Even though I have lived most of my life in cities, I have always felt connected to nature through the wild edible and medicinal plants and mushrooms growing all around me. It is my mission to share that connection so that others may enjoy the free, delicious, healthy food growing all around them in a way that benefits both them and the ecosystems they harvest from.
I have a certificate in Ethnobotany from the New York Botanical Garden, where I am also an instructor. I lead foraging tours, do food preservation demos, and teach medicinal and edible plant workshops for numerous organizations including the Brooklyn Botanic Garden, Slow Food NYC, Just Food, and many others.
I also write books on foraging, food preservation, and sustainable food systems, as well as articles for numerous publications. My books include Northeast Foraging: 120 Wild and Flavorful Edibles from Beach Plums to Wineberries and Preserving Everything: How to Can, Culture, Pickle, Freeze, Ferment, Dehydrate, Salt, Smoke, Store…and More.