Dept. of Horn Tooting

Here at FOTL Headquarters, we're happy to announce our inclusion in the March issue of Bon Appétit (Expert Advice Q&A column, page 28). Many thanks to contributing editor Eric Steinman for making it happen (and Emily!).

If you're a Bon Appétit reader and just found your way here, thanks for dropping by and please take a look around. You'll find info on:

• Mushrooms, such as chanterelles, porcini, and morels
  
• Plants and herbs, such as stinging nettles, fiddleheads, and berries
  
• Shellfish, such as clams, oysters, and crabs
  
• Fishing for salmon, trout, and shad

And plenty more. Use the menu of labels at right to find specific topics.

I also post recipes and cover topics related to tools and food storage.

There are lots of reasons to forage. For one thing, the taste of wild foods can't be duplicated in domesticity—and for another, they're good for you. But mostly I like to forage because it's fun, and I'll use any excuse to be outside interacting with nature, whether combing woods and beaches, bushwhacking through mountains, or free-diving in Puget Sound. Finding a gourmet meal is a pretty good excuse, too.