• Skip to main content
  • Skip to primary sidebar
Subscribe
Subscribe by email Connect on Facebook Connect on Pinterest Follow Me on Instagram

Hunter Angler Gardener Cook

Finding the Forgotten Feast

  • Shop
  • Video Course
  • Stories
  • About
    • Public Events
    • Privacy Policy
  • Wild Game
    • Venison Recipes
    • Duck Recipes and Goose Recipes
    • Rabbits, Hares and Squirrels
    • Pheasants, Turkey, Quail
    • Dove Recipes
    • Wild Pig and Bear Recipes
    • My Best Taco Recipes
    • Wild Game Sauces
  • Charcuterie
    • Homemade Sausage Recipes
    • Smoker Recipes
    • Bacon, Jerky, Hams, etc
    • Salami Recipes
    • Confit, Pate, Terrines
  • Fish
    • General Fish Recipes
    • Salmon Recipes
    • Snapper Recipes
    • Crabs, Shellfish and Squid
    • Little Fish and Oddballs
  • Gathering
    • Preservation Recipes
    • Mushrooms
    • Sweet Things
    • Wild Greens and Herbs
    • Acorns, Nuts, Starches
  • Podcast
Home » Podcast » Hunt Gather Talk 17: Wild Food Geek-Out with Pascal

Hunt Gather Talk 17: Wild Food Geek-Out with Pascal

By Hank Shaw on July 5, 2016, Updated April 30, 2021 - 5 Comments

Print Friendly, PDF & Email
http://media.blubrry.com/huntgathertalk/traffic.libsyn.com/huntgathertalk/HGT_17_podcast_Pascal_Baudar.mp3

Podcast: Play in new window | Download

Subscribe: RSS | More

IHunt Gather Talk Podcast logot’s a rare day that I get a chance to geek out on wild foods the way I do when I talk with Pascal Baudar.

Pascal, if you are not familiar with him, is a wizard with wild foods. He does a lot of the things I do, and I do some of the things he does. His book, The New Wildcrafted Cuisine: Exploring the Exotic Gastronomy of Local Terroir, is an absolute treasure trove of cool things to do with foraged ingredients. It is this book that finally got me into making beers with wild foods, and yeah, we do talk about beer a bit in this episode — but the conversation goes way beyond that.

We talked about everything from making sugar from the crystallized honeydew from an insect that lives on eucalyptus trees to Native American ethnobotany to the ethics of foraging on public land.

We talk especially about wildcrafting, which we define as specifically growing wild native plants on your own property to use. In my case, I have several kinds of cactus to make prickly pear syrup, a cholla plant for cholla buds, lots of manzanita to make manzanita cider, lemonade bushes, white sage, rosemary, lavender, figs, fennel… I could go on and on.

Most of all, I grow edible bulbs I bought from Van Engelen, like blue camas, that are cultivated varieties of those wild bulbs that live all around me — when you dig a bulb, you kill the plant, so if you want lots of bulbs, growing your own is the only responsible way to go about it. AS foraging grows more popular, Pascal and I see this as the way forward.

The flipside of that is our discussion on eating the invasives.

Everything from wild fennel to dandelions to curly dock, chickweed, burdock, and chicory are all non-native plants that can be invasive here in the United States. Garlic mustard is a great example in the East. Eat all you can, because these plants are both tasty and bad for the native ecosystem.

Pascal revealed that he is at work on his second book, a book about primitive brewing — both alcoholic drinks as well as sodas. We mention several key books to read (besides Pascal’s first book) if you are interested in this sort of thing — Wild Brews: Beer Beyond the Influence of Brewer’s Yeast by Jeff Sparrow; American Sour Beers by Michael Tonsmeire; and Sacred and Herbal Healing Beers: The Secrets of Ancient Fermentation by Stephen Buhner.

Hope you enjoy this episode! And, as always, if you like it, please subscribe and leave a review. It helps me a lot. Thanks!

Thanks for Sharing This!

4 shares

Filed Under: Featured, Foraging, Podcast

Avatar for Hank Shaw

Hank Shaw

Hey there. Welcome to Hunter Angler Gardener Cook, the internet's largest source of recipes and know-how for wild foods. I am a chef, author, and yes, hunter, angler, gardener, forager and cook. Follow me on Instagram and on Facebook.

Reader Interactions

Comments

  1. Avatar for JaimeJaime says

    November 24, 2018 at 4:39 pm

    Are your podcasts in iTunes? I need a link if so.

    Reply
  2. Avatar for mattmatt says

    March 4, 2018 at 8:34 pm

    Fantastic and inspiring. Thank you!

    Reply
  3. Avatar for IanIan says

    August 4, 2016 at 1:57 pm

    This was a really interesting episode.

    Reply
  4. Avatar for Alysia ChavezAlysia Chavez says

    July 26, 2016 at 12:04 pm

    Fuck yeah, my friend

    Reply
  5. Avatar for ChrisChris says

    July 15, 2016 at 2:53 pm

    What a great podcast Hank. I thoroughly enjoyed your talk with Pascal. I purchased his book and I love it. I really enjoy the way in which you and Pascal approach eating and drinking the world around us. It’s inspiring.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Hank Shaw holding a rod and reel in the American River

Hi, my name is Hank Shaw; I’m a James Beard Award-winning author and chef. I started this site back in 2007 to help you get the most out of all things wild: fish, game, edible wild plants and mushrooms. I also write cookbooks, have a website dedicated to the intersection of food and nature, and do a podcast, too. If it’s wild, you’ll find it here. Hope you enjoy the site!

More about Hank...

Featured Recipes

Closeup of sliced, smoked venison backstrap on a platter
Venison 101: How to Cook Venison
pickled pike recipe
Pickled Pike
Slices of smoked venison roast on a cutting board.
Smoked Venison Roast
Conejo en adobo on a plate
Conejo en Adobo
A platter of fried walleye with lemon.
Fried Walleye
A plate of pine nut cookies.
Pine Nut Cookies

As Seen In

As seen on CNN, New York Times, Simply Recipes, Martha Stewart, Food and Wine, The New York Times, The Washington Post, Chicago Tribune, Field and Stream, Outdoor Life, and The Splendid Table

Never Miss a Recipe

Receive recipes direct to your inbox.

 

 

Back to Top
  • Home
  • Shop
  • Video Course
  • About
  • Podcast
  • Stories
  • Wild Game
  • Charcuterie
  • Fish
  • Gathering
Subscribe by email Connect on Facebook Connect on Pinterest Follow Me on Instagram

As an Amazon Associate I earn from qualifying purchases.

© 2023 Hunter Angler Gardener Cook, All Rights Reserved.

Site built by: Site by Status Forward

4 shares
  • Print
  • Pinterest
  • 4Facebook
  • WhatsApp
  • Save
  • Email
4 shares
  • 4