Minneapolis-based forager Alan Bergo is the author of The Forager Chef’s Book of Flora, a culinary companion to a forager’s field guide that highlights the beauty and flavors around us. You’ll hear how foraging gave him an appreciation for the whole vegetable, the most exciting flavors he’s encountered while foraging, and the connection that he’s gained to the land through viewing it as an edible amusement park.
What you'll learn with chef Alan Bergo
- The beauty of the foraging experience (3:34)
- Staying safe when eating in the wild (5:33)
- The legality serving foraged foods in restaurants (7:31)
- The wildly diverse world of morels (11:03)
- Dedication to a wild gardner (13:49)
- A root to flower concept of cooking (16:19)
- Looking at foraged plants through a cultural lens (22:28)
- How to cook with daylilies (28:21)
- The most exciting foraged flavors (30:25)
- Debunking the acorn myth (34:27)
- Extending the shelf-life of wild greens (39:02)
- Foraging in every season (42:05)
- Viewing the world as an edible amusement park (44:54)
- Foraging recipes to make at home (46:46)
- One must-have cookbook for forager chef’s (48:42)
- A culinary tour of Minneapolis (49:16)
- Series of rapid-fire questions.
- Link to the podcast episode on Apple Podcast
Links to most downloaded episodes (click on any picture to listen to the episode)
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- Bird Cherry Cake by Alan Bergo
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- Galium Triflorum – Fragrant Bedstraw
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- Sunflower Artichokes
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- Spruce Tip Panna Cotta
