In this excerpt from “How to Forage Mushrooms without Dying,” Frank Hyman talks about foraging oyster mushrooms, preparing and preserving them and more.
In this excerpt from “How to Forage Mushrooms without Dying,” Frank Hyman takes a look at a favorite, flavorful fungus: Chicken of the Woods.
Through a mixture of verbal noises and non-verbal behaviors and cues, chickens have a rich vocabulary, from warning of dangers to naming their keeper.
With a voracious appetite for barnyard bugs, chickens are not naturally vegetarians, and it’s OK (even beneficial) to give your flock meat now and again.
When changes occur in a flock’s pecking order, it can create chaos in the coop. There are potential remedies, but sometimes the answer is elusive.
Success in the garden in a year-round endeavor, so follow these tips and tricks each season to make sure your trees and plants reach their full potential.
Don’t put off deciding on (and installing) your choice of chicken coop, which should follow some basic rules to keep you and your hens happy and healthy.
Though known by a few different names, including Jerusalem artichoke, the tuberous root of a sunchoke makes a sweet, delicious addition to the forager’s table.
Field garlic and wild onion are easy to spot (and smell), and their flavorful bulbs and leaves make for good dining, making them a forager’s favorite find.
Versatile fungus with tons of flavor, lion’s mane mushrooms are easy to spot and, without any dangerous lookalikes, a simple and safe entry into foraging for food.