Foraging:

How to Find, Identify, Harvest and

Use Wild Mushrooms, Wild Edible
and Medical Herbs!
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Table Of Contents
Introduction
Chapter 1 – Mushroom’s Medicinal Benefits
Chapter 2 – Common Types of Mushrooms
Chapter 3 – Identification Basics
Chapter 4 – Preparing to Forage
Conclusion
Introduction

There are numerous benefits to foraging for your own food. Finding and
harvesting wild edible plants doesn’t cost a penny. Wild edible plants are
also higher in nutrients than the ones you buy in the produce aisle. A higher
nutrition content also means better taste with more complex flavors.
Aside from the economical and health benefits, foraging for plants also
helps you stay connected with nature, which can be very beneficial for your
state of mind.
Today more than ever before, many people around the world are distancing
themselves further and further from nature as they work, play and socialize
indoors, where they can stay connected to electronic devices and enjoy the
numerous conveniences of the modern world.
While foraging offers so many benefits, there are just as many potential
hazards you can face if you harvest and consume the wrong wild plants.
While most plants are harmless and will just taste foul if they’re not fit for
human consumption, there are plants out there that can make you severely
ill and even kill you if you consume them. These poisonous plants mainly
include various berries and mushrooms.

Therefore, before you venture out to forage for wild mushrooms, it is very
important that you learn how to identify wild plants before you pick any up
and consume them. There are thousands of different types of mushrooms
growing in North America alone, almost all of which are edible.
However, some of the most popular and most desirable mushrooms out
there have toxic doppelgangers. If you’re not experienced at foraging, you
could be facing some severe consequences. Taking this chance is not
recommended.
In this book you will learn how to identify the different types of wild
mushrooms, berries and herbs that are available in nature. You will learn
how to become a forager and think like one.
You will also be given the unique tips that are shared by expert foragers that
they have gathered throughout their entire lives roaming around in the
forests and searching for wild forest produce.
After all being able to see a plant and then be able to discern whether it is
edible or not is a very valuable skill to possess. It might seem like a crazy
idea at first for someone who has grown up in the suburbs or in
metropolitan cities. But trust me, it is worth it.
Chapter 1 – Mushroom’s Medicinal Benefits

Mushrooms are actually types of fungi that grow in the wild. They are rich
in vitamins and minerals and have a lot of health benefits. It is a well-
known fact that if you consume fruits and vegetables, you will stand a good
chance of reducing the risk of several health conditions that are lifestyle
related.
It has been substantiated by several clinical studies that increase in the
consumption of natural foods such as mushrooms can decrease the risk of
suffering from obesity and its related diseases like diabetes and coronary
disease.
Here are some of the medicinal and health related benefits of consuming
mushrooms.

It is Beneficial for Cancer Patients

Mushrooms are known to contain very high amounts of antioxidants like
carrots, green peppers, tomatoes, green beans, pumpkins, and zucchini.
Selenium is a rare mineral that is usually not found in common fruits and
vegetables but are found in wild mushrooms. It plays the important role in
maintaining proper function of the liver enzyme, and it helps to detoxify
some of the carcinogenic compounds. It is also additionally known to
prevent inflammation and decrease the growth rate of tumors.
Vitamin D found in mushrooms also helps to inhibit the proliferation of
cancer cells by regulating the cell’s growth cycle. The folate of mushrooms
plays a role in synthesis and repair of DNA, this helping to prevent the
mutations in the cells that lead to it becoming cancerous.

It Helps Control the Symptoms of Diabetes

Studies have proven that the genetically caused type 1 diabetes patients who
consume foods with a high fiber content have generally lower levels of
glucose in the blood. This effect is also seen in some type 2 diabetes
patients who have better blood sugar levels and lipid profile. We can obtain
three grams of fiber by grilling a cup of portabella and stir frying a cup of
shitake, both of which are types of wild mushrooms.

It is Good for the Heart

The potassium, the fiber and the vitamin C contained in mushrooms
contribute to a healthier cardiovascular system. K+ and Na+ ions help
regulate the blood pressure. Consuming them helps in lowering blood
pressure and reduced the risk of hypertension and cardiovascular diseases.
It also helps regulate the cholesterol content and it can lower it by 5% as
they are rich in beta-glucans.

