Chef Cameron Lee Dunlap has a story he likes to tell about his food influences. In 2016, he was foraging spruce tips in the Tillamook State Forest for use in his dinner series Origin Wild. In order to get higher in a tree for better spruce tips, he climbed upon a log, only to fall when the log split. Laughing at his own accident, he found the log was squirming with life, worms and other creatures whose purpose was to make new life from the dead wood. Later, he would mimic that sight with a chicory root lavash cracker rolled into a tube, stuffed with venison tartare and dusted
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