Wild Harvests

Wild food experiments and personal foraging accounts from the Pacific Northwest centering on Northwest Washington and Southern Vancouver Island

Wednesday, March 21, 2012

Wild Cabbage

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A mature cabbage patch with leaves much too old to eat The name Skunk Cabbage (Lysichiton americanus) will never conjure up epicurean ...
Sunday, March 18, 2012

Earthen Pit Oven

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Earthen pit ovens have been used throughout the world for cooking feast foods and efficiently baking or steaming numerous foods that we...
Monday, March 12, 2012

Rules for foraging on public land in the Pacific Northwest

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Pertaining to harvesting mushrooms, berries, greens, roots, seaweeds, fish, shellfish, and game in Alaska, British Columbia, Washington, Or...
Friday, March 2, 2012

Pacific Waterleaf, our first spring veggie

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Long rhizomes like this are near the surface and don't really require a digging stick. The Pacific Waterleaf ( Hydrophyllum tenu...
Thursday, March 1, 2012

Pacific Rain Saltworks

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If you have been following my blog for long, you probably have gathered that my sweetie is actually a bit of a salty… in the kindest of ...
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About Me

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T. Abe Lloyd
A 6th generation resident of the Pacific Northwest, I have grown up exploring the far corners of the region. As far back as I can remember, I always strove for self sufficiency. In elementary school I used to camp in the wooded lot adjacent to our house and try and go the entire weekend without going inside. This led me to learn the plants and animals around me, especially those that are edible. In highschool, I spent 8-weeks canoeing in the Broughton Archipelago foraging for half of my daily calories. More recently, I have come to understand wild foods as a means of reconciling our industrialized relationship with the earth. Harvesting the products of native ecosystems not only increases our sense of place but simultaneously decreases our reliance on fossil fuels and monotypic landscapes of exotic species, which are both threatening the health of the planet. I recently completed a Master's Degree in Ethnobotany because I wanted to understand how the Aboriginal Peoples of the Pacific Northwest sustainably manage(d) their food systems. I continue to study and promote indigenous and wild foods however I can, and regularly incorporate them into my diet.
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