welcome
wellfedfolks is a blog soon to come, that will emphasize no-waste, omnivore-centred recipes that I use in my own home. In the meantime, follow me on instagram @wellfedfolks / #wellfed
edge-fed is my blog about foraged foods. The name comes from the permaculture principle of 'edges.'
An edge is a place where 2 or more systems meet, which causes exponential biodiversity and hybridity.
Edges are often the most productive places to meet diverse life: not only an abundance of local food and medicine, but also amazing people with intersectional identities, often working to survive oppressive structures and heal by connecting with land.
Edges are also where opportunistic and 'invasive' plants employ themselves to fill in disturbed, polluted, threatened, or cleared ground. Many of these invaders are useful and edible although they may be challenging the native flora-- I want to devote many pages of the blog to celebrating their gifts.
You can graze along edges with me by following my blog of recipes and foraged, gleaned, and cultivated treats. I hope in the end, we all end up nourished, pleased and overall, well-fed folks.
edge-fed is my blog about foraged foods. The name comes from the permaculture principle of 'edges.'
An edge is a place where 2 or more systems meet, which causes exponential biodiversity and hybridity.
Edges are often the most productive places to meet diverse life: not only an abundance of local food and medicine, but also amazing people with intersectional identities, often working to survive oppressive structures and heal by connecting with land.
Edges are also where opportunistic and 'invasive' plants employ themselves to fill in disturbed, polluted, threatened, or cleared ground. Many of these invaders are useful and edible although they may be challenging the native flora-- I want to devote many pages of the blog to celebrating their gifts.
You can graze along edges with me by following my blog of recipes and foraged, gleaned, and cultivated treats. I hope in the end, we all end up nourished, pleased and overall, well-fed folks.
My name is CamilleI am the founder of MuseumEats, a project focussed on building holistic value for forests as a part of our food system on the Indigenous land of the Hwlitsum, Katzie, Kwantlen, Kwikwetlem, Matsqui, Qayqayt, Semiahmoo, Squamish, Tsawwassen, and Tsleil-Waututh Nations and the Musqueam Band in what is now known as Metro Vancouver.
It's my dream to write a cookbook that promotes holistic foods in this vein, and what you read here are my ideas, inspirations, and nightmares. I aim to please mouths with food that is unpretentious, whole, and moreish from things I've grown, harvested, or gleaned, myself. I believe strawberries are the most delicious in the field warmed by the sun, and I'm a major sauce guy. I'm of mixed ancestry (mostly European), I'm queer, I'm a CODA. |
RECIPES
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