Foraging is an ancient practice, from the tribes of the Americas to the mushroom picking and wild berry traditions of Slovenia and Norway, to the blackberries and purple clovers we pull from our backyards. Stumbling upon a plump mushroom or peeling back the wet leaves of wild strawberries feels like finding treasure- because it is. Some of our most valued delicacies are found in the woods. In this issue, we introduce you to "Wild Berries," "Wild Herbs & Greens," and "Wild Mushrooms," through photographs and informational articles to get you started. Recipes such as "Blackberry Mojito,"Garlic & Wild Herb Flatbread," "Pan-Seared Duck with Wild Watercress," "Chamomile Ice Cream," and "Wild Mushroom Raviolis with Sage and Brown Butter," among others, show you how to take these wild flavors into the kitchen in a way both delicious and satisfying.
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