M Ljin

Previously, this biography called me a "gardener" which may have been a mistake. I am rather a forager who has a small garden with sage, sea kale, mountain mint, chives & garlic chives, garlic, amaranth, lamb's quarters, wild carrot, and some other weeds and perennials; and a small, new orchard of peaches, mulberries, cherry, apple, quince, grapes, bur/gambel & red oaks, and a plum. Really though, there is so much wild, I think that it is nearly or wholly sufficient for human consumption, depending on the population density. I also found that many of those foods, picked at the right time and prepared according to their nature, are healthier and tastier than anything else.
I grew up eating wild mushrooms, ramps, fiddleheads & a little garden produce (especially beans, kale and squash, which were always the most reliable) but upon finding Sam Thayer's books, the scope of my understanding of wild foods broadened immeasurably. I also began taking & harvesting wild plants for food, medicine, fiber & woodworking materials. I try my best to leave the soil, biodiversity, and water cycle, wherever I go, better than when I found it.