2024-11-14
32 分钟ndi and Miquita Scottish odyssey takes an unexpected turn as they delve into the world of foraging in Alford with expert Leanne Townsend (Wild Food Stories). This episode uncovers the hidden treasures of Aberdeenshire's landscape, from chanterelles to hogweed, revealing how nature's bounty can transform both plate and perspective. Leanne's passion for wild food ignites a newfound appreciation in Andi, challenging her preconceptions about foraging. Meanwhile, Miquita discovers how this ancient practice can reframe her relationship with her urban surroundings. Their journey culminates in a heartwarming picnic that's more than just a meal – it's a celebration of connection, memory, and the legacy of loved ones. Through mushroom-laden paths and flower-strewn meadows, this episode explores how foraging can be a bridge between past and present, people and nature. It's a poignant reminder of the nourishment we can find when we slow down and savour the world around us. Special thanks to VisitAberdeenshire (visitabdn.com) for their assistance in arranging access to these special locations and people. Hosted on Acast. See acast.com/privacy for more information.
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Welcome to a very special foraging episode of Stirring It Up.
I did not think that I would love foraging in the way that I did actually have to say mum, since this particular part of our adventure where I live, there's so many jewels to be found, so many diamonds in the rough.
I was walking through the park opposite my house the other day and I saw all these mushrooms and I thought, that's because of Leanne.
Leanne's taught me how to look at things differently.
Leanne, lovely, brilliant, clever, wonderful Leanne.
The first person on the planet to ever actually get me to go foraging and enjoy it.
Yes.
And it was great because it's about so much more than just going out to pick produce.
It's about connecting to the land around you.
It's about listening to the land around you, being respectful towards it.
And then she had done this beautiful picnic for us with things that she'd foraged previously.
So she'd pickled mushrooms, which was a revelation.
Pickled mushrooms.
She'd made crackers with seaweed that she'd foraged.
She made absolutely stunning food.
And what she did was something really that the best cooks in the world do.
She brought emotion to every bite of food that we had, which is why I cried.