Foraging for Cocktails

With Good Reason

Image courtesy Blue Lotus

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Christmas may conjure images of bourbon mixed in eggnog or hot buttered rum drinks, but biologist Lytton Musselman (Old Dominion University) is making his own cordials and spirits from wild plants like mushrooms, roots, and berries. Musselman loves the distinct differences in flavor each plant brings to the liquor because, he says, “we are reminded of the glens, marshes, prairies, lakes, and forests where they live, who they hang out with, and their seasons of life.”

Also featured: Delores Phillips (Old DominionUniversity) researches how multicultural families deal with holiday foods that will be on the table at this time of year. She speaks from personal experience as an African American married into a Vietnamese-American family with inlaws from both cultures.

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