WYLDE

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Peter "Chippy" Grant is a wild vegan chef with Slavic roots, based in the UK. He's known for his creative approach to plant based foraging cuisine, turning overlooked ingredients into culinary magic. He has more than a decade of experience as a vegan caterer and loves experimenting with local and seasonal food.
Grab yourself a wild healthy snack, because you will get hungry listening to this delicious conversation.

About going on foraging treasure hunts as a child when visiting his grandparents in Slovakia.

About why foragers should not be blamed for the wrong-doing of the industrial system.

About seasonal and local being about more than meat and dairy.

About the differences and similarities between the Slovak landscape and the British and the impact of communism on biodiversity.

About how people respond to wild vegan cuisine when he caters events or retreats.

About where he gets his inspiration, apart from nature.

About our economic model of scarcity versus abundance in nature and the need for rewilding. 

About nettles and dandelions and why they should be introduced in every kitchen.

And lots more.



You can find more information about Chippy and his amazing cuisine on Instagram or Facebook. 

https://www.instagram.com/thegathererwild/
https://www.facebook.com/theGathererWild/ 


📚 These are the books that are mentioned in this episode. All worth a read! 

• The Wilderniss Cure by Monica (Mo) Wilde
• Hedgerow Medicine series
• Entangled Life by Merlin Sheldrake
• Myceleum Running by Paul Stamets

📸 Episode cover photo by https://www.instagram.com/aniellaweinberger/ 

🌿 I'm looking for more interesting guests to talk about European herbalism and foraging in Europe. If you know anyone that would be perfect for this podcast, please let me know.


If you want to reach out, you can find me on Instagram @wildplantforager, and on Facebook.
You can also find more about me or contact me through my website www.wildplantforager.com
But please don't hang around online for too long. Go outside, and follow your wild heart 💚


🎼 music by Eva LaRuna

Disclaimer:
The information in the WYLDE podcast has been compiled with the utmost care. We try to keep it as current, complete and accurate as possible, yet no rights can be derived from this podcast episode.
We accept no liability for: direct or indirect damages resulting from possible errors and omissions, the content of linked websites, or the opinions of interviewed guests.
Please take into account that transcripts were automatically created by A.I. and may contain mistakes.
The content of this podcast in no way replaces personal medical advice or treatment by doctors and other medical professionals.

[00:00:33] Unknown:

Welcome to Wild,   the podcast for wildlings   just like you.   Wildlings who want to transform transform the prevalent plant blindness   to collective   plant wisdom.   My name is Liebe Gollle. I've been working as a herbalist and wild plant forager in Belgium since 02/2002.   In those years, I've seen a lot of changes.   Working with plants has become more popular,   but I've also seen   time is running out for our planet.   As foragers   and herbalists in Europe,   sometimes we're dealing with different plant species   and different cultural approaches towards plants.   In some countries,   working with plants is licensed,   and in others, it's almost illegal.  

I believe   that together, we can learn from one another   and be stronger.   There is nothing more empowering   than connecting   wild souls.   Together,   we can have a greater impact on restoring   the ancient link between people   and plants.   And that's why for this podcast series,   I'm talking to fellow herbalists and foragers in Europe.   So if you're ready   to find out what you've never been told, but what your soul already knows,   welcome   to Wild.  

[00:02:12] Unknown:

Hi. Welcome to Wild. And today, I'm joined by Peter Cippi Grand, a vegan   wild chef with Slavic roots based in The UK. He's known for his creative approach to plant based foraging cuisine,   turning overlooked ingredients into culinary   magic. Welcome.  

[00:02:31] Unknown:

Hey. Thank you. Thank you for having me. Nice to see you again.  

[00:02:35] Unknown:

So,   what is it exactly that that,   inspired you to start foraging?  

[00:02:42] Unknown:

I I I guess, you know, being half Slovakian   and, you know, growing growing up, you know, well, spending every summer there going to see my grandmother and my grandparents,   I would, you know, I would go out into the forest, pick mushrooms, and it was like a treasure hunt, really. And they're kind of some of the earliest, like, memories I have. You know? And, you know, I remember being made, like, nettle soup and all these kind of things. I guess I kind of thought it was a little bit normal, really.   But then, you know, when I talked to, like, other kids at school about it, and they're like, what? That's that's very weird.  

But yeah. So I I think that I think the the Slavic roots, you know, I think it's just very normalized there. You know? And that's, you know,   very much what I've kind of, you know,   based a lot of the kind of food I do around, you know, those kind of original Slavic roots from when I was a a child.  

[00:03:37] Unknown:

Yeah. So I think it's fascinating that you say that at one point, you realized that this was not like a normal thing because peep people like children's school told you, like, what? What are you doing?   So how how did that feel for you?   I'm wondering.  

[00:03:53] Unknown:

Yeah. I I guess I I guess I kind of just I think that may because there was a definitely a period where I, you know, didn't do that for a while. You know? I I definitely   there was, probably   a a long period where but, you know, foraging wasn't a part of my life. And then   I think, you know, probably   after just after university and really getting back into food, I was like, oh, actually, I remember all these things. I remember   making nettle soup and, you know, wild garlic and all these kind of things and all these mushrooms and stuff. And, yeah, I think it just kind of made me want to, like, find out more about my past and, you know, also just intrigued about the whole world of herbalism and how plants can, you know, heal you, etcetera. I think my great   I think great great grandmother was like a white witch in this, like, small Slovakian village.  

So,   I don't really have, like, much I don't have loads of knowledge about her, but,   but, yeah, I know my mom said that. And, yeah, so it's quite interested that I've kind of gone down this path many generations on.  

[00:04:56] Unknown:

Yes. It's very fascinating.   Yes. And I'm I'm wondering, like, you still have family in Slovakia at the moment?  

[00:05:04] Unknown:

Yeah. I still have family. I've still got some,   cousins and uncle. My my grandparents died,   quite a while back now. But, no. I I still have family there. I actually saw my uncle. I hadn't seen my uncle in about ten years. I saw he came to England the other week. So and we were talking I was I was asking lots of questions and stuff, and there was this they used we used to have this beautiful cottage by the mountains, and there's a huge forest, dense forest behind that had, like Wow. You know, all sorts of mushrooms and stuff like that growing. And, yeah, it was a very idyllic place. You know, when people ask you that question whereas you're like, you know, if you could be in your happy place, I definitely remember that place when I was younger being my happy place.  

[00:05:46] Unknown:

So so how does your family over there feel about what you're doing now in The UK?  

[00:05:52] Unknown:

Yeah. I mean, I think I think it's I think it's a mix. I think some of them are a little bit disconnected from it now, but, you know, I think there's also a a push and pull in some parts of Eastern Europe. But, you know,   a bit like probably what was you know, I feel like there's been a resurgence in The UK, but in in places like Eastern Europe, I feel like   even though maybe in the villages and towns they do, but I feel like   there's   maybe slight a slight looking down on people who do that kind of thing because it's considered to be, like, something you do if you're kind of poor.   But, you know, there's also family members that, oh, yeah. You know? Oh, just for, you know, it's kind of normal as well.  

