Home with Lisa Quinn Episodes

Foraging for Food

Lisa Quinn goes on a foraging adventure. She learns about stinging nettles, mushrooms and more.

Foraging Tips by Connie Green:

1. Be 100% positive of your identification of the plant or mushroom. "Pretty close" is NOT good enough. Use two field guides and/or a very experienced guide.

2. Eat a small amount to begin with. A gentle introduction is wise since everyone is allergic to something.

3. Avoid gathering foods in any area you suspect may have been sprayed or are polluted.

4. Be gentle with the habitat and know something about the growing habits of the plant or mushroom. Invading species like chickweed, purslane, dandelions and other weeds can be gathered with gusto. With our native species like elderberries, use a bit of restraint and leave some for the wildlife that also love to eat them.

5. Don't trespass. Get permission on private land or know the gathering rules for the public lands you hike in.

The Wild Table by Connie Green and Sarah Scott

Connie Green has been foraging mushrooms, berries, greens and other wild foods for thirty years. As the founder of one of the first and one of the largest wild foods businesses in the U.S., Connie has sold ingredients to most of the top chefs in California and around the country including Thomas Keller, Daniel Patterson, Patricia Unterman, Traci des Jardins, Gary Danko, Jeremiah Tower, Judy Rodgers, Bradley Ogden, Julian Serrano, Cindy Pawlcyn, and many more. Owner and "head huntress" of Wine Forest, she has been featured in the French Laundry Cookbook (Artisan 1999), Bouchon (Artisan 2004), and Terra, Cooking from the heart of Napa Valley (Ten Speed Press 2000) as well as others. Television-show appearances include National Geographic, Great Chefs of Napa Valley, multiple appearances on Michael Chiarello's cooking shows, Ciao Italia, and others. She's appeared in numerous magazines including a feature in Martha Stewart Living, Via, San Francisco Magazine, as well as newspaper articles from the San Francisco Chronicle to the New York Times.

Sarah Scott, Chef and Culinary Consultant, served as Executive Chef for Robert Mondavi Winery from 1993 through 2006 and was involved in the Great Chefs cooking program, where she worked alongside chefs such as Thomas Keller, Alice Waters, Charlie Trotter and Daniel Boulud, as well as Michelin 3-star chefs from France. Currently, Sarah works as a chef and culinary consultant, working with wineries, corporate and private clients to create wine and food experiences, menus and recipes.

For more information visit www.wineforest.com.

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