by guest blogger Tim Mountz of Happy Cat Farm As a farmer I revel in spring, with its quick weather changes, cracking buds, chorus of flowers, and d...
It's almost enough to make us want to go camping.
Candied hickory nuts, huckleberry and toasted chicory on the same plate? Are you kidding me?
For two days, many of the world's most famous chefs gathered in Copenhagen for the second edition of the MAD Symposium.
by guest blogger Tim Mountz of Happy Cat Farm This time of the year if I am not in the fields planting, I am out in the woods. I do a lot of trail-r...
I'm sure many of you drink tea, occasionally, as a herbal remedy or a sleep aid, but have any of you ever smoked it? Probably not. It was a first for me too.
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.
A couple of crisp nights, a new moon (or a full one) and it's fungal fever. Sadly, many people are too scared to forage, or too uncertain of what to do with their mushroom finds.
by guest blogger Tim Mountz of Happy Cat Farm Webster's Dictionary says that foraging is the act of wandering in search of food. That definition mak...
Hunting. Just the word evokes a response in most people, whether it be excitement, curiosity, anger, sadness, or a host of other feelings.
WASHINGTON -- Four D.C.-area mushroom-eaters have been hospitalized in recent weeks for eating poisonous fungi. Which leads to the question: Which mus...
As a Minnesotan, Morels are prized. Having been defeated this year in my home state and Iowa, left with only 1 mushroom to share between many, Washin...
In Hank Shaw, you'll find a passionate artist and craftsman who pours himself into every dish he creates.
Jennifer Olvera has written perhaps the most up-to-date and comprehensive guide to the Chicago food scene ever written. I spoke with her recently about the making of the book and her own personal haunts in Chicago.
As a trend forecaster, one of the questions I get asked most often is: "Where do you find your trends?" The answer is never easy.
Hank Shaw is in my kitchen today, talking about a lobster obsession and a love for fisheries. Hank is a lifetime angler, forager, and more recently, hunter.
Meet Leda Meredith, author of The Locavore's Handbook and one of New York City's most well-known urban foragers. We visited Prospect Park in Brooklyn ...
Fungus that grows on rot might not, at first, seem the perfect image of our culinary ideals. And yet, if there is one food that can most perfectly sym...
It's that time of the year. There have been too many root vegetables eaten, and too many hours spent indoors, or bundled up outside to the point of n...
Hunting season is over, there is nothing green for miles, and squash doesn't look nearly as good as it did three months ago. But there's always an obscure mushroom laying dormant out in the woods.
Yesterday evening chefs René Redzepi and David Chang appeared at The New York Public Library -- the place they shot Ghostbusters -- for a discussion ...
SAN FRANCISCO (AP) -- When Chef Josh Skenes first sought the flavor of Northern California, he went to local growers. Then he went beyond farms, joini...
If you are fortunate enough to have one or two of these magnificent trees in your neighborhood, this is the time of year when you want to be trying to beat the squirrels to the walnuts.
All the foodies in my neck of the woods are, well, in the woods. The two wild foods of the week are a weed and an invader -- stinging nettles and garlic mustard.
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.
