A secret culture of foragers hunt the Matsutake, a coveted Japanese mushroom worth up to $1,000 a pound—although its true value lies underground as a brilliant networker and healer of ruined landscapes. The Matsutake might just be our last, best hope for an American forest system run amok.
Tony and Ajani, two mushroom foragers based in Minneapolis, spend the day foraging at a local park and musing on the power of nature.
A chicken has hatched seven chicks. She locates six of them, but the other, Eggbert, is missing.
“No Kitchen Required” is an original, unscripted series that follows three chefs who are dropped off in remote locations where they must work with the locals to hunt, forage and collect ingredients for a locally-inspired meal
Tim, Thom and Trevor had five weeks to travel from River Cottage to Land's End without any money. To survive they had to hunt for food for themselves and renewable electricity for their converted milkfloat - a three-ton, 1980’s electric milk float - top speed of 17 miles an hour. Get it right, and they’d eat like kings as they trundle through some of the most beautiful places in Britain. Get it wrong and they'd be starving, and going nowhere fast!
Aussie chef Guy Turland explores the foraging phenomenon, trekking through land and sea to pick the freshest local ingredients from the most interesting places. Guided by people who truly understand the ingredients and prepared in the great outdoors, Turland discovers what it truly means to eat well and be happy.
Forager Chef Alan Bergo shows viewers how to find, harvest and cook America’s most plentiful wild food ingredients by harvesting what is ready and most delicious in each season.
