Foraging - The Cook's Cook

Dining in the Aftermath – Old Foods for the New Reality

By Mark Merriwether Vorderbruggen, PhD

Worm Wood Tonic

I prefer to make this tonic with worm wood roots, but my uncle used the whole herb.

By Michael Howard

recipe

Nettle Pesto

By Denise Landis
recipe

Stir-Fried Nettles, Chinese Style

By Rachel Goclawski
recipe

Foraged Nettle Soup

By Denise Landis
Now, Forager

The Wealth of Wild Plants

By Katrina Blair
Now, Forager

Autumn Olive: Delicious Invader

By Rachel Goclawski
Now, Forager

Taming the Wild Harvest

By Ellen Zachos
Now, Forager

The Rites of Fall

By Langdon Cook
Features

What to Serve After the Apocalypse

By Mark Merriwether Vorderbruggen, PhD
Now, Forager

Foraged Berries

By Mara Lubans-Othic
Features

The Elephant Café

By Annabel Hughes
Now, Forager

A Taste of Home: Cultivating Resilience with Traditional Appalachian Foodways

By Laura Lengnick
Now, Forager

Black Trumpets: Strange and Elusive Delicacy

By Rachel Goclawski

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