LONDON, Ont. — Foraging is becoming more common these days as chefs and foodies look to return to the roots of cooking with real local food.A recent Canadian Press report chronicles the plight of a local indigenous purveyor who has tapped into this food source and is working with restaurateurs like Brad Long, owner and chef of Cafe Belong at Evergreen Brick Works in Toronto. Long enjoys the benefits of foraging, but understands the limitations. “I think I’d be horrified if everyone started foraging,” the chef is quoted as saying by Canadian Press. “That’s not sustainable. Understand that what you’re doing is fun, but it’s also part of a preservation system. If you want to perpetuate it, you also have to be part of the protection of it.”
For the complete story, read the Canadian Press report at the calgaryherald.com.