{"id":12654,"date":"2020-12-10T07:00:00","date_gmt":"2020-12-10T12:00:00","guid":{"rendered":"https:\/\/www.scenichudson.org\/?post_type=magazine&#038;p=12654"},"modified":"2025-10-23T17:18:07","modified_gmt":"2025-10-23T21:18:07","slug":"guided-foraging-in-the-hudson-valley","status":"publish","type":"magazine","link":"https:\/\/www.scenichudson.org\/viewfinder\/guided-foraging-in-the-hudson-valley\/","title":{"rendered":"Guided Foraging in the Hudson Valley"},"content":{"rendered":"\n<p>Tramping through a patch of woods in the Hudson Highlands between Beacon and Cold Spring, James O\u2019Neill points out edible plants and mushrooms, explaining how to identify each, how to best prepare them, and even why, environmentally speaking, you should be eating them. <\/p>\n\n\n\n<p>Garlic mustard, for example, is a green that can be eaten raw in salads, sauteed, or grated from the root like horseradish, and because it\u2019s an invasive species that competes with native pollinators, picking it helps the local ecosystem.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img fetchpriority=\"high\" decoding=\"async\" width=\"1400\" height=\"1400\" src=\"https:\/\/www.scenichudson.org\/wp-content\/uploads\/2020\/11\/Chicken-of-the-Woods-1-1400x1400.jpg\" alt=\"Chicken of the woods mushroom in Hudson Valley woods\" class=\"wp-image-12922\" srcset=\"https:\/\/www.scenichudson.org\/wp-content\/uploads\/2020\/11\/Chicken-of-the-Woods-1-scaled.jpg 1400w, https:\/\/www.scenichudson.org\/wp-content\/uploads\/2020\/11\/Chicken-of-the-Woods-1-350x350.jpg 350w, https:\/\/www.scenichudson.org\/wp-content\/uploads\/2020\/11\/Chicken-of-the-Woods-1-200x200.jpg 200w, https:\/\/www.scenichudson.org\/wp-content\/uploads\/2020\/11\/Chicken-of-the-Woods-1-768x768.jpg 768w, https:\/\/www.scenichudson.org\/wp-content\/uploads\/2020\/11\/Chicken-of-the-Woods-1-1536x1536.jpg 1536w, https:\/\/www.scenichudson.org\/wp-content\/uploads\/2020\/11\/Chicken-of-the-Woods-1-2048x2048.jpg 2048w, https:\/\/www.scenichudson.org\/wp-content\/uploads\/2020\/11\/Chicken-of-the-Woods-1-600x600.jpg 600w\" sizes=\"(max-width: 1400px) 100vw, 1400px\" \/><figcaption class=\"wp-element-caption\">Chicken of the woods (Photo courtesy James O&#8217;Neill)<\/figcaption><\/figure>\n\n\n\n<p>\u201cI believe that foraging can have a positive impact on the environment if done sustainably and mindfully,\u201d O\u2019Neill says. \u201cIt gets people out into their natural environment and, through plant identification, gets people\u2019s minds engaged with the ecosystem they are a part of.\u201d<\/p>\n\n\n\n<p>Foraging guides like O\u2019Neill can help residents and visitors of the Hudson Valley with discovering the region\u2019s bounty of wild edible plants and mushrooms, as well as how those foods can be responsibly harvested. <\/p>\n\n\n\n<p>(A few notes on responsible harvesting: The removal, including foraging, of plants is not allowed in Scenic Hudson parks. Foraging is also prohibited in New York State parks. Gathering wild food can create challenges, both collective and personal. Foragers should follow <a rel=\"noreferrer noopener\" href=\"https:\/\/thegoodliferevival.com\/blog\/foraging-rules\" target=\"_blank\">seven basic rules of foraging and avoid harming the local ecosystem<\/a>. They also have to be careful about poisonous lookalikes and <a rel=\"noreferrer noopener\" href=\"https:\/\/www.anourishingharvest.com\/about\" target=\"_blank\">herbicide applications<\/a>, and aware of some of the misunderstandings that <a rel=\"noreferrer noopener\" href=\"https:\/\/www.thekitchn.com\/alexis-nikole-nelson-forager-tiktok-the-way-we-eat-23060470\" target=\"_blank\">foragers, including of people of color, are candid about potentially facing<\/a> on the land.)