indigenousedibles.com↗

John Farais, a Marin County chef and founder of “Indigenous Edibles” is a lecturer, cooking instructor, native plant specialist, and food educator who has been cooking with indigenous ingredients for over 10 years. He is one of the few, if not the only, Bay Area chefs who specialize in the history, taste, and promotion of California’s, and The Americas’ indigenous, edible plants. John specializes in using ingredients that are native to California, and North through South America in his cooking.