Episode 104:
After a long, harsh winter, spring brings unique forageable foods. We join Kevin Chap as he discovers and celebrates this abundance—ramps, morels, and fiddleheads. Along the way, we learn why maintaining forest health and preserving its ecology makes foraging possible.
In This Episode
Foraging for Fiddleheads
Kevin forages around South Royalton for fiddleheads, morel mushrooms and other natural delights.
The Natural Landscape of Vermont
Zack Porter of Standing Trees discusses protecting Vermont’s ecosystems in the Green Mountain National Forest.
Local Food, Local Meals
Sammi Gray, Executive Chef of the Marble House Project in Dorset stresses the importance of local farming in the hospitality industry.
Are you smarter than a Tree?
Kevin chats with Zoe Schlanger author of The Light Easters, about plant and fungi intelligence.
A Farm to Table Dinner
Chef Sammi Gray prepares a wonderful Farm to Table dinner at the Marble House Barn using locally grown food.
Related Recipes
Episode Underwriters
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