To say nothing of what it can do for their cooking. If I find a single porcini or morel, rice is a restaurant-quality dish. Being able to differentiate whortleberries from nightshade means a camping breakfast you remember a decade later. I’ll spend an entire day hunting an ingredient over 25km and it’s more fun and rewarding than anything else I could do that day. Then you get into how traditional cultures manage(d) to survive off that land and you gain a really intimate appreciation for the seasons and topography of the space around you.

I’ve heard! Lots of foraging to be done.