Just a small amount of these potent botanical ingredients should go a long way, so use sparingly when first experimenting with flowers. And, just as with edible insects, always be sure they’re pesticide- and contaminant-free, safe for consumption and appropriate for the plate, since some flowers are better enjoyed in a vase or left in the wild. 

Farmers’ markets, natural food stores, and kitchen gardens are great places to ensure you’re getting the right selections of edible flowers for mealtime. Ahead are seven flowers commonly used in cooking that will get your tastebuds primed for petals.

1. Nasturtiums

Typically blooming in late spring to early fall, nasturtiums are found in many regions of the country and are especially bright and fragrant. They have a slightly peppery flavor, making them an eye-appealing and delicious garnish for everything from salads to goat-cheese appetizers. The zestfulness of nasturtiums also makes a great pairing with sandwiches and pizza.

2. Calendula

Calendula, or marigold, is the culinary twin to nasturtium because they’re best enjoyed in warmer months. These orange- and gold-petaled flowers, often found in gardens, also offer a peppery kick akin to arugula. Sprinkle some on soups, rice, pasta salads, and other dishes for a bright burst of color and flavor.

3. Lavender

For an aromatic twist that’s naturally sweet, lavender is a great addition when used in very small amounts in baked treats like cookies, cakes, and scones. The floral flavor is also outstanding when infused with honey or added to teas, lemonades, and other drinks. Fans can easily grow the flower in gardens and enjoy it at its best during late spring to early summer.

4. Roses

The edible blooms of organically grown roses impart a delicate, sweet flavor to foods. Their perfumed flavor profile also makes a great addition to jams or desserts, such as rosewater-infused ice creams or candied rose petals.

5. Chive Blossoms

Chives belong to the onion family, so it’s little wonder these perennials’ vibrant purple blossoms, which appear in late spring and early summer, are ideal for jazzing up savory dishes, including soups, omelets, and even french fries. The flower’s flavor is milder than onion-y chives and won’t overpower plates.

6. Dandelions

While we think of dandelions as ubiquitous weeds, they’re rich in nutrients and have long been enjoyed as a source of food and even medicine around the world. The humble flowers, believe it or not, are a treasure trove of flavor — subtly sweet with a mild earthiness — and are best harvested young. When balanced properly, dandelion petals add a bit of bitter depth and complexity to dishes. Dried, they can be steeped to create teas with hints of grass and honey.

7. Hibiscus

Thirsty for a bright new libation? Ruby-red hibiscus petals are appealing to both the eye and palette when dried and infused into a simple syrup for use in margaritas and other cocktails. The flower imparts a versatile floral, citrusy note that has a slight hint of tartness, and it makes for a great pink-hued addition to non-alcoholic beverages, too, such as hot or iced teas and sparkling sodas.

The post Foraged Flavors: 7 Edible Flowers That Add a Unique Twist to Your Meals appeared first on Outdoors with Bear Grylls.

Foraging 101

As a beginner, it’s best to start looking for easily recognizable types of wild foods to start honing your foraging skills. Also, never eat anything you aren’t sure about. Looking for seasonal berries like wild blackberries or blueberries is a great way to start foraging, but always study what grows wild in your area to avoid dangerous plants.

The Rule of Thumb When Foraging

Taking no more than 5% of what is available is a good rule of thumb when foraging. Follow Leave No Trace principles. Consider important questions like whether the plants you are foraging are a food source for a species that is endangered. Will the plants be able to grow back? Think about how you’ll get to the plant and whether you will have to cross protected land or trample vegetation, thereby negatively impacting the area.

What’s the Difference Between Wildcrafting and Foraging?

Foraging is a word used to define gathering food, and wildcrafting is often used to refer to the gathering of herbal and fungal medicines.

5 Essential Foraging Tools

A foraging tool is any equipment used to gather wild edible plants, mushrooms, or other natural resources from the environment. Key items for foraging include protective clothing and gloves, cutting tools like a knife and shears, digging tools such as a fork or shovel, a basket or bag to carry your harvest, and field guides to properly identify plants and mushrooms (although mushrooms are not recommended for beginner foragers). Here is a more in-depth look.

1. Field Guides

Always bring a field guide or download an app for foraging. These resources help you identify edible plants, mushrooms, and other items in your local area and provide references to keep you safe when gathering wild food. Carrying a field guide while foraging is essential for being able to identify plants, especially if an expert is not nearby.

