Lead by zero waste restauranteur Ed Tejada, Flock members recently spent the day getting fully equipped with the tools and knowledge needed to forage their own food.

From preserving goods to covering all the food groups, Ed’s approach to the outdoor kitchen is entirely sustainable and champions accessibility.

A huge thank you to @_entc_ for introducing us to nature’s bangin’ bounty, and @victorinox for the ongoing support on our Fully Equipped sessions.

And of course, it wouldn’t have been a Flock day out without the chance to spot some overhead action