I turned some of mine into jerky and it came out REALLY WELL????
Simmered slices in soy sauce, maple syrup, homemade liquid hickory smoke, and water and seasoned with field garlic powder and black pepper!!
I got so many DMs about Yew arils, and realized this video I made never made the jump from tiktok to IG last month!
I still consider Yew to be something of an intermediate forage, as the consequences of eating a wrong part of a Taxus surpasses “stomachache likely” and lives in the realm of “you might die?”
That feels like an weird thing for me to tell other folks to grab a handful of to put in their face holes 🤣
IF I GET ONE MORE PASSIVE AGGRESSIVE DM ABOUT WHETHER THESE ARE RIPE (they are 🤣) IM CANCELLING THIS WHOLE ACCOUNT!! TURNING THE WHOLE CAR AROUND!! 😆
PLS LOOK UP MAYPOP (another name for sweet, chilly bby Passiflora incarnata) and LEAVE OUR KIND, MIDWESTERN, YELLOW-GREEN FRUIT ALONE 😆
Visited @the_c_u_r_b at work yesterday, and she gave me a few Toothache Plant flowers from the @solaroneatstuycove raised beds!! And then my friends Ceara and Kyla made the mistake of trusting me 🤣
HAPPY NATIONAL MUSHROOM DAY!! 🍄✨ and bless @bestgirlfridaynyc for carrying a knife in her car for surprise Hens!! 🤣
About to take off for old Columbus town, full of so much NYC love! See you again real soon, Biggest Apple! 🍎
ACORN CHEESE. FRIENDSHIP. FORAGED FOOD. FUN. CRYING A LITTLE BECAUSE OF HOW GOOD THE ACORN CHEESE IS.
When @the_c_u_r_b Introduced me to the minds behind @honeybadgerbk, within minutes it felt like having dinner with a group of old friends. Junayd and Fjölla are these bright and shining humans, with so much love in their hearts for people and for foraged food!!
I was lucky enough to dine at Honey Badger last night with @sophia_roe, and the multi course meal was nothing short of inspirational. I wish I had stronger words to describe it!! It made me simultaneously want to stay in that cozy cabin forever, living the rest of my life transported by food to familiar places, familiar times; and also made me want to run all the way home to Ohio and leap into the kitchen ready to concoct and process and mix and ferment and PLAY!
I could write an entire essay on the experience (I will, but I won’t make y’all read it unless you wanna), but I just needed to scream about how phenomenal wild food can be. How phenomenal it IS.
Shoutout to @edible.excursions (who forages for Honey Badger and is also an all around sweet bean!) and @mallorylodonnell who has foraged for them in the past, who I can’t have pushki without thinking of!
I’ll mention one last thing. Nothing has made me more excited for winter than the magnolia aperitif with which we opened the meal. The first taste transports you to the chilly day in early spring, closing your eyes to take that first inhale of the first magnolia of the year, and suddenly the months of dark, the months of rest make sense.
Okay I’m tearing up writing this because I’m a GOOBER, so I’m gonna call it here! If you read this far, I love you, thank you for listening, go to Honey Badger if you’re able. If you didn’t read this far, HOW WILL YOU KNOW I LOVE YOUUUUUUUUUUU Brooklyn, New York
ACORN CHEESE. FRIENDSHIP. FORAGED FOOD. FUN. CRYING A LITTLE BECAUSE OF HOW GOOD THE ACORN CHEESE IS.
When @the_c_u_r_b Introduced me to the minds behind @honeybadgerbk, within minutes it felt like having dinner with a group of old friends. Junayd and Fjölla are these bright and shining humans, with so much love in their hearts for people and for foraged food!!
I was lucky enough to dine at Honey Badger last night with @sophia_roe, and the multi course meal was nothing short of inspirational. I wish I had stronger words to describe it!! It made me simultaneously want to stay in that cozy cabin forever, living the rest of my life transported by food to familiar places, familiar times; and also made me want to run all the way home to Ohio and leap into the kitchen ready to concoct and process and mix and ferment and PLAY!
I could write an entire essay on the experience (I will, but I won’t make y’all read it unless you wanna), but I just needed to scream about how phenomenal wild food can be. How phenomenal it IS.
