Episode #5 of Wander, Forage and Wildcraft is here!
You can now check out the latest listener-supported podcast I dreamed up: wildcrafters and foragers around the world share their stories, tips and tricks to empower you on your wild path.
Give it a listen!
(You can also listen and subscribe to Wander, Forage & Wildcraft on your favorite podcast platform).
About the Episode:
It's very possible, especially if you're from Appalachia and interested in plants, that you've already met Marc Williams. He's known the world round as an expert in many things botanical. But not only that, he's a good friend and a respected teacher of mine!
It was such an honor to interview ethnobiologist, Marc Williams, at his home in Weaverville, North Carolina. Marc explained what the title ethnobiologist means to him, along with sharing his journey to becoming one. He, of course, talks about foraging, but goes deeper into some of the complexities, like how do we know what quantity of native plants are sustainable to harvest, and foraging invasive plants isn't as simple as we'd like to think sometimes.
Marc and I discussed academic education versus life education and our experiences in each. He's had some amazing teachers through his many years of education and shares about them, as well as his own tips and tricks for foraging, especially in such a biodiverse region as western North Carolina. He was kind enough to share this unique recipe for wild bean dip (aka hummus), along with some good botanical and herbal info on its ingredients.
Marc is always a wealth of information and we had so much to talk about that we couldn't fit it all in. He'll definitely be back soon! Let us know what you think of the episode and your experience with the recipe in the comments below. Thanks for listening!
Wild Bean Dip (aka Hummus) Recipe
by Marc Williams
4 c Garbanzo Beans/Chickpeas or other type of bean
2/3 c Oil (Olive, Sunflower, Safflower)
1/2 c Lemon Juice or 1 c loosely packed Wood Sorrel (Oxalis species)
1/3 c Tahini
1/4 c Fresh Herbs (2 Tbsp dry) i.e. Parsley, Queen Anne's Lace*, Cilantro, etc
2 Tbsp Spices such as Paprika, Cumin, Turmeric
2 Tbsp Miso
2 Cloves of garlic or similar amount of other Onion/Allium family member
Sea salt to taste
Puree ingredients in food processor, adding oil and water, if necessary, while the machine is running to help with blending.
*As Marc talks about in the podcast, Queen Anne's Lace is in the Carrot family, a family that has some deadly members (like Poison and Water Hemlock). Please only add it into this recipe if you have 100% positive identification! If you are uncertain about identifying it, substitute one of the other named herbs. Always forage safely! You can check out my video about Queen Anne's Lace on Instagram here.
More about Marc Williams:
Marc Williams is an ethnobiologist. He has studied the people, plant, mushroom, microbe connection intensively while learning to employ botanicals and other life forms for food, medicine, and beauty. His training includes a Bachelor's degree in Environmental Studies concentrating in Sustainable Agriculture with a minor in Business from Warren Wilson College and a Master’s degree in Appalachian Studies concentrating in Sustainable Development with a minor in Geography and Planning from Appalachian State University. He has spent over two decades working at a multitude of restaurants and various farms and has travelled throughout 30 countries in Central/North/South America and Europe and all 50 states of the USA. Marc has visited over 200 botanical gardens and research institutions during this process while taking tens of thousands of pictures of representative plants. He is also Executive Director of Plants and Healers International www.plantsandhealers.org and on the Board of Directors of United Plant Savers. He has taught hundreds of classes to thousands of students about the marvelous world of people and their interface with other organisms while working with over 70 organizations in the last few years and online at the website www.botanyeveryday.com Marc's greatest hope is that this effort may help improve our current challenging global ecological situation.
Thanks for being here!
If you like the stories, tips and tricks on my listener-supported podcast AND want to hear more from wildcrafters and foragers around the world, please consider making a one-time or recurring donation here.
Until next time, I'm off to find new ways to empower YOU on your wild path.
Founder of the WANDER (Wild Artemisia Nature Discovery, Empowerment, and Reconnection) School, Botanist, Herbalist, & Professional Forager, Abby Artemisia, lives in rural Appalachian North Carolina. She learned about plants playing in the Midwestern woods of Ohio, working on organic farms, an herbal apprenticeship, a bachelor's degree in Botany from Miami University, and running her own tea business. She teaches about plant identification, native plants, and working with plants for food and medicine throughout the country. Her mission is offering nature and herbal education to create healing through connection with the natural world and each other. She is the author of The Forager's Wild Edible and Herbal Plant Cards and The Herbal Handbook for Homesteaders. She is the host of the podcast Wander, Forage, and Wildcract, founder of The WANDER School, and co-founder of The Sassafras School of Appalachian Plantcraft.