Wild harvest

With over 30 years of experience in sustainable foraging across North America, I research and work with edible wild mushrooms, fruits, and herbs gathered with care and respect for the land.

The wild offers flavors and ingredients that can’t be replicated.

From fiddlehead ferns and ramps in the East to boletes, seaweeds and gooseberries in the West, this connection to nature inspires both protection and exploration, bringing unique and incomparable flavors to the kitchen.

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Food Preservation