The "Straight-up" & "Functional" products are wild foraged Canadian mushrooms. The "Almost-Ready" products are a blend of wild & cultivated, both domestic and imported

Depends on the ingredient and the season. For Morels we chase forest fires so every year is different. We’ve harvested on the southern BC border, way up in the Northwest Territories, and in central AB. Our chanterelles are mostly Vancouver Island and Haida Gwaii  (Queen Charlotte Islands), sometimes Saskatchewan. We have an every growing little black book of secret spots in Western and northern Canada for our Porcini, other boletes, lobsters, pines, etc. Our stinging nettle is from AB and BC.

Wild food grows and ripens ‘at home,’ so its taste and nutritional value is exceptional. It's home environment is a natural ecosystem, rich in vitamins and minerals and diversity – in contrast to the depleted sources of many food crops managed for maximized yield, transport, and esthetic.

Yes! Mushrooms contain beta-glucans which boost the immune system. They have been proven to be anti-cancer, anti-diabetic, anti-inflammatory. And they are also a wonderful vegetarian protein.

The species we harvest have been enjoyed for centuries and are available in some of the top rated restaurants in the world. We are 100% confident in the species we harvest. We can differentiate between edible and non-edible mushrooms like a gardener can differentiate between a cucumber and a zuchini.

Some people are allergic to mushrooms, as is the case with any food. If it’s your first time eating wild mushrooms, eat a small amount. Wild mushrooms should be thoroughly cooked.

No. Untamed Feast dried wild mushrooms must be reconstituted and then cooked. Cooking is an alchemy, breaking down hard to digest materials and unlocking the flavor of the mushrooms. There are a few exceptions to this rule,  like porcini, that are excellent raw, in small amounts, when just out of the ground.

It is not a common allergy, but it does exist. If you are allergy-prone or have a concern about this, eat only a small amount to begin with to see if they agree with you.  If you are allergic to one type of mushroom, it does not mean you are allergic to all mushrooms. The ingredients we harvest are safe for the majority of people and are served in restaurants all over the world.

See TIPS below.

Our products have a shelf-life between 14 months and 2 years. Date is indicated on the back of you package.

But listen, if you store them properly, they don't really go bad. For the soups & risottos, eventually the spices & grains will go stale, but there's still no safety concern.

Wild mushrooms are hard to find and hard to get. It takes a great deal of resources to predict and prepare for each upcoming season. It is expensive, time consuming, and labour intensive to gather, dry, and process high quality wild ingredients within the short harvest season. Harsh weather, bugs, isolation, access, and wildlife are just some of the elements at play in a wild harvest. Since these mushrooms cannot be farmed, mother nature’s generosity and good luck are major factors in every harvest cycle. We can’t simply plant more.

Nope. Fresh mushrooms perish easily and do not transport well. Since mushrooms are 90% water, the dried product has much more flavor, (think raisin and grape). The concentrated flavour of dried mushrooms is actually better product for soups, sauces, gravies, risotto.

Yes! Well explained by this metaphor. Apples are the fruit of a tree and mushrooms are the fruiting body of mycelium;  a filament-like, underground network that connects and feeds the tree roots to one another. When the mycelium is stressed (like in the case of a forest fire or other instances of soil disturbance) it produces its fruit.  Picking the mushroom does not destroy the mycelium, just as picking the apple does not destroy the tree. The apple seeds are contained in the core of the fruit and must be scattered by birds and humans. Mushroom spore, which numbers in the billions per mushroom, disperses easily like dust in the wind.

See our shipping information.