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Several local chefs have been known to have their secret foraging spots, and now Salon takes the leap, proposing that the next stage of the local/sustainable movement could be foraging: "...what if the next menu you picked up offered nettle pesto picked from the ditch next to Route 6? Or garlic-sautéed dandelion greens gathered from the overgrown lot behind the grocery store? ... are wild edibles poised to emerge as the next gastronomic zeitgeist?" [Salon]

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