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The Perfect Gift for the Holidays — for your favorite person!

I’ve written five books so far, all available on Amazon, online bookstores, or through any local bookstore.

Wildcrafted Seeds and Grains (my newest)

If you’re a forager, survivalist, chef, or home cook, this book is a real game changer. It introduces the most common wild seeds and grains found across North & South America, Europe, Asia, Australia, and parts of Africa. Learn how to identify, prepare, store, and cook them — and how to explore your own local terroir.

The New Wildcrafted Cuisine

My first book and a deep exploration of the land. It was one of the first foraging books to include fermentation, beers, wild vinegars, and traditional techniques. Inside you’ll find creative ideas like smoked vinegars from tree bark, primitive beers made with plants and insect sugar, aromatic stems as skewers, and even using rocks as cooking tools. Nearly 400 pages of ideas you can apply almost anywhere.

The Wildcrafting Brewer

People loved the wild beers and wines in my first book — this one goes deeper. Learn how to forage for wild yeast and create your own boozy terroir using local plants. It became an instant bestseller.

Wildcrafted Fermentation

How to forage for wild lacto bacteria and make your own ferments at home. Step-by-step photos + 100+ plant-based recipes: sauerkrauts, kimchis, hot sauces, savory pastes, even plant-based cheeses.

Wildcrafted Vinegars

If you can make alcohol, you can make vinegar. And once you make vinegar, you can preserve almost anything. This book shows you how to create gourmet vinegars for quick pickles, soups, sauces, dressings, beverages, desserts, jams, and other preserves. A must for any forager or chef.

Link in my profile for my latest book

The Perfect Gift for the Holidays — for your favorite person!

I’ve written five books so far, all available on Amazon, online bookstores, or through any local bookstore.

Wildcrafted Seeds and Grains (my newest)

If you’re a forager, survivalist, chef, or home cook, this book is a real game changer. It introduces the most common wild seeds and grains found across North & South America, Europe, Asia, Australia, and parts of Africa. Learn how to identify, prepare, store, and cook them — and how to explore your own local terroir.

The New Wildcrafted Cuisine

My first book and a deep exploration of the land. It was one of the first foraging books to include fermentation, beers, wild vinegars, and traditional techniques. Inside you’ll find creative ideas like smoked vinegars from tree bark, primitive beers made with plants and insect sugar, aromatic stems as skewers, and even using rocks as cooking tools. Nearly 400 pages of ideas you can apply almost anywhere.

The Wildcrafting Brewer

People loved the wild beers and wines in my first book — this one goes deeper. Learn how to forage for wild yeast and create your own boozy terroir using local plants. It became an instant bestseller.

Wildcrafted Fermentation

How to forage for wild lacto bacteria and make your own ferments at home. Step-by-step photos + 100+ plant-based recipes: sauerkrauts, kimchis, hot sauces, savory pastes, even plant-based cheeses.

Wildcrafted Vinegars

If you can make alcohol, you can make vinegar. And once you make vinegar, you can preserve almost anything. This book shows you how to create gourmet vinegars for quick pickles, soups, sauces, dressings, beverages, desserts, jams, and other preserves. A must for any forager or chef.

Link in my profile for my latest book

The Perfect Gift for the Holidays — for your favorite person!

I’ve written five books so far, all available on Amazon, online bookstores, or through any local bookstore.

Wildcrafted Seeds and Grains (my newest)

If you’re a forager, survivalist, chef, or home cook, this book is a real game changer. It introduces the most common wild seeds and grains found across North & South America, Europe, Asia, Australia, and parts of Africa. Learn how to identify, prepare, store, and cook them — and how to explore your own local terroir.

The New Wildcrafted Cuisine

My first book and a deep exploration of the land. It was one of the first foraging books to include fermentation, beers, wild vinegars, and traditional techniques. Inside you’ll find creative ideas like smoked vinegars from tree bark, primitive beers made with plants and insect sugar, aromatic stems as skewers, and even using rocks as cooking tools. Nearly 400 pages of ideas you can apply almost anywhere.

The Wildcrafting Brewer

People loved the wild beers and wines in my first book — this one goes deeper. Learn how to forage for wild yeast and create your own boozy terroir using local plants. It became an instant bestseller.

Wildcrafted Fermentation

How to forage for wild lacto bacteria and make your own ferments at home. Step-by-step photos + 100+ plant-based recipes: sauerkrauts, kimchis, hot sauces, savory pastes, even plant-based cheeses.

Wildcrafted Vinegars

If you can make alcohol, you can make vinegar. And once you make vinegar, you can preserve almost anything. This book shows you how to create gourmet vinegars for quick pickles, soups, sauces, dressings, beverages, desserts, jams, and other preserves. A must for any forager or chef.

Link in my profile for my latest book

The Perfect Gift for the Holidays — for your favorite person!

I’ve written five books so far, all available on Amazon, online bookstores, or through any local bookstore.

Wildcrafted Seeds and Grains (my newest)

If you’re a forager, survivalist, chef, or home cook, this book is a real game changer. It introduces the most common wild seeds and grains found across North & South America, Europe, Asia, Australia, and parts of Africa. Learn how to identify, prepare, store, and cook them — and how to explore your own local terroir.

The New Wildcrafted Cuisine

My first book and a deep exploration of the land. It was one of the first foraging books to include fermentation, beers, wild vinegars, and traditional techniques. Inside you’ll find creative ideas like smoked vinegars from tree bark, primitive beers made with plants and insect sugar, aromatic stems as skewers, and even using rocks as cooking tools. Nearly 400 pages of ideas you can apply almost anywhere.

The Wildcrafting Brewer

People loved the wild beers and wines in my first book — this one goes deeper. Learn how to forage for wild yeast and create your own boozy terroir using local plants. It became an instant bestseller.

Wildcrafted Fermentation

How to forage for wild lacto bacteria and make your own ferments at home. Step-by-step photos + 100+ plant-based recipes: sauerkrauts, kimchis, hot sauces, savory pastes, even plant-based cheeses.

Wildcrafted Vinegars

If you can make alcohol, you can make vinegar. And once you make vinegar, you can preserve almost anything. This book shows you how to create gourmet vinegars for quick pickles, soups, sauces, dressings, beverages, desserts, jams, and other preserves. A must for any forager or chef.

Link in my profile for my latest book

The Perfect Gift for the Holidays — for your favorite person!

I’ve written five books so far, all available on Amazon, online bookstores, or through any local bookstore.

Wildcrafted Seeds and Grains (my newest)

If you’re a forager, survivalist, chef, or home cook, this book is a real game changer. It introduces the most common wild seeds and grains found across North & South America, Europe, Asia, Australia, and parts of Africa. Learn how to identify, prepare, store, and cook them — and how to explore your own local terroir.

The New Wildcrafted Cuisine

My first book and a deep exploration of the land. It was one of the first foraging books to include fermentation, beers, wild vinegars, and traditional techniques. Inside you’ll find creative ideas like smoked vinegars from tree bark, primitive beers made with plants and insect sugar, aromatic stems as skewers, and even using rocks as cooking tools. Nearly 400 pages of ideas you can apply almost anywhere.

The Wildcrafting Brewer

People loved the wild beers and wines in my first book — this one goes deeper. Learn how to forage for wild yeast and create your own boozy terroir using local plants. It became an instant bestseller.

Wildcrafted Fermentation

How to forage for wild lacto bacteria and make your own ferments at home. Step-by-step photos + 100+ plant-based recipes: sauerkrauts, kimchis, hot sauces, savory pastes, even plant-based cheeses.

Wildcrafted Vinegars

If you can make alcohol, you can make vinegar. And once you make vinegar, you can preserve almost anything. This book shows you how to create gourmet vinegars for quick pickles, soups, sauces, dressings, beverages, desserts, jams, and other preserves. A must for any forager or chef.

Link in my profile for my latest book

Using the ancient process of malting to extract sugar from wild grains.

In this case I worked with Great Brome (Bromus diandrus), an invasive grass found across large parts of North America. Instead of separating the grains from the chaff, I sprouted the grains while they were still enclosed inside their husks and surrounding material.

Malting begins by sprouting the grains. During germination, enzymes are created inside the seeds and begin transforming stored starches into sugars which can later be extracted with warm water.

The grains took about 2 1/2 days to sprout. Once tiny shoots began to emerge, they were dehydrated at around 100°F / 38°C to stop germination while preserving the enzymes created during the process.

To test sugar extraction, I used:
• 30 grams malted grains
• 4 cups water (950 mL)
• Heated around 150°F / 65°C for roughly 1 hour

After about 30 minutes, I crushed the grains using a mortar and pestle as Great Brome grains have a fairly tough outer skin and I wanted better extraction.

The boiling or “warm extraction” stage is called “mashing” and allows the enzymes activated during sprouting to continue transforming starches into sugars. The liquid was then slowly reduced down to roughly 1/4 cup to better evaluate flavor and sweetness.

Despite the very small quantity of grains, the resulting somewhat sweet liquid developed surprisingly rich malty notes with hints reminding me of meadow grasses, warm cereal and honey. This is a big deal for me as I’m always looking for sugar sources that I can use for my fermentation projects.

This sugary liquid — traditionally called wort in brewing — can potentially become the foundation for beers, wild sodas, herbal teas, grain infusions, primitive fermentations and many other experiments exploring the flavors of local landscapes through wild grasses.

Honestly, I find this absolutely fascinating. Instead of spraying herbicides or simply wasting these invasive grasses, perhaps they can become a valuable local resource. I’ll keep experimenting and fine tuning the process but I definitely see some brewing coming very soon.

Stay tuned! An check my new book to learn about wild grains. Link in my bio.

Using the ancient process of malting to extract sugar from wild grains.

In this case I worked with Great Brome (Bromus diandrus), an invasive grass found across large parts of North America. Instead of separating the grains from the chaff, I sprouted the grains while they were still enclosed inside their husks and surrounding material.

Malting begins by sprouting the grains. During germination, enzymes are created inside the seeds and begin transforming stored starches into sugars which can later be extracted with warm water.

The grains took about 2 1/2 days to sprout. Once tiny shoots began to emerge, they were dehydrated at around 100°F / 38°C to stop germination while preserving the enzymes created during the process.

To test sugar extraction, I used:
• 30 grams malted grains
• 4 cups water (950 mL)
• Heated around 150°F / 65°C for roughly 1 hour

After about 30 minutes, I crushed the grains using a mortar and pestle as Great Brome grains have a fairly tough outer skin and I wanted better extraction.

The boiling or “warm extraction” stage is called “mashing” and allows the enzymes activated during sprouting to continue transforming starches into sugars. The liquid was then slowly reduced down to roughly 1/4 cup to better evaluate flavor and sweetness.

Despite the very small quantity of grains, the resulting somewhat sweet liquid developed surprisingly rich malty notes with hints reminding me of meadow grasses, warm cereal and honey. This is a big deal for me as I’m always looking for sugar sources that I can use for my fermentation projects.

This sugary liquid — traditionally called wort in brewing — can potentially become the foundation for beers, wild sodas, herbal teas, grain infusions, primitive fermentations and many other experiments exploring the flavors of local landscapes through wild grasses.

Honestly, I find this absolutely fascinating. Instead of spraying herbicides or simply wasting these invasive grasses, perhaps they can become a valuable local resource. I’ll keep experimenting and fine tuning the process but I definitely see some brewing coming very soon.

Stay tuned! An check my new book to learn about wild grains. Link in my bio.