<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"1080\" height=\"899\" src=\"https:\/\/www.scenichudson.org\/wp-content\/uploads\/2020\/12\/Fiddlehead-Ferns-Cattail-Hearts-Ramps-White-Pine-Switchel-Wild-Baby-Greens-Wildflowers-garlic-mustard-and-mullein-nettle-tea.jpg\" alt=\"Board of items foraged in Hudson Valley\" class=\"wp-image-13225\" srcset=\"https:\/\/www.scenichudson.org\/wp-content\/uploads\/2020\/12\/Fiddlehead-Ferns-Cattail-Hearts-Ramps-White-Pine-Switchel-Wild-Baby-Greens-Wildflowers-garlic-mustard-and-mullein-nettle-tea.jpg 1080w, https:\/\/www.scenichudson.org\/wp-content\/uploads\/2020\/12\/Fiddlehead-Ferns-Cattail-Hearts-Ramps-White-Pine-Switchel-Wild-Baby-Greens-Wildflowers-garlic-mustard-and-mullein-nettle-tea-350x291.jpg 350w, https:\/\/www.scenichudson.org\/wp-content\/uploads\/2020\/12\/Fiddlehead-Ferns-Cattail-Hearts-Ramps-White-Pine-Switchel-Wild-Baby-Greens-Wildflowers-garlic-mustard-and-mullein-nettle-tea-768x639.jpg 768w\" sizes=\"(max-width: 1080px) 100vw, 1080px\" \/><figcaption class=\"wp-element-caption\">Fiddlehead ferns, cattail hearts ramps, white pine switchel, wild baby greens, wildflowers,  garlic mustard and mullein nettle tea (Photo: (Photo: James O&#8217;Neill, <a href=\"https:\/\/www.instagram.com\/deepforestwildedible\/\">@deepforestwildedible<\/a>)<\/figcaption><\/figure>\n\n\n\n<p>Bringing expertise on where and how to go about wild food-seeking safely, O\u2019Neill leads foraging workshops in the Hudson Valley as part of his foraging service, <a href=\"https:\/\/www.instagram.com\/p\/Bl6XotFBmiV\/\">Deep Forest Wild Edible<\/a>, which also provides wild ingredients to both home cooks and pro chefs. Its two-hour workshops cover foraging basics, including plant and mushroom identification and preparation, as well as health and legal considerations, such as which areas are prone to contamination or may be restricted to foraging.<\/p>\n\n\n\n<p>\u201cI recommend beginners to start with a few easily identifiable species first \u2014 ones that do not have any poisonous look-alikes, such as ramps, garlic mustard, cattails, fiddlehead ferns, and stinging nettle,\u201d O\u2019Neill says. \u201cThese are all easily identifiable and have features that clearly will distinguish them from any nonedible species they could be confused with.\u201d<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"1080\" height=\"810\" src=\"https:\/\/www.scenichudson.org\/wp-content\/uploads\/2020\/12\/deepforestwildedible-various.jpg\" alt=\"Various foraged mushrooms\" class=\"wp-image-13223\" srcset=\"https:\/\/www.scenichudson.org\/wp-content\/uploads\/2020\/12\/deepforestwildedible-various.jpg 1080w, https:\/\/www.scenichudson.org\/wp-content\/uploads\/2020\/12\/deepforestwildedible-various-350x263.jpg 350w, https:\/\/www.scenichudson.org\/wp-content\/uploads\/2020\/12\/deepforestwildedible-various-768x576.jpg 768w\" sizes=\"(max-width: 1080px) 100vw, 1080px\" \/><figcaption class=\"wp-element-caption\">Various mushrooms (Photo: James O&#8217;Neill, <a href=\"https:\/\/www.instagram.com\/deepforestwildedible\/\">@deepforestwildedible<\/a>)<\/figcaption><\/figure>\n\n\n\n<p>While O\u2019Neill holds state certification for identifying mushrooms, he\u2019s gained his knowledge of foraging through a wide-ranging career that\u2019s taken him from the forest into the restaurant industry and back to the forest again. After high school, the Newburgh native attended Paul Smith\u2019s College in the Adirondacks in hopes of becoming a park ranger, but was turned off by bureaucracy. Instead, he entered the kitchen, eventually traveling to Prince Edward Island in Canada to join his cousin, celebrity chef Michael Smith, at <a href=\"https:\/\/innatbayfortune.com\/\">The Inn at Bay Fortune<\/a>.