Foraged & Found Edibles was established in 2001 by Jeremy Faber.  Jeremy’s business model was built upon years of being fascinated with both forestry and culinary arts.  After working toward a degree in forestry, he found culinary arts more appealing to his creative interests.  He relocated to Seattle to be closer to the forest and other abundances of nature. While cooking at various Seattle restaurants, foods that he found in the forest began to appear on his menu.  With the large number of edible foods that grow naturally throughout the Pacific Northwest, Jeremy had plenty of wild ingredients to work with. Foraging food soon became a rewarding venture and he turned his passion into a full time business.

Foraged & Found Edibles rounds up an enormous variety of herbs, berries and produce that come from the natural habitat between southern British Columbia all the way down to northern California.  In the spring they sell wild watercress, ginger and a wide breadth of mushrooms and berries.  In the fall they harvest an even larger assortment of mushrooms including the most popular mushroom of the season, chanterelles.  Chanterelles mushrooms are a tasty and colorful addition to pasta, salads, soups and pizza.  Though the winter can be extremely cold, it doesn’t stop Jeremy from collecting some very sought after mushroom varieties including black trumpets and Washington black truffles.

Foraged & Found Edibles sell their bounty to many local restaurants as well as the general public at neighborhood farmers markets.  Enjoy their wild chanterelles on our Chanterelle Prosciutto Pie and Mushroom Primo!