Wild Harvest

Workshops

After each workshop, we hope you grow a deeper respect, understanding, and appreciation for where food comes from and the natural world which provides our daily sustenance. Our goal is to inspire conservation through deep personal and emotional experiences. 51% of the money from our workshops gets donated to these environmental non-profits. The remaining funds the development of our new technologies aimed at energy independence and ecological sustainability. We operate our workshops on a “pay what you think is fair” pricing model. Anonymous donations at the end of class are welcome but not expected.

 
 
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WILD HARVEST - PAUA (3 HOURS) ALL AGES

Learn how to catch, prep, and cook Paua (New Zealand abalone). This is a 2 part workshop. Part 1 - we meet on the shoreline and are greeted with an introductory course on how to identify and catch Paua (you must bring your own freediving gear - wetsuit, snorkel, mask, fins…we provide the paua knife). We cover water safety, basic diving and breath hold technique. Part 2 - we go over how to shuck a paua, remove the teeth, clean and prepare for cooking. We then cook paua 2 ways. The objective of this workshop is to grow a connection to nature and to understand where our food comes from. By earning your feed, you grow a deep respect for the natural world which provides our sustenance. You are welcome to skip Part 1 and join us for Part 2. Each student will receive 1 Paua to work with (and to eat!).

*Apologies, our workshop dates for May and June are fully booked.

Private sessions are available upon request (weather dependent).

You can contact us here. thanks for visiting!


WILD HARVEST - SCALLOPS (3 HOURS) INTERMEDIATE

Learn how to catch, prep, and cook NZ scallops. This is a 2 part workshop. Part 1 - we meet on the shoreline and are greeted with an introductory course on how to identify and catch NZ scallops (you must bring your own freediving gear - wetsuit, snorkel, mask, fins). We cover water safety, basic diving and breath hold technique. Part 2 - we go over how to shuck a NZ scallop, clean and prepare for cooking. We then cook the scallops 2 ways. You are welcome to skip Part 1 and join us for Part 2. Each student will receive at least 2 scallops to work with (and to eat!).

*Apologies, the scallop season is now closed. season re-opens 15 July.

Please check back for next available dates. thanks for visiting!

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Victor Huang, is a workshop instructor and Go51 co-founder. He is an experienced freediver and spearfisher who has been living sustainably off the ocean and land for over 15 years. He has a deep connection, love and respect for the natural world. In January of 2019 he speared this Shortbill Spearfish (marlin) off the south coast of Wellington, New Zealand. This species of fish has never been recorded travelling this far south, as it is typically a warmer climate pelagic species. This catch had a profound emotional impact on Victor and was the genesis for the Go51 initiative.

Victor Huang, is a workshop instructor and Go51 co-founder. He is an experienced freediver and spearfisher who has been living sustainably off the ocean and land for over 15 years. He has a deep connection, love and respect for the natural world. In January of 2019 he speared this Shortbill Spearfish (marlin) off the south coast of Wellington, New Zealand. This species of fish has never been recorded travelling this far south, as it is typically a warmer climate pelagic species. This catch had a profound emotional impact on Victor and was the genesis for the Go51 initiative.

WILD HARVEST - HOME MADE SEAWEED (COMING SOON…)

WILD HARVEST - EDIBLE FORAGING (COMING SOON…)

WILD HARVEST - FORAGING MUSHROOMS (COMING SOON…)

WILD HARVEST - ORGANIC FARMING (COMING SOON…)

WILD HARVEST - crayfish, NZ lobster (COMING SOON…)

WILD HARVEST - SPEARFISHING (COMING SOON…)

WILD HARVEST - BOWHUNTING (COMING SOON…)

Click Here to sign up for our next available workshop or to be notified of our “coming soon” workshops.