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You can save money and avoid chemicals and preservatives by eating wild plants, but you need to know what you’re doing.
When you go on a hike, you might notice how amazing the fresh air feels pumping into your lungs, or that jolt of energy you get from being in nature. But when Marcel Vigneron is out there, he’s thinking about dinner.
The chef and owner of Wolf and Beefsteak, two Los Angeles restaurants, is a big proponent of foraging. He regularly makes trips out to Runyon Canyon to source wild ingredients, which end up in dishes at his restaurants.
