The Wilderness Cure

Ancient Wisdom in a Modern World

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Pub Date 3 Aug 2022 | Archive Date 31 Jul 2022
Simon and Schuster UK, Simon & Schuster UK

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‘This magical and special book has changed the way I see the world’ - Dan Saladino 

A captivating and lyrical journey into our ancestral past, through what and how we eat.

Mo Wilde made a quiet but radical pledge: to live only off free, foraged food for an entire year. In a world disconnected from its roots, eating wild food is both culinary and healing, social and political. Ultimately, it is an act of love and community. Over the course of the year, using her expert knowledge of botany and mycology, Mo follows the seasons to find nutritious food from hundreds of species of plants, fungi and seaweeds. In the process she discovers an even deeper connection with the earth, and learns not only how to survive, but how to thrive, nourishing her body and mind.

Rewilding ourselves is about much more than food. It is about restoring our place in a natural network that is both staggeringly complex and beautifully simple. THE WILDERNESS CURE is a timely and inspiring memoir that explores a deeper relationship between humans and nature, and reminds us of the important lessons we’ve forgotten from our past. 

‘This magical and special book has changed the way I see the world’ - Dan Saladino 

A captivating and lyrical journey into our ancestral past, through what and how we eat.

Mo Wilde made a quiet but...

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ISBN 9781398508637
PRICE £16.99 (GBP)

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Featured Reviews

What a wonderful book! Very informative whilst also seeming cosy and uplifting. A real journey into the outdoors. Well written and descriptive, definitely a book you need on your shelves!

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This was such a beautifully descriptive and provactive read that really got me thinking. I have always loved the outdoors and always thought there is something magical about nature and so I loved this book. This was such a well researched book that was full of rich imagery. I loved it.

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Mo Wilde decides, as a committed forager, to live 'off the land' for a year from Black Friday. That's it, that's the premise. And what a wild ride it is, too. It really is a fascinating journey, written beautifully by Wilde about the bodily effects, as well as the trials faced by foraging during different times of the year in Scotland. You have to take your hat off to someone who can go through the various stages of what amounts, at times, to be starvation; who was once a vegetarian, forced, of course by circumstance to eat meat and who manages to make the recipes sound delicious. I learned a lot through reading this book, and it was compelling, too, to continue reading to find out whether this project is a success, and the effects thereof. I'm not saying, you have to read it. And you should read it, anyway.

Highly recommended. My thanks to Netgalley for the early copy.

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Thank you, NetGalley, for letting me read this book!

Well, I loved it.

Mo does a crazy thing. She decides, on Black Friday, no less, to live off wild food for a year. It's a way of connecting more deeply with the natural world and stepping away from consumerism.

It's fascinating to watch. Winter - with no special preparation, no stores - is tough. This is Scotland, there are limited resources, and yet, somehow, she makes it through. Spring is easier, summer - surprisingly - is hard again - autumn is bountiful.

That journey through the seasons is one facet. Mo's musings on foraging as a lifestyle, on our disconnect from nature, on the deepening of her connection with the natural world - these add real depth - and threw up lots of things to ponder on. Her insistence on food being interesting and enjoyable is inspirational. Her changing body - inside and out - is another dimension. We eat the same diet pretty much all year round - maybe more in the way of comfort food in the winter, maybe more in the way of salads in the summer. We eat too many carbs and far too much sugar. Mo's diet is much more dependent on the seasons: gorging on fresh greens in the spring, lots and lots of funghi, finding a place for meat.

The only thing missing was a recipe section. Maybe Mo will give us a recipe book next?

I'm going to read this again. And maybe again after that.

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