Molly McNeal
John Nettles harvesting oyster mushrooms
Find Nettles' recipe for Mushroom Pasta, here.
Deep in the lush wetlands of hLouisiana, within the verhdant undergrowth of the bayou, there lies a world hidden, untouched except for by a few discerning human hands.
For centuries, locals have turned to Louisiana’s wetlands as a resource to sustain and provide life, nutrients, and connection throughout our communities. Today, these traditions are carried forth within a growing community of foragers, collecting wild mushrooms and vibrant greens growing along the waterways.
Molly McNeal
John Nettles, owner of Slowhike foraging company.
Avid forager and founder of the foraging education company Slowhike, John Nettles (with his all too appropriate surname) traces his initial interest in foraging to a childhood spent reading about the world of Hobbits, in which Frodo Baggins found Farmer Maggot’s prized mushrooms. As a native of Prairieville, Nettles grew up surrounded by Louisiana’s natural beauty and spent a lot of his time exploring his backyard––a place where an abundance of budding plants and fungi grew. In college, Nettles’ love for J.R.R Tolkien’s fantasy storytelling was emphasized by the works of naturalists like John Muir and transcendentalists like Henry David Thoreau. “Their deep reverence for the natural world shaped my perspective, and foraging was a way for me to step into these stories,” said Nettles.
[Read this: "Summer is for the Chanterelles—It's a good time to take a hike"]
Later, Nettles connected with the Louisiana Master Naturalists of Baton Rouge, taking plant and mushroom identification courses, which gave him the confidence to begin foraging independently. With a professional background in digital marketing, Nettles combined his skills with his passion for the natural world to create Slowhike.
Molly McNeal
False turkey tail (non-edible, check for white bumpy pores on the underside, found on the edible version)
“I can blend my professional background with my love for nature, making foraging accessible and exciting, while keeping its roots in tradition,” he said.
In his practice, Nettles emphasizes using multiple resources, like Facebook foraging communities, to ensure foraging safety. “Always get a positive identification from as many resources as possible,” he advised. “Then, you’re on the path to becoming a safe and capable forager.”
[Read this: "Mushroom Walk—Foraging for fungi at the Northlake Nature Center"]
It is well-documented that many edible mushrooms have poisonous look-alikes, and even a small mistake could be dangerous, but Nettles believes proper education can help people overcome fears of eating from the wild.
Molly McNeal
Harvesting yaupon holly leaves.
In Louisiana, foragers can find a variety of edible mushrooms, such as oysters and wood ear. During the summer months, golden chanterelles can often be found peeking out from underneath oak trees after seasonal downpours. These bright orange clusters boast a fruity flavor redolent of apricots, and a firm structure that holds up well when cooked. In colder months, oyster mushrooms grow like shelves on dead and dying trees in swamps. Other mushrooms in Louisiana include morels and lion’s mane. When humidity rises, the ground nearby blooms with explosive bounties.
“Knowing where your food comes from—that it’s lived out its full life cycle in the wild—makes the experience more meaningful.” —John Nettles, founder of Slowhike
Of course, mushrooms aren’t the only harvest of Louisiana’s wetlands. Other noteworthy edibles of these ecosystems include muscadine grapes, elderflowers, greenbrier tips, yaupon holly leaves, curly dock, pokeweed, common purslane, and blackberries.
Molly McNeal
Young oyster mushrooms
Nettles maintains that the joy of foraging extends far beyond the hunt itself—it’s about bringing classic Louisiana flavors into his kitchen. “I wanted to familiarize myself with the local plants in Louisiana to incorporate these unique foraged flavors into my favorite dishes.” When we opt for store-bought produce, Nettles believes we are missing out on the freshness and locality of foraged ingredients. What’s more, the bounty of foraging is free—and often much tastier. “Knowing where your food comes from—that it’s lived out its full life cycle in the wild—makes the experience more meaningful.”
Nettles' passion for foraged foods fuels creativity in the kitchen, where he crafts recipes intended to highlight the rich, earthy flavors of this region. Dishes include a savory wild mushroom dip, or a vibrant persimmon salad with toasted pecan vinaigrette.
Molly McNeal
Dewberry flowers
In a world where so many are disconnected from their food sources, Nettles brings a refreshing perspective to connecting our cultural communities to the natural world around us. For those who want to embark on a journey into foraging, Slowhike offers educational workshops, foraging events, and resources to help reconnect people with the land, their roots, and each other.
Molly McNeal
Thistle or "chadron"
