Last week I was forced to play the bi-annual standup freezer defrosting game. My freezer cost me zero dollars to haul away from some guy...

Happy new year, everyone. As you can see, FOTL has taken a vacation since early November. But that doesn't mean we haven't been ou...

Hard to believe, but I barely got out this fall. Work, kids, the newish book  (which, by the way, was a finalist for the Washington State ...

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...