It Increases the Immunity

Selenium is also proven to improve the response of our immune system to
infections by helping to stimulate the production of T-cells. Mushrooms are
rich in beta-glucan fibers which are found in their cell walls. These fibers
helps fight cancerous cells and prevents the formation of tumors.

It Helps in Weight Management and Keeps us Satiated

One of the important role of dietary fiber is that it helps in weight
management. It absorbs water and increases in volume thereby acting as a
bulking agent in our digestive system. Mushrooms are known to contain
two major types of fibers in the cell walls.
These are known as beta-glucan and chitin which both act as an incredible
bulking agent and keeps us full and satiated. This helps reduce appetite
making us feel full for longer hours which eventually leads to lower overall
calories throughout the day.

Mushrooms are known to have a high nutritional values. It is an absolute

wonder of nature that so many goodies can be packed in these wild fungi.
Let’s take a look at the complete nutritional profile of mushrooms to make
an idea about the different minerals and vitamins that are packed in these
naturally growing fungi.
Mushrooms are known to be naturally low in fat, sodium, cholesterol, and
calories. They are often referred to as functional foods. In addition to the
basic nutrients, they are known to reduce the risk of chronic diseases due to
them being filled with antioxidants and dietary fibers which are beneficial
for our health namely- chitin and beta glucans.
Mushrooms are packed with B type Vitamins such as thiamine, folate,
riboflavin, niacin and pantothenic acid. They also happen to have the
unique distinction of being the only vegan source of vitamin D.
Mushrooms are also rich in several minerals that may otherwise be difficult
to find in our regular diet. These minerals include the rare selenium along
with potassium, iron, copper and phosphorus.

Beta-glucans found in mushroom cell walls are a type of dietary fiber.

Recently, they have been linked through extensive studies to have played a
role in improving the resistance to insulin and lower blood cholesterol,
reducing the risk of becoming obese and increasing immunity.
Mushrooms also contain something called Choline. This is an important
nutrient that helps with sleeping, movement of muscles, and assists in
learning and improving memory.
Choline also helps in maintaining the proper structure of cell membranes
and it aids in the transmission of nervous impulses. It also supports the
absorption of fat and reduces the risk of chronic inflammation.

Overall a cup of chopped or quartered mushrooms contain as much as 15

calories, 2.2 grams of proteins, a couple of grams of carbohydrate which
includes a gram and a half of sugar, and 2.2 grams of fat.
Thus it is very important to maintain a certain level of mushrooms in your
diet if you want to keep your mineral level to proper levels. The most
popular way to cook them without wasting their values is by sautéing them
on a hot pan with some onions or by grilling them on griddle pan till it is
tender but still has a nice texture to it.
Chapter 2 – Common Types of Mushrooms

There are more than 10,000 species of mushrooms and that is only a
fraction of what the actual number is projected to be. The different types of
mushrooms can be classified into four major categories namely
mycorrhizal, saprotrophic, endophytic and parasitic. These divisions are
based on what the organism feeds on.
Saprotrophic variety of mushrooms are the ones that feed on dead and
decomposing matter. They release enzymes and acids that help break-down
dead tissues into easily absorbable molecules.
Thus all kinds of decaying plants, wood, and even animal carcasses can
become a source of nutrition for these saprotrophs. These organisms are
very important to the food chain and it is no surprise that this category has
so many medicinal and gourmet mushrooms. Here are some examples:
Morels such as Morchella esculenta, Morchella angusticeps, etc. are
the elusive yet delicious mushrooms which are very popular among
foragers.
Reishi or Ganoderma lucidum is a prized mushroom in Chinese
medicinal sciences. This organism is now the subject of extensive
medical studies.
Shiitake or Lentinula edodes is famous for its medicinal properties
and also the great taste which makes it an absolute favorite among
some of the world’s leading chef.
White Button or Agaricus bisporus is common among the
supermarkets throughout the world. Americans consume about 2
pounds of these on an average every year.
Cremini or Agaricus bisporus is another variety of the bisporus
species which is super tasty.
Oyster or Pleurotus ostreatus is a very popular variety of edible
mushroom which has the property of reducing cholesterol.
 Maitake or Grifola frondosa is an edible mushroom that has the effect
of reducing risk of tumors.
Turkey Trail or Trametes versicolor is a tough variety that can
only be infused in boiling water to make tea. It is known to
have several medicinal values.
Giant Puffball or Calvatie gigantea are large mushrooms which
are edible only as young ones.
Chicken of the Woods or Laetiporus sulphureus is a
mushrooms that taste like chicken when they’re young.
Enokitake or Flammulina velutipes is easy to farm and often
used in making delicious soups.
Shaggy Mane or Coprinus comatus is one of the most unique
looking mushroom that melts hours after it is harvested.
Black Trumpet or Craterellus cornucopioides is one of the
tastiest mushrooms known to mankind.
Yellow Houseplant Mushroom or Leucocoprinus birnbaumil is
famous for growing in potted plants.

