Foraging the Ozarks: Finding, Identifying, and Preparing Edible Wild Foods in the Ozarks. This item is unavailable.Foraging the Ozarks: Finding, Identifying, and Preparing Edible Wild Foods in the Ozarks

The Ozark Mountains in Missouri and Arkansas have had a long history of foraging, ever since the earliest white settlers came from the Appalachians and survived off of what they could find, trap, and hunt. Today, foraging remains a major activity among the outdoor community there, supported in large part by established buyers of local edibles such as ginseng, wild berries, and nuts.

Foraging the Ozarks, written by local wilderness expert Bo Brown, highlights about a hundred commonly found edibles in the Interior Highlands, from ubiquitous herbs to endemic species. With sidebars, recipes, helpful tips, and toxin warnings throughout, Foraging the Ozarks is the only guidebook the Ozark outdoor enthusiast will need to pick it, cook it, and eat it.

Bo Brown has been teaching primitive skills since 1992. He is the founder and director of the First Earth Wilderness School, a survival and primitive skills school located in the heart of the Ozarks, and regularly leads courses on foraging, primitive hunting, and toolmaking throughout the area. He also instructs Army Special Forces on wilderness survival as part of the Army’s SERE training program. He lives in Rogersville, Missouri.