Amy Charnay, MS, CNS

16/06/2025

I set out to spend time in the forest today and 7 hours later these are some gifts that came home with me. Along with some dandelion leaves I ate in a salad.
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And here are a few tips about foraging:

🌱Ask before taking. Really. And listen to the answer.

🌳Always make sure you are 100% confident in the identification of the plant you intend to harvest.

🌸Never take more than a small percentage of what you see. And only take what you know you can use and process. It’s easy to harvest but you must also factor in the time to process — extract, dry, cook, infuse, etc.

🌲Listen. Deeply.

Here’s how today went… I brought a bag and pruners with me thinking of some plants I might encounter, in a forest I have never before visited. But the meadowsweet wasn’t flowering, Saint John’s Wort was nowhere to be found and most of the roses I saw were out of reach. No big deal, I’ll just hang out with the forest and take it in with my senses.
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Later, near the parking area, I was watching the river and singing a river song. Suddenly, someone tapped me on the shoulder. It was a spruce tree and when I looked up 5 spruce trees were oozing with the most beautifully scented resin. I harvested a few ounces. Then, I thought to myself « that’s enough » and yet I picked one last piece near a hole in the tree that I had intuitively avoided. I gasped and jumped back when a unknown being jumped up from inside the tree and hissed at me! I should’ve listened to myself and stopped a moment before.
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I immediately backed up and watched the hole. I thought it might be a small owl because of the sound. Eventually a small finch flew out and looked at me. I apologized for the disturbance and they flew back into the tree.
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It was a reminder to listen better. And so I will.
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What have you foraged lately?

10/06/2025

Nighttime gardening, harvesting and garbling herbs and flowers. These little Tanacetum parthenium, also known as feverfew, will be dried and enjoyed as a hot infused tisane throughout the year…
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Thank you Betty .hairsalon for gifting me a baby plant last year!

07/04/2025

I harvest wild foods most seasons. Right now it’s the season of nettle leaf and wild bear garlic aka ail des ours. The nettle seeds were harvested last fall and dried in salt. Many recipes state that nettle leaf just be blanched, but I stopped doing that because the needles break down fine in hot broth or water. Or I make a pesto.
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Eating wild foods keeps me deeply connected to this land. And it just feels really good.
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When foraging it’s important to ask the plants if it’s okay to harvest some, never more than a small percentage of what you see. And to say a prayer that all beings be fed and nourished by the land. It’s possible, and it’s important to envision this. This being a world where people are in right relationship with the land, other humans and the more than human world. A post colonial empire, if you will. Let’s. Let’s will this vision together.
🙏🏽

04/04/2025

19/03/2025

I recently discovered that silicone muffin cups are a wonderful container for roasting garlic!
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Every roasted garlic recipe I’ve encountered requires either aluminum foil or a ceramic pot for roasting. I’m always exploring ways to reduce waste and I don’t use aluminum foil in my kitchen so I thought I’d share this silicone cup method. Ramekins are another option but if you have silicone molds I recommend this method because it takes less space.
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Let me know how it goes if you try it! I roast garlic frequently to make a rosemary white bean dip and in loving this method.

03/03/2025

Gratitude for our personal potential and collective growth. Keep going. Keep locating your center, your self. Keep unearthing your gifts and organizing towards freedom and liberation for all beings.
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Card from the beautiful and nourishing deck by 🙏🏽

18/02/2025

This poem was shared with me today and I thought you might appreciate it as well.
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15/01/2025

We want to gather with you.

This Monday, Jan 20.

To remember our dignity, belonging, roots & strengths, and to tap into a collective imagining of the present & future we choose to cultivate.

Together, we’ll engage in somatic & writing practices, simple rituals, & sharing our voices.

Another Monday event may be churning up fear, anger, or grief, and feelings of powerlessness.

But this gathering isn’t about power over, or outside of, or beyond.

This also isn’t about commiseration, collapse, or blame.

This is about the power of knowing the self as one among many, and not as observer, but participant. This is about inaugurating (installing, consecrating) our humanity into awareness of interconnection with all life, and action that stems from that.

Mon, Jan. 20, 2025
10 - 11 am PST
Via Zoom

To register: Submit payment to Amy w/ the note “inauguration”
To bring: Something to write with/on & yourself as you are
Suggested donation: $10-50.

All proceeds benefit Incarcerated Fire Fighters in LA & Humanitarian Aid in Gaza. All are welcome, no one turned away.

-Venmo -Charnay
-Paypal (Message Amy for email)
-Donate directly & send Amy a screenshot + your email to receive an event link.

Grateful acknowledgement: flyer template created & event inspired by

04/01/2025

Snowy winter photo dump. Prayers for all beings to experience safety and warmth.

31/12/2024

Happy new year y’all.
❤️ 🌱

18/12/2024

It’s (one of) the season for being extra weird about food. Some of us choose not to eat or drink specific foods or alcohol. Personally, my body doesn’t process sugar well and while I used to have a sweet tooth, I don’t anymore since I’ve eaten enough fat and protein. So, I’m very selective which desserts I enjoy because while, of course I eat for flavor and enjoyment, I also mainly eat foods that fuel my body well.
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This means I say “no thank you” a lot. It can be super awkward to reject offers from friends and family and even strangers. People project all sorts of stuff onto you for doing so. But, that’s okay! It’s your body. You get to decide what foods are best for you.
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If you have any other favorite ways to say “no thank you” please share below in the comments.