Okayest Cook https://www.okayesthunter.com/pages/okayest-cook-podcast en Base Layer Media, LLC. Welcome to Okayest Cook, where the love for food and the joy of sharing a meal brings us together. Join our community of like-minded individuals on a culinary adventure, exploring new dishes, preserving traditions, and embracing the hunter-gatherer mindset. Discover the joy of commensality, connecting with others through shared meals, whether in person or across space and time. At Okayest Cook, we believe in the power of education, committing to learning and sharing knowledge about hunting, gardening, foraging, processing, and preserving. Fuel your passion for nutrition and fitness with our podcast. https://megaphone.imgix.net/podcasts/1f778eda-e098-11ee-b357-138473c2f568/image/e620cbdf89c0124241641a55c4e6fee0.png?ixlib=rails-4.3.1&max-w=3000&max-h=3000&fit=crop&auto=format,compress Okayest Cook https://www.okayesthunter.com/pages/okayest-cook-podcast episodic Okayest Podcast Network Welcome to Okayest Cook, where the love for food and the joy of sharing a meal brings us together. Join our community of like-minded individuals on a culinary adventure, exploring new dishes, preserving traditions, and embracing the hunter-gatherer mindset. Discover the joy of commensality, connecting with others through shared meals, whether in person or across space and time. At Okayest Cook, we believe in the power of education, committing to learning and sharing knowledge about hunting, gardening, foraging, processing, and preserving. Fuel your passion for nutrition and fitness with our podcast. Welcome to Okayest Cook, where the love for food and the joy of sharing a meal brings us together. Join our community of like-minded individuals on a culinary adventure, exploring new dishes, preserving traditions, and embracing the hunter-gatherer mindset.

Discover the joy of commensality, connecting with others through shared meals, whether in person or across space and time. At Okayest Cook, we believe in the power of education, committing to learning and sharing knowledge about hunting, gardening, foraging, processing, and preserving.

Fuel your passion for nutrition and fitness with our podcast.

]]> Okayest Cook sales@okayesthunter.com Finding Your Place with Michael Zarick https://okayestcook.com/episodes/episode081 Food, Community, and Third Spaces with Michael Zarick (Third Space Indy) Host Chris Whonsetler welcomes Michael Zarick of Third Space Indy to the Okayest Cook podcast to continue a conversation on community and “third spaces” as places outside home and work that foster consistent connection and conversation. Michael shares notable meals from a new food-focused project with Amanda Gibson featuring Indianapolis restaurants Macizo and Wisanggeni Pawon, emphasizing owner stories and kitchen access, while Chris highlights a Greenfield coffee shop, Hitherto, filled with board games and game nights. They discuss why third spaces matter amid isolation, COVID-era habits, and phone-driven convenience, and how car-centric infrastructure, zoning, and suburban design discourage spontaneous community compared with pub culture and transit-rich cities. Michael describes merchandise plans (locally made mugs) intended to get people into local businesses, recalls Pizzeria Ruby in northwest Arkansas as a personal third space, and cites Flanner House’s Flanner Farms and Cleo’s Bodega addressing food access. They also touch on roller rinks, walking, bus riding, and Michael’s ideal model: Abby Reckard’s forthcoming Lille Bønne community space in a rezoned Dutch church. Find Michael: @Thirdspaceindy on Instagram Web: https://thirdspaceindy.com/ ~ Support Okayest Cook by grabbing some of our new merch!  https://shop-okayestcook.square.site/ Shopping with our favorite brand via affiliate links is also a huge help ~ Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr ~ 00:00 Cold Open and Sizzle 00:35 Meet Third Space Indy 01:38 Notable Meals and Food Show 04:15 Coffee Shop Third Place 06:55 What Makes a Third Space 10:16 Isolation and Why It Matters 12:50 Mugs That Get You Out 15:39 Food as Culture and Story 18:19 Pizzeria Ruby Community 24:11 Beyond Food Third Spacesn 31:50 Food Deserts and Flanner Farms 36:26 Why Third Spaces Matter 37:19 Skateland as Third Space 39:15 Intergenerational Rink Culture 40:23 Online Community Limits 41:46 Cars Kill Spontaneity 46:07 Pub Culture and Transit 49:00 Zoning and Missing Middle 52:02 Transit Benefits Everyone 53:41 Bus Serendipity and Bus Camp 56:23 Walkable Cities and Green Space 59:17 How to Make Friends IRL 01:01:05 Dream Third Space Li Labon 01:04:18 Final Shoutouts and Where to Find Him -- More at https://OkayestCook.com Sign up for our Second Helpings newsletter: https://OkayestCook.com/subscribe Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Mon, 09 Mar 2026 15:09:00 -0000 full 2 81 Okayest Podcast Network Food, Community, and Third Spaces with Michael Zarick (Third Space Indy) Host Chris Whonsetler welcomes Michael Zarick of Third Space Indy to the Okayest Cook podcast to continue a conversation on community and “third spaces” as places outside home and work that foster consistent connection and conversation. Michael shares notable meals from a new food-focused project with Amanda Gibson featuring Indianapolis restaurants Macizo and Wisanggeni Pawon, emphasizing owner stories and kitchen access, while Chris highlights a Greenfield coffee shop, Hitherto, filled with board games and game nights. They discuss why third spaces matter amid isolation, COVID-era habits, and phone-driven convenience, and how car-centric infrastructure, zoning, and suburban design discourage spontaneous community compared with pub culture and transit-rich cities. Michael describes merchandise plans (locally made mugs) intended to get people into local businesses, recalls Pizzeria Ruby in northwest Arkansas as a personal third space, and cites Flanner House’s Flanner Farms and Cleo’s Bodega addressing food access. They also touch on roller rinks, walking, bus riding, and Michael’s ideal model: Abby Reckard’s forthcoming Lille Bønne community space in a rezoned Dutch church. Find Michael: @Thirdspaceindy on Instagram Web: https://thirdspaceindy.com/ ~ Support Okayest Cook by grabbing some of our new merch!  https://shop-okayestcook.square.site/ Shopping with our favorite brand via affiliate links is also a huge help ~ Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr ~ 00:00 Cold Open and Sizzle 00:35 Meet Third Space Indy 01:38 Notable Meals and Food Show 04:15 Coffee Shop Third Place 06:55 What Makes a Third Space 10:16 Isolation and Why It Matters 12:50 Mugs That Get You Out 15:39 Food as Culture and Story 18:19 Pizzeria Ruby Community 24:11 Beyond Food Third Spacesn 31:50 Food Deserts and Flanner Farms 36:26 Why Third Spaces Matter 37:19 Skateland as Third Space 39:15 Intergenerational Rink Culture 40:23 Online Community Limits 41:46 Cars Kill Spontaneity 46:07 Pub Culture and Transit 49:00 Zoning and Missing Middle 52:02 Transit Benefits Everyone 53:41 Bus Serendipity and Bus Camp 56:23 Walkable Cities and Green Space 59:17 How to Make Friends IRL 01:01:05 Dream Third Space Li Labon 01:04:18 Final Shoutouts and Where to Find Him -- More at https://OkayestCook.com Sign up for our Second Helpings newsletter: https://OkayestCook.com/subscribe Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Food, Community, and Third Spaces with Michael Zarick (Third Space Indy)

Host Chris Whonsetler welcomes Michael Zarick of Third Space Indy to the Okayest Cook podcast to continue a conversation on community and “third spaces” as places outside home and work that foster consistent connection and conversation. Michael shares notable meals from a new food-focused project with Amanda Gibson featuring Indianapolis restaurants Macizo and Wisanggeni Pawon, emphasizing owner stories and kitchen access, while Chris highlights a Greenfield coffee shop, Hitherto, filled with board games and game nights. They discuss why third spaces matter amid isolation, COVID-era habits, and phone-driven convenience, and how car-centric infrastructure, zoning, and suburban design discourage spontaneous community compared with pub culture and transit-rich cities. Michael describes merchandise plans (locally made mugs) intended to get people into local businesses, recalls Pizzeria Ruby in northwest Arkansas as a personal third space, and cites Flanner House’s Flanner Farms and Cleo’s Bodega addressing food access. They also touch on roller rinks, walking, bus riding, and Michael’s ideal model: Abby Reckard’s forthcoming Lille Bønne community space in a rezoned Dutch church.

Find Michael: @Thirdspaceindy on Instagram

Web: https://thirdspaceindy.com/

~ Support Okayest Cook by grabbing some of our new merch! 

https://shop-okayestcook.square.site/

Shopping with our favorite brand via affiliate links is also a huge help ~

Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR

MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r

Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2

Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq

Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr

~

00:00 Cold Open and Sizzle

00:35 Meet Third Space Indy

01:38 Notable Meals and Food Show

04:15 Coffee Shop Third Place

06:55 What Makes a Third Space

10:16 Isolation and Why It Matters

12:50 Mugs That Get You Out

15:39 Food as Culture and Story

18:19 Pizzeria Ruby Community

24:11 Beyond Food Third Spacesn

31:50 Food Deserts and Flanner Farms

36:26 Why Third Spaces Matter

37:19 Skateland as Third Space

39:15 Intergenerational Rink Culture

40:23 Online Community Limits

41:46 Cars Kill Spontaneity

46:07 Pub Culture and Transit

49:00 Zoning and Missing Middle

52:02 Transit Benefits Everyone

53:41 Bus Serendipity and Bus Camp

56:23 Walkable Cities and Green Space

59:17 How to Make Friends IRL

01:01:05 Dream Third Space Li Labon

01:04:18 Final Shoutouts and Where to Find Him

--

More at https://OkayestCook.com

Sign up for our Second Helpings newsletter: https://OkayestCook.com/subscribe

Connect with us on Instagram @Okayest_Cook

And facebook.com/AnOkayestCook

Video feed on YouTube.com/@OkayestCook

Crew: 

Chris Whonsetler

Email: Chris@OkayestCook.com

Web: ChrisWhonsetler.com

Instagram: @FromFieldToTable & @WhonPhoto


]]> 4103 Combating food insecurity with Sierra Nuckols https://okayestcook.com/episodes/episode080 Community Food Box Project: Mutual Aid, Food Insecurity, and Food Apartheid Host Chris Whonsetler continues a conversation about community and commensality, connecting his lack of personal experience with food insecurity to the need to keep community needs front-of-mind. Guest Sierra Nuckols, an Indianapolis native, explains how her upbringing and interest in gardening led her to food justice work, including partnerships with urban growers and community gardens. She describes food apartheid as the historically rooted, racialized and class-based system behind “food deserts,” noting how food desert maps mirror redlining patterns. Sierra outlines the Community Food Box Project (under Cultivate Indy), emphasizing 24/7 access, easy-open high-protein donations, and biweekly volunteer meetups, plus plans for a live box-status map and upcoming March 7 fundraiser. They discuss donating regularly, attending local policy meetings, and simple habits like buying an extra item each grocery trip. Support the Community Food Box Project: https://bit.ly/4sdmiPb Food Box Map: https://bit.ly/46xP3Ok Social: https://www.instagram.com/communityfoodboxproject/ ~ Support Okayest Cook by grabbing some of our new merch!  ⁠https://shop-okayestcook.square.site/⁠ Shopping with our favorite brand via affiliate links is also a huge help ~ Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr ~ Chapters: 00:00 Cold Open Banter 00:33 Podcast Intro Community 01:54 Food Insecurity Blind Spots 03:49 Meet Sierra Nuckols 06:12 Gardening and Local Food 07:13 Community Garden Partnerships 08:20 Food Apartheid Explained 13:37 Rooftop Garden Tangent 14:52 Notable Meals Roundup 19:33 Spotting the Food Boxes 21:09 Origins of Food Box Project 23:31 What to Donate and Why 26:47 Root Causes and Awareness 28:32 Practical Ways to Help 31:18 One Item Challenge 31:49 Volunteer Meetups 33:55 Recurring Donations 34:24 Interactive Box Map 36:06 Food Apartheid Explained 40:31 Grassroots Solutions 45:57 If Mutual Aid Disappears 51:39 Magic Wand Future Focus 56:06 Community Dinners Plans 58:01 Start a Pantry Anywhere 01:00:38 Asking for Help Safely 01:02:49 Final Call to Action Mentioned in Episode:  -- More at https://OkayestCook.com Sign up for our Second Helpings newsletter: https://OkayestCook.com/subscribe Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Sun, 01 Mar 2026 19:09:00 -0000 full 2 80 Okayest Podcast Network Community Food Box Project: Mutual Aid, Food Insecurity, and Food Apartheid Host Chris Whonsetler continues a conversation about community and commensality, connecting his lack of personal experience with food insecurity to the need to keep community needs front-of-mind. Guest Sierra Nuckols, an Indianapolis native, explains how her upbringing and interest in gardening led her to food justice work, including partnerships with urban growers and community gardens. She describes food apartheid as the historically rooted, racialized and class-based system behind “food deserts,” noting how food desert maps mirror redlining patterns. Sierra outlines the Community Food Box Project (under Cultivate Indy), emphasizing 24/7 access, easy-open high-protein donations, and biweekly volunteer meetups, plus plans for a live box-status map and upcoming March 7 fundraiser. They discuss donating regularly, attending local policy meetings, and simple habits like buying an extra item each grocery trip. Support the Community Food Box Project: https://bit.ly/4sdmiPb Food Box Map: https://bit.ly/46xP3Ok Social: https://www.instagram.com/communityfoodboxproject/ ~ Support Okayest Cook by grabbing some of our new merch!  ⁠https://shop-okayestcook.square.site/⁠ Shopping with our favorite brand via affiliate links is also a huge help ~ Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr ~ Chapters: 00:00 Cold Open Banter 00:33 Podcast Intro Community 01:54 Food Insecurity Blind Spots 03:49 Meet Sierra Nuckols 06:12 Gardening and Local Food 07:13 Community Garden Partnerships 08:20 Food Apartheid Explained 13:37 Rooftop Garden Tangent 14:52 Notable Meals Roundup 19:33 Spotting the Food Boxes 21:09 Origins of Food Box Project 23:31 What to Donate and Why 26:47 Root Causes and Awareness 28:32 Practical Ways to Help 31:18 One Item Challenge 31:49 Volunteer Meetups 33:55 Recurring Donations 34:24 Interactive Box Map 36:06 Food Apartheid Explained 40:31 Grassroots Solutions 45:57 If Mutual Aid Disappears 51:39 Magic Wand Future Focus 56:06 Community Dinners Plans 58:01 Start a Pantry Anywhere 01:00:38 Asking for Help Safely 01:02:49 Final Call to Action Mentioned in Episode:  -- More at https://OkayestCook.com Sign up for our Second Helpings newsletter: https://OkayestCook.com/subscribe Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Community Food Box Project: Mutual Aid, Food Insecurity, and Food Apartheid


Host Chris Whonsetler continues a conversation about community and commensality, connecting his lack of personal experience with food insecurity to the need to keep community needs front-of-mind. Guest Sierra Nuckols, an Indianapolis native, explains how her upbringing and interest in gardening led her to food justice work, including partnerships with urban growers and community gardens. She describes food apartheid as the historically rooted, racialized and class-based system behind “food deserts,” noting how food desert maps mirror redlining patterns. Sierra outlines the Community Food Box Project (under Cultivate Indy), emphasizing 24/7 access, easy-open high-protein donations, and biweekly volunteer meetups, plus plans for a live box-status map and upcoming March 7 fundraiser. They discuss donating regularly, attending local policy meetings, and simple habits like buying an extra item each grocery trip.


Support the Community Food Box Project: https://bit.ly/4sdmiPb

Food Box Map: https://bit.ly/46xP3Ok

Social: https://www.instagram.com/communityfoodboxproject/

~ Support Okayest Cook by grabbing some of our new merch! 

⁠https://shop-okayestcook.square.site/⁠

Shopping with our favorite brand via affiliate links is also a huge help ~

Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR

MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r

Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2

Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq

Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr

~

Chapters:

00:00 Cold Open Banter

00:33 Podcast Intro Community

01:54 Food Insecurity Blind Spots

03:49 Meet Sierra Nuckols

06:12 Gardening and Local Food

07:13 Community Garden Partnerships

08:20 Food Apartheid Explained

13:37 Rooftop Garden Tangent

14:52 Notable Meals Roundup

19:33 Spotting the Food Boxes

21:09 Origins of Food Box Project

23:31 What to Donate and Why

26:47 Root Causes and Awareness

28:32 Practical Ways to Help

31:18 One Item Challenge

31:49 Volunteer Meetups

33:55 Recurring Donations

34:24 Interactive Box Map

36:06 Food Apartheid Explained

40:31 Grassroots Solutions

45:57 If Mutual Aid Disappears

51:39 Magic Wand Future Focus

56:06 Community Dinners Plans

58:01 Start a Pantry Anywhere

01:00:38 Asking for Help Safely

01:02:49 Final Call to Action


Mentioned in Episode: 

--

More at https://OkayestCook.com

Sign up for our Second Helpings newsletter: https://OkayestCook.com/subscribe

Connect with us on Instagram @Okayest_Cook

And facebook.com/AnOkayestCook

Video feed on YouTube.com/@OkayestCook

Crew: 

Chris Whonsetler

Email: Chris@OkayestCook.com

Web: ChrisWhonsetler.com

Instagram: @FromFieldToTable & @WhonPhoto


]]> 3872 no Sunday Dinner with Strech https://okayestcook.com/episodes/episode079 Commensality and Community: Dwayne Stretch on Sunday Dinner and Follow D Money Chris Whonsetler talks with Indianapolis community builder Dwayne “Stretch” Thalley about “commensality” — how eating together builds community and makes tough conversations easier by encouraging people to listen. Stretch shares his journey from Los Angeles to Indianapolis, his work connecting diverse networks, and how events like Sunday Dinner at Tinker Street and his earlier Breaking Bread dinners intentionally bring strangers together over food. They recap standout meals at Tinker Street (including a Black History Month chef collaboration, a shiitake custard tasting, and Sunday Dinner’s chicken-and-waffles pairing), discuss the need for respectful disagreement and safe spaces, and discuss why food lowers defenses and improves listening. Chapters: 00:00 Cold Open: “We’re Red” + Studio Banter 00:30 Welcome to Okayest Cook: Commensality & Why Food = Community 01:32 Meet Dwayne “Stretch” Thalley: Sunday Dinner as a Community Table 03:39 Stretch’s Two-Minute Bio: From LA to Indy, Defining Community as Family 05:37 Parenthood, COVID, and Relearning How to Be Social Again 07:59 Notable Meals: Black History Month Chef Collaboration at Tinker Street 11:04 Top-Five Bite: The Shiitake Custard Tasting Menu Rave 13:44 Inside Sunday Dinner #2: Seating Strangers, Chicken & Waffles, and Pairings 17:50 Sunday Dinner Origins: Breaking Bread Networking + How the Idea Came Together 23:37 Menu Memories & Stretch’s Mom’s “Secret Recipe” Layered Dessert 26:42 Why Dinner Works: Listening, Shared Joy, and Opening the Events to All 29:06 Building the Audience: Invites, Community Network, and Teasing Stretch’s Podcast 29:36 Can We Multiply Sunday Dinner? Building Community Through Conversation 30:27 Why ‘Follow D Money’ Exists: Telling Indiana Stories & Hosting Everyone 32:44 Diversity Makes a Stronger Community (and Better Perspectives) 33:51 Food as a Bridge: Collard Greens, Cultural Intentionality & Trust 36:58 How Food Disarms Conflict and Improves Hard Conversations 39:14 Food Insecurity in Indy: Awareness, Kids, and Community Responsibility 45:00 What’s Next: Sunday Dinner #3, Outdoor Picnic Vision & Breaking Bread Returns 50:40 Car Takeout Reviews vs. Shared Tables: The Food Influencer Debate 57:37 Closing: Where to Find Follow D Money + Keep Being a Safe Place Find Stretch: Web: https://followdmoney.com/ Personal: https://www.instagram.com/thalleyboy/?hl=en Follow D$: https://www.instagram.com/followdmoneypod/?hl=en Mentioned in Episode:  Tinker Street: https://tinkerstreetrestaurant.com/ Keith Lee: https://www.instagram.com/keith_lee125/?hl=en -- More at https://OkayestCook.com Sign up for our Second Helpings newsletter: https://OkayestCook.com/subscribe Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Sat, 14 Feb 2026 17:59:00 -0000 full 2 79 Okayest Podcast Network Commensality and Community: Dwayne Stretch on Sunday Dinner and Follow D Money Chris Whonsetler talks with Indianapolis community builder Dwayne “Stretch” Thalley about “commensality” — how eating together builds community and makes tough conversations easier by encouraging people to listen. Stretch shares his journey from Los Angeles to Indianapolis, his work connecting diverse networks, and how events like Sunday Dinner at Tinker Street and his earlier Breaking Bread dinners intentionally bring strangers together over food. They recap standout meals at Tinker Street (including a Black History Month chef collaboration, a shiitake custard tasting, and Sunday Dinner’s chicken-and-waffles pairing), discuss the need for respectful disagreement and safe spaces, and discuss why food lowers defenses and improves listening. Chapters: 00:00 Cold Open: “We’re Red” + Studio Banter 00:30 Welcome to Okayest Cook: Commensality & Why Food = Community 01:32 Meet Dwayne “Stretch” Thalley: Sunday Dinner as a Community Table 03:39 Stretch’s Two-Minute Bio: From LA to Indy, Defining Community as Family 05:37 Parenthood, COVID, and Relearning How to Be Social Again 07:59 Notable Meals: Black History Month Chef Collaboration at Tinker Street 11:04 Top-Five Bite: The Shiitake Custard Tasting Menu Rave 13:44 Inside Sunday Dinner #2: Seating Strangers, Chicken & Waffles, and Pairings 17:50 Sunday Dinner Origins: Breaking Bread Networking + How the Idea Came Together 23:37 Menu Memories & Stretch’s Mom’s “Secret Recipe” Layered Dessert 26:42 Why Dinner Works: Listening, Shared Joy, and Opening the Events to All 29:06 Building the Audience: Invites, Community Network, and Teasing Stretch’s Podcast 29:36 Can We Multiply Sunday Dinner? Building Community Through Conversation 30:27 Why ‘Follow D Money’ Exists: Telling Indiana Stories & Hosting Everyone 32:44 Diversity Makes a Stronger Community (and Better Perspectives) 33:51 Food as a Bridge: Collard Greens, Cultural Intentionality & Trust 36:58 How Food Disarms Conflict and Improves Hard Conversations 39:14 Food Insecurity in Indy: Awareness, Kids, and Community Responsibility 45:00 What’s Next: Sunday Dinner #3, Outdoor Picnic Vision & Breaking Bread Returns 50:40 Car Takeout Reviews vs. Shared Tables: The Food Influencer Debate 57:37 Closing: Where to Find Follow D Money + Keep Being a Safe Place Find Stretch: Web: https://followdmoney.com/ Personal: https://www.instagram.com/thalleyboy/?hl=en Follow D$: https://www.instagram.com/followdmoneypod/?hl=en Mentioned in Episode:  Tinker Street: https://tinkerstreetrestaurant.com/ Keith Lee: https://www.instagram.com/keith_lee125/?hl=en -- More at https://OkayestCook.com Sign up for our Second Helpings newsletter: https://OkayestCook.com/subscribe Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Commensality and Community: Dwayne Stretch on Sunday Dinner and Follow D Money

Chris Whonsetler talks with Indianapolis community builder Dwayne “Stretch” Thalley about “commensality” — how eating together builds community and makes tough conversations easier by encouraging people to listen. Stretch shares his journey from Los Angeles to Indianapolis, his work connecting diverse networks, and how events like Sunday Dinner at Tinker Street and his earlier Breaking Bread dinners intentionally bring strangers together over food. They recap standout meals at Tinker Street (including a Black History Month chef collaboration, a shiitake custard tasting, and Sunday Dinner’s chicken-and-waffles pairing), discuss the need for respectful disagreement and safe spaces, and discuss why food lowers defenses and improves listening.

