This durable, laminated pocket guide outlines basic skills for coastal foraging on the West Coast. This resource is portable and waterproof and is suitable for place-based learning and environmental education in a variety of curricular areas ranging from Foods, Outdoor Education, or Science. Each edible item is photographed in colour, making identification easy. The annotations for each species include their full name, scientific nomenclature, identification markers, harvesting instructions, and cooking tips. Information about locations, tools, water movement, and using the tides in one’s favour is also provided. Note that no information is provided regarding seafood safety, harvesting licences, stewardship, or food storage temperatures. Robin Kort is a professional chef and owner of Swallow Tail Culinary Adventures.

Images: Colour photographs
Bibliography: No
Index: No

Source: Books BC - BC Books for Schools

Robin Kort is a Pacific Northwest chef, forager, sommelier, and owner of Swallow Tail Culinary Adventures. She harvests and cooks between the mountains and the ocean near Vancouver, BC, and has been featured on the Food Network, ItteQ Japan, the CBC, the Huffington Post, Conde Nast Traveller, and in the Globe and Mail.

Robin Kort's profile page

"The multitalented outdoorsperson-culinary artist isn’t just highly skilled and extremely knowledgeable . . . she also takes gorgeous photos." —Stir

"Naturally, the book will feature plenty of foraging insight including tips for easily identifying edible plants, as well as environmentally-minded information to help you be the best west coast forager you can be." —Eat North

"In The Coastal Forager’s Cookbook, Chef Robin takes us on a beautiful and delicious journey in discovering Mother’s nature gift to us... Foraging is an educational foray into the wild... It is about listening to the land and sea." —Bruno Feldeisen, chef, author, and judge on The Great Canadian Baking Show, CBC and Netflix

"Chef Robin reminds readers of the cycles that inform us when the wild foods are best for foraging . . . Robin’s delicious recipes expand our repertoire of regenerative wild foods here on the West Coast." —Lori Snyder, Indigenous Métis Herbalist & Educator

"This book is a true delight... Robin has provided us with her own unique selection of foraged delicacies to use in her original culinary creations.... This book is a perfect fit for the Slow Food philosophy." —Nancy Turner, author of Plants of Haida Gwaii and The Earth’s Blanket

"Chef Robin’s exploration and study of the wild edibles of the Pacific Northwest has opened up a whole new grocery list of ingredients and flavors . . . Her thoughtful use of these ingredients create a modern spin on classic recipes taking very unique flavors and making them extremely approachable and delicious." —Chef Robert Belcham