Levi Briggs Summer 2017 Blog

by Levi Briggs, September 18, 2017

Hello!  My name is Levi Briggs and this is my first blog post.  I live outside of Baltimore on a farm in Darlington, MD.  I occasionally host farm to table dinners because I am a firm believer in trying to be as sustainable as possible when it comes to the food we eat.  I am excited to be working on a new project that originated while doing research for Marissa Maggio’s class (The Butterfly Effect).

This term, we were asked to consider how we might improve the environment on a local level.  The possibilities seemed overwhelming when I thought of this from the perspective of your average citizen just trying to help. Then my wife suggested that I look at the assignment through the eyes of a chef.  She reminded me that everybody is unique and brings their own special talent to the table.  Once I put on my chef hat, I became more focused and felt more passionate about the challenge before me.

One of the many environmental issues in Maryland is the invasive species problem.  Both plants and wildlife have complicated our ecosystem and must be managed.  While researching these unwanted troublemakers, I realized many of them are edible.  It was at this point that I first came across the term “invasivorism,” which, according to Good Magazine, “is the practice of eating invasive species as a means to help lower the numbers of these multiplying creatures and plants that are overcrowding habitats.”

Since I began this assignment, I’ve joined a local group that forages edible invasives, such as garlic mustard plants.  I’ve also contacted some local like-minded chefs in an effort to come up with ideas and ultimately host dinners at the farm in which the main ingredient of each dish is an invasive species we intend to eradicate.

It’s easy to be excited about projects designed to better our communities if we think about the unique and original things we can personally do to help solve the problems with which we are faced.  This is something we should all consider.

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