Shoutout to @edible.excursions (who forages for Honey Badger and is also an all around sweet bean!) and @mallorylodonnell who has foraged for them in the past, who I can’t have pushki without thinking of!
I’ll mention one last thing. Nothing has made me more excited for winter than the magnolia aperitif with which we opened the meal. The first taste transports you to the chilly day in early spring, closing your eyes to take that first inhale of the first magnolia of the year, and suddenly the months of dark, the months of rest make sense.
Okay I’m tearing up writing this because I’m a GOOBER, so I’m gonna call it here! If you read this far, I love you, thank you for listening, go to Honey Badger if you’re able. If you didn’t read this far, HOW WILL YOU KNOW I LOVE YOUUUUUUUUUUU Brooklyn, New York
ACORN CHEESE. FRIENDSHIP. FORAGED FOOD. FUN. CRYING A LITTLE BECAUSE OF HOW GOOD THE ACORN CHEESE IS.
When @the_c_u_r_b Introduced me to the minds behind @honeybadgerbk, within minutes it felt like having dinner with a group of old friends. Junayd and Fjölla are these bright and shining humans, with so much love in their hearts for people and for foraged food!!
I was lucky enough to dine at Honey Badger last night with @sophia_roe, and the multi course meal was nothing short of inspirational. I wish I had stronger words to describe it!! It made me simultaneously want to stay in that cozy cabin forever, living the rest of my life transported by food to familiar places, familiar times; and also made me want to run all the way home to Ohio and leap into the kitchen ready to concoct and process and mix and ferment and PLAY!
I could write an entire essay on the experience (I will, but I won’t make y’all read it unless you wanna), but I just needed to scream about how phenomenal wild food can be. How phenomenal it IS.
Shoutout to @edible.excursions (who forages for Honey Badger and is also an all around sweet bean!) and @mallorylodonnell who has foraged for them in the past, who I can’t have pushki without thinking of!
I’ll mention one last thing. Nothing has made me more excited for winter than the magnolia aperitif with which we opened the meal. The first taste transports you to the chilly day in early spring, closing your eyes to take that first inhale of the first magnolia of the year, and suddenly the months of dark, the months of rest make sense.
Okay I’m tearing up writing this because I’m a GOOBER, so I’m gonna call it here! If you read this far, I love you, thank you for listening, go to Honey Badger if you’re able. If you didn’t read this far, HOW WILL YOU KNOW I LOVE YOUUUUUUUUUUU Brooklyn, New York
ACORN CHEESE. FRIENDSHIP. FORAGED FOOD. FUN. CRYING A LITTLE BECAUSE OF HOW GOOD THE ACORN CHEESE IS.
When @the_c_u_r_b Introduced me to the minds behind @honeybadgerbk, within minutes it felt like having dinner with a group of old friends. Junayd and Fjölla are these bright and shining humans, with so much love in their hearts for people and for foraged food!!
I was lucky enough to dine at Honey Badger last night with @sophia_roe, and the multi course meal was nothing short of inspirational. I wish I had stronger words to describe it!! It made me simultaneously want to stay in that cozy cabin forever, living the rest of my life transported by food to familiar places, familiar times; and also made me want to run all the way home to Ohio and leap into the kitchen ready to concoct and process and mix and ferment and PLAY!
I could write an entire essay on the experience (I will, but I won’t make y’all read it unless you wanna), but I just needed to scream about how phenomenal wild food can be. How phenomenal it IS.
Shoutout to @edible.excursions (who forages for Honey Badger and is also an all around sweet bean!) and @mallorylodonnell who has foraged for them in the past, who I can’t have pushki without thinking of!
I’ll mention one last thing. Nothing has made me more excited for winter than the magnolia aperitif with which we opened the meal. The first taste transports you to the chilly day in early spring, closing your eyes to take that first inhale of the first magnolia of the year, and suddenly the months of dark, the months of rest make sense.
