Forage like an expert

Missouri’s undomesticated world is spilling over with bounty. There are wild and tasty foods waiting for harvest, but for those of you who wouldn’t forage in meadows or woods, consider your front lawn. Or, please, consider mine.
For more, see my Tuesday, May 14th A Spiced Life column at the Columbia Daily Tribune (Forage like an experthttp://www.columbiatribune.com/arts_life/food/), or my Missouri Life blog (http://www.missourilife.com/blogs/savor-missouri).
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About ninafurstenau

Nina Mukerjee Furstenau teaches a Food and Wine Writing for the University of Missouri Science and Agriculture Journalism program and the MU School of Journalism School. Her book, Biting Through the Skin: An Indian Kitchen in America's Heartland was the winner of the MFK Fisher Book Award and Grand Prize Award for culinary/culture writing and designated as a Kansas Notable Book. She has also written Savor Missouri: River Hill Country Food and Wine, celebrating Missouri foodways. Her essay, "And Then There Was Rum Cake," appears in the 2017 anthology, Pie & Whiskey: Writer's Under the Influence of Butter and Booze. Ms. Furstenau was in the Peace Corps in Tunisia from 1984 to 1986 and then began working life as a journalist and publisher/editor of three construction magazines beginning in 1987. Ms. Furstenau and her husband launched and published these magazines and two others until 2001. She was a month-long resident at the Vermont Studio Center in Johnson, Vermont, in 2008.
This entry was posted in Columbia Tribune, journalism, Missouri Life, regional foods, Uncategorized and tagged , , , , , , . Bookmark the permalink.

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