oubie Rusch has had wild food on her mind for the past 12 years – far longer than the time it took for this trendy term, which appears on the menus of fancy restaurants these days, to gain traction in South Africa. It was in 2010 that Loubie, a former horticulturist, started to keep an eye out for edible wild plants, harvesting small quantities with which she could experiment in the kitchen. It wasn’t long before, under the name of Making KOS, she started
