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  • Into the wild: Audubon Center's Mark LaSalle makes a meal from foraged food

    Pascagoula River Audubon Center director Mark LaSalle takes a walk in the woods, collecting edibles as he goes. Watch as he makes a chowder out of wild onions and green brier, known as wild asparagus. If you’re interested in wild foods, visit LaSalle at the Pascagoula River Audubon Center and plan to attend the “Buffet on the Bayou” in May to learn the safe and proper way to harvest and prepare wild foods.

Into the wild: Audubon Center's Mark LaSalle makes a meal from foraged food

Pascagoula River Audubon Center director Mark LaSalle takes a walk in the woods, collecting edibles as he goes. Watch as he makes a chowder out of wild onions and green brier, known as wild asparagus. If you’re interested in wild foods, visit LaSalle at the Pascagoula River Audubon Center and plan to attend the “Buffet on the Bayou” in May to learn the safe and proper way to harvest and prepare wild foods.
Amanda McCoy Sun Herald