Last year, as the first hints of spring crept into New England, I got a call from Edible Boston about an assignment that immediately piqued my curiosity. They wanted me to head out to central Massachusetts with two local chefs to capture a story by Annie Sherman—one centered around ramps.
My first thought? “What are ramps?!”
A quick bit of research revealed that ramps are a type of wild allium, closely related to spring onions and garlic. As I dug deeper, I realized that these plants weren’t just some rare delicacy—I had unknowingly grown up surrounded by them. The woods behind my childhood home had been filled with ramps every spring, their bright green leaves pushing through the leaf litter after months of cold. This personal connection made me even more excited to get out there, camera in hand, and learn more.
On a crisp and sunny spring morning, we met up with Chefs Jared Forman of Dead Horse Hill Tavern and Tracy Chang of Pagu. The two of them, both passionate about foraging and sustainable cooking, were on a mission to showcase the beauty and versatility of ramps. Tracy had brought along her family, and as we hiked through the woods, the laughter of her kids blended with the sounds of nature—water trickling through a brook, birds calling from the trees, and the occasional crunch of leaves underfoot.
As we crested a hill, an incredible sight came into view: an entire hillside blanketed in ramps, their emerald-green leaves glowing in the morning light. Jared explained the importance of sustainable harvesting—trimming the leaves while leaving the bulbs in place to ensure the patch could continue thriving for years to come. With that in mind, we carefully gathered a modest amount, collecting only what was needed.
With our bounty in hand, we made our way to a clearing where Jared set up a small outdoor cooking station. Watching him and Tracy work with such skill and intuition was mesmerizing. Jared prepared an incredible charred ramp salsa verde, which he served over Vermont wagyu beef, while Tracy made a Spanish-style ramp tortilla—simple, elegant, and bursting with flavor.
For me, this shoot was a dream. Being in the field with two talented chefs, surrounded by the energy of the moment, was a photographer’s paradise. Everywhere I turned, there was something beautiful to capture—the flicker of flames under the grill, the chefs’ hands carefully plating dishes, the joy on everyone’s faces as they tasted the food.
One of the highlights of this project was bringing along my good friend Matt Baldelli to capture video. While I focused on stills, Matt worked his magic filming, and together we were able to tell the full story of the day—not just the visuals of the foraging and cooking, but the atmosphere, the camaraderie, and the deep respect for nature that this experience inspired.
This shoot reminded me why I love what I do. It wasn’t just about the food or the photography—it was about the people, the land, and the stories that connect us to what we eat.