Growing up in central Vermont unknowingly prepared Evan Strusinski, a full-time forager, for his career. “As an adolescent, I had an interest in identifying wild plants and flowers and birds and when it came to identifying natural edibles, it was a natural extension of everything that came before,” he says. After working in various restaurants, Strusinski, 40, has spent the last three years splitting his time between central Vermont, coastal Maine, New York, and Pennsylvania, foraging for ingredients he sells to restaurants, including prominent locals like Bondir, Strip T’s, Eastern Standard, and Clio.
By Glenn Yoder| Globe staff October 16, 2012
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