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.

Grist

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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About Jean-François

Jean-François Chénier is a social business consultant. He is the founder of the '222 million tons' project, dedicated to giving people tips, tools and resources to help them waste less food and eat well.

3 thoughts on “

  1. Hi Jean-Francois, I’ve only very recently started following your blog after clicking a link through another blog and I enjoy your content! It’s all fantastic food for thought I just love it!
    I have nominated you for the Versatile Blogger Award and you can see the details on my homepage. If you accept you can pay forward the nomination to your own favourites :)
    xx
    melanie

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