Okay I’m tearing up writing this because I’m a GOOBER, so I’m gonna call it here! If you read this far, I love you, thank you for listening, go to Honey Badger if you’re able. If you didn’t read this far, HOW WILL YOU KNOW I LOVE YOUUUUUUUUUUU Brooklyn, New York
ACORN CHEESE. FRIENDSHIP. FORAGED FOOD. FUN. CRYING A LITTLE BECAUSE OF HOW GOOD THE ACORN CHEESE IS.
When @the_c_u_r_b Introduced me to the minds behind @honeybadgerbk, within minutes it felt like having dinner with a group of old friends. Junayd and Fjölla are these bright and shining humans, with so much love in their hearts for people and for foraged food!!
I was lucky enough to dine at Honey Badger last night with @sophia_roe, and the multi course meal was nothing short of inspirational. I wish I had stronger words to describe it!! It made me simultaneously want to stay in that cozy cabin forever, living the rest of my life transported by food to familiar places, familiar times; and also made me want to run all the way home to Ohio and leap into the kitchen ready to concoct and process and mix and ferment and PLAY!
I could write an entire essay on the experience (I will, but I won’t make y’all read it unless you wanna), but I just needed to scream about how phenomenal wild food can be. How phenomenal it IS.
Shoutout to @edible.excursions (who forages for Honey Badger and is also an all around sweet bean!) and @mallorylodonnell who has foraged for them in the past, who I can’t have pushki without thinking of!
I’ll mention one last thing. Nothing has made me more excited for winter than the magnolia aperitif with which we opened the meal. The first taste transports you to the chilly day in early spring, closing your eyes to take that first inhale of the first magnolia of the year, and suddenly the months of dark, the months of rest make sense.
Okay I’m tearing up writing this because I’m a GOOBER, so I’m gonna call it here! If you read this far, I love you, thank you for listening, go to Honey Badger if you’re able. If you didn’t read this far, HOW WILL YOU KNOW I LOVE YOUUUUUUUUUUU Brooklyn, New York
ACORN CHEESE. FRIENDSHIP. FORAGED FOOD. FUN. CRYING A LITTLE BECAUSE OF HOW GOOD THE ACORN CHEESE IS.
When @the_c_u_r_b Introduced me to the minds behind @honeybadgerbk, within minutes it felt like having dinner with a group of old friends. Junayd and Fjölla are these bright and shining humans, with so much love in their hearts for people and for foraged food!!
I was lucky enough to dine at Honey Badger last night with @sophia_roe, and the multi course meal was nothing short of inspirational. I wish I had stronger words to describe it!! It made me simultaneously want to stay in that cozy cabin forever, living the rest of my life transported by food to familiar places, familiar times; and also made me want to run all the way home to Ohio and leap into the kitchen ready to concoct and process and mix and ferment and PLAY!
I could write an entire essay on the experience (I will, but I won’t make y’all read it unless you wanna), but I just needed to scream about how phenomenal wild food can be. How phenomenal it IS.
Shoutout to @edible.excursions (who forages for Honey Badger and is also an all around sweet bean!) and @mallorylodonnell who has foraged for them in the past, who I can’t have pushki without thinking of!
I’ll mention one last thing. Nothing has made me more excited for winter than the magnolia aperitif with which we opened the meal. The first taste transports you to the chilly day in early spring, closing your eyes to take that first inhale of the first magnolia of the year, and suddenly the months of dark, the months of rest make sense.
Okay I’m tearing up writing this because I’m a GOOBER, so I’m gonna call it here! If you read this far, I love you, thank you for listening, go to Honey Badger if you’re able. If you didn’t read this far, HOW WILL YOU KNOW I LOVE YOUUUUUUUUUUU Brooklyn, New York
ACORN CHEESE. FRIENDSHIP. FORAGED FOOD. FUN. CRYING A LITTLE BECAUSE OF HOW GOOD THE ACORN CHEESE IS.
When @the_c_u_r_b Introduced me to the minds behind @honeybadgerbk, within minutes it felt like having dinner with a group of old friends. Junayd and Fjölla are these bright and shining humans, with so much love in their hearts for people and for foraged food!!
I was lucky enough to dine at Honey Badger last night with @sophia_roe, and the multi course meal was nothing short of inspirational. I wish I had stronger words to describe it!! It made me simultaneously want to stay in that cozy cabin forever, living the rest of my life transported by food to familiar places, familiar times; and also made me want to run all the way home to Ohio and leap into the kitchen ready to concoct and process and mix and ferment and PLAY!
