Arizona -
wild foods

Join Kevin Chap on a journey to the higher elevations of Arizona, where the Sonoran Desert becomes a foraging adventure. Learn how contemporary dishes incorporate unique ingredients like mesquite flour and prickly pear syrup. Follow Kevin at the University of Arizona's Indigenous Resilience Center, where efforts are underway to preserve ancient Hopi corn varieties and other traditional foods.

Duration: 26 minutes and 46 seconds

Episode Number: 105

No future air times were found for this episode.

About Wild Foods:

Interested in learning more about where your food comes from? WILD FOODS is a new travel series that brings viewers on an interactive adventure with food in its natural environment.

Join host Kevin Chap - environmentalist, educator and professional forager - as he travels the globe in search of the people redefining our relationship with the natural world.

In each half-hour episode Kevin gathers local wild ingredients, then concludes with an authentic feast prepared with the help of local chefs and community members.

The series isn't just about foraging, though; it also looks to nature as an inspiration for developing new approaches to regenerative agriculture, sustainability and long-term ecological resilience.

The series also includes a focus on Indigenous cultures and First Nations people who share their stories, explore how ancient wisdom can present solutions to new problems and discuss how they are carrying these traditions into the present.

WILD FOODS delves into the deeper stories behind our food system and its impact on the environment, and offers new ideas for environmental stewardship in an accessible and entertaining way.