A new episode of “Superabundant” features Portland’s only Indigenous pop-up restaurant, Javelina. With dishes ranging from frybread tacos to sophisticated presentations of wild game, the menu at ...

Foraged fiddleheads are one of springs delicacies. The tightly curled fronds can be sauteed, steamed, boiled or grilled. When ...

A late April nature walk in Burlington’s Intervale started out unexpectedly high-tech. As the 18 participants gathered, Duncan Murdoch, the Intervale Center‘s natural areas stewardship coordinator, ...

Few foods look more fetching on the plate than fiddleheads, those vibrant green coils that emerge in moist forests each spring. Aptly named, a fiddlehead is the new growth of a fern, with a curled ...

These freshly picked fiddleheads will be ready to cook once they are thoroughly cleaned in cold water and the brown "papery" layer removed from each fern. Credit: Julia Bayly / BDN This story was ...

I’m a couple months into my first Spring season of foraging for mushrooms and other wild edibles. I’m still alive and I’m not on a liver transplant waiting list so I figure I’m off to a good start.

DULUTH -- One of the first and tastiest harbingers of spring makes its appearance at this time of year. As bloodroot blossoms, ferns begin to wake from their winter nap. The plentiful ostrich fern ...

Editor’s note: We highly recommend listening to this story. Somewhere off the highway in Western New Hampshire, I’m meeting with a group of foragers in a parking lot at an undisclosed location. Lush ...

On a recent Tuesday in April, Dan Cahill, land steward at Burlington’s Parks, Recreation & Waterfront department, squatted in the woods of the city’s Intervale, digging with a hand in the dead leaves.