When a macrobiotic counselor recommended congee for me decades ago, I was so overwhelmed by all of the changes he had prescribed, that I just never got around to making the congee happen. That consult was one of the first experiences that empowered me to use food to support my good health, so I’m certainly…
edible stories
Read an Excerpt on Congee from Terry Walters’ ‘Nourish: Plant-based Recipes to Feed Body Mind and Soul’
By Colleen Troy
The Hype and Hope of Hemp
Walk into any health or wellness store today and be prepared for a big dose of CBD marketing. It’s been the focus of New York Times articles, national TV news stories and more. In areas around the country, CBD products ranging from infused honey to lotion have popped up at stand-alone stores, festivals and local…
By Mark Winne
Food Town USA: The Northside Food Scene in Jacksonville, Florida
Just as there are many facets of Jacksonville’s food system, there are many facets of the Northside that reveal themselves in unique and often delicious ways. Cultural barriers, racism, and physical distance reinforce attitudes that promote indifference, wariness, and benign neglect, even from well-intentioned people. One of the feistiest Jacksonville people I met is Chef…
By Becca Miller
Abundant, Versatile Lamb’s Quarters
There are really no two ways about it: if you like spinach, you’ll like lamb’s quarters. It would be difficult to walk around Cape Cod’s green spaces without finding large stands of this wild edible plant lining roadsides and trails among the dandelions and raspberry brambles. Prolific in much of the northeastern United States, lamb’s…
By Clay Bowers
Milkweed and Monarchs
Maintaining—and harvesting—a patch of common milkweed can help monarch butterflies survive while providing us foraged food as well. The monarch butterfly—Danaus plexippus, if you prefer its scientific name—is in a very vulnerable place right now. These butterflies have a delicate existence in which their reproduction depends upon the milkweeds. There are 73 distinct species of…
The Business of Foraging
Alex McNaughton puts B.C.’s forest bounty on the best restaurant tables. Even as a kid growing up in the Comox Valley on Vancouver Island, Alexander McNaughton knew how to find wild edible treasure. “I probably picked chanterelles before I was 10 years old,” says McNaughton, whose childhood pastime grew into a career as a professional…