4th Wild & Feral Food Week 2018

This Berkeley-based chocolate company distills essential oils from wild plants and incorporates them into craft chocolates. This month features: Pink Peppercorn & Pink Salt (Coconut Mylk), Absinthe: Dark Chocolate with Anise and Wildcrafted Mugwort (Dark), White Sage Bar (Coconut Mylk), Vintage Rootbeer Bar with Wild Cherry Bark & Birch (Dark), Crowberry & Salted Chili Pepper (Dark)

For 25% off the first month of a monthly subscription, use coupon code "foraged" at www.endorfinfoods.com/subscriptions

This Singaporean cocktail bar is committed to using local and regional produce. To celebrate wild foods, they are featuring a new menu with wild items included in drinks, such as gotu kola (centella asiatica)

BCulinaryLab is a research department within the Basque Culinary Center that conducts research on fermentation and wild plants. Graduate student Blanca del Noval will host a masterclass consisting of a plant identification walk and tasting for other culinary students.

This San Francisco foraging company supplies over 200 species of plants and fungi, largely to fine dining establishments. Founder Bryan Jessop also offer wild food surveys of farms and other private lands.

This restaurant in Salento, Italy is run by three brothers that try to build upon local traditions of fermentation and conservation of food. They collect plants from the countryside and seaside, featuring these local, raw materials on their restaurant menu.

Accursio Lota of Solare values the raw materials that come from the land and sea. He plans to feature the simplicity of their flavors in the dishes of his restaurant during Wild & Feral Food Week.

Chef Geoffrey Deetz and his wife Quynh Nhu serve traditional, authentic dishes from all regions of Viet Nam. For one evening during Wild & Feral Food Week, they plan to feature hand rolled spring rolls utilizing fresh greens, weeds and herbs.

Luca Cella is a forager and fisherman who sells preserved wild vegetables and fish. He offers foraging tours in Palerno, Italy through Aura Cilento.

Food Evolutions is a cooperative effort aimed at applying experimental archaeology to address diet, a critical world health issue. Bill Schindler and Kevin Thornton will be hosting a foraging tour to celebrate Wild & Feral Food Week.

Chef Elijah Holland's new Shanghai restaurant, Botanik, will be strongly influenced by wild and feral foods. He is also involved in the wild and feral distillery Manly Spirits.

This company produces the only gin from Islay, Scotland. The Botanist incorporates 22 wild, hand-foraged botanicals. The Botanist is holding a foraging event for bartenders at Wildhawk in the San Francisco Mission District on 17 May.

Manoella 'Manu' Buffara of Restaurante Manu has swiftly become one of Latin America's hottest young chefs by celebrating the diverse natural produce of the Paraná region in beautifully presented, contemporary dishes.

Chef Chris Kronner is the chef of the recently re-launched Henry’s at the Graduate Berkeley where he serves American comfort food to high levels of care and consideration. During Wild & Feral Food Week, the restaurant will offer select dishes featuring foraged ingredients.

Hoggorm is a small pizza and wine bar in Bergen, Norway. Their delicious pizzas feature toppings delivered from small, local Norwegian farmers. For Wild & Feral Food Week, they will be serving a pizza with foraged wild ramson.

MTN is a hip Japanese gastropub with some California flair. MTN will be creating a wild harvested seaweed salad with Sea Palm, Ribbon Kelp, and Dwarf Rockweed harvested by a forager from north of Big Sur.

Chef Tom Cockerill will be catering meals with foraged ingredients, including tortellini with hogweed shoots and sushi garnished with wild allium flowers, forget-me-nots, and other wild edibles.