Wild Foods

Wild foods and food foraging are gaining popularity on restaurant menus and lifestyle pages. This series features perspectives on wild foods, from native food sovereignty and sustainable foraging, to how to eat your weeds.

Episode 1 – Muckleshoot tribe traditional food and medicine program manager, Valerie Segrest shares cultural perspective on our relationship with our food and place.
Episode 2 – Wilderness guide, forager, and Western Washington University’s Fairhaven College adjunct professor of wild foods, Jennifer Hahn shares the importance of sustainable foraging.
Episode 3 – Jennifer Hahn is the author of the wild foods guide and cookbook, Pacific Feast. She shares some recipes of weeds you can eat.
Episode 4 – Jennifer Hahn shares her enthusiasm for wild foods alongside good education on how to forage for food sustainably.
Episode 5 – Jennifer Hahn talks about the importance of wild berries to our local biodiversity.

Photo: Leslie Seaton

Music:  Gepel  – Moducue Ta Vieja Y Ya

Producers:  Yuko Kodama and Ruth Bly

Wild Foods In Our Region

Music + Ideas, October 10th

Chanterelles, morels, fiddleheads, huckleberries, nettle, nori… These are all ingredients we see more of on locavore restaurant menus these days.   They’re all wild foods, foods that aren’t grown in rows but are only found in our wild northwest setting.  More people are getting out to forage for these ingredients recently.  Whether the reason is for the novelty, to experiment with new ingredients or  to get outside, it brings about a conversation about how we relate to our food and the environment it comes from.

Our guests are

• Valerie Segrest, an enrolled member of the Muckleshoot Indian Tribe and Community Nutritionist and Native Foods Educator for the Northwest Indian College’s Cooperative Extension Department
• Jenny Hahn, expeditionist, educator and author of Pacific Feast and Spirited Waters: Soloing South Through the Inside Passage

Listen and download the interview here: KBCS_M+I_20131010_Wild Foods