Using the ancient process of malting to extract sugar from wild grains.

In this case I worked with Great Brome (Bromus diandrus), an invasive grass found across large parts of North America. Instead of separating the grains from the chaff, I sprouted the grains while they were still enclosed inside their husks and surrounding material.

Malting begins by sprouting the grains. During germination, enzymes are created inside the seeds and begin transforming stored starches into sugars which can later be extracted with warm water.

The grains took about 2 1/2 days to sprout. Once tiny shoots began to emerge, they were dehydrated at around 100°F / 38°C to stop germination while preserving the enzymes created during the process.

To test sugar extraction, I used:
• 30 grams malted grains
• 4 cups water (950 mL)
• Heated around 150°F / 65°C for roughly 1 hour

After about 30 minutes, I crushed the grains using a mortar and pestle as Great Brome grains have a fairly tough outer skin and I wanted better extraction.

The boiling or “warm extraction” stage is called “mashing” and allows the enzymes activated during sprouting to continue transforming starches into sugars. The liquid was then slowly reduced down to roughly 1/4 cup to better evaluate flavor and sweetness.

Despite the very small quantity of grains, the resulting somewhat sweet liquid developed surprisingly rich malty notes with hints reminding me of meadow grasses, warm cereal and honey. This is a big deal for me as I’m always looking for sugar sources that I can use for my fermentation projects.

This sugary liquid — traditionally called wort in brewing — can potentially become the foundation for beers, wild sodas, herbal teas, grain infusions, primitive fermentations and many other experiments exploring the flavors of local landscapes through wild grasses.

Honestly, I find this absolutely fascinating. Instead of spraying herbicides or simply wasting these invasive grasses, perhaps they can become a valuable local resource. I’ll keep experimenting and fine tuning the process but I definitely see some brewing coming very soon.

Stay tuned! An check my new book to learn about wild grains. Link in my bio.

Using the ancient process of malting to extract sugar from wild grains.

In this case I worked with Great Brome (Bromus diandrus), an invasive grass found across large parts of North America. Instead of separating the grains from the chaff, I sprouted the grains while they were still enclosed inside their husks and surrounding material.

Malting begins by sprouting the grains. During germination, enzymes are created inside the seeds and begin transforming stored starches into sugars which can later be extracted with warm water.

The grains took about 2 1/2 days to sprout. Once tiny shoots began to emerge, they were dehydrated at around 100°F / 38°C to stop germination while preserving the enzymes created during the process.

To test sugar extraction, I used:
• 30 grams malted grains
• 4 cups water (950 mL)
• Heated around 150°F / 65°C for roughly 1 hour

After about 30 minutes, I crushed the grains using a mortar and pestle as Great Brome grains have a fairly tough outer skin and I wanted better extraction.

The boiling or “warm extraction” stage is called “mashing” and allows the enzymes activated during sprouting to continue transforming starches into sugars. The liquid was then slowly reduced down to roughly 1/4 cup to better evaluate flavor and sweetness.

Despite the very small quantity of grains, the resulting somewhat sweet liquid developed surprisingly rich malty notes with hints reminding me of meadow grasses, warm cereal and honey. This is a big deal for me as I’m always looking for sugar sources that I can use for my fermentation projects.

This sugary liquid — traditionally called wort in brewing — can potentially become the foundation for beers, wild sodas, herbal teas, grain infusions, primitive fermentations and many other experiments exploring the flavors of local landscapes through wild grasses.

Honestly, I find this absolutely fascinating. Instead of spraying herbicides or simply wasting these invasive grasses, perhaps they can become a valuable local resource. I’ll keep experimenting and fine tuning the process but I definitely see some brewing coming very soon.

Stay tuned! An check my new book to learn about wild grains. Link in my bio.

Using the ancient process of malting to extract sugar from wild grains.

In this case I worked with Great Brome (Bromus diandrus), an invasive grass found across large parts of North America. Instead of separating the grains from the chaff, I sprouted the grains while they were still enclosed inside their husks and surrounding material.

Malting begins by sprouting the grains. During germination, enzymes are created inside the seeds and begin transforming stored starches into sugars which can later be extracted with warm water.

The grains took about 2 1/2 days to sprout. Once tiny shoots began to emerge, they were dehydrated at around 100°F / 38°C to stop germination while preserving the enzymes created during the process.

To test sugar extraction, I used:
• 30 grams malted grains
• 4 cups water (950 mL)
• Heated around 150°F / 65°C for roughly 1 hour

After about 30 minutes, I crushed the grains using a mortar and pestle as Great Brome grains have a fairly tough outer skin and I wanted better extraction.

The boiling or “warm extraction” stage is called “mashing” and allows the enzymes activated during sprouting to continue transforming starches into sugars. The liquid was then slowly reduced down to roughly 1/4 cup to better evaluate flavor and sweetness.

Despite the very small quantity of grains, the resulting somewhat sweet liquid developed surprisingly rich malty notes with hints reminding me of meadow grasses, warm cereal and honey. This is a big deal for me as I’m always looking for sugar sources that I can use for my fermentation projects.

This sugary liquid — traditionally called wort in brewing — can potentially become the foundation for beers, wild sodas, herbal teas, grain infusions, primitive fermentations and many other experiments exploring the flavors of local landscapes through wild grasses.

Honestly, I find this absolutely fascinating. Instead of spraying herbicides or simply wasting these invasive grasses, perhaps they can become a valuable local resource. I’ll keep experimenting and fine tuning the process but I definitely see some brewing coming very soon.

Stay tuned! An check my new book to learn about wild grains. Link in my bio.

Using the ancient process of malting to extract sugar from wild grains.

In this case I worked with Great Brome (Bromus diandrus), an invasive grass found across large parts of North America. Instead of separating the grains from the chaff, I sprouted the grains while they were still enclosed inside their husks and surrounding material.

Malting begins by sprouting the grains. During germination, enzymes are created inside the seeds and begin transforming stored starches into sugars which can later be extracted with warm water.

The grains took about 2 1/2 days to sprout. Once tiny shoots began to emerge, they were dehydrated at around 100°F / 38°C to stop germination while preserving the enzymes created during the process.

To test sugar extraction, I used:
• 30 grams malted grains
• 4 cups water (950 mL)
• Heated around 150°F / 65°C for roughly 1 hour

After about 30 minutes, I crushed the grains using a mortar and pestle as Great Brome grains have a fairly tough outer skin and I wanted better extraction.

The boiling or “warm extraction” stage is called “mashing” and allows the enzymes activated during sprouting to continue transforming starches into sugars. The liquid was then slowly reduced down to roughly 1/4 cup to better evaluate flavor and sweetness.

Despite the very small quantity of grains, the resulting somewhat sweet liquid developed surprisingly rich malty notes with hints reminding me of meadow grasses, warm cereal and honey. This is a big deal for me as I’m always looking for sugar sources that I can use for my fermentation projects.

This sugary liquid — traditionally called wort in brewing — can potentially become the foundation for beers, wild sodas, herbal teas, grain infusions, primitive fermentations and many other experiments exploring the flavors of local landscapes through wild grasses.

Honestly, I find this absolutely fascinating. Instead of spraying herbicides or simply wasting these invasive grasses, perhaps they can become a valuable local resource. I’ll keep experimenting and fine tuning the process but I definitely see some brewing coming very soon.

Stay tuned! An check my new book to learn about wild grains. Link in my bio.

Using the ancient process of malting to extract sugar from wild grains.

In this case I worked with Great Brome (Bromus diandrus), an invasive grass found across large parts of North America. Instead of separating the grains from the chaff, I sprouted the grains while they were still enclosed inside their husks and surrounding material.

Malting begins by sprouting the grains. During germination, enzymes are created inside the seeds and begin transforming stored starches into sugars which can later be extracted with warm water.

The grains took about 2 1/2 days to sprout. Once tiny shoots began to emerge, they were dehydrated at around 100°F / 38°C to stop germination while preserving the enzymes created during the process.

To test sugar extraction, I used:
• 30 grams malted grains
• 4 cups water (950 mL)
• Heated around 150°F / 65°C for roughly 1 hour

After about 30 minutes, I crushed the grains using a mortar and pestle as Great Brome grains have a fairly tough outer skin and I wanted better extraction.

The boiling or “warm extraction” stage is called “mashing” and allows the enzymes activated during sprouting to continue transforming starches into sugars. The liquid was then slowly reduced down to roughly 1/4 cup to better evaluate flavor and sweetness.

Despite the very small quantity of grains, the resulting somewhat sweet liquid developed surprisingly rich malty notes with hints reminding me of meadow grasses, warm cereal and honey. This is a big deal for me as I’m always looking for sugar sources that I can use for my fermentation projects.

This sugary liquid — traditionally called wort in brewing — can potentially become the foundation for beers, wild sodas, herbal teas, grain infusions, primitive fermentations and many other experiments exploring the flavors of local landscapes through wild grasses.

Honestly, I find this absolutely fascinating. Instead of spraying herbicides or simply wasting these invasive grasses, perhaps they can become a valuable local resource. I’ll keep experimenting and fine tuning the process but I definitely see some brewing coming very soon.

Stay tuned! An check my new book to learn about wild grains. Link in my bio.

Using the ancient process of malting to extract sugar from wild grains.

In this case I worked with Great Brome (Bromus diandrus), an invasive grass found across large parts of North America. Instead of separating the grains from the chaff, I sprouted the grains while they were still enclosed inside their husks and surrounding material.

Malting begins by sprouting the grains. During germination, enzymes are created inside the seeds and begin transforming stored starches into sugars which can later be extracted with warm water.

The grains took about 2 1/2 days to sprout. Once tiny shoots began to emerge, they were dehydrated at around 100°F / 38°C to stop germination while preserving the enzymes created during the process.

To test sugar extraction, I used:
• 30 grams malted grains
• 4 cups water (950 mL)
• Heated around 150°F / 65°C for roughly 1 hour

After about 30 minutes, I crushed the grains using a mortar and pestle as Great Brome grains have a fairly tough outer skin and I wanted better extraction.

The boiling or “warm extraction” stage is called “mashing” and allows the enzymes activated during sprouting to continue transforming starches into sugars. The liquid was then slowly reduced down to roughly 1/4 cup to better evaluate flavor and sweetness.

Despite the very small quantity of grains, the resulting somewhat sweet liquid developed surprisingly rich malty notes with hints reminding me of meadow grasses, warm cereal and honey. This is a big deal for me as I’m always looking for sugar sources that I can use for my fermentation projects.

This sugary liquid — traditionally called wort in brewing — can potentially become the foundation for beers, wild sodas, herbal teas, grain infusions, primitive fermentations and many other experiments exploring the flavors of local landscapes through wild grasses.

Honestly, I find this absolutely fascinating. Instead of spraying herbicides or simply wasting these invasive grasses, perhaps they can become a valuable local resource. I’ll keep experimenting and fine tuning the process but I definitely see some brewing coming very soon.

Stay tuned! An check my new book to learn about wild grains. Link in my bio.

Using the ancient process of malting to extract sugar from wild grains.

In this case I worked with Great Brome (Bromus diandrus), an invasive grass found across large parts of North America. Instead of separating the grains from the chaff, I sprouted the grains while they were still enclosed inside their husks and surrounding material.

Malting begins by sprouting the grains. During germination, enzymes are created inside the seeds and begin transforming stored starches into sugars which can later be extracted with warm water.