I was actually asking,   because I think my my uncle does have my, like, my grandmother's, like, cookbook where she has, like well, she's, like, lots of notes and, like, paper cuttings and stuff like that. I really would love love and I've asked it if I could get sent that book because I'd love to, like, have a look through it and, you know, maybe even, like, do a little series of trying to do my old old grandmother's recipes because, yeah, I'm just quite intrigued about it.  

[00:06:56] Unknown:

Yeah. I can imagine. I can imagine.   So,   it's it's for me, it's very interesting that you say that,   yeah, in in The UK, there's there's this,   resurgence   of of new   foragers and new I mean, it's it's   actually in Belgium as well. It's become like a hipster thing almost,   the whole foraging,   thing.   And it's really refreshing to see that in other parts of the world. People think of it as, like,   something more of old fashioned. Like I just interviewed Rebecca Klopoff and she's in Switzerland also working as a chef, a wild food chef.   And she told me that her grandparents just don't understand her because they say, but you don't have to go foraging anymore. You can go to the store and buy everything.  



[00:07:46] Unknown:

Yeah. Definitely, I yeah. It's interesting. I think there's a   it can go either way, definitely. I feel like there's definitely some some   older generation who would feel like it's, like, you know, they're above it, but also some just feel like it's just a natural way of life. Guess it might be   dependent on class and if you grew up in the villages and the towns and stuff or or rather than the cities. I don't know. I feel like that's probably got something   in to say that. And, yeah, I mean, again, in The UK, it's it is kind of considered   a middle class hipster kind of thing.  

However, you know, that's alright. If it's you know, if it's gonna get more people involved, if it's trendy, it's not a bad thing to be trendy. Right? You know, to be interested in nature, be to be going around the forest, to be, you know, in the woods. You know? Because, you know, it's just going back to a way of being before. You know, you do see those kind of resurgence of you know, and also with   the current political climate and, you know, environmental climate and food and it's, you know, it's kind of almost like a necessity, but people get kind of a bit more   acknowledge that, you know, there are these plants out there. You know, these you know, I think we could even you know, I think even, like, lots of permaculture experts and stuff could probably   learn from, like actually, maybe we should just be growing loads of dandelion because they seem very resilient in any soil Mhmm. Or net or nettles, and maybe we should be just having that in the supermarkets,   rather than, you know, us trying to grow some sort of   genetically   modified,   you know, plant that had come from something, you know, like wild mustard or whatever,   maybe. You know? I I I'd think that's probably   not a bad thing to maybe think about, and maybe, eventually, we might have to rely on that.  



[00:09:34] Unknown:

Yes. I hear what you're saying, and and, yes, I think it's about resilience as well. And I think forging   gives an answer to many issues in the world that are going on right now. So, yes, I I I don't mind if it's such a hip thing because, yeah, the more people we can,   get into foraging,   if it's done at least in a in a good way, in a sustainable and and safe way,   yes, the more the merrier, I would say. Absolutely.   Yeah.  

[00:10:05] Unknown:

Abs yeah. Yeah. Yeah. Definitely. I mean, obviously,   like you said, it it could it can be done. I mean and I I do I have I mean, there's actually a recently been an article,   I think there's some you might have seen it with some,   newspaper headline. I mean, maybe it was the Daily Mail, but some forager,   had the police come to their their door because they were,   foraging out there. And this is like, what? Why is why is that happening? And, like, and she also got a lot of, like, stick from people saying, god, don't ruin   don't ruin nature. Don't do this. Don't do that. And it's like, you're really all these people hating on this person are really   putting their hate to the towards the wrongs people in the wrong systems. You know? They should be really you know, why is are there is this big industrial farming? You know? Why is there always agricultural farming? Why is there people the fishing industry? You know? Always kind of thing, people making plastic and toxic chemicals   and all this. And, you know, you're getting angry at someone trying to, like, pick some plants out in the wild. You know? Obviously, there are, like, industrial   foraging companies   and stuff, and I'm sure there are some practices that you know, where they go and completely destroy habitats, etcetera,   and maybe, like, disrupt mycelium. But I would say large and large, most people don't do that. And then Mhmm. Most people do that, but, you know, they're doing it for the complete wrong reasons, aren't they?  



[00:11:34] Unknown:

Yeah. I I couldn't agree more. Yes. This is so   it's really nonsense to to blame the foragers for   the the things that actually the industrial systems are doing. Yeah. Exactly.  

[00:11:48] Unknown:

I think this you know, I think it's if anything, it's just like I think upon maybe I think it's just like those people have a perceived hate of those people. I'll look at them living their alternative lifestyle   and, you know, maybe it's, maybe it's some bloody hipster. You know? Go get a job. I think they just kind of they'll bring it up into themselves, and it's like a good reason to, like, actually have some hate towards someone. I think that's what I think that's what really is the case of it all. You know? I feel like even if they weren't doing foraging, they'd probably complain about something else that that person has been in.  

[00:12:22] Unknown:

Yeah.   Yeah. So, yeah, for me,   being a vegan myself, it's very interesting to be on the foraging path, and I have been for a really long time.   Because and I'm sure you've heard the same question as well. People tend to ask you if you don't eat meat or dairy,   but what the what the hell are you eating then? And I always think it's very cool that I can name, like,   like, 100   local ingredients they have never ever heard of. So,   how do you see the evolution   of wild   foods and vegan cuisine?  

[00:13:00] Unknown:

Yeah. It's interesting. Right? Because, yeah, you mean, you also get again, I think this is probably something that the dairy industry and the meat industry have kind of come up with, but you'll get people like just like, oh, you're just eating avocados   and almonds   and all your, you know, vegan ingredients   and your, you know, like, you know and it's like, I yeah. But I don't really eat all that. You know, once in a little blue moon or something, but, like, it's like, you know, I generally, I like to eat, like, seasonal local food, and I I just think it's just maybe it's a it's partly, I think. I I I'm quite unjudgmental,   you know, if people   want to eat meat. I get you know? And I'm sure, you know, you being a herbalist and, you know, I'm I'm fascinated by herbs and nutrition, but, you know, there are there are cases, you know, where some a girl is on a a menstrual cycle,   and she isn't absorbing maybe some plant based, you know, iron and proteins and whatever.  

