Deep Forest Wild Edible was started in 2017 by chef/ licensed mushroom forager, James O'Neill to provide chefs in the Hudson Valley region with the highest quality sustainable, and locally sourced wild edible plants and mushrooms, as well as offering hands on, in the field foraging workshops offered to the public, as well as the private sector.
James has been foraging for wild edibles and selling them to restaurants since 2010, while he was still working in the regions kitchens.
James' extensive knowledge and understanding of both, proffessional cooking combined with the knowledge and personal experience foraging for and cooking with wild edible plants and fungi gives him a unique and invaluable understanding of safely identifying wild species, sustainable harvest techniques, and processing wild plants and fungi to be used in the kitchen.
James has led workshops with clients such as National Geographic, Lindblad Expeditions and The Economist, and has been featured in publications both local and global, such as Travel and Leisure Magazine, The Economist Podcast, Valley Table, Scenic Hudson, The Highland Current as well as The Times Union.
James is a student and steward of the Hudson Valley regions natural spaces and has an intricate understanding of its environs and how jnterconnected they all are. James' knowledge and understanding of native as well as invasive species, how to protect and manage them through foraging and forest farming combined with his culinary expertise gives sets him up to be one of the most knowledgable and responsible foragers in the Northeast.
Located 50 miles north of New York City and located on one of the major train lines out of the city, gives his clients easy access to visit him and learn from his expertise.
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