Return to the wild: How foraging for food is back in fashion

Updated 5:36 AM ET, Fri August 14, 2020
Roushanna Gray coastal foragingRoushanna Gray coastal foraging
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Wild food innovator Roushanna Gray forages in the rock pools along the coastline of the Western Cape. Gray is teaching others how to bring nature to the table. Maree Louw
Her company Veld and Sea offers workshops focusing on sustainable foraging, only harvesting seaweed and other edible foods that grow abundantly in the area. Sasha Specker
Most workshops are now taking place online, but before the pandemic coastal foraging classes would be hosted on Scarborough Beach, just outside of the Cape Point Nature Reserve in Cape Town. Veld and Sea
The day's catch of macro-algae and shellfish is prepared into a coastal feast. Veld and Sea
Inside the Veld and Sea classroom in Cape Point, students learn how to create a three-course lunch with the foraged food they've collected. Sasha Specker
A floral food feast is prepared during spring in Cape Point, South Africa. Aiden Delport
Wild mushrooms and veldkool (a wild, edible weed) fritattas are made using ingredients sourced from the Good Hope Gardens Nursery in Cape Point. Veld and Sea
Gray's love of foraging began at a young age, picking berries as a toddler in Cape Town, South Africa. courtesy Roushanna Gray
She became more curious about the land and sea when she moved to Cape Point -- 70 kilometers south of Cape Town -- 14 years ago. Veld and Sea
Gray is happy to see more people connecting with nature. "People are slowing down. They're learning to appreciate the finer things in life, the smaller things in life, the art of slow living," she says. Veld and Sea