Dec 4, 2013 — Foraging for fungi and other wild edibles has grown in popularity in the U.S. and abroad in recent years, fueled by guidebooks, Internet buzz and hype from chefs. As a result, some known mushroom hunting grounds are taking a beating.
Nov 6, 2013 — Craft brewers around the country are making beers with foraged seeds, roots, fruits and fungi from their backyards and backwoods. It's a challenge to the placelessness of mainstream brewers, who mostly use the same ingredients grown in the same places — barley from the Great Plains and hops from the Pacific Northwest.
Apr 23, 2013 — Apples, oranges and ... squirrel? A new interactive map pinpoints more than a half-million locations around the world open to foraging for typical and not-so-typical free foods.
Jun 20, 2012 — A walk in the woods isn't that different from a walk through the produce section of the supermarket for Langdon Cook, an influential Seattle forager, blogger, and home cook. He's dedicated to rekindling interest in forgotten foods.
May 8, 2012 — A new generation of chefs committed to seasonal, wild and local foods may have no idea how or what they're going to cook until the last minute. And since they're charging big bucks, they better figure out how to make weeds taste good.
Apr 27, 2012 — A Pittsburgh food writer offers a lesson in making pesto out of stinging nettles and garlic mustard — springtime greens often considered weeds.