But, you know, I can understand that maybe, you know, people and that's also a cultural thing. Right? You know? Like, because, obviously, we know I am living in England, you know, where, you know, we have access to shops, and I'm lucky I've got a job that pays me well enough money and stuff. But, you know, if I'm not gonna go and preach to someone who's in living in some village in Africa that you shouldn't be eating this goat that you've had. So, like, you know, I'm I'm always very cautious about, like, kind of explaining that.   I did have a kind of a a bit of a moment, like, a few few months few months back where I was I was getting kind of interviewed by a friend, and I I've actually it's probably I'm probably gonna end up branding myself under this name eventually, but I kind of thought, you know, I'm like a hunter gatherer, but I'm not the hunter. I'm the gatherer. And I was like, actually, that's quite a good name, the gatherer, because I just kind of thought you know, also, like, with a lot of the stuff I do is, you know, it's a lot of ritual around food and, you know, having people together, eating together, so gathering, and also gathering plants and herbs. So I kind of thought that were yeah. That kind of, like, I feel like sums me up. I'm like a hunter gatherer, but I'm more I'm just a gatherer. I'm not the hunter part.  

But,   yeah, I mean, I think it's I mean, it's great, you know, also me the meeting you as well, you know, who's down this path because you're definitely vegans sometimes get,   you know, they'll be plastered with, like, kind of, you know, not being maybe seasonal or local or anything like that. And I feel like that's kind of unfair. You know, quite often, people think if you're seasonal and local, you are have to be in dairy. You have to be in meat. And   I I kind of go against that. And, also, you know, if we go back throughout the ages, meat would have always been a treat. And lot and and you would have only had dairy or cheese   if you had an animal. So or it might have been traded, but a lot of people would have just survived on grains and plants.  

So it's not like a weird thing to suddenly be, like, vegan. You know? You know? It's like a lot of people would have had quite a majority of a vegan diet back in the day.  

[00:16:02] Unknown:

Yes. Absolutely.   Yes.   One thing I was wondering is, do you remember the very first wild plant or mushroom   that you were eating   as a child?  

[00:16:15] Unknown:

So I definitely I have a very distinct memory   of finding a parasol mushroom   in Slovakia   and just being like, wow. It looks like a spaceship or something. In my head, it's a lot bigger it's it's a lot bigger than it probably was, but I remember it being, like, huge and, like, wow.   I also did I'd honestly, I mean, as easy as I remember just I remember nettles. I also remember just, like, going on the hedgerows and eating, like, gooseberries and,   blackberries and all that kind of stuff as well.   And, also, I have a memory of my mom picking sorrel and making this kind of sorrel sauce as well.   But it's kind of like a a like a Slovakian recipe. I think traditionally, you'd have it with something like eggs or something like that. So, yeah, I do but those are probably the plants   I remember   most prominently.  

But, yeah, I also remember stuff like chanterelles and porcini.  

[00:17:14] Unknown:

Yeah. Sorrel is definitely my first memory of a wild food that I was eating. Yeah. So if you're looking at the landscape and you compare the the Slovakian   landscape to The UK landscape,   how   how much does it differ, like,   yes, when it comes   to certain plants that you can find in one place but not in the other? Or or is it is it pretty similar? Or,   landscape elements that are different?  

[00:17:43] Unknown:

Yeah. Definitely elements that are different. I mean, I've got a minute, I haven't been   I I've been, you know, I've been around a lot of Eastern Europe. You know? I've worked out in Bulgaria and Poland   and was in Slovenia,   doing a little film last summer.   And yeah. So I I spent a lot of time in this oh, and I was in Romania last year as well, but actually haven't gone back to Slovakia in a while. I think I'm definitely due a trip,   and it it's definitely gonna happen.   But   to my memory,   it is definitely probably more biodiverse.   I definitely think there are more different types of   flowers and plants   and mushrooms just because there's more woodlands. I think act I I think I remember   I don't I can't quote the exact statistic,   but I think there's some is a very high I think Slovakia is one of the highest number of, like, ratio   per, like,   where cityscape   towards, like, woodlands and, like, nature   areas is quite high in the percentages of, like, being one of the most, like,   diverse with, like, you know, trees and forest land. I think I think maybe Poland was the most. I have a feeling.  

But I think Slovakia was up there in the top five or something. And I think in the opposite, I think England was maybe one of the worst.   I think it it you know, I think, you know, even though we've got some very ancient woodlands, you know, they keep on getting chopped down and, obviously,   more and more people I mean, we're quite a small island, but we have something like   six nearly 70,000,000 people live in here. Right? Mhmm.   What is   actually quite   what is quite cramped compared to some other part countries in Europe and in the world. I mean, you think about somewhere like Australia, you know, it's as big as Europe, and it's got, you know, like, 24,000,000   people.  

Mhmm. So, yeah, I I   so I would imagine and I I just remember even from, like, the types of insects because I was quite I mean, a lot of it I was also really fascinated by insects when I was younger. I remember lots of different types of butterflies,   stag beetles, and stuff that are   maybe near less extinct in The UK, and, like, praying mantis is what you don't get in The UK. So that would make me lead   that would make me lead to think   that there's probably   more different types of plants and mushrooms and stuff out there, I would imagine.  

[00:20:09] Unknown:

Yeah. That's very interesting what you're saying here, because to me, The UK is so much more biodiverse than Belgium already.   So reference point is everything.   And actually, I've never been to any of the other countries you mentioned, so I cannot compare.   But it's, it's very interesting to see. And also it has to do, I think, with Belgium   being so densely populated. So that's definitely a thing that has its its   effect on the landscape. It's, yeah, it's logical when you think about it.   Yeah.   Yeah. Less room for nature and more, yeah, more people.  

[00:20:45] Unknown:

I think so. I think also yeah. I think, you know, a lot of these, Eastern European countries, you know, they've they've come out of a cold war out out of,   communism.   And Mhmm. You know, a lot of I met I know, you know, I've I've talked to some of my, you know, my Romanian friend, and I'll talk to my mom and stuff, and a lot of the supermarkets were just kind of quite empty.   So, like, you know, they'd go to every supermarket, and there'd be a lot of the same thing, just shelf and shelf and shelf and just shelves that were completely empty. And it was a very common theme from talking. You know? And, I've also got a Ukrainian chef friend,   Olia, and she also says exactly the same thing. So I think there was a a very natural   kind of,   yet, like, people would just go out and just forage, you know, because I think they had to all survive off their land. You know? I mean, even when I go around Eastern Europe today,   when I was I remember going around Slovenia   and, like, so many people just have allotments just in their gardens or, like, could be growing stuff or, you know, have a hedgerows with berries or apple trees or something like that.  

So, yeah, I think, therefore, it is kind of like   people are just more used to surviving off nature.   I I remembered also last year going to Romanian   Romanian   market,   and   everything there is just you know, everything you buy there is pretty much seasonal. You know? It is like whatever's in season.   And,   also, you know, it's something I've seen people just, you know, selling random herbs,   sea buckthorn,   nettles, you know, like, literally bunches of nettles being there. And   also, in my memories of being in, like, Bulgaria as well, you know, people quite often you know, I've   unless you go to some very posh market   in London,   you might find some, like,   porcini or something like that, very extortionately priced, I might add, and probably maybe not from The UK.  

