While the price of food is escalating hysterically, alternatives to affordable and healthier food has been found. Foraging is becoming the way of life in Cape Town.
The Coastal foraging fundi Roushanna Gray shares with CapeTalk’s Pippa Hudson some of her secrets about finding good tasting meals on the Cape coastline. Gray was introduced to coastal foraging by a Japanese traveller who stayed at their shelter while in South Africa. She's been collecting sea vegetables for the past eight years.
Mushroom Guru Gary Goldman has been foraging mushrooms for the past 15 years. He started by picking mushrooms while walking in the forest and over the years he has become an expert. So far Goldman has eaten about 23 species of mushrooms from the forests in the Western Cape.
Both Gray and Goldman operate under the foraging regulations. Goldman has a permit that allows him to collect mushrooms around the Western Cape. He says anyone wanting to collect mushrooms should be able to distinguish between poisonous mushrooms and edible ones. Gray on the other hand has a mussle license that allows her to collect mussles and seaweed from the shore.
Listen to full conversation below and also hear how our studio guests describe the taste of sea vegetables and wild mushrooms: