Dear Readers: I'm pleased to announce that my book, Fat of the Land: Adventures of a 21st Century Forager , is now available at a bookse...

After making ceviche with the neck meat of my hard-won geoduck, I was left with a big hunk o' body meat. What to do? Stir-fry seemed li...

Looking back over the past year and a half of posts, it might seem that here at FOTL headquarters we've managed to run down and sample a...

A couple weekends ago I attended an oyster fest on Samish Bay complete with sea kayaks, local beer, midnight skinny-dip, and a bluegrass ba...

"When the buffalo are gone, we will eat mice, for we are hunters and must have our freedom." - Chief Sitting Bull Wouldn't you...

We made our annual pilgrimage to a friend's cabin on Thetis Island recently. Thetis is two ferries away from Seattle, in the Gulf Island...

What the heck is a compote anyway? I dunno exactly, but I made one with these beautiful red huckleberries foraged not too far from home in ...

Himalayan blackberries may steal most of the culinary applause 'round here and everywhere else, but the Pacific Northwest—besides being...

We're nearing the peak of blackberry season here in Seattle. The Northwest is justly famous for its blackberries. For whatever reasons h...

A good ol' Louisiana style craw dad fish* boil means a couple things to me. Above all, it means good times, like that first visit to New...