Honey Badger

Foraged Foods Shorten the Supply Chain | The New Yorker

"In Brooklyn, the tiny restaurant Honey Badger, run by Fjolla Sheholli and Junayd Juman, once served an elaborate tasting menu and now offers a to-go version, meal kits, pantry items, and a curated market basket (from $65) with an emphasis on foraged ingredients. I tasted Sheholli’s foraging skill—shaped by childhood time on her grandmother’s farm in Kosovo—in the market basket: pheasant eggs from a wild-game farm upstate; a small bouquet of red clover I brewed into a subtle tea; sprigs of wild bay leaf; and a generous bunch of common vetch (wild peas) with wispy tendrils and tiny pods. The couple have been delivering food to elders during the pandemic, say they want to “shorten the supply chain,” and plan eventually to serve their food on Brooklyn’s most natural landscape—the sidewalk—while cautioning against foraging in city parks because of possible soil contaminants like lead." - Hannah Goldfield