Galloway Wild Foods

A guest post exploring how mushroom foraging is governed in Italy, by Stefano Gabryel, a hiking guide and photographer based in Tuscany, with a long-standing passion for mycology.

The first in a series of guest blogs on the politics and psychology around fungi foraging in the UK, by Natalia Banach.

Spring wild bento box with carrageen pudding Galloway Wild Foods bento boxes are pre-packed picnics made from upwards of 30 wild ingredients designed to showcase the very best wild flavours of any given season and habitat.

Wild mushrooms often come in large gluts so its good to have a range of ways to preserve them.

Chanterelles hot-pickled with pineapple weed.

Cyberforaging on the Rise Since I first started sharing foraging posts on social media about 15 years ago, I’ve seen the number of foraging-focussed social media accounts grow exponentially.

Image: Wiki Commons, Skogtroll (Forest Troll), by Theodor Kittelsen, 1906 Trolling – Slang – Intentionally trying to instigate conflict, hostility, or arguments in an online social community Discussion, disagreement, debate and criticism are core parts of…

Matricaria discoidea (also, occasionally syn.

This vegetarian wild mushroom paté recipe is a delicious, easy and versatile way to use the wide range of fungi that often come back from a foray, as well as those old jars of dried mushrooms lurking at the back of your store cupboard from previous autumn…

Foraging Teacher and Association of Foragers member Mark Williams explores the notion of benchmarking, accreditation and qualifications around foraging and wild foods in the UK.

Honckenya peploides Aka sea chickweed, sea pimpernel, sea-beach sandwort, lus a’ghoill – “Stranger’s plant” in Scots Gaelic, seaside sandplant (Canada) and sea purslane (though in the UK sea purslane generally refers to a different edible coastal plant –…