Foraging is gaining popularity in the food world. A growing number of menus feature hand-picked forest greens; wild-foraged mushrooms are delivered on your pizza; and your local gourmet grocer is selling freshly gathered seaweed. The rugged DIY appeal of foraging and the knowledge involved in the process can be fascinating to the discerning cook. What is the relationship between forager and chef? What does foraging teach about our natural environment? This discussion will highlight the collaboration of Chef Fredrik Berselius of Aska and forager Evan Strusinski. A show-and-tell format, our panelists will share some raw and cooked hand-gathered tastes of the season.
Fredrik Berselius, Chef of Aska
Evan Strusinski, Forager & Writer
Moderated by Charlotte Druckman, Living Editor, MEDIUM