| Introducing Clay Morris to SIMPLY Shenandoah and the world because it SIMPLY makes sense! Clay's work is critical to humanity. Clay created "Forgotten Foods Gastronomy" to research and celebrate wild foraged foods and culinary techniques as a means to preserve the knowledge of these foods and methods. He's a wild-food forager with an interest in the contemporary use of such plants. He leads foraging hikes and offers samples of his creations from nature.  |  Clay Morris |
Sweet Corn Soup with Fried Mugwort Leaves, Chive Oil and Local Popcorn. L'Auberge Provencale Bed & Breakfast in White Post, Va.
Roasted sunflower wedge served with Chicken Roulade, Honey Butter, Blue Corn Muffins, Local Lamb Quarter and Ginger Relish. L'Auberge Provencale Bed & Breakfast in White Post, Va.
| We and the Marburgs and Greg McCarley have had the opportunity to attend to several of Clay's wild food foraging classes. Clay established and maintains a permaculture system on personal property with a focus on indigenous gardening and food culture interpretation. He accomplished independent studies in agroecology and ethnobotany / currently compiling two ethnobotanical studies: collection of medicinal knowledge from Pamunkey elder and another study of the botanical diversity of the Pamunkey Reservation with the intent of recreating the potential uses of native vegetation during the pre-Colonial period. Clay's a loving husband and father a son and daughter who all call Virginia home. Clay traces his ancestry to the Arapaho Nation. In the News"From Pine Vinegar to Dandelion Root Coffee, this Foraging Hike let's you Sample Local Wild Edibles" Northern Virginia Magazine. "Winter Foraging with Clay Morris" Middleburg Life Magazine. |
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