Boka chef Carl Shelton serves sassafras with the animal that eats it.
Owner of Odd Produce: “I take wild plants that we find elsewhere and transplant them and just let them go nuts”
People Issue 2012: “You’ve just gotta filter out noise”
Frog N Snail sous chef Ian Rossman tackles cattails
GT Fish & Oyster’s Johnny Costello Jr. takes the sting out of a nettle sour
Carnivale’s David Dworshak tackles butterfly food
The open mike where Chicago comedians learned to kill.