Connie Green, a.k.a. The Mushroom Lady, appeared on KQED’s California Report over the weekend discussing her new book The Wild Table: Seasonal Foraged Food and Recipes. Some interesting takeaways from the interview: Prior to the early 1970s, Bay Area chefs had never cooked with a wild chanterelle mushroom; you shouldn’t eat anything you can’t identify “with great assurance,” and you should probably get some training; you can find “arguably some of the best black trumpet [mushrooms] in the world” in Northern California; you may want to try making your own elderflower liqueur, using, real foraged elderflowers from any number of trees in the Bay Area. Hear the full interview below.