ANCIENT + FORAGED

EDIBLEs

I experiment with ancient, foraged, and wild fermented foods. This includes gathering local edible plants for cooking, working with recipes that include ancient flours/plant materials, as well as the fermenting, canning, and brewing of plants.

cooking with Ancient plants- EINKORN, MESQUITE, corn, CACTUS

Fermentation- kombucha, cider, krauts, sauces & kimchi

FORAGing- wild edible foods, and other plant material for dying