I could write an entire essay on the experience (I will, but I won’t make y’all read it unless you wanna), but I just needed to scream about how phenomenal wild food can be. How phenomenal it IS.
Shoutout to @edible.excursions (who forages for Honey Badger and is also an all around sweet bean!) and @mallorylodonnell who has foraged for them in the past, who I can’t have pushki without thinking of!
I’ll mention one last thing. Nothing has made me more excited for winter than the magnolia aperitif with which we opened the meal. The first taste transports you to the chilly day in early spring, closing your eyes to take that first inhale of the first magnolia of the year, and suddenly the months of dark, the months of rest make sense.
Okay I’m tearing up writing this because I’m a GOOBER, so I’m gonna call it here! If you read this far, I love you, thank you for listening, go to Honey Badger if you’re able. If you didn’t read this far, HOW WILL YOU KNOW I LOVE YOUUUUUUUUUUU Brooklyn, New York
ACORN CHEESE. FRIENDSHIP. FORAGED FOOD. FUN. CRYING A LITTLE BECAUSE OF HOW GOOD THE ACORN CHEESE IS.
When @the_c_u_r_b Introduced me to the minds behind @honeybadgerbk, within minutes it felt like having dinner with a group of old friends. Junayd and Fjölla are these bright and shining humans, with so much love in their hearts for people and for foraged food!!
I was lucky enough to dine at Honey Badger last night with @sophia_roe, and the multi course meal was nothing short of inspirational. I wish I had stronger words to describe it!! It made me simultaneously want to stay in that cozy cabin forever, living the rest of my life transported by food to familiar places, familiar times; and also made me want to run all the way home to Ohio and leap into the kitchen ready to concoct and process and mix and ferment and PLAY!
I could write an entire essay on the experience (I will, but I won’t make y’all read it unless you wanna), but I just needed to scream about how phenomenal wild food can be. How phenomenal it IS.
Shoutout to @edible.excursions (who forages for Honey Badger and is also an all around sweet bean!) and @mallorylodonnell who has foraged for them in the past, who I can’t have pushki without thinking of!
I’ll mention one last thing. Nothing has made me more excited for winter than the magnolia aperitif with which we opened the meal. The first taste transports you to the chilly day in early spring, closing your eyes to take that first inhale of the first magnolia of the year, and suddenly the months of dark, the months of rest make sense.
Okay I’m tearing up writing this because I’m a GOOBER, so I’m gonna call it here! If you read this far, I love you, thank you for listening, go to Honey Badger if you’re able. If you didn’t read this far, HOW WILL YOU KNOW I LOVE YOUUUUUUUUUUU Brooklyn, New York
ACORN CHEESE. FRIENDSHIP. FORAGED FOOD. FUN. CRYING A LITTLE BECAUSE OF HOW GOOD THE ACORN CHEESE IS.
When @the_c_u_r_b Introduced me to the minds behind @honeybadgerbk, within minutes it felt like having dinner with a group of old friends. Junayd and Fjölla are these bright and shining humans, with so much love in their hearts for people and for foraged food!!
I was lucky enough to dine at Honey Badger last night with @sophia_roe, and the multi course meal was nothing short of inspirational. I wish I had stronger words to describe it!! It made me simultaneously want to stay in that cozy cabin forever, living the rest of my life transported by food to familiar places, familiar times; and also made me want to run all the way home to Ohio and leap into the kitchen ready to concoct and process and mix and ferment and PLAY!
I could write an entire essay on the experience (I will, but I won’t make y’all read it unless you wanna), but I just needed to scream about how phenomenal wild food can be. How phenomenal it IS.
Shoutout to @edible.excursions (who forages for Honey Badger and is also an all around sweet bean!) and @mallorylodonnell who has foraged for them in the past, who I can’t have pushki without thinking of!
I’ll mention one last thing. Nothing has made me more excited for winter than the magnolia aperitif with which we opened the meal. The first taste transports you to the chilly day in early spring, closing your eyes to take that first inhale of the first magnolia of the year, and suddenly the months of dark, the months of rest make sense.
