Wild Mushroom Preservation & Fun Local Food Kitchen Projects with Lorenzo Tavani

Join us in this enthralling episode of the Year of Plenty Podcast featuring Chef Lorenzo Tavani. We delve deep into wild mushroom preservation, explore the process of making traditional Italian Nocino with foraged black walnuts, and discover the art of curing egg yolks for unique culinary delights. Lorenzo shares his experiences from professional kitchens to regenerative farming, revealing the potential for a more intimate connection with our food. Whether it's experimenting with mushroom conserva or elevating your broths, this episode is a treasure trove of knowledge for every food enthusiast.

Episode Overview:

Why Lorenzo got into cooking and what turned him off about the industrialized restaurant environment that motivated him to forge his own path as a private chef

The importance of having a story behind a food ingredient and how that can help us build a deeper connection with our food

Fast food doesn’t have to be bad. It’s all about the ingredients

The issue with grocery stores and how they changed our relationship with food over the last century

Lornzo’s experience at the Midwest Wild Harvest Festival, where he cooked with Forager Chef, Alan Bergo

Wild Mushroom preservation, how to make mushroom conserva and level up your broths

Making Nocino, a traditional italian liqueur, out of local, foraged black walnuts
Curing egg yolks to make simple egg yolk candy (no sugar needed)

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