1. Foraging for Edibles, Food Toxicity, and Forest Management
  2. Nancy K. O'Hare
  3. pp. 1-4
  4. DOI: 10.1353/sgo.2019.0000
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  1. Editors' Introduction
  2. Hilda E. Kurtz, Deepak R. Mishra
  3. p. 5
  4. DOI: 10.1353/sgo.2019.0001
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  1. Guest Editor's Introduction to Special Issue on Wild Foods
  2. Nancy K. O'Hare
  3. pp. 6-13
  4. DOI: 10.1353/sgo.2019.0002
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  1. Florida Mullet: Wild Food for the People, From the Commons
  2. Michelle Zacks
  3. pp. 14-39
  4. DOI: 10.1353/sgo.2019.0003
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  1. The Maryland Oyster Aquaculture Transition: Balancing Economics, Ecology, and Equity
  2. Christine Keiner
  3. pp. 40-51
  4. DOI: 10.1353/sgo.2019.0004
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  1. Forest Food and Medicine in Contemporary Appalachia
  2. Katie Trozzo, John Munsell, Kim Niewolny, James L. Chamberlain
  3. pp. 52-76
  4. DOI: 10.1353/sgo.2019.0005
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  1. Ramps Reporting: What 70 Years of Popular Media Tells Us About A Cultural Keystone Species
  2. Michelle Baumflek, James L. Chamberlain
  3. pp. 77-96
  4. DOI: 10.1353/sgo.2019.0006
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  1. The Cooking Gene: A Journey Through African American Culinary History in the Old South by Michael W. Twitty (review)
  2. Catarina Passidomo
  3. pp. 97-99
  4. DOI: 10.1353/sgo.2019.0007
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