the sap down into maple syrup, which she used on pancakes. Besides blogging for the New York Times, Chin has no plans to make foraging a commercial venture. She is, however, planning a wild foods dinner with chef Louisa Shafia, author of the cookbook Lucid Food. "Some people think this is totally cool," she says. "Others think it's totally whack. They say, 'the next time you come over for dinner, you're not going to bring anything foraged, are you?'"
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