Foraging food

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Guests: Tama Matsuoka Wong, Patrick Hurley

Before you throw out those weeds in your backyard, take another look! They might make a delicious meal.  Foraging for wild edibles like dandelion, foxtail, and sumac, is growing in popularity around the country, even in urban settings. Today we talk about the trend of foraging for food and the role it can play in conservation efforts.  We’ll also discuss the do’s and don’ts when gathering food from wild places and we’ll give you some tasty recipes for cooking with native and invasive plants.  Guest host Mary Cummings-Jordan talks with PATRICK HURLEY, associate professor of environmental studies and chair at Ursinus College who studies urban foraging, and TAMA MATSUOKA WONG, the professional forager and author of Foraged Flavor.

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