While growing up in 1980s Sacramento, Calif., Gina Genshlea was raised on her Italian grandfather’s culinary traditions of foraging for mushrooms and chestnuts in the late summer and curing salamis in the fall.
While growing up in 1980s Sacramento, Calif., Gina Genshlea was raised on her Italian grandfather’s culinary traditions of foraging for mushrooms and chestnuts in the late summer and curing salamis in the fall.