Occasionally, a book appears like a shimmering treasure stumbled upon during a forest walk. This is certainly the case with Iliana Regan’s memoir Fieldwork: A Forager’s Memoir. Her first book, Burn the Place, was a finalist for the National Book Award, chronicling growing up gay on an Indiana farm and creating her own Michelin-starred restaurant in Chicago. In both memoirs, Regan is a hypnotizing writer who speaks to readers in a deeply personal way, writing in a natural voice that artfully interweaves past and present.
Regan’s exquisite, carefully planned prose paradoxically feels like a casual chat, the sort that might unfold spontaneously during a long weekend visit. As it turns out, some very lucky people can experience exactly that, because in 2020, Regan turned over her restaurant, Elizabeth, to her employees, and now she and her wife run the Milkweed Inn bed and breakfast in Michigan’s Upper Peninsula. Deep in the Hiawatha National Forest, 10 guests are treated to Regan’s culinary magic each weekend. During that time, Regan hopes they will experience something similar to the “magic of the farmhouse I grew up in.”
Fieldwork invites readers into this world, as Regan explores and forages in the nearby forest and river for food to use in meals at the inn. She also forages in her own mind for childhood memories, including those of her beloved parents and her grandmother Busia, a gifted cook who emigrated from Poland. Busia’s duck blood soup, or czarnina, exists in the author’s memories as a sort of magical potion, something akin to Marcel Proust’s madeleines. Regan also shares her ongoing struggles with recovering from alcoholism, the difficulties of running an inn during the COVID-19 pandemic, her fears of losing her parents, her anxieties about the world and her desire and attempts to become a parent. Alongside these thoughts, she captures the great beauty and comfort of the outdoors with the voice of a naturalist.
Regan has led an intriguing, unusual life, which gives her memoir a unique and compelling perspective. She notes, for instance, “Sometimes I think I would still like to be a man because I don’t feel like a woman. But I don’t feel like a man either. I feel more akin to a mushroom.” With both Burn the Place and Fieldwork, Regan has earned her place as not only a world-class chef but also a gifted memoirist.
