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FROM THE WILD

@fromthewildca

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A journey in wild food. Two-time James Beard Award nominated webseries. Foraging Walks & Day Camps 🇨🇦 Watch the show via 👇🏻 our website & YouTube

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A little foraging victory today! 🌿

While walking the dogs around a private dog park. I put the foraging skills Kevin, @fromthewildca taught me a few weeks ago to work and finally found Galium triflorum! I’ve been looking for this little guy for a while. 🥹

It contains coumarin, which gives it that amazing vanilla-like scent when dried. I’m hoping I can collect a few seeds and grow it in my backyard someday.

And the fact that I found it just casually growing at a private dog park makes it even more exciting!

Today, i got a couple handful of these, just enough to make some delicious ice-cream.

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If you’re looking for a unique Edmonton experience this summer, this is one to add to your list.

🍄 🌱 Guided by Kevin from @fromthewildca

#yegwx #foraging #yeg #keepitwild #edmonton

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TRIP REPORT: Harvesting From the Wild

Guides: Kevin, Jono, & Skyler

There are grocery stores. And then there's dinner that starts with a paddle.

This week's Harvesting from the Wild crew came into camp with rockfish, cabezon, and fresh coho salmon, gathered edible coastal plants from the shoreline, traded recipes over steaming bowls of pho, and even shared the coastline with wolves doing their own evening rounds looking for a very similar meal (albeit, with a less savoury broth)

It's a different kind of program. One minute you're learning to identify sea vegetables and edible plants, the next you're filleting fish on a beach or peeking under rocks in the intertidal zone in search of gooseneck barnacles. By the end of the weekend, the coast starts looking less like scenery and more like a pantry.

If that sounds like your kind of weekend, we've still got a few spaces left on our Ucluelet Basecamp Harvesting from the Wild program this September, right at the peak of our local salmon runs and mushroom season!

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There are episodes that teach. And there are episodes that remind you what it felt like to be learning.

This is one of those.

Kevin and I spent a few autumn days wandering Alberta’s grasslands in search of cranes, geese, and sharp-tailed grouse. Listening back years later, I’m struck by how many of the ideas that shape Food Afield today were already there.

We talk about being beginners.

About missing shots.

About lowering expectations.

And about discovering that one bird can be enough if you come home having learned something.

If you’ve joined Food Afield recently, this is an early chapter in the story…

New Podcast Episode — Learning the Grasslands is available now. Link in bio.

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Words can not adequately describe the incredible experience of last week’s Ocean Field School. From meeting new friends to learning plants in the old growth forest and intertidal, to sea kayaking, practising mixology and cooking incredible food together, every moment brought adventure and joy. There were hard things (I learned how to get back INTO a sea kayak from a dunk in the ocean), easy things (fantastic happy hours with wild-crafted drinks), delicious food always (fresh red rock crab and other flavours that can not be bought), sideways rain and sunshine, and so many moments of sheer delight. This has been on my list of musts for a long time, and I am so grateful we had the opportunity to join From the Wild’s first ever Ocean Field School.

Thank you to Jim, Kevin, and my new friends Nicole, Jennie and Roger for making this unique experience possible. My life is forever richer because of you.

#oceanfieldschool #ofs #foragethecoast #wildfood @journeymanjim @fromthewildca @kevinkossowan @nicole_dancey @small_wanders @rogeroger

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The best adventure. 🥹

#oceanfieldschool #foragethecoast #wildfood @journeymanjim @fromthewildca @kevinkossowan @nicole_dancey @small_wanders @rogeroger

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Kevin and I had the honour of judging a cocktail competition this week hosted by @moonlightcocktailclub to finish of the Taste of Place Summit here in Edmonton.

The goal was to forage a cocktail to highlight the taste of place with wild ingredients. Wow did each of the competitors do such a great job. Many great stories and so much intentionality with the crafting of the cocktails.

So grateful to have been a part of this!

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Most people never notice them.

These are coonstripe shrimp, a small coastal shrimp often found around docks, pilings, and rocky shorelines throughout the Pacific Northwest.

We weren’t looking for shrimp when this trap came up, but sometimes that’s how the best discoveries happen.

They’re easy to overlook, but on the table they punch well above their size.

Have you ever seen coonstripe shrimp where you live? Maybe you should look a little harder.

#FoodAfield #WildFood #PacificNorthwest #GulfIslands #seafood

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Episode release day.
This one was such an honour to be a part of. Lots of firsts all around. We basically drove multiple hours north of Edmonton until we hit the boreal forest and then put in camp. We had set up camp enough times that we knew what we would need and how to set it up. Well, which proved we can pretty much do it wherever we want. That’s a fun thing to think about.

Kevin was hunting his first bull moose solo and I was hunting my first buck. Both were a success.

We almost set the forest on fire by accident (oops). As a result we learned a very good lesson and made an awesome discovery for the bar and the kitchen.

We walk around on peat moss all day when we’re out in the bush, but we’ve never thought to link it to the peaty scotch until the almost scary smouldering accident which naturally peaked our curiosity.

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Gave Brock some maintenance love this week. It’s from a town born in 1926, so there’s a centennial coming up.

I have some bad news: stoves were better back then, by a long margin. I know others who know Brock would agree. 5’ of steel flat top, offering a gradient of heat from left (hottest) to right (coolest). Warming cabinet up top. Rings that allow access to direct flame. Copper hot water tank. Dry heat oven. Also warms your bones.

A fine historical detail: the hole on the bottom frame? Shotgun blast. The original owner was cleaning a shotgun, says the local lore. And trust me, it’s the SMALLEST town, so news like that is known by EVERYBODY.

Brock has slowly become one of the shining stars of @fromthewildca - well deserved.

#cookstove #oldschool

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Most people bury oysters in sauce.

Oysters don’t need it.

If the oyster is good, all you’re doing is sharpening what’s already there.

This is mignonette.
Finely chopped shallot.
Red wine vinegar.
Coarse black pepper.

That’s it.

It cuts the salt, lifts the sweetness, and gives the oyster a bit of structure without taking it over.

If you’ve never had oysters this way, try it before you reach for cocktail sauce.

Better yet—try one plain first. Then add a touch of mignonette.
You’ll start to understand what you’re actually tasting.

Wild food doesn’t need much.
Just the right little touch.

#oysters #wildfood #foraging #coastalliving #foodafield

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Thanks FTW!

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