Foraging the Mountain West: Gourmet Edible Plants, Mushrooms, and Meat
There's food in them thar hills! There is also food in the valleys, meadows, swamps, and all around town, too... maybe even in your own backyard. Foraging the Mountain West is a guide to harvesting and celebrating nature's abundance. Reach out and explore the world with your taste buds. Discover new delights you will never find at the store. Connect with nature on a deeper level by meeting, greeting, and eating the plants, fungi, and creatures that share the neighborhood. Become a little more self-sufficient, and a lot more aware.
Foraging the Mountain West is a hands-on manual for identifying, harvesting, and preparing real food. It is written for the backpacker who would rather bring more knowledge and fewer provisions into the wilderness. It is intended for the happy homemaker who wants to eat well and spend less. It is ideal for the creative chef who wants to explore new ingredients and impress diners with novel dishes.
The authors brought together years of experience and fun to show you, the prospective forager, what, when, where, why, and how to gather wild and feral plants, mushrooms, and neglected wayside crops. In addition, this is a guide for successful fishing without a pole, hunting without weapons, and even shopping without money. This book will help you fill your freezer and satiate your appetite.
Foraging the Mountain West will help you dream in winter, cleanse in spring, forage in summer, and gorge in fall. The book includes hundreds of vivid color photos detailing every essential aspect of foraging. This guide is not meant to sit on your coffee table. It is meant to start a revolution!
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Thomas J. Elpel had the rare opportunity as a child to spend hundreds of hours with his grandmother. Together they explored the hills and meadows near Virginia City, Montana, collecting herbs, looking for arrowheads, and watching wildlife. Tom has shared this passion for the natural world by writing books, teaching wilderness survival skills, and founding Green University, LLC.
Kris Reed came to Green University, LLC as a student in 2006, where he learned botany and gained a passion for foraging. He is now an instructor at G.U. and Outdoor Wilderness Living School (OWLS). He doesn t hear the earth asking for more technology to achieve sustainability, but for friends and partners who like getting dirty diggin roots and plantin seeds. The path towards communion is a happy belly.
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