Chapters:

00:00 Cold Open: “We’re Red” + Studio Banter

00:30 Welcome to Okayest Cook: Commensality & Why Food = Community

01:32 Meet Dwayne “Stretch” Thalley: Sunday Dinner as a Community Table

03:39 Stretch’s Two-Minute Bio: From LA to Indy, Defining Community as Family

05:37 Parenthood, COVID, and Relearning How to Be Social Again

07:59 Notable Meals: Black History Month Chef Collaboration at Tinker Street

11:04 Top-Five Bite: The Shiitake Custard Tasting Menu Rave

13:44 Inside Sunday Dinner #2: Seating Strangers, Chicken & Waffles, and Pairings

17:50 Sunday Dinner Origins: Breaking Bread Networking + How the Idea Came Together

23:37 Menu Memories & Stretch’s Mom’s “Secret Recipe” Layered Dessert

26:42 Why Dinner Works: Listening, Shared Joy, and Opening the Events to All

29:06 Building the Audience: Invites, Community Network, and Teasing Stretch’s Podcast

29:36 Can We Multiply Sunday Dinner? Building Community Through Conversation

30:27 Why ‘Follow D Money’ Exists: Telling Indiana Stories & Hosting Everyone

32:44 Diversity Makes a Stronger Community (and Better Perspectives)

33:51 Food as a Bridge: Collard Greens, Cultural Intentionality & Trust

36:58 How Food Disarms Conflict and Improves Hard Conversations

39:14 Food Insecurity in Indy: Awareness, Kids, and Community Responsibility

45:00 What’s Next: Sunday Dinner #3, Outdoor Picnic Vision & Breaking Bread Returns

50:40 Car Takeout Reviews vs. Shared Tables: The Food Influencer Debate

57:37 Closing: Where to Find Follow D Money + Keep Being a Safe Place

Find Stretch:

Web: https://followdmoney.com/

Personal: https://www.instagram.com/thalleyboy/?hl=en

Follow D$: https://www.instagram.com/followdmoneypod/?hl=en

Mentioned in Episode: 

Tinker Street: https://tinkerstreetrestaurant.com/

Keith Lee: https://www.instagram.com/keith_lee125/?hl=en

--

More at https://OkayestCook.com

Sign up for our Second Helpings newsletter: https://OkayestCook.com/subscribe

Connect with us on Instagram @Okayest_Cook

And facebook.com/AnOkayestCook

Video feed on YouTube.com/@OkayestCook

Crew: 

Chris Whonsetler

Email: Chris@OkayestCook.com

Web: ChrisWhonsetler.com

Instagram: @FromFieldToTable & @WhonPhoto


]]> 3565 no Building A Stronger Relationship With Your Food: Jason Erman https://okayestcook.com/episodes/episode078 Exploring the Fifth Quarter with Jason Erman In this episode of the Okayest Cook Podcast, host Chris Whonsetler and co-host Andy Heiser chat with their guest, Jason Erman, an advocate for homesteading and nose-to-tail eating. Jason discusses his journey from culinary school to raising and butchering his own animals in Nevada County, California. The trio delve into utilizing lesser-known cuts of meat, commonly referred to as the fifth quarter, such as pig heads, hearts, and liver. Jason shares practical recipes and insights on optimal cooking techniques, the cultural shift in food consumption, and the importance of connecting with local farmers. The episode also touches on America’s national eating disorder and how returning to whole foods can enhance both diet and enjoyment. Find Guest: Social: https://www.instagram.com/nosetotailnevadacounty Mentioned in Episode:  Jason Notable Meal of the Week: https://www.instagram.com/p/DTl3bYwj_W3/ No Way Jose 5th Quarter Post: https://www.instagram.com/p/DTwMhdSjtPX/?img_index=1 ~ Support Okayest Cook by grabbing some of our new merch!  https://shop-okayestcook.square.site/ Shopping with our favorite brand via affiliate links is also a huge help ~ Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr ~ Chapters: 00:00 Introduction and Coffee Concerns 00:30 Welcome to the Okayest Cook Podcast 01:06 Discussing the Four Pillars 02:11 Introducing Jason Erman 02:54 Jason's Homesteading Journey 05:58 Notable Meals and Bourbon 08:12 Cooking with Venison 11:11 Exploring Lamb and Sunchokes 21:10 The Importance of Resting Meat 28:10 Utilizing the Whole Animal 35:03 The Value of Butchering Your Own Meat 37:03 Exploring Uncommon Cuts at the Butcher Shop 37:51 Cooking Techniques for Heart and Other Organs 41:50 Overcoming Mental Hurdles with Organ Meats 46:32 The National Eating Disorder 50:04 The Importance of Knowing Your Food's Origin 57:57 Practical Tips for Eating Healthier 01:05:02 Final Thoughts and Encouragement 01:06:07 Scrapple: A Delicious Way to Use Odd Bits More at https://OkayestCook.com Sign up for our Second Helpings newsletter: https://OkayestCook.com/subscribe Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Andy Heiser Email: Andy@OkayestCook.com Web: RakeDevelopment.com Instagram: @andheiser Fri, 06 Feb 2026 21:57:00 -0000 full 2 78 Okayest Podcast Network Exploring the Fifth Quarter with Jason Erman In this episode of the Okayest Cook Podcast, host Chris Whonsetler and co-host Andy Heiser chat with their guest, Jason Erman, an advocate for homesteading and nose-to-tail eating. Jason discusses his journey from culinary school to raising and butchering his own animals in Nevada County, California. The trio delve into utilizing lesser-known cuts of meat, commonly referred to as the fifth quarter, such as pig heads, hearts, and liver. Jason shares practical recipes and insights on optimal cooking techniques, the cultural shift in food consumption, and the importance of connecting with local farmers. The episode also touches on America’s national eating disorder and how returning to whole foods can enhance both diet and enjoyment. Find Guest: Social: https://www.instagram.com/nosetotailnevadacounty Mentioned in Episode:  Jason Notable Meal of the Week: https://www.instagram.com/p/DTl3bYwj_W3/ No Way Jose 5th Quarter Post: https://www.instagram.com/p/DTwMhdSjtPX/?img_index=1 ~ Support Okayest Cook by grabbing some of our new merch!  https://shop-okayestcook.square.site/ Shopping with our favorite brand via affiliate links is also a huge help ~ Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr ~ Chapters: 00:00 Introduction and Coffee Concerns 00:30 Welcome to the Okayest Cook Podcast 01:06 Discussing the Four Pillars 02:11 Introducing Jason Erman 02:54 Jason's Homesteading Journey 05:58 Notable Meals and Bourbon 08:12 Cooking with Venison 11:11 Exploring Lamb and Sunchokes 21:10 The Importance of Resting Meat 28:10 Utilizing the Whole Animal 35:03 The Value of Butchering Your Own Meat 37:03 Exploring Uncommon Cuts at the Butcher Shop 37:51 Cooking Techniques for Heart and Other Organs 41:50 Overcoming Mental Hurdles with Organ Meats 46:32 The National Eating Disorder 50:04 The Importance of Knowing Your Food's Origin 57:57 Practical Tips for Eating Healthier 01:05:02 Final Thoughts and Encouragement 01:06:07 Scrapple: A Delicious Way to Use Odd Bits More at https://OkayestCook.com Sign up for our Second Helpings newsletter: https://OkayestCook.com/subscribe Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Andy Heiser Email: Andy@OkayestCook.com Web: RakeDevelopment.com Instagram: @andheiser Exploring the Fifth Quarter with Jason Erman

In this episode of the Okayest Cook Podcast, host Chris Whonsetler and co-host Andy Heiser chat with their guest, Jason Erman, an advocate for homesteading and nose-to-tail eating. Jason discusses his journey from culinary school to raising and butchering his own animals in Nevada County, California. The trio delve into utilizing lesser-known cuts of meat, commonly referred to as the fifth quarter, such as pig heads, hearts, and liver. Jason shares practical recipes and insights on optimal cooking techniques, the cultural shift in food consumption, and the importance of connecting with local farmers. The episode also touches on America’s national eating disorder and how returning to whole foods can enhance both diet and enjoyment.

Find Guest:

Social: https://www.instagram.com/nosetotailnevadacounty

Mentioned in Episode: 

Jason Notable Meal of the Week: https://www.instagram.com/p/DTl3bYwj_W3/

No Way Jose 5th Quarter Post: https://www.instagram.com/p/DTwMhdSjtPX/?img_index=1

~ Support Okayest Cook by grabbing some of our new merch! 

https://shop-okayestcook.square.site/

Shopping with our favorite brand via affiliate links is also a huge help ~

Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR

MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r

Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2

Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq

Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr

~

Chapters:

00:00 Introduction and Coffee Concerns

00:30 Welcome to the Okayest Cook Podcast

01:06 Discussing the Four Pillars

02:11 Introducing Jason Erman

02:54 Jason's Homesteading Journey

05:58 Notable Meals and Bourbon

08:12 Cooking with Venison

11:11 Exploring Lamb and Sunchokes

21:10 The Importance of Resting Meat

28:10 Utilizing the Whole Animal

35:03 The Value of Butchering Your Own Meat

37:03 Exploring Uncommon Cuts at the Butcher Shop

37:51 Cooking Techniques for Heart and Other Organs

41:50 Overcoming Mental Hurdles with Organ Meats

46:32 The National Eating Disorder

50:04 The Importance of Knowing Your Food's Origin

57:57 Practical Tips for Eating Healthier

01:05:02 Final Thoughts and Encouragement

01:06:07 Scrapple: A Delicious Way to Use Odd Bits

More at https://OkayestCook.com

Sign up for our Second Helpings newsletter: https://OkayestCook.com/subscribe

Connect with us on Instagram @Okayest_Cook

And facebook.com/AnOkayestCook

Video feed on YouTube.com/@OkayestCook

Crew: 

Chris Whonsetler

Email: Chris@OkayestCook.com

Web: ChrisWhonsetler.com

Instagram: @FromFieldToTable & @WhonPhoto

Andy Heiser

Email: Andy@OkayestCook.com

Web: RakeDevelopment.com

Instagram: @andheiser


]]> 4264 no Boosting Baseline Energy: A Conversation with AJ Kazmierczak Boosting Baseline Energy: Insights from The Coffee Viking In this episode of the Okayest Cook podcast, host Chris Whonsetler sits down with AJ Kazmierczak, also known as the Coffee Viking. They discuss a range of topics from their personal backgrounds and funny family traditions, to practical insights on boosting daily energy levels. AJ shares his journey as an entrepreneur and outdoorsman and provides valuable advice on maintaining energy through passion, activity, whole foods, and proper supplementation. They touch on the importance of cutting screen time, the potential benefits and pitfalls of caffeine and nicotine, and the recipe for a delicious venison breakfast casserole. This episode is packed with tips for enhancing daily vitality and overall well-being. Find AJ: https://www.instagram.com/the_coffeeviking https://1stphorm.com/coffeeviking Jenningsjava.com Lonewolfcustomgear.com ~ Support Okayest Cook by grabbing some of our new merch!  https://shop-okayestcook.square.site/ Shopping with our favorite brand via affiliate links is also a huge help ~ Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr ~ Chapters: 00:00 Podcast Kickoff and Introductions 00:45 Family Heritage and Backgrounds 01:29 Marriage and Name Changes 02:35 AJ Kazak: The Coffee Viking 04:16 The ATA Show and Business Insights 07:15 Notable Meals and Food Adventures 17:09 Energy and Wellness Tips 47:16 The Importance of Setting Realistic Goals 47:24 Learning from Elite Athletes 48:02 Adapting to Life's Phases 48:32 The Necessity of Flexibility 50:15 Balancing Family and Personal Goals 51:56 Maximizing Sleep and Recovery 58:01 The Impact of Screen Time 01:10:19 Exploring Nicotine and Cognitive Function 01:18:07 The Benefits of Physical Activity 01:23:41 Final Thoughts and Practical Tips More at https://OkayestCook.com Sign up for our Second Helpings newsletter: https://OkayestCook.com/subscribe Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Wed, 28 Jan 2026 10:00:00 -0000 full 2 77 Okayest Podcast Network Boosting Baseline Energy: Insights from The Coffee Viking In this episode of the Okayest Cook podcast, host Chris Whonsetler sits down with AJ Kazmierczak, also known as the Coffee Viking. They discuss a range of topics from their personal backgrounds and funny family traditions, to practical insights on boosting daily energy levels. AJ shares his journey as an entrepreneur and outdoorsman and provides valuable advice on maintaining energy through passion, activity, whole foods, and proper supplementation. They touch on the importance of cutting screen time, the potential benefits and pitfalls of caffeine and nicotine, and the recipe for a delicious venison breakfast casserole. This episode is packed with tips for enhancing daily vitality and overall well-being. Find AJ: https://www.instagram.com/the_coffeeviking https://1stphorm.com/coffeeviking Jenningsjava.com Lonewolfcustomgear.com ~ Support Okayest Cook by grabbing some of our new merch!  https://shop-okayestcook.square.site/ Shopping with our favorite brand via affiliate links is also a huge help ~ Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr ~ Chapters: 00:00 Podcast Kickoff and Introductions 00:45 Family Heritage and Backgrounds 01:29 Marriage and Name Changes 02:35 AJ Kazak: The Coffee Viking 04:16 The ATA Show and Business Insights 07:15 Notable Meals and Food Adventures 17:09 Energy and Wellness Tips 47:16 The Importance of Setting Realistic Goals 47:24 Learning from Elite Athletes 48:02 Adapting to Life's Phases 48:32 The Necessity of Flexibility 50:15 Balancing Family and Personal Goals 51:56 Maximizing Sleep and Recovery 58:01 The Impact of Screen Time 01:10:19 Exploring Nicotine and Cognitive Function 01:18:07 The Benefits of Physical Activity 01:23:41 Final Thoughts and Practical Tips More at https://OkayestCook.com Sign up for our Second Helpings newsletter: https://OkayestCook.com/subscribe Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Boosting Baseline Energy: Insights from The Coffee Viking

In this episode of the Okayest Cook podcast, host Chris Whonsetler sits down with AJ Kazmierczak, also known as the Coffee Viking. They discuss a range of topics from their personal backgrounds and funny family traditions, to practical insights on boosting daily energy levels. AJ shares his journey as an entrepreneur and outdoorsman and provides valuable advice on maintaining energy through passion, activity, whole foods, and proper supplementation. They touch on the importance of cutting screen time, the potential benefits and pitfalls of caffeine and nicotine, and the recipe for a delicious venison breakfast casserole. This episode is packed with tips for enhancing daily vitality and overall well-being.

Find AJ:

https://www.instagram.com/the_coffeeviking

https://1stphorm.com/coffeeviking

Jenningsjava.com

Lonewolfcustomgear.com

~ Support Okayest Cook by grabbing some of our new merch! 

https://shop-okayestcook.square.site/

Shopping with our favorite brand via affiliate links is also a huge help ~

Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR

MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r

Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2

Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq

Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr

~

Chapters:

00:00 Podcast Kickoff and Introductions

00:45 Family Heritage and Backgrounds

01:29 Marriage and Name Changes

02:35 AJ Kazak: The Coffee Viking

04:16 The ATA Show and Business Insights

07:15 Notable Meals and Food Adventures

17:09 Energy and Wellness Tips

47:16 The Importance of Setting Realistic Goals

47:24 Learning from Elite Athletes

48:02 Adapting to Life's Phases

48:32 The Necessity of Flexibility

50:15 Balancing Family and Personal Goals

51:56 Maximizing Sleep and Recovery

58:01 The Impact of Screen Time

01:10:19 Exploring Nicotine and Cognitive Function

01:18:07 The Benefits of Physical Activity

01:23:41 Final Thoughts and Practical Tips

More at https://OkayestCook.com

Sign up for our Second Helpings newsletter: https://OkayestCook.com/subscribe

Connect with us on Instagram @Okayest_Cook

And facebook.com/AnOkayestCook

Video feed on YouTube.com/@OkayestCook

Crew: 

Chris Whonsetler

Email: Chris@OkayestCook.com

Web: ChrisWhonsetler.com

Instagram: @FromFieldToTable & @WhonPhoto


]]> 5637 no Unlocking the Full Potential of Wild Game with John Wallace https://okayestcook.com/episodes/episode076 Unlocking the Full Potential of Wild Game: Cooking Tips with John Wallace In this episode of the Okayest Cook podcast, host Chris Whonsetler welcomes John Wallace, known as the Wild Game Cook on social media, to discuss the intricacies of preparing and cooking wild game, particularly duck and goose. The discussion delves into John's career shift from conservation to wild game cooking, his popular recipes like Dove Sushi and Duck Leg Wontons, and actionable tips on field preparation, aging birds, and utilizing often-discarded parts like legs and inner organs. The episode emphasizes maximizing the yield from each hunt and transforming game meat into delectable, approachable dishes, offering listeners practical advice and innovative recipe ideas. Find John: Web: https://wildgamecook.com/ Insta: https://www.instagram.com/wildgamecook/ YouTube: https://www.youtube.com/@wildgamecook ~ Support Okayest Cook by grabbing some of our new merch!  https://shop-okayestcook.square.site/ Shopping with our favorite brand via affiliate links is also a huge help ~ Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr ~ Chapters: 00:00 Welcome to the Okayest Cook Podcast 00:32 Meet John Wallace: The Wild Game Cook 01:18 John's Journey: From Conservation to Cooking 01:44 Dove Sushi and Wild Game Recipes 02:31 Self-Taught Cooking: Embracing the Home Cook Identity 04:04 Notable Meals: Perfecting the Omelet 05:51 Duck Leg Wontons: A New Recipe 12:22 Maximizing Your Waterfowl Harvest 20:45 The Fifth Quarter: Utilizing Hearts and Livers 30:30 Avoiding Steel Shot: Tips and Tools 36:37 Plucking and Cooking Whole Birds 37:40 Dealing with Pin Feathers and Plucking Techniques 40:56 Aging Birds and Preparing for Cooking 44:15 Cooking Techniques and Recipes for Waterfowl 46:41 Utilizing All Parts of the Bird 54:16 Addressing Food Waste and Ethical Hunting 01:03:11 Final Thoughts and Tips Mentioned in Episode:  Dumpling Recipe:  Steps: - Brine the legs in @himtnseasonings Gamebird and Poultry brine (OPTIONAL) - Debone the meat - Place chunks in food processor or grinder - Then add your ingredients to a bowl I like to use (approx): Meat (around 1/2lb) White Miso Paste (2-3tbsp) Minced garlic (1/2tbsp) Grated ginger (1/4tbsp) Fish sauce (1/4tbsp) Sesame oil (1/4tbsp) Green onions thinly chopped (2tbsp) Salt and pepper (pinch of each) Red chili flakes (to taste) Many of these can be left out, just play with it. Feel free to saute the green onions if you wish. Mix to incorporate. Place small amount of mixture in the center of a wonton wrapper. Wet 2 edges of your wonton wrapper. And then fold onto itself. Looks and presentation isn't all that important and you can watch videos online to see how to make them look nice. Place a little oil (~2tbsp) in a skillet. Add in your dumplings and sear the bottom side slightly. Then add 1/4c of water and add a lid to steam them for a couple mins. It doesnt take long to cook through. Shuffle them around to get all the edges cooked a little. Serve with @trybachans original! Feel free to add sesame seeds and or green onions to the dipping sauce. -- More at https://OkayestCook.com Sign up for our Second Helpings newsletter: https://OkayestCook.com/subscribe Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Sat, 24 Jan 2026 19:33:00 -0000 full 2 76 Okayest Podcast Network Unlocking the Full Potential of Wild Game: Cooking Tips with John Wallace In this episode of the Okayest Cook podcast, host Chris Whonsetler welcomes John Wallace, known as the Wild Game Cook on social media, to discuss the intricacies of preparing and cooking wild game, particularly duck and goose. The discussion delves into John's career shift from conservation to wild game cooking, his popular recipes like Dove Sushi and Duck Leg Wontons, and actionable tips on field preparation, aging birds, and utilizing often-discarded parts like legs and inner organs. The episode emphasizes maximizing the yield from each hunt and transforming game meat into delectable, approachable dishes, offering listeners practical advice and innovative recipe ideas. Find John: Web: https://wildgamecook.com/ Insta: https://www.instagram.com/wildgamecook/ YouTube: https://www.youtube.com/@wildgamecook ~ Support Okayest Cook by grabbing some of our new merch!  https://shop-okayestcook.square.site/ Shopping with our favorite brand via affiliate links is also a huge help ~ Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr ~ Chapters: 00:00 Welcome to the Okayest Cook Podcast 00:32 Meet John Wallace: The Wild Game Cook 01:18 John's Journey: From Conservation to Cooking 01:44 Dove Sushi and Wild Game Recipes 02:31 Self-Taught Cooking: Embracing the Home Cook Identity 04:04 Notable Meals: Perfecting the Omelet 05:51 Duck Leg Wontons: A New Recipe 12:22 Maximizing Your Waterfowl Harvest 20:45 The Fifth Quarter: Utilizing Hearts and Livers 30:30 Avoiding Steel Shot: Tips and Tools 36:37 Plucking and Cooking Whole Birds 37:40 Dealing with Pin Feathers and Plucking Techniques 40:56 Aging Birds and Preparing for Cooking 44:15 Cooking Techniques and Recipes for Waterfowl 46:41 Utilizing All Parts of the Bird 54:16 Addressing Food Waste and Ethical Hunting 01:03:11 Final Thoughts and Tips Mentioned in Episode:  Dumpling Recipe:  Steps: - Brine the legs in @himtnseasonings Gamebird and Poultry brine (OPTIONAL) - Debone the meat - Place chunks in food processor or grinder - Then add your ingredients to a bowl I like to use (approx): Meat (around 1/2lb) White Miso Paste (2-3tbsp) Minced garlic (1/2tbsp) Grated ginger (1/4tbsp) Fish sauce (1/4tbsp) Sesame oil (1/4tbsp) Green onions thinly chopped (2tbsp) Salt and pepper (pinch of each) Red chili flakes (to taste) Many of these can be left out, just play with it. Feel free to saute the green onions if you wish. Mix to incorporate. Place small amount of mixture in the center of a wonton wrapper. Wet 2 edges of your wonton wrapper. And then fold onto itself. Looks and presentation isn't all that important and you can watch videos online to see how to make them look nice. Place a little oil (~2tbsp) in a skillet. Add in your dumplings and sear the bottom side slightly. Then add 1/4c of water and add a lid to steam them for a couple mins. It doesnt take long to cook through. Shuffle them around to get all the edges cooked a little. Serve with @trybachans original! Feel free to add sesame seeds and or green onions to the dipping sauce. -- More at https://OkayestCook.com Sign up for our Second Helpings newsletter: https://OkayestCook.com/subscribe Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Unlocking the Full Potential of Wild Game: Cooking Tips with John Wallace

