Wild Food Lab is a collaboration between Transitional Gastronomy and Urban Outdoor Skills.
We forage what's available seasonally and then both research and test how each ingredient was used in the past, as well as experiment and create new methods and means of utilizing these wild ingredients.
The result is wild cuisine that's interpreted for today's palate with a modern culinary perspective.
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Wild Food Lab 2013
Here's what's coming up in January for Wild Food R&D...
Soap Plant Madness
Pine Flowers & Tips
Snail Chip: FAIL?
Mustard on the Edge
Soap Plant
Traditionallly used as a soaping agent and medicinally, we think we can make some good eats from it.
It's rare to find anything potato like in the ground in our area, and if we can manipulate this plant the way we think we can, we may have a winner.
Stay tuned...
Pine Tips & Flowers
The fragrance is just addicting and we're going to do everything from infuse, to dry and grind...THIS should be fun.
Our minds are reeling.
Forest Snails
This was truly a Wild Food Lab experiment and not everyone will like it...snail chips? FAIL? or LOVE...we'll see.
Would you eat a snaIl if it were like a potato chip?
Mustard on the Edge
On the hunt for the elusive Edge Mustard and enjoying the young radish and mustard greens...we've done dijon and faux wasabi, what's next?
Images & Material Copyright © 2013 Mia Wasilevich and Transitional Gastronomy, All rights reserved.
