Chefs vs. Wild

Perrin has been teaching outdoor primitive skills for the past 25 years at various schools and forums around the country. He uses raw materials from the landscape to fashion traditional hunting and fishing tackle as well as build primitive shelters like debris huts, lean-tos and a-frames. An advocate of incorporating the more nuanced flavors of wild plants and herbs into the everyday diet, Perrin is also a big fan of foraging often-overlooked culinary components like edible grubs and insects. He feels that when properly prepared, these underrated proteins shine as an abundant resource of sustainable nutrition while adding a satiating, nutty element to any dish.