Foraging “Chef” creates a Sonoran Desert Feast

Рет қаралды 494

Жыл бұрын

A foraging feast fit for a naturalist. This video is the result of a foraging trip I took to the Sonoran Desert. I challenged myself to make a 3 or 4 course meal derived only from wild, native sources. Each course is as follows:
Elk backstrap
Spring Parsley
Wild Hyacinth
Agave
Disclaimer: As always, please remember to do your own, extensive research before using any plants for consumption or medicine. Do not rely on any of my videos for positive identification. If you find written sources from credentialed authors, you can develop the knowledge and confidence to safely engage in foraging. I am an amateur ethnobotanist myself, so everyone can forage safely and confidently if they are willing to put in the time to develop an “expertise” derived from expert sources.

Пікірлер: 13

@thomasgraham5840 Жыл бұрын

Utterly incredible man.

@cyanyeti1556 Жыл бұрын

Wow great video. I love seeing foods foraged to be cooked with. I feel so often we see these plants just get tossed in a salad but no reason they can be prepared and made into other foods

@rockymountainedibles3593 Жыл бұрын

Completely agree, I love thinking of unique ways to use these ingredients!!!

@sheilam4964 Жыл бұрын

👍👍👍👍👍

@josephbenton3471 Жыл бұрын

I recently visited the Sonoran desert also and went on a plant walk with Matthew Hunter at the Riparian preserve in Gilbert, Arizona. I was able to try Wolf berries for the first time. My favorite was the desert honeysuckle flowers. They tasted like sweet cucumber.

@rockymountainedibles3593 Жыл бұрын

Wow! Sounds like a great experience. Wolf berries are incredible. I have never tried honeysuckle flowers.

@Coldforged-moble Жыл бұрын

Love your videos. I hope you post soon again. Thank you for the information

@rockymountainedibles3593 Жыл бұрын

Thank you, I will! Appreciate the encouragement!

@lalaalalala Жыл бұрын

great video. only thing that would’ve been better is if we got to see the actual foraging of the plants at the beginning

@maxilla_asini Жыл бұрын

Would love to see the harvest documented as well.

@rockymountainedibles3593 Жыл бұрын

Thanks, my wife and I are editing the harvesting/identification videos currently! We’ll have them out soon!

@foxmulder7616 Жыл бұрын

Hey do you know how American Indians preserved , and processed fat? Other than rendering it in a pot, and making pemmican? And do you think they used a clay pot to render the fat, or did they just dry/smoke the animal and leave the fat on, like a dry cured ham? Thanks!

@rockymountainedibles3593 Жыл бұрын

That is a great question. I know a little about this but I am curious to find out more. I know that the native animals tend to be low in fat by comparison to domesticated species and that any fat appearing in animals such as bison, deer, elk, and bear is not marbled throughout the meat. I know they usually consumed the brains and any fat found on the animals. Although in the case of bears, some tribes had strong rules about not killing and eating those animals. As you mentioned pemmican was an essential food for many groups. Other than for purposes of immediate consumption and pemmican, I am not aware of any other way they preserved fat. However, on the Pacific Coast, oolichan oil, derived from fish fat, was a major food sources and trade commodity.