That's right, two kinds of lobsters from two different coasts, East meets West: A Maine lobster of the surf variety and a Washington lo...

We've been laid low by the lurgies. Even a morning draught of stinging nettle tea couldn't clear my head...but an evening jolt of s...

If you want to get serious about foraged foods, a big ol' freezer is pretty much indispensable. Mine is packed with crabs, clams, nettle...

The chanterelle . Despite its romantic twirl off the tongue, you'd think it was practically domesticated—an off-the-shelf French floozy ...

Every other year at the end of August a bunch of friends get together to fish, laugh, and fish some more. We know each other through that mo...

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...