Trekking through the Ojai Valley in search of edible succulents with Alma's Ari Taymor

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For some chefs, the farmers market simply isn't enough when it comes to sourcing fresh, unique ingredients. Foragers follows Chef Ari Taymor of Los Angeles restaurant Alma as he explores California in search of the best nature has to offer.

The best chefs are able to adapt quickly and gracefully to changes — whether it's ingredient availability or the addition of extra place settings at the table. As California endures its most severe drought on record, chefs have adapted their menus accordingly.

Few chefs have taken on the challenge of sustainable cooking amid a water shortage with the ingenuity of Ari Taymor. Along with his team, Taymor visited the Ojai Valley in search of wild ingredients to accompany his latest ocean-forward creation, a smoked scallop, wild spinach and potato soup with slow-cooked egg yolk. Succulents are highly drought-resistant and can flourish with very little water. The Apple Succulent — common throughout Southern California — adds a crisp, tart brightness to the delicately flavored dish.



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