Hoosier Forager joins us for a thoughtful conversation about how we approach foraging, why it matters, and how to build confidence with new wild foods. We also dig into two standout plants: chicory, one of the best wild coffee substitutes, and mayapple, a native fruit with a short, tricky harvest window. Plus, we talk about a surprising fungal shift with Golden Oyster Mushrooms happening across the U.S.
Episode Overview:
- The Foraging Onion framework: how to build confidence with new wild foods
- How to safely identify and harvest mayapples (Podophyllum peltatum)
- When mayapples are edible — and what parts to avoid
- Foraging for chicory (Cichorium intybus): ID tips, uses, and wild coffee
- The spread of golden oyster mushrooms across the U.S
- Why golden oysters may reduce native fungal diversity
- How to deepen your foraging practice beyond just identification
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