Algae was long a part of Irish cuisine. It helped some survive the Great Famine.
People have been harvesting seaweed for thousands of years, but now it's become so popular, you can even take a class.
For Pascal Baudar, LA is a treasure trove of edible plants and insects that he uses in unusual culinary creations.
Jana Wilson introduces us to her 5-day-old Sicilian Buttercup chicks, Didi Emmons loves cooking wild edibles, and strawberry shortcake for dessert!
Morel mushrooms fruit in the spring, signaling a Hoosier tradition of hunting the wooded areas. Traditional Arts Indiana learns more about these elusive fungi.
One of the earliest spring vegetables, asparagus takes a lot of patience to grow, but the results are worth it! Here's how to preserve your spring harvest.