Spring is springing and we're back again with another informative interview. Jesse Marksohn of Yellowbud Farm (and Fungal Forest Farm) joins us today to introduce us to a tree that has been wholly overlooked by modern society; the Yellowbud Hickory (Carya cordiformis). You may have heard of this tree referred to as bitternut, due to its highly tanic nut content, but did you know that these nuts can be pressed into a golden 'liquid pecan' cooking oil? Think olive oil, but better. Produced locally, potentially better for you, and likely much better tasting because if it's local it's fresh! Get ready to have your mind blown wide open by today's conversation where we also learn about Jesse's experience gallivanting across country visiting every abandoned, or actively stewarded, nut orchard from New England to Tennessee. When I (Mike) first met Jesse, it was at a chestnut roast in Western Massachusetts where he had brought a fold out table - and it was covered from end to end with every named variety of pecan, heartnut, chestnut, and hickory that you haven't heard of. I thought to myself, "This guy is like a walking, talking, genetic repository!" Join us with your ears and attention today, we promise you won't regret it. See Jesse's links below: 
https://www.yellowbud.farm/
https://www.instagram.com/fungalforestfarm/