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Wild Mushroom Preservation, Fun Local Food Kitchen Projects & Reimagining Our Food Journey with Chef Lorenzo Tavani
Manage episode 383372112 series 2684087
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
Use code “yearofplenty” (all lower case) for 15% OFF at www.mtblock.com
MY ULTIMATE FORAGING GEAR LIST - Check it out
Leave a review on Apple or Spotify and send a screenshot to theyearofplenty@gmail.com to receive a FREE EBOOK with my favorite food preservation recipes.
Connect with Lorenzo:
https://www.instagram.com/lorenzo__cooks/
Support the podcast via donations:
https://www.patreon.com/poldiwieland
https://www.buymeacoffee.com/yearofplenty
Subscribe for Video Podcasts on Rumble:
https://rumble.com/c/c-4964456
Sign up for the newsletter:
www.theyearofplenty.com/newsletter
Subscribe to the Youtube VLOG:
https://www.youtube.com/@yearofplentypodcast
Do you follow the podcast on social media yet?
IG: https://www.instagram.com/poldiwieland/
Twitter: https://twitter.com/theyearofplenty
I want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RT
130 bölüm
Manage episode 383372112 series 2684087
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
Use code “yearofplenty” (all lower case) for 15% OFF at www.mtblock.com
MY ULTIMATE FORAGING GEAR LIST - Check it out
Leave a review on Apple or Spotify and send a screenshot to theyearofplenty@gmail.com to receive a FREE EBOOK with my favorite food preservation recipes.
Connect with Lorenzo:
https://www.instagram.com/lorenzo__cooks/
Support the podcast via donations:
https://www.patreon.com/poldiwieland
https://www.buymeacoffee.com/yearofplenty
Subscribe for Video Podcasts on Rumble:
https://rumble.com/c/c-4964456
Sign up for the newsletter:
www.theyearofplenty.com/newsletter
Subscribe to the Youtube VLOG:
https://www.youtube.com/@yearofplentypodcast
Do you follow the podcast on social media yet?
IG: https://www.instagram.com/poldiwieland/
Twitter: https://twitter.com/theyearofplenty
I want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RT
130 bölüm
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