The grains took about 2 1/2 days to sprout. Once tiny shoots began to emerge, they were dehydrated at around 100°F / 38°C to stop germination while preserving the enzymes created during the process.

To test sugar extraction, I used:
• 30 grams malted grains
• 4 cups water (950 mL)
• Heated around 150°F / 65°C for roughly 1 hour

After about 30 minutes, I crushed the grains using a mortar and pestle as Great Brome grains have a fairly tough outer skin and I wanted better extraction.

The boiling or “warm extraction” stage is called “mashing” and allows the enzymes activated during sprouting to continue transforming starches into sugars. The liquid was then slowly reduced down to roughly 1/4 cup to better evaluate flavor and sweetness.

Despite the very small quantity of grains, the resulting somewhat sweet liquid developed surprisingly rich malty notes with hints reminding me of meadow grasses, warm cereal and honey. This is a big deal for me as I’m always looking for sugar sources that I can use for my fermentation projects.

This sugary liquid — traditionally called wort in brewing — can potentially become the foundation for beers, wild sodas, herbal teas, grain infusions, primitive fermentations and many other experiments exploring the flavors of local landscapes through wild grasses.

Honestly, I find this absolutely fascinating. Instead of spraying herbicides or simply wasting these invasive grasses, perhaps they can become a valuable local resource. I’ll keep experimenting and fine tuning the process but I definitely see some brewing coming very soon.

Stay tuned! An check my new book to learn about wild grains. Link in my bio.

Using the ancient process of malting to extract sugar from wild grains.

In this case I worked with Great Brome (Bromus diandrus), an invasive grass found across large parts of North America. Instead of separating the grains from the chaff, I sprouted the grains while they were still enclosed inside their husks and surrounding material.

Malting begins by sprouting the grains. During germination, enzymes are created inside the seeds and begin transforming stored starches into sugars which can later be extracted with warm water.

The grains took about 2 1/2 days to sprout. Once tiny shoots began to emerge, they were dehydrated at around 100°F / 38°C to stop germination while preserving the enzymes created during the process.

To test sugar extraction, I used:
• 30 grams malted grains
• 4 cups water (950 mL)
• Heated around 150°F / 65°C for roughly 1 hour

After about 30 minutes, I crushed the grains using a mortar and pestle as Great Brome grains have a fairly tough outer skin and I wanted better extraction.

The boiling or “warm extraction” stage is called “mashing” and allows the enzymes activated during sprouting to continue transforming starches into sugars. The liquid was then slowly reduced down to roughly 1/4 cup to better evaluate flavor and sweetness.

Despite the very small quantity of grains, the resulting somewhat sweet liquid developed surprisingly rich malty notes with hints reminding me of meadow grasses, warm cereal and honey. This is a big deal for me as I’m always looking for sugar sources that I can use for my fermentation projects.

This sugary liquid — traditionally called wort in brewing — can potentially become the foundation for beers, wild sodas, herbal teas, grain infusions, primitive fermentations and many other experiments exploring the flavors of local landscapes through wild grasses.

Honestly, I find this absolutely fascinating. Instead of spraying herbicides or simply wasting these invasive grasses, perhaps they can become a valuable local resource. I’ll keep experimenting and fine tuning the process but I definitely see some brewing coming very soon.

Stay tuned! An check my new book to learn about wild grains. Link in my bio.

Using the ancient process of malting to extract sugar from wild grains.

In this case I worked with Great Brome (Bromus diandrus), an invasive grass found across large parts of North America. Instead of separating the grains from the chaff, I sprouted the grains while they were still enclosed inside their husks and surrounding material.

Malting begins by sprouting the grains. During germination, enzymes are created inside the seeds and begin transforming stored starches into sugars which can later be extracted with warm water.

The grains took about 2 1/2 days to sprout. Once tiny shoots began to emerge, they were dehydrated at around 100°F / 38°C to stop germination while preserving the enzymes created during the process.

To test sugar extraction, I used:
• 30 grams malted grains
• 4 cups water (950 mL)
• Heated around 150°F / 65°C for roughly 1 hour

After about 30 minutes, I crushed the grains using a mortar and pestle as Great Brome grains have a fairly tough outer skin and I wanted better extraction.

The boiling or “warm extraction” stage is called “mashing” and allows the enzymes activated during sprouting to continue transforming starches into sugars. The liquid was then slowly reduced down to roughly 1/4 cup to better evaluate flavor and sweetness.

Despite the very small quantity of grains, the resulting somewhat sweet liquid developed surprisingly rich malty notes with hints reminding me of meadow grasses, warm cereal and honey. This is a big deal for me as I’m always looking for sugar sources that I can use for my fermentation projects.

This sugary liquid — traditionally called wort in brewing — can potentially become the foundation for beers, wild sodas, herbal teas, grain infusions, primitive fermentations and many other experiments exploring the flavors of local landscapes through wild grasses.

Honestly, I find this absolutely fascinating. Instead of spraying herbicides or simply wasting these invasive grasses, perhaps they can become a valuable local resource. I’ll keep experimenting and fine tuning the process but I definitely see some brewing coming very soon.

Stay tuned! An check my new book to learn about wild grains. Link in my bio.

Using the ancient process of malting to extract sugar from wild grains.

In this case I worked with Great Brome (Bromus diandrus), an invasive grass found across large parts of North America. Instead of separating the grains from the chaff, I sprouted the grains while they were still enclosed inside their husks and surrounding material.

Malting begins by sprouting the grains. During germination, enzymes are created inside the seeds and begin transforming stored starches into sugars which can later be extracted with warm water.

The grains took about 2 1/2 days to sprout. Once tiny shoots began to emerge, they were dehydrated at around 100°F / 38°C to stop germination while preserving the enzymes created during the process.

To test sugar extraction, I used:
• 30 grams malted grains
• 4 cups water (950 mL)
• Heated around 150°F / 65°C for roughly 1 hour

After about 30 minutes, I crushed the grains using a mortar and pestle as Great Brome grains have a fairly tough outer skin and I wanted better extraction.

The boiling or “warm extraction” stage is called “mashing” and allows the enzymes activated during sprouting to continue transforming starches into sugars. The liquid was then slowly reduced down to roughly 1/4 cup to better evaluate flavor and sweetness.

Despite the very small quantity of grains, the resulting somewhat sweet liquid developed surprisingly rich malty notes with hints reminding me of meadow grasses, warm cereal and honey. This is a big deal for me as I’m always looking for sugar sources that I can use for my fermentation projects.

This sugary liquid — traditionally called wort in brewing — can potentially become the foundation for beers, wild sodas, herbal teas, grain infusions, primitive fermentations and many other experiments exploring the flavors of local landscapes through wild grasses.

Honestly, I find this absolutely fascinating. Instead of spraying herbicides or simply wasting these invasive grasses, perhaps they can become a valuable local resource. I’ll keep experimenting and fine tuning the process but I definitely see some brewing coming very soon.

Stay tuned! An check my new book to learn about wild grains. Link in my bio.

Can you forage wild barley and make bread?

This became a game changer in my book Wildcrafted Seeds and Grains. In this example, I’m using wall barley (Hordeum murinum), an invasive grass found almost everywhere in North America and across much of the world.

Trying to extract the grains by hand is nearly impossible, but this method completely changed the way I forage seeds and grains. It also works with great brome, various wild oats, and more.

Watch the video! I use a Vitamix, but you can also experiment with a food processor if it has a tamper.

Place the seed heads into the Vitamix on low speed and, within about 20 minutes, the process is mostly done with very little interaction on your part.

Wild grains like barley and oats that once seemed impractical to process suddenly become accessible. With this method, I can now forage enough grains in a few hours to make actual bread — but that will be the subject of another post coming soon.

If you’re interested, my new book completely changed my life as a forager and is available through local bookstores or online at:

Wild Food Class & Tasting

Fun and educational class this Saturday, we saw a lot of edible plants and I started introducing some of our local wild seeds and grains as well (see my new book - link in bio)

I went a bit overboard on the tasting, it’s probably the most unusual food in California.We had:

Smoked salmon, thistle sage seeds and cooked wild greens

Acorn Bread mixed with mustard sprouts, wild barley and oats flour.

Fermented acorns / cashews cheeses

Pickled quail eggs in mustard roots kimchi brine

Acorn hummus (acorn powder / homemade hummus)

Mugwort and sagebrush beer

Black current, elderberries, mugwort, sagebrush fermented soda

Forest mead and non-alcoholic infusions made with the same plants: Various wild mints, yerba santa, lemon, black sage, sagebrush, manzanita, juniper, mugwort, etc..

Mushrooms - mix of wild and commercial mushrooms cooked in wild beer with a touch of curry.

Bugs salsa ... wild chervil, mustard, bugs and stuff

Pinecone syrup, apples and lerps (insect) sugar

Pickled black walnuts and pickled yucca shoots

Mustakraut (sauerkraut and wild mustard leaves fermented)

and much more!!!

If you’re interested to attend a class, I added a couple on my website: www.urbanoutdoorskills.com - they sell out pretty fast.

Wild Food Class & Tasting

Fun and educational class this Saturday, we saw a lot of edible plants and I started introducing some of our local wild seeds and grains as well (see my new book - link in bio)

I went a bit overboard on the tasting, it’s probably the most unusual food in California.We had:

Smoked salmon, thistle sage seeds and cooked wild greens

Acorn Bread mixed with mustard sprouts, wild barley and oats flour.

Fermented acorns / cashews cheeses

Pickled quail eggs in mustard roots kimchi brine

Acorn hummus (acorn powder / homemade hummus)

Mugwort and sagebrush beer

Black current, elderberries, mugwort, sagebrush fermented soda

Forest mead and non-alcoholic infusions made with the same plants: Various wild mints, yerba santa, lemon, black sage, sagebrush, manzanita, juniper, mugwort, etc..

Mushrooms - mix of wild and commercial mushrooms cooked in wild beer with a touch of curry.

Bugs salsa ... wild chervil, mustard, bugs and stuff

Pinecone syrup, apples and lerps (insect) sugar

Pickled black walnuts and pickled yucca shoots

Mustakraut (sauerkraut and wild mustard leaves fermented)

and much more!!!

If you’re interested to attend a class, I added a couple on my website: www.urbanoutdoorskills.com - they sell out pretty fast.

Wild Food Class & Tasting

Fun and educational class this Saturday, we saw a lot of edible plants and I started introducing some of our local wild seeds and grains as well (see my new book - link in bio)

I went a bit overboard on the tasting, it’s probably the most unusual food in California.We had:

Smoked salmon, thistle sage seeds and cooked wild greens

Acorn Bread mixed with mustard sprouts, wild barley and oats flour.

Fermented acorns / cashews cheeses

Pickled quail eggs in mustard roots kimchi brine

Acorn hummus (acorn powder / homemade hummus)

Mugwort and sagebrush beer

Black current, elderberries, mugwort, sagebrush fermented soda

Forest mead and non-alcoholic infusions made with the same plants: Various wild mints, yerba santa, lemon, black sage, sagebrush, manzanita, juniper, mugwort, etc..

Mushrooms - mix of wild and commercial mushrooms cooked in wild beer with a touch of curry.

Bugs salsa ... wild chervil, mustard, bugs and stuff

Pinecone syrup, apples and lerps (insect) sugar

Pickled black walnuts and pickled yucca shoots

Mustakraut (sauerkraut and wild mustard leaves fermented)

and much more!!!

