1.02022 Archive of RENATURED, Marina Zurkow's Research Bloghttps://o-matic.com/blog-archive-2022Marinahttps://o-matic.com/blog-archive-2022/blog/author/admin/[caption id="attachment_2554" align="alignnone" width="455" caption="Foraging in Marine Park in early December"]<img class="size-full wp-image-2554 " title="foraging" src="https://o-matic.com/blog-archive-2022//wp-content/uploads/2012/01/foraging1.jpg" alt="" width="455" height="339" />[/caption]   I am co-conceiving a dinner that takes a new look at the "local" (info in next post) with <a href="http://michael-connor.com/" target="_blank">Michael Connor</a> and Alex Freedman at <a href="http://www.theartistsinstitute.org/" target="_blank">The Artist's Institute</a> (Anthony Huberman/Hunter College space in the LES) on Monday Jan 16. A lot of amazing people were involved - - Environmental artist <a href="http://oliverk.org/" target="_blank">Oliver Kellhammer</a> helped us forage at Marine Park, thanks to good tips from <a href="http://www.wildmanstevebrill.com/" target="_blank">Wildman Steve Brill</a> - Andrew Nundel, a forager in Gloucester MA , whom I met through the <a href="http://tech.groups.yahoo.com/group/ForageAhead/" target="_blank">Forage Ahead Yahoo Group</a> generously donated his stash of frozen Japanese knotweed - The chefs Lauryn and Albert from <a href="http://lucullanfoods.com/" target="_blank">Lucullan Foods</a> are fabulous <em>and</em> exciting to be around, they know so much are are truly adventurers - and Bun Lai, the owner and genius behind New Haven's <a href="http://miyassushi.com/" target="_blank">Miya's Sushi</a>, whom I found through this  GOOD article:  <a href="http://www.good.is/post/when-life-gives-you-invasive-species-make-sushi/" target="_blank">"When Life Gives You Invasive Species, Make Sushi"</a>  that  10 different people sent me. Bun Lai is a gustatory superhero. Here's the text he sent Michael today: <blockquote>I just finished foraging.  I caught roughly fifty Asian shore crabs, thirty wild oysters and a bunch of wild rock seaweed.   I also made you all five bottles of sake from fresh pine needles.  Native Americans used to eat the inner cambrium of pine during winter months when scurvy would be a problem because pine contains a lot of vitamin c. Check out <a href="http://bunlai.tumblr.com/" target="_blank">Bun Lai's blog </a></blockquote>  rich