Many people these days are trying to “rewild” their diet, foraging for their own or purchasing wild harvested food, or even buying wild plants grown in an agricultural setting from reputable sources. Wild meats, such as bison, salmon, venison, and duck are as popular as ever. Even wild mushrooms and root vegetables, such as sunchokes, seem to be popping up all over the country in farmers markets, food co-ops, and specialty grocery stores. While it is wonderful to see this movement back towards our local flavors and ingredients, it has been my experience that they are often prepared with traditionally Western methods and recipes, including common seasonings found in the Western diet. I think it is time that we experience the true taste of our local fields and forests and incorporate wild seasonings as well!
About the Author
- Madeline Gould
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