What are the "rampy-ramps" and why are they so coveted among foodies and chefs?

Alan Bergo and I join forces on today's episode to discuss the obsession over wild leeks, mid-western matsutakes, and edible weeds.

We also talk about how Alan grew up in Minnesota, how Alan's style of mushroom picking has evolved over the years, and how Alan jokingly says he's been supporting his local Amish children since 2013.

In today's episode, you'll learn...

How to sustainably harvest springtime ramps,
Why you should grow an invasive weed garden,
Two popular wild condiment recipes, and...
Much, much more.

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Episode Breakdown

Alan talks about his first and most precious experience with wild foods early in his culinary career
Why Alan says adding wild food to a restaurant's menu is becoming a fad
Alan talks about his early years growing up in mid-west Minnesota
How ForagerChef.com came to be
How digging through David Arora's work led Alan to more research about mushrooms
Alan gives a few suggestions on people he follows within the fungi community
Why Alan says he wants to write an article about mushrooms and pokémon
Alan's discovery of matsutake mushrooms in the mid-west
Why Alan trims the stems of his mushrooms
Alan describes the nutty situations people will put themselves into over mushroom hunting
The difference between North American and European porcini
Why Alan says you shouldn't eat bitter boletes
How Alan's style of mushroom picking has changed over time
Alan explains what he calls "the neanderthal instinct"
Why Alan says you really cannot over-pick mushrooms
Why you need to do your research to be aware of your local and/or state foraging laws
Alan explains what the "rampy-ramps" are and why chefs (at least in the mid-west) obsess over them
Why Alan sees over-harvesting of these wild foods as being an issue in the years to come
Alan explains the different parts of a ramp
How the Iroquois sustainably forage ramps
Why Alan says he won't purchase ramps from anyone other than two people
Why Alan plants ramps in grandma's garden patch
What Alan says is the customer favorite ramp recipe (and you don't need to use the bulbs)
How to make ramp ranch and ramp siracha
Why Alan's favorite invasive species are thought of as weeds by many of Alan's farmers
Where Alan sees the future of food
How Alan sources wild food for his restaurant
The interesting and unique way Alan is sourcing spruce tips
What Alan says is the best part of picking greens yourself
Why Alan says picking weeds from your garden is a win-win
Why you might see Alan and his work featured on major television networks

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