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johnnyd

Seaside Foraging

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Chef Andrew Taylor takes his forays into the Cascades to a new level as chef/owner of Eventide Oyster Co. in Portland, Maine.

Writer Sharon Kitchens joins him and co-owners Arlin Smith and Chef Mike Wiley in a skiff around the shoreline and come back loaded with interesting stuff:

http://www.huffingtonpost.com/sharon-kitchens/beach-foraging-maine_b_3372621.html

Peak foraging season runs mid June to end of July here in the Northestern USA


"I took the habit of asking Pierre to bring me whatever looks good today and he would bring out the most wonderful things," - bleudauvergne

foodblogs: Dining Downeast I - Dining Downeast II

Portland Food Map.com

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and to my mind, the best foraging of all (aside from the shellfish) is end of summer, for rose hips along the edge of the shore.

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