showcasing the region’s abundance. Before starting his foraging journey eight years ago, Manganaro purchased wild ingredients from commercial suppliers: chanterelles, porcini, ramps, everything. But he decided to source as much as he could on his own after learning about the irresponsible practices used, especially among large-scale commercial foragers. Read this article in Philadelphia Magazine. Photo: Wild Spanish sea bass with slow-roasted ramp bulbs, green lard, and ramp-greens dust from Park Place.