Here at FOTL headquarters we're pleased to announce a couple profile-raising media events of late. First, check out the September issue ...

New Orleans chef Donald Link ( Herbsaint , Cochon ) came to town last month to see what was happening in the Seattle food scene and film a f...

The mushroom people came out in full force this weekend in Telluride, Colorado, to celebrate fungal magic in its many-splendored glory. This...

Over the years I've caught most of my salmon while standing either in a river or on a beach—I'm just too much of a cheapskate to hir...

I'm sure I don't have to introduce readers of this blog to Hank Shaw. Shaw is the proprietor of the Hunter Angler Gardener Cook blo...

By now you know what a geoduck is. But what's a crudo? Besides being a hip culinary term that seems to be increasingly fashionable on bo...

I read somewhere recently that North America is the center of morel diversity on the planet. This news shouldn't surprise hardcore morel...

Have I mentioned I'm originally from New England? Thought so. This simple fact gives me license to bitch about the lack of a decent clam...

***THIS EVENT IS SOLD OUT*** Clam Bake with Hank & Lang Join author-foragers Hank Shaw and myself for a memorable day on the shellfish...

This spring I've happened on a seasonal pairing that will be a regular part of the menu from now on: stinging nettles and morels. In par...