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Hetty

@inwildservice

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WILDBIOME 2026 COMPLETE 🤩 Holy moly. SUCH a different experience to last year’s @wildbiome! Last year, we ate only wild food for three months, entirely independently — foraging, hunting, butchering, processing, fermenting and cooking everything ourselves. It was an enormous amount of work, but it formed an incredibly direct and intimate connection to what (who) we ate. This year, a wonderfully bold and radical group of us came together to LIVE in community at @monicawilde and @rooney.matthew ‘s home in Scotland — learning how to eat and live wild together: sharing food, cooking, lighting fires, setting up camp and dividing up the work. Creating our own little feral tribe 🩵 It was beautiful. Being surrounded by supremely knowledgeable mycologists, foragers and herbalists was an absolute honour 🙏 Interestingly, pooling our wild foods gave us incredible abundance, but I felt slightly less connected to the land, sea and creatures we ate. But perhaps that’s simply part of community: the work is shared, and the food passes through many hands… So while last year brought me closer to the land, this year brought me closer to people — and wild food knowledge. And maybe now it’s time to integrate everything I’ve learnt, and experiment with all the wild foods I was introduced to by such special, passionate, wild-hearted humans 🩵 I LOVE what we are doing and can’t wait for Wildbiome 2028 — and all the feasts in between! 💥🙏🌱 Thoughts: 🌱 Sweet Woodruff smells INCREDIBLE
⛺ I LOVE sleeping in my tent 🪿 Their bodies become our bodies
😵 OH MY GOD these foragers can cook
🫐 Food is medicine
🌰 The seasons provide what we need
🥓 FAT IS DELICIOUS
🤝 We are remembering how to gather — both wild food and with one another Staples: acorns, venison, goose, alexanders, dandelion, rosehip, boletes, chanterelles, seaweeds, cobnuts, feral & crab apples. My favourite snippet of all the thoughts shared — Hetty’s check-in-turned-poem: @inwildservice I love being… part acorn. Part goose. Part bolete. Part hawthorn. Part wind. Part rain. Part soil. I love being… part acorn. @wildbiomeproject
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Reaching toward our last week of intentional tribal living month on wild food @wildbiomeproject. The Scottish weather has so far been kind , nosing us into fungi season and all it's delights 😊 . We're weaving a daily rhythm around daily necessities and each others needs . Every day is a school day. I 🌿 💚
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A summer well spent with some of my favourites. It was a very special and a very full summer of 26. Some snaps without context. Blessings for the autumn dear ones. Jo
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The Foragers' Collective! 🎪🍄‍🟫🍃 This summer we ventured out into the big wild world to share our knowledge of wild food and foraging processes with hundreds of festival goers! Take a peek at our interactive stall with a... - Wild market offering cordials, teas, dried fruits and fungi books - Sensory display table with wild spices, seaweeds, Alexanders root starches, all sorts of nuts and fruits - Native strain mushroom tincture library with @ffunga.native - Guess the plant ID game - Interactive seed processing station for all to have a go! - Multiple foraging walks throughout the weekend @womadfestival including UV night walks, climate resilient foraging, wild plant songs, foraging for the apocalypse, gentle foraging and many more! 🎪 We have come together as an autonomous collective of foragers. We are members of @association_of_foragers which is a brilliant organisation supporting those who teach about wild food. We have also taken part in the @wildbiomeproject which saw us living off a fully wild diet for up to 3 months. Some of us have been working together for many years with @nomadicdinners , and many of us support each other in social and environmental justice activism. And so, a beautiful community has formed through a shared love of the wild and the urge to share our knowledge with others. 🎪 Big love to... @inwildservice @foragefrolics @foresttherapies @Tendingthewildinside @londonwildfruits @kit.kat.fat 🎪 Thanks to all who participated in our walks and who were curious and asked us questions about wild food, sustainable food systems, climate impact, soil health, and the place of foraging in today's world. #wildfood #ethnobotany #festivalworkshops #foragingwalks
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Part of my daily routine is providing the basic necessities for my family amidst this hardship. Between handwashing, cleaning, childcare, and teaching them , I'm both mother and teacher. All of this is incredibly exhausting, especially with my pregnancy and studies forme . All I wish for is a decent life and some of comforts . I desperately need your support to raise the monthly rent for my family and to provide for the basic needs of my children and myself as a pregnant mother.