In this episode of the Okayest Cook podcast, host Chris Whonsetler welcomes John Wallace, known as the Wild Game Cook on social media, to discuss the intricacies of preparing and cooking wild game, particularly duck and goose. The discussion delves into John's career shift from conservation to wild game cooking, his popular recipes like Dove Sushi and Duck Leg Wontons, and actionable tips on field preparation, aging birds, and utilizing often-discarded parts like legs and inner organs. The episode emphasizes maximizing the yield from each hunt and transforming game meat into delectable, approachable dishes, offering listeners practical advice and innovative recipe ideas.

Find John:

Web: https://wildgamecook.com/

Insta: https://www.instagram.com/wildgamecook/

YouTube: https://www.youtube.com/@wildgamecook

~ Support Okayest Cook by grabbing some of our new merch! 

https://shop-okayestcook.square.site/

Shopping with our favorite brand via affiliate links is also a huge help ~

Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR

MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r

Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2

Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq

Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr

~

Chapters:

00:00 Welcome to the Okayest Cook Podcast

00:32 Meet John Wallace: The Wild Game Cook

01:18 John's Journey: From Conservation to Cooking

01:44 Dove Sushi and Wild Game Recipes

02:31 Self-Taught Cooking: Embracing the Home Cook Identity

04:04 Notable Meals: Perfecting the Omelet

05:51 Duck Leg Wontons: A New Recipe

12:22 Maximizing Your Waterfowl Harvest

20:45 The Fifth Quarter: Utilizing Hearts and Livers

30:30 Avoiding Steel Shot: Tips and Tools

36:37 Plucking and Cooking Whole Birds

37:40 Dealing with Pin Feathers and Plucking Techniques

40:56 Aging Birds and Preparing for Cooking

44:15 Cooking Techniques and Recipes for Waterfowl

46:41 Utilizing All Parts of the Bird

54:16 Addressing Food Waste and Ethical Hunting

01:03:11 Final Thoughts and Tips

Mentioned in Episode: 

Dumpling Recipe: 

Steps:

- Brine the legs in @himtnseasonings Gamebird and Poultry brine (OPTIONAL)

- Debone the meat

- Place chunks in food processor or grinder

- Then add your ingredients to a bowl

I like to use (approx):

Meat (around 1/2lb)

White Miso Paste (2-3tbsp)

Minced garlic (1/2tbsp)

Grated ginger (1/4tbsp)

Fish sauce (1/4tbsp)

Sesame oil (1/4tbsp)

Green onions thinly chopped (2tbsp)

Salt and pepper (pinch of each)

Red chili flakes (to taste)

Many of these can be left out, just play with it. Feel free to saute the green onions if you wish.

Mix to incorporate. Place small amount of mixture in the center of a wonton wrapper. Wet 2 edges of your wonton wrapper. And then fold onto itself. Looks and presentation isn't all that important and you can watch videos online to see how to make them look nice.

Place a little oil (~2tbsp) in a skillet. Add in your dumplings and sear the bottom side slightly. Then add 1/4c of water and add a lid to steam them for a couple mins. It doesnt take long to cook through. Shuffle them around to get all the edges cooked a little.

Serve with @trybachans original! Feel free to add sesame seeds and or green onions to the dipping sauce.

--

More at https://OkayestCook.com

Sign up for our Second Helpings newsletter: https://OkayestCook.com/subscribe

Connect with us on Instagram @Okayest_Cook

And facebook.com/AnOkayestCook

Video feed on YouTube.com/@OkayestCook

Crew: 

Chris Whonsetler

Email: Chris@OkayestCook.com

Web: ChrisWhonsetler.com

Instagram: @FromFieldToTable & @WhonPhoto

]]> 4585 no BHA Rendezvous Wild Game Cookoff with Jordan Linger https://OkayestCook.com Cooking Adventures at the BHA Rendezvous: Interview with Jordan Linger In this episode of the Okayest Cook Podcast, host Chris Whonsetler chats with guest Jordan Linger about their experiences at the BHA Rendezvous, an annual event for Backcountry Hunters and Anglers. Jordan shares insights on the Wild Game Cookoff, discussing his North Carolina-inspired dishes and the cooking techniques he used with jet boil stoves. The conversation covers a variety of topics including hunting stories, the challenges of cooking for competitions, and future outdoor adventures. Listeners also get tips on participating in the Wild Game Cookoff, as well as Jordan’s favorite recipes like dove biscuits and gravy. Find Jordan:  Social: https://www.instagram.com/tie_dyeandcamo BHA: https://www.backcountryhunters.org/Get-Involved/Chapters/north-carolina ~ Support Okayest Cook by grabbing some of our new merch!  https://shop-okayestcook.square.site/ Shopping with our favorite brand via affiliate links is also a huge help ~ Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr ~ 00:00 Introduction and Host's Update 01:07 Meet the Guest: Jordan Linger 01:32 Recent Culinary Adventures 05:06 Cooking Gear and Techniques 06:24 Jordan's Background and BHA Involvement 08:47 The Wild Game Cookoff Experience 10:47 Preparing for the Cookoff 14:03 Cooking Process and Challenges 31:31 Exploring Cooking Equipment Options 32:07 Camping Trip Cooking Experience 33:13 Cookoff Rules and Challenges 34:10 Judges' Feedback and Impressions 39:08 Unique Ingredients and Dishes 42:59 Future Hunting and Cooking Plans 47:46 Favorite Recipes and Cooking Tips 54:59 Upcoming Events and Final Thoughts Mentioned in Episode:  Jet Boil Genesis Basecamp System: https://jetboil.johnsonoutdoors.com/us/shop/stoves-systems/genesis-basecamp-system More at https://OkayestCook.com Sign up for our Second Helpings newsletter: https://OkayestCook.com/subscribe Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Wed, 14 Jan 2026 17:29:00 -0000 full 2 75 Okayest Podcast Network Cooking Adventures at the BHA Rendezvous: Interview with Jordan Linger In this episode of the Okayest Cook Podcast, host Chris Whonsetler chats with guest Jordan Linger about their experiences at the BHA Rendezvous, an annual event for Backcountry Hunters and Anglers. Jordan shares insights on the Wild Game Cookoff, discussing his North Carolina-inspired dishes and the cooking techniques he used with jet boil stoves. The conversation covers a variety of topics including hunting stories, the challenges of cooking for competitions, and future outdoor adventures. Listeners also get tips on participating in the Wild Game Cookoff, as well as Jordan’s favorite recipes like dove biscuits and gravy. Find Jordan:  Social: https://www.instagram.com/tie_dyeandcamo BHA: https://www.backcountryhunters.org/Get-Involved/Chapters/north-carolina ~ Support Okayest Cook by grabbing some of our new merch!  https://shop-okayestcook.square.site/ Shopping with our favorite brand via affiliate links is also a huge help ~ Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr ~ 00:00 Introduction and Host's Update 01:07 Meet the Guest: Jordan Linger 01:32 Recent Culinary Adventures 05:06 Cooking Gear and Techniques 06:24 Jordan's Background and BHA Involvement 08:47 The Wild Game Cookoff Experience 10:47 Preparing for the Cookoff 14:03 Cooking Process and Challenges 31:31 Exploring Cooking Equipment Options 32:07 Camping Trip Cooking Experience 33:13 Cookoff Rules and Challenges 34:10 Judges' Feedback and Impressions 39:08 Unique Ingredients and Dishes 42:59 Future Hunting and Cooking Plans 47:46 Favorite Recipes and Cooking Tips 54:59 Upcoming Events and Final Thoughts Mentioned in Episode:  Jet Boil Genesis Basecamp System: https://jetboil.johnsonoutdoors.com/us/shop/stoves-systems/genesis-basecamp-system More at https://OkayestCook.com Sign up for our Second Helpings newsletter: https://OkayestCook.com/subscribe Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Cooking Adventures at the BHA Rendezvous: Interview with Jordan Linger

In this episode of the Okayest Cook Podcast, host Chris Whonsetler chats with guest Jordan Linger about their experiences at the BHA Rendezvous, an annual event for Backcountry Hunters and Anglers. Jordan shares insights on the Wild Game Cookoff, discussing his North Carolina-inspired dishes and the cooking techniques he used with jet boil stoves. The conversation covers a variety of topics including hunting stories, the challenges of cooking for competitions, and future outdoor adventures. Listeners also get tips on participating in the Wild Game Cookoff, as well as Jordan’s favorite recipes like dove biscuits and gravy.

Find Jordan: 

Social: https://www.instagram.com/tie_dyeandcamo

BHA: https://www.backcountryhunters.org/Get-Involved/Chapters/north-carolina

~ Support Okayest Cook by grabbing some of our new merch! 

https://shop-okayestcook.square.site/

Shopping with our favorite brand via affiliate links is also a huge help ~

Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR

MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r

Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2

Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq

Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr

~

00:00 Introduction and Host's Update

01:07 Meet the Guest: Jordan Linger

01:32 Recent Culinary Adventures

05:06 Cooking Gear and Techniques

06:24 Jordan's Background and BHA Involvement

08:47 The Wild Game Cookoff Experience

10:47 Preparing for the Cookoff

14:03 Cooking Process and Challenges

31:31 Exploring Cooking Equipment Options

32:07 Camping Trip Cooking Experience

33:13 Cookoff Rules and Challenges

34:10 Judges' Feedback and Impressions

39:08 Unique Ingredients and Dishes

42:59 Future Hunting and Cooking Plans

47:46 Favorite Recipes and Cooking Tips

54:59 Upcoming Events and Final Thoughts

Mentioned in Episode: 

Jet Boil Genesis Basecamp System: https://jetboil.johnsonoutdoors.com/us/shop/stoves-systems/genesis-basecamp-system

More at https://OkayestCook.com

Sign up for our Second Helpings newsletter: https://OkayestCook.com/subscribe

Connect with us on Instagram @Okayest_Cook

And facebook.com/AnOkayestCook

Video feed on YouTube.com/@OkayestCook

Crew: 

Chris Whonsetler

Email: Chris@OkayestCook.com

Web: ChrisWhonsetler.com

Instagram: @FromFieldToTable & @WhonPhoto


]]> 3504 no Escaping the Kitchen Rut with Nick Otto https://OkayestCook.com Breaking Culinary Ruts: From Midwest Kitchens to Global Flavors In this episode, Chris Whonsetler is joined by culinary enthusiast and fellow food podcaster, Nick Otto, to discuss and share insights on handling getting out of kitchen ruts, from simple technique changes to over the top showstoppers. They explore ideas like making kebabs, pastrami, and regional favorites such as pasties and bulgogi. They highlight more adventurous culinary endeavors like tartar and carpaccio, emphasizing a balance between simple tweaks and elaborate preparations for venison and other meats. The episode promises to shift how you think about wild game cooking and inspire fresh ideas for your kitchen adventures. Packed full of tips, humor, and shared personal experiences, the episode ends with a promise of more to come in part two. Find Nick:  Instagram: https://www.instagram.com/huntavore Apple Podcast: https://podcasts.apple.com/us/podcast/the-huntavore/id1403496684 ~ Support Okayest Cook by grabbing some of our new merch!  https://shop-okayestcook.square.site/ Shopping with our favorite brand via affiliate links is also a huge help ~ Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr ~ Chapters:  00:00 Introduction and Casual Banter 00:34 Welcome to Michigan: Meet Nick Otto 01:15 The Joy of Face-to-Face Conversations 02:27 Processing Deer and Making Sausage 03:06 Notable Meals: Sicilian Short Ribs and Tinned Salmon 06:52 Tinned Fish Tasting: Salmon and Tuna 16:04 Breaking Down Deer: From Quarters to Meals 17:02 Overcoming Kitchen Ruts: Tips and Tricks 28:50 Exploring Deli Meats: Pastrami and Roast Beef 33:11 Exploring Pastrami and Cured Meats 33:50 The Art of Meat Aging with Umai Dry 35:11 Challenges of Using Residential Refrigerators for Meat Drying 36:22 Sharing Salami and Sujuk Experiences 41:05 Making Pepperoni and Other Cured Meats 41:49 Steak Adjacent: Kebabs and Hand Pies 48:52 Innovative Meat Dishes: Euros and Bulgogi 56:55 Tartar and Carpaccio: A Culinary Adventure 01:03:14 Wrapping Up and Looking Forward to Part Two Mentioned in Episode:  Sena Sea Episode: https://open.spotify.com/episode/72muABGeQEwouHG9Uws6Kd?si=b5f7e0c6ccad453f Link to Canned Salmon: https://www.senasea.com/products/smoked-salmon-tin-copper-river-combo Link to Amelias Episode: https://open.spotify.com/episode/6e7YHABbqsSzHIdXMNjzDg?si=ef82e7fb6de84e05 Link to Amelias: https://ameliasbread.com/ FishWife Link: https://eatfishwife.com/ UmiDry: https://www.umaidry.com/pages/huntavore Outdoor Edge Wild Game Wednesday Pockets: https://www.outdooredge.com/blogs/wild-game-wednesday/venison-shank-pockets More at https://OkayestCook.com Sign up for our Second Helpings newsletter: https://OkayestCook.com/subscribe Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Wed, 07 Jan 2026 10:00:00 -0000 full 2 73 Okayest Podcast Network Breaking Culinary Ruts: From Midwest Kitchens to Global Flavors In this episode, Chris Whonsetler is joined by culinary enthusiast and fellow food podcaster, Nick Otto, to discuss and share insights on handling getting out of kitchen ruts, from simple technique changes to over the top showstoppers. They explore ideas like making kebabs, pastrami, and regional favorites such as pasties and bulgogi. They highlight more adventurous culinary endeavors like tartar and carpaccio, emphasizing a balance between simple tweaks and elaborate preparations for venison and other meats. The episode promises to shift how you think about wild game cooking and inspire fresh ideas for your kitchen adventures. Packed full of tips, humor, and shared personal experiences, the episode ends with a promise of more to come in part two. Find Nick:  Instagram: https://www.instagram.com/huntavore Apple Podcast: https://podcasts.apple.com/us/podcast/the-huntavore/id1403496684 ~ Support Okayest Cook by grabbing some of our new merch!  https://shop-okayestcook.square.site/ Shopping with our favorite brand via affiliate links is also a huge help ~ Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr ~ Chapters:  00:00 Introduction and Casual Banter 00:34 Welcome to Michigan: Meet Nick Otto 01:15 The Joy of Face-to-Face Conversations 02:27 Processing Deer and Making Sausage 03:06 Notable Meals: Sicilian Short Ribs and Tinned Salmon 06:52 Tinned Fish Tasting: Salmon and Tuna 16:04 Breaking Down Deer: From Quarters to Meals 17:02 Overcoming Kitchen Ruts: Tips and Tricks 28:50 Exploring Deli Meats: Pastrami and Roast Beef 33:11 Exploring Pastrami and Cured Meats 33:50 The Art of Meat Aging with Umai Dry 35:11 Challenges of Using Residential Refrigerators for Meat Drying 36:22 Sharing Salami and Sujuk Experiences 41:05 Making Pepperoni and Other Cured Meats 41:49 Steak Adjacent: Kebabs and Hand Pies 48:52 Innovative Meat Dishes: Euros and Bulgogi 56:55 Tartar and Carpaccio: A Culinary Adventure 01:03:14 Wrapping Up and Looking Forward to Part Two Mentioned in Episode:  Sena Sea Episode: https://open.spotify.com/episode/72muABGeQEwouHG9Uws6Kd?si=b5f7e0c6ccad453f Link to Canned Salmon: https://www.senasea.com/products/smoked-salmon-tin-copper-river-combo Link to Amelias Episode: https://open.spotify.com/episode/6e7YHABbqsSzHIdXMNjzDg?si=ef82e7fb6de84e05 Link to Amelias: https://ameliasbread.com/ FishWife Link: https://eatfishwife.com/ UmiDry: https://www.umaidry.com/pages/huntavore Outdoor Edge Wild Game Wednesday Pockets: https://www.outdooredge.com/blogs/wild-game-wednesday/venison-shank-pockets More at https://OkayestCook.com Sign up for our Second Helpings newsletter: https://OkayestCook.com/subscribe Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Breaking Culinary Ruts: From Midwest Kitchens to Global Flavors

In this episode, Chris Whonsetler is joined by culinary enthusiast and fellow food podcaster, Nick Otto, to discuss and share insights on handling getting out of kitchen ruts, from simple technique changes to over the top showstoppers. They explore ideas like making kebabs, pastrami, and regional favorites such as pasties and bulgogi. They highlight more adventurous culinary endeavors like tartar and carpaccio, emphasizing a balance between simple tweaks and elaborate preparations for venison and other meats. The episode promises to shift how you think about wild game cooking and inspire fresh ideas for your kitchen adventures. Packed full of tips, humor, and shared personal experiences, the episode ends with a promise of more to come in part two.

