Wild Mushroom Preservation, Fun Local Food Kitchen Projects & Reimagining Our Food Journey with Chef Lorenzo Tavani

This episode is a conversation with Lorenzo Tavani. Lorenzo is a chef, forager, gardener, and all-around health nut. After attending culinary school and pursuing a career as a personal trainer, he has worked various jobs in the food system. From regenerative to professional kitchens, and a family-owned slaughterhouse, Lorenzo has taken a deep dive into where our food comes from. His mission is to empower you to cook more healthy food at home and build a deeper connection with your food system.

Episode Overview:

Why Lorenzo got into cooking and what turned him off about the industrialized restaurant environment that motivated him to forge his own path as a private chefThe importance of having a story behind a food ingredient and how that can help us build a deeper connection with our foodFast food doesn’t have to be bad. It’s all about the ingredientsThe issue with grocery stores and how they changed our relationship with food over the last centuryLornzo’s experience at the Midwest Wild Harvest Festival, where he cooked with Forager Chef, Alan BergoWild Mushroom preservation, how to make mushroom conserva and level up your brothsMaking Nocino, a traditional italian liqueur, out of local, foraged black walnutsCuring egg yolks to make simple egg yolk candy (no sugar needed)And a bunch of other foodie-centric topics

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