Appalachia’s Edible Landscape

In a walk through the forest, an Appalachian landowner and biologist points out dozens of species he and his family sustainably harvest for meals. From sycamore trees–whose syrup tastes like butterscotch–to Appalachian wasabi–a spicy root they use in their spice blends–Ryan Huish is teaching a new generation plant identification and sustainable harvesting practices.

For hikers seeking self-discovery on the Appalachian Trail, their cell phones are both a tool and a tether. Scott McCrickard studies how hikers’ use of cellphones transforms the experience of the trail.

Students in Jacob Barney’s invasive species class get to eat what they study. They cook up creative dishes that include blue catfish, wild boar, chickweeds, bamboo, kudzu, autumn olive, and wineberries.