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Foraging with Chrissy Tracey and Mohegan elder Chris “Painted Turtle” Harris

We look at foraging from two perspectives in this episode of Seasoned. What approach do chefs take when foraging? Chef Plum forages for fiddleheads in northwestern Connecticut along the Housatonic River with chef Chrissy Tracey. She explains why she believes foraging is sacred. After their harvest, the chefs head back to Chrissy’s kitchen to sauté the fiddleheads in garlic and lemon.

And, Seasoned contributor/producer Tagan Engel talks with Chris “Painted Turtle” Harris about how he, as an herbalist and elder in the Mohegan Tribe, approaches a forage in the forest.

Plus, Tagan, who is also a food justice activist and chef, shares her recipe for Mulberry and Juneberry Pie Filling and Hand Pies, as well as her tips for neighborhood foraging —wherever you might live.


  • Chrissy Tracey: Forager, private chef, content creator, and recipe developer. Her first cookbook, Forage & Feast publishes spring 2024
  • Chris Harris Painted Turtle: Herbalist, Pipe Carrier and member of the Council of Elders for the Mohegan Tribe

Tagan Engel's Foraged Mulberry & Juneberry Hand Pies

Mohegan Medicine Woman Gladys Tantaquidgeon’s book, Folk Medicine of the Delaware and Related Algonkian Indians influenced Chris’s approach to foraging. Gladys co-founded the Tantaquidgeon Museum in Uncasville in 1931. Tour the museum to learn more about the Mohegan people.

Chris also credits herbalist and educator Lupo Passero and the class he took at Twin Star with deepening his knowledge and understanding of wild plants and herbs.

Follow along as Chris takes a walk in the woods with Regan Stacey of The Forest Therapy School, stopping along the Four Directions to offer prayers and explain the meanings behind the Four Directions.

Want to become part of a foraging community? Listen back to our conversation with Amy Demers, founder of the Connecticut Foraging Club. Amy was recently featured in a CT Public story highlighting New England foragers.

This show was produced by Robyn Doyon-Aitken, Catie Talarski, Meg Dalton, Tagan Engel, Katrice Claudio, Stephanie Stender, Meg Fitzgerald, and Sabrina Herrera.

Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org.

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode!

Robyn is the host and senior producer of Seasoned.
Host of Seasoned and Restaurant Road Trip.
Catie Talarski is Senior Director of Storytelling and Radio Programming at Connecticut Public.
Meg Dalton is the deputy director of storytelling for Connecticut Public where she provides editorial support for the station’s talk shows and podcasts, including the limited series 'In Absentia'.
Tagan Engel is a producer/contributor and guest co-host of Seasoned. She is the founder of The Table Underground radio show, podcast, and website, and is a social justice organizer and trained chef.
Katrice Claudio is a producer of Seasoned.
Stephanie Stender is a producer of Seasoned.
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