<\/p>\n\n\n\n<p>\u201cWe had gardens where we grew much of our produce and all of our herbs, and we would tramp through the island forests in search of the abundance of wild mushrooms that grow there,\u201d O\u2019Neill sasys of his time at The Inn. \u201cThat was my first exposure to wild mushrooms that had any weight in the culinary ring.\u201d<\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"alignleft size-medium\"><img loading=\"lazy\" decoding=\"async\" width=\"350\" height=\"350\" src=\"https:\/\/www.scenichudson.org\/wp-content\/uploads\/2020\/12\/Dina-Falconi2_Matthew-Fass-350x350.jpg\" alt=\"\" class=\"wp-image-13467\" srcset=\"https:\/\/www.scenichudson.org\/wp-content\/uploads\/2020\/12\/Dina-Falconi2_Matthew-Fass-350x350.jpg 350w, https:\/\/www.scenichudson.org\/wp-content\/uploads\/2020\/12\/Dina-Falconi2_Matthew-Fass-200x200.jpg 200w, https:\/\/www.scenichudson.org\/wp-content\/uploads\/2020\/12\/Dina-Falconi2_Matthew-Fass-768x768.jpg 768w, https:\/\/www.scenichudson.org\/wp-content\/uploads\/2020\/12\/Dina-Falconi2_Matthew-Fass-600x600.jpg 600w, https:\/\/www.scenichudson.org\/wp-content\/uploads\/2020\/12\/Dina-Falconi2_Matthew-Fass.jpg 1024w\" sizes=\"(max-width: 350px) 100vw, 350px\" \/><figcaption class=\"wp-element-caption\">Dina Falconi (Photo: Matthew Fass)<\/figcaption><\/figure>\n<\/div>\n\n\n<p>O\u2019Neill isn\u2019t the only professional forager and advocate in the Hudson Valley. Dina Falconi, author of <a href=\"https:\/\/www.botanicalartspress.com\/\"><em>Foraging &amp; Feasting: A Field Guide and Wild Food Cookbook<\/em><\/a>, is an Accord-based herbalist and educator who\u2019s been foraging for more than 40 years. Falconi\u2019s knowledge of the region\u2019s wild edible plants and mushrooms has been earned from teachers, mentors and self-study. She shares it through her online class, <a href=\"https:\/\/www.inthewild.kitchen\/\">\u201cIn the Wild Kitchen.\u201d<\/a><\/p>\n\n\n\n<p>\u201cGet out there and engage the plant and fungal kingdom,\u201d Falconi urges. \u201cSpend time in nature and learn to distinguish \u2018the wall of green.\u2019\u201d<\/p>\n\n\n\n<p>Falconi suggests learning from an experienced forager, but also recommends that beginners explore online resources, too. Like O\u2019Neill, she advocates foraging to connecting consumers with the source of their foods, which naturally inspires conservation and reduces reliance on unsustainable agricultural practices.<\/p>\n\n\n\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-flow wp-block-group-is-layout-flow\">\n<figure class=\"wp-block-gallery has-nested-images columns-3 is-cropped is-style-default wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-medium\"><img loading=\"lazy\" decoding=\"async\" width=\"350\" height=\"263\" data-id=\"13260\" src=\"https:\/\/www.scenichudson.org\/wp-content\/uploads\/2020\/12\/Foraged-mushrooms-350x263.jpg\" alt=\"\" class=\"wp-image-13260\" srcset=\"https:\/\/www.scenichudson.org\/wp-content\/uploads\/2020\/12\/Foraged-mushrooms-350x263.jpg 350w, https:\/\/www.scenichudson.org\/wp-content\/uploads\/2020\/12\/Foraged-mushrooms-1400x1050.jpg 1400w, https:\/\/www.scenichudson.org\/wp-content\/uploads\/2020\/12\/Foraged-mushrooms-768x576.jpg 768w, https:\/\/www.scenichudson.org\/wp-content\/uploads\/2020\/12\/Foraged-mushrooms-1536x1152.jpg 