Okay I’m tearing up writing this because I’m a GOOBER, so I’m gonna call it here! If you read this far, I love you, thank you for listening, go to Honey Badger if you’re able. If you didn’t read this far, HOW WILL YOU KNOW I LOVE YOUUUUUUUUUUU Brooklyn, New York
ACORN CHEESE. FRIENDSHIP. FORAGED FOOD. FUN. CRYING A LITTLE BECAUSE OF HOW GOOD THE ACORN CHEESE IS.
When @the_c_u_r_b Introduced me to the minds behind @honeybadgerbk, within minutes it felt like having dinner with a group of old friends. Junayd and Fjölla are these bright and shining humans, with so much love in their hearts for people and for foraged food!!
I was lucky enough to dine at Honey Badger last night with @sophia_roe, and the multi course meal was nothing short of inspirational. I wish I had stronger words to describe it!! It made me simultaneously want to stay in that cozy cabin forever, living the rest of my life transported by food to familiar places, familiar times; and also made me want to run all the way home to Ohio and leap into the kitchen ready to concoct and process and mix and ferment and PLAY!
I could write an entire essay on the experience (I will, but I won’t make y’all read it unless you wanna), but I just needed to scream about how phenomenal wild food can be. How phenomenal it IS.
Shoutout to @edible.excursions (who forages for Honey Badger and is also an all around sweet bean!) and @mallorylodonnell who has foraged for them in the past, who I can’t have pushki without thinking of!
I’ll mention one last thing. Nothing has made me more excited for winter than the magnolia aperitif with which we opened the meal. The first taste transports you to the chilly day in early spring, closing your eyes to take that first inhale of the first magnolia of the year, and suddenly the months of dark, the months of rest make sense.
Okay I’m tearing up writing this because I’m a GOOBER, so I’m gonna call it here! If you read this far, I love you, thank you for listening, go to Honey Badger if you’re able. If you didn’t read this far, HOW WILL YOU KNOW I LOVE YOUUUUUUUUUUU Brooklyn, New York
For “not worrying my mom” purposes this is a JOKE 🤣
(Mostly because I could go the rest of my life w/o getting the brain zaps again ✨)
For “not worrying my mom” purposes this is a JOKE 🤣
(Mostly because I could go the rest of my life w/o getting the brain zaps again ✨)
For those who are unfamiliar with BONES DAY vs NO BONES DAY, it has to do with a very ornery pug named Noodle (@showmenoodz) , and his talent manager @jongraz (who used to be my BOSS!) determining if we’re gonna have a good day.
It’s… hard to explain, you should just go to their page and let Noodle’s geriatric wisdom wash over you. Then you’ll understand.
BUT today was an exercise in building the day you want to have. I’ve dealt with depression and anxiety (and the cavalcade of other issues those two pack in their checked bags) for more of my life than I haven’t. I’m VERY GOOD at wallowing. If wallowing was a sport, I would’ve had another varsity letter to put with my one from the Bowling team 🤣 my bad days wrap me up like those winter coat and snowpant combos your parents put you in as a kid. Very hard to move. Really makes you wonder if playing in the snow is worth it.
As I get older I’ve recognized that my happiest friends are the ones who meet the bad days with honesty and hope. We all will have bad days. Not acknowledging them won’t make them go away. But seeing them for what they are, and focusing on what will make the next hour, the next day, the next week better seems to be the name of the game. And today what made things better was a menu of barefoot time in the grass, night walks with my partner and dog (to eat more raspberries 🤣), reading a few plays, cooking a very delicious, very nutritious, and very unattractive meal, and reflecting on how insanely lucky I am to do what I do.
OH! And seeing my face on TV in the new @tiktok commercial didn’t hurt either! 🤓
Thank you to the nice man who came to talk to me about what I was gathering and about dandelion wine and who said to tell anyone who gave me trouble that he said I could pick all the hawthorn I wanted 🤣💗
They say hawthorns are good for the heart, and I’d say the act of gathering them, cooking them, and sharing jelly with friends did my heart a world of good before the jelly even touched my lips!
