There’s a visceral pleasure to eating dangerous or forbidden food. Wild fugu, for instance. Wild mushrooms. Raw meat. Even oysters, still virtually alive. Why on earth would anyone try to eat something that stings? And believe me, these are prickly motherfuckers. Why? Because it’s fun. But there’s more to them than that. And the devoted baker and wonderful soul who runs Two Sisters Bakery in Homer, Alaska, describes why this “pesky, painful weed” is great to eat. Thanks for this valuable guest post, Carri! — Michael by Carri Thurman Nettles, the wild edible and pesky, painful weed that has been a staple of traditionalists and confounding gardeners since the beginning of time, are finally getting their spot on the culinary stage. Nettles are replacing kale as the superfood of the moment, boasting the highest levels Read On »

Share

Modern foragers are impacting restaurants menus across the world.  Foraging is gaining popularity both in rural and urban settings, via WSJ.

Share

Acorns are all around us.  Use your foraging skills and make some acorn flour, but learn how to remove the bitter tannins found in the nut, via The Atlantic.

Share

Searching for mushrooms in the forest with Greg Marley can be very rewarding, you just need to know which mushrooms are safe, via Boston Globe.

Share