Don’t be the last one on your block to serve a feast of roots, berries and weeds. DC’s lawns, parks and alleys are full of good things to eat — if you know how and where to look.

Dr. Bill Schindler returns to Hill Center to lead class participants in a foraging hike around Capitol Hill, and then return to Hill Center to cook what they’ve gathered.

A strong advocate of traditional foodways, Dr. Schindler regularly conducts workshops on foraging, prehistoric diets, fermentation, charcuterie and butchering. And he practices what he preaches: A significant portion of his family’s diet is from foods they have hunted, gathered and fermented.

Schindler and class will very likely find lambs quarters, purslane, chickweed, poke, Japanese knotweed and other treasures often invisible to the untrained eye. From these delights the class will enjoy a menu that might include:

• Roasted Marrow Bones with a Wild Bitter Green Salad

• Wild Spring Greens Casserole

• Pesto of Wild Greens

• Sourdough bread (fermented and baked by Dr. Schindler)Wild Ice Cream

Dr. Bill Schindler is the author of Eat Like a Human: Nourishing Foods and Ancient Ways of Cooking to Revolutionize Your Health and is an internationally known archaeologist, primitive technologist, and chef. He founded and directs the Eastern Shore Food Lab with a mission to preserve and revive ancestral dietary approaches to create a nourishing, ethical, and sustainable food system and, along with his wife, Christina operates the Modern Stone Age Kitchen, a foodery designed to provide nourishing food created using ancestral approaches maximizing safety, nutrient density and bioavailability to the community.  His work is currently the focus of Wired magazine’s YouTube series, Basic Instincts and Food Science, and he co-starred in the National Geographic Channel series The Great Human Race, which aired in 2016 in 171 countries. You can find his recipes for Roasted Marrow Bones with Wild Greens and Omega-nnaise in A Taste of Hill Center.