Forest & Forage 2025

Our wildly popular Forest & Forage fungi and food event returned to Stratton Brook Hut for the 3rd year! This year, guests were treated to education by Rewild Maine and a culinary exploration featuring returning Chef Pete Uzzell and visiting Chefs Iulian Fortu and Sam Fitz. The Maine Hut Trails and Stratton Brook Hut provided the backdrop for the successful weekend foraging event.

Foraging

Led by Zack of fellow non-profit Rewild Maine, the foraging hike up on the Maine Hut Trails was a fungi-lover’s dream. Attendees found Black Trumpet, Chanterelle, Turkey Tail, Hemlock Reishi, Tiger Eye, Eastern Candy Cap and many, many more. The collection filled our full-sized table, and all were identified and labeled.

Skills Session

The afternoon at Stratton Brook Hut consisted of outdoor skill sessions. Zack led a traditional bow drill fire-starting demonstration, and his partner, Alia, did a session on paracord rescue bracelets. Chef Pete Uzzell provided a unique take on bread cooked over the fire: strips of dough wrapped around sticks for easy and fast cooking.

Forager’s Dinner

Our visiting chefs crafted a delicious multi-course dinner for our attendees. Featuring foraged mushrooms and other local wild delicacies, chefs Pete Uzzell, Iulian Fortu, and Sam Fitz treated guests to a 7-course culinary experience. Guests noshed on Maine lobster, chanterelle toast, orecchiette pasta, and more. Dinner was paired with tastings from ANXO Cidery.

Thank You

At Maine Huts & Trails, we pride ourselves on offering our huts and trails for place-based education and community connections. It was heartwarming to host Rewild Maine and chefs Pete, Iulian, and Sam at Stratton Brook Hut. Guests experienced an enriching weekend of foraging, mushroom ID, and wilderness skills. A big thank you to all who came. We look forward to seeing you on the trails again!