Neighbourhood Foraging: Wild Food for the Gourmet

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Wild food doesn’t have to mean subsistence food.

Robin Henderson, author of The Neighborhood Forager: A Guide for the Wild Food Gourmet, joins Steve and his daughter Emma to talk about what he calls gastronomic foraging: gathering wild plants for the interesting flavours and foods they bring to the table.

Robin grew up hearing family stories about earlier generations who foraged. Later, as urban growth engulfed the area where he lived, he began noticing the abundance of edible plants still growing around him.

In this conversation, we explore neighbourhood foraging, gathering food through the seasons—even in winter—and turning familiar wild plants into memorable food and drink.

Robin shares ideas for:

• Elderflower champagne 
• Sumac lemonade 
• Sorrel paste and sorrel soup 
• Spruce beer 
• Dandelion salad and dandelion-root coffee 
• Lambs quarters 
• Winter foraging 

This interview was originally recorded in 2020 and is co-hosted by Steve’s daughter, Emma Biggs.

Book mentioned:  The Neighborhood Forager: A Guide for the Wild Food Gourmet by Robert K. Henderson