Alan Bergo has built a career around noticing what others overlook.

Alan is a chef, author, and forager known for his deep knowledge of wild foods and his ability to bring them into the kitchen in thoughtful, creative ways. Through his work, he has helped thousands of people see forests, fields, and shorelines differently.

In this conversation we talk about the craft of foraging, the intelligence of wild plants, and what it means to cook with ingredients that most people have never considered food.

Alan shares how he first began exploring wild ingredients, the lessons he learned working in professional kitchens, and how those experiences eventually led him to focus almost entirely on wild food.

We talk about:

• how to begin learning wild plants• the responsibility that comes with foraging• bringing wild ingredients into the kitchen• why curiosity is the most important skill a cook can develop

This episode is about attention.About learning to see what is already around us.And about the quiet thrill of turning something wild into a meal.

_____Silvercore is built on a lifetime spent outdoors, on ranges and in the company of people who live with skill, purpose and integrity. Here you will find real conversations, fieldcraft, practical training, stories from the wild and the lessons that help us grow mentally and physically. Whether it is a podcast with someone who has been tested, a tip you can use today or a look behind the scenes, the goal is to help you live stronger, safer and more capable in the outdoors and in life.

Guest Links

Forager Chefhttps://foragerchef.com

Alan Bergo Instagramhttps://www.instagram.com/foragerchef

Alan Bergo Bookshttps://foragerchef.com/books

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All content on this channel is for informational purposes only. Always follow the law, follow safe handling practices and train with qualified professionals. Silvercore assumes no liability for the use or misuse of any information shown here._____

00:00 Introduction to Alan Bergo02:40 Discovering wild food07:30 Learning to see edible plants13:20 Early kitchen career20:10 Why chefs are drawn to wild ingredients28:45 Responsibility in foraging35:10 Cooking with wild plants44:20 Mushrooms and the excitement of discovery52:00 Teaching others about wild food59:40 Advice for people curious about foraging

Folgen-ID: 1000758659746

GUID: 74b4fe0c-750d-4c91-8bf3-97c4e9490ce3

Erscheinungs­datum: 1.4.2026, 16:00:00