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DAY 11: Wildbiome beach trip ☀️ Fresh limpets smoked on Sea Buckthorn for the starter, then mackerel @fergustheforager @tendingthewildinside @inwildservice @forestherapies smoked the night before, plus feral apples, pickled sea samphire and oarweed stems for the main! And we made a wild cake for pudding but left it at home ☹️ probs for the best Wonderful wonderful wonderful day. Slowing down and finding our community rhythm 🩵🤗 @wildbiomeproject @tendingthewildinside @fergustheforager @monicawilde @inwildservice @forestherapies @eduliswildfood #wildbiome2026 #wildbiome
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supper club one, circa 2023 ☾⋆｡𖦹 °✩𓇼 @inwildservice ☾⋆｡ aubergines 🍆 walnut soda bread foraging garden gate 🌿 harry + sim x chicory + strawberry + miso prentis 🥬 pickles 🌊 meringue hetty 🍽️ menu x notess
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Chanterelles every which way 💛🙏🤩 We’re up in Scotland and there is an ABUNDANCE of food! So different to the weather/wild food down south but also it’s a sign of good things to come! 😋🍄‍🟫 It’s also quite unbelievable how quickly we feel the benefits of eating wild food, in terms of digestive health (no sugar highs/crashes or bloating from me!), mood, sleep, dreams(!), skin, etc. We have a check-in every morning and everyone noted how CALM they felt. I’m aware my summer has been busy busy 🐝 but wow oh wow this is like a nervous system rest. Foraging, harvesting, living together, eating together, cooking, singing, sharing, building the shelter, setting up camp, preparing the geese (gifts), everythingggggg this is what my soul and body needs ❤️ Thank you @wildbiomeproject Images: 🍄‍🟫 Chanterelles for breakfast this morning by @inwildservice 🍏 @tendingthewildinside ‘s apple and rose hip fruit leather 🍄‍🟫 @forestherapies ‘s smoked bay bolete soup with fermented garlic and Hetty’s acorn tofu 😵🤩 🪿 Mo and @rooney.matthew ‘s INCREDIBLE wild food larder 🌱 🍄 A HIGHLY educational and very successful foraging trip with Matt and @fergustheforager collecting Scarletinas, Chanterelles, Saffron Milkcaps, Millers, Amethyst Deceivers, Ceps, a single Fly Agaric which we admired but left, and some Charcoal Burners. 🦁 More Saffron Milkcaps and a surprise wow-roar-grr from me 😅 🧺 Basket Abundance! 😎 Accidental selfie but VERY happy 🍄‍🟫 The side the camera was meant to take: the cep! 🧺 More basket abundance 💛 Pickled chanterelles 🍄 Mushroom soup with mushroom garnish (ofc) 🍄‍🟫🍄 🌱 Wild ferments! 🌸 Our collective wild spice rack 🤩 🍄 A suitcase full of mushrooms (expert organisation skills by Fergus) ⚡️ Acorn porridge with wild apples, damson puree, blackberries, and nettle seeds 🖤 Pickled blackberries 😋 More chanterelles for breakfast #wildbiome #wildbiome2026 #wild #food
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Another year in paradise with a ton of absolute legends & of course @atakakofficial Pure magic @smugglersfestival
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august assuage county 𐙚⋆°｡⋆ great in x-men antonioni levels of composition rooftop crab 𖤓 berries, beaches and beasts 🌾 tomatoes in france eyes were a blue million miles dear friends ⏾⋆.˚⊹ ࣪ ˖ bottega caruso cake is the best treasure eclipsing a surfeit of berries colander sun not the finest photo of beloved beckett marcella hazan 🍝 crow bakehouse fig soda bread, pesto and seaweed butter tomatoes from chantel’s allotment
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Today I'm out picking elderberries at the foot of the South Downs. It's my last chance before heading to Scotland, where for the whole month of September I'll be eating wild food, and only wild food, as part of wildbiome 3, eating and sharing communally with the other participants. The community aspect is hugely important to me. Community here in its fullest sense: a community of people, a community of plants, and a community of unique, reciprocal relationships between all of us. In this video I tell a short story about some of the people who have inspired me recently. My mother was very much in my thoughts too. It's a story about resilience. Resilience in people and in plants, particularly the tenacious bramble, which has been part and parcel of the journey of the human species since time immemorial. An iconic wild food, resilient and strong, abundant and generous of fruit, and a plant that can perhaps draw out resilience in those who approach it and partake of such a magnificent being. I also show how I prepare elderberries for juicing and longer-term storage. And today I'm gathering some of that abundance for the journey north: elderberries, blackberries, hawthorn and bullace plums, to make fruit leather, juice and other wild food snacks for the long drive to Scotland with my friends Hetty and Rebecca.
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The Earth is such a wild and breathtakingly beautiful place to call home. In this time of heartbreak and horror, look to this inexplicably intricate web of life, woven with sunbleached threads of hope and wonder. Watch nature perform the impossible, to us, the audience. Watch as the impossible becomes the inevitable. Be reminded that what we are watching is also ourselves. We are nature. In this time of heartbreak and horror, let's call on each other. Let's change the trajectory and demand the impossible. This is our home. Our lives, our siblings, and those yet to come. Hope is not passive, hope is in action. Grateful for friends who understand this implicitly. Grateful for my fellow wild ones x #communitybuilding #wildhearts #resilience #eclipse
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