Foraged Eatery chef and owner Chris Amendola holds some ingredients he foraged from a forest to use in her restaurant. Screenshot from video by Very Local.

For Foraged Eatery in Station North, nature is their pantry.

In this video by Very Local, Foraged Eatery chef and owner Chris Amendola shares how his restaurant uses foraged foods — from mushrooms to greens — to create ever-changing dishes.

Rather than buying ingredients to fulfill a pre-written menu, Amendola says his restaurant regularly updates its offerings based on the seasonal ingredients they are able to forage in the wild or source from local farms.

“To me each week is something new,” Amendola says. “I believe there’s 52 seasons a year rather than four seasons. Every week has something new and exciting to showcase at the restaurant.”

Very Local has several videos about Baltimore food on their YouTube channel, which you can check out here.

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Marcus Dieterle

Marcus Dieterle is the managing editor of Baltimore Fishbowl. He returned to Baltimore in 2020 after working as the deputy editor of the Cecil Whig newspaper in Elkton, Md. He can be reached at