Alan Bergo, known as the Forager Chef, has built a thriving business using Minnesota mushrooms and other plants in his ...

Living on a 400-acre farm in Wisconsin, chef and forager Alan Bergo scours his environs for wild ingredients and finds new ways to look at otherwise familiar plants. Bergo describes different ways to ...

Spring is not only treat for nature lovers but also a prime time for foragers and chefs who source their wild edible plants from the places they call home. As warmer temperatures make their way across ...

"Foraging, in my mind, isn't just an act — it's a mind-set and a healthy way of life," writes Alan Bergo in "The Forager Chef's Book of Flora" (Chelsea Green Publishing, $34.95). "It's about the ...

They are large for snails, with fully grown shells reaching up to nearly 10 inches. And they’re pretty. Their shells are often splotched with red or orange markings or deep amber striping curving ...