![]() “We started picking it a little bit for ourselves, but once we found stinging nettle, naturalized patches of lemon balm and wild mint, we started looking into it more and decided that there are so many other things available,” said Twaits. And, to remain sustainable,” said Marotte. “Our main focus in our company is to provide food without excessive travel, to find foods locally, to grow locally. Stumbling on the plants for tea was a fluke and at first, was just something the two enjoyed for themselves. In the beginning, they foraged mushrooms full-time. Tired of the daily rat race, they packed up their lives in 2019, and with Marotte’s extensive forestry knowledge, the farm was born. Marotte was an executive chef and Twaits a stylist with a second job at a pizza place. ![]() The couple’s path to being a farming and foraging duo was not entirely linear. ![]() Megan Twaits and Jeremy Marotte at Refuge Farm and Foraged Goods in Revelstoke, B.C., shared their journey from seeking to steeping. But where does it come from? How does one go from plant to cup? Money may not grow on trees, but tea does.įrom make-believe tea parties to cold remedies or just something to sip on, tea has been a multipurpose staple for millennia. (Photo by Josh Piercey/Revelstoke Review) Megan Twaits and Jeremy Marotte at Refuge Farm and Foraged Goods in Revelstoke, B.C.
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