Lost Creek — Travelrags

OutsideMay 27, 2026

Foraging in the Rust Belt Is Cool Again

American Rust Belt landscapes are ripe for rediscovery. In postindustrial Ohio, Pennsylvania, and West Virginia, these foragers are taking a radical approach to stewardship of their environment: they’re eating it.

10 things in this story

Happy Snacking, Don't Die!PlaceColumbus, United StatesNelson's new book on safe and joyful foraging.
AptekaRestaurantPittsburgh, United StatesSpecializes in modern Slavic plant-based cooking.
Zeptucha cocktailRestaurantPittsburgh, United StatesMade with tinctures of tansy, sage, mistletoe, marigold.
Western PA Wild TeasPlacePittsburgh, United StatesMenu section of teas made from local plants.
sweet bay magnoliaPlacePittsburgh, United StatesFragrant alternative to bay leaves used historically.
Lost Creek FarmPlaceNorthern West Virginia, United StatesFarm and Forage Supper Club runs May through October.
carrot-butter cakeRestaurantNorthern West Virginia, United StatesMade with edible leaves and flowers of wild carrot.
heirloom bean and ramp soupRestaurantNorthern West Virginia, United StatesWith smoked ham and fried potatoes.
Farm and Forage Supper ClubFestivalNorthern West Virginia, United StatesRuns May through October at Lost Creek Farm.
house-cured bolognaRestaurantNorthern West Virginia, United StatesFlavored with smoked Dryad's saddle mushrooms.

Read the full piece at Outside →