Indiana's land offers an abundance of plants that can be ethically and legally harvested foraging, including morels, wild raspberries, mushrooms, and hickory nuts. Foraging enthusiasts should start out slowly, according to Carrie Vrabel, author of the Indiana Master Naturalist program and author of a book about foraging in Indiana. Foragers should be aware of the careful balance required when harvesting and be knowledgeable about state and local laws governing foraging. Julia Angstmann, executive director of Butler University’s office of sustainability, recommends avoiding areas near heavily trafficked roads and former Brownfield or industrial sites for forage. Emmmitt Bog, a 25-year-old foraging expert, has started offering group foraging tours in his hometown of Fort Wayne and works with mutual aid groups to share his foraging knowledge. He recommends specific plants to forage, such as rarerife or blackberries, common violets, and morels.