Noma chef Rene Redzepi's award-winning seasonal, local menus have spurred an international foraging trend in recent years as more foodies seek to get closer to the source. Today, foraging is a year-round sport in the U.S., and the ranks of mushroom hunters may be growing too fast for the forests to handle, says one park ranger. Expert foragers advise newbies on the etiquette, which includes taking only what you'll use, never harvesting protected plants and considering planting wild things in your own yard to offset the rise in demand.
Will foragers pick the forests clean?
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