Earth Flavors Project

Celebrates Local Food and Foodways

June 9th, 2016

Mountain Xpress

“Fresher food is shockingly more nutritious,” agrees wild foods educator Alan Muskat, citing research reported in Jo Robinson’s 2014 book, Eating on the Wild Side. Wildness, says Muskat, is also key. A single leaf of a wild plant, he likes to tell participants in his No Taste Like Home guided tours, contains 10 times the nutrition of a comparable portion of standard garden greens…