Justin and Kory chat with Alan Bergo, the Forager Chef. They discuss his new book about edible plants, mushroom vans, cooking venison trotters, mushroom resources, foraging tips, nose to tail cooking, how you can avoid coming home empty handed, and so much more!

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Special Guest: 

Alan Bergo:

Alan started his culinary journey with mushrooms. It has since blossomed into a career that went through many kitchens, a restaurant, then leading him to become the Forager Chef. On his website, foragerchef.com, you can find anything from seasonal cooking, to restaurant dishes, home-style meals, nose-to-tail cooking, and much more. He currently has “The Forager Chef’s Book of Flora Recipes and Techniques for Edible Plants from Garden, Field, and Forest”, available on Amazon.

Follow Alan on Instagram @foragerchef

Visit The Forger Chef Website

Buy Alan’s Book: The Forager Chef’s Book of Flora Recipes and Techniques for Edible Plants from Garden, Field, and Forest

Recipes:

Venison Trotters 

Sesame Baked Chicken of the Woods Mushrooms

Sochan with Potatoes and Venison Bacon (Bottom Greens)

Milkweed Bud Huazontles

Show Notes:

Podcast Episode 401: Bulls, Sharks, Lions...oh My

Introducing Alan Bergo

How Alan got started with foraging 

working with local, wild ingredients in Minnesota

finding mushrooms while playing disc golf

people bringing in mushrooms to the restaurant

Leon made an amateur mistake with bitter boletes

high price for what some perceive as weeds

wild okra vs. mild weed pods

cooking with new ingredients

Venison Trotters 

Huitlacoche aka corn smut

what is it and where does it come from

end of summer foraging 

check your nuts!

Hickory nuts

Sam Thayer's Forager's Harvest 

Foraging for invasive plants

Resources for mushroom identification - facebook groups

best way to learn to identify 

David Arora Mushrooms Demystified (LINK)

thanks to Evy at Outdoor News

Sesame Baked Chicken of the Woods Mushrooms

Sochan with Potatoes and Venison Bacon (Bottom Greens)

Milkweed Bud Huazontles

Alan's book 

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