After a week in Wisconsin with Alan Bergo — @foragerchef — we sat down to talk about what he calls "the final frontier of food". With an emphasis on foraging for flavor — rather than calories — Alan shares how we can paint our plate with a new palette of unique flavors. Wild foods like meristematic pine cones and sweet fern — examples, he says, of "real plants doing real plant things". On the cutting edge of wild food cuisine, Alan will make you rethink how you use wild foods in the kitchen with his innovative & practical advice. View full show notes, including links to resources from this episode here: https://www.wild-fed.com/podcast/004

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“What did the council decide on item 42?” — answered with the speaker and the moment.

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