Ruby Anastasio started foraging when she was a little kid. "We lived in Canada and I found morels in the yard every year, so I just became obsessed with it and I just spend a lot of time in the woods, ...

I love the idea of foraging for wild edibles. I try not to do it too much though because, unless they are invasive or grow in overwhelming abundance, humans are having such a negative impact on ...

The mushrooms turn the rice a dark brown or black — thus the Haitian Creole name diri djondjon, or black mushroom rice, that some call the dish. Some people also add blue crabs, shrimp or lobster.