Alexander McNaughton is a terrific foraging friend of The Acorn, providing unique foods from the Sunshine Coast and Powell River. In this practice, foraging is not only about exploring new culinary experiences, but his extensive knowledge in foraging demonstrates just how masterful a skill it is to find a patch of promise, cultivate it, and allow for new wild foods to be discovered. 

Alexander is also a farmer and father, growing persimmons, kiwi berries, and sumac on his own property. Surrounding this land, he also picks winter chanterelles and golden chanterelles while working to cultivate oyster mushrooms. Alexander is an extremely experimental guy, approaching foraging in the same way The Acorn approaches our dishes, in forward thinking ways. With these experiments, Alexander has made his own vinegar, and has even grown black shallots underneath compost. For foodies like us, this innovation is hugely impressive.

Although we only get to see Alexander once a year, he always finds a way to deliver his best, and for that reason, we still love him.