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Article: Where the wild things are
- Article from:
- The Independent on Sunday (London, England)
- Article date:
- May 11, 2008
- Author:
CopyrightCopyright 2008 The Independent on Sunday. Provided by ProQuest LLC. (Hide copyright information)
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Pennywort and a pint of best, anyone? The Foragers pub serves the
taste of the Sussex countryside on a plate
Every keen eater has a working knowledge of Italian (carpaccio),
French (cassoulet), Cantonese (har gau) and Vietnamese (pho). But
with the rise - or should that be growth - of wild and foraged foods
such as pennywort, chickweed, alexanders, lady's smock and sea
buckthorn, there is a whole new language to learn: English.
After all, you don't want to be a ninny and ask in what woods one
forages for "Lord of the Hundreds", as I did, only to be told it is
a local cheese. (A hard East Sussex ewe's-milk cheese found only at
dusk under broadleaf trees on south-facing slopes.)
Hove and ...