We look at foraging from two perspectives in this episode of Seasoned. What approach do chefs take when foraging? Chef Plum forages for fiddleheads in northwestern Connecticut along the Housatonic River with chef Chrissy Tracey. She explains why she believes foraging is sacred. After their harvest, the chefs head back to Chrissy’s kitchen to sauté the fiddleheads in garlic and lemon. And, Seasoned contributor/producer Tagan Engel talks with Chris “Painted Turtle” Harris about how he, as an herbalist and elder in the Mohegan Tribe, approaches a forage in the forest.

GUESTS: 
Chrissy Tracey: Forager, private chef, content creator, and recipe developer. Her first cookbook, Forage & Feast publishes spring 2024
Chris Harris Painted Turtle: Herbalist, Pipe Carrier and member of the Council of Elders for the Mohegan Tribe

FEATURED RECIPE: Tagan Engel's Foraged Berry Hand Pies 

LEARN MORE: 
Mohegan Medicine Woman Gladys Tantaquidgeon’s book, Folk Medicine of the Delaware and Related Algonkian Indians influenced Chris’s approach to foraging. Gladys co-founded the Tantaquidgeon Museum in Uncasville in 1931. Tour the museum to learn more about the Mohegan people.

Chris also credits herbalist and educator Lupo Passero and the class he took at Twin Star with deepening his knowledge and understanding of wild plants and herbs. Follow along as Chris takes a walk in the woods with Regan Stacey of The Forest Therapy School, stopping along the Four Directions to offer prayers and explain the meanings behind the Four Directions.

Want to become part of a foraging community? Listen back to our conversation with Amy Demers, founder of the Connecticut Foraging Club. Amy was recently featured in a CT Public story highlighting New England foragers. 

This show was produced by Robyn Doyon-Aitken, Catie Talarski, Meg Dalton, Tagan Engel, Katrice Claudio, Stephanie Stender, Meg Fitzgerald, and Sabrina Herrera.

Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org.

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode!

We look at foraging from two perspectives in this episode of Seasoned. What approach do chefs take when foraging? Chef Plum forages for fiddleheads in northwestern Connecticut along the Housatonic River with chef Chrissy Tracey. She explains why she believes foraging is sacred. After their harvest, the chefs head back to Chrissy’s kitchen to sauté the fiddleheads in garlic and lemon. And, Seasoned contributor/producer Tagan Engel talks with Chris “Painted Turtle” Harris about how he, as an herbalist and elder in the Mohegan Tribe, approaches a forage in the forest. GUESTS: 
<ul>
<li><a href="https://www.instagram.com/eatwithchrissyy/?hl=en">Chrissy Tracey</a>: Forager, private chef, content creator, and recipe developer. Her first cookbook, Forage &amp; Feast publishes spring 2024</li>
<li>Chris Harris Painted Turtle: Herbalist, <a href="https://www.mohegan.nsn.us/about/our-tribal-history/ceremonial-leaders/pipe-carrier">Pipe Carrier</a> and member of the Council of Elders for the Mohegan Tribe</li>
</ul>
FEATURED RECIPE: Tagan Engel's Foraged Berry Hand Pies 
LEARN MORE: <a href="https://www.mohegan.nsn.us/about/our-tribal-history/in-memoriam/gladys-tantaquidgeon">Mohegan Medicine Woman Gladys Tantaquidgeon</a>’s book, Folk Medicine of the Delaware and Related Algonkian Indians influenced Chris’s approach to foraging. Gladys co-founded the <a href="https://www.mohegan.nsn.us/explore/museum">Tantaquidgeon Museum</a> in Uncasville in 1931. Tour the museum to learn more about the Mohegan people. Chris also credits herbalist and educator Lupo Passero and the class he took at <a href="https://www.twinstartribe.com/our-classroom">Twin Star</a> with deepening his knowledge and understanding of wild plants and herbs. Follow along as Chris takes a walk in the woods with <a href="https://reganstacey.com/">Regan Stacey</a> of <a href="https://bio.site/theforesttherapyschool">The Forest Therapy School</a>, stopping along <a href="https://vimeo.com/549538150/0bccd96505">the Four Directions</a> to offer prayers and explain the meanings behind the Four Directions. Want to become part of a foraging community? Listen back to <a href="https://www.ctpublic.org/show/seasoned/2021-09-08/wild-food-conversations-with-chef-bun-lai-local-foragers">our conversation with Amy Demers</a>, founder of the <a href="https://www.facebook.com/profile.php?id=100065019843644">Connecticut Foraging Club</a>. Amy was recently featured in <a href="https://www.ctpublic.org/news/2023-06-19/munchies-mysticism-and-medicine-why-new-england-foragers-love-wild-foods">a CT Public story highlighting New England foragers</a>. This show was produced by Robyn Doyon-Aitken, Catie Talarski, Meg Dalton, Tagan Engel, Katrice Claudio, Stephanie Stender, Meg Fitzgerald, and Sabrina Herrera. Join the conversation on <a href="https://www.facebook.com/ctpublic/">Facebook</a>, <a href="https://twitter.com/wnpr">Twitter</a>, <a href="https://www.instagram.com/ctpublic/">Instagram</a>, and email: <a href="mailto:seasoned@ctpublic.org">seasoned@ctpublic.org</a>. Seasoned is available as a podcast on <a href="https://podcasts.apple.com/us/podcast/seasoned/id1526131365">Apple Podcasts</a>, <a href="https://open.spotify.com/show/2vvu0dV0ugvCcnyyIAJxiU">Spotify</a>, <a href="https://podcasts.google.com/feed/aHR0cHM6Ly9vbW55LmZtL3Nob3dzL3NlYXNvbmVkL3BsYXlsaXN0cy9wb2RjYXN0LnJzcw">Google Podcasts</a>, <a href="https://www.stitcher.com/show/seasoned">Stitcher</a>, or wherever you get your podcasts. Subscribe and never miss an episode!

Seasoned is a radio program and podcast from Connecticut Public about the passionate people who grow and cook our food. Host Robyn Doyon-Aitken and a team of contributors and producers shine a light on local food makers, restaurants, and farms from every corner of the state. They also talk with nationally known food writers and cookbook authors to bring you the stories and inspiration behind their books and recipes.

Go to CTPublic.org/food to see our featured recipes and videos and sign up for our monthly newsletter, 'Full Plate'.

For more, visit ctpublic.org/seasoned

<a href="https://www.ctpublic.org/show/seasoned">Seasoned</a> is a radio program and podcast from Connecticut Public about the passionate people who grow and cook our food. Host <a href="https://www.ctpublic.org/people/robyn-doyon-aitken">Robyn Doyon-Aitken</a> and a team of contributors and producers shine a light on local food makers, restaurants, and farms from every corner of the state. They also talk with nationally known food writers and cookbook authors to bring you the stories and inspiration behind their books and recipes.
Go to <a href="https://www.ctpublic.org/food">CTPublic.org/food</a> to see our featured recipes and videos and <a href="https://www.ctpublic.org/newsletters">sign up</a> for our monthly newsletter, 'Full Plate'.
For more, visit <a href="https://www.ctpublic.org/show/seasoned">ctpublic.org/seasoned</a>

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