Mycorrhizal variety of mushrooms are the kind of organism that have a

great relationship with other trees. These fungi weave into the root cells
or wrap the roots around themselves.
The mycelia then bring in additional phosphorus, moisture and other
nutrients to the hosts. In return these things gain access to the sugars
produced by the hosts. This allows the host to grow faster and bigger.
Many farmers will inoculate their plants with a mycorrhizal variety of
fungus for enhanced growth.
An whopping 95% of all plants are known to form mycorrhizal
relationship with fungi. These types of mushrooms are difficult to
artificially cultivate and are usually found only in natural environments.
Porcini or Boletus edulis is often used to make soups and sauces.
Truffles are probably the most expensive and sought after
mushrooms.
 Chanterelles is another prized variety found on several parts of
the world.
Matsutake or Tricholoma matsutake is highly sought for its
unique flavor and enticing aroma.
Caesar’s Mushroom or Amanita caesarea is a very popular
mushrooms consumed in stately dinners in Italy.

Parasitic mushrooms are the ones that infect the host, derive nutrition from
it and eventually kill it. Sometimes there is a thin line between saprophytic
and parasitic varieties. Most of the parasitic mushrooms are too small to be
noticed till they have actually killed the host. Some of the popular ones are:
Honey Fungus of the Armillaria genus are edible and some of the are
bioluminescent.
Caterpillar Fungus or Cordyceps sinensis is a parasite that infects
insects.
Lion’s Mane or Hericium erinaceus is a strange variety that possess
spiny teeth instead of the cap. In addition to being consumable they
are suspected to have a heal nerve like tissue.
Chaga or Inonotus obliquus, while looks like a black mass, this
fungus has a reputation of having medicinal values.

Endophytic mushrooms are fungi that partner up with plants by invading

the tissue of the host. However, unlike the parasitic variety, the host remains
relatively healthy and benefits from the increased absorption capabilities
and pathogenic resistance. These can be easily cultivated in a lab setting
without the presence of the host species.
This is also the most elusive and least studied variety of mushrooms. Many
species do not even develop into mushrooms and their relationship with
plants is not completely understood. Some mycologists even suspect that
some parasites and saprophytes might turn out to be endophytes after all.
Only time will tell what these things will emerge into.
Thus we can see that the mushroom world is filled with varieties that add to
the plethora of medicinal and nutritional benefits that we can derive from
these wonderful fungi.
Chapter 3 – Identification Basics

The ability to identify wild mushrooms is an amazing skill set to possess.

This chapter will help you learn how to identify the edible mushrooms and
much more.
Now before we get into the details of how to identify wild mushrooms let
us get the basics right. It is important to remember that mushrooms are
usually a fungus and not a type of vegetable or fruit. What we think of as a
mushroom is actually like the “fruit” of a larger organism that includes
thread-like roots called mycelium.

A Primer for Identifying Wild Mushrooms

Spring time is perhaps the most popular season in which foragers go out.
The damp floor of the forest with a pile of fallen leaves is perfect for the
growth of wild mushrooms.
The mushrooms that we end up cooking are actually like the fruit of a larger
organism. The whole fungi consists of root like structures called mycelium
and the fruit.
These are the four major body parts of a mushroom:
The Cap is the umbrella-shaped part of the mushroom that sits on the
stalk.
The Gills, spines, tubes and ridges are what stays on the underside
of the fruit like cap and it releases spores that reproduce new
mushrooms.
The Stalk is what the cap of the mushroom rests on.
And finally the Mycelium is the root like structures that pushes the
structure up for dispersal of spores and our foraging.
The basic primer on the different parts of the mushrooms makes it easy
for us to identify the wild mushrooms when we are out in the field. To
identify them is to demystify them.
The Four Foolproof Varieties of Mushrooms to Start Your Foraging
Identification of wild mushrooms requires us having awareness of the basic
parts. There are many poisonous varieties that look just alike. Just like with
other aspects of nature, you need to start by learning a handful of the more
definitive ones. The so called foolproof four are the best species to begin
our foraging with. They are relatively easily identifiable. They are the
famous morel mushrooms, the Chanterelles, the Giant Puffballs and the
Chicken of the Woods.

