FOODIES WEST.COM         
JOHN SLATTERY
AUTHOR of Southwest Foraging
NATIVE PLANT EXPERT, FOUNDER of DESERT TORTOISE BOTANICALS

If you haven't foraged for your food,
  June 2017 Issue | Vol. 5, No. 10                                                                                         you have not yet fully lived on the Earth.



















 
 
 
 

Executive Chef
OCEAN PRIME | PHOENIX, AZ
JAGGER GRIFFIN

Pastry Chef
MOUNTAIN SHADOWS
 PARADISE VALLEY, ARIZONA

SEAN BECK

Mixologist
RENAISSANCE PHOENIX DOWNTOWN
TONY ESCALANTE

      
Make your own Nocino with wild AZ walnuts!


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Domaine de Cala Rosé
CHEF JOACHIM SPLICHAL

     
ZuZu restaurant
with Executive Chef Russel LaCasce
HOTEL VALLEY HO
Scottsdale, Arizona

     
Wine Educator Gary Spadafore on Napa Valley


M.F.K. FISHER
Food writer extraordinaire


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John Slattery |Author: Southwest Foraging If you have not foraged for your food, author, forager, and creative cook John Slattery wrote, you have not yet fully lived on the Earth. Neither can you quite get the depth of the true connection of people and food. Chefs who go beyond the farmers market and tend their own gardens can get a clue. Foraging in the wild produces the same realization, only macro. Not to mention some really neat finds. Slattery figures the natural way to take account for one’s home and surroundings happens when we engage in life around us. Life, that is, off the beaten path. “It’s about gaining experience with the natural world,” Slattery said about his own experience. “What better way to do that than to be seeking one’s food? Foraging is something that came from an excitement about the natural landscape and a natural inclination to develop a relationship with plants, and then, all that combined with a desire to eat.” Slattery started exploring the natural world after he spent a year traveling through Central and South America. He became fascinated with using herbs for medicinal purposes. Next, he started working with traditional native foods, like mesquite, cholla buds, and prickly pear fruit; this largely out of curiosity. Then creativity took over. He combined his natural inclination to cook with his foraged finds. “So I while I was doing that,” Slattery said of his journey, “I was taking in the landscape, I was learning the seasons, as well as how insects and animals will move and come out and recede and how the plants respond. All these multiple layers and how they’re all stacked together.” The resultant wisdom appears in his book, Southwest Foraging: 117 Wild and Flavorful Edibles from Barrel Cactus to Wild Oregano (Portland: Timber Press, 2016). The book provides an invaluable look at what’s out there and how it fits on a plate. Slattery likens foraging to immediate gratification that connects chefs with the original source.