Weed Eater: Day Lilies
If you’re new to foraging, I have two words for you: Day lilies.
Forager
Q & A with Whole Foods Market Forager Elly Truesdell
Partway through Eat-Drink-Local week, our annual 8-day festival for our foodshed, we took a moment to get the scoop on how Whole Foods Market sources many of its products from small and local producers.
EDIBLE GLIMPSES: The New York Mycological Society Celebrates 50 Years
Oh, the mushroom–grand, elusive (yet shockingly abundant once you’ve learned to spot them), irresistibly delicious. For 50 years the New York Mycological Society has helped amateur fungi gatherers spot, categorize and enjoy all sorts of mushrooms.
50 Years of Digging for Mold
Fungus lovers find foraging tips—and safety—in numbers.
IN OUR CURRENT ISSUE: Foraging for Autumn-Olives
In our current issue Marie Viljoen introduces us to yet another delicious and abundant invasive plant taking over the city. Autumn-olives–no relation to the green things in your martini–are exquisite to eat, with a tart sweetness somewhere between a red currant and a pie cherry.
Now, Forager: A Film About Love and Fungi Showing at IFC This Week
It’s not often that one finds a drama packed with equal parts human love and love of foraging, but we must say, our interest is piqued. “Now, Forager” tells the story of Lucien and Regina, a Jersey-based couple who forage for mushrooms and sell them to top-notch restaurants in New York City.
IN OUR CURRENT ISSUE: Foraging for Urban Pigweed
In our latest issue, Marie Viljoen shares her tips for foraging for and dining on pigweed–a hearty weed once cultivated by the Aztecs for its precious seeds that now takes over the city come summer time. From sautéed atop crostini to baked in a pigweed tart, Viljoen offers several ways to enjoy the nutritious leaves.
Into the Wild: Meet Restaurant Daniel’s Professional Forager
A Wall Street lawyer forsakes finance and finds that treasure really does grow on trees.
IN OUR CURRENT ISSUE: Foraging for Urban Day Lilies
In our latest issue, Marie Viljoen shares her tips for foraging for and dining on day lilies–an invasive species blooming all over the city right now. She recommends them raw in salads, steamed with a dab of butter and salt, gently pickled or dried and added to soups.
Knotweed
Noxious but nice, this invasive is delectable with dairy.
Sipping Through Winter: Foraged Infusions for the Cold Months
Captured in cordials, souvenirs of summer can warm chilly nights.
Community, Forager, Ingredients, Magazine, November/December 2011: Issue No. 20, People, Traceability
Three Generations of Umbrians Deliver the Woodsy Truffle Goods
Working directly with networks of local foragers from Italy, France, Croatia and Spain, they seek out the best of the best, bringing in fourteen tons of truffles annually
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