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Digital Subscriptions > Be Kind > May 2019 > Foraging

Foraging

The Culinary Caveman tells us why, in order to look ahead to the future, we need to step back in time

The thought of foraging immediately transports one back in time, to a vast expanse of continuous survival, a timeless nutrient pursuit, when all of our food was provided for by Mother Nature’s ‘help yourself larder’. Today, many survive from plastic-wrapped, best-before dated, barcoded food – isn’t it about time we stop looking at food as a product and start to see it as our natural inheritance?

Foraging was of course a necessity, not a novelty, back then, but the pursuit actually opens more doors than may be immediately apparent. Finding food is not the only result, there are the added bonuses of companionship, fitness, fresh air, reconnection, immune boosting, as well as relief from depression and anxiety and no doubt many more as well. Or, it can viewed as a fantastic hobby, encompassing aspects from disciplines as diverse as anthropology, archaeology, nutrition, diet, history, prehistory, geography, botany and biology. Whether out in the countryside, or even amongst the weeds at the back of the local park, foraging can be surprisingly beneficial.

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About Be Kind

Hello, Most of us are lucky enough to have someone who taught us how to be kind. For me, it was my dad. He showed me how to warm up a cold bumble bee in my hands and how to grow runner beans in the garden. Dad was forever picking up litter wherever we went, rescuing the baby ducklings who had slipped down the drain outside our house, and he taught me to have the utmost respect for all creatures, great and small. As the threats of climate change and plastic pollution weigh heavily on our minds, we spend so much time focusing on looking forward, concerned about the damage we have wreaked on our planet and what the future holds. However, it seems a lot of the answers to our current problems can be found by looking backwards. In this issue we talk about lessons we have learned from past generations, how to adopt a thriftier, more careful attitude to waste and the importance of sharing information. We discuss the valuable lessons we have learned from our families and friends and hope to inspire more people to go back to basics – it might just be the only way to save the world. We also had the pleasure of speaking to Deliciously Ella about making vegetables cool, Mark Griffiths shares the most wonderful images of inspiring open-water swimmers, and the Culinary Caveman gives us his top tips for successful foraging. Enjoy the issue, Phillipa Editor