1536w, https:\/\/www.scenichudson.org\/wp-content\/uploads\/2020\/12\/Foraged-mushrooms-2048x1536.jpg 2048w, https:\/\/www.scenichudson.org\/wp-content\/uploads\/2020\/12\/Foraged-mushrooms-scaled.jpg 1867w\" sizes=\"(max-width: 350px) 100vw, 350px\" \/><figcaption class=\"wp-element-caption\">Assorted mushrooms<\/figcaption><\/figure>\n\n\n\n<figure class=\"wp-block-image size-medium\"><img loading=\"lazy\" decoding=\"async\" width=\"350\" height=\"263\" data-id=\"13264\" src=\"https:\/\/www.scenichudson.org\/wp-content\/uploads\/2020\/12\/1-Baby1-350x263.jpg\" alt=\"\" class=\"wp-image-13264\" srcset=\"https:\/\/www.scenichudson.org\/wp-content\/uploads\/2020\/12\/1-Baby1-350x263.jpg 350w, https:\/\/www.scenichudson.org\/wp-content\/uploads\/2020\/12\/1-Baby1-1400x1050.jpg 1400w, https:\/\/www.scenichudson.org\/wp-content\/uploads\/2020\/12\/1-Baby1-768x576.jpg 768w, https:\/\/www.scenichudson.org\/wp-content\/uploads\/2020\/12\/1-Baby1-1536x1152.jpg 1536w, https:\/\/www.scenichudson.org\/wp-content\/uploads\/2020\/12\/1-Baby1-2048x1536.jpg 2048w, https:\/\/www.scenichudson.org\/wp-content\/uploads\/2020\/12\/1-Baby1-scaled.jpg 1867w\" sizes=\"(max-width: 350px) 100vw, 350px\" \/><figcaption class=\"wp-element-caption\">Baby mushroom<\/figcaption><\/figure>\n\n\n\n<figure class=\"wp-block-image size-medium\"><img loading=\"lazy\" decoding=\"async\" width=\"350\" height=\"350\" data-id=\"13276\" src=\"https:\/\/www.scenichudson.org\/wp-content\/uploads\/2020\/12\/Golden-Oyster-edited_James-ONeill-350x350.jpg\" alt=\"\" class=\"wp-image-13276\" srcset=\"https:\/\/www.scenichudson.org\/wp-content\/uploads\/2020\/12\/Golden-Oyster-edited_James-ONeill-350x350.jpg 350w, https:\/\/www.scenichudson.org\/wp-content\/uploads\/2020\/12\/Golden-Oyster-edited_James-ONeill-200x200.jpg 200w, https:\/\/www.scenichudson.org\/wp-content\/uploads\/2020\/12\/Golden-Oyster-edited_James-ONeill-768x768.jpg 768w, https:\/\/www.scenichudson.org\/wp-content\/uploads\/2020\/12\/Golden-Oyster-edited_James-ONeill-600x600.jpg 600w, https:\/\/www.scenichudson.org\/wp-content\/uploads\/2020\/12\/Golden-Oyster-edited_James-ONeill.jpg 1024w\" sizes=\"(max-width: 350px) 100vw, 350px\" \/><figcaption class=\"wp-element-caption\">Golden oyster <\/figcaption><\/figure>\n\n\n\n<figure class=\"wp-block-image size-medium\"><img loading=\"lazy\" decoding=\"async\" width=\"350\" height=\"350\" data-id=\"13262\" src=\"https:\/\/www.scenichudson.org\/wp-content\/uploads\/2020\/12\/Chicken-of-the-woods-various-boletes-and-various-russula-.-deepforestwildedible_Photo-curtousy-of-@_kaeolian--350x350.jpg\" alt=\"\" class=\"wp-image-13262\" srcset=\"https:\/\/www.scenichudson.org\/wp-content\/uploads\/2020\/12\/Chicken-of-the-woods-various-boletes-and-various-russula-.-deepforestwildedible_Photo-curtousy-of-@_kaeolian--350x350.jpg 350w, https:\/\/www.scenichudson.org\/wp-content\/uploads\/2020\/12\/Chicken-of-the-woods-various-boletes-and-various-russula-.-deepforestwildedible_Photo-curtousy-of-@_kaeolian--200x200.jpg 200w, https:\/\/www.scenichudson.org\/wp-content\/uploads\/2020\/12\/Chicken-of-the-woods-various-boletes-and-various-russula-.-deepforestwildedible_Photo-curtousy-of-@_kaeolian--768x767.jpg 768w, https:\/\/www.scenichudson.org\/wp-content\/uploads\/2020\/12\/Chicken-of-the-woods-various-boletes-and-various-russula-.-deepforestwildedible_Photo-curtousy-of-@_kaeolian--600x600.jpg 600w, https:\/\/www.scenichudson.org\/wp-content\/uploads\/2020\/12\/Chicken-of-the-woods-various-boletes-and-various-russula-.