Photo of acorn flour cookies

When environmental education coordinator Bryanna Kuhlman decided to focus on ethnobotany for this year’s Thanksgiving hike, she knew she would talk about how people have used acorns for food as part of the Kenue Park program. She came to me (community relations coordinator Kiley Roth) and casually mentioned it would be fun to make cookies…

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Cream of Pheasant, Wild Rice & Mushroom Soup by Barbara Tagami 2                PHEASANT BREAST MEAT 1/2 TSP       SALT 1/2 TSP       GARLIC POWDER OR 1 CLOVE FRESH GARLIC –SLICED 2 TSP          CHICKEN BOULLION OR 2 CANS CHICKEN BROTH BLACK PEPPER to taste COMBINE INGREDIENTS IN A POT AND ADD ENOUGH WATER TO COVER THE PHEASANT…

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As promised, I bring you the first of many Barbara Tagami Wild Edibles recipes. We hope you enjoy it! (Wild game jambalaya recipe) We would love to hear your thoughts on the recipe, your comments after tasting it, or even your own recipes – if you’re willing to share. Just leave a comment at the…

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