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A gourmetician harvesting mushrooms

Please see more of Jessica on her blog [...]

Harvesting mushrooms with foodies

Because of what you do you get to hang out a lot with food affecionados: chefs, caterers, providores, producers, distributors, believers and amateurs.
The common threat is the love for produce, its possibilities and the discovery of natural ingredients at our door steps.

It is Mushroom season and you have started running harvesting tours, where you take people [...]

What happen on the foraging tours?

This account below came from Kristy, a lovely WWOOFER from Uk who recently attended the Wild Food Master Class along the Cooks river.

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The brochure just handed to me, ‘Stop Mowing Your Lawns Australia, Eat Them!’ says it all – reconfirming I was exactly where I wanted to be on this beautiful sunny Saturday morning; an entertaining [...]

amazing databases

The Food Plants International database covers some 18,000 plants edibility, just falling short of the estimate of edible plants in the world, which according to Plant For a Future, is around 20,000.

Great respect should be paid to the countless amount of people devoting so much of their time and knowledge for all to share, FPI is [...]

on the common amaranth

It is everywhere around here, green amaranth, amaranthus viridis.
It is a declared environmental weed in some places and a prized food in others, see what wikipedia has to say:

Amaranthus viridis is eaten traditionally as a vegetable in South India, especially in Kerala, where it is known as “Kuppacheera”.
In Greece it is called vlita and is one [...]

On hoW to pRepAre prIckLY peAr

Nopal, or prickly pear, has many uses, the most common being culinary. Mexican and South American cooking frequently calls for this versatile vegetable, and it is gaining popularity for its practicality and health benefits. Nopal is high in soluble fiber and low in calories at just five per ½ cup.

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Instructions

Things You’ll Need
Gloves (optional)
Paring knife
Vegetable peeler

1
?Look for [...]

On making lilly pilli jam and searching for cabbage tree palms

It is likely, according to Jim, that the alluvial flats of Bundanon and adjoining properties had several Brush cherries Sygyzum penniculata. Now there are only a few very old specimen of it left, as they were cleared out of valuable land. Indigenous population most probably enjoyed the seasonal abundance, surely the early settlers of this [...]

Weeds as a source for human consumption

From here
Thanks to PFAF for the amazing work

This paper was sent into PFAF by Martha Díaz-Betancourt

Weeds as a future source for human consumption.

Martha Díaz-Betancourt1, Ismael R. López-Moreno1, Eduardo H. Rapoport2, Luciana Ghermandi2 , Estela Raffaele2 and Ana Ladio2.
1. Instituto de Ecología, Ap. Postal 63, Coatepec, Veracruz, Mexico.
2. Universidad Nacional del Comahue, Departamento de Ecología, 8400 Bariloche, [...]

passing on some good writing

Patrick Jones is an artist, permaculturalist and dad from Melbourne.
At the moment busy with the setting up of a food forest as part of the incoming show at the MCA, In the Balance, check out the progress here and some more of his writings here.
Here you would like to share an article by him about foraging [...]

On Wild Food and Foraging

You found a pubblication distributed via the Free Range Activist Network (FRAW), a loose collection of actions and initiatives with the common goal of improoving living experiences towards a world concerned more with sustainability than economy.

Their website is a portal to a number of amazing projects, indicative of the effort of many.
Below is a rather precious [...]

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