Normalizing a Wild-Inspired Cuisine with Chef Alan Bergo

This week's episode is a conversation with professional chef Alan Bergo. Alan is well known in the wild food community for his contributions through his website www.foragerchef.com. He has worked in the restaurant business since he was fifteen and is a wealth of knowledge when it comes to foraging wild, edible mushrooms and plants. I have been a huge fan of Alan for a long time and use his website almost weekly. So you can imagine that I was excited like a little kid when he agreed to come on the show and share his experience with all of us!

Episode Overview:

Alan’s journey to becoming a chefHis philosophy behind local and wild foodsWild Foods in the restaurant sceneDelicious foods to find in the wild this summer (plants and mushrooms)Alan’s favorite way to cook Dryad Saddle (Pheasant Back) MushroomsTraditional food preservation methods (fermentation and meat canning)Exciting updates about his new book

Connect with Alan Bergo:
www.foragerchef.com
IG: https://www.instagram.com/foragerchef/?hl=en
FB: https://www.facebook.com/Foragerchef/
Wild Harvest Episodes: https://vimeo.com/421201647

Books Alan Recommends:
David Arora - Mushrooms Demystified
Michael Kuo - 100 edible mushrooms
Michael Karns - Untamed Mushrooms
Any book by Sam Thayer

Ancestral Supplements Referral Link:
https://bit.ly/2KqBS7e

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