As soon as we stepped foot onto the Douglas Family Preserve, social experimentalist Robin Greenfield immediately beelined for a patch of wild radish growing on the bluff and started collecting.
He set down his makeshift mobile “pantry” in a patch of dirt. It looked heavy. The wooden shelves were stocked with glass mason jars full of foraged goods. They looked like potions: Spices, salt from the ocean, apple and plum sauces, and maple syrup swirled in their containers.
It was day 233 of Greenfield’s experiment in eating only foraged foods for a year. No grocery stores. No restaurants. No garden. No food industrial complex.