The Hunter Gatherer Society
Vibrant huckleberries on the bush ready for foraging in the Pacific Northwest

Foraging for Huckleberries: A Delicious Autumn Adventure

Autumn in the Pacific Northwest signals the perfect time for huckleberry foraging. Huckleberries are small, round berries that range in color from deep blue to dark purple and are packed with flavor. Growing in the wild, these berries can often be found in moist, wooded areas and alongside hiking trails. When foraging for huckleberries, a few key tips can enhance the experience. First, familiarize yourself with the different types of huckleberries, such as blue huckleberries (Vaccinium deliciosum) and red huckleberries (Vaccinium parvifolium), as they vary in taste and habitat. Typically, I look for bushes at higher elevations in areas with plenty of sunlight. Uses and Preparation Methods When it comes to cooking with wild huckleberries, there’s nothing quite like the[…]

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To show an example of simple fruit lacto fermentation

The Forgotten History of Cider: Fermenting Wild Berries and Fruits

When we think of cider, apple-based drinks usually come to mind—especially during fall festivals and at craft breweries. However, the history of cider goes far beyond apples. Long before apples dominated cider-making, people brewed ciders using wild berries and other foraged fruits. These wild berry ciders were a way to preserve nature’s bounty and celebrate local, seasonal ingredients. Ancient Origins: Fermentation and Wild Berries Fermentation is an ancient practice, dating back more than 9,000 years. Early humans discovered that fruit, when left to sit, would ferment naturally, turning sugars into alcohol with the help of wild yeasts. Long before apples were cultivated, people used berries and fruits like wild plums, cherries, hawthorn berries, elderberries, and even wild pears to make[…]

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