Wild Mushroom Preservation, Fun Local Food Kitchen Projects & Reimagining Our Food Journey with Chef Lorenzo Tavani

This episode is a conversation with Lorenzo Tavani. Lorenzo is a chef, forager, gardener, and all-around health nut. After attending culinary school and pursuing a career as a personal trainer, he has worked various jobs in the food system. From regenerative to professional kitchens, and a family-owned slaughterhouse, Lorenzo has taken a deep dive into where our food comes from. His mission is to empower you to cook more healthy food at home and build a deeper connection with your food system.

Episode Overview:

• Why Lorenzo got into cooking and what turned him off about the industrialized restaurant environment that motivated him to forge his own path as a private chef
• The importance of having a story behind a food ingredient and how that can help us build a deeper connection with our food
• Fast food doesn’t have to be bad. It’s all about the ingredients
• The issue with grocery stores and how they changed our relationship with food over the last century
• Lornzo’s experience at the Midwest Wild Harvest Festival, where he cooked with Forager Chef, Alan Bergo
• Wild Mushroom preservation, how to make mushroom conserva and level up your broths
• Making Nocino, a traditional italian liqueur, out of local, foraged black walnuts
• Curing egg yolks to make simple egg yolk candy (no sugar needed)
• And a bunch of other foodie-centric topics

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