#hawthorne #hawthorn #urbanforaging #blackforager
Cow Parsnip AKA Pushki AKA Hogweed AKA an additional member of the carrot family for whom you should have a love and a respectful caution!
It is the only member of the Heracleum genus (responsible for such hits as Golpar and Common European Hogweed) native to North America! It’s genus is one of dual fame: some members are awfully tasty, but nearly all contain some level of furanocoumarin, a compound that can make skin HYPER sensitive to sunlight. That being said, the tender young leaves and dried seeds are mainstays in my kitchen!
Cow Parsnips should be handled with care for three reasons!
1. Omg PLEASE DONT GO GETTING BURNED. Gloves and cloudy days are your friend if you ever want to try some!
2. To fresh eyes it looks similar to many members of the Apiaceae family. Some of those dudes are HELLA TUMMY NO-NOs. Like Poison Hemlock. Time of year, and checking for fuzzy stems and leaves with thiccc-er lobes than hemlock is the name of the game. Cow Parsnip also has a scent reminiscent of a very savory celery… Hemlock smells like rat pee 🤣
3. Because of widespread fear of its more intimidating cousin Giant Hogweed, a lot of folks conflate the two and get rid of Cow Parsnips. If you’re gonna harvest, make sure it’s from a patch of a healthy size! And if you’re not gonna harvest, leave it alone! The pollinators will thank you!!
@mallorylodonnell has taught me so much about the wonder that is Pushki, so if you’re looking for fun ways to use it, I’m sure it’ll make an appearance in a dish of his sooner or later! 💗🌱
TREE CANDY 🍭 And just in time for Halloween!
Hackberries are one of those trees you likely pass all the time without knowing! Without the tell-tale galls their leaves are quite unassuming. Unless you get REEEAL close, you’ll never see the beautiful bark canyons dancing and weaving down the trunk! And unless someone tells you, you probably wouldn’t think to look close enough to see the small fruits that persist through the winter.
Hackberries and their Celtis genus cousins have been an important food staple for many a millennia. Some of the oldest humans found had recently been snacking on the sugary, oily, protein-y bites before they were yeeted from the mortal plane. A myriad of indigenous tribes across North America have made great use of the berries (which are honestly more nutty than berry…y 🤣) often pounding them into cakes, and mixing them with animal fats and other dry fruits.
But, like many surprisingly great foods they fell out of the zeitgeist, relegated to cool, niche books and blogs (I see u @gastroobscura and @foragerchef 🤠), which is a weird place for a fruit so common to solely reside!
So here you go! A reason to look up on your fall and winter walks! As the winter SADs proceed to kick my booty early this year, I’m thankful that there’s still so much bounty on these mean Ohio streets to go see and experience!
Sometimes you have a latte at 3pm while making a chickpea and celery leaf salad and think “what if I turned my calm kitchen into a den of pure chaos” 😌
SOME NOTES!
1️⃣ I though the puffball powder would help the integrity of the aquafaba, and also add a lil somethin’ somethin’ in terms of taste, since bean water isn’t protein-y in the same way egg whites are!
2️⃣ Puffball powder browns when it cooks. You’re not supposed to brown meringues. The top ones were just brown from the shrooms! The bottom ones were brown for that reason and also the bad, “I overcooked this” reason 🤣
ANYWAY, ENJOY THE CHAOS BYEEEEE 💗
ACORN CHEESE. AT LONG LAST. With instructions from @pascalbaudar’s fantastic book “Wildcrafted Fermentation” and from my friends Junayd and Fjölla from @honeybadgerbk I set out to make my own acorn cheese AND…
The first one was very weird 🤣 this was the second one!
It took around lil over a week start to finish, and it was worth it enough that I wanna do it again!
In other news, I think I tripped into a bought of burnout and didn’t even realize it until I was a few weeks in. Ain’t that how it always goes! But I’m listening to my body and my brain and taking things a day at a time 💗
I hope the changing of the weather is treating you all kindly, and let me know if u wanna see the subpar acorn cheese video 🤣
PUFFBALL MUSHROOM, BUT MAKE IT PIZZA BAGEL 🥯 🍕
(With a surprise appearance from Jack O Lantern guts pizza sauce 🎃!)
