If anyone is wondering what to get me for Christmas, the book mentioned in this article would be great. Foraging is the opposite of food waste, I reckon.
Plucking seemingly random weeds out of the dirt and sticking them in your mouth may be disconcerting to most city dwellers, but that’s exactly what a group of New Yorkers traveled to New Jersey to do recently.
Squinting in the sun on a patch of meadow, we watched as our fearless guide, Tama Matsuoka Wong, author of the new cookbook and guide Foraged Flavor, expertly scavenged delectable weed after delectable weed. From dainty yellow wood sorrel to aromatic garlic mustard, we smelled the newly picked shoots, and then gingerly took a nibble. Our taste buds were rewarded by flavors that were bright, fresh, and alive. And by the time we’d made our way past the meadow and into the forest, we were like a pack of hungry rabbits, chewing away at whatever tasty morsel Wong handed us.
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