Chef Alan Bergo is a Midwestern native. After 10 years working under chefs from Italy, he was sous chef to Lenny Russo at St. Paul’s 7-time James Beard nominee Heartland, executive chef of the Salt Cellar, and finally, chef at farm to table cornerstone Lucia’s in Minneapolis. He’s best known as a leading authority on culinary uses of mushrooms and plants via his website Forager | Chef: the largest resource on wild mushroom cookery on the web. His first book in his three part series, an exploration of wild plants, herbs, garden vegetables, nuts and starches titled: The Forager Chef’s Book of Flora, will be released in late June 2021 by Chelsea Green Publishing.Connect with Alan Bergo: Website InstagramPreorder Alan’s New Book!Connect with Jacob Gossel:InstagramFacebookWebsiteSupport AAA:ListenRate / Subscribe / ReviewWatch / Subscribe on YouTubeDonate PayPal / VenmoShop through our Amazon PortalSubscribe on PatreonMusic by Jacob Gossel:DPLVSolar BodyCults & CommunitiesBiker BarBig CandyVirgoLJC