Ready for nettles and dandelions on your plate? Langdon Cook talks foraging, the next (cheap!) step in local food
By Sarah Karnasiewicz
Read more: Food and Travel
News
from Salon
Oct. 6, 2009
| It's been three decades since Alice Waters made microgreens a culinary cliché, and by now most diners take the lingo of local food for granted: chefs who raise their own heritage chickens, restaurants with hand-lettered blackboards that outline the lineage of every lamb chop, and salads that sport farmers' Christian names. But what if the next menu you picked up offered nettle pesto picked from the ditch next to Route 6? Or garlic-sautéed dandelion greens gathered from the overgrown lot behind the grocery store? As the meanings of "organic" and "local" grow ever more slippery -- and in lean times, when fewer folks than ever can afford to pay a premium for dinner -- are wild edibles poised to emerge as the next gastronomic zeitgeist?
(full text: http://www.salon.com/mwt/food/2009/10/06/fat_of_the_land/)
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