Destinations / go
What is the opposite of Costco? if you’re think- ing Whole Foods, try harder. Much harder. instead of aisles, think
trails. instead of smucker’s jam, picture wild
mountain currants and gooseberries. Farmed
salmon becomes whatever is tugging on your
fishing pole. Frozen lobster tails? Uh-uh. try
fresh crawfish. Literally millions of them,
scampering around the shallows of Lake
tahoe, so many you can catch them with two-liter soda bottles (true).
Don’t worry — this isn’t yet another rant
on the scourge of processed foods. Rather, it’s
a challenge. i challenge you to host the most
inconvenient dinner party of your life, where
everything on the table is either shot, caught
or foraged. i’m daring you to discover your
inner caveman this summer and utilize those
dormant skills to achieve a level of self-suffi-ciency you never thought possible.
of course it’s not going to happen. But what
if it did? What if society came to a standstill
and we were all left to fend for ourselves?
how well equipped are you to source the
four basics needs for survival: food, water,
shelter and fire?
if the answer is “i’d be screwed” and you live
in Northern California, then there’s somebody
you need to meet: hank shaw. a journalist and
former line cook, hank now earns a living as a
professional omnivore based near sacramento.
“i spend my days thinking about new ways to
cook and eat anything that walks, flies, swims,
crawls, skitters, jumps — or grows,” he says.
he’s the author of Hunt, Gather, Cook: Finding
the Forgotten Feast (a must-read for future cave
dwellers), and his website, hunter-angler-gardener-Cook ( honest-food.net), has been
nominated as Best Food Blog by the James
one of the ways hank earns a living as a
professional omnivore is hosting foraging
trips, ranging from California’s beaches (his
2013 clamming expedition to Bodega Bay is
already sold out) to the mountains. one of his
most popular outings is edible hikes, where
participants learn how to identify the myriad
edible plants that grow throughout the sierra
Nevada: wild onions, parsley, clover, nutmeg,
currant, mint, rhubarb, miner’s lettuce, man-zanita, thistle, wheatgrass, buckwheat, ginger,
licorice and dozens more.
hank’s edible hikes are hosted by tahoe
trips & trails, a truckee-based outdoors
company owned and run by Patty and Jeff
Baird, who also own one of the top hotel/
restaurants in tahoe, the Cedar house sport
hotel. “hank’s passion for being an active
participant in the food we eat fits in perfectly
with our vision to create a natural connection
between the human body and the landscape
we exist in,” Patty says.