Discover Your Unique Culinary Journey: How to Find Your Perfect Foods

In the heart of Forest Park, we stop to take in the tall trees and breathe in the fresh, pine-scented air. Our guide, wild food expert John Kallas, hands around a stem of wild ginger for us to smell and taste.

“Let’s pause for a moment to appreciate our surroundings,” John suggests.

We’re here for an outdoor workshop on winter foraging—learning how to find food in our region. “Portland is a treasure trove for wild foods,” he says. “In spring, our forests are like one big salad.”

As winter sets in, the types of wild edible foods change. While some fruits like crab apples and persimmons are still around, many require preparation to taste good. Kallas emphasizes that foraging safely is key: “You need to understand what plants to gather and when to pick them. If not, you could end up feeling sick or, worse, give up entirely.”

Even though winter may seem barren, Kallas points out that now is the ideal time to learn. When spring comes, you’ll be ready to forage effectively.

For beginners, Kallas recommends setting realistic goals and learning about plants individually. “You’ll discover when each plant is at its best,” he says. “That knowledge will spark a lifelong interest.”

His passion for wild foods comes from years of study, personal experience, and teaching. Kallas blends nutrition knowledge with practical plant identification, creating accurate data on wild edibles. “As a child, I dreamed of living off the land. Cultures built their lives around food. Museums showcase tools tied to that history.”

Kallas’ early enthusiasm for Indigenous cultures fueled his desire to understand land-based living. In college, he focused on edible plants, merging academic study with practical survival skills. This unique combination made him a leader in nutritional science for wild foods.

As we gather, he offers some winter foraging tips.

Know Your Environment
Late fall in Portland presents plenty of foraging opportunities, but always ask for permission if you’re harvesting from private property. Old gardens or parks can offer safe, chemical-free plants.

Kallas reminds us, “Check the base of the plant. If it grows in an area treated with chemicals, then its roots will absorb those toxins.”

When foraging in forested areas, keep your distance from asphalt and highways. “Stay at least 50 feet away from roads. Railroad tracks are off-limits due to long-term chemical spraying,” he warns.

Expect Limited Options
Wild edibles are scarce in winter, which means foragers should respect natural cycles. “Once the freeze hits, many fruits ferment. They become less suitable for human consumption, signaling the end of the gathering season,” Kallas explains.

Even during the colder months, certain plants like dandelions and wild spinach can still thrive. Kallas uses fruits like sumac and hawthorn berries for jams or juices, preserving their flavors for later use.

“Winter is a time for rest and learning,” he says. Aspiring foragers should study plant identification and prepare for spring by building their personal knowledge library. Kallas suggests his book, Edible Wild Plants: Wild Foods from Dirt to Plate, which is designed to help newcomers identify and use wild plants effectively.

“Every chapter focuses on a plant’s growth, edibility, and preparation,” he adds.

Through these workshops, Kallas is helping to foster a community interested in self-sufficiency and connection to nature. The growing trend of foraging taps into a need for sustainable living habits. Recent surveys show a rising interest in wild food education across the U.S.

With tools like Kallas’ workshops and educational materials, anyone can embark on their foraging journey. This winter, while plants rest, arm yourself with knowledge and prepare for a fruitful spring.

For more insights on foraging, check out wildfoodadventures.com.

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