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FORAGING & FEASTING: A FIELD GUIDE AND WILD FOOD COOKBOOK

FORAGING & FEASTING: A FIELD GUIDE AND WILD FOOD COOKBOOK
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Dina Falconi is a clinical herbalist with a strong focus on food activism and nutritional healing. She has been teaching classes about the use of herbs for food, medicine, and pleasure, including wild-food foraging and cooking, for more than twenty years. She produces Falcon Formulations natural body care products and Earthly Extracts medicinal tinctures. She is a founding member of the Northeast Herbal Association, a chapter leader of the Weston A. Price Foundation and on the board of Slow Food-Hudson Valley. An avid gardener and wildcrafter, Dina is passionate about ecological agriculture and has completed the Permaculture Design Certificate Course.

Wendy Hollender is a botanical artist, author, and instructor. Hollender’s illustrations have been published in The New York Times, “O,” The Oprah Magazine, Real Simple and The Observer (UK). Her work was included in the 13th International Exhibition at Hunt Institute for Botanical Documentation, and in exhibitions at the Royal Botanical Gardens, Kew, and the Smithsonian National Museum for Natural History.

Dina Falconi and Wendy Hollender started collaborating on Foraging & Feasting in the spring of 2009. In March of 2013 they launched a highly successful Kickstarter campaign, raising the funds to publish the book. They were able to pre-sell close to 3000 copies prior to the books publication in July of 2013! Together they created Botanical Arts Press, LLC to handle all aspects of publishing Foraging & Feasting and its related products.

Foraging & Feasting: A Field Guide and Wild Food Cookbook celebrates and reclaims the lost of art of turning locally gathered wild plants into nutritious, delicious meals — a traditional foodway long practiced by our ancestors but neglected in modern times. The book's 50 beautiful, instructive botanical illustrations and over 100 enlightening master recipes offer an adventurous and satisfying way to eat locally and seasonally. Readers will be able to identify, harvest, prepare, eat, and savor the wild bounty all around them.

The mouth watering recipes have been developed with flexibility in mind. They taste great when made with cultivated fruits and vegetable too. They also cater to various dietary restrictions: gluten-free, casein-free, dairy-free, grain-free, and sugar-free. Thousands of recipe variations arise from the master recipes.

The easy-to-use reference charts collate the information found throughout the book, helping to locate the harvest and use it tastefully.

The botanical identification pages focus on 50 wild, abundant and very common “weeds”. They are ubiquitous and can be found in many of the temperate zones throughout the world: North and South America, Europe, Asia, Africa and Australasia. Dina was unable in her research to pinpoint the exact world range for each plant, but knows that many of them (not all of them) can be found almost everywhere. Note: Dina has included a few plants that start as cultivated specimens where she lives in the Northeastern U.S. but then freely spread themselves, becoming wild in the landscape. They are wild in other parts of the world.

The plants we focus on in the botanical pages grow in various zones, ranging from 2 to 9, with zones 4 to 8 being more typical.

By the way the Kitchen Arts cookbook section will be useful anywhere in the world. The recipes are designed as master templates so you can plug in a variety of wild plants or cultivated ones for that matter.

Book Specifications: Hard cover, 8 ½ by 11 inches, 240 pages, 64 pages in full color and the rest in black and white with one color.

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