I'm sitting amongst amazing amounts of beautiful food.

All this food is available and it doesn't cost anything.

We have plantain here.

We have clover here.

All kinds of clover.

There are dandelions here.

Dandelion is one of the most nutritious powerhouses of the plant kingdom.

We can grind up the leaves and strain them.

And I put a little lemon with them.

And I make kind of like a green lemonade.

Back in 1969, when I was 12, I wanted Euell Gibbons book, Stalking the Wild Asparagus.

I got that book for my 12th birthday.

We had a greenbelt behind our suburb outside of Chicago, and I would dig up the cattails and look for all the stuff out there and make as much stuff as I could from Euell Gibbons book.

And that's how I started.

I love the Durango River trail.

There's burdock over here.

Oh, these are going to make the best pesto.

I find all kinds of things there that I never expected to find.

I'll find cattail.

There are nettles on the trail.

437 plants just in our area alone.

And there's probably more that we haven't figured out yet.

The potential danger of foraging is mistaking an edible food for a non-edible one.

If I don't know what that is.

I'm not going to take a chance on it.

Make sure that you are not wiping something out of a certain area, and you're leaving some for other people and for wildlife too.

And always say thank you, nature for providing because that's where everything ultimately comes from.