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Foraging and Cooking Mushrooms, Wild and Obscure Food

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The Wild Harvest

The Wild Harvest | Episode 6: Autumn

The Wild Harvest Show | Episode 6: Autumn

Episode six is the last entry in The Wild Harvest for 2020.  From the start, back in April, Jesse and I had planned on featuring hen of the woods for this episode, along with whatever else I could come up with. Eventually hens turned into maitake when we got closer to the shoot date and…

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The Wild Harvest | Episode 5: Late Summer

The Wild Harvest Show by Alan Bergo and Jesse Roesler Episode 5

  Episode 5 of The Wild Harvest show is here, and, I think it’s arguably the best one yet, although I’m guilty of saying that about all of the ones we’ve shot so far. This episode is the longest we’ve done, as well as the most labor intensive. 3.5 days of Jesse and I shooting…

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The Wild Harvest | Episode 4: Mid Summer

The Wild Harvest Show with Chef Alan Bergo. Episode 4 Mid Summer.

Episode 4 of the Wild Harvest is here, and it’s a love letter to gardens and wild places filled with the edible treasures of summer. The beautiful landscapes and images go by nice and easy with Jesse behind the camera, but this episode was by far the most difficult we’ve done yet. The first three…

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The Wild Harvest | Episode 3: Early Summer

The wild harvest foraging show episode 3 early summer

Episode Three of The Wild Harvest show is here: another dose of nature from the woods, rivers and fields of Wisconsin straight to you. Foraging meets culinary tradition: Cucina Povera Differing from Episodes One and Two, Episode Three has an underlying theme: Italian poverty food, or la cucina povera. If you’ve been following along with…

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The Wild Harvest | Episode 2: Late Spring

Episode 2 of The Wild Harvest with Chef Alan Bergo

Episode 2 is here! And she’s a beauty. Jesse and I loved episode one, but for episode two, we wanted to up the ante on all fronts: more food, more fun ingredients and shots in-situ, more macro footage–everything. May is a such an exciting month, as we were planned the episode I knew a great…

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Morels Stuffed with Morel Sauce

Morel mushrooms stuffed with morel cream sauce

Morels stuffed with morel sauce is exactly what it sounds like: pretty much the ultimate stuffed morel, at least to me. One year during the spring hunting season, I ended up feeling gluttonous (and victorious) as I picked morel after morel, and after bringing them home and drying, I found I’d forgotten about the rest…

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The Wild Harvest. Episode 1: Early Spring

The Wild Harvest with Chef Alan Bergo Title Screen. Images by Jesse Roessler.

Like all of us, my world turned upside down a few months ago. Everything is different–being in the city feels like Twighlight Zone, and the news headlines don’t exactly inspire you to go out and enjoy what is usually the most exciting time of the year. Simple things like going to the grocery store, picking…

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Sam Thayer dropped 25 lbs of his highbush cranberr Sam Thayer dropped 25 lbs of his highbush cranberry cultivars (3 types!) on me before the last snowfall and I honestly don’t even know where to start after processing them. I’d already made jams and hot sauce already and I have enough for a year. 😅

Great time to practice the cold-juice which ensures the juice isn’t bitter. 

Anyone else have any ideas? 

You can still find some on the shrubs if the birds didn’t get them up by the north shore. 

#highbushcranberry #winterforaging #birdberries #sweetnectar #foragerproblems #juiceme #embarassmentofriches #wildfoodlove
100% wild candy bars. I don’t usually make raw v 100% wild candy bars. I don’t usually make raw vegan snacks, but when I read about Euell Gibbon’s wild hackberry candy bars I had to try them. The  originals were just crushed hackberries and hickory nuts, but, I’ve read that Euell grew to dislike the crunch of hackberry seeds later in life. 

Here’s the thing though, if you sift the hackberry flour, you get a fun texture, with no worries about cracking a tooth. 

These are equal parts ground hackberries, dried wild blueberries, and hickory nuts, with a splash of maple syrup to bind.

The end product is a shelf stable, nutrient-packed bite filled with protein, carbohydrates, fats and natural sugars infinitely adaptable to your local landscape.

The texture is chewy and nougat-like, and now I’m curious to see how they’d perform baked in recipes that use frangipane or almond paste. 

#euellgibbons #energybars #hackberry #crushin #paleobreakfast #tradionalfood #wildfoodlove #rawfoods
Hackberry milk spoonbread with black walnuts and c Hackberry milk spoonbread with black walnuts and chokecherry gastrique is one of the dishes @credononfiction and I filmed for @headspace. 

I cook hackberry milk with cornmeal and maple syrup, whip some egg whites and fold them in, then bake. Eats a bit like crust-less pumpkin pie, if pumpkin pie came from a tree. 

#hackberry #souffle #wildfoodlove #chokecherry #blackwalnuts #brunching
Hackberry milk is a sort of rustic nut milk made f Hackberry milk is a sort of rustic nut milk made from ground hackberries and water. I grind the berries to a meal, then simmer with 3x their volume of water, strain through a chinois (without pressing) season with maple and a pinch of cinnamon. Tastes like pumpkin pie in a glass, also a decent cooking medium. 

#hackberries #nutmilk #foraging #wildfoodlove #celtisoccidentalis
Are hackberries a fruit? A nut? They're a bit of b Are hackberries a fruit? A nut? They're a bit of both. They also contain protein, fat, and carbs, and the oldest evidence of humans enjoying them goes back 500,000 years. Right now is the best time to harvest them in the Midwest as the leaves have fallen. The full break down and introduction to them is in my bio. 
#hackberry #celtisoccidentalis #winterforaging #wildfoodlove #traditionalfoods #manbird
If you’re in the Twin Cities the nocino I collab If you’re in the Twin Cities the nocino I collaborated on with @ida_graves_distillery for 2020 is on the shelves @surdyksliquor along with our spruce tip liquor. I’d give it a couple weeks before they sell out. 

Brock did a good job on this one: mellow flavor that almost reminds me of a tootsie roll, with spices and mellow tannins. 

#nocino #liquor #distillery #craftspirits #blackwalnuts #mnwinter
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