Staghorn Sumac Sugar Fritters

A Bunyol is a Spanish sugared fritter, so these are Staghorn Sumac Sugar Bunyols. Imagine a warm doughnut (without the hole) rolled in a silky lemony tasting icing sugar and you’ve got the idea. A bunyol (or buñuelo) is a small yeasty bun traditionally enjoyed in Spain on All Saints Day (Nov.1st) which is dedicated to the memory of the […]

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Wood Sorrel Mini-Cream Tarts: Wild Food Treats

​Here’s another recipe from “Gather Cookbook” for Gather Patrons! I’m releasing a few of last year’s recipes to the Gather website – so the rest of you can see what you’re missing! First up was a Chunky Rose Petal Pesto (recipe here) and now these creamy & tangy yogurt mini-tarts.  Made by processing wood sorrel leaves […]

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Stewards or Profiteers: Selling The Wild

I’ve been foraging for over a decade now, but lately, I’ve noticed a growing number of newly enthused “wildcrafting” entrepreneurs selling their wares. So imagine my surprise when a local wildcrafter recently insinuated that his enlightened approach to wildcrafting and stewardship of the land was opposed to the forager’s clear-cutting ways and take, take, take […]

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Ecofeminism & Ancestral Skills & The Reclamation of Food Magic

Okay, so let’s start by going back to the very beginning – women and wild food. Because once upon a time all food was wild – and it was the women who gathered it. And from harvest to preparation to consumption, no aspect of food production was left untouched by magical ritual. Many ecofeminists see […]

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Women’s Magic & Wild Herb Yogurt Cheese: A Modern Milkmaid’s Tale (and recipe)

Transforming dollops of rich yogurt, colourful blossoms and wild herbs into beautiful rounds of fresh cheese is more magic than food science. The process is as old as the hills and requires nothing more than yogurt, cloth, gravity and time. According to Andrew Curry’s Archaeology: The milk revolution: During the most recent ice age, milk […]

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