I recently sat down with the affable and award-winning Chef Jason Bangerter for a continuation of our last animated conversation, oh, some three years ago now. We had wandered the back fields and still-green December gardens of Langdon Hall, plucking, tasting, and smelling the bits and bites of wild edible greens and leftover carrots, beets, and Brussels sprouts that had not been scavenged and gobbled up by rabbits.