"When times are stressful, as these are, people instinctively do two things: take to their kitchens and go out into nature. They can also be armchair enjoyers of other people’s adventures. One of America’s most respected foragers and wild food educators, Mike Krebill, writes of a lifetime spent in nature and the classroom in A Forager’s Life. While not a traditional field guide, everything about the plants and mushrooms mentioned within is as accurate as if it were. Beyond the pleasures of foraging for edible wild plants, Krebill scatters delicious and sometimes surprising wild food recipes throughout the book. These include: Grandmother Krebill’s Hickory Nut Cake, Queen Anne’s Lace Pancakes, Mulberry Ice Cream Soda, Chanterelle Frittata, Spiderwort Soda, Clover Flower Spoonbread, Wild Grape Jelly, Hen of the Woods Jerky, Soft Persimmon Cookies, Sumac Rubber Candy and more. – Michele Atkins, The Paris Post-Intelligencer"Mike Krebill's anecdotes, useful insights, delightful recipes and helpful resources will help to explain the wonderful world of foraging. Think of this type activity as a sport or hobby, but also know as well that the ability to forage can be a survival imperative." – The Graine Thumb, Virginia Master Gardener Association"The narrative is broken up by recipes, lists, and images. In my case, I was eager to see what foraged botany starred in the 21 recipes. I own at least a dozen wild food books, and Krebill's recipes are unique to this tome. They include Queen Anne’s Lace Pancakes, Clover Flower Spoonbread, Sumac Black Raspberry Lemonade, and Hickory Nut Sandies, among others. . . . I was drawn into Krebill’s storytelling. First, about his cousin trying to defy poison ivy to reach a generous stash of hickory nuts but then finding himself hospitalized with an angry rash. And second, when a middle school class was chowing down on a particularly delicious fried puffball and suddenly discovering wriggly little creatures inside. Both serve as warnings to newbies…pay close attention to the project whether gathering or cooking." – Paris Wolfe, The Herb Society of America Blog"A Forager’s Life contains nibbles of wild wisdom from a man with an unmatched passion for teaching and discovering wild foods. Here, Mike guides us down trails of memories that have shaped his experiences in a lifetime exploring wild edibles....Mike will continue to inform and inspire countless more students to unearth their own passion for foraged flavors." – Chelsea Ewen Rowcliffe, naturalist and foraging instructor
