Foraging

There may not be another food that's been more valuable to humans throughout history than nuts. They’re uniquely nutritious with a trifecta of starch, oil, and protein that offers humans and wildlife a well-balanced fuel. They’re travel-friendly and can store for years in the shell. They can be...

Mushrooms can be expensive. Really expensive. It’s part of what makes foraging so attractive to me: the opportunity to work with the freshest, often prohibitively expensive, gourmet ingredients—all without spending a single dollar, besides the gas it takes to get there. One particularly coveted...

Elderberries are one of the few things left in the world that almost everyone can agree are a good thing. You’ve no doubt seen them front and center on the chain drugstore shelves come cold and flu season and they’ve got the same prime real estate in most local herbalists’ cupboards—and for good...

Spring may get all the attention, but summer is a great time to be out in the mushroom woods. There are plenty of choice edibles popping up and many of them grow in high concentrations, creating a windfall for foragers looking to stock the pantry or freezer with some of the finest edibles Mother...

Chanterelles are one of nature's most delicious gifts, especially when sautéed with garlic and butter. They fruit from the ground following a good rain in warm weather, and often that rain will kick lots of dirt up under those delicate frilled edges. While cleaning chanterelles off without damaging...

I know—it’s September and all you can think about is the negative space in your freezer and how you’re going to fill it with fresh game. We all have meat on the mind this time of year, but take a second and imagine something with me: It’s February and everything is frozen solid. You haven’t eaten a...