What happens to all of the foraged edibles collected by Digger Jay from Charlottesville, Virginia? They make their way to restaurants in a timely manner. From a quick pickle that tops bruschetta to an infused butter that flavors risotto, the tasty morsels from the woods compliment dishes in a way that store bought ingredients can't compete with. We speak with Chef Landon Saul of Vivace, an Italian restaurant in Charlottesville and learn about the inspiration behind his cuisine. From ramps and morels to a variety of other foraged goods, Digger Jay has introduced some unique flavors that are adopted by curious and creative chefs near and far.