Oregon Home | 66 CHEF AT HOME: Loam Kitchen FOR KIM LATTIG, seasonality and foraging aren’t just themes for her restaurant — they are a way of life. “Foraging days, even now when they are more work for us, bring us a lot of peace,” says Lattig, who co-owns Loam Kitchen in Dayton with her partner, Corey Taylor. “You could say they ground us.” The duo lost their jobs as caterers during the pandemic and began foraging in the woods for fungi, nettles and other edibles, developing their iconic recipe for mushroom pastry along the way. In May 2023, they launched Loam Kitchen, named after the mix of clay, sand and silt used for growing plants. Loam’s menu features the dishes they developed during lockdown, alongside other seasonally inspired and forest floor-to-table items. “Spring is my favorite culinary season — everything is so bright and zingy,” Lattig says. 66 | Oregon Home
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