Flavorful and bright, ridiculously abundant, dependable and easy to use – but my first culinary encounter with this plant was as a stringy, disgusting mess. It all comes down to how you harvest and prepare this tasty weed!

As a forager, these winter days are for rest – or at least, that's what my body tells me. But I don't think I'm alone in finding rest challenging. True rest requires sitting with what's present, and what's present is that I don't find it so easy to be a person in these (literally and figuratively) heavy, dark days.

So you find a mushroom the size of your head growing in a field. It has a brown leathery center and a long stem. What is it? And can you eat it???

The name The Wild Path is a spell, a story, an incantation, an invitation. I've returned to these three words throughout my life - whenever I've felt like an alien in the world, whenever I've needed a reminder of what matters, whenever I've needed courage. The image of the wild path is the deepest intention at the heart of my life & work. If you, too, are trying to forge your own way through the unknown of life, seeking meaning below the surface - perhaps this spell is for y

Wild food is our past - and it's our present and our future too. It's easier than you think to get started. Pestos, salads, spices, sodas; teas, tinctures, salves - our garden weeds, urban parks, and nearby forests are filled to bursting with food and medicine. Learning to gather and use this abundance isn't just delicious and satisfying, it also helps us build roots in the living land. But if you've never foraged before, it can be overwhelming to know where to start. But it'