Find Nick: 

Instagram: https://www.instagram.com/huntavore

Apple Podcast: https://podcasts.apple.com/us/podcast/the-huntavore/id1403496684

~ Support Okayest Cook by grabbing some of our new merch! 

https://shop-okayestcook.square.site/

Shopping with our favorite brand via affiliate links is also a huge help ~

Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR

MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r

Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2

Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq

Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr

~

Chapters: 

00:00 Introduction and Casual Banter

00:34 Welcome to Michigan: Meet Nick Otto

01:15 The Joy of Face-to-Face Conversations

02:27 Processing Deer and Making Sausage

03:06 Notable Meals: Sicilian Short Ribs and Tinned Salmon

06:52 Tinned Fish Tasting: Salmon and Tuna

16:04 Breaking Down Deer: From Quarters to Meals

17:02 Overcoming Kitchen Ruts: Tips and Tricks

28:50 Exploring Deli Meats: Pastrami and Roast Beef

33:11 Exploring Pastrami and Cured Meats

33:50 The Art of Meat Aging with Umai Dry

35:11 Challenges of Using Residential Refrigerators for Meat Drying

36:22 Sharing Salami and Sujuk Experiences

41:05 Making Pepperoni and Other Cured Meats

41:49 Steak Adjacent: Kebabs and Hand Pies

48:52 Innovative Meat Dishes: Euros and Bulgogi

56:55 Tartar and Carpaccio: A Culinary Adventure

01:03:14 Wrapping Up and Looking Forward to Part Two

Mentioned in Episode: 

Sena Sea Episode: https://open.spotify.com/episode/72muABGeQEwouHG9Uws6Kd?si=b5f7e0c6ccad453f

Link to Canned Salmon: https://www.senasea.com/products/smoked-salmon-tin-copper-river-combo

Link to Amelias Episode: https://open.spotify.com/episode/6e7YHABbqsSzHIdXMNjzDg?si=ef82e7fb6de84e05

Link to Amelias: https://ameliasbread.com/

FishWife Link: https://eatfishwife.com/

UmiDry: https://www.umaidry.com/pages/huntavore

Outdoor Edge Wild Game Wednesday Pockets: https://www.outdooredge.com/blogs/wild-game-wednesday/venison-shank-pockets

More at https://OkayestCook.com

Sign up for our Second Helpings newsletter: https://OkayestCook.com/subscribe

Connect with us on Instagram @Okayest_Cook

And facebook.com/AnOkayestCook

Video feed on YouTube.com/@OkayestCook

Crew: 

Chris Whonsetler

Email: Chris@OkayestCook.com

Web: ChrisWhonsetler.com

Instagram: @FromFieldToTable & @WhonPhoto


]]> 3892 no Culinary Storytelling with Holly Hearn Wild Game Gourmet: In the Kitchen with Chef Holly Hearn In this episode of the Okayest Cook Podcast, host Chris Whonsetler is joined by professional chef Holly Hearn, owner of Game Girl Gourmet. Holly discusses her journey into becoming a wild game chef, emphasizing the importance of storytelling through food and honoring culinary traditions. The conversation spans her experience on the TV show Chopped, the India Project with Blood Origins, and her unique approach to creating dishes inspired by the native habitats of wild game. Holly also shares insights on making dishes accessible and adaptable, and the challenges of cooking for different audiences including children. The episode provides valuable tips for both novice and experienced home cooks interested in incorporating wild game into their meals. Find Holly: Web: https://www.gamegirlgourmet.com/ Social: https://www.instagram.com/gamegirlgourmet ~ Support Okayest Cook by grabbing some of our new merch!  https://shop-okayestcook.square.site/ Shopping with our favorite brand via affiliate links is also a huge help ~ Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr ~ 00:00 Introduction and Host's Update 01:04 Guest Introduction: Holly Hearn 02:08 Holly's Culinary Adventures 03:56 Chris's Memorable Meal 05:40 Holly's Experience on Chopped 06:18 Wild Game Cooking Insights 09:08 Cultural and Historical Culinary Inspirations 15:38 Blood Origins India Project 28:39 Exploring the Diet of Animals 29:52 Tex-Mex with an Indian Twist 41:06 Cooking for the Camera vs. Cooking for People 46:47 Cooking for Kids and Picky Eaters 52:11 Final Thoughts and Where to Find More More at https://OkayestCook.com Sign up for our Second Helpings newsletter: https://OkayestCook.com/subscribe Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Thu, 01 Jan 2026 20:33:00 -0000 full Okayest Podcast Network Wild Game Gourmet: In the Kitchen with Chef Holly Hearn In this episode of the Okayest Cook Podcast, host Chris Whonsetler is joined by professional chef Holly Hearn, owner of Game Girl Gourmet. Holly discusses her journey into becoming a wild game chef, emphasizing the importance of storytelling through food and honoring culinary traditions. The conversation spans her experience on the TV show Chopped, the India Project with Blood Origins, and her unique approach to creating dishes inspired by the native habitats of wild game. Holly also shares insights on making dishes accessible and adaptable, and the challenges of cooking for different audiences including children. The episode provides valuable tips for both novice and experienced home cooks interested in incorporating wild game into their meals. Find Holly: Web: https://www.gamegirlgourmet.com/ Social: https://www.instagram.com/gamegirlgourmet ~ Support Okayest Cook by grabbing some of our new merch!  https://shop-okayestcook.square.site/ Shopping with our favorite brand via affiliate links is also a huge help ~ Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr ~ 00:00 Introduction and Host's Update 01:04 Guest Introduction: Holly Hearn 02:08 Holly's Culinary Adventures 03:56 Chris's Memorable Meal 05:40 Holly's Experience on Chopped 06:18 Wild Game Cooking Insights 09:08 Cultural and Historical Culinary Inspirations 15:38 Blood Origins India Project 28:39 Exploring the Diet of Animals 29:52 Tex-Mex with an Indian Twist 41:06 Cooking for the Camera vs. Cooking for People 46:47 Cooking for Kids and Picky Eaters 52:11 Final Thoughts and Where to Find More More at https://OkayestCook.com Sign up for our Second Helpings newsletter: https://OkayestCook.com/subscribe Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Wild Game Gourmet: In the Kitchen with Chef Holly Hearn

In this episode of the Okayest Cook Podcast, host Chris Whonsetler is joined by professional chef Holly Hearn, owner of Game Girl Gourmet. Holly discusses her journey into becoming a wild game chef, emphasizing the importance of storytelling through food and honoring culinary traditions. The conversation spans her experience on the TV show Chopped, the India Project with Blood Origins, and her unique approach to creating dishes inspired by the native habitats of wild game. Holly also shares insights on making dishes accessible and adaptable, and the challenges of cooking for different audiences including children. The episode provides valuable tips for both novice and experienced home cooks interested in incorporating wild game into their meals.

Find Holly:

Web: https://www.gamegirlgourmet.com/

Social: https://www.instagram.com/gamegirlgourmet

~ Support Okayest Cook by grabbing some of our new merch! 

https://shop-okayestcook.square.site/

Shopping with our favorite brand via affiliate links is also a huge help ~

Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR

MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r

Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2

Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq

Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr

~

00:00 Introduction and Host's Update

01:04 Guest Introduction: Holly Hearn

02:08 Holly's Culinary Adventures

03:56 Chris's Memorable Meal

05:40 Holly's Experience on Chopped

06:18 Wild Game Cooking Insights

09:08 Cultural and Historical Culinary Inspirations

15:38 Blood Origins India Project

28:39 Exploring the Diet of Animals

29:52 Tex-Mex with an Indian Twist

41:06 Cooking for the Camera vs. Cooking for People

46:47 Cooking for Kids and Picky Eaters

52:11 Final Thoughts and Where to Find More

More at https://OkayestCook.com

Sign up for our Second Helpings newsletter: https://OkayestCook.com/subscribe

Connect with us on Instagram @Okayest_Cook

And facebook.com/AnOkayestCook

Video feed on YouTube.com/@OkayestCook

Crew: 

Chris Whonsetler

Email: Chris@OkayestCook.com

Web: ChrisWhonsetler.com

Instagram: @FromFieldToTable & @WhonPhoto


]]> 3317 no Hands on Venison Butchering Mastering Deer Butchery: A Hands-On GuideIn this episode of the Okayest Cook Podcast, host Chris Whonsetler is joined by Andy Heiser for an in-depth, hands-on breakdown of butchering a deer. The duo discusses the various cuts from the rear hindquarter and front shoulder, offers tips and tricks for meat preparation, and emphasizes the importance of understanding where your food comes from. Chris and Andy also share notable meal experiences and discuss different recipes and cooking techniques for venison. They cover essential equipment, safety tips, and the importance of properly trimming and cleaning meat for optimal flavor and quality. This episode serves as a comprehensive guide for hunters and home cooks looking to maximize their yield and culinary experience from hunting. Mentioned in Episode: - Meat Eater Cookbook: https://store.themeateater.com/products/the-meateater-fish-and-game-cookbook?variant=42137336283234 - Yeti Bowl Affiliate Link: https://yetius.pxf.io/o42nme- Anova Vac Sealer Affiliate Link: https://alnk.to/3njQBc7 - MEAT! Grinder Affiliate Link: https://alnk.to/eZJRl43 - Outdoor Edge 20% off Code: OKC20- Blade Roast Highlight Reel: https://www.instagram.com/reel/DRrsb3ogALU/?igsh=ZTJuMXB3YWE1cWVo - Jeremiah Doughty: https://www.instagram.com/fromfieldtoplate - Browning Meat Wrong: https://open.spotify.com/episode/51vndcELPel7myHCioU2WQ?si=55e663eb1cd4448e Chapters: 00:00 Introduction and Podcast Setup 00:42 Hunting Season Updates 01:10 Breaking Down the Deer 02:37 Notable Meals and Drinks 06:41 Butchering Techniques and Tips 15:49 Tools and Equipment for Butchering 34:22 Packaging and Storing Meat 41:29 Tying the Shank and Cooking Tips 41:50 Pulled Meat Recipe with Shanks 43:09 Using Bones for Dogs and Stock 44:27 Processing the Front Shoulder 47:34 Cleaning and Preparing Meat for Grinding 50:07 Maximizing Meat Yield and Storage Tips 01:07:48 Final Thoughts and Conclusion ~ Support Okayest Cook by grabbing some of our new merch! https://shop-okayestcook.square.site/Shopping with our favorite brand via affiliate links is also a huge help ~ Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr ~More at https://OkayestCook.com Sign up for our Second Helpings newsletter: https://OkayestCook.com/subscribe Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew: Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Andy Heiser Email: Andy@OkayestCook.com Web: RakeDevelopment.com Instagram: @andheiser Sat, 06 Dec 2025 19:18:00 -0000 full Okayest Podcast Network Mastering Deer Butchery: A Hands-On GuideIn this episode of the Okayest Cook Podcast, host Chris Whonsetler is joined by Andy Heiser for an in-depth, hands-on breakdown of butchering a deer. The duo discusses the various cuts from the rear hindquarter and front shoulder, offers tips and tricks for meat preparation, and emphasizes the importance of understanding where your food comes from. Chris and Andy also share notable meal experiences and discuss different recipes and cooking techniques for venison. They cover essential equipment, safety tips, and the importance of properly trimming and cleaning meat for optimal flavor and quality. This episode serves as a comprehensive guide for hunters and home cooks looking to maximize their yield and culinary experience from hunting. Mentioned in Episode: - Meat Eater Cookbook: https://store.themeateater.com/products/the-meateater-fish-and-game-cookbook?variant=42137336283234 - Yeti Bowl Affiliate Link: https://yetius.pxf.io/o42nme- Anova Vac Sealer Affiliate Link: https://alnk.to/3njQBc7 - MEAT! Grinder Affiliate Link: https://alnk.to/eZJRl43 - Outdoor Edge 20% off Code: OKC20- Blade Roast Highlight Reel: https://www.instagram.com/reel/DRrsb3ogALU/?igsh=ZTJuMXB3YWE1cWVo - Jeremiah Doughty: https://www.instagram.com/fromfieldtoplate - Browning Meat Wrong: https://open.spotify.com/episode/51vndcELPel7myHCioU2WQ?si=55e663eb1cd4448e Chapters: 00:00 Introduction and Podcast Setup 00:42 Hunting Season Updates 01:10 Breaking Down the Deer 02:37 Notable Meals and Drinks 06:41 Butchering Techniques and Tips 15:49 Tools and Equipment for Butchering 34:22 Packaging and Storing Meat 41:29 Tying the Shank and Cooking Tips 41:50 Pulled Meat Recipe with Shanks 43:09 Using Bones for Dogs and Stock 44:27 Processing the Front Shoulder 47:34 Cleaning and Preparing Meat for Grinding 50:07 Maximizing Meat Yield and Storage Tips 01:07:48 Final Thoughts and Conclusion ~ Support Okayest Cook by grabbing some of our new merch! https://shop-okayestcook.square.site/Shopping with our favorite brand via affiliate links is also a huge help ~ Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr ~More at https://OkayestCook.com Sign up for our Second Helpings newsletter: https://OkayestCook.com/subscribe Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew: Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Andy Heiser Email: Andy@OkayestCook.com Web: RakeDevelopment.com Instagram: @andheiser Mastering Deer Butchery:


A Hands-On GuideIn this episode of the Okayest Cook Podcast, host Chris Whonsetler is joined by Andy Heiser for an in-depth, hands-on breakdown of butchering a deer. The duo discusses the various cuts from the rear hindquarter and front shoulder, offers tips and tricks for meat preparation, and emphasizes the importance of understanding where your food comes from. Chris and Andy also share notable meal experiences and discuss different recipes and cooking techniques for venison. They cover essential equipment, safety tips, and the importance of properly trimming and cleaning meat for optimal flavor and quality. This episode serves as a comprehensive guide for hunters and home cooks looking to maximize their yield and culinary experience from hunting.


Mentioned in Episode:

- Meat Eater Cookbook: https://store.themeateater.com/products/the-meateater-fish-and-game-cookbook?variant=42137336283234

- Yeti Bowl Affiliate Link: https://yetius.pxf.io/o42nme- Anova Vac Sealer Affiliate Link: https://alnk.to/3njQBc7

- MEAT! Grinder Affiliate Link: https://alnk.to/eZJRl43 - Outdoor Edge 20% off Code: OKC20- Blade Roast Highlight Reel: https://www.instagram.com/reel/DRrsb3ogALU/?igsh=ZTJuMXB3YWE1cWVo

- Jeremiah Doughty: https://www.instagram.com/fromfieldtoplate

- Browning Meat Wrong: https://open.spotify.com/episode/51vndcELPel7myHCioU2WQ?si=55e663eb1cd4448e


Chapters: 00:00 Introduction and Podcast Setup

00:42 Hunting Season Updates

01:10 Breaking Down the Deer

02:37 Notable Meals and Drinks

06:41 Butchering Techniques and Tips

15:49 Tools and Equipment for Butchering

34:22 Packaging and Storing Meat

41:29 Tying the Shank and Cooking Tips

41:50 Pulled Meat Recipe with Shanks

43:09 Using Bones for Dogs and Stock

44:27 Processing the Front Shoulder

47:34 Cleaning and Preparing Meat for Grinding

50:07 Maximizing Meat Yield and Storage Tips

01:07:48 Final Thoughts and Conclusion


~ Support Okayest Cook by grabbing some of our new merch! https://shop-okayestcook.square.site/Shopping with our favorite brand via affiliate links is also a huge help ~

Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR

MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r

Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2

Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq

Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr


~More at https://OkayestCook.com

Sign up for our Second Helpings newsletter: https://OkayestCook.com/subscribe

Connect with us on Instagram @Okayest_Cook

And facebook.com/AnOkayestCook

Video feed on YouTube.com/@OkayestCook


Crew: Chris Whonsetler

Email: Chris@OkayestCook.com

Web: ChrisWhonsetler.com

Instagram: @FromFieldToTable & @WhonPhoto


Andy Heiser

Email: Andy@OkayestCook.com

Web: RakeDevelopment.com

Instagram: @andheiser

]]> 4765 no Making Food My Way with Jose Alberto Berraza https://OkayestCook.com Exploring Unconventional Flavors with Jose Alberto Barraza: From Tacos to Grasshoppers In this engaging episode of the Okayest Cook Podcast, host Chris Whonsetler welcomes special guest Jose Alberto Barraza, a Texas-born, Mexico-raised cooking enthusiast and content creator behind 'No Way Jose Cuisines.' Jose shares his culinary journey, from growing up in a family bakery to becoming a popular food content creator on YouTube, Instagram, and TikTok. Together, they dive into the art of making authentic Mexican dishes, experimenting with international cuisines, and trying unconventional ingredients like beef tongue, tripa, and grasshoppers. The episode also touches on the importance of open-mindedness in food, mental health challenges in content creation, and the joys of commensality—eating together to create lasting memories. Tune in for delicious recipes, unique food experiences, and valuable insights into culinary creativity. Find Jose Web: https://nowayjosecuisineshop.com YouTube: https://www.youtube.com/@NoWayJoseCuisine Instagram: https://www.instagram.com/NoWayJoseCuisine/ ~ Support Okayest Cook by shopping with our favorite brands ~ Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr ~ Chapters: 00:00 Introduction and Guest Introduction 01:14 Guest's Background and Early Life 02:43 Journey to Becoming a Content Creator 05:51 Challenges and Successes in Content Creation 17:25 Mental Health and Taking Breaks 28:17 Favorite Foods and Cooking Techniques 45:39 Exploring Local Mexican Restaurants 46:35 Authenticity in Ethnic Cuisine 48:06 Cooking at Home vs. Dining Out 48:56 The Rise of Home Cooking 49:45 Challenges of Finding Ingredients 50:47 Adventures in Trying New Foods 54:04 The Benefits of Eating Insects 54:43 Cultural Differences in Food Consumption 01:01:33 The Importance of Using the Whole Animal 01:19:35 Food Memories and Cultural Connections 01:21:40 Encouragement to Try New Foods Mentioned in Episode:  Jose’s Rice Paper Taco Salad: https://youtu.be/iv8wcGmnGXc?si=LDHBcZKwW4byq5h8 Indy Taco Places: https://pacostaquerias.com/ https://www.laparadaindy.com/ More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Tue, 18 Nov 2025 10:00:00 -0000 full 2 71 Okayest Podcast Network Exploring Unconventional Flavors with Jose Alberto Barraza: From Tacos to Grasshoppers In this engaging episode of the Okayest Cook Podcast, host Chris Whonsetler welcomes special guest Jose Alberto Barraza, a Texas-born, Mexico-raised cooking enthusiast and content creator behind 'No Way Jose Cuisines.' Jose shares his culinary journey, from growing up in a family bakery to becoming a popular food content creator on YouTube, Instagram, and TikTok. Together, they dive into the art of making authentic Mexican dishes, experimenting with international cuisines, and trying unconventional ingredients like beef tongue, tripa, and grasshoppers. The episode also touches on the importance of open-mindedness in food, mental health challenges in content creation, and the joys of commensality—eating together to create lasting memories. Tune in for delicious recipes, unique food experiences, and valuable insights into culinary creativity. Find Jose Web: https://nowayjosecuisineshop.com YouTube: https://www.youtube.com/@NoWayJoseCuisine Instagram: https://www.instagram.com/NoWayJoseCuisine/ ~ Support Okayest Cook by shopping with our favorite brands ~ Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr ~ Chapters: 00:00 Introduction and Guest Introduction 01:14 Guest's Background and Early Life 02:43 Journey to Becoming a Content Creator 05:51 Challenges and Successes in Content Creation 17:25 Mental Health and Taking Breaks 28:17 Favorite Foods and Cooking Techniques 45:39 Exploring Local Mexican Restaurants 46:35 Authenticity in Ethnic Cuisine 48:06 Cooking at Home vs. Dining Out 48:56 The Rise of Home Cooking 49:45 Challenges of Finding Ingredients 50:47 Adventures in Trying New Foods 54:04 The Benefits of Eating Insects 54:43 Cultural Differences in Food Consumption 01:01:33 The Importance of Using the Whole Animal 01:19:35 Food Memories and Cultural Connections 01:21:40 Encouragement to Try New Foods Mentioned in Episode:  Jose’s Rice Paper Taco Salad: https://youtu.be/iv8wcGmnGXc?si=LDHBcZKwW4byq5h8 Indy Taco Places: https://pacostaquerias.com/ https://www.laparadaindy.com/ More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Exploring Unconventional Flavors with Jose Alberto Barraza: From Tacos to Grasshoppers

In this engaging episode of the Okayest Cook Podcast, host Chris Whonsetler welcomes special guest Jose Alberto Barraza, a Texas-born, Mexico-raised cooking enthusiast and content creator behind 'No Way Jose Cuisines.' Jose shares his culinary journey, from growing up in a family bakery to becoming a popular food content creator on YouTube, Instagram, and TikTok. Together, they dive into the art of making authentic Mexican dishes, experimenting with international cuisines, and trying unconventional ingredients like beef tongue, tripa, and grasshoppers. The episode also touches on the importance of open-mindedness in food, mental health challenges in content creation, and the joys of commensality—eating together to create lasting memories. Tune in for delicious recipes, unique food experiences, and valuable insights into culinary creativity.

Find Jose

Web: https://nowayjosecuisineshop.com

YouTube: https://www.youtube.com/@NoWayJoseCuisine

Instagram: https://www.instagram.com/NoWayJoseCuisine/

~ Support Okayest Cook by shopping with our favorite brands ~

Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR

MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r

Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2

Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq

Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr

~

Chapters:

00:00 Introduction and Guest Introduction

01:14 Guest's Background and Early Life

02:43 Journey to Becoming a Content Creator

05:51 Challenges and Successes in Content Creation

17:25 Mental Health and Taking Breaks

28:17 Favorite Foods and Cooking Techniques

45:39 Exploring Local Mexican Restaurants

46:35 Authenticity in Ethnic Cuisine

48:06 Cooking at Home vs. Dining Out

48:56 The Rise of Home Cooking

49:45 Challenges of Finding Ingredients

50:47 Adventures in Trying New Foods

54:04 The Benefits of Eating Insects

54:43 Cultural Differences in Food Consumption

01:01:33 The Importance of Using the Whole Animal

01:19:35 Food Memories and Cultural Connections

01:21:40 Encouragement to Try New Foods

Mentioned in Episode: 

Jose’s Rice Paper Taco Salad: https://youtu.be/iv8wcGmnGXc?si=LDHBcZKwW4byq5h8

Indy Taco Places:

https://pacostaquerias.com/

https://www.laparadaindy.com/

More at OkayestCook.com

Connect with us on Instagram @Okayest_Cook

And facebook.com/AnOkayestCook

Video feed on YouTube.com/@OkayestCook

Crew: 

Chris Whonsetler

Email: Chris@OkayestCook.com

Web: ChrisWhonsetler.com

Instagram: @FromFieldToTable & @WhonPhoto


]]> 5142 no Bradley Houser - Chicken & Beer Fest Food, Community, and Chicken: A Journey with Bradley Houser In this episode of the Okayest Cook podcast, host Chris Whonsetler talks with Bradley Houser about the vibrant culinary scene and community spirit in Indianapolis, focusing on Bradley's role in creating the Chicken and Beer Festival. They explore various facets of food culture, from food deserts to chicken cooking tips, and the importance of community and sharing meals. Bradley shares insights into running a food festival, promoting Indy restaurants, and the personal and societal impacts of food events. The episode is enriched with humorous anecdotes, personal stories, and practical cooking tips. 00:00 Introduction to Hot Mess Indy and Dirty Dishes 00:27 Snacking and Music 01:09 Welcome to Okayest Cook Podcast 02:30 Notable Meals and Local Restaurants 08:01 The Concept of Eat Here Indy 10:35 Chicken and Beer Festival 22:55 Food Deserts and Community Impact 27:36 Thanksgiving Leftovers and Food Waste Solutions 28:35 Cooking Chicken at Home: Tips and Tricks 28:53 The Art of Air Frying and Grilling 31:29 Festival Insights and Community Impact 33:56 Challenges and Rewards of Organizing Food Events 35:09 Supporting Local Restaurants and Vendors 36:58 Cooking Techniques and Controversies 47:20 Festival Details and Final Thoughts Find Guest: Web: eathere.co / chickenandbeeindy.com  Social: https://www.instagram.com/eathereindy / https://www.instagram.com/chickenandbeerindy ~ Support Okayest Cook by grabbing some of our new merch!  https://shop-okayestcook.square.site/ Shopping with our favorite brand via affiliate links is also a huge help ~ Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr ~ More at https://OkayestCook.com Sign up for our Second Helpings newsletter: https://OkayestCook.com/subscribe Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Wed, 01 Oct 2025 21:10:00 -0000 full Okayest Podcast Network Food, Community, and Chicken: A Journey with Bradley Houser In this episode of the Okayest Cook podcast, host Chris Whonsetler talks with Bradley Houser about the vibrant culinary scene and community spirit in Indianapolis, focusing on Bradley's role in creating the Chicken and Beer Festival. They explore various facets of food culture, from food deserts to chicken cooking tips, and the importance of community and sharing meals. Bradley shares insights into running a food festival, promoting Indy restaurants, and the personal and societal impacts of food events. The episode is enriched with humorous anecdotes, personal stories, and practical cooking tips. 00:00 Introduction to Hot Mess Indy and Dirty Dishes 00:27 Snacking and Music 01:09 Welcome to Okayest Cook Podcast 02:30 Notable Meals and Local Restaurants 08:01 The Concept of Eat Here Indy 10:35 Chicken and Beer Festival 22:55 Food Deserts and Community Impact 27:36 Thanksgiving Leftovers and Food Waste Solutions 28:35 Cooking Chicken at Home: Tips and Tricks 28:53 The Art of Air Frying and Grilling 31:29 Festival Insights and Community Impact 33:56 Challenges and Rewards of Organizing Food Events 35:09 Supporting Local Restaurants and Vendors 36:58 Cooking Techniques and Controversies 47:20 Festival Details and Final Thoughts Find Guest: Web: eathere.co / chickenandbeeindy.com  Social: https://www.instagram.com/eathereindy / https://www.instagram.com/chickenandbeerindy ~ Support Okayest Cook by grabbing some of our new merch!  https://shop-okayestcook.square.site/ Shopping with our favorite brand via affiliate links is also a huge help ~ Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr ~ More at https://OkayestCook.com Sign up for our Second Helpings newsletter: https://OkayestCook.com/subscribe Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Food, Community, and Chicken: A Journey with Bradley Houser

In this episode of the Okayest Cook podcast, host Chris Whonsetler talks with Bradley Houser about the vibrant culinary scene and community spirit in Indianapolis, focusing on Bradley's role in creating the Chicken and Beer Festival. They explore various facets of food culture, from food deserts to chicken cooking tips, and the importance of community and sharing meals. Bradley shares insights into running a food festival, promoting Indy restaurants, and the personal and societal impacts of food events. The episode is enriched with humorous anecdotes, personal stories, and practical cooking tips.

