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Chris Bennett is a forager, writer, teacher, and trained chef. He is the cheesemonger for Whole Foods in Birmingham, Alabama, and enjoys working with top chefs in the area to provide wild edibles for their restaurants. He has been featured in Birmingham magazine, Cooking Light, and The Hot and Hot Fish Club Cookbook.
He is a frequent speaker at various venues, having presented sessions at the Atlanta and Charleston Food and Wine Festivals. He has also blogged for Garden and Gun magazine. Chris offers workshops on seasonal wild edibles at Hollow Spring Farm, his family’s farm in Pell City, Alabama, leading eager participants with adventurous palates to graze on wild riches.