A Forager's Life In Virginia

The Sporkful

SiriusXM Podcasts

Arts

4.6 • 3.8K Ratings

🗓️ 21 August 2023

⏱️ 27 minutes

🔗️ Recording | iTunes | RSS

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Summary

Foraged ingredients have become all the rage in high end restaurants, part of the move toward hyperlocal, farm-to-table ingredients. Of course, we humans have been foraging pretty much forever. And though it’s less common in America today, Jay Marion’s family never really stopped.

Transcript

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0:00.0	All right, well, come on in, I can do something for you that tried real quick.
0:06.0	Oh.
0:07.0	Potatoes with lambs, quarters and ramps and aqueen flour pancakes.
0:15.0	Oh, my God, did you make this?
0:17.0	Yes.
0:18.0	Is this all a stuff you faraged?
0:20.0	Some of it.
0:21.0	Yeah, some of it.
0:22.0	This is Jay Marion.
0:23.0	He lives in Verona, Virginia in the Shenandoah Valley.
0:26.0	Jay is a farager.
0:27.0	He searches the woods and fields for all kinds of wild ingredients to sell and to eat.
0:32.0	I visited him at his home.
0:34.0	I thought there's a lot more going on here with the aqueen flour and a typical plain old white pancake.
0:38.0	Yeah, yeah.
0:39.0	Oh, it's really good.
0:40.0	So this is walnuts that came from local walnut trees?
0:43.0	Oh, you get little, little formerly honey bear plastic jars that are filled with what's that liquid in there?
0:49.0	It is honey suckle syrup.
0:51.0	Wow.
0:52.0	Now you can taste this.
0:54.0	The flavor is very mild, but you can taste the honey suckle flower.
	...

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