00:00 Introduction to Hot Mess Indy and Dirty Dishes

00:27 Snacking and Music

01:09 Welcome to Okayest Cook Podcast

02:30 Notable Meals and Local Restaurants

08:01 The Concept of Eat Here Indy

10:35 Chicken and Beer Festival

22:55 Food Deserts and Community Impact

27:36 Thanksgiving Leftovers and Food Waste Solutions

28:35 Cooking Chicken at Home: Tips and Tricks

28:53 The Art of Air Frying and Grilling

31:29 Festival Insights and Community Impact

33:56 Challenges and Rewards of Organizing Food Events

35:09 Supporting Local Restaurants and Vendors

36:58 Cooking Techniques and Controversies

47:20 Festival Details and Final Thoughts

Find Guest:

Web: eathere.co / chickenandbeeindy.com 

Social: https://www.instagram.com/eathereindy / https://www.instagram.com/chickenandbeerindy

~ Support Okayest Cook by grabbing some of our new merch! 

https://shop-okayestcook.square.site/

Shopping with our favorite brand via affiliate links is also a huge help ~

Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR

MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r

Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2

Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq

Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr

~

More at https://OkayestCook.com

Sign up for our Second Helpings newsletter: https://OkayestCook.com/subscribe

Connect with us on Instagram @Okayest_Cook

And facebook.com/AnOkayestCook

Video feed on YouTube.com/@OkayestCook

Crew: 

Chris Whonsetler

Email: Chris@OkayestCook.com

Web: ChrisWhonsetler.com

Instagram: @FromFieldToTable & @WhonPhoto


]]> 3150 no BHA Rendezvous Pt5 - Jeff Benda - Walleye with Dandelion Gremolata https://OkayestCook.com In this episode of the Okayest Cook Podcast, host Chris Whonsetler joins Chef Jeff Benda at the Backcountry Hunters and Anglers Rendezvous. They discuss their experiences at the Field to Table dinner, where Jeff prepared a standout walleye dish with unique ingredients like quinoa salad and dandelion greens. Jeff, a seasoned chef specializing in wild game, shares his journey from working in restaurants to becoming a full-time wild game cooking expert. The conversation also delves into the importance of involving kids in cooking, making wild game dishes approachable for families, and the support from sponsors like Outdoor Edge, including a special discount code for listeners. Find Jeff: Web: https://wildgameandfish.com Social: https://www.instagram.com/wildgameandfish/ Quinoa Salad Recipe: https://wildgameandfish.com/ocean-trout ~ Support Okayest Cook by grabbing some of our new merch!  https://shop-okayestcook.square.site/ Shopping with our favorite brand via affiliate links is also a huge help ~ Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr ~ 00:00 Introduction and Event Overview 00:59 Meet the Chef: Jeff Benda 02:04 The Joy of Cooking and Community 04:06 Notable Meal of the Week 04:34 Jeff Benda's Culinary Journey 11:57 Cooking Techniques and Tips 25:35 The Importance of Crispy Fish Skin 26:16 Topping the Dish with Dandelion Flowers 27:05 Cooking Fish for Non-Fish Lovers 29:13 Cooking with Kids: A Presentation 39:24 Teaching Kids About Wild Game 41:54 Engaging Kids in Cooking 47:38 Substituting Wild Game in Recipes 48:50 Conclusion and Final Thoughts Mentioned in Episode:  Outdoor Edge Wild Game Wednesdays: https://www.outdooredge.com/blogs/wild-game-wednesday 20% Discount code: OKC20 More at https://OkayestCook.com Sign up for our Second Helpings newsletter: https://OkayestCook.com/subscribe Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Mon, 22 Sep 2025 17:26:00 -0000 full 2 69 Okayest Podcast Network In this episode of the Okayest Cook Podcast, host Chris Whonsetler joins Chef Jeff Benda at the Backcountry Hunters and Anglers Rendezvous. They discuss their experiences at the Field to Table dinner, where Jeff prepared a standout walleye dish with unique ingredients like quinoa salad and dandelion greens. Jeff, a seasoned chef specializing in wild game, shares his journey from working in restaurants to becoming a full-time wild game cooking expert. The conversation also delves into the importance of involving kids in cooking, making wild game dishes approachable for families, and the support from sponsors like Outdoor Edge, including a special discount code for listeners. Find Jeff: Web: https://wildgameandfish.com Social: https://www.instagram.com/wildgameandfish/ Quinoa Salad Recipe: https://wildgameandfish.com/ocean-trout ~ Support Okayest Cook by grabbing some of our new merch!  https://shop-okayestcook.square.site/ Shopping with our favorite brand via affiliate links is also a huge help ~ Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr ~ 00:00 Introduction and Event Overview 00:59 Meet the Chef: Jeff Benda 02:04 The Joy of Cooking and Community 04:06 Notable Meal of the Week 04:34 Jeff Benda's Culinary Journey 11:57 Cooking Techniques and Tips 25:35 The Importance of Crispy Fish Skin 26:16 Topping the Dish with Dandelion Flowers 27:05 Cooking Fish for Non-Fish Lovers 29:13 Cooking with Kids: A Presentation 39:24 Teaching Kids About Wild Game 41:54 Engaging Kids in Cooking 47:38 Substituting Wild Game in Recipes 48:50 Conclusion and Final Thoughts Mentioned in Episode:  Outdoor Edge Wild Game Wednesdays: https://www.outdooredge.com/blogs/wild-game-wednesday 20% Discount code: OKC20 More at https://OkayestCook.com Sign up for our Second Helpings newsletter: https://OkayestCook.com/subscribe Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto In this episode of the Okayest Cook Podcast, host Chris Whonsetler joins Chef Jeff Benda at the Backcountry Hunters and Anglers Rendezvous. They discuss their experiences at the Field to Table dinner, where Jeff prepared a standout walleye dish with unique ingredients like quinoa salad and dandelion greens. Jeff, a seasoned chef specializing in wild game, shares his journey from working in restaurants to becoming a full-time wild game cooking expert. The conversation also delves into the importance of involving kids in cooking, making wild game dishes approachable for families, and the support from sponsors like Outdoor Edge, including a special discount code for listeners.

Find Jeff:

Web: https://wildgameandfish.com

Social: https://www.instagram.com/wildgameandfish/

Quinoa Salad Recipe: https://wildgameandfish.com/ocean-trout


~ Support Okayest Cook by grabbing some of our new merch! 

https://shop-okayestcook.square.site/

Shopping with our favorite brand via affiliate links is also a huge help ~

Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR

MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r

Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2

Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq

Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr

~

00:00 Introduction and Event Overview

00:59 Meet the Chef: Jeff Benda

02:04 The Joy of Cooking and Community

04:06 Notable Meal of the Week

04:34 Jeff Benda's Culinary Journey

11:57 Cooking Techniques and Tips

25:35 The Importance of Crispy Fish Skin

26:16 Topping the Dish with Dandelion Flowers

27:05 Cooking Fish for Non-Fish Lovers

29:13 Cooking with Kids: A Presentation

39:24 Teaching Kids About Wild Game

41:54 Engaging Kids in Cooking

47:38 Substituting Wild Game in Recipes

48:50 Conclusion and Final Thoughts

Mentioned in Episode: 

Outdoor Edge Wild Game Wednesdays: https://www.outdooredge.com/blogs/wild-game-wednesday

20% Discount code: OKC20

More at https://OkayestCook.com

Sign up for our Second Helpings newsletter: https://OkayestCook.com/subscribe

Connect with us on Instagram @Okayest_Cook

And facebook.com/AnOkayestCook

Video feed on YouTube.com/@OkayestCook

Crew: 

Chris Whonsetler

Email: Chris@OkayestCook.com

Web: ChrisWhonsetler.com

Instagram: @FromFieldToTable & @WhonPhoto


]]> 3030 Eat more (Alaskan) Fish with Sena Wheeler Fishing Traditions: Generations of Flavor and Quality with Sena Wheeler In this episode of Okayest Cook Podcast, hosts Chris Whonsetler and Andy Heiser sit down with Sena Wheeler, a fifth-generation fisherman and co-founder of Sena Seafish. The conversation spans a variety of topics, including the family's rich history in the fishing industry, nutritional benefits of different fish species, and how to properly handle and cook fish. Sina shares insightful tips on defrosting and preparing fish, the differences between various kinds of salmon, and addresses common concerns about mercury in seafood. The episode also delves into personal stories, culinary techniques, and the importance of sourcing high-quality ingredients. Listen in for a wealth of information on integrating more fish into your diet and ensuring it's done in the healthiest and most flavorful way possible. Find Sena: Sena Sea - www.senasea.com Facebook - https://www.facebook.com/senaseafoods/ Instagram - https://www.instagram.com/SENASEA_SEAFOODS/ LinkedIn - https://www.linkedin.com/in/sena-wheeler-3617a2a0/ Youtube - https://www.youtube.com/channel/UC_B_yPTrE879H_KM1fCCuRQ ~ Support Okayest Cook by grabbing some of our new merch!  https://shop-okayestcook.square.site/ Shopping with our favorite brand via affiliate links is also a huge help ~ Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr ~ 00:00 🎣 Kicking Off with Quirky Intros 00:38 🎙️ Welcome to Okayest Cook Podcast 00:55 👋 Meet Our Special Guest: Sena Wheeler 01:42 🍽️ Memorable Meals and Food Stories 03:32 🐟 Fish Tales and Family Traditions 11:22 📦 The Art of Shipping Fresh Fish 16:37 🌊 The Nutritional Benefits of Fish 29:53 Cooking Fish: Avoiding Overcooking 30:11 Discussing Tuna: Nutritional Insights and Cooking Tips 34:39 Freezing and Storing Fish: Best Practices 41:21 Thawing and Preparing Frozen Fish 48:18 Cooking Techniques: Grilling and Cedar Plank Methods 53:32 Final Thoughts and Recommendations More at https://OkayestCook.com Sign up for our Second Helpings newsletter: https://OkayestCook.com/subscribe Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Andy Heiser Email: Andy@OkayestCook.com Web: RakeDevelopment.com Instagram: @andheiser Thu, 28 Aug 2025 01:07:00 -0000 full Okayest Podcast Network Fishing Traditions: Generations of Flavor and Quality with Sena Wheeler In this episode of Okayest Cook Podcast, hosts Chris Whonsetler and Andy Heiser sit down with Sena Wheeler, a fifth-generation fisherman and co-founder of Sena Seafish. The conversation spans a variety of topics, including the family's rich history in the fishing industry, nutritional benefits of different fish species, and how to properly handle and cook fish. Sina shares insightful tips on defrosting and preparing fish, the differences between various kinds of salmon, and addresses common concerns about mercury in seafood. The episode also delves into personal stories, culinary techniques, and the importance of sourcing high-quality ingredients. Listen in for a wealth of information on integrating more fish into your diet and ensuring it's done in the healthiest and most flavorful way possible. Find Sena: Sena Sea - www.senasea.com Facebook - https://www.facebook.com/senaseafoods/ Instagram - https://www.instagram.com/SENASEA_SEAFOODS/ LinkedIn - https://www.linkedin.com/in/sena-wheeler-3617a2a0/ Youtube - https://www.youtube.com/channel/UC_B_yPTrE879H_KM1fCCuRQ ~ Support Okayest Cook by grabbing some of our new merch!  https://shop-okayestcook.square.site/ Shopping with our favorite brand via affiliate links is also a huge help ~ Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr ~ 00:00 🎣 Kicking Off with Quirky Intros 00:38 🎙️ Welcome to Okayest Cook Podcast 00:55 👋 Meet Our Special Guest: Sena Wheeler 01:42 🍽️ Memorable Meals and Food Stories 03:32 🐟 Fish Tales and Family Traditions 11:22 📦 The Art of Shipping Fresh Fish 16:37 🌊 The Nutritional Benefits of Fish 29:53 Cooking Fish: Avoiding Overcooking 30:11 Discussing Tuna: Nutritional Insights and Cooking Tips 34:39 Freezing and Storing Fish: Best Practices 41:21 Thawing and Preparing Frozen Fish 48:18 Cooking Techniques: Grilling and Cedar Plank Methods 53:32 Final Thoughts and Recommendations More at https://OkayestCook.com Sign up for our Second Helpings newsletter: https://OkayestCook.com/subscribe Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Andy Heiser Email: Andy@OkayestCook.com Web: RakeDevelopment.com Instagram: @andheiser Fishing Traditions: Generations of Flavor and Quality with Sena Wheeler

In this episode of Okayest Cook Podcast, hosts Chris Whonsetler and Andy Heiser sit down with Sena Wheeler, a fifth-generation fisherman and co-founder of Sena Seafish. The conversation spans a variety of topics, including the family's rich history in the fishing industry, nutritional benefits of different fish species, and how to properly handle and cook fish. Sina shares insightful tips on defrosting and preparing fish, the differences between various kinds of salmon, and addresses common concerns about mercury in seafood. The episode also delves into personal stories, culinary techniques, and the importance of sourcing high-quality ingredients. Listen in for a wealth of information on integrating more fish into your diet and ensuring it's done in the healthiest and most flavorful way possible.

Find Sena:

Sena Sea - www.senasea.com

Facebook - https://www.facebook.com/senaseafoods/

Instagram - https://www.instagram.com/SENASEA_SEAFOODS/

LinkedIn - https://www.linkedin.com/in/sena-wheeler-3617a2a0/

Youtube - https://www.youtube.com/channel/UC_B_yPTrE879H_KM1fCCuRQ

~ Support Okayest Cook by grabbing some of our new merch! 

https://shop-okayestcook.square.site/

Shopping with our favorite brand via affiliate links is also a huge help ~

Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR

MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r

Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2

Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq

Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr

~

00:00 🎣 Kicking Off with Quirky Intros

00:38 🎙️ Welcome to Okayest Cook Podcast

00:55 👋 Meet Our Special Guest: Sena Wheeler

01:42 🍽️ Memorable Meals and Food Stories

03:32 🐟 Fish Tales and Family Traditions

11:22 📦 The Art of Shipping Fresh Fish

16:37 🌊 The Nutritional Benefits of Fish

29:53 Cooking Fish: Avoiding Overcooking

30:11 Discussing Tuna: Nutritional Insights and Cooking Tips

34:39 Freezing and Storing Fish: Best Practices

41:21 Thawing and Preparing Frozen Fish

48:18 Cooking Techniques: Grilling and Cedar Plank Methods

53:32 Final Thoughts and Recommendations

More at https://OkayestCook.com

Sign up for our Second Helpings newsletter: https://OkayestCook.com/subscribe

Connect with us on Instagram @Okayest_Cook

And facebook.com/AnOkayestCook

Video feed on YouTube.com/@OkayestCook

Crew: 

Chris Whonsetler

Email: Chris@OkayestCook.com

Web: ChrisWhonsetler.com

Instagram: @FromFieldToTable & @WhonPhoto

Andy Heiser

Email: Andy@OkayestCook.com

Web: RakeDevelopment.com

Instagram: @andheiser

]]> 3505 BHA Rendezvous PT4 - Tom Healy - Pickled Fiddleheads https://OkayestCook.com Foraging, Fiddleheads, and Wild Game Creations with Chef Tom Healy In this episode of the Okayest Cook Podcast, host Chris Whonsetler sits down with Tom Healy, a chef and woodworker from Wisdom, Montana, at the BHA Rendezvous. They discuss their participation in the 'Field to Table' dinner event, where Tom captivated everyone with his unique foraged palette cleanser and wild game dessert. Tom shares his journey in cooking, his passion for foraging, and details from his intricate recipes such as a sauce made from highbush cranberry and elk bone broth, and candied gobbler cracklings. The conversation touches on foraging tips, equilibrium brining techniques, and creative ways of incorporating wild game into various dishes. Tom also emphasizes the importance of sustainability and proper harvesting practices. If you've ever been curious about the world of wild foraged foods and innovative game cooking, this episode is a must-listen. Find Tom: Web: https://wisdomriver.works/ Social: https://www.instagram.com/wisdomriverworks/ ~ Support Okayest Cook by grabbing some of our new merch!  https://shop-okayestcook.square.site/ Shopping with our favorite brand via affiliate links is also a huge help ~ Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr ~ 00:00 Welcome to the Okay Cook Podcast 00:57 Meet Tom Healy: Chef and Forager 01:53 Tom Healy's Culinary Background 03:04 Foraging and Cooking Tips 03:43 The Art of Pickling and Preserving 06:04 Exploring Unique Ingredients 12:06 Wild Game Desserts 17:41 Discovering the Thimble Berry 18:53 Maple Syrup and Thimble Berry Delights 19:25 Crafting Unique Sauces and Desserts 24:14 Exploring Elk Bacon and Pastrami Techniques 24:45 Equilibrium Brining Explained 31:07 Final Thoughts and Farewells More at https://OkayestCook.com Sign up for our Second Helpings newsletter: https://OkayestCook.com/subscribe Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Wed, 06 Aug 2025 09:00:00 -0000 full Okayest Podcast Network Foraging, Fiddleheads, and Wild Game Creations with Chef Tom Healy In this episode of the Okayest Cook Podcast, host Chris Whonsetler sits down with Tom Healy, a chef and woodworker from Wisdom, Montana, at the BHA Rendezvous. They discuss their participation in the 'Field to Table' dinner event, where Tom captivated everyone with his unique foraged palette cleanser and wild game dessert. Tom shares his journey in cooking, his passion for foraging, and details from his intricate recipes such as a sauce made from highbush cranberry and elk bone broth, and candied gobbler cracklings. The conversation touches on foraging tips, equilibrium brining techniques, and creative ways of incorporating wild game into various dishes. Tom also emphasizes the importance of sustainability and proper harvesting practices. If you've ever been curious about the world of wild foraged foods and innovative game cooking, this episode is a must-listen. Find Tom: Web: https://wisdomriver.works/ Social: https://www.instagram.com/wisdomriverworks/ ~ Support Okayest Cook by grabbing some of our new merch!  https://shop-okayestcook.square.site/ Shopping with our favorite brand via affiliate links is also a huge help ~ Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr ~ 00:00 Welcome to the Okay Cook Podcast 00:57 Meet Tom Healy: Chef and Forager 01:53 Tom Healy's Culinary Background 03:04 Foraging and Cooking Tips 03:43 The Art of Pickling and Preserving 06:04 Exploring Unique Ingredients 12:06 Wild Game Desserts 17:41 Discovering the Thimble Berry 18:53 Maple Syrup and Thimble Berry Delights 19:25 Crafting Unique Sauces and Desserts 24:14 Exploring Elk Bacon and Pastrami Techniques 24:45 Equilibrium Brining Explained 31:07 Final Thoughts and Farewells More at https://OkayestCook.com Sign up for our Second Helpings newsletter: https://OkayestCook.com/subscribe Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Foraging, Fiddleheads, and Wild Game Creations with Chef Tom Healy

In this episode of the Okayest Cook Podcast, host Chris Whonsetler sits down with Tom Healy, a chef and woodworker from Wisdom, Montana, at the BHA Rendezvous. They discuss their participation in the 'Field to Table' dinner event, where Tom captivated everyone with his unique foraged palette cleanser and wild game dessert. Tom shares his journey in cooking, his passion for foraging, and details from his intricate recipes such as a sauce made from highbush cranberry and elk bone broth, and candied gobbler cracklings. The conversation touches on foraging tips, equilibrium brining techniques, and creative ways of incorporating wild game into various dishes. Tom also emphasizes the importance of sustainability and proper harvesting practices. If you've ever been curious about the world of wild foraged foods and innovative game cooking, this episode is a must-listen.

