Justin and Collin chat with Erica Davis, aka The Wild Food Girl about all things wild edibles. They chat about wild fruit candies, pine sap gum, dandelion root coffee, dandelion jam, pinon nut milk, seasonal foraging, Christmas ketchup, recommended references, chewing gum history, and so much more!
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Learn to Cook Wilder with the Harvesting Nature Supper Club’s cooking classes
Special Guest:
Erica Davis: has a wealth of knowledge about harvesting food from the wild. She has spent more than a decade studying plants in and foraging the Rocky Mountain region. She founded the blog Wild Food Girl in 2010 and from 2013 to 2015 published a digital magazine called Wild Edible Notebook. She has a background in education and teaches courses on edible, medicinal and toolcraft plant identification.
Follow Erica on Instagram @wild.food.girl
Follow Wild Food Girl on Facebook
The Wild Food Girl Website
Show Notes:
Calendar of Supper Club classes
Harvesting Nature Magazine
Spice Blends
Taste testing wild edibles
Oregon Grape
What's in Erica's refrigerator now
Rocky Mountain Bee plant pickles
Dandelion jam and prickly pear jam
berries found in the Rockies vs berries found in other areas
Christmas Ketchup
The different biomes for wild edibles in the Rockies
Different plants at different times of the year
Spring: roots and greens
Summer: shoots vegetables, stalks, wild mint
Period of rapid growth is key
Follow the growth as the elevation changes
Pinon nut milk
Winter foraging
pfaf.org
Ethnobotany: http://naeb.brit.org/
Erica's recipes
Wild jelly candies
Wild chewing gum
Article about DNA from Birch Pitch
Why did we start chewing gum
Dandelion coffee
Sam Thayer books
Cattail Bob Seebeck
Tom Elpel: Foraging the Mountain West
Brianna Wild Mountain States Foraging
Erica's class schedule
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