Foraging seemed to be a logical thing for us to do. What better way to showcase the Paleolithic philosophy than by taking the gathering aspect of the name, and going with it literally. We gather our ingredients for our dishes and let them tell the story of our dish.

As it began, foraging was a way of survival. It was a means to provide in the hunter/gather sense. From watching others gather food, we learned quickly what was edible and what was not. In today’s busy convenient world, foraging is looked at as a sort of non-realistic idea—“Why go pick our food when we can buy right here. There’s nothing wrong with buying your produce from a store, but we believe there's a profound eating and life experiences being missed. There's nothing like exploring the great outdoors, championing the wild and using what you found to bring new stories to old recipes.

Wild plants are tastier, have stronger aromas, and far more nutritious then their domestic cousins. A hundred grams of cooked wild dandelion greens has 11,000 mg of potassium, 18 mg of vitamin C and 42 mg of calcium[1]. Of course there can be risks but we will provide resources and our own personal experiences to help aid you with foraging.

So join on us on our journey to expose you to the edible and inedible wildlife out there. We’ll detail where we found it, uses, our experiments with it, and tips on how to implement them into your cooking.