On the East Coast, "CSF" means community-supported fisheries. These work like CSAs, but for seafood rather than produce. You buy a share from the fishermen; they provide a few pounds each week of whatever they catch. I wrote about CSFs last week, as it looks as though one will get off the ground in Gloucester this summer; I'm really excited about the prospect of getting the freshest local fish and supporting the Cape Ann fishing community. Here's a link to the story.
Meanwhile, on the Left Coast, it seems "CSF" means community-supported forage. Also last week, SF Weekly ran a story about Iso Rabins, an urban forager who is starting his version of a CSF. A biweekly box of stinging nettles and wild radish, anyone? (Actually, there's a lot more to it: "not just salad, but mushrooms, seafood, and fruit, as well as 'wild-crafted' or processed goods such as acorn flour," according to the story.)
Health inspectors: not totally psyched. Chefs: very totally psyched.
It's a cool story, and it points out how complicated it is to forage for food in the modern world.
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