Collecting our own wild foods can be empowering and enriching to both our lives and our diets. Learn the benefits of foraging, how to do it responsibly, and about a few great edibles you can seek out to get you started.

Foraging: How to Discover the World of Wild Foods | alive

Jackie Skrypnek is a holistic nutritionist. She lives in Cochrane, Alberta, where she practises permaculture and operates an urban tiny house bed and breakfast.

outdoors

Life is about balance. We provide you with strategies for a lifelong commitment to strength and well-being in all areas of your life. 

Lifestyle

We visited Vancouver's Forage restaurant to find out what inspires Executive Chef Chris Whittaker to create such wild, delicious recipes.

Denny Dias is a former designer at alive.

Foraging

Food is medicine. It all starts here. We create recipes with functional, whole organic ingredients that nourish your body and feed your soul. 

Food

These everyday recipes simplify foraged feasting, with ingredient substitutions for a brand new set of flavours you’ll be wild about.

4 Wild Recipes Made With Foraged Food

Allison Day, RHN, is a nutritionist, blogger, and cookbook author. Check out her cookbooks, <a href="http://amzn.to/2kjWPpb" target="_blank" rel="noopener">Whole Bowls</a> and <a href="http://amzn.to/2kjW5k1" target="_blank" rel="noopener">Purely Pumpkin</a> (Skyhorse Publishing, 2016).

Dandelion greens are a delightfully bitter green known for their role in promoting good digestion, as well as being rich in vitamin A.

Serves 4.

Recipe

Salicornia, otherwise known as sea asparagus, is often found pickled or brined, and adds acidic brightness to this simple pasta meal.

Dinners

Foraging can transform the way you see the world around you—plus, it’s a free source of vitamin-rich foods, and it can improve your mental health.

Foraging: Why You Should Explore Wild Flavours | alive

Nikki Bayley is a Vancouver-based award-winning food, drink, and travel writer who regularly contributes to newspapers and magazines around the world, including the Globe and Mail and National Geographic Traveller.

Foraging

Feral Finds

Behind the Scenes: Forage with Executive Chef Chris Whittaker

Foraged Feasting

Dandelion Greens with Apples, Bacon, and Grainy Mustard

Ramp and Salicornia Linguini with Sundried Tomatoes

Wild Things