From the Magazine: Issue 21


Food: Into the Wild


More locally minded than locavore and more fundamental than organic, foraging is the next - and most natural - food frontier


By Jen Murphy



Photo by Ditte Isager

The most basic form of survival, foraging has become a new super-hobby, bringing together food-lovers, naturalists, and eco-crusaders. Besides creating points of difference in restaurants, sourcing wild foods and local edibles helps small producers stay afloat and fosters a community among outdoor enthusiasts who crave a deeper connection to nature's bounty. And with everyone from backyard hobbyists and educators to big city chefs and extreme gatherers getting in on the action, foraging is the logical next step in the sustainable-food revolution.

 

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Issue 24

Issue 24

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