089 The New Wildcrafted Cuisine with Pascal Baudar


Our topic this week on the podcast is the spectacular foraged cuisine of Southern California based Pascal Baudar. Pascal is the author of The New Wildcrafted Cuisine, Exploring the Exotic Gastronomy of local Terroir. We cover a lot of subjects in the podcast–everything from wild mustards to harvesting sugar from insects! Here’s just a few of the things we touch on:

  • wild mustard
  • weeds and invasives
  • professional foraging
  • wild beer
  • Sacred and Herbal Beers by Stephen Harrod Buhner
  • working with black mustard
  • foraging in a drought in August in Southern California
  • Pascal’s $350 energy bar
  • Native American foraging practices
  • Kat Anderson Tending the Wild
  • foraging controversy
  • what to do with broadleaf plantain (Plantago major)
  • lerp sugar
  • eating insects
  • harvesting your own sea salt
  • fermenting with sea salt
  • primitive fermentation
  • rosin baked potatoes
  • fermented hot sauces
  • ethics of foraging

You can take a class with Pascal via urbanoutdoorskills.com and make sure to check out Pascal’s amazing Facebook page.

If you’d like to leave a question for the Root Simple Podcast please call (213) 537-2591 or send an email to [email protected]. You can subscribe to our podcast in the iTunes store and on Stitcher. The theme music is by Dr. Frankenstein. A downloadable version of this podcast is here.




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  1. One of the reason I like your podcast is that I get to try on ideas without having to pay for them. For example, if I just stumbled across this book, I would think “too obscure, not going to pay money for another cookbook to sit unused on my shelf or in my kindle.” But, having listened to the podcast, I got totally intrigued by the idea of wildcrafting to make condiments, rather than the main ingredient. OK, that’s something new and interesting for me. So, even if I don’t use the book, I’m now very interested in the book because there’s a real learning opportunity here, even if I just read about the possibilities.

    • Kyle–thank you for listening! Not sure why, but your comments end up in our spam review folder. I’ll see if I can fix that.

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