Trudy Turrell – Forager
Trudy Turrell is a forager based in South Devon. She offers forages based at several wildlife projects and farms- including Carswell farm holidays,the Deer Wood Trust, Ackerll’s rewilding Project and Things Happen Here in Dartington. Trudy also works with with local schools including Newton Ferrers Primary School and Sands School, Ashburton. She is able to offer bespoke forages on the seashore and countryside for groups and individuals.
In South Devon’s mild climate you can forage every month of the year. All her forages include foraging wild food for seasonal plant based dishes that we all cook and eat together- a co- created forage and feast!
We asked her why she believes foraging is important…
“I think that in a world where we are becoming ever more separated from the natural world, foraging links us back to nature, in the simplest way possible- through food. Once you know a few easy to identify edible plants, no walk will ever be the same. You will really notice the plants around you; observe them closely, using all your senses- and since delicious edible wild food is everywhere,on your walk to work, school or your daily dog walk, you’ll be far more in tune with plants and with the changing seasons. Once you’ve started foraging, you can’t switch it off-so nature becomes far more alive and relevant to you. Once we were all foragers, so maybe people rediscover the joy and excitement of finding and foraging for wild food, then bringing it home to cook or preserve it.On my forages we always forage plants for a seasonal meal; preparing, cooking and sharing it together- often making preserves too. We get to know each other over co- created meals- It all fosters more connections between people, nature and food.“
What inspired you to take up the interest?
“I have been foraging since I picked up a copy of Richard Mabey’s Food For Free as a teenager! Then working for two decades in countryside conservation in the South Hams, I observed the plants that surrounded me- and foraging opened my eyes to both the diversity and deliciousness of the common plants that grow in South Devon’s fields, woods, hedgerows and on its shores. Not only delicious, wild plants give you so many more minerals and trace elements than even organically grown ones do. It’s because they have to struggle to survive; with roots that reach deep down to the earth or for seaweed- absorbing the mineral rich soup that is the sea. Eating something from the wild daily gives you a natural boost.”
With restaurants like Gather promoting foraging, is it a current trend and do you think it will increase in the future?
“Instagram is now full of images of foraging- making it feel a trending activity- the newest outdoor ‘hobby’, but really it’s the oldest way of feeding ourselves. People have been on the earth for up to 1.8 million years- yet we have only been farming for up to 10,000, so if our ancestors had not been able to hunt and forage, none of us would be here! It’s a humbling thought and one that always leaves the schoolchildren I take foraging, open mouthed. For without access to the internet, Youtube writing or books, our ancestors passed on a detailed knowledge of the plants that fed the tribe from parent to child- entrusting the next generation’s memory to forage for food. Whilst hunting added protein to the diets of ancient peoples, it was chancy; foraging kept everyone alive. I only wish I could see inside the head of one of our ancient ancestors- I bet they knew so many more edible plants than we do!”
It seems pretty obvious that food is important to you?
“Foraging reconnects us to the past through the basic love of food, and yes, I regularly show the plants that I’m foraging or cooking on instagram. But there’s something special about foraging as a group, creating and sharing a meal together that feels so right. I love to share that knowledge with people and hope they use it and pass it on- connecting us to nature and our past.
Foraging can help save on your food costs at a time when budgets are being squeezed. “
The forest is the new Morrisons then…?
“With a few basic preserving skills, you can make pricier ‘deli’ products too.
For example, I rarely buy- salads, greens, herbs, herb teas or coffee substitutes. I make my own ferments and sauerkraut, bouillion powder, pickles, jams, ketchup. Also sloe and damson gin, elderflower and fruit cordials- it all adds up.”
You can join Trudy for Forage and a Pint at Things Happen Here on Sunday 30th June to find out how you can gather wild foods on your doorstep and return to Things Happen Here and learn about how to preserve and cook seasonal wild food with a pint of locally brewed THH beer, cider or a soft drink of your choice incuded in the price! More details Here
You can follow Trudy on her instagram here