Chanterelle, porcini, pine: the Cowichan Valley is one of the best places in the world to hunt these and other wild mushrooms, thanks to the region’s dense swaths of temperate rainforest. Local chef, cookbook author and mycologist Bill Jones, who runs Deerholme Farm near Duncan, holds fall workshops on foraging for fungi. “I give people the tools to find them anywhere,” he says. The farm also offers two foraging weekends that include a second day of cooking classes. Dishes depend on Jones’ mood, but past creations have included risotto with pine mushrooms, and chanterelle, bacon and potato salad.
Foraged feasts: Duncan
