Estuaries are the world's most productive ecosystems. High in the salt marsh the edible roots of Silverweed, Clover, Riceroot, and Lupine abound.

Many of our mountain slopes are thickly blanketed with delicious fruit in the late summer.

Throughout the summer, coastal forest openings produce a delicious diversity of fruit.

A lush patch of Miner's Lettuce. Even urban environments can produce wild foods.

As soon as the mountain snows melt, Glacier Lilies spring up and bloom. All parts are edible, especially the sweet corms.

Laying Nori out to dry. Virtually every ecosystem from the salty oceans to the snowy mountains produces an abundance of indigenous foods.

Growing from freshwater sloughs and marshes, Wapato is one of our choicest root vegetables

For a century or more wild rice has graced many lakes and sloughs throughout the Pacific Northwest

Along coastal margins where sunlight penetrates the dark forests, Salal flourishes

Although many bogs and swamps were drained for agriculture, Bog Cranberries and Labrador Tea can still be found in a few remaining wetlands.

Only a few wild foods have found there way into the market place. Chanterelles are one such success story of a sustainably harvested food source that bolsters the local economy and doesn't damage the environment.

Natural disturbance such as avalanches and fires can favor edible plants such as Fireweed. When flowering, the sweet sticky pith can be scraped from the inside of these colorful shoots.

Some Cascadian foods are jewels waiting to be discovered.

Young trees and mushrooms flourish after fires in our dry forests

Several types of tasty shellfish thrive where the sound meets the shore.

Beneath both heaven and sea swim salmon, halibut, smelt, and lingod.

Native Elk once roamed the San Juan Islands and much of our region.