Foraging and Cooking Mushrooms, Wild and Obscure Food
My first book is now available to order. The first in a three-part series, Flora is the vegetable portion of my life, covering wild plants, herbs, spices, garden vegetables, nuts and starches. It will be followed in time by Fungi (mushrooms) and Fauna (meat). UPDATE 6/21: THE ENTIRE FIRST PRINTING OF FLORA SOLD OUT BEFORE…
Seven years ago I picked my first white chanterelle. Now, just this week, they were finally published in an academic study. Look white chanterelles up in a guide book, and you’ll see pictures of Cantharellus subaldibus (I’ve picked them or very similar ones in the South of France and they’re great). You’ll also see in…
My first book is now available to order. The first in a three-part series, Flora is the ...
If you give me a big leaf, I can probably find something to roll up in it and call it a dolma, ...
Nut gathering season is the time of year when I become a professional squirrel, first scouting out ...
When I first wrote about my experience detoxifying and eating Amanita, some eight years ago now, I ...
I love wild cherries. I crave them, and make sure to please and delight the landowners of my ...
Ajiaco, a stew of multiple types of various potatoes, poultry, and corn, is a famous Latin American ...
Dried mushroom chili crisp has been on near constant rotation in my lineup of favorite condiments ...
Driving through what could easily be mistaken for suburbs on the edge of town, I take a couple turns ...
Kentucky Coffee Beans, also known as mastadon peas (my name), have been on my mind, in my fridge, ...
Wild plums are in season right now in the Midwest, and this is one of the best things I've made with ...