Foraging and preserving fall foods in Nashville

It’s fall, and that means it’s a great time to forage and preserve foods. As trees and plants prepare for winter themselves, there are nuts, berries and roots abound for foraging as long as you do it responsibly. Because it’s harvest time, it’s also the perfect time to preserve foods to help get through the winter as long as you do it safely. So what’s out there to forage? How can we keep our harvest usable for the coming months? We talk with local foragers about what you can find to eat out in the wild, and with some avid canners about how to make your autumn bounty last beyond the season. But first, it’s @Us. Host Khalil Ekulona and digital lead Anna Gallegos-Cannon respond to listener feedback and preview future episodes about disability benefits and the governor’s race. Guests: Alan Powell, operations director of Nashville Grown Leah Larabell, co-owner of High Garden Tea Katie Coss, former executive chef at Husk Nashville who recently appeared on Chefs vs Wild Elizabeth Sanders, county director of UT-TSU Extension, Davidson County