Chaneterelle or Cantharellus cibarius

The chanterelle mushroom is like a beautiful vessel with curled edges and is
a delicacy of the wild. It has a distinct whitish yellow flesh. They have a
fruity smell and gentle flavor that is really enjoyable.
The cap of the mushroom bears an orange or yellow color with curved
edges that looks wavy from the sides. The middle dips inwards into itself.
The younger varieties have less curled feature with a flatter top.
The gills are on the underside and they can be smooth or wrinkled or even
lined with orangish gills. The veins are connected among themselves.
The stalk grows from a solid light orange or even pale yellow structure that
tapers at the bottom. The spores of the mushroom are yellow in color.
The size of these mushrooms are medium to quite large when they reach a
mature age.
Their foraging season can begin from fall to early spring.

Morel or Morchella esculenta

Morel mushrooms are one of the most popular and prized edible ones out
there. They are known for a honeycomb texture in the cap and a rich flavor.
The cap of the fungi is brown and it can be oval or even conical in shape.
The texture is wavy and honeycomb like with dark brown holes on the cap.
The gills are not really apparent. While the stalk is tan colored and hollow.
The size varies from one to twelve inches in height.
They are most commonly found in the springtime.
They tend to grow on ground among the bed of decaying leaved in the
woods, and in sandy soils near rivers. Wet and dam areas are conducive to
their growth.

The Giant Puffball

The puffball is true to its reputation of looking like a puffed up balloon or a
ball. It is round in shape. They are best for consumption when the flesh is
firm and looks white inside. The yellow or greenish ones are known to
cause a stomach upset. The flesh looks bright white when young and brown
or green when they mature.
The cap is thick skinned and white with light brown marks all over the
body.
The gills are practically absent and it grows without the help of a stalk.
These organisms can grow up to 10 inches or more in diameter.
The foraging season is from summer to fall.
They mostly grow on the ground in very grassy fields or even in open lawns
or on rotting woods and hillsides.

Sulfur Shelf or Chicken of the Woods

These are a group of semi wrinkled shelf like structures that are stacked on
top of one another. It is known for its distinct flavor which makes it taste
like chicken. The flesh is yellow to light orange and these can be very
watery from collecting dripping moisture from trees.
The cap is usually yellow or orangish with a shelf like structure that is
stacked on top on one another. When ripe they are damp and their texture is
rubbery. Older ones have a lighter color and is hardened like wood.
The gills have a bright yellow color with pores underneath their surface.
The stalk is usually short and stubby. It is connected to the bark of the tree
thus making it seem stalk-less altogether.
The shelves can be up to 20 inches in length.
Their season is usually from late summer to fall season.
They can be found on the woody barks of deciduous trees such as beech,
willow, oak, cherry, chestnut and willow. They start growing from the base
and they move up the bark.
As you develop the passion of foraging for wild mushrooms, it is important
to remember that it is after all a journey of a lifetime discovering all kinds
of magical things.
Chapter 4 – Preparing to Forage

Many of us do not realize this but there is such a thing called free lunch.
Well, almost free! With a little guidance and some specialized knowledge
you can easily learn the art of spotting edible plants even in the city.
First you need to know something about the art of foraging and about wild
plants. They are really easy to identify. In this chapter you are going to learn
how to be able to think like an expert forager. It is not about learning botany
but about the tasty plants and mushrooms in your area.
The main rule of foraging is that you should never, ever consume a wild
plant without a consulting a local expert. It is really not that difficult to
locate a local expert by looking up the phone book or online in one of the
plant societies of the town.
These people are super passionate about all kinds of plants, especially the
ones that are native to that place. It is best to go on a field trip with them
and learn about what they’re saying. It is not so easy to build the confidence
to forage on your own unless there is someone to guide you and even eat
the plant in front of you.
It is not absolutely impossible to learn about foraging from online
communities but they can be a dangerous affair as first-hand experience
counts. Even if there are no local plant societies you can ask the librarian to
help you get in touch with one.

