Robin Greenfield, a native of Wisconsin, is midway through a yearlong endeavor in which he forages all of his food and medicine, avoiding grocery stores, restaurants, and outside food sources since October 2025. His project, aimed at reconnecting people with nature through wild food, involves traveling across the United States, leading foraging walks and educating others about edible plants found in the wild.

On April 2, Greenfield guided a small group through a park near the Milwaukee River, where participants, some long-time followers of his journey and others newcomers, observed how common plants like dandelion, ground ivy, Dame’s rocket, garlic mustard, and basswood fruit can be identified and eaten. Throughout the walk, Greenfield emphasized a gradual approach to foraging, encouraging people to start by learning one plant at a time.

Describing himself as an activist and social reformer, Greenfield has spent the past 15 years distancing himself from consumerist lifestyles and promoting a closer relationship with the natural environment. His current foraging experiment does not rely on cultivated gardens, but solely on wild plants. Since July 2025, he has been based in Ashland, Wisconsin, on the shores of Lake Superior, dedicating three months to intensive study and preparation. He carefully planned his foraging diet, documenting expected food sources and nutritional values to meet his caloric and protein needs.

Greenfield adheres to strict self-imposed rules, avoiding picking food from private property, such as apples from residential trees. His work highlights a practice that, while gaining renewed interest today, has been a critical food source for many communities worldwide for centuries, especially among Black and Indigenous populations. Modern foraging is also supported by online communities and educational resources from universities and the Wisconsin Department of Natural Resources, reflecting a broader movement toward sustainable and localized food practices.

Safety concerns remain a common barrier for those interested in foraging. Greenfield notes that many people fear ingesting poisonous plants, but he suggests that learning to identify a few common and safe plants can build confidence. Authorities recommend thorough washing of all foraged plants and caution against collecting near farms or highways due to potential contamination from fertilizers or pesticides.

Greenfield plans to continue his journey for another six months, spending more time in Wisconsin before heading west. Through his efforts, he hopes to inspire others to rediscover the abundance of natural foods found in their own environments.