The commercial price of nettles is twelve dollars a pound, and that's just the tip of the iceberg. Ever wondered if some of the weeds in your garden were edible, or valuable? Most likely they are. In this photo-driven presentation pulled from Bergo's vast archive of images in the field and in the kitchen, learn the most commonly available wild plants Bergo harvests for his work supplying restaurants and other commercial operations, as well as a discussion of easy-to-make, delicious value-added products that will fly off the table at the farmers market. Whether you're trying to put more leafy plants on your table, someone else's table for a profit, or just eat closer to the land, there's something here for everyone.

Join Chef Alan Bergo for a journey through the incredible palette of colors, shapes and textures in the world of edible wild mushrooms. Centered around Bergo’s archive of thousands of images in the field and in the kitchen, this photo-driven presentation explores some of the vast variety of edible fungus available throughout the year in North America. Learn how morphology, colors, textures and tastes play a part in his work, and how he draws inspiration from a combination of world-wide ethnobotany, culinary literature, and mycological knowledge. You’ll never think of mushrooms the same way again.