Justin and Kory chat with Alan Bergo, the Forager Chef. They discuss his new book about edible plants, mushroom vans, cooking venison trotters, mushroom resources, foraging tips, nose to tail cooking, how you can avoid coming home empty handed, and so much more!
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Alan started his culinary journey with mushrooms. It has since blossomed into a career that went through many kitchens, a restaurant, then leading him to become the Forager Chef. On his website, foragerchef.com, you can find anything from seasonal cooking, to restaurant dishes, home-style meals, nose-to-tail cooking, and much more. He currently has “The Forager Chef’s Book of Flora Recipes and Techniques for Edible Plants from Garden, Field, and Forest”, available on Amazon.
Follow Alan on Instagram @foragerchef
Introducing Alan Bergo
How Alan got started with foraging
working with local, wild ingredients in Minnesota
finding mushrooms while playing disc golf
people bringing in mushrooms to the restaurant
Leon made an amateur mistake with bitter boletes
high price for what some perceive as weeds
wild okra vs. mild weed pods
cooking with new ingredients
Huitlacoche aka corn smut
what is it and where does it come from
end of summer foraging
check your nuts!
Foraging for invasive plants
Resources for mushroom identification – facebook groups
best way to learn to identify
thanks to Evy at Outdoor News