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This profile was last updated on 12/23/12  and contains information from public web pages.

Ms. Connie Green

Wrong Connie Green?

Head Huntress and Owner

Local Address: Napa, California, United States
Wine Forest
 
Background

Employment History

Board Memberships and Affiliations

  • Founder
    Wine Forest
25 Total References
Web References
Constance Green - Author of ...
www.oregontrufflefestival.com, 23 Dec 2012 [cached]
Constance Green - Author of The Wild Table | Read Full Bio Oregon Truffle Festival - Constance Green, Author of The Wild Table
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Constance Green, Author
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Constance Green - Author The Wild Table
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Constance Green, Author
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The Wild Table: Seasonal Foraged Food and Recipes by Constance Green
Cover: The Wild Table Seasonal Foraged Food and Recipes
The Wild Table Website
Constance Green, Head Huntress/Owner of Wine Forest Wild Foods, is a purveyor of wild mushrooms and wild foods in America. She is an internationally recognized pioneer and authority on foraging and co-author of the awarding winning cookbook, The Wild Table (Viking 2010). Ms. Green's reputation and expertise are unmatched. Connie was named one of the "2011 Chow 13" by Chow.com. She has been featured in The New York Times, The French Laundry Cookbook, Martha Stewart Living, Kiplinger Magazine, on NPR and more. In July of 2012, she had the great honor of being a guest speaker at the MesaAmerica culinary conference in Mexico City.
Since 1981, Wine Forest Wild Foods has been a leading supplier of mushrooms and other wild foods. Wine Forest's line of dried wild mushrooms, wild spices & rubs and wild preserves & wild sides represent sustainably harvested, superior quality wild food products. Ms. Green's foraging philosophy defines the superior quality of all of Wine Forest's products, "We are dedicated to something rarely achieved in the wild mushroom world.
Connie Green is the founder ...
www.cubemarketplace.com, 16 Feb 2012 [cached]
Connie Green is the founder of the Napa, CA based Wine Forest. Since 1979 Connie has been foraging in the forests of Napa and has been a champion of wild mushroom foraging, selling her mushrooms to some of the best restaurants in the country. Connie and her team of foragers pick clean and quality mushrooms and make products that bring flavor and passion to home and professional chefs.
Connie Green, the owner of ...
calnorthern.net, 22 Oct 2012 [cached]
Connie Green, the owner of Wine Forest Wild Foods in Napa County, has also been an active force in creating California's current wild food industry. Crediting her initial education in foraging to her late Estonian husband, Green began by selling chanterelles-a golden mushroom with a fragrance almost of apricots that's one of the Bay Area's most common edible fungi-to restaurants in the late 1970s and early 1980s. In her recent cookbook The Wild Table, she recounts that at first chefs either scoffed at her mushrooms or had no idea what they were. Not long after that, the rise of California cuisine, with its focus on local and seasonal ingredients, changed the culinary landscape; thirty years later Connie Green is now a rather illustrious forager in the restaurant world and a favorite of Thomas Keller at Yountville's famed French Laundry.
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Green seems to foster strong, lasting relationships with the foragers who supply for her-she even says she keeps bail money on hand in case of need-and she calls her relationship with them "symbiotic. When I ask if any of them exist in the capacity of hired staff, she says, "God no, that would be creepy. She invokes the freedom of living with no paycheck and no boss, on your own wiles-some of the very unrestrained, untamed qualities we tend to associate with the word "wild."
The pickers she knows are people accustomed to making their living by using the resources of the natural world, many of them coming from backgrounds in fishing, logging, or fruit picking. Indeed, diners' growing love for wild mushrooms is creating a demand for a classically renewable forest resource. While timber harvesting involves killing and taking the whole body of an organism, plucking a mushroom is like taking one body part, as it leaves the underlying mycelium intact. Overharvesting doesn't seem to be an issue as far as the health of the fungus itself is concerned-long-term studies in the Pacific Northwest and Switzerland found no evidence that picking impairs the fruiting at all. Connie Green tells me that she has been picking chanterelles under the same oaks in Napa for thirty years now. "I hate putting it this way," she says, "but it's a way for our forests to have value standing up."
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Green says, "They don't trust us with our public lands. The flavor of the administration is that it's their land, and they have to think long and hard about letting us use it."
These opinions, I think, crystallize a populist concern-to whom does the land actually belong? Green complains that what we lack here in California is the institution of the commons, a term for lands traditionally held and used jointly by an entire tribe or village or community. She points to Sweden and Finland, which abide by "everyman's law" or "the right to roam," a long-standing customary law that has been written into the constitution of both countries.
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"I think," says Green with more than a hint of exasperation in her voice, "that the East Bay park people look at chanterelles as ginseng.
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Campbell and Green also express a desire to preserve natural open spaces-the crux of their belief is that foraging is an activity we should preserving land for, while some parks see it as an activity to preserve our land from.
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"Foraging is one of those ways," Green says, "that humans can interact with nature, fall in love, badly need it incorporated into their lives, and be profoundly invested in its preservation.
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This is exactly how Green and Schramm got their start.
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As Connie Green puts it, "Salt Point gets hit hard because it's the only game in town."
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When Connie Green or Todd Spanier tells me that we should look to Europe for a more enlightened attitude towards land and foraging, I see an impediment to this-I think of California as the ultimate land of transplantation, from the agricultural engineering of the Central Valley to cultures that have installed themselves like nonnative flora.
Savor California-The online showcase for gourmet specialty foods and beverages from California.
www.savorcal.com, 7 May 2012 [cached]
Connie Green of 435 Not Found sent us this recipe for Candy Cap Cookies.
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Connie Green, owner of Wine Forest Wild Foods, and Sarah Scott have written The Wild Table: Seasonal Foraged Food and Recipes, above.
Connie Green | ...
www.oregontrufflefestival.com [cached]
Connie Green | Constance Green, Author The Wild Table | Constance Green - Author of The Wild Table | Read Full Bio
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Connie Green | Constance Green, Author The Wild Table | Constance Green - Author of The Wild Table | Read Full Bio
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Connie Green | Constance Green, Author The Wild Table | Constance Green - Author of The Wild Table | Read Full Bio
...
Constance Green, Author
...
Constance Green - Author The Wild Table
...
Constance Green, Author
...
The Wild Table: Seasonal Foraged Food and Recipes by Constance Green
Cover: The Wild Table Seasonal Foraged Food and Recipes
The Wild Table Website
Constance Green, Head Huntress/Owner of Wine Forest Wild Foods, is a purveyor of wild mushrooms and wild foods in America. She is an internationally recognized pioneer and authority on foraging and co-author of the awarding winning cookbook, The Wild Table (Viking 2010). Ms. Green's reputation and expertise are unmatched. Connie was named one of the "2011 Chow 13" by Chow.com. She has been featured in The New York Times, The French Laundry Cookbook, Martha Stewart Living, Kiplinger Magazine, on NPR and more. In July of 2012, she had the great honor of being a guest speaker at the MesaAmerica culinary conference in Mexico City.
Since 1981, Wine Forest Wild Foods has been a leading supplier of mushrooms and other wild foods. Wine Forest's line of dried wild mushrooms, wild spices & rubs and wild preserves & wild sides represent sustainably harvested, superior quality wild food products. Ms. Green's foraging philosophy defines the superior quality of all of Wine Forest's products, "We are dedicated to something rarely achieved in the wild mushroom world.
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