Innovators look to “accidental crops” as a nutritious, environmentally friendly and free food source
Philip Stark was on a long run in the hills above Berkeley, California, when he started thinking differently about the wild green plants around him. “I knew some that were edible,” says Stark, a statistics professor at the University of California, Berkeley. With research interests in nutrition and health, he wanted to learn more about these edible plants and find out which ones could be foraged for food. “Once your brain starts to notice the environment that way — once plants are not just an undifferentiated sea of green — you see the plants everywhere.”
Published by Ensia.
