Spring Greens, It’s Like Going to the Supermarket with Alan Bergo — WildFed Podcast #126

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In this episode:

Alan Bergo | The Forager Chef

Podcast discussion:

• The final frontier of food

• Behind Alan's process for deep dives into wild foods, their history, and traditional uses

• Alan's spring green regimen: The first wild edibles of the season + Alan's favorite ways to utilize them

• Thoughts on foraging management and conservation into the future

• Favorite gear for spring foraging

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SEASON 2 OF WILDFED ON OUTDOOR CHANNEL

Season 2 of the WildFed TV show is now airing on Outdoor Channel on Mondays at 7:30pm ET!

If you don't have access to the Outdoor Channel on cable, you can watch live right along with us on the FrndlyTV app! They have a 7-day free trial, and the monthly cost is only $6.99/mo.

Season 2 is a wild food adventure series like you’ve never seen before!

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Episode Resources: 

• ForagerChef.com

• Alan on Instagram @foragerchef and Facebook

• The Forager Chef's Book of Flora: Recipes and Techniques for Edible Plants from Garden, Field, and Forest by Alan Bergo

• The Wild Harvest

• Alan on The WildFed Podcast:

  • The Final Frontier of Food with Chef Alan Bergo — WildFed Podcast #004

  • Forgotten Wild Plant Cuisine with Alan Bergo — WildFed Podcast #031

  • Descended from Foragers with Alan Bergo — WildFed Podcast #088

• Forager Chef recipes:

  • Steamed Nettles

  • Wood Nettle Shoots

  • Ramps: Harvesting, Cooking and Sustainability

  • Fermented Ramp Leaf Soy Sauce

  • Ramp Leaf Pesto

  • Dried Ramp Leaf Seasoning / Rub

  • Virginia Bluebells

  • Guide to Fiddlehead Ferns: Harvesting, Cooking and Preserving

  • Crunchy Pickled Fiddlehead Ferns

  • Dried Fiddlehead Ferns

• Honey From a Weed by Patience Gray

• Sam Thayer

• Agrocentrism: A Case for Wild Foods with Sam Thayer — WildFed Podcast #090

• Linda Black Elk

The Forager Chef's Book of Flora: Recipes and Techniques for Edible Plants from Garden, Field, and Forest Buy on Amazon

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Meet Alan Bergo

Chef Alan Bergo is one of America’s leading culinary authorities on mushroom hunting and foraging. A veteran of the restaurant industry, he spent nearly two decades as a professional chef specializing in local and wild foods at St. Paul’s fabled Heartland Restaurant, The Salt Cellar, and Lucia’s Restaurant in Minneapolis. He’s best known for his blogs, recipes, and photography, all featured at his site, foragerchef.com ― the web’s largest resource on wild-mushroom cookery.

Read more about Alan here.

Website | Instagram @foragerchef