Tuesday, August 2, 2011

Foraging For Food

It may be the 21st century, but some local Homo Sapiens are still foraging for food on occasion.

The resourceful human beings in the Cache Valley chapter of Slow Food International hunt for nuts and berries in a much different environment than that of their ancient ancestors, however - they search for edible plants among the ornamental gardens and walkways of Utah State University.

Six individuals, including botanists, a local organic farmer, a member of the Logan Foodies group and curious individuals looking to find out what edible plants they can plant in their backyards, joined Dawn Holzer, chair of the Slow Food of Cache Valley group, Friday morning on a tour of the edible plants on campus, snacking all along the way.

"A lot of the stuff that we're eating are considered superfoods," Holzer said as she stopped to pick some black currants near the engineering building. "Super-high antioxidants, but you never see them in market because they're kind of delicate and they're not commercially produced. So that's one of the beauties of foraging, is to get a lot of variety into your diet. You consume a lot of things, a lot of nutrients that you're not going to get if you just eat from the store."

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