-deepforestwildedible_Photo-curtousy-of-@_kaeolian-.jpg 1080w\" sizes=\"(max-width: 350px) 100vw, 350px\" \/><figcaption class=\"wp-element-caption\">Chicken of the woods, boletes and russula<\/figcaption><\/figure>\n\n\n\n<figure class=\"wp-block-image size-medium\"><img loading=\"lazy\" decoding=\"async\" width=\"350\" height=\"263\" data-id=\"12924\" src=\"https:\/\/www.scenichudson.org\/wp-content\/uploads\/2020\/11\/Turkey-Tail-350x263.jpg\" alt=\"\" class=\"wp-image-12924\" srcset=\"https:\/\/www.scenichudson.org\/wp-content\/uploads\/2020\/11\/Turkey-Tail-350x263.jpg 350w, https:\/\/www.scenichudson.org\/wp-content\/uploads\/2020\/11\/Turkey-Tail-1400x1050.jpg 1400w, https:\/\/www.scenichudson.org\/wp-content\/uploads\/2020\/11\/Turkey-Tail-768x576.jpg 768w, https:\/\/www.scenichudson.org\/wp-content\/uploads\/2020\/11\/Turkey-Tail-1536x1152.jpg 1536w, https:\/\/www.scenichudson.org\/wp-content\/uploads\/2020\/11\/Turkey-Tail-2048x1536.jpg 2048w, https:\/\/www.scenichudson.org\/wp-content\/uploads\/2020\/11\/Turkey-Tail-scaled.jpg 1867w\" sizes=\"(max-width: 350px) 100vw, 350px\" \/><figcaption class=\"wp-element-caption\">Trametes versicolor  (turkey tail)<\/figcaption><\/figure>\n\n\n\n<figure class=\"wp-block-image size-medium\"><img loading=\"lazy\" decoding=\"async\" width=\"350\" height=\"263\" data-id=\"12923\" src=\"https:\/\/www.scenichudson.org\/wp-content\/uploads\/2020\/11\/Wild-Potato-350x263.jpg\" alt=\"\" class=\"wp-image-12923\" srcset=\"https:\/\/www.scenichudson.org\/wp-content\/uploads\/2020\/11\/Wild-Potato-350x263.jpg 350w, https:\/\/www.scenichudson.org\/wp-content\/uploads\/2020\/11\/Wild-Potato-1400x1050.jpg 1400w, https:\/\/www.scenichudson.org\/wp-content\/uploads\/2020\/11\/Wild-Potato-768x576.jpg 768w, https:\/\/www.scenichudson.org\/wp-content\/uploads\/2020\/11\/Wild-Potato-1536x1152.jpg 1536w, https:\/\/www.scenichudson.org\/wp-content\/uploads\/2020\/11\/Wild-Potato-2048x1536.jpg 2048w, https:\/\/www.scenichudson.org\/wp-content\/uploads\/2020\/11\/Wild-Potato-scaled.jpg 1867w\" sizes=\"(max-width: 350px) 100vw, 350px\" \/><figcaption class=\"wp-element-caption\">Apios priceana<\/figcaption><\/figure>\n<figcaption class=\"blocks-gallery-caption wp-element-caption\">Photos courtesy of James O&#8217;Neill and Dina Falconi<\/figcaption><\/figure>\n\n\n\n<p><\/p>\n<\/div><\/div>\n\n\n\n<p>\u201cAs foragers, our relationship within nature \u2014 our complete interdependence \u2014 becomes crystal clear,\u201d Falconi wrote in <em>Foraging &amp; Feasting<\/em>. \u201cIt reconnects us to the exhilarating yet humble place within the web of life. With this comes the rewarding responsibility of caretaking the land and the plants that feed us.\u201d<\/p>\n\n\n\n<p>Beyond the environmental benefits, O\u2019Neill also believes that these locally sourced wild plants and mushrooms could be the ingredients that best define the Hudson Valley&#8217;s regional cuisine \u2014 which currently, he laments, is mostly a smattering of trends from New York City.<\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"alignleft size-medium\"><img loading=\"lazy\" decoding=\"async\" width=\"350\" height=\"350\" src=\"https:\/\/www.scenichudson.org\/wp-content\/uploads\/2020\/12\/Portrait_James-ONeill-@deepforestwildedible-350x350.jpg\" alt=\"\" class=\"wp-image-13220\" srcset=\"https:\/\/www.scenichudson.org\/wp-content\/uploads\/2020\/12\/Portrait_James-ONeill-@deepforestwildedible-350x350.jpg 350w, https:\/\/www.scenichudson.org\/wp-content\/uploads\/2020\/12\/Portrait_James-ONeill-@deepforestwildedible-200x200.jpg 200w, https:\/\/www.scenichudson.org\/wp-content\/uploads\/2020\/12\/Portrait_James-ONeill-@deepforestwildedible-768x768.jpg 