Cactus isn't just a pretty backdrop in Western movies. It can be used for food, fashion, and biofuel. In fact, some varieties of cacti use 80% less water than traditional crops.

In this episode of Climate Cuisine, Clarissa chats with:

• Fadi Kattan, a Franco-Palestinian chef who is a proponent for Palestinian cuisine

• Alan Bergo, a chef and forager who has written a book series on wild plants

• John Cushman, a biochemistry professor who wrote about how prickly pear cactus can be used for sustainable fuel and food

• Adrián López Velarde, the founder of Mexican biomaterial company Desserto

Here are some highlights:

Prickly Pear in Palestine

• Fadi gives multiple reasons why the resilient nature of cactus, particularly the prickly pear, is symbolic to Palestinians.

• Then he discloses why he believes prickly pear should be foraged—not farmed.

• A professional chef, Fadi shares how he uses prickly pear in his cooking, such as in a salty-sweet salad that he calls “Taste of Palestinian Summer.”

• And the question on everyone’s mind: how do you get rid of the thorns of a cactus?

A Cactus that Looks Like a Pineapple

• Alan tells Clarissa about one of his favorite plants to forage in the Arizona desert: the barrel cactus. Bright yellow in color, this pineapple-shaped cactus tastes sour and tart.

• He gives credit to curandera and author Felicia Cocotzin Ruiz for introducing him to saguaro seeds, which can be made into flatbread or sprinkled into other dishes. The fruit of the cactus can be simmered in soups or turned into jam.

Multi-Purpose Potential

• Key findings from John’s study support the cactus plant’s immense potential to be a source of sustainable fuel and feed in a world increasingly impacted by climate change.

• John recounts some of the most surprising results from his work, including the sheer productivity of cactus relative to the low amount of water it required.

• Clarissa asks John if cactus has the potential to become a staple like soybeans and corn. The answer? Yes, particularly as a source for biofuel.

The Barriers to Cultivating Cacti

• John names the Opuntia stunting disease, or macho in Spanish, as one of the biggest production barriers associated with cactus cultivation. 

Turning Cacti Into Vegan Leather

• Before he dives into how he started his biomaterial company, Adrian gives a history lesson on how cactus spread from the Americas to the rest of the world.

• He explains why he chose cactus as his medium of choice. Not only can it restore soil properties, but it can also act as a water reserve.

• But given that any plant can be grown unsustainably or sustainably, Adrian lists the steps he takes to ensure he is farming his cactus in a manner that does not harm the environment.