In this episode we chat with forager, chef, writer and grower Mallory O'Donnell.  Mallory has a working class yet gourmet approach to working with wild & unusual ingredients to create unique dishes , ferments, and spice mixes with an emphasis on Georgian Cuisine.  Mallory goes in depth their origins as a forager/cook, provides some perspective on how to interact/engage with wild plants and throws out dozens of inspiring  ideas both for cooks and growers. Some of the plants discussed in this episode: -Spikenard (Aralia racemosa) and other Aralia family members -Turkish Rocket (Bunias orientalis) -Stinging Nettle (Urtica dioica) -Juniper berries (Juniperus spp.) -Black Nightshade fruit (Solanum nigrum) -Bee Balm (Monarda spp.) -Spice bush (Lindera benzoin) -Paw paw (Asimina triloba) -Viburnium (Viburnum spp.) -Acorns (Quercus spp.) -Trifoliate Orange (Poncirus trifoliata) -Cow Parsnip aka Pushki (Heracleum maximum )     To learn more about Mallory's work visit howtocookaweed.com or visit their Instagram         

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