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Chrissy Tracey’s debut cookbook, plus 'The Chicken Chick,' Kathy Shea Mormino

Chef Chrissy Tracey is holding her cookbook, 'Forage & Feast.'
 Jerri Graham
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Provided
Connecticut chef Chrissy Tracey's debut book is 'Forage & Feast: Recipes for Bringing Mushrooms and Wild Plants to Your Table'

Vegan chef Chrissy Tracey sits down with producer Tagan Engel to talk about the basics of foraging and how to incorporate wild plants and mushrooms into delicious meals. They discuss recipes for "lobster" rolls, Chrissy's riff on strawberry Pop Tarts, bagel sandwiches with carrot lox, and herby drinks from Chrissy's debut book, Forage & Feast.

Plus, backyard chicken keeping expert Kathy Shea Mormino describes realities of caring for the only pet that gives us food, backyard chickens. Interested in keeping chickens? Listen to this episode first.

Featured Recipes:
Lobster Mushroom Rolls
Strawberry Knotweed Toaster Tarts
Wild Mint Mojitos

This show was produced by Robyn Doyon-Aitken, Meg Dalton, Tagan Engel, Stephanie Stender, Katrice Claudio, and Meg Fitzgerald, with help from Sabrina Herrera, Francesca Fontanez, Martha Castillo and Janae Spinato on Social.

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

Seasoned is available as a podcast on Apple Podcasts, Spotify, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode.

Robyn is the host and senior producer of Seasoned.
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.
Stephanie Stender is a producer of Seasoned.
Katrice Claudio is a producer of Seasoned.
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