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A Minnesota chef takes to the outdoors to forage for food
Bergo says foraging gives him a deeper connection to Minnesota and fuels an online business built on wild ingredients.
- James Beard Award-winning chef Bergo, known as The Forager ChefBergo, has pivoted from traditional restaurant work to a thriving online business focused on foraging unique Minnesota ingredients.
- Previously an executive chef at Heartland, Lucia, and The Salt Cellar in Minneapolis and Paul, Bergo began utilizing wild ingredients found within 200 miles of the Twin Cities.
- Bergo's recipes feature wild elements like porcini, ingredients he says he has "seen it, cooked it, tasted it, smelled it and put it on the menu."
- This career shift offers a deeper connection to the local environment, with Bergo noting that foraging helps people "develop knowledge about where you live" while creating organic dishes.
- Bergo advises enthusiasts to "do your research before you go out," as regulations regarding public land harvesting vary between state and national parks.
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Total News Sources18
Leaning Left0Leaning Right8Center8Last UpdatedBias Distribution50% Center, 50% Right
Bias Distribution
- 50% of the sources are Center, 50% of the sources lean Right
50% Right
C 50%
R 50%
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