What’s the Next Foodie Eco Trend? ‘Entrepreneurial Foraging.’

What’s “entrepreneurial foraging,” you ask?

That would be the businesses sprouting up around foraging for miner’s lettuce, mushrooms and other food growing wildly, even in urban environments. Think mushroom-hunting safaris.

Writes Greg Beato in Reason:

All across America, enterprising eco-aggregators are engaged in the somewhat paradoxical pursuit of commercialized foraging, leading mushroom-hunting safaris in forests and selling wild-harvested dandelion roots in bulk on the Internet. Iso Rabins, a 28-year-old resident of San Francisco, joined their ranks two years ago, when he started organizing “wild kitchens,” paid events where diners enjoy “rambling dinner[s] of wild foraged foods” in private locales around the Bay Area. A few months later, Rabins added home delivery of food boxes to his menu of services.

(Via the New York Times Ideas blog)

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