Having specialized books on edible and medicinal plants can be extremely helpful in wildcrafting. These books provide in-depth information on the uses, preparation, and potential hazards of various wild plants. 

2. Gloves

Foraging may involve handling thorny or prickly plants, and some wild plants can irritate the skin. A pair of sturdy gloves will protect your hands from cuts, scratches, and potential skin reactions. Consider lightweight, breathable gloves for warm weather and heavier gloves for colder seasons.

3. Pruning Knife and/or Shears

A good quality knife or pruning shears are essential for safely and cleanly harvesting plants and fungi. You can use a knife to cut stems, leaves, or roots without damaging the plant. Pruning shears are typically used for cutting through thicker branches and stems in a garden or orchard, offering greater leverage and precision compared to a pruning knife.

A pruning knife should be high-quality steel and have a sharp blade, an appropriate blade length, a reliable locking mechanism, an ergonomic handle, portability, versatility, and durability. If possible, purchase a pruning knife with a non-slip handle.

A dedicated hook-shaped pruning knife will make cutting vines and stalks easy. Pruning knives are purpose-built for the job, and the hook shape makes slicing with a single stroke possible and are ideal for cutting low to the ground.

Pruning shears are useful for harder-to-cut stalks or branches. Invest in a pair with an all-metal frame that won’t break easily and isn’t too heavy to carry. They are far more practical than large knives or saws and helpful for trimming in confined spaces. Good pruning shears should have sharp blades. Look for a pair with an ergonomic handle that is sturdy and easy to use. A sap groove to prevent sticking and a locking mechanism are great bonuses, too.

4. Shovel

Many wild edibles must be dug up from underground. A shovel is used in foraging to dig up roots, tubers, and other underground edibles, as well as to clear soil and create planting holes for foraged seeds or transplants.

Leeks, cattail, wild potato, and burdock root are all underground plants you may want to forage. A larger shovel that’s durable and not too heavy is the perfect foraging tool. A good foraging shovel should also have a durable, rust-resistant blade, along with a comfortable and sturdy handle, a compact and portable design, a sharp and pointed edge for digging, and a serrated edge for cutting through roots and tough soil.

5. Collection Containers

You’ll need containers to collect and transport your foraged finds. Consider using baskets, mesh bags, canvas totes, or even a backpack with compartments. It’s important to use containers that allow air circulation to prevent your harvest from wilting or spoiling, like a wicker basket.
A foraging basket is a specialized container designed for gathering and carrying wild edibles. Baskets with a strong, sturdy carry handle are ideal. You should also look for something that is lightweight, has sufficient capacity to hold your harvest, provides adequate airflow, and is made of a durable material.

The post Essential Foraging Tools: 5 Must-Have Items for Successful Wild Food Harvesting appeared first on Outdoors with Bear Grylls.

Why This Recipe Works: There’s one surefire way to get a burger with a craggy charred crust, a rich beefy taste, and an interior so juicy and tender that it practically falls apart at the slightest pressure: Grind your own meat. A food processor makes it easy; just trim excess fat, cut the meat into ½-inch pieces, freeze it for about 30 minutes to firm it up so that the blades cut it cleanly, and process it in small batches to ensure an even grind. Steak tips (sometimes called flap meat) are the way to go here: They’re beefy, decently tender, and require little trimming. The final trick to these burgers: After pressing a divot into the patties to prevent burger bulge, freeze the patties briefly before grilling. By the time they’ve thawed at their centers, enough crust has developed to hold together the tender interior. When tossing the salt and pepper with the ground meat and -shaping the patties, take care not to overwork the meat or the burgers will become dense. Serve with your favorite toppings. You will need a 13 by 9-inch disposable -aluminum roasting pan.