If you’re interested to attend a class, I added a couple on my website: www.urbanoutdoorskills.com - they sell out pretty fast.

Wild Food Class & Tasting

Fun and educational class this Saturday, we saw a lot of edible plants and I started introducing some of our local wild seeds and grains as well (see my new book - link in bio)

I went a bit overboard on the tasting, it’s probably the most unusual food in California.We had:

Smoked salmon, thistle sage seeds and cooked wild greens

Acorn Bread mixed with mustard sprouts, wild barley and oats flour.

Fermented acorns / cashews cheeses

Pickled quail eggs in mustard roots kimchi brine

Acorn hummus (acorn powder / homemade hummus)

Mugwort and sagebrush beer

Black current, elderberries, mugwort, sagebrush fermented soda

Forest mead and non-alcoholic infusions made with the same plants: Various wild mints, yerba santa, lemon, black sage, sagebrush, manzanita, juniper, mugwort, etc..

Mushrooms - mix of wild and commercial mushrooms cooked in wild beer with a touch of curry.

Bugs salsa ... wild chervil, mustard, bugs and stuff

Pinecone syrup, apples and lerps (insect) sugar

Pickled black walnuts and pickled yucca shoots

Mustakraut (sauerkraut and wild mustard leaves fermented)

and much more!!!

If you’re interested to attend a class, I added a couple on my website: www.urbanoutdoorskills.com - they sell out pretty fast.

Wild Food Class & Tasting

Fun and educational class this Saturday, we saw a lot of edible plants and I started introducing some of our local wild seeds and grains as well (see my new book - link in bio)

I went a bit overboard on the tasting, it’s probably the most unusual food in California.We had:

Smoked salmon, thistle sage seeds and cooked wild greens

Acorn Bread mixed with mustard sprouts, wild barley and oats flour.

Fermented acorns / cashews cheeses

Pickled quail eggs in mustard roots kimchi brine

Acorn hummus (acorn powder / homemade hummus)

Mugwort and sagebrush beer

Black current, elderberries, mugwort, sagebrush fermented soda

Forest mead and non-alcoholic infusions made with the same plants: Various wild mints, yerba santa, lemon, black sage, sagebrush, manzanita, juniper, mugwort, etc..

Mushrooms - mix of wild and commercial mushrooms cooked in wild beer with a touch of curry.

Bugs salsa ... wild chervil, mustard, bugs and stuff

Pinecone syrup, apples and lerps (insect) sugar

Pickled black walnuts and pickled yucca shoots

Mustakraut (sauerkraut and wild mustard leaves fermented)

and much more!!!

If you’re interested to attend a class, I added a couple on my website: www.urbanoutdoorskills.com - they sell out pretty fast.

Wild Food Class & Tasting

Fun and educational class this Saturday, we saw a lot of edible plants and I started introducing some of our local wild seeds and grains as well (see my new book - link in bio)

I went a bit overboard on the tasting, it’s probably the most unusual food in California.We had:

Smoked salmon, thistle sage seeds and cooked wild greens

Acorn Bread mixed with mustard sprouts, wild barley and oats flour.

Fermented acorns / cashews cheeses

Pickled quail eggs in mustard roots kimchi brine

Acorn hummus (acorn powder / homemade hummus)

Mugwort and sagebrush beer

Black current, elderberries, mugwort, sagebrush fermented soda

Forest mead and non-alcoholic infusions made with the same plants: Various wild mints, yerba santa, lemon, black sage, sagebrush, manzanita, juniper, mugwort, etc..

Mushrooms - mix of wild and commercial mushrooms cooked in wild beer with a touch of curry.

Bugs salsa ... wild chervil, mustard, bugs and stuff

Pinecone syrup, apples and lerps (insect) sugar

Pickled black walnuts and pickled yucca shoots

Mustakraut (sauerkraut and wild mustard leaves fermented)

and much more!!!

If you’re interested to attend a class, I added a couple on my website: www.urbanoutdoorskills.com - they sell out pretty fast.

Wild Food Class & Tasting

Fun and educational class this Saturday, we saw a lot of edible plants and I started introducing some of our local wild seeds and grains as well (see my new book - link in bio)

I went a bit overboard on the tasting, it’s probably the most unusual food in California.We had:

Smoked salmon, thistle sage seeds and cooked wild greens

Acorn Bread mixed with mustard sprouts, wild barley and oats flour.

Fermented acorns / cashews cheeses

Pickled quail eggs in mustard roots kimchi brine

Acorn hummus (acorn powder / homemade hummus)

Mugwort and sagebrush beer

Black current, elderberries, mugwort, sagebrush fermented soda

Forest mead and non-alcoholic infusions made with the same plants: Various wild mints, yerba santa, lemon, black sage, sagebrush, manzanita, juniper, mugwort, etc..

Mushrooms - mix of wild and commercial mushrooms cooked in wild beer with a touch of curry.

Bugs salsa ... wild chervil, mustard, bugs and stuff

Pinecone syrup, apples and lerps (insect) sugar

Pickled black walnuts and pickled yucca shoots

Mustakraut (sauerkraut and wild mustard leaves fermented)

and much more!!!

If you’re interested to attend a class, I added a couple on my website: www.urbanoutdoorskills.com - they sell out pretty fast.

Earth Day Reminder: Perception Shapes Everything

On a recent Earth Month adventure with anthropology professor Gillian Grebler, a few IxD students stepped away from their screens and into the wild (yes… they touched grass).

Alongside wildcrafter Pascal Baudar (who started his career as a graphic designer!) students learned how everyday “weeds” can become gourmet ingredients, how landscapes hold hidden systems, and how a shared meal can shift the way we understand value.

Also, unexpectedly, they got up close with a camel, which feels like a pretty solid metaphor for design: sometimes the most memorable insights come from the things you didn’t plan for.

Design begins with how we see.
Earth Day is a good excuse to look again 🌎
Happy Earth Day!

Earth Day Reminder: Perception Shapes Everything

On a recent Earth Month adventure with anthropology professor Gillian Grebler, a few IxD students stepped away from their screens and into the wild (yes… they touched grass).

Alongside wildcrafter Pascal Baudar (who started his career as a graphic designer!) students learned how everyday “weeds” can become gourmet ingredients, how landscapes hold hidden systems, and how a shared meal can shift the way we understand value.

Also, unexpectedly, they got up close with a camel, which feels like a pretty solid metaphor for design: sometimes the most memorable insights come from the things you didn’t plan for.

Design begins with how we see.
Earth Day is a good excuse to look again 🌎
Happy Earth Day!

Earth Day Reminder: Perception Shapes Everything

On a recent Earth Month adventure with anthropology professor Gillian Grebler, a few IxD students stepped away from their screens and into the wild (yes… they touched grass).

Alongside wildcrafter Pascal Baudar (who started his career as a graphic designer!) students learned how everyday “weeds” can become gourmet ingredients, how landscapes hold hidden systems, and how a shared meal can shift the way we understand value.

Also, unexpectedly, they got up close with a camel, which feels like a pretty solid metaphor for design: sometimes the most memorable insights come from the things you didn’t plan for.

Design begins with how we see.
Earth Day is a good excuse to look again 🌎
Happy Earth Day!

Earth Day Reminder: Perception Shapes Everything

On a recent Earth Month adventure with anthropology professor Gillian Grebler, a few IxD students stepped away from their screens and into the wild (yes… they touched grass).

Alongside wildcrafter Pascal Baudar (who started his career as a graphic designer!) students learned how everyday “weeds” can become gourmet ingredients, how landscapes hold hidden systems, and how a shared meal can shift the way we understand value.

Also, unexpectedly, they got up close with a camel, which feels like a pretty solid metaphor for design: sometimes the most memorable insights come from the things you didn’t plan for.

Design begins with how we see.
Earth Day is a good excuse to look again 🌎
Happy Earth Day!

Earth Day Reminder: Perception Shapes Everything

On a recent Earth Month adventure with anthropology professor Gillian Grebler, a few IxD students stepped away from their screens and into the wild (yes… they touched grass).

Alongside wildcrafter Pascal Baudar (who started his career as a graphic designer!) students learned how everyday “weeds” can become gourmet ingredients, how landscapes hold hidden systems, and how a shared meal can shift the way we understand value.

Also, unexpectedly, they got up close with a camel, which feels like a pretty solid metaphor for design: sometimes the most memorable insights come from the things you didn’t plan for.

Design begins with how we see.
Earth Day is a good excuse to look again 🌎
Happy Earth Day!

Earth Day Reminder: Perception Shapes Everything

On a recent Earth Month adventure with anthropology professor Gillian Grebler, a few IxD students stepped away from their screens and into the wild (yes… they touched grass).

Alongside wildcrafter Pascal Baudar (who started his career as a graphic designer!) students learned how everyday “weeds” can become gourmet ingredients, how landscapes hold hidden systems, and how a shared meal can shift the way we understand value.

Also, unexpectedly, they got up close with a camel, which feels like a pretty solid metaphor for design: sometimes the most memorable insights come from the things you didn’t plan for.

Design begins with how we see.
Earth Day is a good excuse to look again 🌎
Happy Earth Day!

Earth Day Reminder: Perception Shapes Everything

On a recent Earth Month adventure with anthropology professor Gillian Grebler, a few IxD students stepped away from their screens and into the wild (yes… they touched grass).

Alongside wildcrafter Pascal Baudar (who started his career as a graphic designer!) students learned how everyday “weeds” can become gourmet ingredients, how landscapes hold hidden systems, and how a shared meal can shift the way we understand value.

Also, unexpectedly, they got up close with a camel, which feels like a pretty solid metaphor for design: sometimes the most memorable insights come from the things you didn’t plan for.

Design begins with how we see.
Earth Day is a good excuse to look again 🌎
Happy Earth Day!

Earth Day Reminder: Perception Shapes Everything

On a recent Earth Month adventure with anthropology professor Gillian Grebler, a few IxD students stepped away from their screens and into the wild (yes… they touched grass).

Alongside wildcrafter Pascal Baudar (who started his career as a graphic designer!) students learned how everyday “weeds” can become gourmet ingredients, how landscapes hold hidden systems, and how a shared meal can shift the way we understand value.

Also, unexpectedly, they got up close with a camel, which feels like a pretty solid metaphor for design: sometimes the most memorable insights come from the things you didn’t plan for.

Design begins with how we see.
Earth Day is a good excuse to look again 🌎
Happy Earth Day!

Earth Day Reminder: Perception Shapes Everything

On a recent Earth Month adventure with anthropology professor Gillian Grebler, a few IxD students stepped away from their screens and into the wild (yes… they touched grass).

Alongside wildcrafter Pascal Baudar (who started his career as a graphic designer!) students learned how everyday “weeds” can become gourmet ingredients, how landscapes hold hidden systems, and how a shared meal can shift the way we understand value.

Also, unexpectedly, they got up close with a camel, which feels like a pretty solid metaphor for design: sometimes the most memorable insights come from the things you didn’t plan for.

Design begins with how we see.
Earth Day is a good excuse to look again 🌎
Happy Earth Day!

Earth Day Reminder: Perception Shapes Everything

On a recent Earth Month adventure with anthropology professor Gillian Grebler, a few IxD students stepped away from their screens and into the wild (yes… they touched grass).

Alongside wildcrafter Pascal Baudar (who started his career as a graphic designer!) students learned how everyday “weeds” can become gourmet ingredients, how landscapes hold hidden systems, and how a shared meal can shift the way we understand value.

