You’ll be saying hello to foraging.  San Francisco’s Daniel Patterson is one of the many chefs turning to the wild to find new ingredients.  He works with a botanist to identify edible varieties of plants and regularly goes foraging for native fallow grass, Douglas fir tips, and purslane. In Copenhagen, chef René Redzepi foregoes imported tomatoes and herbs and instead turns to Nordic plants like wood sorrel, axel berry shoots, and bulrushes.