Vegan chef Chrissy Tracey sits down with producer Tagan Engel to talk about the basics of foraging and how to incorporate wild plants and mushrooms into delicious meals. They discuss recipes for "lobster" rolls, Chrissy's riff on strawberry Pop Tarts, bagel sandwiches with carrot lox, and herby drinks from Chrissy's debut book, Forage & Feast.
Plus, backyard chicken keeping expert Kathy Shea Mormino describes realities of caring for the only pet that gives us food, backyard chickens. Interested in keeping chickens? Listen to this episode first.
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Chrissy Tracey: Food content creator and author of Forage & Feast (@eatwithchrissyy) on Instagram
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Kathy Shea Mormino: (aka The Chicken Chick): Founder of The Chicken Chick, a platform to connect, educate, and share an appreciation for keeping chickens as pets with chicken enthusiasts worldwide. She’s the author of The Chicken Chick’s Guide to Backyard Chickens: Simple Steps For Healthy, Happy Hens. Kathy is @TheChickenChick) on Facebook and (@thechickenchick) on Instagram.
FEATURED RECIPES:
Strawberry Knotweed Toaster Tarts
Wild Mint Mojitos
Lobster Mushroom Rolls
This show was produced by Robyn Doyon-Aitken, Meg Dalton, Tagan Engel, Stephanie Stender, Katrice Claudio, Meg Fitzgerald and Sabrina Herrera. Our Social team also includes Francesca Fontanez, Martha Castillo and Janae Spinato.
Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org.
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