Ingredients:

Serves 4, Total Time 5 minutes, plus 1 hour freezing

• 1½ pounds sirloin steak tips, trimmed and cut into ½-inch chunks
• 4 tablespoons unsalted butter, cut into ¼-inch pieces
• 1¼ teaspoons kosher salt, divided 
• 1⅛ teaspoons pepper, divided
• 4 hamburger buns, toasted on grill if desired

Directions:

1. Place beef chunks and butter on large plate in single layer. Freeze until meat is very firm and starting to harden around edges but is still pliable, about 30 minutes.
2. Place one-quarter of meat and one-quarter of butter cubes in food -processor and pulse until finely ground into pieces the size of rice grains, 15 to 20 pulses, stopping and redistributing meat around bowl as necessary to ensure beef is evenly ground. Transfer meat to baking sheet. Repeat grinding with remaining 3 batches of meat and butter. Spread mixture into even layer on baking sheet and inspect carefully, discarding any long strands of gristle or large chunks of hard meat, fat, or butter. 
3. Sprinkle ¾ teaspoon salt and 1 teaspoon pepper over meat and, using 2 forks, gently toss to combine. Divide beef mixture into 4 portions, then gently shape each portion into 3/4-inch-thick patty about 4½ inches in diameter. Using your fingertips, press center of each patty down until about ¼ inch thick, creating slight divot. Transfer patties to platter and freeze for 30 to 45 minutes. 
4. For a charcoal grill sing skewer, poke 12 holes in bottom of disposable pan. Open bottom vent completely and place disposable pan in center of grill. Light large chimney starter two-thirds filled with charcoal -briquettes (4 quarts). When top coals are partially -covered with ash, pour into disposable pan. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes. For a gas grill turn all burners to high; cover; and heat grill until hot, about 15 minutes. Leave all burners on high. 
5. Clean and oil cooking grate. Sprinkle patties with remaining 1/2 teaspoon salt and remaining 1/8 teaspoon pepper. Grill patties divot side up (directly over coals if using charcoal), without moving them, until browned and meat easily releases from grill, 4 to 7 minutes. Flip burgers and continue to grill until browned on -second side and meat registers 120 to 125 degrees (for -medium-rare) or 130 to 135 degrees (for medium), 4 to 7 minutes.
6. Transfer burgers to plate and let rest for 5 minutes. Transfer burgers to buns and serve. 

The post Grind-Your-Own Sirloin Burgers by America’s Test Kitchen appeared first on Outdoors with Bear Grylls.

Whether you’re motivated by the eco-consciousness of consuming creepy-crawlers or simply into the novelty of trying out insect-rich cuisine (giant earthworm jerky, anyone?), this guide will help you navigate the benefits of protein-packed bugs and how to introduce them to your diet.

What’s So Great About Bugs?

As those who enjoy the great outdoors are well aware, bugs are more than abundant in nature. As a result, they’re an environmentally sustainable addition to mealtime, especially since insect farming doesn’t demand significant amounts of space, water, or feed. 

Insects are nutritionally dense and rich in essential amino acids, vitamins, minerals, and healthy fats. Many insects also contain an impressive profile of vitamin B12, iron, and zinc, making them a great way to achieve a well-rounded diet.

Venturing into the World of Edible Insects

Eating bugs in a healthy way is a little more involved than just scooping up some ants or crickets from outside. It’s vital to purchase insects intended as a food source for humans. This includes buying them from reputable sources that adhere to stringent hygiene standards and ethical farming practices. 

Trips to the pet store are ill-advised, since insects designed for domesticated animals aren’t fit for human consumption. And harvesting them from the wild could mean exposure to harmful pesticides and pollutants. 

Instead, newbies to entomophagy can ease into acclimating to the taste and texture of bugs by starting with readily available products like protein bars, premade snacks, and other insect-based products found at online retailers, specialty stores, and farmers’ markets. Another simple way to start out slow is to use insect flours in recipes or mixing edible bugs into smoothies.

What’s for Dinner?

All edible bugs aren’t created equal and shouldn’t be consumed interchangeably either. Learning the flavor profiles of those most commonly consumed is a great way to understand how they might be best incorporated into balanced diets and delicious dishes. Palettes are personal — sometimes there’s just no getting around the “ick” factor with eating certain types of insects — so testing out what you prefer is a matter of trial and error. 

For a mild, nutty flavor, try out crickets and mealworms, which are versatile and good for use in both savory and sweet dishes. Ants and termites, on the other hand, are earthy or slightly tangy in taste. Meanwhile, grasshoppers and locusts have an umami-like flavor that gives them a savory note similar to soy sauce or mushrooms. 

In the mood for some heat? Red palm weevil larvae are known for their savory-spicy kick and can add dimension to dishes.

What to Do Once You’re Really Cooking

Including insects in a diet doesn’t have to be a totally utilitarian decision. Experimenting in the kitchen is encouraged. Crickets, mealworms, grasshoppers, and other natural earthly delights can be tossed into stir-fries, pasta dishes, and even salads to add texture and new flavor profiles to these and other favorite meals. 

