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Food Foraging Movement Taking Root In San Diego

Chef Chad White smelling laurel sumac

Credit: Caron Golden

Above: Chef Chad White smelling laurel sumac


Caron Golden, Food Writer, author of the blog San Diego Food Stuff

Trey Foshee, Executive Chef and partner for George's at the Cove


The farm-to-table movement is so popular in San Diego that you even see chain supermarkets showcasing locally-grown food.

San Diego's best restaurants and chefs have also begun growing produce themselves to include in their menus.

Could foraging in the wild be the next local food trend?

Recently, local food writer Caron Golden went out with some of San Diego's top chefs to learn about the bounty of food that grows wild in San Diego.

From pine nuts to dandelions, rosemary to radish blossoms, Golden says, if you learn to pick and choose correctly, foraging can add a unique and savory touch to your meals.

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