A Forager’s Gem: Washington’s Abundant Sea Beans
A harvest of sea greens awaits at the beach
On a lazy summer day at the beach, we dug clams and cooked them on a camp stove as the sun tracked across a cloudless sky. Sitting in the sand, staring across the bay, we almost missed a seasonal goody within arm’s reach, right behind us: a carpet of edible greens running the length of…
Rose Hips: A Cure For What Ails You
The master forager fights the common cold with help from nature's Emergen-C.
My first priority as a forager is to enjoy the fresh air. Second is a good meal. Third—and not a distant third, mind you—is the inherent health benefits of wild foods. Nature will take care of us if we let her. A walk along Lake Union in November can satisfy all three. True, my preference…
Eat from the Sea
Professional forager Langdon Cook shows us how to snag tuna, clams, squid and more from the ocean.
Dig It! We’ve got so many clams, you could say it’s an embarrassment of bivalves. Manila clams, in particular, are easy to dig and nearly foolproof in the pot. They live right below the surface on gravelly or muddy beaches around Puget Sound; use a three-pronged garden cultivator to scratch them out of their lairs….
Liquid Assets: A Water Guide to the Pacific Ocean
From the sand bucket list to beachy foraging feasts, here's how to take full advantage of our state'
Though they’re rarely hot and sunny, Washington’s coastal beaches really bring the drama: wild, ever-changing weather, vast stretches of windswept, solitary beaches and fantastic, eerie sea stacks. Sure, shivering in layered fleece isn’t the typical beach dream, but spend a day strolling the rugged, rocky shores, listening to the thunderous surf and watching tattered seagulls…
Cook’s Adventures: Fearless Foraging for Dungeness Crab
Ever grab a hand bare-handed? Here’s why Langdon Cook thinks it’s a good idea.
Tropical scenes in our corner of the continent are infrequent, but last summer, on one of those bluebird July days, I watched a guy in board shorts, tank top and sandals casually employ a foot pump to inflate a small rubber raft a stone’s throw from the Mukilteo ferry. Satisfied with its seaworthiness, he hopped…
Goods from the Woods: A Local Forest to Table Movement
We’ve seen the farm-to-table movement open up a whole new way of eating well while supporting local
On a damp spring day, Seattle floral designer Katherine Anderson climbs a tree in some woods south of Duvall. She clips and collects delicate fronds of licorice fern—which she’ll use as bouquet greenery at her Capitol Hill flower shop Marigold and Mint—then shinnies back down to the ground. Just 30 miles east of Seattle, Anderson’s…
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