But, like, you know, quite often, I'd see some, like, you know, bupkkers, some, like, grandmas on the side of a road   just selling, you know   you know, whatever mushrooms they found and stuff. And there's something really quite enchanting and   amazing about that. You know? And it's you know, someone's actually gone to the effort to, like, find these things and, you know, also, you're getting something that's probably very fresh. You know, something that hasn't been stored in some warehouses for months or been sprayed on or   so,   yeah, I would I would think   Eastern Europe is yeah. I think it's just   the way you know, maybe   by accident because of maybe because of,   communism and them being so poor have ended up being a bit more   linked to nature and having more   areas of nature as well.  



[00:23:36] Unknown:

Wow. That sounds really fantastic. The babkas at the side of the road   selling mushrooms.   Lovely. Lovely image.   So are there any, like, traditional foraging   techniques   or   preserving techniques from Slavic countries that you think more people should be know about should be knowing about?  

[00:23:56] Unknown:

Oh. I mean, I think there's a lot of pickling and a lot of,   fermenting. Like Mhmm. You I mean, as   you'd probably presume. Right? Because, you know,   you'd when you think of some of these countries, you, you know, like Poland or you think of, like, stuff like sauerkraut and stuff like that.   So, yeah, I think I think those are probably the the ones that but also a lot of drying of herbs as well. You know? I think, you know, they definitely would be, like, tying stuff up, you know, by a window or outside when it's sunny,   drying various herbs to make teas and stuff like that.  

I'm trying to think if it was anything maybe slightly   unconventional,   but I can't   those are the I think   those are the ones that I can can I can think of in my head.  

[00:24:47] Unknown:

And, yeah, here you're speaking about herbs. Do you think   also the medicinal use of herbs is is more   common in, Slavic countries? Yeah.  

[00:24:58] Unknown:

I mean, again, think if you think about it, maybe,   you know, Western medicine's only, what, been around for about two hundred years or whatever, like normal pharmaceutical medicine.   So and, obviously, it's probably gone to the richer countries first. Right? So, I imagine in some, like, Slovakian   villages or Romanian stuff,   they'd have to go back to what I, you know, I like to refer to as the original medicine,   but it's like herbs and plants. You know? And,   again, I remember when, you know, growing up with my mom, you know, I remember me and my brother once putting a hose pipe down,   a a hornet nest and getting stung, like, all over,   what was very, very stupid of us. Oh.  

And,   got remember getting stung all over. And I remember my mom cutting an onion   and just, like, putting it back on the sting. And   even even to this day, I remember, you know, constantly having, like, sprained ankles and stuff like that. And my mom always getting loads of vinegar and just put covering my sprained ankle with that.   So, yeah, I just I think just you know? And I even to be honest, I didn't really think of them as just, like, you know, herbal medicines or anything like that or anything unusual. It was just quite what my mom did, and I don't think she thinks of thought of it as anything different. But looking back, I was like, oh, yeah. These are kind of like little remedies and stuff like that.   And,   so answer to your question,   again, I think people just had to rely on that, you know, kind of stuff. You know? I don't think they, again, I don't think they had access to, you know, you know, to pharmaceutical medicines or being able to go to a chemist or whatever.  

You know? I feel like they would have relied   and relied on all these kind of plants   and vegetables and fruits and, you know, even vinegar.  

[00:26:47] Unknown:

Yeah.   And one thing I'm also wondering is,   so you work as a as a chef.   Sometimes you work as a private chef, as a retreat chef.   How do people react   generally when you,   when they see that you're working with wild ingredients?  

[00:27:07] Unknown:

Yeah.   Def I mean, I I definitely think   I definitely think people are coming a bit more   attuned to it. Right? However, definitely at the first people, I think the classic thing is that, oh god, did a dog a dog piss on that or something like that. Some people, you still do you still get that little bit. I mean, even weirdly enough, my dad is very much like that. And if I bring back, like, some, like, mushrooms or something from the woods,   And even as weirdly, because my mom   has done it throughout her old childhood.   My dad being English, he's a bit like, oh god. No. No. And I think there's a lot there's a lot of fear   around   mushrooms.  

Fair wife,   but I think that's maybe a older generation in England because I feel like you know? Or I mean, we've probably been told as kids or, like, watch out for that or   whatever.  

[00:28:01] Unknown:

Even though, like, you know touch it. Don't even touch it. Yeah.  

[00:28:05] Unknown:

Yeah. And, it's not about being fearful, is it, of nature? It's about respecting it, about learning it. You know? It's it's the same, you know, for example, you know, if you're gonna if you're gonna drive a car, you're not gonna just, like, straightaway just go in and just, like,   drive off somewhere, are you? You're gonna learn about it, and it's the same with, like, anything in life.   Everything has a potential risk, I'm sure, but it's about learning about it. And it's the same with, like, you know, mushrooms. You know? I haven't   ever poisoned myself with mushrooms, and hopefully I hope   I won't ever will. But, you know, it's you know, you have to, yeah, you have to be careful about about all these things, but, you know, that's why, you know, I   I've gone on countless foraging walks with other foragers, and, you know, that's why we're part of all these foragers associations, part of all these groups and stuff like that. That's why we've you know, if you're   fascinated about something, you will, you know,   make the extra effort to learn so.  



[00:29:02] Unknown:

Yes. And and it's, in fact, by learning more about these specific things that we can make the risk lower, not by by just   staying away from it and not knowing anything about it. But I strongly believe in the more information you have, the more   wise choices you can make.  

[00:29:21] Unknown:

Definitely.  

[00:29:22] Unknown:

I agree. And did did you ever think about,   working in a restaurant with wild plants and mushrooms?  

[00:29:30] Unknown:

I mean, I I have had my time of working in a few kitchens and restaurants and stuff like that,   admittedly, this was a while back now. So I don't know. I feel like maybe people have changed   their kind of opinion on stuff like that. I you know, quite often, you will see   I think it's, again, it's kind of becoming a bit trendy to have.   And, also, I think, you know, with the boom of mushrooms, you're like you know, back you know,   even, like,   over five you know, maybe, like, seven years ago, I would say,   before COVID kind of times. You know? The idea of having something like matake or lion's mane   on a menu   would would be like, what the hell is that? Like and people would you know, it'd be and it wouldn't be something you'd be easily available. But nowadays,   it's quite on a lot of fine dining menus, you will see   Metake or Lion's Mane. Almost guarantee. Almost to the point where I'm sometimes, like,   when I'm, like, you know, coming up with a meal from you know, because I do I do quite a lot of supper clubs and stuff like that or, like, banquet kinda topic. I'll be like, well, do I really wanna do I wanna do this again? Because it seems like to be very   much out there. You know?  

