Foraging Southern California: 118 Nutritious, Tasty, and Abundant Foods

About the Author

Douglas Kent, MS, MLA, began eating weeds in 1979. His mentor and great aunt, Catherine Peck, was well versed in Depression-Era foods. As a naturalist for the Environmental Nature Center (Newport Beach, CA) in the late 1980s he developed a deep respect for native crafting, eating and living. Since then his love of foraging, gardening and California's landscapes have wildly grown. Doug has been working in and grazing California's gardens for over 40 years. He has worked on hundreds of landscapes projects throughout the state. He has two advanced degrees in ecological land management. He has volunteered to restoration and urban food efforts in numerous communities. He has taught some aspect of foraging and/or wildcrafting at California State Polytechnic University, Pomona, since 2008. And Doug has written 6 other books on environmental horticulture. For some people foraging is about survival, to others it is about a spiritual connection with the land. To Doug, foraging is about everyday wellbeing and delight. He believes that California would be far healthier and resilient if we would embrace our nature and graze our impact and weeds.