The next rule is that even after you have picked the right plant and the
expert agrees with you, try only a little. You may want to eat it but it may
be unsuitable for your body. There is a reason why many edible wild
varieties do not end up in the vegetable market.
People have reactions to different kinds of plants that may be particular to
them. You can be allergic to them. Try only a little. And do not forget to
carry an anti-anaphylactic injection with you.
There is a good system to go about the consumption of a plant after you
have identified it. It can be summarized through the acronym ITEM. Firstly
you need to Identify the plant beyond an iota of doubt. Next you need to
make sure that it is growing, which means is it the right Time of the year to
be foraging for it.
The third step is to check out the Environment. This really means you need
to check two things. One is to make sure that it is growing in the right place
and then you need to make sure that it is getting clean water and unpolluted
soil. Finally you need to know the proper Method for preparing it.

ITEM can be thought of as four obstacles that you must overcome in order
to consume it. You cannot eat a plant unless you have eliminated all the four
obstacles. If you’re stumped by at least one obstacle then it is a warning
sign for you to not eat it. You have to resolve all four components of the
acronym and check all of them before you can consider it consumable.
Additionally there are six other guidelines to help you forage like an expert
and think like one. The first rule is that if it both looks and smells like a
mint then it must be a mint and it is edible.
If it looks like one but doesn’t smell familiar then avoid it. The same rule
can be applied to bulbous plants like garlic and onion. If the looks and
smells don’t go with each other then you must avoid it.

The second rule is that almost all kinds of plant that have a white colored
sap is inedible. There may be some exceptions. But the white sap is a
definitive warning sign that the plant is NOT fit for consumption. As for
white colored berries, almost 99.99 % of those are toxic. Do NOT eat them.
The third rule is that all kinds of mustards are edible. Some have better taste
than other but they are all edible.
The final rule is that all kinds of mallows can be eaten in some way or the
other except cotton. The edible part of the plant will vary but other than
cotton plant the rest are all edible.
Thus you can safely and easily learn how to forage and a world full of
plants is waiting to be explored.
Chapter 5- All About Foraging Wild Berries
We consume a lot of berries at world-class price tags in fancy looking
departmental stores and supermarkets. Berries are rich in vitamins and
minerals and provide a quick boost of energy because of their natural sugar
content. What we do not know is that these berries are all available in the
wild.
In order to do that you need to think like a bird who are the intended target
of the plant cause that is the only way it can distribute its seeds far and wide
away from its mother plant. Berries commonly grow in bushes and
creepers.
Berries that grow on creepers often extend above the green leaves on tall
stems which attracts high-flying birds like jays. You need to search for them
in meadows and rivers and by the margin of ponds. They even grow on the
power lines.

You need to be well experienced to harvest berries. You must avoid all
kinds of vine berries except for wild grapes that grows on trees, and the
fruits that are found in clusters and have twisted tendrils and leaves that
have serrated margins.
Most other forms of wild vines are actually poisonous and hard to
differentiate from the ones that can kill you.
Foraging season is during summer although some berries grow during the
spring and even in fall. Many of them can also be found till winter. Here is
a list of wild berries that can be easily found.

Blueberries appear to be purple and red. They are round or oval shaped and
seedy fruits that measure half an inch to a full inch. They taste sweet and
even sour. There are almost hundreds of species of blueberries and they are
all edible. They can be of the longish darker blackberries and rounder
raspberries that easily pull off the stem or the round cap they are attached
to.
The huckleberry variety grows on woody stems and round bushes. It has
white bell shaped flowers that grow in spring and summer they blossom
into blue fruits.
The blueberries need acidic soil to grow and oak trees can point to good
blueberry growing land.
One should however be careful of the toxic pokeweed berry which a very
similar look but grows instead on rough shrubby bushes with long leaves.
They are glossy and dark purple or red in color. They are similar to
blueberry in size.

Elderberries have flowers that bloom in a dozen of white colored blossoms

known as elderblow. They are followed by a lot of dark red berries well into
the summer season. You need to wait till they are juice and ripe. They can
be toxic when they are eaten unripe. They can be cooked into a jelly. They
give flavor to apple wine and syrups.
They need a rich top soil to grow and they can be found in damp woody
forests at the boundaries of fields and along forest roads. They bloom
during the late summer months of June and July.

