Arne Maynard revealed that he begins each project by looking to the natural environment for grounding and inspiration. He observes the wild plants and insects, listens to the birds and seeks out signs of other wildlife in order to become aware of the place that will be the setting for his garden design.
Until quite recently, wild foods, both weeds and wildcrafted, had been the purview of naturalists and their followers. Today, chefs seek out foraged edibles to introduce to diners.
