As both a food- and nature-lover, I was thrilled when Mike Kempenich asked me to accompany him and his team at Gentleman Forager on a hunt for wild edible greens this spring. We met up early in the morning, piled into a pickup and headed south to several secret locations. I had a blast following the crew along cold trout streams harvesting watercress and into the woods for wild onions and stinging nettles. What impressed me most was how hard these guys worked. We worked until sundown to fill orders coming in from local restaurants. Next time I see watercress, ramps, wild onions, foraged mushrooms or nettles on a menu, I'll be far more appreciative of the effort that went into delivering them to the chef and ultimately to my table.
Be sure to watch for my hand-lettering early in this video. I took a modern calligraphy class through Minneapolis College of Art and Design's continuing education program. I'm planning to incorporate this beautiful art form into my video work more in the future.