Right about this time of year is when the gate-crashing usually starts. My 4-year-old and 8-year-old bring the uninvited guests home from sc...

If you want to pick mountain porcini, you best keep your ear to the wall. No one casually gives up their patches of porcini. It's hard ...

Okay, we're back to our regular programming. On the way out of my favorite thimbleberry patch a few weeks ago, armed with a gallon of...

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 ...