A few weeks ago I made a pilgrimage to the Columbia River to pay my respects to the king of spring. Not to be confused with those porcin...

Jjigae  is Korean for hot pot or stew.  Soondubu  means silken tofu. This is Korean comfort food at its best, even more than the Bibimbap ...

Puget Sound's recreational spot shrimp season opened earlier this month. If you've read Fat of the Land , you know how I approac...

Dear Readers: I'm pleased to announce the forthcoming publication of my new book, The Mushroom Hunters: On the Trail of an Undergroun...

Becky Lerner's foraging education kicked off with a failed, week-long challenge to eat only what she could find around her Portland ho...

I've been on a Korean comfort food kick of late, and comfort food doesn't get much more Cadillac-like than a big steaming bowl of ...

Bill Jones, an award-winning cookbook author, chef, and consultant , calls the bountiful Cowichan Valley on Vancouver Island home. There h...

I happened on a beautiful grove of devil's club today. This isn't the sort of approbation one normally hears about the ornery plan...

One of the great pleasures of my foraging workshops is seeing the moment of recognition: that instant when a student uncovers nature's...

There's a lot of chatter right now in mycological circles about proposed legislation in Oregon to require permits for all mushroom h...