Sonoma is a vast county with rolling hillsides where happy cows graze, grids of wine grapes, orchards a plenty and a rugged, rich,...

The restaurant business is challenging in the best of times. Since 2020, these haven't been the best of times, particularly not in San...

From Forage. Gather. Feast. Photo by Marla Aufmuth It’s always seemed a waste to me to compost the morels and kombu after making the...

From Forage. Gather. Feast. Photo by Marla Aufmuth Dashi is a simple, subtle, and fragrant broth whose base layer of flavor is kombu...

Spring—Persephone’s season, a time of renewal and abundance. By Ambre Arneodau How cool is it to be both the Queen of the Underworld and...

This is a simple stunner that makes good use of wild greens and those that are in your crisper that need to be used. Almost any type of...

We are living in a time of deep uncertainty. The guardrails are off the federal government and we have no idea what will happen next to...

From Forage. Gather. Feast. photo by Marla Aufmuth In my neighborhood, lemons thrive in the foggy, never too-cold or hot microclimates....

Early spring in Northern California offers an overlapping of winter mushrooms and wild greens like miner’s lettuce, watercress, fennel,...

“Time is the substance I am made of. Time is a river which sweeps me along, but I am the river; it is a tiger which destroys me, but I am...

You only have to let the soft animal of your body love what it loves. Mary Oliver But what if you don’t know what your animal body loves?...

If you have some cosmetically challenged pieces of porcini, whip up this butter and gift to your favorite people, or serve at a dinner...

Photo by Josh Lutz Mushroom skewers are a life hack. They’re simple, elegant, and people seem to like the novelty of eating food off a...

Generally, I advise cooking mushrooms well for digestive and flavor purposes, but if you get a perfect little porcini chub, so ahead and...

The theme throughout my cookbook, along with my foraging workshops and institute, is exploring how humans can become a keystone species...

Let the end come as the best parts of living have come unsought and undeserved inconvenien t - Rita Dove I’m starting to miss peaches...

We are going tree on tree with this one for a more foresty experience. Instead of sugar, try using maple syrup. The result should be...

Photo by Maria Finn Recipe from Forage. Gather. Feast. This is my favorite way to prepare mussels. It’s dramatic and delicious and...

From Forage. Gather. Feast. photo by Marla Aufmuth You can infuse cream with seaweed and make your own butter out of it. The most amazing...