Also, unexpectedly, they got up close with a camel, which feels like a pretty solid metaphor for design: sometimes the most memorable insights come from the things you didn’t plan for.

Design begins with how we see.
Earth Day is a good excuse to look again 🌎
Happy Earth Day!

I paid a visit to the one and only wild forager and fermentation master, @pascalbaudar’s pottery and fermentation studio up in the mountains. 🏺🦠🌱

I came across his beautiful work during Covid—his creative fermentation style with pottery—and we instantly connected, especially around his most recent research on fermented herbal teas.

After being served his authentic meal, he introduced us to a vast range of wild foraging options in the desert around LA. We drove past many burned piñon trees along the way, where wildfires had passed through.

A really wholesome day from beginning to end. I’m looking forward to our collaboration together in the near future 🌱

It also gave me so much inspiration before I begin my two-week guest student period in the kitchen at the San Francisco Zen Center next week.

#wildforaging #fermentation #herbalism #shojinryori #wabisabi

I paid a visit to the one and only wild forager and fermentation master, @pascalbaudar’s pottery and fermentation studio up in the mountains. 🏺🦠🌱

I came across his beautiful work during Covid—his creative fermentation style with pottery—and we instantly connected, especially around his most recent research on fermented herbal teas.

After being served his authentic meal, he introduced us to a vast range of wild foraging options in the desert around LA. We drove past many burned piñon trees along the way, where wildfires had passed through.

A really wholesome day from beginning to end. I’m looking forward to our collaboration together in the near future 🌱

It also gave me so much inspiration before I begin my two-week guest student period in the kitchen at the San Francisco Zen Center next week.

#wildforaging #fermentation #herbalism #shojinryori #wabisabi

I paid a visit to the one and only wild forager and fermentation master, @pascalbaudar’s pottery and fermentation studio up in the mountains. 🏺🦠🌱

I came across his beautiful work during Covid—his creative fermentation style with pottery—and we instantly connected, especially around his most recent research on fermented herbal teas.

After being served his authentic meal, he introduced us to a vast range of wild foraging options in the desert around LA. We drove past many burned piñon trees along the way, where wildfires had passed through.

A really wholesome day from beginning to end. I’m looking forward to our collaboration together in the near future 🌱

It also gave me so much inspiration before I begin my two-week guest student period in the kitchen at the San Francisco Zen Center next week.

#wildforaging #fermentation #herbalism #shojinryori #wabisabi

I paid a visit to the one and only wild forager and fermentation master, @pascalbaudar’s pottery and fermentation studio up in the mountains. 🏺🦠🌱

I came across his beautiful work during Covid—his creative fermentation style with pottery—and we instantly connected, especially around his most recent research on fermented herbal teas.

After being served his authentic meal, he introduced us to a vast range of wild foraging options in the desert around LA. We drove past many burned piñon trees along the way, where wildfires had passed through.

A really wholesome day from beginning to end. I’m looking forward to our collaboration together in the near future 🌱

It also gave me so much inspiration before I begin my two-week guest student period in the kitchen at the San Francisco Zen Center next week.

#wildforaging #fermentation #herbalism #shojinryori #wabisabi

I paid a visit to the one and only wild forager and fermentation master, @pascalbaudar’s pottery and fermentation studio up in the mountains. 🏺🦠🌱

I came across his beautiful work during Covid—his creative fermentation style with pottery—and we instantly connected, especially around his most recent research on fermented herbal teas.

After being served his authentic meal, he introduced us to a vast range of wild foraging options in the desert around LA. We drove past many burned piñon trees along the way, where wildfires had passed through.

A really wholesome day from beginning to end. I’m looking forward to our collaboration together in the near future 🌱

It also gave me so much inspiration before I begin my two-week guest student period in the kitchen at the San Francisco Zen Center next week.

#wildforaging #fermentation #herbalism #shojinryori #wabisabi

I paid a visit to the one and only wild forager and fermentation master, @pascalbaudar’s pottery and fermentation studio up in the mountains. 🏺🦠🌱

I came across his beautiful work during Covid—his creative fermentation style with pottery—and we instantly connected, especially around his most recent research on fermented herbal teas.

After being served his authentic meal, he introduced us to a vast range of wild foraging options in the desert around LA. We drove past many burned piñon trees along the way, where wildfires had passed through.

A really wholesome day from beginning to end. I’m looking forward to our collaboration together in the near future 🌱

It also gave me so much inspiration before I begin my two-week guest student period in the kitchen at the San Francisco Zen Center next week.

#wildforaging #fermentation #herbalism #shojinryori #wabisabi

I paid a visit to the one and only wild forager and fermentation master, @pascalbaudar’s pottery and fermentation studio up in the mountains. 🏺🦠🌱

I came across his beautiful work during Covid—his creative fermentation style with pottery—and we instantly connected, especially around his most recent research on fermented herbal teas.

After being served his authentic meal, he introduced us to a vast range of wild foraging options in the desert around LA. We drove past many burned piñon trees along the way, where wildfires had passed through.

A really wholesome day from beginning to end. I’m looking forward to our collaboration together in the near future 🌱

It also gave me so much inspiration before I begin my two-week guest student period in the kitchen at the San Francisco Zen Center next week.

#wildforaging #fermentation #herbalism #shojinryori #wabisabi

I paid a visit to the one and only wild forager and fermentation master, @pascalbaudar’s pottery and fermentation studio up in the mountains. 🏺🦠🌱

I came across his beautiful work during Covid—his creative fermentation style with pottery—and we instantly connected, especially around his most recent research on fermented herbal teas.

After being served his authentic meal, he introduced us to a vast range of wild foraging options in the desert around LA. We drove past many burned piñon trees along the way, where wildfires had passed through.

A really wholesome day from beginning to end. I’m looking forward to our collaboration together in the near future 🌱

It also gave me so much inspiration before I begin my two-week guest student period in the kitchen at the San Francisco Zen Center next week.

#wildforaging #fermentation #herbalism #shojinryori #wabisabi

I paid a visit to the one and only wild forager and fermentation master, @pascalbaudar’s pottery and fermentation studio up in the mountains. 🏺🦠🌱

I came across his beautiful work during Covid—his creative fermentation style with pottery—and we instantly connected, especially around his most recent research on fermented herbal teas.

After being served his authentic meal, he introduced us to a vast range of wild foraging options in the desert around LA. We drove past many burned piñon trees along the way, where wildfires had passed through.

A really wholesome day from beginning to end. I’m looking forward to our collaboration together in the near future 🌱

It also gave me so much inspiration before I begin my two-week guest student period in the kitchen at the San Francisco Zen Center next week.

#wildforaging #fermentation #herbalism #shojinryori #wabisabi

I paid a visit to the one and only wild forager and fermentation master, @pascalbaudar’s pottery and fermentation studio up in the mountains. 🏺🦠🌱

I came across his beautiful work during Covid—his creative fermentation style with pottery—and we instantly connected, especially around his most recent research on fermented herbal teas.

After being served his authentic meal, he introduced us to a vast range of wild foraging options in the desert around LA. We drove past many burned piñon trees along the way, where wildfires had passed through.

A really wholesome day from beginning to end. I’m looking forward to our collaboration together in the near future 🌱

It also gave me so much inspiration before I begin my two-week guest student period in the kitchen at the San Francisco Zen Center next week.

#wildforaging #fermentation #herbalism #shojinryori #wabisabi

I paid a visit to the one and only wild forager and fermentation master, @pascalbaudar’s pottery and fermentation studio up in the mountains. 🏺🦠🌱

I came across his beautiful work during Covid—his creative fermentation style with pottery—and we instantly connected, especially around his most recent research on fermented herbal teas.

After being served his authentic meal, he introduced us to a vast range of wild foraging options in the desert around LA. We drove past many burned piñon trees along the way, where wildfires had passed through.

A really wholesome day from beginning to end. I’m looking forward to our collaboration together in the near future 🌱

It also gave me so much inspiration before I begin my two-week guest student period in the kitchen at the San Francisco Zen Center next week.

#wildforaging #fermentation #herbalism #shojinryori #wabisabi

I paid a visit to the one and only wild forager and fermentation master, @pascalbaudar’s pottery and fermentation studio up in the mountains. 🏺🦠🌱

I came across his beautiful work during Covid—his creative fermentation style with pottery—and we instantly connected, especially around his most recent research on fermented herbal teas.

After being served his authentic meal, he introduced us to a vast range of wild foraging options in the desert around LA. We drove past many burned piñon trees along the way, where wildfires had passed through.

A really wholesome day from beginning to end. I’m looking forward to our collaboration together in the near future 🌱

It also gave me so much inspiration before I begin my two-week guest student period in the kitchen at the San Francisco Zen Center next week.

#wildforaging #fermentation #herbalism #shojinryori #wabisabi

I paid a visit to the one and only wild forager and fermentation master, @pascalbaudar’s pottery and fermentation studio up in the mountains. 🏺🦠🌱

I came across his beautiful work during Covid—his creative fermentation style with pottery—and we instantly connected, especially around his most recent research on fermented herbal teas.

After being served his authentic meal, he introduced us to a vast range of wild foraging options in the desert around LA. We drove past many burned piñon trees along the way, where wildfires had passed through.

A really wholesome day from beginning to end. I’m looking forward to our collaboration together in the near future 🌱

It also gave me so much inspiration before I begin my two-week guest student period in the kitchen at the San Francisco Zen Center next week.

#wildforaging #fermentation #herbalism #shojinryori #wabisabi

I paid a visit to the one and only wild forager and fermentation master, @pascalbaudar’s pottery and fermentation studio up in the mountains. 🏺🦠🌱

I came across his beautiful work during Covid—his creative fermentation style with pottery—and we instantly connected, especially around his most recent research on fermented herbal teas.

After being served his authentic meal, he introduced us to a vast range of wild foraging options in the desert around LA. We drove past many burned piñon trees along the way, where wildfires had passed through.

A really wholesome day from beginning to end. I’m looking forward to our collaboration together in the near future 🌱

It also gave me so much inspiration before I begin my two-week guest student period in the kitchen at the San Francisco Zen Center next week.

#wildforaging #fermentation #herbalism #shojinryori #wabisabi

I paid a visit to the one and only wild forager and fermentation master, @pascalbaudar’s pottery and fermentation studio up in the mountains. 🏺🦠🌱

I came across his beautiful work during Covid—his creative fermentation style with pottery—and we instantly connected, especially around his most recent research on fermented herbal teas.

After being served his authentic meal, he introduced us to a vast range of wild foraging options in the desert around LA. We drove past many burned piñon trees along the way, where wildfires had passed through.

A really wholesome day from beginning to end. I’m looking forward to our collaboration together in the near future 🌱

It also gave me so much inspiration before I begin my two-week guest student period in the kitchen at the San Francisco Zen Center next week.

#wildforaging #fermentation #herbalism #shojinryori #wabisabi

I paid a visit to the one and only wild forager and fermentation master, @pascalbaudar’s pottery and fermentation studio up in the mountains. 🏺🦠🌱

I came across his beautiful work during Covid—his creative fermentation style with pottery—and we instantly connected, especially around his most recent research on fermented herbal teas.

After being served his authentic meal, he introduced us to a vast range of wild foraging options in the desert around LA. We drove past many burned piñon trees along the way, where wildfires had passed through.

