"Back at the dawn of culinary history, even before some cave-dwelling Escoffier thought of suspending food over flames, a more primitive culinary theorist threw some food into the coals of a dying fire and left it there to cook. As cooking goes, that's about as primal as it gets."
"In the South, people still gather wild field cress, also known as 'creasy greens.' Field cress can be eaten raw only when very young, but a less aggressive version of its rather biting flavor can be approximated by garden cress or, most commonly, by watercress. All of these cress cousins have small, glossy, dark-green leaves on tender, rather leggy stems, and varying degrees of pepperiness."
East Coast Grill & Raw Bar 