But that's great. It is it's a good thing. You know? It's good to   show and harness the power of mushrooms. You know? It's great because there's been this resurgence.   But I still do think there's some people who are a bit fearful of it and definitely of the idea of, like, wild mushrooms. But I feel like Mhmm. Yeah. Definitely, there's a bit of a tide changing. Right? But there's some that's definitely something, you know, in Eastern Europeans   that there's no there's no there's no there's no there's no there's no there's no there's no there's no there's no there's no there's no there's no there's no there's no there's no there's no there's no   bear they won't even know the name of a mushroom. They'll just be like, oh, they'll call it under under, like, a over oak mushroom or the, you know, the,   you know, the brown top,   or, you know, but, you know, with chanterelles as they call them, like, in Slovakia, they call them little chicks. I think in I think in Slovenia, they call them foxes, like, little foxes.  

And   I can't remember. Somewhere else, they call it some other little oh, I think it's   might be right, but maybe in Poland, they call it little squirrels. And it's funny. They call them little woodland an animals,   wherever you are. So it's but, you know, a lot of the a lot of the time, you know, in these I mean, we we have a lot more,   you know, knowledge out there that we can we can get,   you know, just easily available. But, you know, maybe   an eastern room isn't as e easily available, but there's,   isn't such a a fear around mushrooms. It's quite interesting that paradox.  

[00:32:19] Unknown:

So   as a chef, you have your wild ingredients, you have your own creativity,   and then you turn them into a dish.   And I'm wondering   what at the moment   gives you apart from, of course, nature itself,   gives you inspiration? Like, do you have some other chefs, foragers that you are reading books on or,   I don't know, YouTube channels, whatever.   What inspires you?  

[00:32:51] Unknown:

Cool. That's it. Yeah. I mean, there's a lot of people. I mean,   to be honest, a lot of the people who are part of the foragers association are quite inspiring, to be honest, as as you very well know. I mean, I Mhmm. Recent I recently   finished Monica Wilde's,   audiobook, you know, The Wilderness Cure. Have you have you read or listened to it yet?  

[00:33:12] Unknown:

Yes. Yes. I have read it. Yes.  

[00:33:15] Unknown:

And, yeah, that's amazing. Like, that I mean, she's very inspiring.   Absolutely. I mean, a lot of her stuff, but,   Fergus the forager as well that does. I mean, he was the first person to do the, like, kind of, like, you know, the chocolate   jelly ear thing, but it's, like, quite off done quite often now by all foragers, but I think he was the first to do it.   Here,   and, also, I mean, he was I mean, I'll he was on a podcast, I think, called the mushroom hour. And   I remember him just talk how he got into net you know, got into, you know, loving   foraging and mushrooms and all that was   quite similar to mine. You know? It was, like, going out, I think, with his, like, grandparents or something like that, and   I think he was quite fascinated by insects, what was kind of quite similar to mine. So, yeah, I mean, I I do I do find the stuff he does quite inspiring.  

I mean, chef wise,   a friend of mine, actually, I went went to his restaurant another day. He's called Kirk,   And he's I mean, he I wouldn't say he's so much on the side of foraging, but he's a a vegan chef, and he he won this program on, like, English television called,   Great British Menu.   And he was the first   vegan chef to ever win it or even, like, kind of get into the finals of it. So,   and he he got some of the highest scores. And,   yeah, I mean, his his food and I went I actually went to his restaurant another day, and his food is absolutely unbelievable.   Like, he is   the stuff he does,   the flavors, the textures,   it is like, wow. Like, it is not I honestly think it's the best food I'll have I've ever had. Like, he is very, very talented. If you ever come come to UK again, you should hunt and go. It's a very he's a very nice guy.  

He's, you know, he's very he's very, like, yeah, very open minded,   very,   it's it's also quite a small restaurant.   It's not too pretentious   even though, you know, the food stand is extremely high.   But, yeah, I I definitely find the work he does he does very inspiring.   Yeah. Who else?   Kinda I mean, yeah, it was count I mean, a lot of friends as well and   yeah. I'm trying yeah. Cat yeah. I'm trying to think off the top of her head. I'm sure it was probably people at best.  

[00:35:37] Unknown:

Take your time to think.  

[00:35:42] Unknown:

Yeah. I mean, it's a combination. Yeah. And and especially also, like, you know, a lot of herbalists and stuff as well, I'm I'm always very inspired by. You know, I definitely wanna go down that route a bit more, you know, and stud I think, eventually, study herbalism.   You know, obviously, you met Julie and Matt, you know,   and   they're I mean, they're a lovely couple, you know, and they wrote the book, you know, Heteroherbalism.   It's quite a famous book amongst herbalists   and foraging them. Book. Yeah.   It's a very, yeah, very good, but and they're just the most lovely down turf,   real humans who you know? And, you know, I was, you know, very lucky to have gone up and stayed with them.  

Hopefully, we'll be doing it neck in the next few months again, actually.   But,   they have such a wealth of knowledge, and it is, like, just truly   inspiring just to, like, talk to them. And they're so   so open to, like, sharing that knowledge and in a very, like sometimes people act in a way like they know it all, but they just they're really amazing people. And they actually have a they actually have a cook a little cookbook as well, but I've actually some of the recipes have been I have actually used as well.   Also, Kat, obviously, was doing all the fermenting as well. I've got her I actually got her book as well, but some,   I'd recommend.  

Obviously, it's not all vegan, but, I mean, some of her processing stuff is quite, like,   quite out there. But, you know, I mean, great amazing flavor combos.   Yeah. Obviously, I'm I'm friends with the guys from Bristol Funcarium.   They're   they they very much got me into medicinal mushrooms.   Yeah. Really lovely people.   Do things the very the right way. They use a lot of, like,   localized strains.   And, obviously, people like Merlin Sheldrick,   who I'd be lucky to lucky to have met a few times, a very lovely man. Obviously, his book   in entangled life is one of them. Have you read that?  



[00:37:37] Unknown:

No. I haven't. It's on my reading lists.  

[00:37:40] Unknown:

It's good. He's also a good audiobook. He's got a lovely he's got a very lovely deep voice. He's a lovely man as well. Really   a good laugh, very   funny. You're obviously Paul Stamets as well. He's someone who's yeah. One of the people who I think I remember he had he had a book called Mycelium Runnings, but I probably must have found out about twelve years ago. And I've had a friend of mine saying, oh, this book's really cool. And he was and I and he knows there is there's mushrooms that can eat, like, nuclear waste and mushrooms that you can make, like, you know, shoes and all this kind of stuff. And I was like, wow. That sounds pretty out there and cool. And I remember   reading that book and being like, wow. Mushrooms   are just like   they could save the world. You know? I was like, maybe doing that. Mhmm. So,   yeah, it's weird because, I mean, definitely   I'm definitely   am   inspired by some chefs, but I think I'm also inspired   by, yeah, like I said, like, herbalists and foragers and people doing stuff for mushrooms. And sometimes I will use some of those elements within   because I I definitely like to because I do a lot of retreats   was at around wellness. So,   yeah, I do like to have a holistic approach with the kind of food and drink I do.  



