Year of Plenty: Traditional Foodways

Join Robin Greenfield, an activist and forager dedicated to food resilience, as he shares his radical journey away from the industrial food system. He discusses the profound concept of 'food freedom' experienced during a year of foraging and living purely on wild foods. Robin outlines the challenges, including calorie planning and ethical foraging, while emphasizing the importance of community support. He reveals his favorite wild staples and the mental health benefits of foraging, inviting curiosity and connection to nature.

Poldi and Lindey are joined by Orion (Forage Colorado), Tim (Ironwood Foraging Co.), and Bryan (Healing Ecosystems) for a relaxed, end-of-year conversation about wild food. We’ll reflect on how the season unfolded, what the harvest was like, lessons learned from the land, and the traditional food projects and skills we practiced along the way. We’ll also share our foraging goals and intentions for the year ahead.Use code “yearofplenty” for 15% OFF at www.mtblock.comMY ULTIMATE FORAGING GEAR LIST - Check it outLeave a review on Apple or Spotify and send a screenshot to theyearofplenty@gmail.com to receive a FREE EBOOK with my favorite food preservation recipes.Watch the Video Episode on Youtube:https://www.youtube.com/watch?v=nBzbHWZUhso&t=1407sSign up for the newsletter:www.theyearofplenty.com/newsletterSupport the podcast via Patreon:https://www.patreon.com/yearofplentySubscribe to the Youtube Channel:https://www.youtube.com/@yearofplentyvideoDo you follow the podcast on social media yet?IG: https://www.instagram.com/poldiwieland/X: https://x.com/yearofplentypodI want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53R

This episode is a conversation with Jesse from Feral Foraging about two of North America’s most overlooked wild foods — Wild Plums and American Lotus. Jesse is a skilled forager and educator who shares practical tips on plant identification, wild tending, and cooking with these forgotten staples. His work blends deep ecological knowledge with hands-on techniques that help people connect to their food in a meaningful way.Episode Overview:Jesse’s background and the mission behind Feral ForagingThe Gather Foraging App — features for plant ID, seasonal timing & lookalikesWild Plum species in North America (American, Chickasaw, Mexican, Pacific, Canada plums)How to identify wild plums vs. Bradford pear or crabappleWhy wild plums are disappearing (invasive species, habitat loss, fire suppression)Tips for scouting wild plums in bloom, best harvesting techniques, and seasonal timingWild plum flavor profile, traditional uses, and recipes (jam, wine, sauces, fruit leather)American Lotus basics — how it compares to Asian lotus and its overlooked historyForaging lotus seeds and tubers: canoe gathering, wading, and digging in mudLotus recipes & nutrition: porridge, bread, flour alternatives, and long-term seed storageWhy American Lotus and Wild Plums are still worth foraging today for resilience and food cultureUse code “yearofplenty” for 15% OFF at www.mtblock.comMY ULTIMATE FORAGING GEAR LIST - Check it outLeave a review on Apple or Spotify and send a screenshot to theyearofplenty@gmail.com to receive a FREE EBOOK with my favorite food preservation recipes.Watch the Video Episode on Youtube:https://www.youtube.com/live/pU2202bP58Q?si=o5_hNZ6Bq7UCNA2kSign up for the newsletter:www.theyearofplenty.com/newsletterSupport the podcast via Patreon:https://www.patreon.com/yearofplentySubscribe to the Youtube Channel:https://www.youtube.com/@yearofplentyvideoDo you follow the podcast on social media yet?IG: https://www.instagram.com/poldiwieland/X: https://x.com/yearofplentypodI want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RConnect with Jesse:https://www.youtube.com/@FeralForagingDownload the Gather Foraging App:https://gatherapp.co/

Elspeth Hay, a writer and public radio host known for her work on edible trees and agroforestry, shares her insights on the importance of trees in our food systems. She dives into the revival of acorns, chestnuts, and hazelnuts, exploring their historical significance and culinary potential. Elspeth also discusses the role of prescribed burns in ecosystem management and the challenges of reintroducing tree-based foods amidst modern agricultural practices. With a blend of ancient wisdom and contemporary practices, she highlights a resilient future rooted in trees.

