Tidepools capture me like nothing else, and I am certain I am not the only one who has carried this fascination well into middle age. Tidepools capture us because they are a microcosm of life: A world in a puddle. And, as it happens, an edible world.
On this episode of the Hunt Gather Talk podcast, I get together with my Southern California doppelganger, Pascal Baudar of Los Angeles. Pascal is a wizard with wild plants and we spend an hour geeking out on all sorts of cool stuff.
Elderflower champagne is my generic term for a sparkling elderflower wine. But it could be a “beer,” too. I walk you through how to make your elderflower drink at home, with lots of variations depending on your preferences. Regardless, this is a perfect summer spritzer.
Gruit beer, which is beer made without hops, or with hops as a minor addition, is an ancient practice that deserves to be revived using the wild edible plants all around us.
Since I started Hunter Angler Gardener Cook in 2007, I have posted more than 700 recipes. And while I still intend to post recipes going forward, I plan on writing more about techniques you can use with the wild foods you bring home. Armed with these, you can make your own recipes.
There is a problem with smoked duck: You have spent all this time to smoke a duck or goose, but most of the best meat is in the breast. After you eat that, what then? Make this soup. It makes the best use of the leftovers and is easy to make.
I would never have thought to do this recipe if it weren’t for my friend Jesse Griffiths in Texas, who does this with his blue-winged teal ducks. My version is different, more desert Southwest, but I am really happy with it. Great for dinner parties or for weeknight portions made on the weekend.
This is the dish I made to celebrate my first blacktail buck since 2009. It is the tenderloin of the deer, served with wild ingredients from a stone’s throw of where that deer last stood. Cooking with a sense of place sharpens the mind and roots you into your environment.