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Michael Hendricks Forages for Chefs

In our age of industrial farming, chefs around the country have begun to look at foraging as a way to add piercing flavors and visual excitement to their dishes: While indigenous, these wild edibles can seem exotic in their unfamiliarity. It’s a natural extension of the locavore movement, but in Atlanta, it’s also a way for Southern chefs to reconnect to their culinary roots without falling back on regional cooking cliches. Plants gathered deep in the woods or on the margins of cultivated lands now routinely show up on some of the fanciest tables in town.

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