19 | Weeds to Delicacies with Mark Hix
Local engagement with fisherment on the Dorset coast
The influence of restaurants on eating habits
Mark's journey with wild food and favourite plants
The use of stinging nettle fibres
Fisheries management and stewarding the land
Razor clam collecting with kids
Foraging for a wild salad in central London; with appearances by sow thistle, wall lettuce, gallant soldier, selfheal, *wild* wild rocket, dandelion, and more...
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