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Foraging Videos

Videos, mostly from my series with Chris Bohnhoff of Repast Studios.

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Remember the highbush cranberries? Snow came in th

Remember the highbush cranberries? Snow came in the Midwest, but HBC are one of few fruit (+other viburnum like nannberries) that you can snag after the leaves fall, if the birds are kind.

The tangy berries and the bright red juice they make can be a lot more than sugary preserves, like this lacto hot sauce made with a few habaneros, garlic and ginger. Minimalist / no vinegar.

The floral aroma I love from habanero mingling with the HBC woodsyness is def a case of the sum being greater than its parts. Purple aronia juice is another fun option.

And. If you add 1oz honey to each 5oz of hot sauce, along w/ a dash of fish sauce, it’s reminiscent of that sweet cornstarchy Thai chili sauce. Brought back memories of me tossing woks in my College cafeteria days as the stir fry guy. Lots of options. Link in bio to see how it’s done.

#fermentedfoods #hotsauceoneverything #highbushcranberry #thatssominnesota #wildfoodlove

If you could ask someone across the world any ques

If you could ask someone across the world any question about mushrooms, what would it be?

I’ve been working on a project with @usaid involving people in Mali who harvest and cultivate fungi. I have a zoom call with the villagers next week and I’m brainstorming questions to ask them (ice breakers, different questions on preparation, seasonality, popularity of mycophagy, etc.)

I have a few ideas but what would YOU ask them? Post your questions below👇 and I’ll share what I learn.

Image credit: (boys holding Amanita zambiana pic 1?Termitomyces or similar pic 2?) David Arora. Pic 2=🤯.

#usaid #mushroomsaroundtheworld #charmedlife #thatssorandom #mushroomhunting #amanitazambiana #tentemushroomn

Another sneak peak of the spirit line up I’ve be

Another sneak peak of the spirit line up I’ve been working on with @ida_graves_distillery made with local roots, aromatics and fruit. LtR: black walnut nocino, plum liquor, and amaro.

We’re planning on releasing one spirit per month, with a Nov. release date for the first one TBD.

If you’re interested in carrying them, DM Brock at Ida Graves. They’ll also be available in local retail outlets in the Metro. More details soon.

#craftspirits #idagraves #foraging #nocino #slilovitz #amaro #thatssominnesota

With my shaggy manes I was finally able to make on

With my shaggy manes I was finally able to make one of the more funky things in the mushroom world: letting them deliquesce into culinary ink.

As I understand it, the process is a sort of enzymatic / autophagy assisting the mushrooms to spread their spores, as opposed to decomposition by other bacteria. The flavor changes and deepens a bit, but not as much as I expected.

What I found interesting was the similarity the ink had to huitlacoche, as it undergoes a similar process. Purées of both I’ve tasted have a metallic undertone, kind of similar the how you might describe saffron having a metallic taste. It’s not offensive.

The process is simple: allow the mushrooms to turn naturally to ink, either in the fridge or at room temp (fridge took 6 days for me) stirring occasionally, then sweat some garlic and shallots in butter, heat to sterilize and purée. It’s great served under a bowl of pasta or ravioli, spun into butter, etc. Although it’s tempting to make black pasta, the flavor won’t come through, so I’d skip that personally.

Props to Chad Hyatt and David Arora for turning me onto the process. Also @wildfoodlife

#shaggymane #shaggymaneink #mushroomhunting #mycophagy #wildfoodlove #coprinuscomatus

Cold weather is coming, but I’m still getting lo

Cold weather is coming, but I’m still getting lots of questions about shaggys. Got a fav way to cook them? Drop it below👇
#shaggymane #coprinuscomatus #inkyfingers #wildmushroomhunting #wildfoodlove

For whom the bell tolls. Happy sheep lived a drea

For whom the bell tolls.
Happy sheep lived a dreamy life and helped control the burdock infestation. Now there’s just one bad day they never saw coming.

I switched up the butchery kit this year a bit. Long blade for doing the deed, hard as nails @anzaknives file knife for getting into joints without tipping the blade, and a hand blender to keep the blood from coagulating.

Planning on branching out and processing casings for the first time too, pretty pumped for that. #butchery #abbatoir #lamb

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