Founded in 2001, Foraged and Found Edibles supplies wild mushrooms, greens, berries and teas to hundreds of the country’s most well respected restaurants and local markets. Our passion for wild foods is what inspires us to purvey the best of nature’s bounty from the forest to the table. We believe in the culinary and medicinal benefits of everything we offer. Our products are harvested solely in North America, and keep our main focus on Pacific Northwest products but have started to harvest more regionally in the Northeast after our expansion there. Keeping our range of products close to our hub ensures quality by reducing the time it takes to get from the forest to our customers. Our goal is not to be first with our products each season, but to wait for the right time to harvest so you can receive the best and freshest we have to offer. As former chefs, we offer customers our unique experience in the harvesting and cooking of each ingredient. Despite our growth, quality and freshness remain at the forefront of our mission.

Foraged and Found Edibles began long before the formation of the company, when Jeremy Faber began exploring the woods and fell in love with the wilderness. Initially he pursued a degree in Forestry, but decided instead to cultivate another love, cooking. After completing his A.O.S. degree in culinary arts from the Culinary Institute of America, he moved to Seattle to be closer to the woods he still yearned to be part of. While cooking at a number of restaurants he began harvesting wild foods and including them on his menus. As his interest in using local wild products grew, his knowledge of where to find them and how to use them drew him ever deeper into the forest. It was after a particularly prolific morel mushroom year spent in the Washington Cascades that he decided on a career as a full-time forager. With the help of Chef Christina Choi, the business grew and flourished. Tragically, Christina passed away in 2011. Her spirit remains a vital part of our business today. Christina continually tested recipes with new items we harvested. What she learned, she taught. She was a major influence in Seattle becoming a wild food hub. We hope you’ll visit our recipe section and recreate some of her amazing dishes. This dedication continues today with all of our employees, led by Jonathan Julia, another graduate of the Culinary Institute of America. For the past eight years he has brought his knowledge of picking, cleaning, packing and using our many products to our restaurant and farmer’s market customers.