When the pantry and fridge are bare, most of us head to nearest supermarket to restock. More adventurous souls, however, head outdoors and pluck — rather than purchase — their dinner.
Who says there’s no such thing as a free lunch?
Grocery bills can run pretty high for Jewish families all the more so if you’re purchasing fresh organic produce. But what if you could simply take a walk through your neighborhood … and come home with fresh organic ingredients for supper?
Living off the land — gathering edible plants fruit and berries nuts mushrooms and even seaweed from the wild — was once a regular part of life for people in rural areas. They’d pick wild blueberries and raspberries in the summertime gather mushrooms in the forests and pick herbs like feverfew and chamomile for their medicinal properties. But as we’ve increasingly moved to suburbs and cities most of us have forgotten that food doesn’t grow on grocery shelves.
More recently however foraging has become newly chic. Noma a tiny 12-table restaurant inCopenhagen has made a name for itself using foraged food leading to its #1 ranking — in 2010 2011 and 2012 — in the prestigious San Pellegrino 50 Best Restaurants Awards.
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