Filmed and Directed by: Jesse Roesler
Produced by: Credo Nonfiction
Featuring: Alan Bergo, Forager Chef
Edited by: Sam Kaiser
From James Beard Award-winning filmmaker Jesse Roesler and renowned Forager Chef Alan Bergo, The Wild Harvest is a new foraging & cooking series that celebrates the beauty and bounty of nature and explores what’s culinarily possible with easily foraged wild foods. This series is being created safely during quarantine using social distancing measures.
Episode 3 features the bounty of mid summer in the northern hemisphere including a wild greens salad, walleye wrapped in squash leaves with chanterelles and a blueberry desert that captures the spirit of the pine barrens. Featured foraged ingredients include Lamb’s Quarters, Chickweed, Purslane, Bee Balm, Chanterelles, Wild Blueberries, Sweet Fern, Hazelnuts.
We hope to release a new episode every 3-4 weeks for free, but are currently seeking sponsors.
Atlantic Sea Farms is the largest commercial seaweed farm in the U.S. They line-grow their seaweed in clear, icy cold Maine waters. The seaweed — which is sold frozen in pureed cubes and in ready to eat cut strands and fermented products — is never dyed or dehydrated.
Boomers Daily 