Aspiring home chefs can also begin to expand their insect-consuming horizons by taking inspiration from global cuisines. Commonly eaten in Mexico, toasted grasshoppers or chapulines, can be combined with guacamole, salsa, and lime juice for tasty tacos. Crickets and mealworms can be mixed with rice, cucumber, and other ingredients for homemade sushi rolls.

Have Fun and Don’t Freak Out

Edible insects may not be for everyone, but giving them a try could lead to some transformative experiences, even on a more modest scale. Sharing the journey with friends and family can be a rewarding way to embark on a culinary adventure, since eating is, after all, an inherently social activity. 

Binging on bugs might also act as a gateway to a more sustainable and adventurous approach to dining. If nothing else, sharing your taste for edible insects will undoubtedly make for memorable dinnertime conversation.

The post Bugging Out: A Guide to Incorporating Edible Insects into Your Diet appeared first on Outdoors with Bear Grylls.

Originally thought to be one groundhog (Chunk), the group has been making frequent visits to the Middletown, Delaware family since 2019. The Chunks have been an on-and-off internet sensation for the past four years, with an immense amount of trail-cam footage showing them munching on a variety of delicious and fresh fruits and vegetables.

The Chunks have made news everywhere from Philadelphia to the Bay Area. Gardener Jeff Permar said in his 20 years of gardening he has never seen so much damage to crops from a wild animal. To figure out what was going on, Permar added a trail camera to his garden, and that’s how he discovered the Chunks.

The post Family of Groundhogs Become Veggie-Eating Sensations appeared first on Outdoors with Bear Grylls.

Before you forage in any area, know the rules and regulations, including whether foraging is allowed. Some U.S. National Parks allow foraging, while others don’t. Parks, nature preserves, and forests all have their own rules, including what you can forage and how much. Educate yourself on what is local to the area for the best chance of foraging success. 

Why Forage in the Fall 

Ahhh, fall—time for cozy sweaters, campfires, and football. Comfort foods rich in flavor and nutritional value are on the menu. Turns out, many food ingredients that warm the body and soul can also be foraged in the fall in the meadows, forests, and fields near you.

At this time of year, you may be fighting squirrels, chipmunks, and other small animals to get to wild foods while they’re in their prime, but there should be plenty to go around. Be sure not to overpick; always leave some behind for animals and to help the long-term health of the plants, trees, and shrubs. 

A field guide is a great place to start with your foraging journey. Edible Wild Plants is an excellent overall guide to North America. The universal plant eligibility test is another tool you can use to ensure what you are foraging is safe to eat. Once you find some edibles, learn what to make with them through online foraging cooking classes. 

Here are 10 nutritious wild foods to look out for in autumn:

Acorns

Seeing a squirrel scamper by with one of these nuts in its claws is a sure sign that fall is coming. Acorns come from oak trees that are abundant throughout the United States. While there are many varieties of oak trees, from Gamble to White, all acorns are edible, no matter which type of oak they fall from. This makes acorns one of the easiest nuts to forage for. 

Acorns contain starch and fats and are a complete protein. Late September through October is the best time to collect acorns. A mesh bag is best for collecting and storing to keep them from molding. Use the mashed-up fruits of acorns as flour for bread, pancakes, and cookies. 

Apples

Late summer and autumn are the prime time to forage apples, including crab apples (Malus sylvestris or Malus domestica), but crab apples can also be picked through winter. Apple trees flower in spring and early summer, and then as it turns toward fall, they begin to grow their fruit, and their leaves turn a range of colors—from reddish-purple to yellow-orange.

Wild apples tend to be smaller and more sour than ones you find in a grocery store. Use wild apples, including crab apples, in pies or to make apple butter, applesauce, or apple jam. 

Cranberries

Ripe and prime for picking in September and October, wild cranberries (Vaccinium macrocarpon) grow in Canada and the northeast U.S. through North Carolina and Tennessee. When these oval-shaped berries turn deep red, they are ripe. 

In your search, head to the shores of lakes, swamps, wetlands, bogs, and sometimes meadows. Cranberries grow low to the ground on small shrubs with vine-like growth. Leaves look leathery and are oval-shaped. Make this berry into juice or compote, or use it as a sauce for holiday gatherings. 

