Featured Image in the Gallery (Instagram)

Invasivore food -  Protein Drink made with Forest Powder and Insect Honeydew

Upcoming Classes

Register NOW to reserve a spot. Check the Schedule for more classes

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No classes scheduled for March.

 

 

Latest News

March schedule is being updated!

 

We have incredible new classes and workshops for 2018 including making plants/nuts-based hamburgers, fermented and aged vegan cheeses, vegetarian soft cheese spreads and pâtés, lots of exciting plants walks. wild beers, Food Tasting and much more!  Check the schedule.

 

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New Book!! Wildcrafted Fermentation:

 

 

My new book is now shipping. The best review I could have received come from the Master itself: Sandor Katz :

 

“Pascal Baudar is a culinary visionary. I am in awe of this book. Get ready to be inspired.”

Sandor Ellix Katz,

author of the New York Times best seller The Art of Fermentation

 

You can purchase the book from amazon

or my publisher Chelsea Green Publishing

 

You can also order it at your local bookstore.

 

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Wildcrafted Fermentation

 

Exploring, Transforming, and Preserving the Wild Flavors of Your Local Terroir

 

In Wildcrafted Fermentation, Pascal Baudar describes in detail how to create bold, exotic ferments at home from the wild and cultivated plants in your local landscape or garden. From sauerkrauts and kimchis to rich pastes, soups, hot sauces, and dehydrated spice blends, he includes more than 100 easy-to-follow, plant-based recipes to rewild your probiotic palate. Step-by-step photos illustrate foraging, preparation, and fermentation techniques that will change your relationship with the edible landscape around you.

 

For natural foodies, foragers, herbalists, chefs, and adventurous home cooks alike, Wildcrafted Fermentation is your indispensable field-to-kitchen guide to crafting complexly flavored cuisine unique to you and your environment.

 

“An amazing, passion-based work!”

Deborah Madison, author of Vegetable Literacy and The New Vegetarian Cooking for Everyone

 

“Pascal elevates commonly found roots, shoots, seeds, weeds, and leaves to astounding flavors. Exciting, creative, and beautiful . . . [this book] is a must have for both foragers and fermentation enthusiasts.”

Kirsten Shockey, coauthor of Fermented Vegetables, Fiery Ferments, and Miso, Tempeh, Natto, and Other Tasty Ferments

 

“With a rare combination of humility and wisdom, Baudar shares his deep immersion into the seam between wild foods and fermentation so that we all may embark on or enhance our own exploration of these lost arts.”

Evan Mallett, chef/owner,

Black Trumpet bistro; author of Black Trumpet