Search Results for: label/foraging

73 results

Review: Quaker Lower Sugar Instant Oatmeal

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Food, Reviews
24 Comments
...about artificial sweeteners. Diet foods will have a jaunty “With Splenda!” label, but this cereal apparently isn’t being marketed that way. The only indication that you’re dealing with a fake sugar product is in the list of ingredients, which I hadn’t checked. And that was a mistake, I know. When treading the dangerous waters of industrial foodstuffs, you really do have to bring your magnifying glass–and a chemical reference–and read the ingredien...

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How to Cook Broadleaf Plantain

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Food, Foraging, Preparedness, Recipes
1 Comment
...ve plantain sprouting all over Southern California soon. We’re big fans of foraging teacher Pascal Baudar. He approaches wild foods like no one else we know–as a gourmet experience. Combining Old World traditions, Native wisdom and a good deal of culinary invention, Pascal and his partner, chef Mia Wasilevich push foraged food to “the next level.” In fact, together they run a website called Transitional Gastronomy dedicated to just this idea. If y...

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Campfire Cooking: Fish in Clay (& Vegetarian Options!)

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Food, Foraging
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The foraging and culinary partnership of Pascal Baudar and Mia Wasilevich continue to make amazing discoveries. I’d describe their work as elemental–start with wild, local ingredients, use direct but often novel techniques to create a cuisine at once sophisticated and neo-primitive. We blogged about their acorn processing workshop back in October. This month we were fortunate to have taken their class on cooking with clay. This is an ancient cook...

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Book Review: A Feast of Weeds by Luigi Ballerini

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Food, Foraging
7 Comments
The evening a review copy of A Feast of Weeds: A Literary Guide to Foraging and Cooking Wild Edible Plants came in I couldn’t put it down. I chased Kelly and our guest Nancy Klehm around the house to read excerpts: on the obscene etymology of the Italian word for the Strawberry Tree (Arbutus unedo), on the history of Mallow (Malva parviflora). And who knew that Italians eat red poppy leaves? Ballerini is a professor of Italian at the University o...

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