Wild Cherries such as black cherry and red choke cherry are small round
in shape and red or blue in color. They spray on short trees. Younger trees
have shiny reddish bark. The fruits are small and juicy. Chokecherry grows
in similar ways but is instead a bright red in color. It can taste bitter to sour
but it can add unique flavors to wine or jelly.
Cherries usually blossom in springtime and the fruits grow in summer up to
fall. The wilted leaves and oval seeds of the cherries are highly poisonous
as they contain Hydrocyanic Acid.

Cranberries is a fruit that is native to North American forests. It looks like

a round red fruits with very soft seeds. It was very popular among the
colonizers who sent barrels of this fruit to England.
They grow best on acidic soils and on the northeastern mountains. It is
known to ripen in the fall and stays on over winter,
Serviceberries or Juneberries are red in color and found in the east while
the Saskatoon variety is found in the north-west and dark purple in color.
Service berries are sweet and juicy although some may need some cooking
to taste better.
They grow on small twenty foot trees on well-watered soil often near
streams. They have beautiful snowy white flowers in spring and the fruits
ripen in late summer.

Wild Strawberries are a smaller version of the domestic variety though the
wilder ones are known to be sweeter and more beautifully fragrant. The
leaves are serrated and dull unlike the shiny poison ivy.
They are found growing in the fields and everywhere the birds can possibly
excrete them. The wood strawberry grows under s shade although it is not
as tasty.
The wild strawberries flower in a white five petal blossom in early spring
while the fruit ripens going from green to pink and even red in the month of
June.
You can always rely on Mother Nature to provide you with the bounty of
beautiful berries and fruits that have great nutritional value and healthier
compared to the farmed ones with pesticides sprayed all over it.
Conclusion

Foraging is becoming a trend among more and more people. They are going
out and looking for wild food that are both healthy and delicious. Foraging
puts us in touch with nature and the old hunter gatherer way of life that our
ancestors used to have.
The consumption of raw food is a very healthy habit that many people are
getting into and they are collecting all kinds of wild edible plants and
mushrooms. There is always plenty for everybody and Nature has given us
all enough to share. Many of the sought after plants have medicinal values.
God wants all of us to lead a happy and healthy life and have thus blessed
us with free medicines and food all over earth.
Besides mushrooms and berries that are well talked about in the previous
chapters there are several edible plants and weeds that have great nutritional
and medicinal values.

There is the famous Dandelion which is one of the most famous nutritious
weed out there. Then there is Chickweed or Stellaria media that grows in
gardens or can be cultivated on the ground. It is available in winter and
tastes wonderful when eaten fresh as a salad.
The Shepherd’s Purse is a common variety of weed that can be easily
recognized by the conspicuous heart shaped pods. Like chickweed these can
be found all year long and are very popular in Chinese markets. The
Common Mallow is another weed that is cosmopolitan can be eaten raw.
Their leaves however taste great when cooked like collard greens. The
Bladder Campion is a wild flower that is found along the path of grassy
places and can be eaten both raw and cooked. The leaves and flowers are
both edible and highly nutritious.

Then there are edible herms that have medicinal properties as well. The
Fennel or Foeniculum vulgare grows amidst wastes and along roadsides.
They have a fern like foliage and has an anise seed-like flavor which can be
eaten raw in salads or used as a garnishing agent. Fennel seeds make an
amazing herbal tea.
The Milk Thistle or Silybum marianum is of the same variety. The leaves
are stripped and the prickles can be eaten in salads while the seeds make
excellent herbal tea. Milk Thistle is easy to identify by its white foliage and
purple flower.

St. John’s Wort or Hypericum perforatum is not edible but is popularly

used as a medicinal herb that can treat depression. It has star shaped flowers
that are golden in color. It blossoms in summer and can be found on waste
lands.
Foraging is a very easy activity that can be very rewarding. It keeps us fit
from walking along the countryside and inhaling plenty of unpolluted air. It
is a free source of food that are both nutritious and medicinal.
The best foraging experience is when you start with easily identifiable
species and then learn from the more experienced people who forage in the
same area. I hope you enjoyed reading this book and found this information
useful. Happy foraging. Mother Nature awaits you!