Desperately seeking shallots…

avocados, exotic citrus, beets and/or broccoli. Forage in Silverlake holds a backyard booty call every Sunday from 3 to 5 p.m. The Forage requests change daily.

Paradise Valley tangelos roll in from Laura in Eagle Rock, Matt and Cindy’s tangerines make the cut for juice on Sunday brunch, but the kitchen staff still seeks high quality garlic from home growers.

Chef Jason Kim of the famed L’Orangerie and Lucques is hoping customers will collaborate with his forage program, live with less waste, and share their homegrown fruits and vegetables for all to enjoy in his newest restaurant adventure, Forage. Prices are low, no reservations needed, menu changes daily.

whatever
The Seattle Times—We drink vodka we fall down. Paperwhites drink vodka and they stand straight up.