There is a smell that rises from the earth in spring here in Vermont that no machine will ever replicate. Wet leaves thawing beneath the snowpack. Moss waking up on stone walls. Maple buds swelling red against gray skies. The sharpness of cedar after rain. The sweetness of black soil finally breathing again after a long winter underground. It smells like memory. It smells like belonging.And every year, when the ground softens enough for the…
Earmarking the Future
Discover the growing excitement around wild foods as more people seek deeper connections to nature, seasonal eating, and foraged ingredients. Sign up and be the first to know when The Wild Foods Cookbook will be available to pre-order!