In this episode of the Year of Plenty Podcast, we sit down with Erica Davis — better known as Wild Food Girl — to explore the fascinating world of wild edible plants. Erica has spent more than a decade teaching, writing, and foraging across the Rocky Mountains and beyond, and she shares her deep knowledge on identification, harvesting, and cooking techniques for some of the most interesting wild foods in North AmericaTopics We CoverHow Erica became “Wild Food Girl” and built her online school.Dandelion soup (manest), including how to blanch greens to reduce bitterness, recipe variations, and pairing ideas.Huckleberry foraging with seasonal timing, elevation tips, species differences, and the regional naming confusion between blueberries and huckleberries.Oregon grape, with tips on safe identification, its tart flavor, and how to use it in jelly, wine, and other recipes.Tumbleweed (Salsola), how to harvest young shoots, different cooking methods, and the ethics of foraging invasives.Kochia “land caviar” (tonburi), including seed processing, rinsing to remove saponins, and creative flavor pairings.Ground cherries (Physalis), how to identify species, clear up toxicity myths, know the best harvest times, and find their favorite habitats.Foraging safety tips, from avoiding lookalikes to harvesting ethically and steering clear of beginner mistakes.The unique challenges and opportunities of foraging in the Intermountain West.Use code “yearofplenty” for 15% OFF at www.mtblock.comMY ULTIMATE FORAGING GEAR LIST - Check it outLeave a review on Apple or Spotify and send a screenshot to theyearofplenty@gmail.com to receive a FREE EBOOK with my favorite food preservation recipes.Watch the Video Episode on Youtube:https://www.youtube.com/live/lH80VIp2b4A?si=yQO1XqW46Dyad8kMSign up for the newsletter:www.theyearofplenty.com/newsletterSupport the podcast via Patreon:https://www.patreon.com/yearofplentySubscribe to the Youtube Channel:https://www.youtube.com/@yearofplentyvideoDo you follow the podcast on social media yet?IG: https://www.instagram.com/poldiwieland/X: https://x.com/yearofplentypodI want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RConnect with Wild Food Girl:https://wildfoodgirl.com/https://www.instagram.com/wild.food.girl/?hl=en

In this engaging discussion, Tim Frost, known as Hoosier Forager, delves into the art of foraging for wild foods. He emphasizes the 'foraging onion' framework, which helps build confidence in identifying plants. Listeners learn about chicory as a fantastic wild coffee substitute and discover the quirks of harvesting mayapples, stressing safety and optimal timing. Tim also highlights the concerning spread of golden oyster mushrooms and their implications for native fungal species, enriching our understanding of traditional foodways.

In this episode, I’m joined by my friend Bryan from Healing Ecosystems. He’s someone who’s not just talking about food resilience—he’s living it, experimenting with wild foods, and creating abundance on the land in ways most people haven’t even considered.Episode Overview:Guerrilla grafting edible pear varieties onto ornamental Bradford pears in public spacesHow to grow and forage wild carbohydrates like turnips, sweet potatoes, Jerusalem artichokes, and groundnutsTraditional acorn processing through cold water leaching and how Indigenous peoples did it at scaleForaging Japanese knotweed: why it’s invasive, how to harvest it, and what it tastes likePractical strategies for building food resilience with wild and perennial calorie cropsUse code “yearofplenty” (all lower case) for 15% OFF at www.mtblock.comMY ULTIMATE FORAGING GEAR LIST - Check it outLeave a review on Apple or Spotify and send a screenshot to theyearofplenty@gmail.com to receive a FREE EBOOK with my favorite food preservation recipes.Watch the Video Episode on Youtube:https://www.youtube.com/live/ZwbSdmZfjdY?si=aaKO6bVHfTf1zcE-Sign up for the newsletter:www.theyearofplenty.com/newsletterSupport the podcast via Patreon:https://www.patreon.com/yearofplentySubscribe to the Youtube Channel:https://www.youtube.com/@yearofplentyvideoDo you follow the podcast on social media yet?IG: https://www.instagram.com/poldiwieland/X: https://x.com/yearofplentypodI want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RConnect with Healing Ecosystems:https://www.instagram.com/healingecosystems/