Find Tom:

Web: https://wisdomriver.works/

Social: https://www.instagram.com/wisdomriverworks/

~ Support Okayest Cook by grabbing some of our new merch! 

https://shop-okayestcook.square.site/

Shopping with our favorite brand via affiliate links is also a huge help ~

Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR

MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r

Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2

Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq

Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr

~

00:00 Welcome to the Okay Cook Podcast

00:57 Meet Tom Healy: Chef and Forager

01:53 Tom Healy's Culinary Background

03:04 Foraging and Cooking Tips

03:43 The Art of Pickling and Preserving

06:04 Exploring Unique Ingredients

12:06 Wild Game Desserts

17:41 Discovering the Thimble Berry

18:53 Maple Syrup and Thimble Berry Delights

19:25 Crafting Unique Sauces and Desserts

24:14 Exploring Elk Bacon and Pastrami Techniques

24:45 Equilibrium Brining Explained

31:07 Final Thoughts and Farewells

More at https://OkayestCook.com

Sign up for our Second Helpings newsletter: https://OkayestCook.com/subscribe

Connect with us on Instagram @Okayest_Cook

And facebook.com/AnOkayestCook

Video feed on YouTube.com/@OkayestCook

Crew: 

Chris Whonsetler

Email: Chris@OkayestCook.com

Web: ChrisWhonsetler.com

Instagram: @FromFieldToTable & @WhonPhoto


]]> 2046 no Indiana Roll for Sandwich with Jacob Pauwels https://OkayestCook.com An Adventure in Sandwich Crafting: Interview with the Roll for Sandwich Creator In this episode of the Okayest Cook Podcast, host Chris Whonsetler interviews Jacob Pauwels, famously known as the 'Roll for Sandwich guy' on Instagram and TikTok. They discuss Jacob's journey from being a video production graduate turned stay-at-home dad to a viral sandwich creator on TikTok. Jacob shares his experiences during the COVID-19 lockdowns, starting his 'Roll for Sandwich' series, and rapidly gaining popularity for his creative and chaotic sandwich-making content. They also dive into a live sandwich-making session using local Indiana ingredients, which leads to a rich discussion about flavors, food combinations, and the story behind roll for sandwich. Jacob offers insights into his methods, his background, and his engagement with fans. The episode wraps up with suggestions for listeners to recreate Jacob’s sandwiches, whether by using random number generators to select from his vast array of videos or by purchasing his latest cookbook. It’s a deep yet fun exploration of food, creativity, and the joy in culinary experimentation. Find Jacob: Tiktok: https://www.tiktok.com/@adventuresinaardia Insta: https://www.instagram.com/adventuresinaardia/ YouTube: https://www.youtube.com/channel/UCwk6sUuJr99hCywO_Zph8Mw Grab a Dice Tower: https://shoptalonclaw.com/pages/roll-for-sandwich Grab a book:  Adventures in Aardia Merch: https://adventuresinaardia.bigcartel.com/ ~ Support Okayest Cook by grabbing some of our new merch!  https://shop-okayestcook.square.site/ Shopping with our favorite brand via affiliate links is also a huge help ~ Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr ~ Chapters 00:00 Introduction and D&D Beginnings 00:41 Welcome to the Podcast 00:57 Guest Introduction: Jacob Pauwels 01:22 Gen Con and the Sandwich Guy 01:50 Recent Culinary Adventures 03:19 Adventurous Eating and Unusual Ingredients 05:31 Jacob's Background and Content Creation Journey 07:53 The Birth of Roll for Sandwich 09:51 The Viral Success of Roll for Sandwich 12:49 The Mechanics of Roll for Sandwich 18:27 Challenges and Curses in Roll for Sandwich 25:36 Memorable Sandwiches and Ingredients 38:35 Respecting Cultural Foods and Future Plans 40:53 The Impact of Roll for Sandwich 44:54 From Introvert to Internet Celebrity 46:03 The Chaos of Life and Finding Control 46:41 Upcoming Projects and Exciting Announcements 47:36 Creating the Indianapolis Roll Sandwich 48:57 Rolling for Ingredients and Building the Sandwich 01:00:03 Tasting and Reviewing the Sandwich 01:12:57 Reflecting on the Sandwich and Future Ideas 01:16:51 Exploring Indiana's Best Mains 01:17:19 Local Sausages and Unique Meats 01:18:47 Cooking Techniques and Tasting 01:20:15 Building the Perfect Sandwich 01:21:02 Hunting and Cooking Stories 01:23:04 Selecting Ingredients and Flavors 01:33:47 Sauces and Condiments 01:37:41 Final Sandwich Creations 01:44:32 Conclusion and Upcoming Events More at https://OkayestCook.com Sign up for our Second Helpings newsletter: https://OkayestCook.com/subscribe Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Thu, 31 Jul 2025 19:47:00 -0000 full 2 66 Okayest Podcast Network An Adventure in Sandwich Crafting: Interview with the Roll for Sandwich Creator In this episode of the Okayest Cook Podcast, host Chris Whonsetler interviews Jacob Pauwels, famously known as the 'Roll for Sandwich guy' on Instagram and TikTok. They discuss Jacob's journey from being a video production graduate turned stay-at-home dad to a viral sandwich creator on TikTok. Jacob shares his experiences during the COVID-19 lockdowns, starting his 'Roll for Sandwich' series, and rapidly gaining popularity for his creative and chaotic sandwich-making content. They also dive into a live sandwich-making session using local Indiana ingredients, which leads to a rich discussion about flavors, food combinations, and the story behind roll for sandwich. Jacob offers insights into his methods, his background, and his engagement with fans. The episode wraps up with suggestions for listeners to recreate Jacob’s sandwiches, whether by using random number generators to select from his vast array of videos or by purchasing his latest cookbook. It’s a deep yet fun exploration of food, creativity, and the joy in culinary experimentation. Find Jacob: Tiktok: https://www.tiktok.com/@adventuresinaardia Insta: https://www.instagram.com/adventuresinaardia/ YouTube: https://www.youtube.com/channel/UCwk6sUuJr99hCywO_Zph8Mw Grab a Dice Tower: https://shoptalonclaw.com/pages/roll-for-sandwich Grab a book:  Adventures in Aardia Merch: https://adventuresinaardia.bigcartel.com/ ~ Support Okayest Cook by grabbing some of our new merch!  https://shop-okayestcook.square.site/ Shopping with our favorite brand via affiliate links is also a huge help ~ Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr ~ Chapters 00:00 Introduction and D&D Beginnings 00:41 Welcome to the Podcast 00:57 Guest Introduction: Jacob Pauwels 01:22 Gen Con and the Sandwich Guy 01:50 Recent Culinary Adventures 03:19 Adventurous Eating and Unusual Ingredients 05:31 Jacob's Background and Content Creation Journey 07:53 The Birth of Roll for Sandwich 09:51 The Viral Success of Roll for Sandwich 12:49 The Mechanics of Roll for Sandwich 18:27 Challenges and Curses in Roll for Sandwich 25:36 Memorable Sandwiches and Ingredients 38:35 Respecting Cultural Foods and Future Plans 40:53 The Impact of Roll for Sandwich 44:54 From Introvert to Internet Celebrity 46:03 The Chaos of Life and Finding Control 46:41 Upcoming Projects and Exciting Announcements 47:36 Creating the Indianapolis Roll Sandwich 48:57 Rolling for Ingredients and Building the Sandwich 01:00:03 Tasting and Reviewing the Sandwich 01:12:57 Reflecting on the Sandwich and Future Ideas 01:16:51 Exploring Indiana's Best Mains 01:17:19 Local Sausages and Unique Meats 01:18:47 Cooking Techniques and Tasting 01:20:15 Building the Perfect Sandwich 01:21:02 Hunting and Cooking Stories 01:23:04 Selecting Ingredients and Flavors 01:33:47 Sauces and Condiments 01:37:41 Final Sandwich Creations 01:44:32 Conclusion and Upcoming Events More at https://OkayestCook.com Sign up for our Second Helpings newsletter: https://OkayestCook.com/subscribe Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto An Adventure in Sandwich Crafting: Interview with the Roll for Sandwich Creator

In this episode of the Okayest Cook Podcast, host Chris Whonsetler interviews Jacob Pauwels, famously known as the 'Roll for Sandwich guy' on Instagram and TikTok. They discuss Jacob's journey from being a video production graduate turned stay-at-home dad to a viral sandwich creator on TikTok. Jacob shares his experiences during the COVID-19 lockdowns, starting his 'Roll for Sandwich' series, and rapidly gaining popularity for his creative and chaotic sandwich-making content. They also dive into a live sandwich-making session using local Indiana ingredients, which leads to a rich discussion about flavors, food combinations, and the story behind roll for sandwich. Jacob offers insights into his methods, his background, and his engagement with fans. The episode wraps up with suggestions for listeners to recreate Jacob’s sandwiches, whether by using random number generators to select from his vast array of videos or by purchasing his latest cookbook. It’s a deep yet fun exploration of food, creativity, and the joy in culinary experimentation.


Find Jacob:

Tiktok: https://www.tiktok.com/@adventuresinaardia

Insta: https://www.instagram.com/adventuresinaardia/

YouTube: https://www.youtube.com/channel/UCwk6sUuJr99hCywO_Zph8Mw

Grab a Dice Tower: https://shoptalonclaw.com/pages/roll-for-sandwich

Grab a book: 

Adventures in Aardia Merch: https://adventuresinaardia.bigcartel.com/


~ Support Okayest Cook by grabbing some of our new merch! 

https://shop-okayestcook.square.site/

Shopping with our favorite brand via affiliate links is also a huge help ~

Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR

MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r

Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2

Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq

Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr

~


Chapters

00:00 Introduction and D&D Beginnings

00:41 Welcome to the Podcast

00:57 Guest Introduction: Jacob Pauwels

01:22 Gen Con and the Sandwich Guy

01:50 Recent Culinary Adventures

03:19 Adventurous Eating and Unusual Ingredients

05:31 Jacob's Background and Content Creation Journey

07:53 The Birth of Roll for Sandwich

09:51 The Viral Success of Roll for Sandwich

12:49 The Mechanics of Roll for Sandwich

18:27 Challenges and Curses in Roll for Sandwich

25:36 Memorable Sandwiches and Ingredients

38:35 Respecting Cultural Foods and Future Plans

40:53 The Impact of Roll for Sandwich

44:54 From Introvert to Internet Celebrity

46:03 The Chaos of Life and Finding Control

46:41 Upcoming Projects and Exciting Announcements

47:36 Creating the Indianapolis Roll Sandwich

48:57 Rolling for Ingredients and Building the Sandwich

01:00:03 Tasting and Reviewing the Sandwich

01:12:57 Reflecting on the Sandwich and Future Ideas

01:16:51 Exploring Indiana's Best Mains

01:17:19 Local Sausages and Unique Meats

01:18:47 Cooking Techniques and Tasting

01:20:15 Building the Perfect Sandwich

01:21:02 Hunting and Cooking Stories

01:23:04 Selecting Ingredients and Flavors

01:33:47 Sauces and Condiments

01:37:41 Final Sandwich Creations

01:44:32 Conclusion and Upcoming Events


More at https://OkayestCook.com

Sign up for our Second Helpings newsletter: https://OkayestCook.com/subscribe

Connect with us on Instagram @Okayest_Cook

And facebook.com/AnOkayestCook

Video feed on YouTube.com/@OkayestCook


Crew: 

Chris Whonsetler

Email: Chris@OkayestCook.com

Web: ChrisWhonsetler.com

Instagram: @FromFieldToTable & @WhonPhoto


]]> 6613 no The Best Pizza in Town with Tommy Barrett https://OkayestCook.com In this episode of the Okayest Cook podcast, host Chris Whonsetler introduces guest Tommy Barrett, a man of many hats in Indianapolis, including the founder of the Indianapolis Pizza Festival. They discuss their favorite types of pizza, food experiences, and the importance of trying new things. Tommy shares details about the upcoming Pizza Festival, including the variety of vendors, activities, and the voting process to determine the best pizza in Indianapolis. They also talk about the importance of supporting local businesses and the unique pizzas attendees can expect to sample. The conversation ends with ideas for future events and personal preferences in pizza styles. Find Tommy Web: https://www.indypizzafest.com/ Instagram: https://www.instagram.com/indypizzafest & https://www.instagram.com/startswithaquestion/ In Person: Grab Tickets for Indy Pizza Fest: https://www.eventbrite.com/e/indianapolis-pizza-festival-from-startswithaquestion-presented-by-gemco-tickets-1236264704009?aff=oddtdtcreator Mentioned in Episode:  See who will be at Indy Pizza Fest: https://www.indypizzafest.com/pizza-vendors Alan Bergo Episode: https://open.spotify.com/episode/3G6DHCdJC2YI8dneRwgSkY?si=098b51dfd7b346c8 Scott & Karlee Pizza Episode:  https://open.spotify.com/episode/0FiWEi64e828uYnKbAAIj3?si=cf41731c7dbe4a4a ~ Support Okayest Cook by grabbing some of our new merch!  https://shop-okayestcook.square.site/ Shopping with our favorite brand via affiliate links is also a huge help ~ Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr ~ 00:00 Introduction and Casual Banter 00:33 Welcome to the Podcast 00:42 Guest Introduction: Tommy Barrett 01:02 Exploring the Best Food in Indianapolis 01:44 The Importance of Trying New Things 02:43 Notable Meals and Truffle Talk 04:35 Pizza Adventures in Denver 06:15 Indy Pizza Fest Details 13:26 Personal Pizza Preferences 19:27 Making Pizza at Home 20:26 Discussing Pizza Ovens and Cooking Techniques 21:28 Pizza Styles and Crust Preferences 23:45 Favorite Pizza Toppings and Ingredients 25:50 Excitement for the Indianapolis Pizza Festival 26:26 Supporting Local and Charitable Causes 27:02 Beverage Options at the Festival 28:45 Final Preparations and Volunteer Opportunities 35:50 Signature Pizza Recipe and Festival Details More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Wed, 23 Jul 2025 19:54:00 -0000 full 2 65 Okayest Podcast Network In this episode of the Okayest Cook podcast, host Chris Whonsetler introduces guest Tommy Barrett, a man of many hats in Indianapolis, including the founder of the Indianapolis Pizza Festival. They discuss their favorite types of pizza, food experiences, and the importance of trying new things. Tommy shares details about the upcoming Pizza Festival, including the variety of vendors, activities, and the voting process to determine the best pizza in Indianapolis. They also talk about the importance of supporting local businesses and the unique pizzas attendees can expect to sample. The conversation ends with ideas for future events and personal preferences in pizza styles. Find Tommy Web: https://www.indypizzafest.com/ Instagram: https://www.instagram.com/indypizzafest & https://www.instagram.com/startswithaquestion/ In Person: Grab Tickets for Indy Pizza Fest: https://www.eventbrite.com/e/indianapolis-pizza-festival-from-startswithaquestion-presented-by-gemco-tickets-1236264704009?aff=oddtdtcreator Mentioned in Episode:  See who will be at Indy Pizza Fest: https://www.indypizzafest.com/pizza-vendors Alan Bergo Episode: https://open.spotify.com/episode/3G6DHCdJC2YI8dneRwgSkY?si=098b51dfd7b346c8 Scott & Karlee Pizza Episode:  https://open.spotify.com/episode/0FiWEi64e828uYnKbAAIj3?si=cf41731c7dbe4a4a ~ Support Okayest Cook by grabbing some of our new merch!  https://shop-okayestcook.square.site/ Shopping with our favorite brand via affiliate links is also a huge help ~ Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr ~ 00:00 Introduction and Casual Banter 00:33 Welcome to the Podcast 00:42 Guest Introduction: Tommy Barrett 01:02 Exploring the Best Food in Indianapolis 01:44 The Importance of Trying New Things 02:43 Notable Meals and Truffle Talk 04:35 Pizza Adventures in Denver 06:15 Indy Pizza Fest Details 13:26 Personal Pizza Preferences 19:27 Making Pizza at Home 20:26 Discussing Pizza Ovens and Cooking Techniques 21:28 Pizza Styles and Crust Preferences 23:45 Favorite Pizza Toppings and Ingredients 25:50 Excitement for the Indianapolis Pizza Festival 26:26 Supporting Local and Charitable Causes 27:02 Beverage Options at the Festival 28:45 Final Preparations and Volunteer Opportunities 35:50 Signature Pizza Recipe and Festival Details More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto In this episode of the Okayest Cook podcast, host Chris Whonsetler introduces guest Tommy Barrett, a man of many hats in Indianapolis, including the founder of the Indianapolis Pizza Festival. They discuss their favorite types of pizza, food experiences, and the importance of trying new things. Tommy shares details about the upcoming Pizza Festival, including the variety of vendors, activities, and the voting process to determine the best pizza in Indianapolis. They also talk about the importance of supporting local businesses and the unique pizzas attendees can expect to sample. The conversation ends with ideas for future events and personal preferences in pizza styles.

Find Tommy

Web: https://www.indypizzafest.com/

Instagram: https://www.instagram.com/indypizzafest & https://www.instagram.com/startswithaquestion/

In Person: Grab Tickets for Indy Pizza Fest: https://www.eventbrite.com/e/indianapolis-pizza-festival-from-startswithaquestion-presented-by-gemco-tickets-1236264704009?aff=oddtdtcreator

Mentioned in Episode: 

See who will be at Indy Pizza Fest: https://www.indypizzafest.com/pizza-vendors

Alan Bergo Episode: https://open.spotify.com/episode/3G6DHCdJC2YI8dneRwgSkY?si=098b51dfd7b346c8

Scott & Karlee Pizza Episode: 

https://open.spotify.com/episode/0FiWEi64e828uYnKbAAIj3?si=cf41731c7dbe4a4a

~ Support Okayest Cook by grabbing some of our new merch! 

https://shop-okayestcook.square.site/

Shopping with our favorite brand via affiliate links is also a huge help ~

Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR

MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r

Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2

Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq

Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr

~

00:00 Introduction and Casual Banter

00:33 Welcome to the Podcast

00:42 Guest Introduction: Tommy Barrett

01:02 Exploring the Best Food in Indianapolis

01:44 The Importance of Trying New Things

02:43 Notable Meals and Truffle Talk

04:35 Pizza Adventures in Denver

06:15 Indy Pizza Fest Details

13:26 Personal Pizza Preferences

19:27 Making Pizza at Home

20:26 Discussing Pizza Ovens and Cooking Techniques

21:28 Pizza Styles and Crust Preferences

23:45 Favorite Pizza Toppings and Ingredients

25:50 Excitement for the Indianapolis Pizza Festival

26:26 Supporting Local and Charitable Causes

27:02 Beverage Options at the Festival

28:45 Final Preparations and Volunteer Opportunities

35:50 Signature Pizza Recipe and Festival Details

More at OkayestCook.com

Connect with us on Instagram @Okayest_Cook

And facebook.com/AnOkayestCook

Video feed on YouTube.com/@OkayestCook

Crew: 

Chris Whonsetler

Email: Chris@OkayestCook.com

Web: ChrisWhonsetler.com

Instagram: @FromFieldToTable & @WhonPhoto


]]> 2387 no BHA Rendezvous Pt 3 - Rikki Folger - Elk Sausage Gyoza https://OkayestCook.com In this episode of Okayest Cook, host Chris Whonsetler sits down with Rikki Folger of Wild and Forged & Harvesting Nature at the BHA Rendezvous to discuss the art of field-to-table cooking. Rikki shares her experience improvising an elk sausage gyoza recipe with wild ingredients, navigating the challenges of cooking in a makeshift kitchen, and adapting to last-minute changes. The conversation covers tips for working with wild game, the importance of presentation, and practical advice on wine pairing and cooking. Ricky also teases upcoming wild game recipes and highlights the value of community, creativity, and conservation in the world of outdoor cooking.  Don’t forget to follow Ricky and BHA on Instagram @wild_and_foraged_ / @backcountryhunters for more wild game recipes and event updates! Find Rikky: Social: https://www.instagram.com/wild_and_foraged_/ BHA:  https://www.backcountryhunters.org/ Social: https://www.instagram.com/backcountryhunters/ ~ Support Okayest Cook by grabbing some of our new merch!  https://shop-okayestcook.square.site/ Shopping with our favorite brand via affiliate links is also a huge help ~ Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr ~ Chapters 00:00 – Introduction & event setup at BHA Rendezvous 01:30 – Meet Rikki Folger: Harvesting Nature & Wild and Forged 03:00 – Cooking at field-to-table events: last-minute meat surprises 05:00 – Prepping in an Airbnb kitchen: challenges & funny moments 07:30 – Assembling and frying elk sausage gyoza (pot stickers) 10:00 – Ingredient improvisation: using ramps, wild mushrooms, and adapting to what’s available 13:00 – Behind the scenes: working with other chefs and event logistics 16:00 – Presentation tips & making food look great under pressure 18:00 – Audience reactions & feedback on the dish 20:00 – Lessons learned: what Rikki would do differently next time 22:00 – Cooking with wild game: tips for flavor and texture 24:00 – Wine talk: tasting, pairing, and what to cook with 28:00 – How to use leftover wine in cooking 30:00 – Upcoming recipes: mountain lion, bobcat, and pork substitutions 33:00 – Advice for home cooks & aspiring field-to-table chefs 35:00 – Supporting conservation through food & event wrap-up 37:00 – Where to follow Ricky and final thoughts More at https://OkayestCook.com Sign up for our Second Helpings newsletter: https://OkayestCook.com/subscribe Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Wed, 23 Jul 2025 19:45:00 -0000 full 2 64 Okayest Podcast Network In this episode of Okayest Cook, host Chris Whonsetler sits down with Rikki Folger of Wild and Forged & Harvesting Nature at the BHA Rendezvous to discuss the art of field-to-table cooking. Rikki shares her experience improvising an elk sausage gyoza recipe with wild ingredients, navigating the challenges of cooking in a makeshift kitchen, and adapting to last-minute changes. The conversation covers tips for working with wild game, the importance of presentation, and practical advice on wine pairing and cooking. Ricky also teases upcoming wild game recipes and highlights the value of community, creativity, and conservation in the world of outdoor cooking.  Don’t forget to follow Ricky and BHA on Instagram @wild_and_foraged_ / @backcountryhunters for more wild game recipes and event updates! Find Rikky: Social: https://www.instagram.com/wild_and_foraged_/ BHA:  https://www.backcountryhunters.org/ Social: https://www.instagram.com/backcountryhunters/ ~ Support Okayest Cook by grabbing some of our new merch!  https://shop-okayestcook.square.site/ Shopping with our favorite brand via affiliate links is also a huge help ~ Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr ~ Chapters 00:00 – Introduction & event setup at BHA Rendezvous 01:30 – Meet Rikki Folger: Harvesting Nature & Wild and Forged 03:00 – Cooking at field-to-table events: last-minute meat surprises 05:00 – Prepping in an Airbnb kitchen: challenges & funny moments 07:30 – Assembling and frying elk sausage gyoza (pot stickers) 10:00 – Ingredient improvisation: using ramps, wild mushrooms, and adapting to what’s available 13:00 – Behind the scenes: working with other chefs and event logistics 16:00 – Presentation tips & making food look great under pressure 18:00 – Audience reactions & feedback on the dish 20:00 – Lessons learned: what Rikki would do differently next time 22:00 – Cooking with wild game: tips for flavor and texture 24:00 – Wine talk: tasting, pairing, and what to cook with 28:00 – How to use leftover wine in cooking 30:00 – Upcoming recipes: mountain lion, bobcat, and pork substitutions 33:00 – Advice for home cooks & aspiring field-to-table chefs 35:00 – Supporting conservation through food & event wrap-up 37:00 – Where to follow Ricky and final thoughts More at https://OkayestCook.com Sign up for our Second Helpings newsletter: https://OkayestCook.com/subscribe Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto In this episode of Okayest Cook, host Chris Whonsetler sits down with Rikki Folger of Wild and Forged & Harvesting Nature at the BHA Rendezvous to discuss the art of field-to-table cooking. Rikki shares her experience improvising an elk sausage gyoza recipe with wild ingredients, navigating the challenges of cooking in a makeshift kitchen, and adapting to last-minute changes. The conversation covers tips for working with wild game, the importance of presentation, and practical advice on wine pairing and cooking. Ricky also teases upcoming wild game recipes and highlights the value of community, creativity, and conservation in the world of outdoor cooking. 

