Randy Rucker, a known advocate for foraging, in addition to being a Beard-nominated chef, thinks "Wild simply has more flavor." He also sees foraged food as "natural luxuries," telling the Chronicle, "When I go into the woods for a couple of hours and come out with 20 pounds of oyster mushrooms, I feel that is a luxury that is inherently ours, and I want to share that emotion with my guests." [Chronicle]
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