Class cooks up appreciation for area’s natural resources
Wild Foods Wednesdays in MFL MarMac’s natural resource science class are stirring appreciation for plants and animals that can be harvested locally. Here, students wrap dove jalapeno poppers. (Submitted photos)
Pheasant egg rolls have been a class favorite. This image shows the inside mixture.
Here, the pheasant egg rolls have been fried to perfection.
Dandelion rhubarb cookies are another example of what the natural resource science class has eaten. “We’re really blessed where we live that we have a lot of diversity, a lot of different hunting seasons, different foraging opportunities. I think it’s important to expose different kids to that because it might be something completely new to them,” said Casey Evanson.
Puffball mushroom was one food students enjoyed this fall. “I do a lot of hunting and fishing, so I’ve tried most stuff. I’ve had morels, but I’ve never had the puffball before. That was cool,” said student Brock Hackett. “Now, if I find some, I’ll probably bring them home."
By Audrey Posten, Times-Register
“The way to a lot of kids’ hearts is through their stomachs,” joked Casey Evanson, a paraprofessional at MFL MarMac High School.
She and science teacher Dan Anderson have found that to be especially true in their natural resource science class, where “Wild Foods Wednesdays” are stirring appreciation for plants and animals that can be harvested locally.
Anderson’s class has long incorporated hands-on learning opportunities. Students have gone fishing and visited the Genoa Fish Hatchery, studied taxidermy and scored deer antlers.
“We do all kinds of field trips. Our area has a lot of opportunities when it comes to the outdoors,” he explained. “We try to incorporate as many natural resources that are local as possible, whether it be plants, animals, the esthetics of the area—anything that’s naturally occurring and useful to humans in any way. ”
Evanson began working with the natural resource science class several years ago. With a background in cooking and culinary arts, as well as a passion for locally-sourced foods, she was the perfect fit to introduce students to wild game and plants.
They started with processing and cooking venison steaks, then began to offer other items.
“It’s exploded, and now we’ve made it an every Wednesday thing,” Anderson said. “It’s a great way to break up the week and learn about some new things, try some new things, and hopefully have more appreciation for the outdoors.”
To date, the class has made pheasant egg rolls, turtle stew, rabbit biscuits and gravy, deer jerky and fried duck. Squirrel and deer heart are on the menu, and a fish fry always follows the Fish Iowa Unit.
Hunting and fishing isn’t the only focus, though.
The class has made oyster, morel and puffball mushrooms and black walnut brownies.
“Honey is also a local resource we have here, and maple syrup,” Evanson said. “We talk about this is what happens when you tap a tree and all the processes that go with making syrup.”
Evanson demonstrates cooking with wild plants like garlic mustard, nettles, wild parsnip, wild violets, dandelions, staghorn sumac, sweet cicely and more. At the end of the spring wildflower identification unit project, students visit her property and look for wildflowers. She then cooks a foraged meal and shows them how to identify different wild edibles while they learn to label and press spring wildflowers for their project.
“They get to experience themselves versus being told what it is,” Evanson said.
Natural resource science is two sections, totaling 37 students. Some, like Brock Hackett, are avid outdoors people.
“I do a lot of hunting and fishing, so I’ve tried most stuff. I’ve had morels, but I’ve never had the puffball before. That was cool,” Hackett said. “Now, if I find some, I’ll probably bring them home. There are also a lot of different ways to cook wild game that I’ll learn.”
“It gets the kids thinking: ‘I do this kind of hunting. I do this with my family.’ We ask what they want to contribute. It gets conversations started,” Evanson said.
For Tucker Ruff, who supplied turtle, “It feels like bringing a lot of home traditions to school and sharing them.”
For many students, though, Wild Foods Wednesdays are their first introduction to these dishes.
“We’re really blessed where we live that we have a lot of diversity, a lot of different hunting seasons, different foraging opportunities. I think it’s important to expose different kids to that because it might be something completely new to them,” Evanson said.
Students are always encouraged to try a “polite bite.” While they haven’t enjoyed everything, some have been inspired to hunt for mushrooms or purchase a fishing license—even make the foods at home.
This year, the class is creating a cook book based on the recipes.
“They have to write down the steps so they can go home and make it for their families. They can say, ‘This is what we had at school. I think we should try it,’” Evanson said.
Brayden Gordon called Wild Foods Wednesdays a nice break in the middle of the week.
“It’s something to look forward to,” he said. “It makes me interested in what I could cook, things I could find outside.”
The students have also found hands-on learning valuable.
“Last week, we jumped in and wrapped the jalapeno poppers in bacon,” Ava Goltz recalled.
“Now a days, that’s how kids really learn: more hands-on and getting our faces out of computers,” said Isabelle Kirby. “I like doing this on Wednesdays because it gives us a break from school work. We can focus on a fun part of natural resource science.”
Evanson hopes the class not only exposes students to new experiences, but fosters land stewardship and an appreciation for northeast Iowa.
“It’s a good way for people to learn about their home area, where they grew up,” agreed Ruff.
“You could be looking at all these different plants and not know you could eat these,” added Kirby. “It gives us more insight into northeast Iowa and how we can benefit from it.”
