This is a rebroadcast of an earlier show (original air date July 10, 2020); no calls will be taken.
The pandemic has had many interesting by products, one of which is an increased interest in foraging as a means of being self-sufficient and less dependent on groceries or other food sources. We’ll learn about all of the edible plants and other wild foods—from seaweed to mushrooms to clams—that Mainers can find all around them. And we’ll hear about some interesting ways to eat and prepare these items—safely.
- David Spahr, foraging expert; author of Edible & Medicinal Mushrooms of New England and Eastern Canada
- Sam Richman, chef/owner, Sammy’s Deluxe in Rockland
- Foraged Foods Shorten The Supply Chain
- Foraging means free food everywhere, if you know how to find it
- What to pick, when: Expert forager talks Maine’s wild spring edibles
- Open Your Eyes: A Responsible Guide to Foraging
- Hunting For Morels, The Most Delectable Mushroom Of The Forest
- Bountiful Beach Buffet: Fresh Seaweed Is Making Waves Among Foragers
- Cooking with Spruce Tips
- DINING ON DAYLILIES
- Sam Thayer's Foragers' Harvest
- Northeast Foraging by Leda Meredith