For most people, a hike through the woods is just a hike. But for some Vermonters it can be like a trip to the grocery store. Wild
edible foragers pull everything from the obvious mushrooms and berries, to
obscure greens, roots, and barks. We
talk with two foraging experts, Les Hook and Nova Kim, who supply restaurants
around the state with their findings, and lead educational workshops. (Listen)
Then, a group of conservation biologists from the island of Hispaniola
spent the last three weeks in Vermont exploring U.S. bird conservation
programs and learning skills to take back to their countries. We talked
with them, and with their host, Vermont Center for Ecostudies Director
Chris Rimmer, about some of the challenges they face in their home
countries. (Listen)
And we visit a Brownsville
woman whose sport of choice is horse carriage driving. This summer, she’ll be one of only five
Americans traveling to Poland
to compete in the Combined Driving Single Horse World Championships. (Listen)
Emails from Listeners–
Phillip in Barnard-
Great to hear you both on Vermont edition! At Twin Farms in Barnard, we are
part of Les and Nova’s CSA for wildcrafted foods and I cannot say enough
about the beauty and diversity of the plants they bring us! Its always a
thrill to see them walk through the kitchen with a box of mushrooms or fresh
watercress, mint, and Japanese Knotweed! On behalf of Chef Ted Ask, myself and all the staff and guests, our best regards! Can’t wait until your next visit!
Email from Stan-
taste. Add tomato, cucumber, parsley,green peppers and purslaine
leaves. You can toast up some pita bread, break it up and add at the
end. Drizzle some olive oil. Dried sumac is optional. This is a
classic Lebanese peasant salad called "fattoush".
Meredith in Middletown Springs-