In an era where ethics, legislation and hype are increasingly at odds, what do we forage and how? We’ve got some ideas.
We recently caught up with Bill about fiddlehead ferns, ice cream sundaes, pretension and his side job reimagining school food.
Broccoli rabe is harvested much of the year, but only in early spring is the overwintered crop available.
Soon, very soon, growing edible things will emerge from the soil, spreading locavore joy throughout the land. Among these early crops, ramps–those garlic-scented slender bulbs that taste like onions and make a million dishes more delicious–have garnered such a following, there’s a whole festival dedicated to celebrating their arrival.