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    Wild food tutorials, recipes and techniques from Chef Alan Bergo

    Recent Posts

    • A dried braid of wild sorrel greens with text overlay spelling the word aveluk on a black background.
      Aveluk: Armenian Dried Wild Sorrel (Dock)
    • White birch syrup on a plate next to paper birch logs.
      Easy Birch Syrup Recipes and Uses
    • Pink and yellow bolete mushrooms in grass laid out for identification
      Top 10 Underrated Wisconsin and Minnesota Mushrooms
    • a scoop of black walnut ice cream surrounded by black walnuts
      Maple Black Walnut Ice Cream

    Foraging Tutorials

    wood nettles or Laportea canadensis

    PLANTS

    Young white pored chicken of the woods or Laetiporus cincinnatus

    MUSHROOMS

    Recipes by Mushroom Type

    • Yellowfeet
    • Chicken of the Woods
    • Honey Mushrooms
    • Cauliflower Mushrooms
    More Mushrooms

    Leafy Greens

    • a head of puntarelle chicory on a piece of wood with black background.
      Puntarelle: A Deliciously Bitter Italian Chicory
    • A pan of puntarelle pasta with tomato and pecorino cheese.
      Pasta with Chicory, Anchovy and Pecorino
    • a bowl of fava bean puree with greens and wooden spoon
      Fave e Cicoria (Fava Bean Purée with Wild Chicory)
    • Cattail salad with lemon, smoked trout and chickweed with runner bean flowers
      Cattail Rhizome Salad with Smoked Trout
    More Leafy Greens

    Seasonal

    Nuts and Starches

    • Shelled and unshelled shagbark hickory nuts (Carya ovata)
      Shagbark Hickory Nuts
    • A cluster of butternuts, white walnuts, or Juglans cinerea
      Butternuts / White Walnuts
    • How to crack black walnuts
      Black Walnuts
    • a bowl of dried acorns
      How to Make Acorn Flour
    More Nuts and Starches

    Wild Fruit

    • Highbush Cranberries
    • Wild Plums
    • Wild Grapes
    • Rowanberries
    More Wild Fruit

    Meat and Game

    • Venison
    • Small Game
    • Poultry
    • Fish and Seafood

    Offal and Organ Meats

    • Offal and Organ Meat Recipes
    • Charcuterie

    Recently Updated

    • Dryad saddle, pheasant back, or Cerioporus squamosus mushroom
      Dryad's Saddle or Pheasant Back Mushroom
    • Highbush cranberry ginger jelly recipe
      Highbush Cranberry Jelly with Ginger
    • Lamb breast brought to room temperature before removing meat
      How to Cook Lamb or Goat Breast (Brisket)
    • Bergamot, wild oregano, Monarda fistulosa herb sauce
      Italian Salmoriglio Sauce
    Chef Alan Bergo

    About

    HI, I'm Alan: James Beard Award-winning Chef, Author, Show Host and Forager. I've been writing about cooking wild food here for over a decade. Let me show you why foraging is the most delicious thing you'll ever do.

    Learn more about me →

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    Chef Alan Bergo

    HI, I'm Alan: James Beard Award-winning Chef, Author, Show Host and Forager. I've been writing about cooking wild food here for over a decade. Let me show you why foraging is the most delicious thing you'll ever do.

    More about me →

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    the forager chef's book of flora
    The Forager Chefs Book of Flora

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