“There are over 20,000 species of edible plants in the world yet fewer than 20 species now provide over 90% of our Food.”  -Plants for a Future website.  Most of our daily foods are non-native introductions produced in mass quantities using fertilizers and pesticides. So what are our native edibles and how can we utilize them in the garden?  Have you ever eaten a pawpaw fruit or sautéed oyster mushrooms freshly picked from your garden for your evening’s dinner?  In this workshop, horticulturist Kristin DeSouza illustrates the design and installation process of the new edible native plant garden at Garden in the Woods.  Kristin weaves together historical plant uses, design approaches, horticultural techniques, and culinary applications. A sampling of native plant edibles will be offered as well.