Can't Be Tamed: A Wild Food Addiction

Photo by Alyssa Meadows
Photo by Alyssa Meadows
Honey with honeycomb from Regalis Foods.
Photo by Alyssa Meadows
Burgundy truffles (Tuber uncinatum), sourced from Abruzzo, Italy. Truffles are typically used as a finishing flavor, eaten raw, shaved thin, over pasta, rice or potato dishes.
Photo by Alyssa Meadows
Morels, meaty mushrooms prized for their unique, nutty flavors.
Photo by Alyssa Meadows
A luminous maitake mushroom, also known as the “hen of the woods” mushroom. Roast to achieve a super crisp texture and earthy, meaty flavor.
Photo by Alyssa Meadows
Ian Purkayastha in Regalis Foods's warehouse.