Spring is here, and delicacies such as morels, ramps, and elderflowers will soon make their way into the forager’s kitchen. Connie Green has spent the last three decades not only championing wild food, but also inspiring the finest chefs across the country to add foraged foods to their menus. She’ll join us to talk about her gorgeous new cookbook, The Wild Table.
Guest
Connie Green, founder and head huntress of Wine Forest Wild Food and author most recently of The Wild Table: Seasonal Foraged Food and Recipes.
