Learn how to forage for food, and change your perspective
Once a humble pursuit among die-hard naturalists and serious chefs, foraging for edibles in the wild has spun into a modern adventure for mainstream foodies. “The local-food movement has been intensely successful, and foraging, where you’re literally going out and picking the food you want to eat, is the ultimate expression of local,” says Iso Rabins, founder of the San Francisco–based ForageSF, which heads up multiple foraging projects. “People want to know where their food comes from; the knowledge you glean from just one foraging class can really change your relationship with the plants and animals around you.”
Locals and tourists alike are heading out on food-finding missions, in many cases guided by chefs who help track down or prepare their discoveries. For example, guests at The Nantucket Hotel and Resort in Massachusetts can troll for scallops and have their haul cooked at the hotel. With No Taste Like Home in Asheville, North Carolina, you gather edibles in the woods and can opt for a partnered restaurant to prepare your picks. And you can forage for leeks and blackberries on-property at Pennsylvania’s The Lodge at Glendorn to use in a cooking class at the hotel. With this trend, you’ll never go hungry.