Susan B. Barnes

Pennsylvania's "fermented trail" offers visitors a peek at pickling's past and present

"It’s our main family reunion every year," says Linda Wheat, who has served food at every Jazz Fest since 1980. "Those of us who scattered with [Hurricane] Katrina, we come back [for Jazz Fest]."

Ed and Natasha Tatton raised some eyebrows when they launched an all-vegan bakery and café right in the heart of a bustling ski town. Now their slope-side treats draw crowds of locals and visitors alike.

In the late 1800s, Chinese immigrants began harvesting local seaweed on Pacific Ocean beaches. Today, a forager and educator is reviving those dormant traditions – and teaching students how to incorporate the edible plants into modern cooking.