Dandelion Roots  

Dandelions (Taraxacum spp.) grow long taproots perfect for picking in the fall. These plants can be found all over the United States. When picking taproots, you want to be sure you aren’t taking them from areas treated with pesticides.

Once the plant starts to die back after a frost, that taproot is ready to be pulled up. The taproot stores all of the plant’s nutrition and medicinal potency, including inulin (insoluble fiber). The roots can be used in a variety of ways. Over-roast them to the point of dryness and put them into tea, roast them in the oven and use them as a side dish like roasted carrots, or throw them into a vegetable soup. 

Hackberry

Sweetest in autumn, the hackberry (Celtis occidentalis) can be found in various habitats from open forests to river banks and tree-lined streets. Hackberries grow on trees with smooth gray bark. Warts grow amongst the trunk and base, setting these trees apart. Hackberry leaves resemble elm leaves. 

All hackberries are edible. Picking is most effortless when the hackberry tree has lost its leaves. Think of these berries more as a nut full of carbohydrates, protein, and fat. Throw them on cereal, enjoy them in a homemade granola bar, or turn them into milk as a base for many foods. The crunchy and edible seeds are what attract foragers to this fruit. 

Persimmons

Persimmons (Diospyros) can be found near streams and in fields and forests, especially near maple, hickory, or sycamore trees. Asian and American persimmon trees can grow 40-80 feet tall and are found even on neighborhood streets in New York, Texas, Florida, California, and some Midwestern states like southern Iowa, Indiana, Ohio, and Illinois. The branches of the tree zig-zag, and its leaves are oblong and shiny.

The fruit of this tree ripens in late September through December. Look for wrinkled skin on purple or orange fruit about 2 inches in size. Put this fruit, which is packed with vitamin C, in sauces and jams. Some people enjoy it raw or baked into a dessert like a tart. 

Pine Nuts

All over the western United States, piñon pines (Pinus edulis and Pinus monophylla) line the landscape, especially in the mountains. These scraggly pines will start to develop green pine cones around August. Come back in early September and grab these green pine cones before they open up. They will open up on their own about three weeks after you pick them.

Foragers appreciate the health benefits of pine nuts, from helping to reduce the risks of heart disease and diabetes to the high levels of vitamin E these nuts contain. Don’t forget the iron, magnesium, and protein as well. 

These nuts require a bit more finesse when harvesting and more work upfront. In the shell, they can be frozen for up to two years, making the effort worth it. Pine nuts are great as a salad topper or ground up into cookies. Make pine nut ice cream or use the nuts to make a delicious pesto. 

Rose Hips

After the petals fall off of roses, the base of the flower swells, creating a rose hip. When they are red and plump, they are ready for picking, typically in late summer to early winter. They can be found throughout the U.S. in hedgerows, parks, fields, and community gardens. All hips are edible, but the best ones come from wild roses like the Japanese rose and the dog rose. 

Rose hips are popular because they are jam-packed with vitamins, including A, C, D, and E. They can be eaten on their own or used to make jams and syrups. If dried, they make a flavorful addition to tea. 

Wild Grapes 

From forests to rivers and even along fences, wild grapes (Vitis riparia) grow all over the United States. While grape varieties can be hard to identify, all wild grapes are edible—and so are the leaves. The only grape lookalike to watch out for is the Canada moonseed. It contains only one crescent-shaped seed, versus grapes with multiple round/oval-shaped seeds. Leaves on a moonseed are not serrated, and the leaf stem attaches under the leaf instead of at the edge. 

Wild grapes are best for picking in late August up until the first frost, or maybe even a little bit after. Make sure the grapes are a deep purple and harvest the whole bunch at once. Grape juice and vinegar are some of the many things you can make with this fruit, which is packed with manganese, potassium, and antioxidants. Get your daily intake of vitamins B1, B6, and C by making jam and tarts or substitute it for red wine in any recipe.

Wild Onions and Garlic

Over a dozen species of wild garlic and wild onions grow in North America. The best place to find wild onions (Allium canadense) is in forests, thickets, and meadows. Wild garlic (Allium vineale L.) is harder to come by, but it is found along the west coast and in the eastern half of the United States—mostly in woodlands.

Wild onions reach about 18 inches tall, while wild garlic reaches 8-12 inches tall. Both have bulbous roots. If you aren’t sure which one you’ve found, you can do a scratch-and-sniff test to smell for those tell-tale odors. 

