Alan Bergo – The Forager Chef

No one is going to die when you have a forger that knows what they're doing.

Studying wild plants and mushrooms transformed my cooking style. I thought I cooked hyper seasonal before, but I had no idea. It's really just made me a deeper appreciation for what seasonal food is.

If you interact with your environment, you can have fresh wild greens until basically the snow falls.


A funny thing about morels is that they're absolutely 100% toxic raw, if you put them on a burger raw, you're going to go straight to the hospital.

One of the best things about foraging is to look at a landscape as not just a landscape, but as an edible amusement park.