Hand-foraged on the Oregon Coast, graded in the field, delivered the same day. A working forager's operation — never a broker.
Long before there was a business, there was the forest — quietly offering what it had. Chanterelles pushing up gold through the leaf litter. Oysters fanning from a fallen log, generous and unbidden. No invoice, no expectation. The woods gave first, and they gave freely.
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Everything is picked to order and graded by hand. Filter by season to see what your menu can count on.
Dried arrives once our processing permit is complete — and never before. Tell us in your inquiry if you'd like first call.
Select a month to see what we'll be pulling out of the woods. Weather shifts the edges by a week or two — standing-order chefs get first call either way.
Dried & preserved will be available year-round once permitted. Select a month above for the fresh list.
The same hands that find it in the woods grade it, cool it, and carry it to your door — so what reaches your kitchen is exactly what came off the forest floor that morning.
