June 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.
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In another era, this plate of Spanish mackerel topped with wild tamarack, basswood leaves, garlic mustard, fiddlehead ferns, and knotweed might seem cheap. Not anymore.
Courtesy of Leif Hedendal
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.
Leah Lizarondo. with her hands covered in plastic bags, gathers stinging nettles.
Larkin Page-Jacobs for NPR
April 27, 2012 A Pittsburgh food writer offers a lesson in making pesto out of stinging nettles and garlic mustard — springtime greens often considered weeds.
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