Year of Plenty: Traditional Foodways
Helping you become more resilient through food. We are more disconnected from our food and drink than ever before! Generational cooking skills and food traditions are slowly withering away, and many of us have no idea where our food is coming from. We explore topics such as food resilience, nutrition, hunting, foraging, homesteading, regenerative farming, and more. Gather around our table and learn how to take control of your food supply chain and fuel yourself with nutrient-dense food.
Year of Plenty: Traditional Foodways
Guerrilla Grafting, Wild Carbs & Foraging Japanese Knotweed with Healing Ecosystems
In this episode, I’m joined by my friend Bryan from Healing Ecosystems. He’s someone who’s not just talking about food resilience—he’s living it, experimenting with wild foods, and creating abundance on the land in ways most people haven’t even considered.
Episode Overview:
- Guerrilla grafting edible pear varieties onto ornamental Bradford pears in public spaces
- How to grow and forage wild carbohydrates like turnips, sweet potatoes, Jerusalem artichokes, and groundnuts
- Traditional acorn processing through cold water leaching and how Indigenous peoples did it at scale
- Foraging Japanese knotweed: why it’s invasive, how to harvest it, and what it tastes like
- Practical strategies for building food resilience with wild and perennial calorie crops
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