Wildcrafting: Food & Beverage from the Natural World with Pascal Bauder
Monday, June 5, 2017 (All day) to Friday, June 9, 2017 (All day)
Create meals that are as unexpected as they are delicious, nutritious, and sustainable. In this five-day course, students will bypass both the grocery store and the farm, heading into the woods and other wild spaces to source the primary ingredients for a range of foods and drinks. Pascal Baudar, the endlessly creative author of The New Wildcrafted Cuisine and founder of Urban Outdoor Skills, will teach students to make wild breads, brines, hot sauces, condiments, confections, infused salts, lightly fermented beverages, and wild beers. The class will primarily focus on the bounty of greens, flowers, mushrooms, and tubers that hide in plain sight during the springtime in northern Vermont. Attention will be given to safe, confident identification of wild ingredients and ethical harvesting practices. Students will develop (or refine) culinary skills, learn to incorporate of underutilized and uncultivated food sources, and explore the unique flavors of field and forest. On the final day of the course, the class will prepare and share a wild feast of their own sourcing and making. This course will expand students’ notions of the edible and help them begin to cultivate the mindset and instincts of a wildcrafter.