Foraging for Answers

• The Guardian (Charlottetown)

• 20 Feb 2025

• JUDITH MENDIOLEA Judith Mendiolea is a student in the journalism program at Holland College.

  
  

Kate MacQuarrie didn’t set out to write a book.

It began with a Facebook page, where she shared her knowledge about wild plant identification. Over time, her posts attracted a growing audience, and when the COVID-19 pandemic hit, interest in foraging surged.

“People had more time on their hands, and many wanted to learn how to be more self-sufficient,” MacQuarrie said.

Her insights soon reached Tracy Belsher, an acquiring editor at Acorn Press.

Belsher had recently moved from Alberta to P.E.I. and didn’t know many people, but she noticed one name popping up over and over again in the Ask P.E.I. Facebook group.

“There was this woman answering posts about biology and plant identification,” Belsher said. “She had a way of explaining everything so that anyone could understand it.”

POPULAR BLOG POSTS

Curious, Belsher followed MacQuarrie’s work and discovered P.E.I. Untamed, a website filled with more than 100 blog posts featuring plant and fungus profiles, wild food recipes, and sustainable harvesting techniques.

“I just knew we had to do something with her,” Belsher said. “So I contacted her and asked, ‘What project would you like to do?’ And she proposed the topic.”

Now, the book, Wild Foods of P.E.I., is set to be released in spring through Acorn Press, with an initial print run of 1,000 copies. The guide offers more than just identification tips — it explores the historical, ecological and culinary significance of wild plants.

“When I started out in my university many years ago, a professor told me that if you can’t explain your topic to an elementary school student, then you don’t understand it yourself,” said Macquarrie. “And I’ve always carried that with me.”

“We have other books on plant identification (in P.E.I.), but not about edible plants,” Belsher said. “I think it’s a very interesting topic, especially following Kate’s guidance.”

ACCIDENTAL EXPERTISE

MacQuarrie’s knowledge of wild plants isn’t just academic — it’s personal.

“I’ve been looking at plants for a long time, over 40 years,” she said.

It all started in the 1980s, when MacQuarrie was going to university. She was majoring in physics and thought about going into astronomy. But she had to take botany as a part of the general first-year science degree.

“When I took it, I found I really loved it and was kind of good at it. So I shifted my career path and that’s how I ended up where I am,” said MacQuarrie.

Her interest in foraging deepened through her work as a biologist and ecologist, and she has spent years studying the province’s plant life.

MacQuarrie has worked with watershed groups, conservation organizations and environmental agencies, making her a respected voice in P.E.I.’S ecological community.

Her book draws on that experience, offering a perspective that blends traditional knowledge with modern science.

“Whether you can eat a plant or not is the least interesting thing about it,” she said. “Plants are important to wildlife, ecology, and the environment.”

Belsher and her husband Shawn, were invited to MacQuarrie’s property for what became a hands-on introduction to wild foods.

“We went around the field like in one of Kate’s workshops, identifying plants,” Belsher said. “Then she showed us how to cook them. She has a way of explaining things in such a simple and educational way.”

FORAGING REVIVAL

Foraging has long been a part of P.E.I.’S history, particularly among Indigenous communities. The Mi’kmaq traditionally harvested wild plants such as cattails, juniper berries and cranberries for food and medicine.

Today, interest in wild foods is growing. A 2022 Dalhousie University survey found that nearly 30 per cent of Canadians are interested in foraging, citing health, sustainability, and food security as motivators. However, it’s essential to approach foraging with caution.

Proper identification is crucial, as some edible plants have toxic look-alikes. Consulting reliable guides and experts can help ensure safe consumption.

MacQuarrie’s book highlights 30 different edible plants found across the Island.

“I wanted some things that people could go out, find and use … Everything from backyards to marshes, to beaches,” said MacQuarrie. “And I wanted plants that you could use all parts of, so leaves, roots, mushrooms.”

Despite its growing popularity, foraging still comes with challenges. Over-harvesting can damage ecosystems, making proper management and identification crucial.

“We often forget that humans are part of nature, too,” MacQuarrie said. “The plants and animals around us should be understood like friends or family.”

LOOKING AHEAD

Before Wild Foods of P.E.I. hits the shelves, MacQuarrie is already working on another project.

Her second book, slated for release next year with Acorn Press, will focus on the Island’s natural history, examining the province’s shifting landscapes and ecosystems. “The geology and ecology of P.E.I. have changed so much over time, and I want to tell that story,” she said.

For MacQuarrie, writing is about more than just information — it’s about fostering curiosity and connection with the land. “I hope that people will be inspired to get outside and explore,” she said. “There’s so much to learn and appreciate in our own backyards.”