Don’t forget to follow Ricky and BHA on Instagram @wild_and_foraged_ / @backcountryhunters for more wild game recipes and event updates!


Find Rikky:

Social: https://www.instagram.com/wild_and_foraged_/


BHA: 

https://www.backcountryhunters.org/

Social: https://www.instagram.com/backcountryhunters/


~ Support Okayest Cook by grabbing some of our new merch! 

https://shop-okayestcook.square.site/

Shopping with our favorite brand via affiliate links is also a huge help ~

Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR

MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r

Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2

Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq

Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr

~

Chapters

00:00 – Introduction & event setup at BHA Rendezvous

01:30 – Meet Rikki Folger: Harvesting Nature & Wild and Forged

03:00 – Cooking at field-to-table events: last-minute meat surprises

05:00 – Prepping in an Airbnb kitchen: challenges & funny moments

07:30 – Assembling and frying elk sausage gyoza (pot stickers)

10:00 – Ingredient improvisation: using ramps, wild mushrooms, and adapting to what’s available

13:00 – Behind the scenes: working with other chefs and event logistics

16:00 – Presentation tips & making food look great under pressure

18:00 – Audience reactions & feedback on the dish

20:00 – Lessons learned: what Rikki would do differently next time

22:00 – Cooking with wild game: tips for flavor and texture

24:00 – Wine talk: tasting, pairing, and what to cook with

28:00 – How to use leftover wine in cooking

30:00 – Upcoming recipes: mountain lion, bobcat, and pork substitutions

33:00 – Advice for home cooks & aspiring field-to-table chefs

35:00 – Supporting conservation through food & event wrap-up

37:00 – Where to follow Ricky and final thoughts


More at https://OkayestCook.com

Sign up for our Second Helpings newsletter: https://OkayestCook.com/subscribe

Connect with us on Instagram @Okayest_Cook

And facebook.com/AnOkayestCook

Video feed on YouTube.com/@OkayestCook


Crew: 

Chris Whonsetler

Email: Chris@OkayestCook.com

Web: ChrisWhonsetler.com

Instagram: @FromFieldToTable & @WhonPhoto


]]> 1920 no Culinary Collaborations with Tinker Street https://OkayestCook.com Exploring Tinker Street: Culinary Collaborations and Local Ingredients In this exciting episode of the Okay Cook Podcast, host Chris Whonsetler meets up with Andy Heiser and engages with Jourdan Ivory, the Restaurant Operations Manager, and Tyler Shortt, the Executive Chef, of Tinker Street. They delve into their roles, recent collaborations, and the essence of local ingredients. The conversation touches on various culinary events such as MOKAO and the Peony Festival, highlighting their unique dishes and the importance of community in the food scene. The episode also explores the challenges and joys of maintaining a hospitality-driven restaurant, tips for home chefs, and the ongoing efforts to educate the next generation of chefs. With personal anecdotes and insights, this episode provides a comprehensive look into the delicious world of Tinker Street and the broader Indianapolis culinary landscape. Find Jourdan & Tyler Web: https://tinkerstreetrestaurant.com/ Instagram: https://www.instagram.com/tinkerstreetindy/?hl=en In Person: 402 E 16th St, Indianapolis, IN 46202 ~ Support Okayest Cook by shopping with our favorite brands ~ Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr ~ Mentioned in Episode:  Ariel & Youssef Episode: ⁠https://open.spotify.com/episode/3x7ApeA1wZ0zy1SOMj717o?si=9d43dd30304a42aa⁠ Epicurean Event: Oct 4!  ⁠https://www.instagram.com/stories/highlights/17903573808044419/?hl=en⁠ ⁠https://www.epicureanindy.com/⁠ Caitlin Green Oxtail Recipe at end of Episode 22: ⁠https://open.spotify.com/episode/6JEsQM26vpCilO2wntqWIE?si=44729e154dcc404a⁠ 00:00 Introduction and Casual Banter 00:26 Meet the Guests: Jourdan and Tyler from Tinker Street 01:17 Reconnecting and Past Events 02:54 MOKAO Event Highlights 03:42 The Art of Collaboration in the Culinary World 18:12 Local Ingredients and Seasonal Cooking 26:43 Educating the Future Chefs 28:09 The Importance of Culinary Skills for Kids 28:20 Challenges of Cooking for Large Groups 28:52 The Process of Creating a Restaurant Dish 30:02 The Role of Preparation in Cooking 31:06 Testing and Scaling Recipes 32:09 The Secret Sauce: Cooking to Taste 38:59 Balancing Customer Preferences and Dish Integrity 41:04 The Unique Experience at Tinker Street 41:52 Collaborating with Local Art and Farmers 43:14 Encouraging Home Chefs to Keep It Simple 47:48 Community Engagement and Future Events 58:55 Conclusion and Final Thoughts More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Andy Heiser Email: Andy@OkayestCook.com Web: RakeDevelopment.com Instagram: @andheiser Mon, 14 Jul 2025 18:55:00 -0000 full Okayest Podcast Network Exploring Tinker Street: Culinary Collaborations and Local Ingredients In this exciting episode of the Okay Cook Podcast, host Chris Whonsetler meets up with Andy Heiser and engages with Jourdan Ivory, the Restaurant Operations Manager, and Tyler Shortt, the Executive Chef, of Tinker Street. They delve into their roles, recent collaborations, and the essence of local ingredients. The conversation touches on various culinary events such as MOKAO and the Peony Festival, highlighting their unique dishes and the importance of community in the food scene. The episode also explores the challenges and joys of maintaining a hospitality-driven restaurant, tips for home chefs, and the ongoing efforts to educate the next generation of chefs. With personal anecdotes and insights, this episode provides a comprehensive look into the delicious world of Tinker Street and the broader Indianapolis culinary landscape. Find Jourdan & Tyler Web: https://tinkerstreetrestaurant.com/ Instagram: https://www.instagram.com/tinkerstreetindy/?hl=en In Person: 402 E 16th St, Indianapolis, IN 46202 ~ Support Okayest Cook by shopping with our favorite brands ~ Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr ~ Mentioned in Episode:  Ariel & Youssef Episode: ⁠https://open.spotify.com/episode/3x7ApeA1wZ0zy1SOMj717o?si=9d43dd30304a42aa⁠ Epicurean Event: Oct 4!  ⁠https://www.instagram.com/stories/highlights/17903573808044419/?hl=en⁠ ⁠https://www.epicureanindy.com/⁠ Caitlin Green Oxtail Recipe at end of Episode 22: ⁠https://open.spotify.com/episode/6JEsQM26vpCilO2wntqWIE?si=44729e154dcc404a⁠ 00:00 Introduction and Casual Banter 00:26 Meet the Guests: Jourdan and Tyler from Tinker Street 01:17 Reconnecting and Past Events 02:54 MOKAO Event Highlights 03:42 The Art of Collaboration in the Culinary World 18:12 Local Ingredients and Seasonal Cooking 26:43 Educating the Future Chefs 28:09 The Importance of Culinary Skills for Kids 28:20 Challenges of Cooking for Large Groups 28:52 The Process of Creating a Restaurant Dish 30:02 The Role of Preparation in Cooking 31:06 Testing and Scaling Recipes 32:09 The Secret Sauce: Cooking to Taste 38:59 Balancing Customer Preferences and Dish Integrity 41:04 The Unique Experience at Tinker Street 41:52 Collaborating with Local Art and Farmers 43:14 Encouraging Home Chefs to Keep It Simple 47:48 Community Engagement and Future Events 58:55 Conclusion and Final Thoughts More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Andy Heiser Email: Andy@OkayestCook.com Web: RakeDevelopment.com Instagram: @andheiser Exploring Tinker Street: Culinary Collaborations and Local Ingredients In this exciting episode of the Okay Cook Podcast, host Chris Whonsetler meets up with Andy Heiser and engages with Jourdan Ivory, the Restaurant Operations Manager, and Tyler Shortt, the Executive Chef, of Tinker Street. They delve into their roles, recent collaborations, and the essence of local ingredients. The conversation touches on various culinary events such as MOKAO and the Peony Festival, highlighting their unique dishes and the importance of community in the food scene. The episode also explores the challenges and joys of maintaining a hospitality-driven restaurant, tips for home chefs, and the ongoing efforts to educate the next generation of chefs. With personal anecdotes and insights, this episode provides a comprehensive look into the delicious world of Tinker Street and the broader Indianapolis culinary landscape. Find Jourdan & Tyler Web: https://tinkerstreetrestaurant.com/ Instagram: https://www.instagram.com/tinkerstreetindy/?hl=en In Person: 402 E 16th St, Indianapolis, IN 46202 ~ Support Okayest Cook by shopping with our favorite brands ~ Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr ~ Mentioned in Episode:  Ariel & Youssef Episode: ⁠https://open.spotify.com/episode/3x7ApeA1wZ0zy1SOMj717o?si=9d43dd30304a42aa⁠ Epicurean Event: Oct 4!  ⁠https://www.instagram.com/stories/highlights/17903573808044419/?hl=en⁠ ⁠https://www.epicureanindy.com/⁠ Caitlin Green Oxtail Recipe at end of Episode 22: ⁠https://open.spotify.com/episode/6JEsQM26vpCilO2wntqWIE?si=44729e154dcc404a⁠ 00:00 Introduction and Casual Banter 00:26 Meet the Guests: Jourdan and Tyler from Tinker Street 01:17 Reconnecting and Past Events 02:54 MOKAO Event Highlights 03:42 The Art of Collaboration in the Culinary World 18:12 Local Ingredients and Seasonal Cooking 26:43 Educating the Future Chefs 28:09 The Importance of Culinary Skills for Kids 28:20 Challenges of Cooking for Large Groups 28:52 The Process of Creating a Restaurant Dish 30:02 The Role of Preparation in Cooking 31:06 Testing and Scaling Recipes 32:09 The Secret Sauce: Cooking to Taste 38:59 Balancing Customer Preferences and Dish Integrity 41:04 The Unique Experience at Tinker Street 41:52 Collaborating with Local Art and Farmers 43:14 Encouraging Home Chefs to Keep It Simple 47:48 Community Engagement and Future Events 58:55 Conclusion and Final Thoughts More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Andy Heiser Email: Andy@OkayestCook.com Web: RakeDevelopment.com Instagram: @andheiser

]]> 3649 no BHA Rendezvous Pt 2 - Velvet Buck Vineyards https://OkayestCook.com Exploring Velvet Buck Wine with Blake Pederson from Velvet Buck Vineyards In this episode of the Okayest Cook Podcast, host Chris Whonsetler, broadcasting live from the BHA Rendezvous in Missoula, chats with Blake Pederson from Velvet Buck Vineyards. Blake shares his journey into the wine industry, starting from his first harvest job at 17 in Northern California to studying wine and viticulture at Cal Poly. They discuss Velvet Buck's unique branding, its vision of targeting the outdoor community, and their mission for conservation by partnering with organizations like Backcountry Hunters and Anglers and Meat Eater. The conversation delves into the wine's composition, pairing suggestions, and the process of creating a versatile wine that complements various dishes, including wild game. Blake emphasizes the importance of quality in both cooking and enjoying wine and shares plans for wider distribution of Velvet Buck. Find Velvet Buck Vineyards: Web: https://www.velvetbuckvineyards.com/ Instagram: https://www.instagram.com/velvetbuckwine/ ~ Support Okayest Cook by shopping with our favorite brands ~ Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr ~ 00:00 Introduction and Setting the Scene 00:31 Meet Blake from Velvet Buck Vineyards 02:41 The Story Behind Velvet Buck Vineyards 06:10 Wine Pairing and Tasting Notes 12:48 Exploring Velvet Buck Wine Pairings 13:16 Santa Maria Style Grilling 14:05 Cooking with Quality Ingredients 15:56 Making Wine Approachable 17:00 Velvet Buck's Market Expansion 20:02 Shoutouts and Future Plans 20:39 Final Thoughts and Farewell More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Tue, 08 Jul 2025 19:45:00 -0000 full 2 62 Okayest Podcast Network Exploring Velvet Buck Wine with Blake Pederson from Velvet Buck Vineyards In this episode of the Okayest Cook Podcast, host Chris Whonsetler, broadcasting live from the BHA Rendezvous in Missoula, chats with Blake Pederson from Velvet Buck Vineyards. Blake shares his journey into the wine industry, starting from his first harvest job at 17 in Northern California to studying wine and viticulture at Cal Poly. They discuss Velvet Buck's unique branding, its vision of targeting the outdoor community, and their mission for conservation by partnering with organizations like Backcountry Hunters and Anglers and Meat Eater. The conversation delves into the wine's composition, pairing suggestions, and the process of creating a versatile wine that complements various dishes, including wild game. Blake emphasizes the importance of quality in both cooking and enjoying wine and shares plans for wider distribution of Velvet Buck. Find Velvet Buck Vineyards: Web: https://www.velvetbuckvineyards.com/ Instagram: https://www.instagram.com/velvetbuckwine/ ~ Support Okayest Cook by shopping with our favorite brands ~ Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr ~ 00:00 Introduction and Setting the Scene 00:31 Meet Blake from Velvet Buck Vineyards 02:41 The Story Behind Velvet Buck Vineyards 06:10 Wine Pairing and Tasting Notes 12:48 Exploring Velvet Buck Wine Pairings 13:16 Santa Maria Style Grilling 14:05 Cooking with Quality Ingredients 15:56 Making Wine Approachable 17:00 Velvet Buck's Market Expansion 20:02 Shoutouts and Future Plans 20:39 Final Thoughts and Farewell More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Exploring Velvet Buck Wine with Blake Pederson from Velvet Buck Vineyards In this episode of the Okayest Cook Podcast, host Chris Whonsetler, broadcasting live from the BHA Rendezvous in Missoula, chats with Blake Pederson from Velvet Buck Vineyards. Blake shares his journey into the wine industry, starting from his first harvest job at 17 in Northern California to studying wine and viticulture at Cal Poly. They discuss Velvet Buck's unique branding, its vision of targeting the outdoor community, and their mission for conservation by partnering with organizations like Backcountry Hunters and Anglers and Meat Eater. The conversation delves into the wine's composition, pairing suggestions, and the process of creating a versatile wine that complements various dishes, including wild game. Blake emphasizes the importance of quality in both cooking and enjoying wine and shares plans for wider distribution of Velvet Buck.

Find Velvet Buck Vineyards:

Web: https://www.velvetbuckvineyards.com/

Instagram: https://www.instagram.com/velvetbuckwine/


~ Support Okayest Cook by shopping with our favorite brands ~

Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR

MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r

Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2

Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq

Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr

~ 00:00 Introduction and Setting the Scene 00:31 Meet Blake from Velvet Buck Vineyards 02:41 The Story Behind Velvet Buck Vineyards 06:10 Wine Pairing and Tasting Notes 12:48 Exploring Velvet Buck Wine Pairings 13:16 Santa Maria Style Grilling 14:05 Cooking with Quality Ingredients 15:56 Making Wine Approachable 17:00 Velvet Buck's Market Expansion 20:02 Shoutouts and Future Plans 20:39 Final Thoughts and Farewell


More at OkayestCook.com

Connect with us on Instagram @Okayest_Cook

And facebook.com/AnOkayestCook

Video feed on YouTube.com/@OkayestCook

Crew: 

Chris Whonsetler

Email: Chris@OkayestCook.com

Web: ChrisWhonsetler.com

Instagram: @FromFieldToTable & @WhonPhoto


]]> 1378 no BBQ & Beyond with Michael Gomez Exploring Barbecue Beyond Boundaries with Michael Gomez In this episode of the Okayest Cook podcast, host Chris Whonsetler welcomes Michael Gomez from Gomez Barbecue as his inaugural guest in a brand new kitchen set in his studio. They delve into the intricacies of barbecue, including Michael's transition from owning a restaurant to focusing on catering and farmer's markets. The conversation covers a wide range of topics such as the challenges and joys of smoking meats, the viability of pellet smokers versus traditional methods, and experimenting with unique recipes like smoked watermelon and homemade broths. Michael shares valuable insights and tips on making the best use of various cooking techniques while highlighting the importance of enjoying the journey of culinary experimentation. Find Michael:  Web: http://www.gomezbbq.com/ Instagram: https://www.instagram.com/gomezbbq ~ Support Okayest Cook by shopping with our favorite brands ~ Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr ~ 00:00 Introduction and Welcome 00:56 Guest Introduction: Michael Gomez of Gomez Barbecue 01:12 Weekend Recap and Farmer's Markets 02:33 Transition to Catering Business 03:43 City Market and Business Evolution 05:05 Challenges and Changes in the Food Industry 06:33 The Art of Cooking and Business 07:32 Memorable Meals and Recipes 13:20 Farmer's Market Offerings 19:10 Spicy Food and Personal Preferences 26:55 Starting a Barbecue Business 34:53 Barbecue Techniques and Equipment 36:43 Pellet Smokers: Convenience and Flavor 37:12 Enhancing Smoke Flavor 37:56 Different Types of Smokers 39:43 Wood Types and Flavor Profiles 41:30 Creative Smoking Techniques 42:03 Smoked Honey and Other Experiments 43:50 Smoking Watermelons: A Unique Approach 49:01 Barbecue Techniques and Tips 51:23 Pickled Toppings and Condiments 53:07 Reheating and Repurposing Leftovers 01:00:31 Broth and Stock Making 01:08:11 Final Thoughts and Wrap-Up   More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Mon, 30 Jun 2025 17:56:00 -0000 full Okayest Podcast Network Exploring Barbecue Beyond Boundaries with Michael Gomez In this episode of the Okayest Cook podcast, host Chris Whonsetler welcomes Michael Gomez from Gomez Barbecue as his inaugural guest in a brand new kitchen set in his studio. They delve into the intricacies of barbecue, including Michael's transition from owning a restaurant to focusing on catering and farmer's markets. The conversation covers a wide range of topics such as the challenges and joys of smoking meats, the viability of pellet smokers versus traditional methods, and experimenting with unique recipes like smoked watermelon and homemade broths. Michael shares valuable insights and tips on making the best use of various cooking techniques while highlighting the importance of enjoying the journey of culinary experimentation. Find Michael:  Web: http://www.gomezbbq.com/ Instagram: https://www.instagram.com/gomezbbq ~ Support Okayest Cook by shopping with our favorite brands ~ Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr ~ 00:00 Introduction and Welcome 00:56 Guest Introduction: Michael Gomez of Gomez Barbecue 01:12 Weekend Recap and Farmer's Markets 02:33 Transition to Catering Business 03:43 City Market and Business Evolution 05:05 Challenges and Changes in the Food Industry 06:33 The Art of Cooking and Business 07:32 Memorable Meals and Recipes 13:20 Farmer's Market Offerings 19:10 Spicy Food and Personal Preferences 26:55 Starting a Barbecue Business 34:53 Barbecue Techniques and Equipment 36:43 Pellet Smokers: Convenience and Flavor 37:12 Enhancing Smoke Flavor 37:56 Different Types of Smokers 39:43 Wood Types and Flavor Profiles 41:30 Creative Smoking Techniques 42:03 Smoked Honey and Other Experiments 43:50 Smoking Watermelons: A Unique Approach 49:01 Barbecue Techniques and Tips 51:23 Pickled Toppings and Condiments 53:07 Reheating and Repurposing Leftovers 01:00:31 Broth and Stock Making 01:08:11 Final Thoughts and Wrap-Up   More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Exploring Barbecue Beyond Boundaries with Michael Gomez

In this episode of the Okayest Cook podcast, host Chris Whonsetler welcomes Michael Gomez from Gomez Barbecue as his inaugural guest in a brand new kitchen set in his studio. They delve into the intricacies of barbecue, including Michael's transition from owning a restaurant to focusing on catering and farmer's markets. The conversation covers a wide range of topics such as the challenges and joys of smoking meats, the viability of pellet smokers versus traditional methods, and experimenting with unique recipes like smoked watermelon and homemade broths. Michael shares valuable insights and tips on making the best use of various cooking techniques while highlighting the importance of enjoying the journey of culinary experimentation.


