Transforming weeds into meals
Nikki Brighton will be sharing her well-researched insights at the upcoming WildED walk-and-talk fundraiser.
When it comes to garden weeds, the vast majority of home owners are known for desperately trying to remove them, however, one rewilding activist and author is changing views on weeds by demonstrating how they can be used to make nutritionally rich meals.
Nikki Brighton will be sharing her well-researched insights at the upcoming WildED walk-and-talk fundraiser at the WildED Learning Hub at Crocworld Conservation Centre on May 8 and 9.
While growing up in Pietermaritzburg, Nikki often spent time outdoors, growing vegetables and creating indigenous gardens – the start of a trend that would evolve into her modern way of life. Rather than growing, Nikki has discovered how to live locally, foraging for food with a focus on rewilding the environment instead of taming it.
Her unique practise of identifying wild food and edible weeds is better for the environment, as well as human health. And it was during lockdown when movement was limited and health in the spotlight, that Nikki’s rewilding techniques garnered much attention via social media.
Nikki has also authored three books: Mnandi: A Taste of Mpophomeni (recipe book); Wild About Weeds; and Edible Weeds: Identify Uncultivated Food.
Holly Altenburger, head of WildED Africa Education, said guests at the fundraiser talk would get the opportunity to learn about Nikki’s immersive experiences of finding and tasting weeds in gardens and public spaces.
Contact info@wilded.co.za to find out more.
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