After Tuesday night's storms — of winds and words — we felt the season's change ahead. Apple-picking has already begun, but with less fruit and profit because of this spring's tempestuous weather, as WBEZ's Lauren Chooljian reported. Pick-your-own-fruit farms, even with ready-made rewards like cider and pie, have been one of our last traditional connections to finding our own food.
But what about those of us born-and-bred city-dwellers who really want to forage our own food? It's one of the hottest trends in the food world today, from "World's Best Restaurant" Noma in Copenhagen, to ramps at our local Whole Foods. Mulberries were everywhere this year, but a lot of beautiful ripe berries went unpicked. So I often wonder, is there a relationship between the difficulty and danger of foraged foods and their desirability?
WBEZ food blogger Louisa Chu and Iliana Regan, whose new restaurant Elizabeth will open September 19, stopped by Eight Forty-Eight to talk about the growing trend towards foraging for food stuffs
In my own, slow, yet survivable method of city dweller learning foraging, the most important thing I've found is that you need friends to show you the way, literally and figuratively speaking.