Go forth and forageAs student stomach’s rumble all over the country, Becca brown finds out if a foraging foray into Leeds undergrowth could be the answer to all your finance and hunger worries

postgraduate student from Leeds University. Mina Said-Allsopp is mushroom mad. Having run foraging walks for the past four years she teaches people how to identify mushrooms, berries and edible greens among some of Leeds most beautiful surroundings. Before we set off, Mina explains a little to her intrepid explorers about the history of foraging.

Despite having been dismissed by many as a “middle class leisure pursuit”, it could be argued that foraging is traditionally part of our culture, as all humans were once hunter-gatherers. The past five years have seen a widespread revival of foraging and resurgence in its popularity thanks to programmes such as River Cottage and celebrity forager Miles Irving. Now despite the Health Protection Agency's National Poisons Information Service reporting that it had received "209 calls from NHS staff attempting to treat suspected mushroom poisoning – a steep rise on last year's 123 enquiries and the 147 in 2008". Mina explains that as long as we are thorough and careful there is no danger, only fun to be had. “Foraging makes you see the world withcompletely different eyes," she says. "It totally

As the golden sun slices into puddles grumpy with last night’s rain, an eclectic group of strangers shuffle while bleary eyed glances are exchanged with chirpy introductions. I’m not entirely sure what I was expecting when I signed up for a foraging walk but it certainly wasn’t this. Everyone seems strangely normal.

The serious walkers shrug on anoraks and clumpy boots. While toddlers waddle in waterproof onesies, chased by parents shushing and excusing their splashes. Couples clutch their empty baskets, camera in hand, excited and anxious for this unusual Sunday morning. Our instructor arrives, cheerful and enthusiastic. She is a

“I dont know what I expected on a foraging walk but it certainly wasn’t this”

challenges your perceptions of what you can eat."

After a somewhat unnerving pep talk, we set off into Temple Newsam’s woodlands. The hushed excitement and beeping of cameras sets the tone for this life size game of Mario brothers, hunting for toadstools in unknown lands. Dewy leaves crack underfoot, tree bark breaking like the ice in this community of earthy strangers. A hyperactive dog keeps everyone entertained as we search inquisitively at the undergrowth our eyes sweeping the ground, not quite sure what to look for yet.

An overzealous yelp from the undergrowth signifies that the first illusive fungi have been found. Mina thrusts her find in arms outstretched towards her gathering crowd. She is animated as she describes the wood blewit and I feel a flicker of delight of this specimen vibrant in its pastel blue. Like nature’s Parma violet its perfumed scent brings back memories of youth. Not the grubby brown creature I had expected to come across, it could almost be considered attractive.

With the blewit picked and cleaned carefully at the root with a knife, it is popped in the basket and we move on. My competitive streak has begun to kick in and I feel myself scouring feverishly at the soil with more intensity then before. It would seem my dedication pays off as a small white umbrella peers out from behind a tree. With a rush of adrenaline I shout Mina over and as I beam with pride she confirms I have indeed found the next edible mushroom, a common morel. Similar in appearance to a button mushroom, Morels are dome shaped and white in colour when they are young and begin to flatten out and darken with age. Delicious in omelets they can be slightly temperamental as they don’t agree with

everyone and can often cause gastric upsets. “Best to nibble before diving straight in” Mina explains.

The next mushroom we come across and absolutely the most grotesque of the trek is named “jelly ears” Bearing an uncanny resemblance to human ears they evoke a gasp from their audience as we discover them spewing from a tree trunk. Gelatinous and rubbery on one side then flesh like and silky on the reverse they are thin and light brown in colour with indentations and hollows delving towards one narrow side. You would be forgiven for thinking you had found the missing piece of a Van Gogh portrait.

As the rain begins to twinkle between crisp autumn leaves, and the group chatter emphatically, all inhibitions dissolved through a haze of winter sun and sodden trousers. Bonds have formed over a new found fondness of shaggy parasols and common ink caps. Trudging back towards base camp like triumphant soldiers, mushrooms as trophies glistening from once empty wicker, resounding anticipation lingers as to what the final product may be. The result of a day’s hard foraging, dubious as the morning we settle in camp chairs and Mina sets up her stove.

This was the part I had been most looking forward to, the possibility that our peculiar findings of the day could become a substantial and tasty meal was still doubtful in my mind, but Mina proved all my assumptions wrong. “My love for foraging began with a jar of damson jam, and since then there’s been no stopping my view of foraging as a lifestyle and a hobby” she explained, clattering well used utensils against her make shift kitchen bench.

Firstly the lurid and vibrant yellow that had once been erupting from an oak tree is transformed into a fritter with a wild garlic mayo. How nice this dish taste is not the most

surprising factor, instead I am amazed at its likeness to real chicken. The texture and taste of “Chicken of the woods” are undistinguishable from poultry, so once battered and fried, its appearance is hidden and it could be fed to the most skeptical of diners.

Our foraging chef goes on to create all manner of dishes. From deliciously sweet elderberry syrup perfect for pancakes, to omelets exploding with vivid greens and dense oaky mushroom flavours. The endless possibilities that have transpired from our basket have shattered my expectations and tickled my creative senses. From just a couple of hours exploring have come endless possibilities. Not only have I enjoyed myself but fed myself too and my purse has never been so grateful.

At a time when even the most well off of foodies are struggling to dine as delightfully

as they desire and financially the country is struggling, what hope do we have as students? Prices are going up whilst our bank balances are going down, and with the recent increase in tuition fees, a wave of worry has swept the student popularity as to the best way to claw your way through a degree and maintain a relatively full stomach. Foraging could be a solution.

Bonds can be made in the fresh country air, and friendships formed with fellow foragers making it an enjoyable pastime. But on top of the fun and exercise, is the end product of a delicious meal. A couple of hours foraging produced an abundance of tasty meals that can be reproduced and devoured day after day. As a fan of the outdoors foraging was fun, but as a student it’s invaluable, saving pennies and satisfying palettes in the future make for a well-rounded degree experience and an even more well-rounded stomach. A few hours spent scouring the woodland floor helps an appreciation for nature to blossom and a

realization of all the natural food sources around can but educate us. Wasting food is a cardinal sin; everything is useful and with a little bit of knowledge can become something wonderful.

The hedge hustling and tree traipsing required a certain amount of patience and at times an open mind. “It makes you look at things with completely different eyes as everything is a source of food” Mina claims “I don’t see just woods and a nice view, but another world and a natural supermarket” However once I overcame that inevitable feeling that this was a hippies pass time and, what’s wrong with the Coop? It was fun, interesting and tasty. Now I may not look at things through Minas adoring eyes, But the view from mine has grown much less skeptical, time to plan the next trip.

“I dont just see a nice view but another world and a natural supermarket”