This episode is a conversation with Shane Edwards, also known as Wild Dryad—a self-taught botanist, illustrator, and foraging educator. We explore the lost legacy of the pawpaw, America’s largest edible indigenous fruit, and how reconnecting with this tropical-flavored wild food is also a path to cultural restoration, land stewardship, and ancestral knowledge. If you’ve ever wondered what pawpaws taste like, where they grow, or why they vanished from our food system—this is the deep dive you've been waiting for.EPISODE OVERVIEW:What makes pawpaw fruit so unique—and why most people have never heard of itHow Shane started foraging and built his knowledge from backyard weeds to edible landscapesThe cultural importance of pawpaw in Indigenous, African American, and rural traditionsWhy pawpaws disappeared from modern food systems (and how we’re bringing them back)Pawpaw identification tips: habitat, leaves, flowers, bark, and fruiting seasonHow to ethically harvest, hand-pollinate, and propagate pawpaw treesThe growing cultural movement to reclaim wild food accessThe risks of overharvesting and why wild tending is crucial for future abundance of wild edible plantsWhat ancestral eating teaches us about ecology, resilience, and food sovereigntyUse code “yearofplenty” (all lower case) for 15% OFF at www.mtblock.comMY ULTIMATE FORAGING GEAR LIST - Check it outLeave a review on Apple or Spotify and send a screenshot to theyearofplenty@gmail.com to receive a FREE EBOOK with my favorite food preservation recipes.Watch the Video Episode on Youtube:https://www.youtube.com/live/kJtoCvhWNQ0?si=85bZbRQRYpNSmbZhSupport the podcast via Patreon:https://www.patreon.com/yearofplentySign up for the newsletter:www.theyearofplenty.com/newsletterSubscribe to the Youtube Channel:https://www.youtube.com/@yearofplentyvideoDo you follow the podcast on social media yet?IG: https://www.instagram.com/poldiwieland/X: https://x.com/yearofplentypodI want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RConnect with Shane:https://www.instagram.com/the_wild_dryad/

Explore the deep connection between food, health, and culture as traditions are revisited. Discover the art of seasonal cooking, wild foraging, and ancient preservation techniques like cheong. Hear about the benefits of communal meals in fostering local culture, and learn how regenerative practices can restore our lands. Dive into the reviving of forgotten flavors and recipes, including unique wild ingredients. Together, they highlight the importance of teaching these skills to build community and honor stewardship of our foodways.

Wild mustard and cow parsnip are two edible plants hiding in plain sight—and they’re packed with flavor, nutrition, and foraging value. In this Year of Plenty Podcast episode, expert forager Orion Aon of Forage Colorado breaks down how to identify, harvest, and use both plants.What you’ll learn in this episode:How to identify wild mustard plants and cow parsnip in the wildKey lookalikes to watch for when foraging mustard or cow parsnipWhere wild mustard and cow parsnip grow in North AmericaCulinary uses of cow parsnip and wild mustardHow to make mustard from wild foraged mustard seedsUse code “yearofplenty” (all lower case) for 15% OFF at www.mtblock.comMY ULTIMATE FORAGING GEAR LIST - Check it outLeave a review on Apple or Spotify and send a screenshot to theyearofplenty@gmail.com to receive a FREE EBOOK with my favorite food preservation recipes.Watch the Video Episode on Youtube:https://www.youtube.com/watch?v=WygFd1baSHUSupport the podcast via Patreon:https://www.patreon.com/yearofplentySign up for the newsletter:www.theyearofplenty.com/newsletterSubscribe to the Youtube Channel:https://www.youtube.com/@yearofplentyvideoDo you follow the podcast on social media yet?IG: https://www.instagram.com/poldiwieland/X: https://x.com/yearofplentypodI want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RConnect with Forage Colorado:https://www.instagram.com/foragecolorado/https://www.foragecolorado.com/