City Trees

Atlanta, Georgia The Urban Food Forest at Browns Mill (UFFBM) in Atlanta, Georgia, is an illustration of the oppor- tunities presented when land is made purposely available and accessible for neighborhood pro- graming. The 7.1-acre (2.9 ha) public space located in a predominantly African American community on the city's southeast side was established by a con- sortium of public and private interests, including the USDA Forest Service, in response to the lack of fresh food sources in this part of the city. UFFBM contains both cultivated and wild plants, including nut-producing canopy trees, fruit trees, berry bushes, and ground covers such as strawber- ries, muscadine vines, herbs, and root vegetables—all of which mimic the distribution of edible foods in southern woodlands. Site managers have remarked that nearby residents tend to glean foods from culti- vated sections of the site, while mostly avoiding the canopied forest, which is also rife with edibles. This penchant for the gardens is not surprising; home vegetable gardens have played a prominent role in the cultural history of southern African Americans. Historically, wild foods and medicinal material were also integral to African Americans' lives, but it appears there may be less familiarity with these traditions today, perhaps for city dwellers especially. A recent study of residents in communities near the UFFBM indicated that 20% had foraged in the past five years. Study participants also said that two main obstacles to neighborhood foraging were lack of information on where wild foods were located and how to begin (Johnson Gaither et al. 2020). Arborists and urban forest managers have an opportunity to assist economically challenged com- munities like those near the UFFBM in achieving better access to locally grown wild foods. To do so, subject matter experts should approach commu- nities with the intention of learning about existing knowledge of wild and cultivated foods. This tactic respects culturally specific historical experiences by indigenous and non-indigenous peoples who under- stood and relied on the bounty of wild foods. After understanding this context, experts can relay information about wild food identification and their benefits. This information might complement existing knowledge of these foods or be an introduction to the concept. Also, if wild edibles have not been mapped in the neighborhood, this exchange might present an opportunity to bring together neighbor- hood residents and local foraging groups to identify the extent of wild foods in the community as well as any safety concerns and social constraints on foraging and how these might be overcome. >> Pheasant back mushrooms (Cerioporus squamosus) grow on dead and dying hardwood trees like maples. Easy to identify, they have virtually no toxic lookalikes and smell like sliced cucumber or watermelon when freshly cut. Also called dryad's saddle, young pheasant back mushrooms can be added to soups, sautés, and stir fry dishes. (For this and any wild mushroom, it is recommended to get expert confirmation of identity before consuming.) Photo by Mark J. Twery urban-forestry.com 15

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