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Foraged Berries: Jams & Cocktails

Preserve summer’s sweet berries by learning how to turn them into seasonal treats! In this hands-on class, you’ll explore two fun ways to make the most of berry season. First, you’ll craft a refreshing mojito featuring raspberries and wineberries- an invasive, raspberry-like plant that’s juicy, sweet, and perfect for cocktails. This class is 21+ only and IDs will be checked upon check-in.

Next, dive into the basics of jam-making using berries from common invasive plants like silverberries and mulberries. You’ll make your own jar of jam to take home, with samples available to taste during class.

Throughout the session, Joey—an Invasive Plant Ecologist—will guide you in how to forage safely and ethically, while also sharing tips on preventing the spread of these plants and protecting local ecosystems.

If necessary, please check your spam folder for communications about this class. Please contact Nicole Tabit if you have food allergies, dietary restrictions or questions and concerns regarding ingredients.

Instructor: Joey Jaros Joey Jaros is a botanist and field ecologist who likes to get creative in the kitchen. After completing degrees at the University of Pittsburgh and Fordham University in New York, they are currently working on a PhD at Ohio State where they research how invasive species integrate into existing biotic communities, with a special focus on how soil microbes adapt to introduced plants. They have been an ardent baker since childhood, learning to make cookies and pies with their grandma, and have been sharing recipes with family and friends ever since. Joey has been on a journey to connect their commitment to sustainability with their passion for cooking and is excited to share their experiences in urban foraging with you!