Want to Save Money on Groceries? Forage in Your Backyard

On a weekday afternoon, petite Tama Matsuoka Wong is armed with two large garbage bags filled to the brim with backyard weeds. She's standing on a crowded New York City subway platform awaiting a train that will transport her and her heavy bag of goodies to Daniel, a three-Michelin-star restaurant.

Is Tama a crazed woman? No. She is a financial services lawyer, wife, mother of two teenage daughters, and a forager.

If you've never heard of the term forager, you're not alone. Foraging is the act of searching for food or provisions. It's a centuries-old activity, and if you've ever picked a wild fruit off a bush you could give yourself the title of forager, too.

I was first introduced to Tama at Terroir, an annual hospitality industry symposium held in Toronto. The symposium provides an illuminating look into the creativity and ethics of hospitality professionals who are redefining convention. I was intrigued by how excited Tama was about her new discoveries and her new passion. Moreover, I was interested in how foraging could help preserve our at-risk food system, help with food security and save people money on their grocery bills.

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SLIDESHOW: CLICK PHOTO FOR A GALLERY OF WILD, EDIBLE PLANTS

Recently, Statistics Canada said annual inflation creptd up one-tenth of a point to two per cent in April. And, rising food prices have contributed to this increase.

Additionally, it looks like the world has taken note of the food security issues that exist in Canada. UN special rapporteur for food Olivier De Schutter issued a scathing report on Canada's food system during a recent visit. During his 11-day tour he found that there were too many people going hungry in this country. According to statistical estimates, there are over 2 million people who cannot feed themselves adequately.

Nonetheless, his recommendations were met with a lot of political pushback from a few senior cabinet ministers. De Schutter said people want to better control the food system, re-localize food systems and be more connected to those who produce food for them.

Politics aside, perhaps foragers like Tama are on to something.

In her new book, co-written with Eddy Leroux, FORAGED FLAVOR: Finding Fabulous Ingredients in Your Backyard or Farmer's Market, with 88 Recipes, Tama takes cooking with plants to the next level.

This book isn't a glorified at-home version of Survivor, but a guide that teaches the reader how to find and select ingredients that grow around us, yet are not stocked at the local supermarket. Furthermore, the recipes are simple and delicious.

The latest trend in food
" It [foraging] doesn't involve a lot of money or time – in fact it's as easy as stepping into your own backyard," says Tama from her home in New Jersey.
She uncovers a variety of foods that can be found in your backyard, garden, in both urban and rural farms, as well as surrounding meadows and forests.

What's in it for you?
While some people get excited about the hot, sunny days of spring and summer, they also have to worry about eradicating weeds, such as dandelions, from their lawns. But once you discover the value of these "pesky" weeds there won't be a need to get down on your knees and yank them out in disgust. More to the point, the money spent on chemicals pumped onto your lawn could be spent on other items for your household. I'm not suggesting putting an entire industry out of business, but if it's possible to work with nature, instead of against it, maybe, it's worth looking into.

Who can do it?
Virtually everyone. Granted that Tama lives in a rural area, she says, urban and suburban dwellers can get in on the action as well. There are numerous edible weeds across North America, and if you grow herbs at home, you can notice that there are weeds that can develop before your herbs are in full bloom. "Anywhere you have weeds you have potential food," says Tama.

Time commitment and savings
For Tama, foraging isn't a full-time commitment. In the winter she is fully engaged in her corporate work, but from March to November you can find her working as a forager for Daniel in New York City.

One of the many benefits of foraging is slashing her food bill. Lately, she hasn't been buying a lot of vegetables. For instance, she has replaced scallions with onion grass and wild garlic (easily found across North America).

Another benefit is the convenience of no longer having to drive to the grocery store and push a shopping cart around the aisles.

"My idea of foraging is not about walking six miles to find the last morel in the woods; it's about finding something easily that tastes good."


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