Fat of the Land
Friday, April 30, 2010

Sichuan Dry-fried Chicken with Fiddleheads

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Sichuan cuisine makes sense in Seattle. It rains here. It's gray, with chilly winds blowing in off the Sound to dampen our days. The war...
6 comments:
Tuesday, April 27, 2010

Dandelion Jelly

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After reading Ava Chin's Urban Forager column in the New York Times the other day I was inspired to make Dandelion Jelly. This has bee...
20 comments:
Saturday, April 24, 2010

A Dandy Day in the Neighborhood

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This post is featured in Volume 7 of the Good Life Report . Subscribe here . Ray Bradbury famously waxed nostalgic about his family's lo...
9 comments:
Wednesday, April 21, 2010

Laksa: One Word, One Pot, One Heckuva Meal

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Ten years ago Marty and I traveled to Borneo , with stops in mainland Malaysia and Singapore. Besides trekking through primeval rainforest,...
9 comments:
Saturday, April 17, 2010

Steamed Clams in Herbed Wine Sauce

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Budget travel need not be an endless repetition of stale motels and dubious road food. One of the great pleasures of learning how to forage ...
4 comments:
Tuesday, April 13, 2010

Fiddlehead Frittata

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On the trail the other day I came upon an elderly Korean couple with full bags of fiddleheads and devil's club buds . They looked a litt...
18 comments:
Friday, April 9, 2010

Salad Days

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The salad days are here again. Now is the time to take advantage of all the fresh new growth bursting with the sun's energy. If you'...
4 comments:
Monday, April 5, 2010

Bass Master

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Going native is a time-honored tradition. What’s more fun—traveling as a tourist or blending in with the locals? I choose the latter. Which ...
4 comments:
Tuesday, March 30, 2010

Bittercress: A Misnomer

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I'm in Arkansas for spring break visiting the inlaws and loving the 70-degree weather down here. This place is a forager's paradise...
10 comments:
Wednesday, March 24, 2010

No Ordinary Fish

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Rainbow trout first captured my imagination in sixth grade when I filled an aquarium at school with a few dozen fingerlings. Most of them we...
7 comments:
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Langdon Cook
Seattle, WA
Award-winning author of Upstream, The Mushroom Hunters and Fat of the Land, Langdon Cook is a writer, instructor, and lecturer on wild foods and the outdoors. Cook has been profiled in Bon Appetit, WSJ magazine, and Salon.com, and his writing has appeared in numerous magazines, newspapers, and online journals including National Geographic Traveler and Eating Well. His on-screen credits include the PBS TV series "Food Forward."
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