I'm a wild food instructor, author and culinary researcher in Los Angeles. I teach wild edibles plants and do research on their culinary uses. I work with a chef/restaurant each year. This year is Niki Nakayama (N/Naka), last year was Ludo Lefebvre (Trois Mec), the other years were Girasol, Melisse, Alma and Ink Restaurant. I'm basically out every day in the wilderness to pick up stuff which is not a bad job. 25% foraging, 50% prepping and food preservation, 25% research. Just published my first book "The New Wildcrafted Cuisine".
