(24 Sep 2025)
RESTRICTION SUMMARY:
ASSOCIATED PRESS
Wenham, Massachusetts – 8 May 2025
1. Close up of a forager’s hands harvesting dandelions
ASSOCIATED PRESS
Portsmouth, New Hampshire – 6 September 2025
2. SOUNDBITE (English) Evan Mallett, Chef, Restaurant Owner and Forager:
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"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
3. Overhead shot of a brown paper bag in which the forager deposits harvested dandelions
ASSOCIATED PRESS
Portsmouth, New Hampshire – 6 September 2025
4. Evan Mallett, a chef, restaurant owner and forager, preparing food using foraged ingredients
5. Mallett showing foraged honey mushrooms
UPSOUND (English) Evan Mallett, Chef, Restaurant Owner and Forager: "These are honey mushrooms."
ASSOCIATED PRESS
Wenham, Massachusetts – 8 May 2025
6. SOUNDBITE (English) Iris Phoebe Weaver, Forager and Bioregional Herbalist:
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"The reason why I think it’s still important today is … it really helps people connect with where they’re living, with the land around them, and helps them connect with their environment… It’s also a way to get food."
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
8. Close up of foraging instructor Iris Phoebe Weaver showing a young black cherry tree whose fruits are edible and its bark is used medicinally
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: "The glazed maitake mushroom."
10. SOUNDBITE (English) Brian Lamora, Black Trumpet Bistro Client:
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"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 … sweet fern! .. . And that’s something you normally don’t see on a menu typically… so seeing something so unique like that, it’s delicious first and foremost and should be more of this at restaurants."
11. Tracking shot of a restaurant staff delivering food made with foraged ingredients to a group of patrons
12. Medium of restaurant patron Brian Lamora eating food made with foraged ingredients
ASSOCIATED PRESS
Wenham, Massachusetts – 8 May 2025
13. Close up of Weaver foraging some violet flowers
14. SOUNDBITE (English) Iris Phoebe Weaver, Forager and Bioregional Herbalist:
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"I do have a rule, when in doubt, don’t. So, if you’re not sure if it can be eaten, if you not sure you can put it in your mouth or put it on your skin or pick it, just don’t!"
15. Close up of Weaver cutting some of the harvested plants
16. Close up of Weaver putting her cut plants into a mason jar
17. Zoom-in of Weaver adding apple cider vinegar to the mason jar containing her foraged plants
ASSOCIATED PRESS
Portsmouth, New Hampshire – 6 September 2025
18. Mallett removing debris and unwanted leaves from foraged wild grapes
19. SOUNDBITE (English) Evan Mallett, Chef, Restaurant Owner and Forager:
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20. Black Trumpet patrons being served food cooked with foraged ingredients
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