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
Mayapples, Wild Coffee & the Foraging Onion Approach with Hoosier Forager
Hoosier Forager joins us for a thoughtful conversation about how we approach foraging, why it matters, and how to build confidence with new wild foods. We also dig into two standout plants: chicory, one of the best wild coffee substitutes, and mayapple, a native fruit with a short, tricky harvest window. Plus, we talk about a surprising fungal shift with Golden Oyster Mushrooms happening across the U.S.
Episode Overview:
- The Foraging Onion framework: how to build confidence with new wild foods
- How to safely identify and harvest mayapples (Podophyllum peltatum)
- When mayapples are edible — and what parts to avoid
- Foraging for chicory (Cichorium intybus): ID tips, uses, and wild coffee
- The spread of golden oyster mushrooms across the U.S
- Why golden oysters may reduce native fungal diversity
- How to deepen your foraging practice beyond just identification
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