Foraged foods from the wilderness are this year’s hottest trend in natural, ethical eating. They’re lauded as more organic than organic: after all, they grow in the wild, where there aren’t just ‘approved’ pesticides and fertilizers, but none whatsoever. Growing of their own volition, these native species don’t need a farmer to tame them—and perhaps warp their purity, sapping them of taste and nutrient value.
Wild food is also, paradoxically, celebrated as the most local of foods, though the wild was once upon a time the most remote and alien of places. Continue reading