Use these two ingredients to add fresh flavor to your favorite fall foods, such as chili and soup. Both help lower cholesterol, lower blood pressure, and help to reduce the risks of cancer. 

Other Foods to Forage in the Fall:

• Berries, including raspberries, blackberries, and elderberries 
• Mushrooms 
• Nuts, including black walnuts, chestnuts, beachnuts, and butternuts 
• Wild carrots (beware toxic lookalikes)
• Sumac leaves and berries 

Now that you have some ideas, do some research about which wild edibles you can find in your area. Grab a field guide, your favorite wool hat and hiking boots, and head out to forage your own food this fall. Your wallet, mind, and body will thank you for spending time in nature and for the fresh, organic food.

The post Fall Foraging Adventures: 10 Nutritious Wild Foods to Gather in Autumn appeared first on Outdoors with Bear Grylls.

Ingredients:

• 2-3 dried ancho Chiles
• 1/4 cup softened butter
• 1 T-bone steak, about 1 1/2 inches thick
• kosher salt
• black pepper

Instructions:

1. Soften the dried ancho chiles in very hot water for 15 minutes. Remove the stem and seeds.
2. Blend the softened chiles with the butter in a food processor until smooth 
3. Remove the steak from the refrigerator and allow it to come to room temperature, about 30 minutes. Heat your grill on high, until about 600°F. 
4. Season the steak generously with salt and pepper on all sides, or with your seasoning of choice.
5. Place the steak on the grill and allow it to cook for 2 minutes, untouched. 
6. After 2 minutes, rotate the steak 90 degrees and continue cooking for an additional 2 minutes. 
7. Flip the steak and repeat the process on this side (cook for 2 minutes, rotate 90 degrees, cook another 2 minutes). 
8. Reduce the heat to medium and cook the steak an additional 4-6 minutes, flipping occasionally, until the interior reaches a temperature of about 130°F (for medium rare). 
9. Allow the steak to rest, lightly covered, for 10 minutes. Then, slice, top with some of the ancho chile butter, and enjoy

The post Perfect T-Bone Steak with Ancho Chile Butter appeared first on Outdoors with Bear Grylls.

But there are times when he grossed us out too, and we are thinking specifically of some memorable situations that came up during Man vs. Wild, which ran for seven seasons from 2006 to 2011.

There were many stomach-churning moments that, admittedly, taught us some vital survival tips, so we’ve put together our—er—favorites.

Read on . . . if you have the stomach for it. 

The Time He Gave Himself an Enema

Getting dehydrated is not something you want to happen when you are in the hot sun on a remote Pacific island. Most times, we could drink water to rectify this, but in Man vs. Wild, Bear showed us what happens if you need to take extreme measures, such as giving yourself an enema while adrift on a raft.

The reason this works is that the rectum can absorb fluid—and Bear says that a family once had to do this to survive when adrift on a raft in the 70s when their yacht sank.

To demonstrate the technique, Bear lubricated a piece of hose and then inserted it into his rectum and poured water in. We recommend you try other ways to find water at sea before going this route, but it’s good to know about for a last resort.

When He Made a Wetsuit From a Rotting Carcass

While filming an episode of Man vs. Wild in Scotland, Bear decided to make an improvised wetsuit from a rotting seal carcass. Bear had to face a long, cold swim in the Atlantic and needed an extra layer of insulation.

He cut into the blubber from a dead seal, separated it from the carcass, and washed the blood-filled seal hide before putting it on and swimming.

While it sounds gross, animal skins have always been used as clothing, and Bear says that the Vikings used seals’ skin to keep warm ages ago.

When He Drank His Urine

On a search for water in the Sahara Desert and to avoid dehydration, Bear felt that it would be wasteful to lose fluids into the sand, so he decided to recycle his own pee as fluids to drink to help him survive.

He peed on his t-shirt and then squeezed the liquid pee into his mouth “to take the edge off the thirst.”

He also wiped the urine-soaked T-shirt on his face to help clean his skin before wearing the t-shirt to help cool him even further.

Afterwards, he said he was now “cooler, smellier but better off.”

When He Squeezed Water from Elephant Feces

Another gross way Bear found fluids on a survival mission was in some fresh elephant dung.

He was able to squeeze water out of the feces and drink it. He said this was a life-or-death survival tip he was once shown by a ranger.

