Salad From the Sidewalk
edible landscapes, foraged food, foraged greens, urban, wild food
The New York Times
The author created a guide to foraging for edible greens in urban areas. There are drawings and short explanations describing the green (chickweed, sheep sorrel, nasturtrium, etc) and suggestions for how to cook it. This is helpful guide for increasing knowledge and awareness about accessibility of wild, foraged greens. Additionally, this guide can help spark conversation about the edible landscapes around us.