Acorn chili is a favorite in our house—thankfully, because I've been making a ton of it lately to test this recipe. This hearty vegan chili is delicious on its own, but we’ve been enjoying it on a twice-baked potato smothered in vegan cheese sauce. It's extremely satisfying, and … [Read more...]
Edible Wild Plants of Vietnam
I recently traveled to Vietnam, where I made it my mission to find edible wild plants in three places—the wild, the markets, and the cuisine. I was struck by how important wild foods are to the Vietnamese people; they use them much more and as a regular part of their food culture … [Read more...]
New Podcast: WFG on Year of Plenty
Hello foragers! Ever wondered how to tell if ground cherries are ripe, which tumbleweeds you can eat, or whether a whortleberry counts as a huckleberry? I had the chance to dive into these questions and more on the Year of Plenty podcast with host Poldi Wieland. It was a fun, … [Read more...]
Tumbleweed Two Ways
Do prickly tumbleweeds pile on your house or nearby fence lines? If so, dinner may be close by. Before the spines firm up, you can boil the green shoots and tender branch tips of the developing plants for a mild, spinach-like green. Our prickly tumbleweeds belong to plants … [Read more...]
Healthy & Wild series
The new Healthy & Wild series launched on March 15 but you can still check out the first presentation for FREE. In this inspiring health series we dive into nutritional and lifestyle strategies for better living. As you may know, I am a cancer survivor, now 4 years into a … [Read more...]
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