Episode 102:
Wild Foods host Kevin Chap explores Vermont’s indigenous wisdom and agricultural practices that inform today’s innovative, sustainable farming. Viewers join Kevin to discover hidden foraging treasures in the Green Mountain State and meet individuals blending tradition with modern techniques to transform regional agriculture.
In This Episode
An Ecosystem Reclaims its Former Glory
Kevin explores the Ducktrap River Preserve in Downeast Maine that protects the river’s shoreline for wild Atlantic salmon habitat.
Taste of Place
Kevin explores the natural resource and harvesting tradition with the Passamaquoddy Tribe in Maine with Darren Paul, general manager of the Passamaquoddy Wild Blueberry Co., and Lily Calderwood, PhD, a botanist with the University of Maine.
An Expression of Flavor
Kevin visits with winemaker Michael Terrien, founder of Bluet Wines, made with wild blueberries from Maine.
Maine Lobster
Kevin ventures out on a lobster boat with best-selling author and fisherman Linda Greenlaw to talk about warming oceans and the lobster industry.
Along the Coast
Kevin walks the Maine shoreline in search of blue, horse, and little black mussels. Kevin harvests and tastes seaweed along the rocky coast with Seraphina Erhardt of Maine Coast Sea Vegetables.
Maine Oysters
Kevin meets with Maine oyster farmers Bob Evans and Zoe Benisek of Chebeague Island Oyster Co. They come across an invited guest—the European green crab, an invasive species.
It’s in the Sauce
Executive Chef Marsh Elliot of Chebeague Island Inn makes a flavorful sauce using European green crab as a sustainable solution.
Related Recipes
Episode Underwriters
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