Les Stroud's Wild Harvest
Banana Blossom
A versatile blossom that is colorful and bountiful; creating three dishes using local culinary influences and flavors in Sri Lanka. (30 minutes)
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UPCOMING EPISODES
Tue, 3/3 at 6:30 pm on Austin PBS Create
Conch, Coconut & Cacao
Lodging on an Agressor live aboard dive boat in Belize; freediving and beach exploration; Paul brings Ed into his culinary challenge; Ed brings Paul into his on-deck kitchen; cacao-based hot sauce. (30 minutes)
Wed, 3/4 at 12:30 am on Austin PBS Create
Conch, Coconut & Cacao
Lodging on an Agressor live aboard dive boat in Belize; freediving and beach exploration; Paul brings Ed into his culinary challenge; Ed brings Paul into his on-deck kitchen; cacao-based hot sauce. (30 minutes)
Tue, 3/10 at 6:30 pm on Austin PBS Create
Lionfish, Oregon Grape & Coconut
Les Stroud does his part to cull the lionfish population in the Caribbean Sea; a curveball ingredient and a kitchen on the beach gets Chef Paul and guest chef Vanessa Matute's creative thoughts flowing. (30 minutes)
Wed, 3/11 at 12:30 am on Austin PBS Create
Lionfish, Oregon Grape & Coconut
Les Stroud does his part to cull the lionfish population in the Caribbean Sea; a curveball ingredient and a kitchen on the beach gets Chef Paul and guest chef Vanessa Matute's creative thoughts flowing. (30 minutes)
Tue, 3/17 at 6:30 pm on Austin PBS Create
Horseradish & Tumbleweed Mustard
Crafting a meal with an abundance of roots and flowers found behind an urban mall. (30 minutes)
Wed, 3/18 at 12:30 am on Austin PBS Create
Horseradish & Tumbleweed Mustard
Crafting a meal with an abundance of roots and flowers found behind an urban mall. (30 minutes)