What will our communities “value” on the other side of this pandemic? How can the way in which we have had to re-organize and re-work to accomodate the constraints of Covid re-create organizational cultures – business, govt, education, arts, religion – that are more equitable?

Infused in cold water overnight, the sumac berries of Rhus glabra and Rhus typhina make a great-tasting, refreshing sour and citrus-like beverage that is delicious on its own or simply sweetened with honey and garnished with lavender for an extra herbal flavor.

Yup I said it. Pie. Who said foraging and eating wild edibles was all about tree barks in tea and wild and bitter leaves in salads?? Us foragers also love a really yummy PIE! {which that’s not to discount the barks or bitters, btw}. We all know and love a good strawberry-rhubarb pie in the …

Drip. Drip. Drip. That’s the sound you hear of the maple tree’s sap dripping into buckets. Did you know that it takes up to 60 gallons of sap to produce just ONE gallon of maple syrup. Consider that next time you are incredulous over the price of real maple syrup in the market — most commercial …

Enjoyable interview talking about my book “Midwest Foraging,” wild edibles, and Leelanau County with Edible Grande Traverse Magazine. Check out the full interview online, along with other cool wild edible recipes including a local hunter’s take on eating squirrel! An interesting note, this interview took place in Lake Leelanau Sunday morning on August 2 as we watched the …

On September 21, 2001, a group of about 25 people representing all sectors of the food community – from farmers to schools to clinics to social agencies addressing hunger – gathered at what is now known as Feeding America West Michigan. With Groundswell farmer Tom Cary at the helm and with me taking notes, we …

  To read the entire Chicago Tribune article, click HERE.

Cocktails flavored with different plants and herbals are now all the rage among foodies and at popular restaurants. Beyond the garden, foraged, wild flavors can be gathered from the woods and fields to be blended into infused liqueurs, simple syrups and handmade bitters for the cocktail cart. The windfall of falling walnuts becomes noticeable in …

Poison Ivy & Favorite Herbal Remedies

Poison ivy (Toxicodendron radicans) is a common invasive plant across the Midwest, found in damp riverbeds, woodlands, trailsides, sand dunes, and open fields. The poison ivy is abundant this year – finally leafing out and growing in large stands in backyards, along trails and carpeting the woods, keeping the morel mushroom hunters at bay and irritating …

“Rampant” Overharvesting: Digging Too Deep for Wild Leeks

  An early spring ephemeral, the wild leek—or ramps—is an aromatic, delicious wild onion. The bulb sweetens when roasted, pickles well for martinis, and has tops that are delicious as garnish or incorporated into a spring salad. While they may seem to carpet the floor of the woods in the spring, there is growing concern …