A new mushroom cookbook has popped up with the chanterelles and boletes this fall. With its up to date, globe-trotting recipes and solid a...

I have a favorite new berry. It's called a nagoonberry. Haven't heard of nagoonberries? Well, you're not alone—and you probab...

If you live in the Pacific Northwest and haven't picked your fair share of trailing blackberries and red huckleberries yet…best hurry ...

It's berry time. I took a group of would-be foragers out to a state forest the other day, and they were amazed by the diversity of ber...

The king bolete (aka porcino) is one of the few wild mushrooms that can be served raw, in limited quantities. Fresh porcini, both spring a...

Alas, Puget Sound's recreational spot shrimp season came and went without me wetting a pot. I dredged the freezer instead and found a ...

I see a three-firtini lunch in my future… Believe it or not, the new growth of many conifers, even pine trees, is edible. Certain specie...

A couple weekends ago I took my kids on our first morel hunt of the season. We rode bikes a ways up a trail before stashing our transporta...

The fiddlehead window is closing quick. Seems like they were up a week earlier than recent past seasons, and lowland ferns are mostly fron...

Oyster mushrooms are popping left and right in my habitat. I found little ones just emerging in the Cascade foothills a few weeks ago and ...