VOA 从森林到餐桌.doc

Forest-to-Table is Latest Twist in Eat Local Movement从森林到餐桌——在“吃当地的”运动必威体育精装版转变 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. Theyre promoting edible mushrooms, berries, and salad greens that flourish in the woods.美国的当地食物运动正在蓬勃发展。餐馆老板和家庭都希望到附近的农场买水果，蔬菜和肉类。 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. The Wicks have planted gourmet mushrooms and native berry bushes. She ticks off a long list of forest produce she could potentially sell. Wild blueberries, huckleberries, the wild raspberry, wild blackberries. Some of the forest native vegetables that you might have, like miners lettuce for instance, purslane. Those are not that hard to harvest and they taste good. The Cascade Harvest Coalition is a nonprofit in Washington state, dedicated to localizing food production. Its director, Mary Embleton, won a small grant to explore how to expand the eat local movement to include small forest landowners. Carol Wick contemplates the possibilities for her woodlot near Enumclaw, Washington. Its, I think, a very natural progression to start to expand this type of programming and consumer education to a broader set of working lands, says Embleton, who wants to play matchmaker between suppliers and markets. She had a good turnout at an initial information meeting to present the idea to small woodlot owners. An exp