Pascal Baudar has been a forager, wildcrafter and teacher most of his life. He views his connection to the environment and nature as an intimate relationship and an art form. He is the author of four bestselling books: Wildcrafted Vinegars (2022), Wildcrafted Fermentation (2020), The Wildcrafting Brewer (2018), and The New Wildcrafted Cuisine (2016). His current work with wild edibles and use of materials collected from the environment blends culinary and visual arts into a cohesive and unique personal aesthetic. Aside from being recognized for his wild food expertise, Pascal is also considered one of the top fermentation masters in North America with a unique focus on using yeast and bacteria which can be found in the local wilderness. Most of his work focuses on non-native and invasive wild edibles, finding ways to turn them into nutritious, delicious and healthy tasty food. One of these goals is to inspire a cuisine that is not just sustainable but beneficial to the environment. A self-described “culinary alchemist,” he leads classes in traditional food preservation techniques and wild food. Through his business, Urban Outdoor Skills, he has introduced thousands of home cooks, celebrity chefs, and foodies to the flavors offered by their wild landscapes. Pascal also creates wildcrafted ceramics using wild clays he collected while exploring North America. Creating with wild clay became an important personal connection with the earth and an artistic exploration of the landscape and its relation to wild food. Learn more about Pascal at urbanoutdoorskills.com. Find his books at chelseagreen.com.