The local food movement is growing in the United States. Restaurant owners and families look to nearby farms for fruits, vegetables and meat. Now small forest owners want to join the local food party. They're promoting edible mushrooms, berries, and salad greens that flourish in the woods.
Carol Wick and her husband own a small slice of the American dream, 12 hectares at the edge of the Cascade foothills, southeast of Seattle, Washington. A short walk from her doorstop, past some pastures and a dilapidated barn, is the fir and cedar forest that covers about one-third of her property.
"Our object is not to turn this into a harvestable timber farm, but to do something else with it," says Wick, who wants her beloved forest to generate supplemental income from any number of edible delicacies. "It just kind of lends itself to have a U-pick in the forest."