Jennifer Hahn, a Western Washington University professor, adventurer, kayaker and food forager, will present “Go WILD: Beach to Forest Food Foraging” at 7 p.m. Monday, Jan. 23 at the Deer Lagoon Grange.

Hahn will detail the delicious local powerhouse foods of the coast — seaweed, wild greens, native edible ferns, flowers, roots and shoots — and how sustainable harvest depends on responsible foraging.

Her latest book, “Pacific Feast,” is part natural history, part foraging guide and part cook book with recipes by noted chefs. She not only forages and cooks wild food, she preserves it, making pickles and chutney using bull kelp.

The free program is sponsored by Slow Food of Whidbey Island and the Deer Lagoon Grange. Call 321-4027 for more information.

Following this introductory class, Slow Food of Whidbey Island is organizing an on-the-beach seaweed foraging class with Hahn followed by a cooking class and meal in Coupeville on Tuesday, May 8, an ultra low tide date.

Call Vincent Nattress, Slow Food president, for details at 321-1558.