Good Food
Fermenting with master forager Pascal Baudar
Want to get started on your own wild fermentation journey? Belgian wild food researcher Pascal Baudar says look for yellow on the hills in May.
By Evan Kleiman • • 1 min readWant to get started on your own wild fermentation journey? Belgian wild food researcher Pascal Baudar says look for yellow on the hills in May.
"All the hills in May are turning yellow because of wild mustard, all invasive by the way, and nobody is doing anything with it. It's from the brassica family, and it's a perfect candidate for fermentation," he says.
Baudar describes lacto-fermentation as somewhat of a spiritual awakening. Los Angeles’ surrounding edible landscape is ripe with fermenting options, from sauerkraut to kimchi. His latest book is “Wildcrafted Fermentation.”
Lacto-fermentation from wild edibles is the focus of Pascal Baudar’s “Wildcrafted Fermentation.” Credit: Chelsea Green Publishing.
The full episode
2 of 6
Best of 2020, meat alternatives, trucking during COVID, bad apples- 0:00Meat alternatives and the future of food
- 12:11Fermenting with master forager Pascal BaudarYou’re reading this
- 22:45Challenges facing truck drivers during the coronavirus pandemic
- 30:03‘Burn the infected branch or even the whole tree,’ writes Helen Rosner
- 35:02Adrian Miller on America’s deep history of weaponizing food
- 47:05In the Weeds: What we’re willing to give up for family
The full episode
2 of 6Best of 2020, meat alternatives, trucking during COVID, bad apples- 0:00Meat alternatives and the future of food
- 12:11Fermenting with master forager Pascal BaudarYou’re reading this
- 22:45Challenges facing truck drivers during the coronavirus pandemic
- 30:03‘Burn the infected branch or even the whole tree,’ writes Helen Rosner
- 35:02Adrian Miller on America’s deep history of weaponizing food
- 47:05In the Weeds: What we’re willing to give up for family