James Mann grew up in the Appalachian foothills of Ohio, foraging for mushrooms and other wild edibles with his grandfather. He later moved to Columbus to attend culinary school, where he immersed himself in the world of gourmet cooking at the city’s top restaurants. Through connections with creative chefs, James began purveying wild mushrooms for their dishes, and over time, he developed a list of local mushroom spots he would visit each season.

His journey took him to Sweden, where he worked at Faviken, a Michelin-starred restaurant known for growing, foraging, and cooking all its food on-site. Upon returning to Ohio, James spent several years cultivating mushrooms at Swainway Urban Farm in Clintonville.

Today, James leads foraging walks and dinners, offers workshops on food processing, and provides land management services. In the deep winter months, he focuses on crafting furniture using traditional building techniques and local hardwoods.