Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
What do you do when a noxious weed that's choking out vegetation takes over your neighbourhood? Eat it. Garlic mustard is packed with nutrients and is great as pesto.
Chickweed is one of the rare winter wild edible greens. It's a great raw salad herb and can be preserved as a vinegar, too. Read on to learn how to ID it and what to do with it.
Bear grease is an excellent oil for frying and baking and it's free and easy to make. And gleaning bear fat keeps a valuable resource from being wasted.
Lobster mushrooms are the strangest edible fungi that I’ve yet encountered. Unlike their camouflaged cousin the morel, a lobster is like a stop sign. Look at me, I’m over here! And once you find one pocket, others are sure to follow.
