Wild Foraged Montana
Our Mission :
To share our love of the wilderness through our foraging adventures.To make rare wild gourmet foods (medicine) available to those who cannot access them.To give back to the land and The People from whom the land was taken.About Us:
Hello! Wild Foraged Montana follows the foraging adventures of Aly and Nate. We are radical (amateur) mycologists with a passion for preservation and a love of flora, fauna and funga. We fell in love with foraging when we first found morels on a summer long camping adventure outside Missoula, Montana in 2018. This experience transformed our relationships with wild food, the land, and inspired radical ideas about food sovereignty.
@wildforagedmontana
We make our products in micro batches seasonally, with good reason. We are currently offering three wild mushroom spice blends using dried mushrooms from our personal reserves. Going forward into the spring of 2023 we will have commercial mushroom licenses and will follow all local regulations regarding flora and funga harvesting.
Whatever, wherever, and however we forage, be it for personal or commercial use, our goal is to follow the Rules of the Honorable Harvest. Other literature that has shaped our mission includes The Lochsa Story by Bud Moore and The Mushroom at the End of the World by Anna Lowenhaupt Tsing.
"The Honorable Harvest, a practice both ancient and urgent, applies to every exchange between people and the Earth. Its protocol is not written down, but if it were, it would look something like this:
Ask permission of the ones whose lives you seek. Abide by the answer.
Never take the first. Never take the last.
Harvest in a way that minimizes harm.
Take only what you need and leave some for others.
Use everything that you take.
Take only that which is given to you.
Share it, as the Earth has shared with you.
Be grateful.
Reciprocate the gift.
Sustain the ones who sustain you, and the Earth will last forever."
Braiding Sweetgrass by
ROBIN WALL KIMMERER is an enrolled member of the Citizen Potawatomi Nation, founding director of the Center for Native Peoples and the Environment, and Distinguished Teaching Professor at the SUNY College of Environmental Science and Forestry in Syracuse, New York. She is the author of Gathering Moss: A Natural and Cultural History of Mosses, and Braiding Sweetgrass: Indigenous Wisdom, Scientific Knowledge and the Teachings of Plants.
Land Acknowledgement:
We do most of our foraging in the Lolo National Forrest. We acknowledge that the land we forage on was stolen from the Nimiipuu. Recorded history shows for more than 13,000 years the Nez Perce, or the Nimiipuu "The People," occupied a vast region of approximately 13 million acres in the inland Northwest.
Their fishing, food gathering, and trading activities extended across the present day states of Idaho, Oregon, Washington and Montana and westward down the Columbia River to trade with Pacific coastal tribes. The Tribe is recognized in the journals of Lewis and Clark as having served the Expedition with food, horses and sincere hospitality.
Today there are currently 3,554 enrolled Nez Perce members, most of whom live on the 1,208-square mile reservation in north central Idaho.
We donate a portion of proceeds to Wisteq'neemit, (wiss-tack-nammit).
Wisteqn’eemit embodies the Nez Perce Tribe’s long history of giving and sharing as the way one interacts with people, place, and natural resources. The project we support is the Lapwai Skateboard Park.
*The 2021 Local Food Choice Act specifically exempts homemade food from the state’s licensing, permitting, inspections, and labeling requirements. Although there are no specific homemade food labeling requirements, but all producers must make clear to consumers that the food has not been “licensed, permitted, certified, packaged, labeled, or inspected per any official regulations.”
