The rice stuffing– soaked, cooked, brown and wild grain mix… wild mint, purslane, scallions…

The leaves — wild grape leaves, parboiled and preserved in an olive oil and vinegar mix. So many thank yous to Dina Falconi for her work inspiring and feeding the local community, and for her book Foraging and Feasting, which this Wild Grape Leaf preservation method is from…

The spread over all — homemade hummus with roasted garlic and chives; heaping plate of stuffed wild grape leaves; salad of purslane, sprouts, strawberries and hulled raw hemp seeds; slow cooked sweet potato in butter and bone broth.