Press and Events
In Print
San Francisco Chronicle “Staffan Terje, One of San Francisco’s most esteemed chefs, has disappeared into the woods in pursuit of a quieter life dedicated to mushroom foraging.” |
The Press Democrat “There is no mushroom more versatile,” writes Napa Valley forager Connie Green in her 2010 cookbook, “The Wild Table.” “Its texture when cooked is as tender as gently cooked oysters. Its flavor has a toasty, gently nutty quality that flatters nearly everything with which it’s paired.” |
Art Culinaire Magazine "Connie Green calls herself a Head Huntress. But she's really a Jedi Master of the forest, fomenting discovery in great kitchens of the Bay Area since the dawn of California Cuisine in the late seventies and early eighties when she first plied her baskets of divine mushrooms." |
bon appétit Super Holiday Special "It might be hard to justify shelling out on an expensive finishing oil for yourself, but splurging for a friend? That's what the holidays are all about" pdf of the full page: Make Over Their Pantry All Fancy-Like. |
Edible Marin & Wine Country "It’s a grand thing to have both parents trust you in nature and to learn to look everywhere. As children, when we swam without our parents, they taught us to watch the alligators sunning on the shore when we got in. If the number decreased, we should calmly exit. " link to the full article: The Local Food Forager - Connie Green |
Kiplinger's "Picking wild foods for restaurants and markets has become big business. But, as this veteran mushroom hunter tells us, it's not as easy as it looks. - As told to Robert Frick" |
bon appétit "Wine Forest dried wild porcini are foraged during the mushroom's brief season so you can make risotto whenever you want. |
MIX "After so many years of living around and working with culinary greats, not to mention cooking with what she finds, Green has amassed encyclopedic knowledge of how to best prepare some of the most sought-after wild ingredients, from sea beans to dandelion greens." |
Kateigaho This article is written in Japanese with a photo of Connie Green pdf of detail of Connie Green and other Napa Valley food purveyors |
 Napa Valley Register "Finding wild foods is "much closer to home than many of us imagine," Green says. "You can pull over and find so many things. I think you just have to open your eyes. If you're looking but you don't see, you're missing a lot that's around you ... it becomes the fine art of recognition, particularly if you're hungry and it's delicious." |
Martha Stewart Living "When Connie Green is asked what she likes about foraging for mushrooms, she quickly turns lyrical. "It's like asking a musician what he loves about music–it's so basic to the heart that it's hard to explain." Green is always careful to arrange permission before foraging on public or private lands." |
Wild Videos
MAP: My American Pantry |
Edible Selby | The Big Morel Cookout With Connie Green link to T Magazine Edible Selby | The Big Morel Cookout With Connie Green |
Edible Selby | Mushroom Hunting With Connie Green link to T Magazine Edible Selby| Picking Mushrooms With Connie Green |
Wild Events
LitQuake - What is Genius Loci? And how does it affect foragers, gatherers, and gleaners? Six savvy, sexy veterans of field, forest, and sea come together for a delicious conversation about feral foods in the era of crazy weather, rainless days and nights, and the unimpeded civilized craving for wild nettles, mushrooms, sea weeds, and much more. Followed by audience Q&A. |
Foraged and Found at Blackberry Farm The Foraging Experience at Blackberry Farms was an extraordinary adventure. Located in the heart of the Great Smokey Mountains, Blackberry Farm opened its amazingly bountiful woods and meadows, kitchens and dining rooms to the exploration and joyful celebration of wild, foraged foods, beautifully prepared then paired with magnificent wines. Many thanks to Chef Joseph Lenn, Robert Mondavi Junior, foragers and guides Jeff Ross & Shannon Walker, and the guests and staff at Blackberry Farm. |