text:  I mean, I even think about the focus that you put in the book on foraging. I don't want to say it's gone fully mainstream, but it's kind of trickled into, I feel like, a lot of mainstream food conversations over the past few years. I think a lot of people associated foraging with elite Scandinavian cuisine where you're going to sit down and get 12 bites for $600. Do you know what I mean? It's thought of as a delicacy. I love that. And I think about my grandmother a lot and how tickled she would be