Expertise
Global Cuisine, Camping Recipes, Wild Food
- A.J. has eaten bánh mì in the streets of Saigon, chapulines in the hills of Oaxaca, and green peppercorn crab by the sea in Kep, among other culinary adventures.
- Using only a three-burner stove, he has served multiple six-course dinners miles into the wilderness.
- His love of wild foods often means finding him experimenting with dishes like cream of morel soup, stinging nettle custard pie, lobster mushroom pizza, or pineappleweed mai tais.
Experience
A.J. Forget is a chef, writer, photographer, full-time traveler, and self-proclaimed dilettante. He is the author of "The Buslife Kitchen: Cuisine for the Modern Nomad," a cookbook focused on bringing global cuisine to tiny kitchens and wild country. He lives in a converted school bus with his partner, herself a silversmith and dreamworker, traveling the world in pursuit of natural beauty, grand adventure, and the tastiest food out there.
Education
A.J. has a bachelor's degree in psychology and environmental science from The College of William and Mary.
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Food History
By A.J. Forget
The 1990s saw Americans fall in love with guacamole as the tasty dip became ever more widespread and popular. But how and why did this happen?
By A.J. Forget
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