I attended a seminar several years ago, learning that we as a people are not eating enough wild foods. Wild foods have vitamins and fiber that cultivated food often does not. Also, there’s a range of flavors, such as bitter, sour, pungent, that disappear when food is not picked in the wild. Then, a couple of years ago, restaurants — especially in the Nordic countries — started adding exciting elements to their menus with foraged foods.
I was just in Helsinki, where chef and author Sami Tallberg gave me a lesson in foraging for Finnish food. He conducts classes, cooks, caters, writes . . . he’s the expert in Finland. We roamed around a hilly forest for wild food! Then, the journeyman chef turned at least some of the findings into lunch in the cellar of a restaurant called Grotesk. I was happy to be hosted to experience it!