Chef Clark Barlowe serves wild mushrooms at his Charlotte restaurant, Heirloom. Interest in wild mushrooms is growing, part of the trend toward locally grown ingredients. In addition to buying mushrooms raised on a farm, Barlowe likes to forage for them in the woods.
Chef Clark Barlowe serves wild mushrooms at his Charlotte restaurant, Heirloom. Interest in wild mushrooms is growing, part of the trend toward locally grown ingredients. In addition to buying mushrooms raised on a farm, Barlowe likes to forage for them in the woods. TODD SUMLIN tsumlin@charlotteobserver.com
Chef Clark Barlowe serves wild mushrooms at his Charlotte restaurant, Heirloom. Interest in wild mushrooms is growing, part of the trend toward locally grown ingredients. In addition to buying mushrooms raised on a farm, Barlowe likes to forage for them in the woods. TODD SUMLIN tsumlin@charlotteobserver.com

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