Dina Falconi’s Foraging & Feasting
The cast iron Dutch oven illustration emphasizes the cooking, alchemical, and transformational qualities the book offers for the use of wild food. My mother-in-law-to-be walked into our apartment and...
View ArticleWild Edible Notebook—October 2014 Release!
We clambered through the underbrush in an overgrown lot and parted the spiny branches of wild plum to glimpse a wonderland of apple trees plump with every size, shape, and color you could imagine....
View ArticleWild Edible Notebook—December 2014 Release!
We’ve had more than 95 inches of snow here in Colorado’s high country in the last two weeks, which means it’s official—foraging season is over, and the season for enjoying so many preserved wild...
View ArticleWild Edible Notebook—March 2015 Release!
Sassafras leaves are dried and pulverized to make filé powder, an ingredient in gumbo filé. There is no evidence sassafras causes cancer. Okay friends and fellow foragers, the March 2015 Wild Edible...
View ArticleWild Edible Notebook—April 2015 Release!
It’s early yet for high country Colorado, but with the recent warm weather there are dandelions greening on the sunny side of our house, and chives poking up through the straw. At the park down the...
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