Foraging for Flavour with Mark DeWolf

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Foraging for Flavour with Mark DeWolf
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Walking along Conrad Beach near Lawrencetown, Nova Scotia, its hard not to get distracted by the fresh whiff of salty sea breezes, and the gentle crash of waves against the seashore. I was there recently with Jolanta Grossman of Terroir & Wild Ecotours, in a quest to discover what secret ingredients nature has to offer.Poland-born Grossman, traded in a 27-year career in fashion and investment banking in London, England, for a life of natural living.

I joined Gossman on her most recent ecotour which was conducted on the shores of the Atlantic Ocean, near Lawrencetown. Gossman started the tour on Conrad Beach, explaining to the enthusiastic crowd which ranged from toddlers to seniors, about the various types of seaweed, kelp found on its shores. Gossman identifies various species of each, noting seaweeds come in three types: brown, green, and red.

I admittedly was even more enthusiastic for what was poking out of the sand just off the beach. Tucked amongst the beachgrass Gossman pointed out beach pea, which had a remarkable spring fresh flavour reminiscent of its namesake. Around a corner, swaying in the breeze under a bridge connecting Conrad Road to the beach, was some wild sea parsley, which I picked to lend some freshness to salad. However, the star ingredient of the day was chickweed.

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