A love letter to the land.
Forage Bali shares the living connection to a place that is truly unique. Not just the beautiful beaches, but the plants, the traditions, the way ancient knowledge still shapes daily life. A thousand years of knowledge, still alive, still delicious.
“Community, not commodity.”
Our philosophy
Yuka
Forage Bali was founded by Ayu (Yuka) as a love letter to her home. Born and raised on a farm in Bali, she grew up watching her father climb trees to collect wild honey, playing in rice fields, and walking home at dusk with fireflies lighting the path.
She's watched Bali change over her lifetime — more visitors every year, drawn by something they can't quite name. Her mission is that they find it. Not just the beautiful beaches, but the living connection to a place that is truly unique.
She founded Forage Bali to share that depth with the world, and found in Made someone who carries that knowledge in her bones.
Made
Made was born and raised in Bali. A chef by training, she's always been in love with the living history of her home: the plants, traditions, rhythms, and ancient knowledge that still shape daily life on this island.
She's been teaching foraging classes for years, sharing her love of the land's culinary secrets with the world. She's also one of the engines behind the Slow Food movement in Bali.
A class with Made stays with you. Her love for this place is contagious — you'll leave not just with new knowledge, but with some of her fire for the land that shaped her.
A thousand years of knowledge, still alive, still delicious.
Her philosophy: “Community, not commodity.”
What we teach
- Seasonal edible plants and their Balinese names
- Sustainable harvesting and respectful foraging practices
- Traditional preparation and cooking techniques
- The living history behind Balinese food culture
Why it matters
Bali's landscapes are changing quickly. We believe that sharing local knowledge builds appreciation, and appreciation builds care. Each class supports a more sustainable relationship with the island and a deeper connection to its culture — community, not commodity.