Summary:

In this episode, professional forager and culinary alchemist Pascal Baudard takes us on a deep dive into the world of wild foods, fermentation, and sustainable foraging. He shares his journey from a small town in Belgium to becoming a pioneer in the wild food movement in Southern California. The conversation explores the culinary possibilities of invasive species, forgotten flavors, and ancient grains, along with traditional preservation techniques and the art of mustard and bread making. Pascal also discusses wild brewing, the medicinal uses of native plants, and the environmental impact of modern agriculture. With a strong focus on sustainability, he offers practical advice for incorporating wild ingredients into everyday cooking and inspires a renewed appreciation for working with nature.

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Guest:

Urban Outdoor Skills Pascal Baudar

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Wildcrafted Fermentation

Takeaways:

Pascal's journey into foraging began with his grandmother's teachings.

Food preservation techniques are crucial for utilizing wild foods.

Invasive species can be culinary treasures rather than nuisances.

Rediscovering forgotten flavors can enhance modern cuisine.

Sustainable foraging practices benefit both the environment and local communities.

Learning about wild food can start with just one plant a week.

Dandelion is a common and nutritious wild edible.

Local resources are often overlooked in modern food systems.

Food waste can include native plants.

Mustard can be made from unique local ingredients. Pascal creates a unique smoky beer using wild oats and barley.

Traditional brewing involves boiling plants and adding sugar for fermentation.

Medicinal properties can be infused into beers using various herbs.

The possibilities in brewing are endless and exciting.

Sustainability in cuisine is crucial for environmental health.

Foraging native plants can enhance culinary experiences.

Pascal's upcoming book will focus on edible grains and seeds.

Exploring wild foods can inspire creativity in cooking and brewing.

Chapters:

00:00 Exploring the Wild Pantry

02:58 Pascal's Journey into Foraging

06:13 The Art of Food Preservation

08:59 Invasive Species and Culinary Opportunities

11:51 Rediscovering Forgotten Flavors

15:02 Sustainable Foraging Practices

17:54 Getting Started with Foraging

20:58 Incorporating Invasive Plants into Cooking

35:36 Exploring Fermentation and Gourmet Flavors

39:10 Innovative Uses of Local Ingredients

42:46 The Art of Mustard Making

46:10 Rediscovering Ancient Grains and Seeds

51:24 Insights from Bog Bodies and Ancient Diets

56:07 The Journey of Wild Brewing and Bread Making

01:01:59 Crafting Wild Beers: A Journey into Fermentation

01:10:39 The Art of Traditional Brewing: Techniques and Ingredients

01:20:24 Philosophy of Foraging: Sustainability and Environmental Impact

01:23:40 The Future of Wildcrafted Cuisine: Knowledge and Innovation

Keywords:

Foraging, fermentation, wild food, culinary alchemy, sustainable cooking, invasive species, food preservation, wild crafting, edible plants, wild pantry, fermentation, gourmet food, wild ingredients, ancient grains, local flavors, sustainable cooking, food waste, wild beer, fermentation, traditional brewing, sustainability, foraging, herbal wine, environmental impact, wildcrafted cuisine, native plants, culinary innovation

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