Food & Drink
The ancient practice of foraging gains popularity and prickly pushback
7 minute read Updated: Yesterday at 12:34 PM CDTErica Lindell prepares a salad with aromatic yarrow, earthy plantain, bitter dandelion and sweet clover leaves. On her kitchen counter there are wraps filled with lambsquarters (a green annual also known as white goosefoot) and, on the stove, a wild chanterelle risotto.
Dessert is spruce tip cookies and stinging nettle cake, with iced tea made from wild violet, lilac and rose petals to quench the thirst.
It’s a feast Lindell has foraged from the land surrounding her homestead in Eastern Manitoba, where she lives with her partner and their five children. Approximately 70 per cent of the food they consume is foraged or comes from their garden.
“For my family, we forage with the season,” Lindell says. “It’s a major part of our lifestyle; we use what a lot of people call weeds for food. We buy from the grocery store but we are also out foraging almost daily.”
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