National Geographic : 1972 Jul
"Oh, Wilderness were Paradise enow!" TURNING A BEACH into a banquet board, the castaways celebrate a guest's arrival with a wild smorgasbord. "I take my greatest delight not in finding wild foods, but in preparing them," says Mr. Gibbons, who invented his first wild recipe-a hackberry and hickory nut candy bar-when he was a 5-year-old lad in east Texas. Wife and co-chef Freda, at far left, serves her "family" a plateful of delicacies. THE MENU: APPETIZERS Raw sea-urchin roe on crackers* Whelks boiled in seawater ENTREES Steamed clams Crabs boiled with bayberry leaves Panbroiled mackerel Steamed sea-urchin roe on the half shell VEGETABLES Boiled beach peas Hot orach greens Fresh salad of sheep sorrel, sea-rocket leaf, bluebead-lily leaf, orach, glasswort, and cattail hearts DESSERTS Rose hips stuffed with fresh ripe raspberries Gooseberry-cranberry pie, garnished with raspberries and mint leaves BEVERAGE Bayberry-leaf tea *Crackers, oil for salads and cooking, flour for crusts and coatings, and sugar for sweetening were among the few nonwild items brought as luxuries. For eating utensils, the diners used hand-whittled chopsticks, here wrapped ceremoniously with cattail leaves.