A really wholesome day from beginning to end. I’m looking forward to our collaboration together in the near future 🌱

It also gave me so much inspiration before I begin my two-week guest student period in the kitchen at the San Francisco Zen Center next week.

#wildforaging #fermentation #herbalism #shojinryori #wabisabi

I paid a visit to the one and only wild forager and fermentation master, @pascalbaudar’s pottery and fermentation studio up in the mountains. 🏺🦠🌱

I came across his beautiful work during Covid—his creative fermentation style with pottery—and we instantly connected, especially around his most recent research on fermented herbal teas.

After being served his authentic meal, he introduced us to a vast range of wild foraging options in the desert around LA. We drove past many burned piñon trees along the way, where wildfires had passed through.

A really wholesome day from beginning to end. I’m looking forward to our collaboration together in the near future 🌱

It also gave me so much inspiration before I begin my two-week guest student period in the kitchen at the San Francisco Zen Center next week.

#wildforaging #fermentation #herbalism #shojinryori #wabisabi

I paid a visit to the one and only wild forager and fermentation master, @pascalbaudar’s pottery and fermentation studio up in the mountains. 🏺🦠🌱

I came across his beautiful work during Covid—his creative fermentation style with pottery—and we instantly connected, especially around his most recent research on fermented herbal teas.

After being served his authentic meal, he introduced us to a vast range of wild foraging options in the desert around LA. We drove past many burned piñon trees along the way, where wildfires had passed through.

A really wholesome day from beginning to end. I’m looking forward to our collaboration together in the near future 🌱

It also gave me so much inspiration before I begin my two-week guest student period in the kitchen at the San Francisco Zen Center next week.

#wildforaging #fermentation #herbalism #shojinryori #wabisabi

I paid a visit to the one and only wild forager and fermentation master, @pascalbaudar’s pottery and fermentation studio up in the mountains. 🏺🦠🌱

I came across his beautiful work during Covid—his creative fermentation style with pottery—and we instantly connected, especially around his most recent research on fermented herbal teas.

After being served his authentic meal, he introduced us to a vast range of wild foraging options in the desert around LA. We drove past many burned piñon trees along the way, where wildfires had passed through.

A really wholesome day from beginning to end. I’m looking forward to our collaboration together in the near future 🌱

It also gave me so much inspiration before I begin my two-week guest student period in the kitchen at the San Francisco Zen Center next week.

#wildforaging #fermentation #herbalism #shojinryori #wabisabi

I paid a visit to the one and only wild forager and fermentation master, @pascalbaudar’s pottery and fermentation studio up in the mountains. 🏺🦠🌱

I came across his beautiful work during Covid—his creative fermentation style with pottery—and we instantly connected, especially around his most recent research on fermented herbal teas.

After being served his authentic meal, he introduced us to a vast range of wild foraging options in the desert around LA. We drove past many burned piñon trees along the way, where wildfires had passed through.

A really wholesome day from beginning to end. I’m looking forward to our collaboration together in the near future 🌱

It also gave me so much inspiration before I begin my two-week guest student period in the kitchen at the San Francisco Zen Center next week.

#wildforaging #fermentation #herbalism #shojinryori #wabisabi

Bug-Butt Sugar! That always gets kids laughing!

Technically its called lerp sugar, and we feature it tonight on WildFed. It’s honeydew from Eucalyptus trees, extracted by a small insect (sap-sucking psyllid larvae) and secreted out to build a protective structure around itself.

These can be easily foraged, by brushing them off the leaves into a bag. They make an outstanding sweetener with a really unique flavor and backstory.

To me, they taste like honey + honey comb. If you like honey and the flavor of bees wax, you’ll love these!

Check it out tonight, along with our story on Pascal Baudar @PascalBaudar and hunting Invasive European Collared Doves in California! We’re on at 7:30 PM ET on @outdoorchanneltv — or watch the mirrored broadcast live as it airs on FRNDLYTV.com!

You can watch Seasons 1-5 on MOTV.com and give us a follow @wild.fed

Flavors of the Land

Cold & Hot Infusions, non-alcoholic ferments and everything in between.

There are so many ways to explore a place through its flavors.

A little over a year ago, I started researching natural wines using local, foraged ingredients. But over time, that path shifted toward non-alcoholic beverages — what I called in my first book “The Wildcrafted Cuisine”: hot and cold infusions.

Part of it is personal — As my body is aging, I don’t drink much alcohol these days. But also, I’ve found that alcoholic fermentation can sometimes overpower or reshape the original character of a plant more than I’m looking for.

Right now, I’m focusing on local plants — herbs, grasses, roots, berries, barks, grains — including non-natives, and exploring their flavors. I’m particularly interested by finding culinary uses for many of our unwanted plants such as wild oats, barley, brome, European nettles and countless others.

I use the same approach I have with wild clay: don’t force it, just pay attention and see what it becomes.

In essence, capturing the taste of a place – mountains, forest, desert and so on. I also see some interesting synergy with my pottery work. See @wildcraftedceramics

As an experienced fermenter, this opens up a lot of creative ground.

You can go beyond simple infusions and start working with the plant itself — how it breaks down, how it transforms. A grassy note can become malty, fruity, or deeply earthy depending on how you handle it.

Some of the approaches I’ve been exploring:

Controlled oxidation (bruising)
The same principle behind green, oolong, and black tea — and it works just as well with plants like mint, lemon balm, or raspberry leaf.

Aerobic fermentation (piling)
Wilted and bruised plants are kept warm and slightly humid for a day or two. Bitterness drops, and you get deeper, sometimes honey-like notes.

Anaerobic fermentation (lactic)
Closer to sauerkraut — but applied to plants used for infusions.

Heat (fixing / roasting)
A hot pan or dry heat can bring out toasted, nutty, even caramel-like flavors.

And that’s just the beginning. A lot of experimenting ahead — taking my time with it, and seeing where it leads.

Who kn

Flavors of the Land

Cold & Hot Infusions, non-alcoholic ferments and everything in between.

There are so many ways to explore a place through its flavors.

A little over a year ago, I started researching natural wines using local, foraged ingredients. But over time, that path shifted toward non-alcoholic beverages — what I called in my first book “The Wildcrafted Cuisine”: hot and cold infusions.

Part of it is personal — As my body is aging, I don’t drink much alcohol these days. But also, I’ve found that alcoholic fermentation can sometimes overpower or reshape the original character of a plant more than I’m looking for.

Right now, I’m focusing on local plants — herbs, grasses, roots, berries, barks, grains — including non-natives, and exploring their flavors. I’m particularly interested by finding culinary uses for many of our unwanted plants such as wild oats, barley, brome, European nettles and countless others.

I use the same approach I have with wild clay: don’t force it, just pay attention and see what it becomes.

In essence, capturing the taste of a place – mountains, forest, desert and so on. I also see some interesting synergy with my pottery work. See @wildcraftedceramics

As an experienced fermenter, this opens up a lot of creative ground.

You can go beyond simple infusions and start working with the plant itself — how it breaks down, how it transforms. A grassy note can become malty, fruity, or deeply earthy depending on how you handle it.

Some of the approaches I’ve been exploring:

Controlled oxidation (bruising)
The same principle behind green, oolong, and black tea — and it works just as well with plants like mint, lemon balm, or raspberry leaf.

Aerobic fermentation (piling)
Wilted and bruised plants are kept warm and slightly humid for a day or two. Bitterness drops, and you get deeper, sometimes honey-like notes.

Anaerobic fermentation (lactic)
Closer to sauerkraut — but applied to plants used for infusions.

Heat (fixing / roasting)
A hot pan or dry heat can bring out toasted, nutty, even caramel-like flavors.

And that’s just the beginning. A lot of experimenting ahead — taking my time with it, and seeing where it leads.

Who kn

Flavors of the Land

Cold & Hot Infusions, non-alcoholic ferments and everything in between.

There are so many ways to explore a place through its flavors.

A little over a year ago, I started researching natural wines using local, foraged ingredients. But over time, that path shifted toward non-alcoholic beverages — what I called in my first book “The Wildcrafted Cuisine”: hot and cold infusions.

Part of it is personal — As my body is aging, I don’t drink much alcohol these days. But also, I’ve found that alcoholic fermentation can sometimes overpower or reshape the original character of a plant more than I’m looking for.

Right now, I’m focusing on local plants — herbs, grasses, roots, berries, barks, grains — including non-natives, and exploring their flavors. I’m particularly interested by finding culinary uses for many of our unwanted plants such as wild oats, barley, brome, European nettles and countless others.

I use the same approach I have with wild clay: don’t force it, just pay attention and see what it becomes.

In essence, capturing the taste of a place – mountains, forest, desert and so on. I also see some interesting synergy with my pottery work. See @wildcraftedceramics

As an experienced fermenter, this opens up a lot of creative ground.

You can go beyond simple infusions and start working with the plant itself — how it breaks down, how it transforms. A grassy note can become malty, fruity, or deeply earthy depending on how you handle it.

Some of the approaches I’ve been exploring:

Controlled oxidation (bruising)
The same principle behind green, oolong, and black tea — and it works just as well with plants like mint, lemon balm, or raspberry leaf.

Aerobic fermentation (piling)
Wilted and bruised plants are kept warm and slightly humid for a day or two. Bitterness drops, and you get deeper, sometimes honey-like notes.

Anaerobic fermentation (lactic)
Closer to sauerkraut — but applied to plants used for infusions.

Heat (fixing / roasting)
A hot pan or dry heat can bring out toasted, nutty, even caramel-like flavors.

And that’s just the beginning. A lot of experimenting ahead — taking my time with it, and seeing where it leads.

Who kn

Flavors of the Land

Cold & Hot Infusions, non-alcoholic ferments and everything in between.

There are so many ways to explore a place through its flavors.

A little over a year ago, I started researching natural wines using local, foraged ingredients. But over time, that path shifted toward non-alcoholic beverages — what I called in my first book “The Wildcrafted Cuisine”: hot and cold infusions.

Part of it is personal — As my body is aging, I don’t drink much alcohol these days. But also, I’ve found that alcoholic fermentation can sometimes overpower or reshape the original character of a plant more than I’m looking for.

Right now, I’m focusing on local plants — herbs, grasses, roots, berries, barks, grains — including non-natives, and exploring their flavors. I’m particularly interested by finding culinary uses for many of our unwanted plants such as wild oats, barley, brome, European nettles and countless others.

I use the same approach I have with wild clay: don’t force it, just pay attention and see what it becomes.

In essence, capturing the taste of a place – mountains, forest, desert and so on. I also see some interesting synergy with my pottery work. See @wildcraftedceramics

As an experienced fermenter, this opens up a lot of creative ground.

You can go beyond simple infusions and start working with the plant itself — how it breaks down, how it transforms. A grassy note can become malty, fruity, or deeply earthy depending on how you handle it.

Some of the approaches I’ve been exploring:

Controlled oxidation (bruising)
The same principle behind green, oolong, and black tea — and it works just as well with plants like mint, lemon balm, or raspberry leaf.

Aerobic fermentation (piling)
Wilted and bruised plants are kept warm and slightly humid for a day or two. Bitterness drops, and you get deeper, sometimes honey-like notes.

Anaerobic fermentation (lactic)
Closer to sauerkraut — but applied to plants used for infusions.

Heat (fixing / roasting)
A hot pan or dry heat can bring out toasted, nutty, even caramel-like flavors.

And that’s just the beginning. A lot of experimenting ahead — taking my time with it, and seeing where it leads.

