Photo Courtesy of Lydia Billings
what we do
We are Edward and Avery, the husband and wife team behind Thalli Foods. We gather, eat, and preserve wild foods. We love to share what we know and are on a constant quest to learn more about what we don’t know.
We both began professionally foraging in the UK, Edward in 2011, Avery in 2014. We worked for Miles Irving at Forager Ltd, Britain's leading supplier of Wild Food. There, we were harvesting over 200 species of wild plants for restaurants in England, Scotland and Wales.
In 2017 we moved to Avery’s hometown of Ithaca, NY where we set up our own wild food supply business. After two years exploring the Finger Lakes Region and all it's bounty, we made the move back across the Atlantic, to the West Coast of Ireland.
Co. Clare is our new home. A new region to explore, engage with, learn from, and give back to.
We work with farmers, landowners, schools, and the public to educate them on how and where to find wild foods, how to prepare and eat them, and how they can be commercialized in a way which benefits the environment, and society.
We offer consultations for domestic and commercial land use with regard to edible wild plants.
We supply wild foods to anyone who wants them - restaurants, our friends, the public, wholesalers and distributors - because we believe in that. There is a great need for sufficient nutrition and easy availability of it. In our bodies and on our landscapes.
Please get in touch if any of these things interest you.
We believe in biodiversity. Our aim is to increase the diversity of the human diet while also improving environmental diversity. It’s true that plants, mushrooms, lichens, algae and other organisms growing wild are commonly found to be higher in nutrients than cultivated foods or found to contain unique compounds not found in other foods. Due to the great diversity of species, they collectively offer an exceptionally broad spectrum of nutrients, aka flavors. Diversity is delicious.
Our work is research into wild foods as a future resource for food on our planet. We record every move we make, every plant we harvest and every change in the populations we collect from. This is something we learned from Miles Irving at Forager. We are creating a sustainable example for future generations.
Photo Courtesy of Matilda Delves