[00:38:52] Unknown:

Well, thank you for all these   Well, it's it's like a whole treasure chest of inspiration   that you just shared with us. So thank you so much for that.   How do you see, like,   using   wild foods as ingredients   in mainstream   cuisine   in the next   twenty, thirty,   forty, fifty years?   How is that going to evolve, you think?  

[00:39:22] Unknown:

I I I I think I think it's   well,   I think it's one of those things, isn't it? I feel like people are definitely gonna use it more and more just because   people are gonna be open to it. And it's one of those things that my there's the pessimist in me that I feel like   people getting greedy,   that I could I could see it suddenly people being like,   oh, yeah. Like, I can make you know, these things are free. I can make a lot of money from that.   And people   been exploiting nature. I mean, it's like anything. You know? Like, if you think about it, it's like the dairy industry. Oh, isn't probably nothing in theory   I mean, I I wouldn't do it, but, like, you know, if you if someone's just, like, has their own calendar milk in it and getting some milk from it Two and then if you you know, someone's like, oh, that's good. Actually, I'll get milk. I can sell that. And then people trying to monopolize and make money from it. So there is a danger,   I guess,   that   people   some people get greedy in doing that   because they could see it's a trend and people like that thing.  

Hopefully,   what I think would be better is that people   and the ideal   from a positive aspect is that there's more people rewilding their land,   rich people,   people with bigger states being like, actually, I'm just gonna have loads of wildflower seeds here, or, actually, I'm gonna leave nature to do its thing.   Hopefully,   that will just   give more places   of nature that   you know, and more like food stuff like food forest. You know?   And Mhmm. Hopefully, people can think   think of it from a sustainable angle, but it's actually   helping nature rather than trying to, like, make money from it.  

But, yeah, it's one of those things. I feel like it could kind of go either way.  

[00:41:13] Unknown:

Yes. I hear you on the more rewilding.   By all means, let's do that. But I also, I also hear you about, about the danger, the hidden danger that is actually there. I think our economical   model is based on scarcity, and then you have this natural abundance,   that you can find in nature. And I could even, you know,   a couple of years ago when we lived in another place, we were a member of a CSA farm. And so we we had to pick our own vegetables and and berries.   And I remember the farmer saying,   like,   you know, if people are a member for the first year, they're always overharvesting   because, you know, they they get this message, oh, this week you can harvest this and this and this vegetable and this and this and this berry.  

And he said, I just see them harvesting all of these things. And I know that they will never eat them   in one week.   So, and he said, yeah, it's, it's normal. It is because our economical model is based on scarcity, and it's just what people do if they   find out that something is for free.   Yeah. So I think it's interesting. Yeah.  

[00:42:23] Unknown:

Yeah. I think there'd have to be some, like, kind of   maybe it it might be one of those things. I mean, I don't really want it to go that way, but it could be one of those things that   if people   if it does become an issue, and, obviously, the fact that, you know, there's been a newspaper article about it, that maybe foraging has a bit more I mean, I think am I right that foraging has a lot of guidelines in Belgium?   Not really much. I mean, I think the only thing is you can't dig up roots, and you have to do and and and long as it and also if it's not private land. Right?   But pretty much, you can go and you know, I think it's I think it's the four f's, isn't it? I think it's fungi,   flora,   fruits. Yeah. Fruits.  

And they'll come to me at some point. But,   yeah, but you know what I mean by by that. You know? Pretty much, you know, I can you can go and pick anything, you know, as long as it's not, like, private land and as long as you're not uprooting a plant. But those are the kind of things you can't do. But it could be if it it does,   you know,   become   an actual issue. I don't think right now it is an issue, and, you know, I think people want to make an issue. You know, a lot of the plants that   I will pick on mass are stuff like nettles   and dandelions   and,   you know,  

[00:43:44] Unknown:

specific wild garlic spots were just in a massive abundance. And we picked If you if you're speaking of nettles and dandelions, it's just like regenerative   food. Right? I mean, it just Yeah. Keeps growing back anyway. So yeah. Yes. Yes. So that's the thing. You know? I feel  

[00:44:02] Unknown:

it could be a thing that people it gets a bit more like, you know, oh, you're only allowed to take a certain amount, or you can't take certain plants,   or,   you know, there might be   certain areas you can't do it in, or   that could happen, or you might need, like, a proper license to forage,   things like that. And I know the   the foragers association   or the session of foragers, I'd say, are   are thinking about maybe try they are trying to get some sort of blueprint of having some sort of, like,   you know, you have to do some sort of, like, test or something to be able to be able to I I think mainly they're doing that.   Also, don't quote me on this. I could be wrong, but I'm pretty sure I remember   talking to Mark. The main reason they're,   they're doing that is maybe   to do it   before,   you know, governing bodies and stuff   pressure them will will come up with something themselves.  

What Mhmm. That makes sense. You know, if you, him It does.   If you can   organize it yourself   before   some other   governing body who has a not not a clue about Foragen   comes and does it. It might look and then, you know,   you know, let's say five or ten years down the line, some, you know, some government officials, oh, well, you know, someone's died from foraging or, you know, someone's, you know, poisoned someone or whatever. Something comes up, some awful thing. Mhmm. It it'd be good if a foraging associate is like, well, yes. We've got this whole thing. You know, we people have to go through this whole test and blah blah blah. So in some ways, it could be saving your own back to do something like that. Now although I know a lot of foragers, and me including, I'm sure the same, is that there's a bit of anarchism in us. Oh, we don't wanna be bloody doing some tests. I don't have to be told what to do. You know? But a lot of the reason why I didn't join this association of foragers is, like, I don't wanna be a part of some association. I don't wanna be part of some club telling me what I can and can't do, but actually realized it was a lovely, wonderful community of people who are very like minded and have great conversations   and amazing knowledge.  

So I feel like there's a there's there's a bit of resistance to doing something like that, but but definitely could be a positive to doing towards something like that.  

[00:46:18] Unknown:

Yes. It's a very interesting approach, I think, because,   obviously, you always have people   doing it in a good way, and then you'll always have the cowboys as well. You know what I mean? It's   I actually have been thinking about this myself in Belgium because   there is, like, a fishing permit. So you can go out and fish in in certain areas, but you need to have a fishing permit.   And I think, yeah, like, in some   in some areas, it may be   a good idea. Like,   in Belgium, it's it's forbidden to,   like,   forage in nature reservations, which I can totally understand.   But then again, they are mowing down like the nettles and everything else, and I or they are using grazers, like, you know, large, large grazing animals.  

And I think, well, we could be grazers too, you know? We could just pick the nettles instead of you having to modem   or we could, you know, it's it would be an interesting approach to think about.   But I'm not sure at the moment it's   it's something that   could even be discussed   in Belgium at least. So it's interesting to hear that the Association of Foragers is also   thinking a little bit like this. Yeah.  

