Eating with Empathy + Mushroom Quiche with Chef Charlie Ray

Today I talk with Chef Charlie Ray — a Swedish and Black American food creator and seasonal, local food advocate. Learn about her early start foraging for wild mushrooms & berries in Sweden & fishing with sticks & strings off the river banks Norway. From there, we journey with her through the world of vegan fine-dining as she explores food waste and the ethics of dining and into her time in Australia discovering ingredients like salt bush. We talk about how to make choices for yourself that are values-based beyond a general dietary option, the nuance of sustainability, ostrich & emu meat, discovering indigenous foods and more. Along the way, we explore how to combine seasonal ingredients with world cuisines, basics of ethical wild-foraging and some pie crust techniques as she shares her recipe for Mushroom Quiche and how to adapt it to anything you’ve got leftover in your fridge. Resources mentioned in this episode:

Chef Charlie Ray’s Social Media: Facebook, Instagram

Amazon Prime UK Show: World Cook

Pie Room Cookbook

More about the Swedish cheese: Vasterbottensost

Links to Chef Charlie Ray’s two women inspirations: Nornie Bero & Alexis Nikole (the Black Forager)

Get Business Coaching from Missy at: WomenInFood.net/workwithmissy

Become a member of the Women In Food Community at: WomenInFood.Net/Community

Missy’s Farm Website: CrownHillFarm.com Missy’s Business Coaching Website: SpiritBizPeople.com