“It is pretty disgusting but it could save your life,” said Bear, who added that this is a last resort, as there could be harmful bacteria in the water. “If you have nothing else to drink it could buy you extra time.”

When He Ate the Fish Eyes

Another time, when he was trying to survive on an island in the Pacific, Bear found a triggerfish and decided that the eyes would be a good way to rehydrate.

“If you haven’t got a lot of drinking water, the eyeball has masses of fluid in it,” said Bear.

“It looks really horrible but it’s nutritious and has lots of fluids,” he said before he chewed down on the fish eyes, which he described as “a salty chewy marble.” Yum.

The post From Fish Eyes to Feces, Here Are 5 Times Bear Grylls Grossed Us out in ‘Man vs. Wild’ appeared first on Outdoors with Bear Grylls.

As you hike, bike, climb, fish, camp, and frolic, beware of these dangerous plants—they’re harmful for humans to touch and/or ingest, and each of them grows somewhere in North America. Learn how to identify them so you don’t accidentally get hurt.

Castor Bean Plant

Castor oil may be safe to ingest if you need a laxative, but parts of the castor bean plant are extremely dangerous. If you brush up against this plant, that may be enough to irritate your skin. It’s those seeds, though, that you want to stay far away from. Castor seeds contain ricin, a natural toxin that’s 6,000 times more poisonous than cyanide and 12,000 times more poisonous than rattlesnake venom, according to the University of Wisconsin-Madison. Castor bean seed pods look different depending on the variety, and they range in color from bright red to pink or peach, with leaves that range from green to purple.

Giant Hogweed

This plant isn’t supposed to grow in North America, but it does, so beware. Mostly found in the northeast U.S., giant hogweed produces toxic sap that can cause severe skin irritation and blindness. It’s a member of the same family of plants as carrots, but if sap from a broken leaf or stem touches your skin, giant hogweed will ruin your week, causing lesions and blisters that could even leave the affected area sensitive to UV light for years to come.

Manchineel Tree

If you’re ever at the beach in southern Florida and fancy a little green apple thingy growing on a tree, don’t. The manchineel tree has been called the most dangerous tree in the world, and its “beach apples” are straight-up deadly. Most parts of this tree are poisonous—the milky sap will make your skin very angry and that sweet-smelling fruit could end your life. Even standing under this tree during a rainstorm could be dangerous, since the raindrops falling through the foliage above you might collect toxins that will burn your skin on contact. 

Poison Ivy, Poison Oak, and Poison Sumac

Touching any of these common poisonous plants will leave you wishing you hadn’t. Poison ivy, poison oak, and poison sumac all produce urushiol oil, a nasty substance that pretty much everyone is allergic to. All three of these offenders cause an itchy skin rash that includes redness, swelling, and blisters. Poison ivy and poison oak look similar and have three leaflets (remember that saying “leaves of three, let them be”?). Poison sumac doesn’t follow those rules and has clusters of up to 13 leaflets arranged in pairs.

Water Hemlock

Water hemlock plants are a group of toxic plants related to parsley that grow in wet places in North America (and elsewhere). For water hemlock to be dangerous, you must consume it. Unfortunately, people do sometimes consume it by accident, because these plants look similar to wild edibles like carrots and celery. If you consume water hemlock, it could kill you in just 15 minutes. Compared to wild carrots, water hemlock’s white flowers are not as tightly clustered and the stems have purple splotches.

In general, whether you’re foraging for wild edibles or simply spending time out in nature, be aware of your surroundings, do your research before you handle or eat plants, and never underestimate Mother Nature. 

The post Don’t Mess with These Dangerous Plants that Grow in North America appeared first on Outdoors with Bear Grylls.

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This Labor Day weekend, SoloStove is offering a free stainless peel with every purchase of a Pi Prime pizza oven until Monday, September 4. The Pi Prime is made with a simple design, making it user-friendly for beginner pizza makers, but the quality means you may never need another one. 

When you buy the Pi Prime from SoloStove, you get the oven, a pizza stone, a weather cover, and the stainless peel. If you’re looking to really get into the pizza-making process, make sure you check out the SoloStove Pi Prime bundle, which includes all previously listed items plus a bamboo peel, a stainless pizza turner, a silicone mat, an IR thermometer, and a pizza cutter.  

Next time you’re craving a simple-to-make, crowd-pleasing dinner at the campsite or in the backyard, you’ll be glad you splurged on this portable pizza oven.

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