Who kn

Flavors of the Land

Cold & Hot Infusions, non-alcoholic ferments and everything in between.

There are so many ways to explore a place through its flavors.

A little over a year ago, I started researching natural wines using local, foraged ingredients. But over time, that path shifted toward non-alcoholic beverages — what I called in my first book “The Wildcrafted Cuisine”: hot and cold infusions.

Part of it is personal — As my body is aging, I don’t drink much alcohol these days. But also, I’ve found that alcoholic fermentation can sometimes overpower or reshape the original character of a plant more than I’m looking for.

Right now, I’m focusing on local plants — herbs, grasses, roots, berries, barks, grains — including non-natives, and exploring their flavors. I’m particularly interested by finding culinary uses for many of our unwanted plants such as wild oats, barley, brome, European nettles and countless others.

I use the same approach I have with wild clay: don’t force it, just pay attention and see what it becomes.

In essence, capturing the taste of a place – mountains, forest, desert and so on. I also see some interesting synergy with my pottery work. See @wildcraftedceramics

As an experienced fermenter, this opens up a lot of creative ground.

You can go beyond simple infusions and start working with the plant itself — how it breaks down, how it transforms. A grassy note can become malty, fruity, or deeply earthy depending on how you handle it.

Some of the approaches I’ve been exploring:

Controlled oxidation (bruising)
The same principle behind green, oolong, and black tea — and it works just as well with plants like mint, lemon balm, or raspberry leaf.

Aerobic fermentation (piling)
Wilted and bruised plants are kept warm and slightly humid for a day or two. Bitterness drops, and you get deeper, sometimes honey-like notes.

Anaerobic fermentation (lactic)
Closer to sauerkraut — but applied to plants used for infusions.

Heat (fixing / roasting)
A hot pan or dry heat can bring out toasted, nutty, even caramel-like flavors.

And that’s just the beginning. A lot of experimenting ahead — taking my time with it, and seeing where it leads.

Who kn

Flavors of the Land

Cold & Hot Infusions, non-alcoholic ferments and everything in between.

There are so many ways to explore a place through its flavors.

A little over a year ago, I started researching natural wines using local, foraged ingredients. But over time, that path shifted toward non-alcoholic beverages — what I called in my first book “The Wildcrafted Cuisine”: hot and cold infusions.

Part of it is personal — As my body is aging, I don’t drink much alcohol these days. But also, I’ve found that alcoholic fermentation can sometimes overpower or reshape the original character of a plant more than I’m looking for.

Right now, I’m focusing on local plants — herbs, grasses, roots, berries, barks, grains — including non-natives, and exploring their flavors. I’m particularly interested by finding culinary uses for many of our unwanted plants such as wild oats, barley, brome, European nettles and countless others.

I use the same approach I have with wild clay: don’t force it, just pay attention and see what it becomes.

In essence, capturing the taste of a place – mountains, forest, desert and so on. I also see some interesting synergy with my pottery work. See @wildcraftedceramics

As an experienced fermenter, this opens up a lot of creative ground.

You can go beyond simple infusions and start working with the plant itself — how it breaks down, how it transforms. A grassy note can become malty, fruity, or deeply earthy depending on how you handle it.

Some of the approaches I’ve been exploring:

Controlled oxidation (bruising)
The same principle behind green, oolong, and black tea — and it works just as well with plants like mint, lemon balm, or raspberry leaf.

Aerobic fermentation (piling)
Wilted and bruised plants are kept warm and slightly humid for a day or two. Bitterness drops, and you get deeper, sometimes honey-like notes.

Anaerobic fermentation (lactic)
Closer to sauerkraut — but applied to plants used for infusions.

Heat (fixing / roasting)
A hot pan or dry heat can bring out toasted, nutty, even caramel-like flavors.

And that’s just the beginning. A lot of experimenting ahead — taking my time with it, and seeing where it leads.

Who kn

Wild Barley

And the harvest has begun…

Working on my last book about edible wild seeds and grains changed the way I see abundance. At first, I was chasing harvests — quantities, yields, the measure of what could be gathered.

But somewhere along the way, that idea quietly fell apart.

It was never about how much. It was always about diversity.

I realized I was still looking through a modern lens — one shaped by speed, efficiency, and profit. But our ancestors worked differently. They understood diversity as wealth. Not fields of one thing, but landscapes of many.

If you ever wonder why the white bread from the supermarket feels empty and devoid of nutrition… that’s part of the answer.

Today, I can gather over ninety different edible grains and seeds locally. Not one of them exists on a shelf of the supermarket. NOT ONE...

Archaeological studies of prehistoric porridges reveal the same story — cultivated grains enriched with a wide spectrum of wild seeds and grains, layered with nutrition and flavor. I dedicated an entire chapter of my book to that quiet complexity.

Some grains and seeds offer themselves easily. Others ask for time, patience, attention. But together, they form something deeper than a harvest — a pantry of forgotten tastes, of nourishment that once sustained entire cultures.

I love working with these wild grains. There’s something grounding in knowing that what ends up on the plate carries echoes of ingredients not tasted, or not remembered, for thousands of years.

If you want to be part of the journey, check my latest book “Wildcrafted Grains and Seeds” available at your local bookstore or online - link in my profile

Wild Barley

And the harvest has begun…

Working on my last book about edible wild seeds and grains changed the way I see abundance. At first, I was chasing harvests — quantities, yields, the measure of what could be gathered.

But somewhere along the way, that idea quietly fell apart.

It was never about how much. It was always about diversity.

I realized I was still looking through a modern lens — one shaped by speed, efficiency, and profit. But our ancestors worked differently. They understood diversity as wealth. Not fields of one thing, but landscapes of many.

If you ever wonder why the white bread from the supermarket feels empty and devoid of nutrition… that’s part of the answer.

Today, I can gather over ninety different edible grains and seeds locally. Not one of them exists on a shelf of the supermarket. NOT ONE...

Archaeological studies of prehistoric porridges reveal the same story — cultivated grains enriched with a wide spectrum of wild seeds and grains, layered with nutrition and flavor. I dedicated an entire chapter of my book to that quiet complexity.

Some grains and seeds offer themselves easily. Others ask for time, patience, attention. But together, they form something deeper than a harvest — a pantry of forgotten tastes, of nourishment that once sustained entire cultures.

I love working with these wild grains. There’s something grounding in knowing that what ends up on the plate carries echoes of ingredients not tasted, or not remembered, for thousands of years.

If you want to be part of the journey, check my latest book “Wildcrafted Grains and Seeds” available at your local bookstore or online - link in my profile

Wild Barley

And the harvest has begun…

Working on my last book about edible wild seeds and grains changed the way I see abundance. At first, I was chasing harvests — quantities, yields, the measure of what could be gathered.

But somewhere along the way, that idea quietly fell apart.

It was never about how much. It was always about diversity.

I realized I was still looking through a modern lens — one shaped by speed, efficiency, and profit. But our ancestors worked differently. They understood diversity as wealth. Not fields of one thing, but landscapes of many.

If you ever wonder why the white bread from the supermarket feels empty and devoid of nutrition… that’s part of the answer.

Today, I can gather over ninety different edible grains and seeds locally. Not one of them exists on a shelf of the supermarket. NOT ONE...

Archaeological studies of prehistoric porridges reveal the same story — cultivated grains enriched with a wide spectrum of wild seeds and grains, layered with nutrition and flavor. I dedicated an entire chapter of my book to that quiet complexity.

Some grains and seeds offer themselves easily. Others ask for time, patience, attention. But together, they form something deeper than a harvest — a pantry of forgotten tastes, of nourishment that once sustained entire cultures.

I love working with these wild grains. There’s something grounding in knowing that what ends up on the plate carries echoes of ingredients not tasted, or not remembered, for thousands of years.

If you want to be part of the journey, check my latest book “Wildcrafted Grains and Seeds” available at your local bookstore or online - link in my profile

Wild Barley

And the harvest has begun…

Working on my last book about edible wild seeds and grains changed the way I see abundance. At first, I was chasing harvests — quantities, yields, the measure of what could be gathered.

But somewhere along the way, that idea quietly fell apart.

It was never about how much. It was always about diversity.

I realized I was still looking through a modern lens — one shaped by speed, efficiency, and profit. But our ancestors worked differently. They understood diversity as wealth. Not fields of one thing, but landscapes of many.

If you ever wonder why the white bread from the supermarket feels empty and devoid of nutrition… that’s part of the answer.

Today, I can gather over ninety different edible grains and seeds locally. Not one of them exists on a shelf of the supermarket. NOT ONE...

Archaeological studies of prehistoric porridges reveal the same story — cultivated grains enriched with a wide spectrum of wild seeds and grains, layered with nutrition and flavor. I dedicated an entire chapter of my book to that quiet complexity.

Some grains and seeds offer themselves easily. Others ask for time, patience, attention. But together, they form something deeper than a harvest — a pantry of forgotten tastes, of nourishment that once sustained entire cultures.

I love working with these wild grains. There’s something grounding in knowing that what ends up on the plate carries echoes of ingredients not tasted, or not remembered, for thousands of years.

If you want to be part of the journey, check my latest book “Wildcrafted Grains and Seeds” available at your local bookstore or online - link in my profile

Wild Barley

And the harvest has begun…

Working on my last book about edible wild seeds and grains changed the way I see abundance. At first, I was chasing harvests — quantities, yields, the measure of what could be gathered.

But somewhere along the way, that idea quietly fell apart.

It was never about how much. It was always about diversity.

I realized I was still looking through a modern lens — one shaped by speed, efficiency, and profit. But our ancestors worked differently. They understood diversity as wealth. Not fields of one thing, but landscapes of many.

If you ever wonder why the white bread from the supermarket feels empty and devoid of nutrition… that’s part of the answer.

Today, I can gather over ninety different edible grains and seeds locally. Not one of them exists on a shelf of the supermarket. NOT ONE...

Archaeological studies of prehistoric porridges reveal the same story — cultivated grains enriched with a wide spectrum of wild seeds and grains, layered with nutrition and flavor. I dedicated an entire chapter of my book to that quiet complexity.

Some grains and seeds offer themselves easily. Others ask for time, patience, attention. But together, they form something deeper than a harvest — a pantry of forgotten tastes, of nourishment that once sustained entire cultures.

I love working with these wild grains. There’s something grounding in knowing that what ends up on the plate carries echoes of ingredients not tasted, or not remembered, for thousands of years.

If you want to be part of the journey, check my latest book “Wildcrafted Grains and Seeds” available at your local bookstore or online - link in my profile

Fermented Cattail Shoots

Cattail shoots bring something really unique to a ferment. They have a subtle nutty flavor, slightly sweet, with a fresh crunch that almost reminds me of cucumber—but deeper, more grounded. Once fermented, that nuttiness comes forward even more, blending beautifully with the tang of cabbage. It’s one of those flavors that surprises people the first time they try it.

This is one of my favorite ferments and honestly, it’s just delicious. If you’ve never worked with cattail before, this is a great place to start.

Cattail can be found on most continents and has been an ancestral food source in many cultures. The plant is very starchy, slightly sweet, and for this recipe we’re focusing on the tender inner shoots.

Cattail is a great candidate for fermentation, but ratio matters. Feel free to experiment and adjust to your taste—just know that from experience, I like about 20% cattail to 80% cabbage. If you push the cattail too high, the ferment can become a bit mucilaginous.

