Walk into the forest.

It's a spring day.

There's the sounds of chirping birds, light is dappling through the trees.

You can feel this soft moss underneath your feet.

But walk into that same forest with Alan Muscat, and you'll see it in a totally new way,

as a giant grocery store.

There are a lot of spring greens that are now reaching full maturity.

I mean, you could easily pick a salad.

You'll actually have flowers that you can eat along with greens.

And things like shoots, there are mushrooms at least a handful all year round.

There's even a soda ion.

Any time of year you can dig roots and eat or make things like root beer out of them.

And there are barks that you can make what tastes just like root beer without even having

to dig.

You just clip them up and they simmer them.

Alan is a foraging educator in Asheville, North Carolina.

Asheville is a pretty well-known foodie destination.

It's the kind of place where you can hop from a local wine or beer tour out to a dinner at

a farm to table restaurant.

But even within that context, Muscat's group, no tastes like home, it's pretty unique.

They take visitors away from the restaurants and out into the wild to learn all about North

Carolina's incredible biodiversity and how to enjoy the wild foods that are growing all

...