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Photos: Anchorage Food Mosaic Project

Low-bush cranberries ripe for the picking.
Low-bush cranberries ready to be turned into a tasty sauce.
Jars of locally-harvested cranberry sauce.
White chocolate and low bush cranberry pancakes.
Rhubarb, chopped and ready to be turned into tasty treats.
Locally harvested rhubarb fruit leather.
Wild harvested devil's club buds.
Chopped, blanched devil's club buds.
Devil's club potato gnocchi.
Plantain balm, made with olive oil, beeswax and vitamin E.
Laurel Andrews

How many folks think of food when they see a patch of devil’s club, or a cup of tea when they spot Labrador growing in a boggy marsh? And for that matter, how many even know what they're looking at?

Foraging, a time-honored tradition in Alaska Native cultures, has largely fallen by the wayside of modern life. Even as more folks seek out local foods, most tend towards farmers’ markets, fishing and hunting or gardening. But harvesting wild plants is another, often overlooked, avenue of subsistence.

Jennifer Kehoe, one of the four core members of the Anchorage Food Mosaic, sat down recently over a cup of tea to explain her love of foraging and plant identification....

Recommended: Click here to read more about foraging around Alaska's largest city