Jason J.

From Forest to Plate: transforming Northern California's wild ingredients into world-class cuisine

Larder Manager may seem like an 18th century job title, but for Cameron Cole Rahtz it’s a dream come true. Several days a week, Rahtz ventures deep into the Northern California wilderness to forage wild mushrooms, berries, and pine needles. He transforms these ingredients into imaginative and award-winning cuisine for The Restaurant at Meadowood – a 3 star Michelin restaurant near Napa.

• Documentary DP

Trash into mushrooms? Bay Area entrepreneurs transform coffee grounds into gourmet mushrooms

Every day millions of pounds of coffee grounds get thrown away. But in Berkeley, California, two undergraduates with a knack for business wondered about reducing waste. After a botched experiment, they discovered that spent coffee grounds could produce organic mushrooms. They’ve since become urban mushroom farmers, built a sustainable business and diverted tons of waste from Bay Area landfills.

Silent River