foraging

Scientists have found that dolphins learn a neat trick to trap fish by watching their close associates do it. This means that dolphins aren't just motivated to learn from their mothers.

The government recruited Michelin-starred chefs to craft recipes from ingredients that can be foraged at sites across the Swedish countryside. Diners book a table, show up and hunt for their own food.

Concerned about keeping toxic art supplies around his kids, Jason Logan began making his own all-natural inks. He shares his process in a new book — and on a gathering expedition in Washington, D.C.

In sun, sea and sand, Kirk Lombard teaches people how to responsibly fish and forage for dinner along the Northern California coast.

Expert forager and nutritionist Debbie Naha shows us how to turn those bright yellow flowers into nutritious, and delicious, snacks.

The elusive morel is one of the most sought-after wild mushrooms. Expert foragers typically don't like to disclose their favorite picking grounds to others. We got one to share his tips.

When most of us are hungry for lunch, we pick up supplies at the grocery store or stop by the nearby cafe with the best lunch specials. Nick Spero? He heads into the wilderness.

Every year, lovers of these tart, juicy berries trek into the forests of the Northwest to pick them at great effort. No one's managed to grow them commercially just yet, but their fans keep trying.

Truffles are a culinary delicacy that sell for big bucks — and some dogs have long been bred specifically to sniff them out. But could any old dog be trained to pick up this lucrative new trick?

Ocean algae is plentiful and grows rapidly, and most of it is safe to eat. People have been harvesting seaweed for thousands of years, but now it's become so popular, you can even take a class.

For Pascal Baudar, LA is a treasure trove of edible plants and insects that he uses in unusual culinary creations. He helps some of the city's top chefs put wild foods on menus and has a new cookbook.

Death caps, which are abundant throughout California, can easily be confused for edible mushrooms. But just one of these unassuming, greenish caps contains enough poison to kill someone.