Essay On Foragers

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Foraging Research Project Global Foraging Movement Children have been foragers for centuries, gathering berries on their way home from school, pockets overflowing and sore stomach from eating too many. But as fresh produce in supermarkets become increasingly expensive, and the want for local sustainable food more popular, adults around the world are putting on their Wellies in search of some wild treats. In the 21st century you only hear ‘free’ attached to terms and conditions so when people discover that there is real ‘free’ food out in the wild, our hunter-gatherer instincts kick in. only recently has the foraging idea become mainstream and not something hippies or homeless would resort to doing. Chefs have started restaurants based around this principle, and family’s a quick penny from selling wild harvested jams, jellies and relishes. Professional foragers see what the normal person does not, and Tyler Grey is one of them. He says that “some of the boldest flavours and most unique products I’ve ever tasted in my life are found exclusively in the wild. You can’t cultivate them, and that’s special to me because it’s honest and true” (Howard-Gayeton, 2012). Many around the world are adopting this way of thinking that is now educating the public to live a healthier lifestyle. Mia Andler, an outdoor educational instructor and co-author of the book ‘The Bay Area Forager’ takes guided tours teaching people how to find and cook wild foods that grow locally. “This is really about discovering what’s already there and adding that wild food element to what you eat,” she says. (leland, 2011). Fäviken Restaurant – Sweden Chef Magnus Nilsson of Fäviken Restaurant is taking new Nordic cuisine to a whole other level. Located deep in the wil... ... middle of paper ... ...fusal for limitations in the kitchen (star chefs, 2010). Where Nilsson’s inspiration comes from Noma’s Rene Redzepi for unique flavour pairings (Brickman, 2012). They each have a personal way of platting, Shewry’s is more built and delicately placed together (see figure 2). Where Nilsson’s (see figure 1) shows of each component in its own light. Just because one chef has more opportunity for fresh produce, does not mean that the final outcome is any less of the other. We may not know it as a society but foraging is in our genes, some may turn their nose at it where others will get knee deep in the mud, either or it’s a choice we make. Now it would only be just, to end with a quote from the ‘godfather’ of foraging. “When you get close to the raw materials and taste them at the moment they let go of the soil, you learn to respect them” (Redzepi, 2010). By Kate Wison
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