Fresh & Foraged was born out of a desire to spread the seeds of knowledge that Carolyn has gathered over the past few years as a forager and wild foods advocate. These seeds have sprouted in the form of videos and wild food recipes that are meant to inspire and educate folks about the relatively unappreciated flavors of the wild.
Although our ancestors had deep relationships with these same plants and mushrooms, much of that knowledge has been lost or forcefully taken away. The goal of Fresh & Foraged is to help heal some of that damage and to encourage a healthy and respectful connection with nature through education, inspiration and artistic expression.
Our recipes and videos intentionally focus on abundant and invasive plants that are not in danger of being overharvested. This allows folks to collect some tasty food and help out the environment too!
We hope to inspire folks to get curious about the natural world and maybe even whip up some foraged creations in the kitchen.
Carolyn has been foraging and preparing wild foods on an almost daily basis since 2017 when she spent a year apprenticing with botanist and forager Abby Artemisia in the mountains of North Carolina. From there, her voracious curiosity led her on a never-ending quest of wild foods discovery. Carolyn now educates folks on sustainable foraging in the Upper Valley region of Vermont and New Hampshire, traditional lands of the Abenaki.
Although some postulate that she emerged fully formed from the damp forest earth, Carolyn led a nature-filled childhood in the woods of New England. Her wild food prowess has thankfully evolved from the ‘moss smoothie’ days of her youth, when four-year-old Carolyn would present unsuspecting strangers with flimsy paper cups full of moss, touting their health benefits and vast array of flavors. Chocolate was always a favorite.
These days she focuses on developing recipes that feature abundant and invasive wild foods, highlighting their delightful and intriguing flavors. The ephemeral nature of most foraged wild foods presents a unique challenge that she engages with through preservation methods such as fermentation as well as vinegar, honey, and salt-based preservation. She encourages the harvesting of weedy and invasive foods as a means of healing our connection with the earth and delighting our taste buds.
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