(24 Sep 2025)
ASSOCIATED PRESS
Wenham, Massachusetts – 8 May 2025
1. Close up of a forager’s hands harvesting dandelions
2. Overhead shot of a brown paper bag in which the forager deposits harvested dandelions
ASSOCIATED PRESS
Portsmouth, New Hampshire – 6 September 2025
3. Evan Mallett, a chef, restaurant owner and forager, preparing food using foraged ingredients
UPSOUND (English) Evan Mallett, Chef, Restaurant Owner and Forager: "And for color, I could add some of these grapes that will also add sugar and sweetness."
4. Mallett showing foraged honey mushrooms
UPSOUND (English) Evan Mallett, Chef, Restaurant Owner and Forager: "Well, first of all, we should never store mushrooms in plastic, but these are honey mushrooms, which are one of the only species that we’ve been able to find this year."
5. SOUNDBITE (English) Evan Mallett, Chef, Restaurant Owner and Forager:
"Foraging is an ancient concept. Our culture has moved far away from foraging and is fortunately coming back. Into it now, I see a trend in foraging that more and more people are finding wild ingredients for home use and in restaurants, and not just for food, but also for medicinal purposes."
ASSOCIATED PRESS
Wenham, Massachusetts – 8 May 2025
6. Close up of foraging instructor Iris Phoebe Weaver showing a young black cherry tree whose fruits are edible and its bark is used medicinally
UPSOUND (English) Iris Phoebe Weaver, Forager and Bioregional Herbalist: "And it’s just starting to put its buds out. And in another couple of weeks, the tree is going to be covered in spikes."
7. Foraging instructor Iris Phoebe Weaver conducts a nature walk and introduces participants to burdock, a biennial, a flowering herb known for rosette of large, fuzzy leaves and its prickly seed burrs that cling to animals and clothing
UPSOUND (English) Iris Phoebe Weaver, Forager and Bioregional Herbalist: "Well, even for food or medicine, you would harvest them at the end of the season when the leaves have started to die back."
8. SOUNDBITE (English) Iris Phoebe Weaver, Forager and Bioregional Herbalist:
"And the reason why I think it’s still important today is for a couple of reasons. One is it really helps people connect with where they’re living, with the land around them, and helps them connect with their environment and feel that they are part of the living world and we are so deprived of connection with nature these days. It’s a really easy, simple way to do it. It’s also a way to get food."
ASSOCIATED PRESS
Portsmouth, New Hampshire – 6 September 2025
9. Close up of an appetizer dish that incorporates foraged ingredients
UPSOUND (English) Evan Mallett, Chef, Restaurant Owner and Forager: "Yeah, the glazed maitake mushroom, and this includes a couple of different foraged elements."
10. Tracking shot of a restaurant staff delivering food made with foraged ingredients to a group of patrons
11. Medium of restaurant patron Brian Lamora eating food made with foraged ingredients
12. SOUNDBITE (English) Brian Lamora, Black Trumpet Bistro Client:
"So … so, the taste of the foraging foods was quite unique, just for the simple fact that there’s an earthiness and a body to all of it, especially the mushrooms that came out with that nice lemon zest and, I forget, what was in the tomatoes? Sweet fern! Yeah, glazed in sweet fern. And that’s something you normally don’t see on a menu typically. You know, on restaurants it’s a lot of, you know, traditional cooking, so seeing something so unique like that, it’s delicious first and foremost and should be more of this at restaurants."
ASSOCIATED PRESS
ASSOCIATED PRESS
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