If you are interested in foraging and natural foods you will enjoy this informative video. "Wildman" Steve Brill, forager and environmental educator, shares his expansive knowledge of wild plants, nuts and berries with us, explaining the differences in plant structure and how to distinguish between edible and non-edible plants that look alike. When foraging you can run across poison ivy and Steve shows you how to recognize the plant and also how to recognize another plant that can help prevent the rash from poison ivy. That's a plus in brush and forests where you are liable to run into this plant.

Steve doesn't rest on his own laurels but suggests several good books for further reading and teaches us why wild plants have more flavor and nutritional value than many of the modern day "technically enhanced and watered-down" foods found in the markets. Peppered with humor and an interesting "Brillophone" demonstration, Steve uses this video to educate us on several plants/trees including the black walnut, black cherry, lamb's-quarters, chicken mushroom, burdock and wrinkled rose. He further defines these plants into range, habitat, edible parts, poisonous look-alikes, nutritional value and cooking suggestions.

He shares a wonderful recipe called "Kinpira Gobo" with us using some of the foraged ingredients described on his video. If you like spicy vegetable dishes you will enjoy this recipe! Steve describes his cookbook "The Wild Vegetarian Cookbook" in which you will find many wonderful vegetable dishes. The video ends with a segment on ticks & diseases and tips to help avoid them.