathering of fruits, mushrooms, seeds, nuts, mushrooms and vegetables from uncultivated sources. Practice fishing, trapping, and hunting respectfully. Practices that show restraint rather than stripping an area clean and which care for and improve the locations where we harvest.

Display sustainable harvesting practices on one of your gatherings. (1/3 rule)
Create a local map of unattended public fruit/nut trees and bushes.
Fresh List (Harvest 1)
  2 lbs local berries
  6 lbs local fruits
Dry List (harvest 1 lb fresh unless noted, dry, and store)
  2 lbs mushrooms
  Fruit, leaves, or flowers for Tea (rose hip, pineapple weed, mint, etc)
Make 1 cup of tea from any wild-gathered fruit, herb, or similar dried item.
Meal List (Prepare a dish using 1 cup of item(s) from this list.)
  Cooked wild mushrooms
  Edible flowers
  Wild Nuts (not English Walnuts)
  Starchy or tap root.
  Local wild greens
  Cooked fruit or berries
  Wild edible grains
Misc List (Complete 3 of the following)
  Catch and prepare at least 1 lb (before prep) fish.
  Catch and prepare one small animal (squirrel, rabbit, pigeon, etc).
  Craft 4 lbs of seed balls.
  Harvest and reduce tree sap to make 1 pint of finished syrup.
  Do 4 more from the fresh list (no repeats)
  Do 2 more of the dry list (no repeats)
  Do 4 more of the meal list (repeats okay)


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