If you live on the West Coast, you’ve seen the stunning, red-barked shrub called manzanita. But I bet you did not know the berries make a delicious cider…
How-To (DIY stuff)
For me, charcuterie is the endgame of every successful hunt, but each animal needs a different treatmeant: sausages, cured whole cuts, salami, etc. This is what I did with my deer from Catalina.
June and July are when wild plums come ripe. Wild plums, you say? Where would I find them? Some are hidden in secret spots. Others are all around you…
On Independence Day, what better wild ingredient to feature than Sassafras? The aromatic bark, leaves and roots were the first plant exported from North America to Europe.
While I always knew daylilies were edible, I had no idea they were so delicious! We gathered a bunch on my trip to New England last week and they’re so good I may grow them as a food crop.
My list of favorite edible wild plants books for all over North America. Foraging books come and go, but these are the best.
I get a surprisingly large amount of queries about how to cut up a whole rabbit or hare. So here you go: Step by step instructions, as well as a recipe for Buttermilk Fried Rabbit!
After many years without them, I finally get my hands on some ramps – that wild onion everyone’s talking about. Are they worth the hype?