Ingredients for 1 quart (1 liter) jar:

5 oz (140 g) sliced cattail shoots
20 oz (560 g) shredded cabbage
2½ tsp (13 g) salt

Method:
First, shred the cabbage and mix it with the salt. Massage it until it becomes juicy and soft.

Take the young cattail shoots, remove any tough outer layers, and slice them (similar to slicing carrots). Because they look great in the final ferment, I like to keep the pieces clean and distinct. Gently mix them into the already massaged cabbage.

Pack everything into a jar.

Twice a day, open the jar briefly and press everything under the brine using clean fingers or a fork, then close it again. Sometimes I even turn the jar upside down for a couple of hours. The goal is to keep everything evenly exposed to the brine as fermentation gets active. I’ve never had a ferment go bad using this approach.

Let it ferment at room temperature for 4–5 days, then move it to the fridge. Give it at least a week before eating—though personally, I think it really shines after a couple of weeks.

Quick PRO tip: U get more flavors if you add sliced cattail to an already fermented sauerkraut.

Based on my book “Wildcrafted Fermentation” - Link in my bio.

Farmhouse Mead – Wild Flavoring

This is a very simple, old way of making mead. I’ve been using this method in my classes with whatever wild herbs are in season. It’s not the strong kind you age for months—this is something people made in a few days and drank right away. Low alcohol, lightly fizzy, still a bit sweet and refreshing. More like an everyday drink… but with wild ingredients, it becomes something quite special.

Fermenting vessel done with wild clay, pit fired and waterproofed with beeswax.See my pottery account @wildcraftedceramics

Small Mead (2 liters / 2 quarts):

200 g honey (about 7 oz)
Juice of 1½ lemons
Slices of ½ lemon
1 small sprig California sagebrush (bruised)
4–5 mugwort leaves (bruised)
40 g wild mint (1.5 oz - bruised)
40 g ginger (1.5 oz sliced)
10 g manzanita berries (about 1/4 cup)
2 liters water (2 quarts)
Yeast (small pinch wine yeast or wild yeast)

Method:

Warm about 2–2½ cups water (not boiling).
Stir in the honey until dissolved.
Add the rest of the cool water to reach 2 liters / 2 quarts.
Add yeast + all ingredients and transfer to your fermenting vessel.
Cover with a cloth and stir at least twice a day.
Start tasting after 5–6 days. It should be slightly boozy, still a bit sweet, and aromatic.
Drink as is, or let it ferment longer if you want it drier.

Note:

This is just a base - Use what grows around you—pine, fir, mint, wormwood, etc. - A simple mead with store-bought mint and lemons will be excellent.

Keep the honey ratio, then adjust everything else. This amount of honey should give you around 3-4% alcohol after 5-6 days with some residual sweetness.

Take notes as you make it. Change it. Make it yours.

Based on my bestselling book “The Wildcrafting brewer” available at your local bookstore or online. Link in my bio.

Elderberry Wine Vinegar

If you can forage yeast, you can make wine.
If you can find vinegar bacteria, the wine becomes vinegar.
And with vinegar, food can be preserved.

Simple steps.
Ancient knowledge.

As I get older—soon 65—I find myself moving more slowly with the seasons, letting nature set the pace. Over the years I’ve learned to look for the invisible helpers: wild yeast drifting in the air, acetobacter quietly waiting to turn wine into vinegar. I’ve learned wild fermentation, how to gather clay from the land, and how to shape vessels that hold these living transformations.

It is a slow and delightful process.
And the flavors that emerge cannot be purchased in a store.

This wine was made in 2024 from local elderberries (Sambucus mexicana). It fermented in clay vessels made from wild clay, pit-fired and sealed with beeswax. Left to rest quietly, the wine slowly turned into vinegar with the help of wild acetobacter—almost forgotten on the shelf for a few months.

Tomorrow it will appear in my wild food class:
pickles, dressings, condiments, mustard, sauces.

A small jar of time, microbes, and place.

I wrote an entire book about wildcrafted vinegars if you’re curious about this process - link in my bio or cut/paste

www.amazon.com/Wildcrafted-Vinegars-Ferments-Dressings-Mustards/dp/1645021149

Elderberry Wine Vinegar

If you can forage yeast, you can make wine.
If you can find vinegar bacteria, the wine becomes vinegar.
And with vinegar, food can be preserved.

Simple steps.
Ancient knowledge.

As I get older—soon 65—I find myself moving more slowly with the seasons, letting nature set the pace. Over the years I’ve learned to look for the invisible helpers: wild yeast drifting in the air, acetobacter quietly waiting to turn wine into vinegar. I’ve learned wild fermentation, how to gather clay from the land, and how to shape vessels that hold these living transformations.

It is a slow and delightful process.
And the flavors that emerge cannot be purchased in a store.

This wine was made in 2024 from local elderberries (Sambucus mexicana). It fermented in clay vessels made from wild clay, pit-fired and sealed with beeswax. Left to rest quietly, the wine slowly turned into vinegar with the help of wild acetobacter—almost forgotten on the shelf for a few months.

Tomorrow it will appear in my wild food class:
pickles, dressings, condiments, mustard, sauces.

A small jar of time, microbes, and place.

I wrote an entire book about wildcrafted vinegars if you’re curious about this process - link in my bio or cut/paste

www.amazon.com/Wildcrafted-Vinegars-Ferments-Dressings-Mustards/dp/1645021149

Elderberry Wine Vinegar

If you can forage yeast, you can make wine.
If you can find vinegar bacteria, the wine becomes vinegar.
And with vinegar, food can be preserved.

Simple steps.
Ancient knowledge.

As I get older—soon 65—I find myself moving more slowly with the seasons, letting nature set the pace. Over the years I’ve learned to look for the invisible helpers: wild yeast drifting in the air, acetobacter quietly waiting to turn wine into vinegar. I’ve learned wild fermentation, how to gather clay from the land, and how to shape vessels that hold these living transformations.

It is a slow and delightful process.
And the flavors that emerge cannot be purchased in a store.

This wine was made in 2024 from local elderberries (Sambucus mexicana). It fermented in clay vessels made from wild clay, pit-fired and sealed with beeswax. Left to rest quietly, the wine slowly turned into vinegar with the help of wild acetobacter—almost forgotten on the shelf for a few months.

Tomorrow it will appear in my wild food class:
pickles, dressings, condiments, mustard, sauces.

A small jar of time, microbes, and place.

I wrote an entire book about wildcrafted vinegars if you’re curious about this process - link in my bio or cut/paste

www.amazon.com/Wildcrafted-Vinegars-Ferments-Dressings-Mustards/dp/1645021149

Elderberry Wine Vinegar

If you can forage yeast, you can make wine.
If you can find vinegar bacteria, the wine becomes vinegar.
And with vinegar, food can be preserved.

Simple steps.
Ancient knowledge.

As I get older—soon 65—I find myself moving more slowly with the seasons, letting nature set the pace. Over the years I’ve learned to look for the invisible helpers: wild yeast drifting in the air, acetobacter quietly waiting to turn wine into vinegar. I’ve learned wild fermentation, how to gather clay from the land, and how to shape vessels that hold these living transformations.

It is a slow and delightful process.
And the flavors that emerge cannot be purchased in a store.

This wine was made in 2024 from local elderberries (Sambucus mexicana). It fermented in clay vessels made from wild clay, pit-fired and sealed with beeswax. Left to rest quietly, the wine slowly turned into vinegar with the help of wild acetobacter—almost forgotten on the shelf for a few months.

Tomorrow it will appear in my wild food class:
pickles, dressings, condiments, mustard, sauces.

A small jar of time, microbes, and place.

I wrote an entire book about wildcrafted vinegars if you’re curious about this process - link in my bio or cut/paste

www.amazon.com/Wildcrafted-Vinegars-Ferments-Dressings-Mustards/dp/1645021149

Elderberry Wine Vinegar

If you can forage yeast, you can make wine.
If you can find vinegar bacteria, the wine becomes vinegar.
And with vinegar, food can be preserved.

Simple steps.
Ancient knowledge.

As I get older—soon 65—I find myself moving more slowly with the seasons, letting nature set the pace. Over the years I’ve learned to look for the invisible helpers: wild yeast drifting in the air, acetobacter quietly waiting to turn wine into vinegar. I’ve learned wild fermentation, how to gather clay from the land, and how to shape vessels that hold these living transformations.

It is a slow and delightful process.
And the flavors that emerge cannot be purchased in a store.

This wine was made in 2024 from local elderberries (Sambucus mexicana). It fermented in clay vessels made from wild clay, pit-fired and sealed with beeswax. Left to rest quietly, the wine slowly turned into vinegar with the help of wild acetobacter—almost forgotten on the shelf for a few months.

Tomorrow it will appear in my wild food class:
pickles, dressings, condiments, mustard, sauces.

A small jar of time, microbes, and place.

I wrote an entire book about wildcrafted vinegars if you’re curious about this process - link in my bio or cut/paste

www.amazon.com/Wildcrafted-Vinegars-Ferments-Dressings-Mustards/dp/1645021149

Elderberry Wine Vinegar

If you can forage yeast, you can make wine.
If you can find vinegar bacteria, the wine becomes vinegar.
And with vinegar, food can be preserved.

Simple steps.
Ancient knowledge.

As I get older—soon 65—I find myself moving more slowly with the seasons, letting nature set the pace. Over the years I’ve learned to look for the invisible helpers: wild yeast drifting in the air, acetobacter quietly waiting to turn wine into vinegar. I’ve learned wild fermentation, how to gather clay from the land, and how to shape vessels that hold these living transformations.

It is a slow and delightful process.
And the flavors that emerge cannot be purchased in a store.

This wine was made in 2024 from local elderberries (Sambucus mexicana). It fermented in clay vessels made from wild clay, pit-fired and sealed with beeswax. Left to rest quietly, the wine slowly turned into vinegar with the help of wild acetobacter—almost forgotten on the shelf for a few months.

Tomorrow it will appear in my wild food class:
pickles, dressings, condiments, mustard, sauces.

A small jar of time, microbes, and place.

I wrote an entire book about wildcrafted vinegars if you’re curious about this process - link in my bio or cut/paste

www.amazon.com/Wildcrafted-Vinegars-Ferments-Dressings-Mustards/dp/1645021149

Elderberry Wine Vinegar

If you can forage yeast, you can make wine.
If you can find vinegar bacteria, the wine becomes vinegar.
And with vinegar, food can be preserved.

Simple steps.
Ancient knowledge.

As I get older—soon 65—I find myself moving more slowly with the seasons, letting nature set the pace. Over the years I’ve learned to look for the invisible helpers: wild yeast drifting in the air, acetobacter quietly waiting to turn wine into vinegar. I’ve learned wild fermentation, how to gather clay from the land, and how to shape vessels that hold these living transformations.

It is a slow and delightful process.
And the flavors that emerge cannot be purchased in a store.

This wine was made in 2024 from local elderberries (Sambucus mexicana). It fermented in clay vessels made from wild clay, pit-fired and sealed with beeswax. Left to rest quietly, the wine slowly turned into vinegar with the help of wild acetobacter—almost forgotten on the shelf for a few months.

Tomorrow it will appear in my wild food class:
pickles, dressings, condiments, mustard, sauces.

A small jar of time, microbes, and place.

I wrote an entire book about wildcrafted vinegars if you’re curious about this process - link in my bio or cut/paste

www.amazon.com/Wildcrafted-Vinegars-Ferments-Dressings-Mustards/dp/1645021149