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(Christopher Street / Oklahoma Gazette)

Cover Story: AGRARIAN BUFFET: Foraging grows beyond noshing nuts and berries to the creation of truly hyperlocal recipes and menus

Cover Story: AGRARIAN BUFFET: Foraging grows beyond noshing nuts and berries to the creation of truly hyperlocal recipes and menus

Much like real estate, food sourcing in Oklahoma is largely focused on location, location, location. Restaurants build seasonal menus and source ingredients from local growers. Consumers are encouraged to shop and dine at locally owned venues. The art of foraging, or wildcrafting as some call it, has become more popular in recent years and is

From forest to first course

“The flavor of wild edibles is incomparable,” said Jonathon Stranger, co-owner and executive chef at Ludivine, 805 N. Hudson. “Garden-grown is good, but the flavor of wild edibles is so pure and loud.” Stranger started foraging in 2006, but got involved at a deeper level when he moved to Oregon. Upon return to Oklahoma, he

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