In The Field — The Pigeon Hunt

Last week, we shared our podcast interview with Alan Bergo — @foragerchef — on The WildFed Podcast. We sat down with Alan after a week on his farm in Wisconsin to talk about what he calls “the final frontier of food”. With an emphasis on foraging for flavor — rather than calories — Alan shares how we can paint our plate with a new palette of unique flavors. Wild foods like meristematic pine cones and sweet fern — examples, he says, of “real plants doing real plant things”. On the cutting edge of wild food cuisine, Alan will make you rethink how you use wild foods in the kitchen with his innovative & practical advice. If you haven't yet, go give this a listen!

Photo credit: Alan Bergo

Alan did a gorgeous write-up on our time together filming an episode for WildFed Season 2. Check it out for an exclusive sneak peak at this episode with some really fun teasers (video, included) peppered throughout his post!

Photo credit: Alan Bergo

In WildFed Podcast #004, you'll hear all about my newfound love of the pigeon. It's an incredible bird with a fascinating history....not to mention good eating. Alan shares a podcast on pigeons in his post that I highly recommend checking out.

Photo credit: Alan Bergo. This was Alan's main dish for our WildFed Season 2 episode dinner: pigeon and ram bacon brochettes with wild cherry sauce, sunflower rolls, and wild greens.