[00:47:35] Unknown:

Oh, well, like I said, a 100% quote me, but I I think from what I remember, Gabri and maybe one of our I mean, there was a lot of conversations,   about weekend, but I feel that   that is something that has been considered.   I'm not saying they're doing it or anything. But Mhmm. Mhmm. I mean, just in Even   even if it is if if it is something that they haven't said, I think it is a good thing to consider because Yeah.   You know? And, you know, if you are a a good and experienced forager and you know your plants and stuff,   you should be fine. And, also, if you don't if you're a bit worried, then you'll have to try and learn it. So it it's not a bad thing in some ways. And Exactly.  

And like I said, you know, before   before   some other you know? And and, also, it made me think about especially after this, you know, article   origin. I just feel like, I feel like maybe, you know, there and there was quite a few around last   autumn. There was a few things about, like, deadly death cap and, like, oh, we there's a lot of, like, mad,   satirical, crazy headlines from tabloid crappy newspapers   in the in The UK.   So you do wonder if there's a bit of a agenda there or something starting to happen because, you know, there's a fact that, you know, there's already there has been a few things and, you know, previously, I don't think I'd ever seen anything really about. And but so, yeah, it does make me think. It doesn't make me think if, Yeah. I I actually heard from one of my student last years, last year that she well, she was talking about how well, there's a hedgerow where she,  

[00:49:12] Unknown:

forages,   and she said, yes. There is   a a lady with a dog, and and, don't get me wrong. I love dogs, but she said   she has actually,   she contacted   the city,   the city government because   there was Galdorose   and elderberries   growing there, and she was afraid that her dog would catch poisons.   And she really asked the city government to take down   the Gelder Rosen and Elderberry bushes, which is   just crazy. I mean,   there is no way you can you can I mean, nature is nature? Nature just is. You know? It is. We have to deal with with plants and know which ones are safe and know how we can prepare them safely.   But there is no point in I mean, if it's like, you know okay. If it's, like, a kindergarten   area, I can understand that if you plant things there that you choose nontoxic plants. I can totally understand that. But, like,   in the wild, it's   there is no way you can just you can be like   species systems, say, hey. We allow these species and these species. We don't. It's it's such a crazy idea, really, that we can control   nature   for our own safety,   so called.  



[00:50:34] Unknown:

No. I think I think I think you're totally right. I mean, it it that does sound absolutely,   like, bonkers and crazy. And there's also also, it's just, like, just very, like it just sounds very someone who's very entitled and, like, not thinking like, oh, actually, those berries could be used for   some animal might be some you know, some birds and stuff might be, you know, both bee. It's just like and, like, you know, you don't know what you know, bees might be going on their flowers, you know, when it's you know, it's it's absolutely   balmy and, like, crazy and, like, you know, quite self centered to think, you know, but, oh, actually, my   dog as well. It's like, you know, these are like especially with elderberries, you know, like, I'm just being I mean, I guess maybe they fall down, but, like, you know, but, like, a lot of the time, they're up in trees. You know? Like, how is that it's it's quite you know, what is your dog gonna climb up that tree? And I don't know. So  

[00:51:24] Unknown:

Yeah. Well, I think it's also like this this the thing this thing you all already mentioned, this fear for the wild. Because maybe   this person   has a garden and has a tomato plant in their garden, and they don't know that the foliage is is actually toxic to their dog. So   it's it's really this underlying,   yeah, fear for wild nature. I don't know where it comes from,   but it's a very interesting thing to look at.  

[00:51:53] Unknown:

Yeah. I mean, it goes back to the thing that people need to be a bit more of we need to we need to be working with nature, not against it. You know? We need to be   I mean, I generally believe and I I've said this before, you know, is that, you know, we we should be guardians of net humans in ideal   circumstance. Why, you know, if you're getting spiritual about it, why people wouldn't say, why are humans on Earth? And it's probably to protect and be guardians of nature and this planet,   not to be, like, fighting against it, to, like, you know, destroying it, to polluting it, to I mean, God, our rivers and stuff like that, you know, especially in The UK, our rivers. You know, I think there's, some famous Olympic   athlete, who I think won loads of golds, but he was saying and he's a rower. He was called Steve Redgrave. And   he said a lot of his friends would be   have been, like, rowing in in the rivers   and been getting all these weird illnesses and disease because, you know, like, you know, like, falling in and splashing back, you know, war and whatever, you know, and ingesting or going. And it's just like, what? Why that should not be happening? Why why are   you know, what has happened?  

Is absolutely   yeah. It's it's very sad to hear. And, you know, we really   but, obviously, there's a positive spin that, you know, there are people do realize that things are happening. There's people like, you know, us, and there's lots of, you know, eco activists   and, you know,   beekeepers and, you know, sustainable growers and farmers who, you know, have gone more to the green side of the world and, like you know, but are, you know, wanting to change and rewild   the the world and work with nature and protect it.   So,   obviously,   it is easy to be doom and gloom, but because of sometimes things need to get quite bad to people be like, oh, actually, we really need to sort this out. So, hopefully,   there's, you know, there's a counter resistance to a lot of the bad things that the humans   are doing in the world.  



[00:53:56] Unknown:

Yes. And I think foraging is such an important element in that because it's like   a gateway,   pulling people into,   you know, really making that connection to nature and caring about it because they they they start to know it and to realize how much they are part of the ecosystem themselves.  

[00:54:16] Unknown:

Yeah. A 100100%.   If you forage over a number of years, you get very much aware of, like, the seasons and when plants are around.   And, also,   you you get very, you know, like you they become like your friends don't know plants. Like, oh, this, you know, this, you know, elder flower's out again. It must be this time of year, and it's, you know, it is nice. You get very in tune with nature and the way it kind of,   it just is a part of   us and life. You know? So, yeah, I think foraging does make you very hyper aware of it being around. And also, you know, it also makes you you know, I I've I've definitely   gone to some   some beautiful areas where where once beautiful and and, you know, now they've become like houses or stuff like that or just been completely destroyed. So it makes you even more like, oh, wow. There were some beautiful, like, rare, you know, like, plants there or, you know, some mushrooms I used to get there. So it's it does make you very much, you know, really appreciate it and very grateful for all the amazing things that it's given to us, you know, all the medicines, all the nutrients,   and, you know, all the kind of insect life and, you know, the flowers, the smells, the the multi sensory experience of nature. So it's,   I think foraging is a very you I think you said it right. It is a gateway. You're right. It's very much   when you start getting into foraging,   it opens your eyes.  

