“The memory that sums up why I’m in this crazy business takes me back to the time I foraged Porcini mushrooms in the High Uinta Mountains of Utah and then sold them to Chicago’s revered chef, Charlie Trotter. The magic was being involved in every step, from harvesting to shipping.
At the young age of 19, I didn’t realize how my jaunt in the woods would lead to craving more produce knowledge, a better understanding of how it all works, and a deep consideration for the people who make this industry tick. I’m a far distance from picking that first mushroom and the industry has changed quite a bit, but the gratification of landing a product in the hands of a chef is still a magical moment for me.”
At the young age of 19, I didn’t realize how my jaunt in the woods would lead to craving more produce knowledge, a better understanding of how it all works, and a deep consideration for the people who make this industry tick. I’m a far distance from picking that first mushroom and the industry has changed quite a bit, but the gratification of landing a product in the hands of a chef is still a magical moment for me.”