Quail in dandelion's nest — one of Pascal Baudar's wild-crafted culinary creations. "So many wild plants, so little time," says Baudar. He leads foraging expeditions in the forests of Los Angeles and works with chefs to create meals based on wild foods. Courtesy of Pascal Baudar hide caption

toggle caption
Courtesy of Pascal Baudar

Urban Foraging: Unearthing The Wildcrafted Flavors Of Los Angeles

  • Download
  • <iframe src="https://www.npr.org/player/embed/477040446/478114735" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player">
  • Transcript

Swapping The Street For The Orchard, City Dwellers Take Their Pick Of Fruit

  • Download
  • <iframe src="https://www.npr.org/player/embed/457504466/457517745" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player">
  • Transcript

Hank Shaw, author of Hunt, Gather, Cook, snaps the end off a mushroom in a Washington, D.C.-area park. When broken, the inside turns blue, identifying it as an inedible species of bolete. The Washington Post/Getty Images hide caption

toggle caption
The Washington Post/Getty Images

The brewers at Scratch Brewing Company add wild plants like spicebush, goldenseal, wild ginger, chanterelles and wild rose root to their beer to give it the flavor of the Illinois woods. Aaron Kleidon/Scratch Brewing Company hide caption

toggle caption
Aaron Kleidon/Scratch Brewing Company

Seattle Forager Inspires Others To Learn About Wild, Forgotten Foods

  • Download
  • <iframe src="https://www.npr.org/player/embed/155423555/155454717" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player">
  • Transcript

In another era, this plate of Spanish mackerel topped with wild tamarack, basswood leaves, garlic mustard, fiddlehead ferns, and knotweed might seem cheap. Not anymore. Courtesy of Leif Hedendal hide caption

toggle caption
Courtesy of Leif Hedendal

Leah Lizarondo. with her hands covered in plastic bags, gathers stinging nettles. Larkin Page-Jacobs for NPR hide caption

toggle caption
Larkin Page-Jacobs for NPR

Taming Those Wild, Stinging Backyard Greens Into Dinner

  • Download
  • <iframe src="https://www.npr.org/player/embed/151521410/151584713" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player">
  • Transcript