About this episode
This episode explores foraging wild edibles in Appalachia with insights from various guests.
On this week's show, we virtually wander the hollers and ridges of Appalachia and beyond, uncovering a wild pantry surrounding us. We begin with chef, musician, and writer Susi Gott Séguret, whose passion for her native Appalachia is only matched by her love of food. Born and raised in western North Carolina, Susi spent 20 years in Europe, spreading Appalachian music and tastes while honing her culinary chops at world-famous institutions like the Cordon Bleu. Today, Susi leads foraging expeditions in the Blue Ridge Mountains and teaches others how to blend the elegance of French cuisine with the simplicity of mountain ingredients. She's also written books that explore her experiences with foraging and Appalachian foodways, including Cooking with Truffles and Appalachian Appetite: Recipes from the Heart of America. Then, we get a more in-depth look at the life of a forager by bringing you a favorite interview from the Louisiana Eats archives. We meet Danlyn Brennan, whose lifelong passion for wild craft is complicated by a desire to keep her methods and locations hidden. We also get a visit from Dr. Erika Siegel who offers some tips on how to deal with an upset stomach. Finally…
People in this episode
Host: Poppy Tooker
Guests: Susi Gott Séguret, Danlyn Brennan, Ronni Lundy
Topics covered
- foraging
- wild edibles
- Appalachian cuisine
- culinary arts
- food culture
Keywords
- foraging
- wild edibles
- Appalachian food
- culinary
- Susi Gott Séguret
- Danlyn Brennan
- Ronni Lundy
Mentioned in this episode
Books & works: Cooking with Truffles, Appalachian Appetite: Recipes from the Heart of America, Victuals: An Appalachian Journey
Places: Appalachia, Blue Ridge Mountains, western North Carolina, Europe
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- 80 Years Of Brennan's · May 30, 2026 · 50 min
- From Influencers To Authors · May 23, 2026 · 50 min
- The Chase Family Legacy · May 16, 2026 · 50 min
- That Marvelous Mollusk: The Oyster! · May 2, 2026 · 50 min
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