And plants you didn't realize were were always there, you realize, and you're like, wow. What's that? And what's that? I I I like running, but   I definitely think as more and more I've got into foraging,   my runs are very like,   oh, I'll stop. And I'll be like, oh my god.   Is this or was that oh, it was a chicken in the I mean, I know once I've and I was a chicken in the woods on that log there. But also, sometimes it it is it can be as a good thing. Like, sometimes I'll be like, I'm gonna run or cycle to this place   because I know there's some you know, it's like a treat to yourself. You know? Like, oh, you know, it's like rather than having, like, some   crappy chocolate bars, I mean, you'd be like, oh, I I'll run to this place, and I will find some mushrooms or whatever. You know? I mean, I've done it recently. There's a lot of magnolia out at the moment.  

And,   the other day, I,   I saw this this big magnolia tree that wasn't in someone's estate. It was just, like, you know, off the road somewhere. And I was like, wow. Like, that's quite rare because a lot of the time, they seem to be in people's houses and whatever. Mhmm. That was that. And I I literally, you know, I I cycled to this spot a few times and got all these magnolia petals and loads of them that have just fallen down and picked them up. And,   yeah, I I made a, like, a a magnolia, like hydrosol.   Wow. Yeah. And it's it's amazing. Oh, yeah. It's kind of, like, a bit orangey, a bit gingery.  

Yeah. Gonna   maybe use it for some drinks, also just for a little spritz.   Like I said, it is is great.   It really makes you get really excited about nature as well, what I think.   Was great. You know? I think, you know, it's one of those things you I feel like would be such a beneficial thing for kids to just, you know, learn at school. Just, like, honestly, go the day out and learn how to forage and, like, just get intrigued by nature. You know? Kids love a treasure hunt, and we also love immersive stuff. So it's such   a great way   to learn. And, also, you know, you can learn about, you know, how plants grow, chlorophyll, all that kind of stuff as well.  



[00:57:49] Unknown:

Yes. Absolutely.   So   if there was one   wild plants that you could introduce to every kitchen,   which one would it be?  

[00:57:59] Unknown:

I could go, like, some, like, mad, like, fancy plant, but I just think nettle. I just think it's sustainable.   It's a you know, it's it's   it's a multivitamin.   You know, it's got, like, vitamin k. It's got iron. It's got   potassium. It's got, you know, vitamin c. It's it's fully, like,   very nutritional. It's also you can use the seeds. The seeds are I mean, you probably know are really good for, like, as a adaptogenic   purposes.   The root is good for, like, male hormone stuff,   and prostate, all that kind of things.   So it's just one of those plants, and you could, you know, you can use it in a number of different ways. You can juice it. You can make into soup. You can make into a pesto. You can use it,   You know,   in a pie, you could use, you know, like a span of cocktail or something like that or you know, it's   and it's just abundant. You know? And for most people, they wanna get rid of it. And it's absolute you know, it's easy to it's really easy to identify.  

Mhmm.   It yeah. I just think, you know, I'm sure some people would say something maybe   a bit more sexy and exciting.   I just think nails are great. You know? I think something that I think there's nothing wrong with something that is just easy to identify,   abundant.   And, yeah, I've definitely seen people before be like, oh, you're gonna say nail.   Rather than, you know, like, some, like, interesting type of mushroom, you know, or something like that, you know, or, you know, some   really were weird herb that no one's really heard of. You know, it's very rare. But yeah. No. I think really easy. I think nettle.  

[00:59:40] Unknown:

What about you? I I love your answer, and I think I would answer the same because it stinging nettle is so versatile.   You can use it in, like, sweet dishes and and   but also like like,   hearty dishes. It's just   so versatile,   and it's regenerative. It just keeps growing back.   And really it should be more of a staple   in mainstream kitchen, I think,   because it's so accessible and it's, it's growing anywhere. And   as you said, easy to identify. You're not going to mix up it with anything else. You can identify it in the dark. It's,   if it stings, it's stinging nettle. So,   yeah, I really like the idea of stinging nettle as a, as a more mainstream   ingredient in kitchens.  

Yeah. Let's make that happen.  

[01:00:31] Unknown:

I think so. I think so. I mean,   I mean,   I think I mean, like I said, like, in Eastern Europe, it's very much already a thing. And I'm sure, I think also other parts of Europe as well. I feel like maybe somewhere like France and even in France and weirdly enough, I do really think France and in France and Germany, they are a little bit they are a little bit more attuned, especially with, like, herbal especially with, like, Germany with herbal medicine stuff. They're quite,   I do wonder why that's the case, but another   thought for another day maybe. But,   yeah, I think, yeah, I think nettle, really. And,   probably second, maybe someone like dandelion because I feel like, again, that's a really easy one to   herb. Also, you know, again, has lots of different benefits.  

Also, again, you can use the root for something different. You can use the leaf. You can use the flowers.   Yeah. And I think that's something great, but, you know, if it's a multifaceted plant, we can use different parts of it at different times of the year. Yes.  

[01:01:28] Unknown:

Yes. And the flavors are so different. Like, the root and the flowers, it's just completely different flavors. So that's really nice to have that all in, like, one plant. So yeah. Yeah. I like that.   So,   Chipy, if people want to find out out more about your work and and,   what you are doing, where can they find more information?  

[01:01:49] Unknown:

Well, I mean, I'm in the midst of probably a bit of a rebrand at the moment and hopefully getting a like, a new website and stuff like that. But at the moment, it's just my Instagram.   That's probably the my Instagram's probably the best way. I mean, I also do have a a Facebook quiz.   But, yeah, those are probably the best two ways to find out what I'm up to, while, website in development. And like I said, I might be   possibly changing my name soon to maybe Begara   down the line. I'm I'm I'm in the process of,   like I said, I I went to Slovenia last year, and, there was a we did, like, a little film with, like, a old school kind of,   super eight camera. So it's like a analog camera.  

And that will be coming out. And I think with that, I'll probably rebrand. It's kind of a start of that. Mhmm. So,   yeah, that's that's how to get a hold of me.  

[01:02:41] Unknown:

So thank you so much for your time and,   this really interesting conversation that we had. I'm really very grateful that Yeah. It flowed flowed very well.   Yes. And,   yes.   Keep keep up the good work and,   see you around as the gatherer. I really like that name. So, yeah. Yeah. Yeah.   With everything.  

[01:03:05] Unknown:

Yeah. Thank you. And, yeah, thank you for your questions and your conversation. Very good conversation.   And, yeah, hope You're welcome.   Hope hopefully hopefully see you soon. Yeah. Keep on doing your good work, your podcast and stuff. Thank you so much. And, yeah, all the best. And, yeah, lots of love.  

[01:03:22] Unknown:

Yes. And for you, Wildy, that has been listening, thank you also to you for listening to this episode. Hope to see you for the next one. And in the meantime,   keep powdering your nose with dandelion pollen.   Bye bye.  

[01:03:39] Unknown:

A warm thank you for listening, Wildy.   Are you feeling a wild itch after this episode? Well, just head over to wildplantforager.com   and feel free to connect with me on social media.   I'm looking forward to the next episode.   I hope you'll be there. But for now,   just go outside   and follow your wild heart.