Pinyon syrup; acorn and cattail crackers; golden currant wine; mountain trout with Manzanita berries and willow bark. Wild-foraged foods are becoming...
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Wild foraging is one of the hottest new trends. People are eager to acquaint themselves with the soul of their local terroir. In Southern California, ...
I was at a beach last week and couldn't help but pick up washed-up seaweed. But I have to admit, this was something I had to muster a little courage to eat. I've never picked up seaweed, cleaned it, and eaten it before.
Wild ramps are a delicate plant with a strong garlic flavor. One of the last truly seasonal foods available in North America, they go by many names including wild leek, ramson, and ail de bois.
Last weekend, my guide and I ventured onto someone's forested upper Midwestern property in search of morels. Those earthy, early-spring fungi so special that they sell for upwards of $40/lb.
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