Forrest is an avid freedive spearfisherman and wild mushroom forager. He forages for almost all of his own proteins and a plethora of other wild edibles, all in a sustainable manner. These range from gourmet wild mushrooms (chanterelles, porcini, black trumpets, and more) to diver scallops, lobsters, sea urchin (a personal favorite), abalone, and the elusive white sea bass and hamachi. By subsisting on a wild-sourced diet, Forrest believes not only can we better ourselves but our planet too.
Forrest is an advocate for and routinely works with businesses that are making an impact in the space of sustainability and also strongly promotes the harvesting and consumption of invasive species as a means to make conservation delicious!