Upstate to Aska: Fredrik Berselius on Foraging Fresh Ingredients

We speak with the chef about approaching wild ingredients through a Scandinavian lens

For Swedish-born chef Fredrik Berselius, a two or three hour drive north of NYC offers a landscape that’s similar to that of his homeland. Whether it be sorrel, bronze fennel and yarrow (which grow at North Brooklyn Farms) or birch bark, garlic mustard, pineapple weed and watercress (which sprout in the Catskills), there are a lot of the same produce and plants too. In fact, …