Learn to Forage in the Seattle Wilds | Eater Seattle

"Owned and led in the kitchen by Julian Hagood, the spot highlights lesser-known foraged ingredients: Hagood raves that “These small flowers on the ends of big leaf maples have a soft maple flavor to them and are a delicious garnish or addition to salads.” He also celebrates the tactile and visual appeal of wild ingredients: “There’s a vibrancy to these imperfect organisms. They’re all so different in size and shape... when you’re washing them and laying them out on your counter, it’s like a gorgeous still life,” and adds, “Part of foraging is being outside in nature, maybe camping overnight, cooking the morels by the campfire.”" - Alicia Erickson