Foraging Off Season
The conversation dives into the concept of foraging during the off season, highlighting the common belief that after morels, edible options dwindle until berry season. Michael shares insights about his restaurant, emphasizing a commitment to incorporating wild ingredients and sustainably sourced foods. The discussion also touches on the unique regulations around selling wild game in Newfoundland, showcasing the connection between local culture and culinary practices.In this clip
From this podcast
The MeatEater Podcast
Ep. 228: Venison is the New Kale
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