Doug has been hunting mushrooms commercially in the Pacific Northwest for 30 years. In recent years I've been roaming with him, meeting the pickers and buyers who work in a hidden economy known as the mushroom trail.
As a city dweller of nine years, I've come to realize that I now rely entirely on others to fetch, forage and farm my food. Sure, I cook for myself and grow some key herbs, but besides that, I am completely reliant on others for my daily dose of nutrition.
This was a land beyond deadlines and traffic jams, untouched by tourists and time. You could see it in the landscape and taste it in even the simplest of foods. This was real, this was life, and this was Greece.
The latest "trend" in a do-it-yourself/locavore movement "sweeping" the nation, foraging is serious business. Andrew Taylor, chef and co-owner of Eventide Oyster Co. in Portland, Maine, frequently incorporates foraged items into the restaurant's menus.
If you're not growing, raising, hunting, foraging, or fishing your own food, you're behind the curve. Chickens and gardens, pigs and turkeys, rods and guns, are all showing up at the homes of what used to be milquetoast supermarket shoppers.