Seattle Forager Inspires Others To Learn About Wild, Forgotten Foods

易菇

He's kind enough to let me tag along on a mushroom hunt in the Cascades. In the back of his Subaru (the official car of the Seattle outdoors) he already has a basket full of morels, porcinis and coral mushrooms — the fruits of about ten miles of hiking, he says. He doesn't want me to be too specific about our location because other mushroom hunters might yell at him. But he's not so protective of his foraging secrets. In fact, he enjoys teaching people how to spot food.

  
He lists the foods at hand just in this section of the forest: Fiddlehead ferns. Stinging nettles. Miner's lettuce.

"[Miner's lettuce] tastes a little bit like say those expensive French baby lettuces that you might buy for a lot of money in the market. You can harvest it for free right within the Seattle city limits," he says.

But Cook isn't some dumpster-diving "freegan." His interest in wild foods began as something to do on hiking trips, but it's now evolved, as has his taste for the finer things. "Have you ever had an elder flower cordial?" he asks, and rolls his eyes heavenward. "Ah! it's wonderful! With champagne or an adult beverage."

Cook is the part of a nucleus of dedicated foragers in Seattle. One of his friends is award-winning chef Matthew Dillon, who's made foraged foods a mainstay of restaurants like Sitka and Spruce. Another friend is Jeremy Faber, a legendary forager who has built the company, Foraged and Found Edibles, that supplies restaurants with foods that can't be cultivated.

Of the three, Cook is the prosyletizer. His book, Fat of the Land, and the blog of the same name, are dedicated to the possibilities of overlooked foods.

Take devil's club. It grows in marshy areas, and is the bane of backpackers in the Northwest, although Alaska's Tlingit tribe consider the plant medicinal.

"It's a nasty, prehistoric-looking plant that has these big parasol-shaped leaves, and the leaves have spines on them," he says. "But, we can have our revenge by eating the buds in the springtime." He describes the buds' flavor as akin to "inhaling the forest."

In another era, a plate of weeds may suggest poverty, but Cook and others like him have elevated foraging to a fine dining experience.

Cook modestly describes himself as a "pretty decent home cook," but he's a lot more inventive than the average stay-at-home dad. That's clear enough in the way he prepared those devil's club buds.

"I infused cream and made a chocolate sauce with them. And it was delicious. And then I did the same thing with a Bordelaise sauce, which I poured over meat."

It's this kind of thing that's made Cook's blog influential. Another prize-winning chef, Blaine Wetzel, says it's his favorite website, and he checks it to see if Cook is foraging for foods he hasn't yet noticed.

But there are limits to what Cook will eat.

"The forager's golden rule is that you never, ever eat a food you can't identify with 100 percent certainty," he says. The dangers go beyond mushrooms. The northwest has plenty of poisonous greens, such as poison hemlock — the stuff that killed Socrates.

"It looks like wild parsley. Or a wild carrot. That's a family where you really have to know your stuff," Cook says.

Cook eats things only after he finds a record of other people eating them — especially local tribes, for whom none of this isparticularly new. Ethnographies of native life are his primary source of information for potential "new" foods.

He says the thrill of eating new things is not what he's after. What motivates him, he says, is the outdoors itself. He wants more people to forage, because it gives them a direct stake in the natural world.

"Any experienced mushroom hunter in this area, say, someone who has a really nice patch of chanterelles, has had the really unfun experience of visiting that patch and finding that the whole thing's been logged," he says. The more people find their favorite foods in nature, he believes, the more they'll care about what happens to it.

Thanks to Cook and others, interest in foraging as a way to reconnect with the land is growing beyond a few specialists and chefs —so much so that Seattle is developing the first urban food forest open to foragers.

云舟

他是那种足以让我在蘑菇狩猎的瀑布沿标记。在他的斯巴鲁（西雅图户外公务车）后面，他已经有一篮子羊肚菌，porcinis和珊瑚菇 - 约10公里的远足，水果，他说。他不希望我太具体的了解我们的位置，因为其他的蘑菇猎人可能会骂他。但他不是他的觅食秘密的保护。事实上，他喜欢教人如何发现食物。  他列举了在手，只是在本节森林食品：蕨菜蕨类植物。荨麻。矿工的生菜。“矿工的生菜]味道有点这样说，那些昂贵的法国婴儿生菜，你可能会买很多的钱在市场可以收获西雅图市区范围内的自由权利，”他说。但库克是不是一些垃圾箱跳水“freegan。”他在野生食物的兴趣开始做徒步旅行，但它现在的发展，因为有他对美好事物的品味。 “你有过的老花亲切吗？”他要求，推出他的眼睛朝天。 “啊！这是美妙的香槟或成人的饮料！”库克是一个在西雅图的专用蜂的核部分。他的一个朋友是屡获殊荣的厨师马修·狄龙，谁的觅食食品锡特卡和云杉餐厅的中流砥柱。另一位朋友是杰里米·费伯，一个传奇的觅食已建立的公司，觅食和发现的零嘴，不能耕种的食物提供的餐馆。三个，库克是的prosyletizer。他的书，发的土地，和同名的博客，致力于忽视食品的可能性。以魔鬼的俱乐部。它生长在沼泽地区，是西北背包客的祸根，虽然阿拉斯加的特林吉特部落认为，植物药材。“这是一个讨厌的，史前的前瞻性，这些大阳伞形叶片的植物，叶子对他们的刺，”他说。 “但是，我们可以在春天的嫩芽吃我们的报复。”他介绍了芽的味道，类似于“吸入森林。”在另一个时代，一盘的杂草可能暗示贫穷，但库克和觅食罚款用餐体验，像他这样的人已升高。库克谦虚地介绍自己作为一个“相当不错的在家做饭，”但他是大大超过平均留在家里爸爸的发明。这是足够清晰的方式，他准备那些魔鬼的俱乐部芽。“我注入了奶油和巧克力酱，与他们。很美味。，然后我做同样的事情与Bordelaise酱，我浇了肉。”这是这种事情，这是库克的博客影响力。另一位获奖厨师，布莱恩韦特泽尔说，这是他最喜爱的网站，他检查，看看是否库克为他尚未发现食品觅食。但也有限制库克会吃什么。“觅食的金科玉律是，你永远不会吃的食物，你不能确定有100％的把握，”他说。蘑菇超越的危险。西北地区拥有大量的有毒的蔬菜，如毒铁杉， - 杀死苏格拉底的东西。“库克说，”这看起来像野生香菜，或者是野生胡萝卜，这是一个家庭，你真的要知道你的东西。库克吃东西后，他发现了其他人吃的记录 - 尤其是当地的部落，对他们来说，这一切都不isparticularly新。本土生活的民族志是他的潜在的“新”食品信息的主要来源。他说，吃新事物的刺激，是不是他是什么后。他的动机是什么，他说，是户外运动本身。他希望更多的人来的饲料，因为它给他们带来了直接的利害关系的自然世界。“在这方面的任何经验丰富的蘑菇猎人，说，人谁拥有非常好的补丁的鸡油菌，已经有访问该修补程序和调查，整个事情是被记录真正unfun的经验，”他说。越来越多的人在自然中找到自己喜爱的食品，但他相信，他们会更关心发生了什么。感谢做饭，在觅食的一种方式，重新与土地的兴趣越来越大以至于超出了一些专家和厨师，西雅图正在开发的第一个城市粮食森林来觅食。

不大不小菇

这个翻译有点费力哦
我洋码子是弱项，都觉得好像是机器翻译的，是不？