Jonathan is long-time forager, cook and food preserver, and the owner of Forbes Wild Foods. His working life has been spent largely on economic and cultural development issues with a focus on community-based policy. He started Forbes Wild Foods in 1998 to reacquaint people with indigenous foods that have largely been forgotten, and besides sourcing wild foods for the company, he currently spends his time writing, training pickers, and helping to build awareness for a sustainable and ecologically sound approach to the harvesting of non-timber forest products. He lives in the Noisy River Valley, a two-hour drive northwest of Toronto, where he has foraged wild foods for more than fifty years.
With more than fifteen years of experience in the food industry, and over twenty years in film, television, and content creation, Dyson has a unique set of skills well suited to food marketing and education. He has worked with Forbes Wild Foods almost from the start. As well as marketing wild foods, Dyson leads foraging trips for small parties, and does presentations to chefs, student chefs, and organizations with an interest in food. He is involved in several on-line initiatives about food trends, farming and resource management, and cultural development.
Seth has more than twelve years of experience with foraging and selling wild foods. (Longer if you count blueberry picking as a child). He was mentored in the art of wildcrafting by Jonathan Forbes and went on to become Sales Manager for the company. In addition to working with chefs and restaurant owners, Seth is a constant presence in Toronto’s farmers markets, notably the Brickworks and Wychwood Barns markets, where he enthusiastically educates people about the wild foods they can add to their repertoire.
Julia looks after Forbes’ fresh, dried and frozen foods: ordering, receiving, packaging and coordinating onward deliveries and shipments. Her relationship with the company began over fifteen years ago, when she was a wholesale customer, purchasing for Toronto retailers, and also using many of the products in her personal wine and cheese catering business. She has three decades of diverse professional food and wine experience, and holds multiple globally recognized wine and spirits certifications, culminating in the WSET Diploma in Wines and Spirits. Nothing makes Julia happier than talking with Forbes’ retail, wholesale and foodservice customers about wild food origins and flavours, and their culinary, brewing and distillation uses.