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Wrong Connie Green?

Connie Green

Wine Forest

Wine Forest

HQ Phone:  (707) 944-8604


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I agree to the Terms of Service and Privacy Policy. I understand that I will receive a subscription to ZoomInfo Community Edition at no charge in exchange for downloading and installing the ZoomInfo Contact Contributor utility which, among other features, involves sharing my business contacts as well as headers and signature blocks from emails that I receive.

Wine Forest

6493 Dry Creek Road

Napa, California,94558

United States

Company Description

Wine Forest has been a purveyor of wild mushrooms and wild foods wholesale to restaurants since 1981. We now offer Wine Forest Wild Foods premium dried mushrooms, award-winning wild preserves, seasonings and easy-to-prepare wild side dishes as well as expert...more

Web References(46 Total References)

MykoWeb Recipes: A New Policy [cached]

The currency paid to them (as reported by Connie Green of Wine Forest, Napa, Ca., a purveyor of the finest to the finest restaurants in San Francisco) is but $.75 per pound.
Yes, 75 cents for a pound of those golden lovelies.

Savor California-The online showcase for gourmet specialty foods and beverages from California. [cached]

Connie Green of Wine Forest sent us this recipe for Candy Cap Cookies.
Connie Green, owner of Wine Forest Wild Foods, and Sarah Scott have written The Wild Table: Seasonal Foraged Food and Recipes, above.

The Kitchen | Summer Truffle [cached]

The Kitchen's summer truffles are sourced from Connie Green, better know as the "Mushroom Lady" and owner of Wine Forest Wild Foods in the Napa Valley.
Green is the leading wild food forager and purveyor in the US, with thirty years of experience behind her. She has been a pioneer in bringing wild grown foods into Northern California restaurant kitchens and has spent years educating chefs on her passion. We couldn't be more grateful for that, as we've been working with Green for over fifteen years now to bring some of the best and most coveted truffles and mushrooms to our guests' plates. The quality of truffles coming from Green is undoubtedly the best, as she is selective in picking only the most perfectly ripe fungi she finds.

The Wild Hunt :: California Northern Magazine :: Local Northern California Journalism, Photography, Literature [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. 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." 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. "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. 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. "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. This is exactly how Green and Schramm got their start. As Connie Green puts it, "Salt Point gets hit hard because it's the only game in town." 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.

Business for a Fair Minimum Wage Signatories - At Least $12 By 2020 Federal Minimum Wage | Business For a Fair Minimum Wage [cached]

Constance Green, Owner, Wine Forest

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