Across the West’s windswept prairies and desert foothills is a group of wild foods that make a brief appearance in early spring before vanishing from the landscape. These native plants have been staples for generations of Indigenous peoples across the prairies, desert Southwest, … [Read more...]
Edible Plant Walks: May 2025 Loveland Colorado
Looking to jump-start your foraging hobby? Or expand your knowledge of what plants are edible? In this 2-hour walk in the Loveland / Fort Collins area of Colorado, we will learn edible plants that grow in disturbed settings (weeds!) as well as native plants common to creek sides … [Read more...]
Wild grain from field to plate
Lamb’s quarters isn’t just another backyard weed—it’s a powerhouse of nutrition with seeds that can be processed into grain or flour, much like its cousin, quinoa. Foragers have relied on these tiny seeds for millennia, and now you can too! In this online class, you'll learn how … [Read more...]
Processing lamb’s quarters seeds into wild grain
Have you ever wondered how to process lamb’s quarters or goosefoot seeds (Chenopodium species) into an edible grain? Sure, you can eat small amounts without processing, but if you want to make a bulk grain or eat it regularly, you’ll want to remove the indigestible dry plant … [Read more...]
Healthy vegan dandelion soup
This is a healthy vegan version of my favorite dandelion soup. Called manest, it is an Italian soup traditionally made with bitter greens, vegetables, sausage, and cheese. I learned it from my father-in-law's late wife Carol, whose grandparents gathered dandelion greens in … [Read more...]
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