768w, https:\/\/www.scenichudson.org\/wp-content\/uploads\/2020\/12\/Portrait_James-ONeill-@deepforestwildedible-600x600.jpg 600w, https:\/\/www.scenichudson.org\/wp-content\/uploads\/2020\/12\/Portrait_James-ONeill-@deepforestwildedible.jpg 1080w\" sizes=\"(max-width: 350px) 100vw, 350px\" \/><figcaption class=\"wp-element-caption\">James O&#8217;Neill (Photo: @deepforestwildedible)<\/figcaption><\/figure>\n<\/div>\n\n\n<p>\u201cWe are fortunate here in the Hudson Valley to have wonderful wild ingredients that would otherwise have to be shipped \u2014 chanterelles from the Chezch Republic, porcinis from France, morels from the West Coast,\u201d O\u2019Neill says. \u201cWe have all of these wonderful wild ingredients right here in our backyard. If we take the time and think to use what we have here, we can show the world that we&#8217;re a unique and bountiful region, with the best of the best, a truly solid contender in the global ring of famous regional cuisines.<\/p>\n\n\n\n<p>\u201cThe best cuisines are doing just that \u2014 celebrating what they have right in their microclimate, not needing to look outside of their realm for \u2018exotic\u2019 ingredients that seem to bring a certain, maybe even forced, dazzle to a dish,\u201d he continues. \u201cRegional chef masters are using what is there, and I am very proud of what we have here.\u201d<\/p>\n\n\n\n<h6 class=\"wp-block-heading\" id=\"h-arvind-dilawar-is-an-independent-journalist-based-in-the-hudson-valley-his-articles-interviews-and-essays-on-turning-pollution-into-paint-protests-against-pipelines-and-more-have-appeared-in-nbsp-newsweek-nbsp-the-guardian-nbsp-vice-and-beyond\"><a rel=\"noreferrer noopener\" href=\"https:\/\/adilawar.com\/\" target=\"_blank\">Arvind Dilawar<\/a> is an independent journalist based in the Hudson Valley. His articles, interviews, and essays on turning pollution into paint, protests against pipelines, and more have appeared in&nbsp;<em>Newsweek<\/em>,&nbsp;<em>The Guardian<\/em>,&nbsp;<em>Vice<\/em>, and beyond.<\/h6>\n","protected":false},"excerpt":{"rendered":"<p>Tramping through a patch of woods in the Hudson Highlands between Beacon and Cold Spring, James O\u2019Neill points out edible plants and mushrooms, explaining how to identify each, how to [&hellip;]<\/p>\n","protected":false},"author":38,"featured_media":12922,"parent":0,"template":"","format":"standard","meta":{"_acf_changed":false,"rs_blank_template":"","rs_page_bg_color":"","slide_template_v7":"","footnotes":""},"vf-en-espanol":[],"vf-tags":[],"magazine_category":[306,561],"class_list":["post-12654","magazine","type-magazine","status-publish","format-standard","has-post-thumbnail","hentry","magazine_category-outdoors","magazine_category-dontforgetfungi"],"acf":{"subtitle":"Pro regional foragers like James O'Neill and Dina Falconi demonstrate a fresh way of connecting with food and land","english_translation_url":"","spanish_translation_url":""},"yoast_head":"<title>Guided Foraging in the Hudson Valley - Scenic Hudson<\/title>\n<meta name=\"description\" content=\"Bringing expertise on where and how to go about wild food-seeking safely, O\u2019Neill leads foraging workshops in the Hudson Valley as part of his foraging service, Deep Forest Wild Edible, which also provides wild ingredients to both home cooks and pro chefs.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.scenichudson.org\/viewfinder\/guided-foraging-in-the-hudson-valley\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Guided Foraging in the Hudson Valley\" \/>\n<meta property=\"og:description\" content=\"Hudson Valley 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