Pascal Baudar and Mia Wasilevich run the Wild Food Lab, a sort of California alchemists den full of wild vinegar, insect sugar and foraged materials that are infused, dehydrated and tinkered with in an effort to extract the true flavors of California.
Pascal also runs classes through his company Urban Outdoor Skills and Mia helms Transitional Gastronomy where she teaches classes and hosts private dinners based on foraged foods.