Chefs answer the call of the wild

09/13/2010 | Los Angeles Times (tiered subscription model)

A new culinary movement is turning chefs into foragers as they add wild foods to their menus. Under the foraging movement, chefs harvest and prepare foods grown in the wild, such as roots and berries, to take advantage of the purer flavors. Says chef Josh Skenes: "You can't duplicate nature."

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