Find Michael: 

Web: http://www.gomezbbq.com/

Instagram: https://www.instagram.com/gomezbbq

~ Support Okayest Cook by shopping with our favorite brands ~

Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR

MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r

Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2

Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq

Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr

~

00:00 Introduction and Welcome

00:56 Guest Introduction: Michael Gomez of Gomez Barbecue

01:12 Weekend Recap and Farmer's Markets

02:33 Transition to Catering Business

03:43 City Market and Business Evolution

05:05 Challenges and Changes in the Food Industry

06:33 The Art of Cooking and Business

07:32 Memorable Meals and Recipes

13:20 Farmer's Market Offerings

19:10 Spicy Food and Personal Preferences

26:55 Starting a Barbecue Business

34:53 Barbecue Techniques and Equipment

36:43 Pellet Smokers: Convenience and Flavor

37:12 Enhancing Smoke Flavor

37:56 Different Types of Smokers

39:43 Wood Types and Flavor Profiles

41:30 Creative Smoking Techniques

42:03 Smoked Honey and Other Experiments

43:50 Smoking Watermelons: A Unique Approach

49:01 Barbecue Techniques and Tips

51:23 Pickled Toppings and Condiments

53:07 Reheating and Repurposing Leftovers

01:00:31 Broth and Stock Making

01:08:11 Final Thoughts and Wrap-Up

 

More at OkayestCook.com

Connect with us on Instagram @Okayest_Cook

And facebook.com/AnOkayestCook

Video feed on YouTube.com/@OkayestCook

Crew: 

Chris Whonsetler

Email: Chris@OkayestCook.com

Web: ChrisWhonsetler.com

Instagram: @FromFieldToTable & @WhonPhoto


]]> 4191 no BHA Rendezvous Pt 1 - Jaime Teigen https://OkayestCook.com Field to Table: Chef Jaime Teigen's Wild Game Culinary Journey In this episode of the Okayest Cook podcast, host Chris Whonsetler is live at the Back Country Hunters and Anglers Rendezvous to chat with Chef Jaime Teigen, a distinguished wild game chef from Bozeman, Montana. They discuss Jaime’s culinary origins, from her early days in her friend's Italian-Greek fusion restaurant to her professional training in Portland. Now residing in Montana, she specializes in cooking wild game, sharing tips and techniques, and cooking at field-to-table dinners. The conversation also delves into Jaime’s methods for preparing wild game dishes like wild turkey curry salad and bear-fat biscuits with pheasant, stressing the importance of proper cooking techniques and marination. Jamie highlights her involvement with various cooking events and classes, including her upcoming projects and collaborations. This episode is a rich exploration of wild game cuisine and the ethos of field-to-table cooking. 00:00 Setting the Scene: Red Lights and Party Vibes 00:35 Introduction to the Okayest Cook Podcast 00:49 Meet Chef Jaime Teigen 02:05 Chef Jaime’s Culinary Journey 05:40 Cooking Wild Game: Challenges and Techniques 06:37 Field to Table Event: Wild Turkey and Pheasant Dishes 13:47 Bear Fat Biscuits and Pheasant: A Culinary Delight 18:12 Cheese Spread and Local Ingredients 18:52 Marinating and Brining Pheasant 20:25 Teamwork and Chef Collaboration 21:09 Inspiration from Other Chefs 24:13 Cooking with Bear Meat 26:19 Canning Meat for Preservation 29:25 Field to Table Event Highlights 31:51 Final Thoughts and Cooking Tips 32:52 Where to Find More from Chef Jaime Find Jaime: Social: https://www.instagram.com/chef_jaimeteigen?igsh=MXJiOXAwMG44MHA2bA== ~ Support Okayest Cook by shopping with our favorite brands ~ Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr ~ More at https://OkayestCook.com Sign up for our Second Helpings newsletter: https://OkayestCook.com/subscribe Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Sun, 22 Jun 2025 21:47:00 -0000 full 2 60 Okayest Podcast Network Field to Table: Chef Jaime Teigen's Wild Game Culinary Journey In this episode of the Okayest Cook podcast, host Chris Whonsetler is live at the Back Country Hunters and Anglers Rendezvous to chat with Chef Jaime Teigen, a distinguished wild game chef from Bozeman, Montana. They discuss Jaime’s culinary origins, from her early days in her friend's Italian-Greek fusion restaurant to her professional training in Portland. Now residing in Montana, she specializes in cooking wild game, sharing tips and techniques, and cooking at field-to-table dinners. The conversation also delves into Jaime’s methods for preparing wild game dishes like wild turkey curry salad and bear-fat biscuits with pheasant, stressing the importance of proper cooking techniques and marination. Jamie highlights her involvement with various cooking events and classes, including her upcoming projects and collaborations. This episode is a rich exploration of wild game cuisine and the ethos of field-to-table cooking. 00:00 Setting the Scene: Red Lights and Party Vibes 00:35 Introduction to the Okayest Cook Podcast 00:49 Meet Chef Jaime Teigen 02:05 Chef Jaime’s Culinary Journey 05:40 Cooking Wild Game: Challenges and Techniques 06:37 Field to Table Event: Wild Turkey and Pheasant Dishes 13:47 Bear Fat Biscuits and Pheasant: A Culinary Delight 18:12 Cheese Spread and Local Ingredients 18:52 Marinating and Brining Pheasant 20:25 Teamwork and Chef Collaboration 21:09 Inspiration from Other Chefs 24:13 Cooking with Bear Meat 26:19 Canning Meat for Preservation 29:25 Field to Table Event Highlights 31:51 Final Thoughts and Cooking Tips 32:52 Where to Find More from Chef Jaime Find Jaime: Social: https://www.instagram.com/chef_jaimeteigen?igsh=MXJiOXAwMG44MHA2bA== ~ Support Okayest Cook by shopping with our favorite brands ~ Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr ~ More at https://OkayestCook.com Sign up for our Second Helpings newsletter: https://OkayestCook.com/subscribe Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Field to Table: Chef Jaime Teigen's Wild Game Culinary Journey

In this episode of the Okayest Cook podcast, host Chris Whonsetler is live at the Back Country Hunters and Anglers Rendezvous to chat with Chef Jaime Teigen, a distinguished wild game chef from Bozeman, Montana. They discuss Jaime’s culinary origins, from her early days in her friend's Italian-Greek fusion restaurant to her professional training in Portland. Now residing in Montana, she specializes in cooking wild game, sharing tips and techniques, and cooking at field-to-table dinners. The conversation also delves into Jaime’s methods for preparing wild game dishes like wild turkey curry salad and bear-fat biscuits with pheasant, stressing the importance of proper cooking techniques and marination. Jamie highlights her involvement with various cooking events and classes, including her upcoming projects and collaborations. This episode is a rich exploration of wild game cuisine and the ethos of field-to-table cooking.


00:00 Setting the Scene: Red Lights and Party Vibes

00:35 Introduction to the Okayest Cook Podcast

00:49 Meet Chef Jaime Teigen

02:05 Chef Jaime’s Culinary Journey

05:40 Cooking Wild Game: Challenges and Techniques

06:37 Field to Table Event: Wild Turkey and Pheasant Dishes

13:47 Bear Fat Biscuits and Pheasant: A Culinary Delight

18:12 Cheese Spread and Local Ingredients

18:52 Marinating and Brining Pheasant

20:25 Teamwork and Chef Collaboration

21:09 Inspiration from Other Chefs

24:13 Cooking with Bear Meat

26:19 Canning Meat for Preservation

29:25 Field to Table Event Highlights

31:51 Final Thoughts and Cooking Tips

32:52 Where to Find More from Chef Jaime


Find Jaime:

Social: https://www.instagram.com/chef_jaimeteigen?igsh=MXJiOXAwMG44MHA2bA==


~ Support Okayest Cook by shopping with our favorite brands ~

Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR

MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r

Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2

Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq

Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr

~


More at https://OkayestCook.com

Sign up for our Second Helpings newsletter: https://OkayestCook.com/subscribe

Connect with us on Instagram @Okayest_Cook

And facebook.com/AnOkayestCook

Video feed on YouTube.com/@OkayestCook

Crew: 

Chris Whonsetler

Email: Chris@OkayestCook.com

Web: ChrisWhonsetler.com

Instagram: @FromFieldToTable & @WhonPhoto


]]> 2207 no Collin Hilton - The World Food Champion https://OkayestCook.com Exploring the Culinary World with Chef Collin Hilton In this episode of the Okays Cook podcast, host Chris Whonsetler engages in an enlightening conversation with renowned chef Collin Hilton at CRG Grow. Collin shares his culinary journey, discusses his experience winning the World Food Championship, and provides insights into making his pasta in broth gourmet dishes. The episode dives deep into his innovative cooking techniques and the philosophy behind using real ingredients. Additionally, Collin offers practical tips for making homemade pasta, tackles common challenges, and reveals some of his favorite creative twists on traditional recipes. The discussion also covers Colin's upcoming ventures and contributions to the culinary scene, making it a must-listen for food enthusiasts and aspiring chefs alike. 00:00 Road Trip Begins 00:29 Welcome to the Okayest Cook Podcast 00:35 Discussing the CRG Grow Garden 00:56 Backcountry Hunters and Anglers Rendezvous 01:12 The Double Meaning of the new Okayest Cook Stickers 01:54 Eat Real Food Philosophy 02:39 Cooking and Events at CRG Grow 03:42 Challenges of Home Gardening 04:12 Cilantro and Coriander: A Flavorful Discussion 05:35 World Food Champion and Traeger Game Day Ring 06:59 Notable Meals and Tofu Talk 09:28 Exploring Sichuan Pepper and Habanero 14:04 Chef Colin Hilton's Culinary Journey 21:38 World Food Championship Dish Breakdown 33:19 MOKAO Event and Dish Insights 34:17 The Coffee Element in Pasta 34:49 Incorporating Chocolate in Savory Dishes 35:15 Unique Flavor Combinations 36:17 Presentation and Practicality 37:51 Challenges of Cooking with Coffee and Chocolate 39:29 Building a Balanced Dinner 50:59 Exploring Pasta Shapes and Techniques 52:48 Tips for Making Perfect Pasta 53:46 The Importance of Resting Dough 59:01 Cunningham Restaurant Group and Future Plans Collins Pasta Recipe: Green Seaweed Dough 6 g Aonori (nori powder) 42 g Basil 170 g Whole Egg 50 g Egg yolk 6 g Salt 10 g EVOO 360 g OO flour Water As needed Earthy Orange Dough 300 g 00 flour 60 g Buckwheat 10 g EVOO 5 g Salt 150 g Whole Egg 50 g Egg Yolk 40 g Tomato Paste   Regular Pasta Dough 360 g 00 flour (3 cup) 10 g EVOO 5 g Salt 150 g Whole Egg (about 3) 60 g Egg Yolk (about 3) Water as needed Scale flour into bowl.  Form a crater in the middle and scale salt, EVOO, Whole eggs and Egg yolks into the center (if adding other liquid, now is the time to mix in. If it's an herb, chop it or blend it up first, then mix it in as liquid).  Mix with spatula until loose clumps are formed.  Transfer to a clean work surface, scraping all remaining dough off the spatula and out of the bowl.  Chop and mix with bowl scraper.  Begin kneading until smooth ball consistency, adding a few drops of water as needed.  About 8 minutes.  Wrap in plastic and rest 30 minutes before rolling into desired shape. Find Collin & CRG: Collin Hilton: https://www.instagram.com/collinhiltoncooks/ Cunningham Restaurant Group: https://www.crgdining.com/restaurants/ Insta: https://www.instagram.com/crgrestaurants/ CRG Grow: https://www.instagram.com/crggrow/ Mentioned in Episode: Row 7 seeds - https://www.row7seeds.com/ habanada - https://www.row7seeds.com/products/habanada-pepper-seeds?_pos=1&_psq=haba&_ss=e&_v=1.0 Dr. Hoby - https://www.instagram.com/hobywedler/ Nate Spangle - https://open.spotify.com/episode/4ejTpcErpgjo4Evu8zUi7O?si=ec5b6d7b925f4571 World Food Championship - https://worldfoodchampionships.com/ Insta: https://www.instagram.com/worldfoodchampionships/ Food Science Books to look for: On Food and Cooking by Harold McGee: http://bit.ly/4mN0VlU The Food Lab by Kenji López-Alt: https://amzn.to/4dNw5pg More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Sat, 07 Jun 2025 02:07:00 -0000 full 2 59 Okayest Podcast Network Exploring the Culinary World with Chef Collin Hilton In this episode of the Okays Cook podcast, host Chris Whonsetler engages in an enlightening conversation with renowned chef Collin Hilton at CRG Grow. Collin shares his culinary journey, discusses his experience winning the World Food Championship, and provides insights into making his pasta in broth gourmet dishes. The episode dives deep into his innovative cooking techniques and the philosophy behind using real ingredients. Additionally, Collin offers practical tips for making homemade pasta, tackles common challenges, and reveals some of his favorite creative twists on traditional recipes. The discussion also covers Colin's upcoming ventures and contributions to the culinary scene, making it a must-listen for food enthusiasts and aspiring chefs alike. 00:00 Road Trip Begins 00:29 Welcome to the Okayest Cook Podcast 00:35 Discussing the CRG Grow Garden 00:56 Backcountry Hunters and Anglers Rendezvous 01:12 The Double Meaning of the new Okayest Cook Stickers 01:54 Eat Real Food Philosophy 02:39 Cooking and Events at CRG Grow 03:42 Challenges of Home Gardening 04:12 Cilantro and Coriander: A Flavorful Discussion 05:35 World Food Champion and Traeger Game Day Ring 06:59 Notable Meals and Tofu Talk 09:28 Exploring Sichuan Pepper and Habanero 14:04 Chef Colin Hilton's Culinary Journey 21:38 World Food Championship Dish Breakdown 33:19 MOKAO Event and Dish Insights 34:17 The Coffee Element in Pasta 34:49 Incorporating Chocolate in Savory Dishes 35:15 Unique Flavor Combinations 36:17 Presentation and Practicality 37:51 Challenges of Cooking with Coffee and Chocolate 39:29 Building a Balanced Dinner 50:59 Exploring Pasta Shapes and Techniques 52:48 Tips for Making Perfect Pasta 53:46 The Importance of Resting Dough 59:01 Cunningham Restaurant Group and Future Plans Collins Pasta Recipe: Green Seaweed Dough 6 g Aonori (nori powder) 42 g Basil 170 g Whole Egg 50 g Egg yolk 6 g Salt 10 g EVOO 360 g OO flour Water As needed Earthy Orange Dough 300 g 00 flour 60 g Buckwheat 10 g EVOO 5 g Salt 150 g Whole Egg 50 g Egg Yolk 40 g Tomato Paste   Regular Pasta Dough 360 g 00 flour (3 cup) 10 g EVOO 5 g Salt 150 g Whole Egg (about 3) 60 g Egg Yolk (about 3) Water as needed Scale flour into bowl.  Form a crater in the middle and scale salt, EVOO, Whole eggs and Egg yolks into the center (if adding other liquid, now is the time to mix in. If it's an herb, chop it or blend it up first, then mix it in as liquid).  Mix with spatula until loose clumps are formed.  Transfer to a clean work surface, scraping all remaining dough off the spatula and out of the bowl.  Chop and mix with bowl scraper.  Begin kneading until smooth ball consistency, adding a few drops of water as needed.  About 8 minutes.  Wrap in plastic and rest 30 minutes before rolling into desired shape. Find Collin & CRG: Collin Hilton: https://www.instagram.com/collinhiltoncooks/ Cunningham Restaurant Group: https://www.crgdining.com/restaurants/ Insta: https://www.instagram.com/crgrestaurants/ CRG Grow: https://www.instagram.com/crggrow/ Mentioned in Episode: Row 7 seeds - https://www.row7seeds.com/ habanada - https://www.row7seeds.com/products/habanada-pepper-seeds?_pos=1&_psq=haba&_ss=e&_v=1.0 Dr. Hoby - https://www.instagram.com/hobywedler/ Nate Spangle - https://open.spotify.com/episode/4ejTpcErpgjo4Evu8zUi7O?si=ec5b6d7b925f4571 World Food Championship - https://worldfoodchampionships.com/ Insta: https://www.instagram.com/worldfoodchampionships/ Food Science Books to look for: On Food and Cooking by Harold McGee: http://bit.ly/4mN0VlU The Food Lab by Kenji López-Alt: https://amzn.to/4dNw5pg More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Exploring the Culinary World with Chef Collin Hilton

In this episode of the Okays Cook podcast, host Chris Whonsetler engages in an enlightening conversation with renowned chef Collin Hilton at CRG Grow. Collin shares his culinary journey, discusses his experience winning the World Food Championship, and provides insights into making his pasta in broth gourmet dishes. The episode dives deep into his innovative cooking techniques and the philosophy behind using real ingredients. Additionally, Collin offers practical tips for making homemade pasta, tackles common challenges, and reveals some of his favorite creative twists on traditional recipes. The discussion also covers Colin's upcoming ventures and contributions to the culinary scene, making it a must-listen for food enthusiasts and aspiring chefs alike.


00:00 Road Trip Begins

00:29 Welcome to the Okayest Cook Podcast

00:35 Discussing the CRG Grow Garden

00:56 Backcountry Hunters and Anglers Rendezvous

01:12 The Double Meaning of the new Okayest Cook Stickers

01:54 Eat Real Food Philosophy

02:39 Cooking and Events at CRG Grow

03:42 Challenges of Home Gardening

04:12 Cilantro and Coriander: A Flavorful Discussion

05:35 World Food Champion and Traeger Game Day Ring

06:59 Notable Meals and Tofu Talk

09:28 Exploring Sichuan Pepper and Habanero

14:04 Chef Colin Hilton's Culinary Journey

21:38 World Food Championship Dish Breakdown

33:19 MOKAO Event and Dish Insights

34:17 The Coffee Element in Pasta

34:49 Incorporating Chocolate in Savory Dishes

35:15 Unique Flavor Combinations

36:17 Presentation and Practicality

37:51 Challenges of Cooking with Coffee and Chocolate

39:29 Building a Balanced Dinner

50:59 Exploring Pasta Shapes and Techniques

52:48 Tips for Making Perfect Pasta

53:46 The Importance of Resting Dough

59:01 Cunningham Restaurant Group and Future Plans


Collins Pasta Recipe:

Green Seaweed Dough

6 g Aonori (nori powder)

42 g Basil

170 g Whole Egg

50 g Egg yolk

6 g Salt

10 g EVOO

360 g OO flour

Water As needed


Earthy Orange Dough

300 g 00 flour

60 g Buckwheat

10 g EVOO

5 g Salt

150 g Whole Egg

50 g Egg Yolk

40 g Tomato Paste

 

Regular Pasta Dough

360 g 00 flour (3 cup)

10 g EVOO

5 g Salt

150 g Whole Egg (about 3)

60 g Egg Yolk (about 3)

Water as needed

Scale flour into bowl.  Form a crater in the middle and scale salt, EVOO, Whole eggs and Egg yolks into the center (if adding other liquid, now is the time to mix in. If it's an herb, chop it or blend it up first, then mix it in as liquid).  Mix with spatula until loose clumps are formed.  Transfer to a clean work surface, scraping all remaining dough off the spatula and out of the bowl.  Chop and mix with bowl scraper.  Begin kneading until smooth ball consistency, adding a few drops of water as needed.  About 8 minutes.  Wrap in plastic and rest 30 minutes before rolling into desired shape.


Find Collin & CRG:

Collin Hilton: https://www.instagram.com/collinhiltoncooks/

Cunningham Restaurant Group: https://www.crgdining.com/restaurants/

Insta: https://www.instagram.com/crgrestaurants/

CRG Grow: https://www.instagram.com/crggrow/


Mentioned in Episode:

Row 7 seeds - https://www.row7seeds.com/

habanada - https://www.row7seeds.com/products/habanada-pepper-seeds?_pos=1&_psq=haba&_ss=e&_v=1.0

Dr. Hoby - https://www.instagram.com/hobywedler/

Nate Spangle - https://open.spotify.com/episode/4ejTpcErpgjo4Evu8zUi7O?si=ec5b6d7b925f4571

World Food Championship - https://worldfoodchampionships.com/

Insta: https://www.instagram.com/worldfoodchampionships/

Food Science Books to look for:

On Food and Cooking by Harold McGee: http://bit.ly/4mN0VlU

The Food Lab by Kenji López-Alt: https://amzn.to/4dNw5pg


More at OkayestCook.com

Connect with us on Instagram @Okayest_Cook

And facebook.com/AnOkayestCook

Video feed on YouTube.com/@OkayestCook

Crew: 

Chris Whonsetler

Email: Chris@OkayestCook.com

Web: ChrisWhonsetler.com

Instagram: @FromFieldToTable & @WhonPhoto

]]> 3993 no SAUCE with The Tailgate Foodie https://OkayestCook.com Exploring Barbecue Sauces and Seasonings with The Tailgate Foodie In this episode of the Okayest Cook Podcast, host Chris and guest Dean Johnson from The Tailgate Foodie dive into the world of barbecue sauces and seasonings. They discuss the unexpected live YouTube broadcast and share their experiences with various sauces, including Dean's creations like the All American Barbecue Sauce, Low Country Gold, and Alabama White Sauce. Dean explains the intricate process of developing these products, including the importance of balancing flavors and the role of food science. They also share personal stories and recipes, such as the Nashville Hot Chicken Sloppy Joes with Dill Pickle Slaw and cooking tips for enhancing store-bought sauces. The conversation highlights the passion and expertise behind The Tailgate Foodie's unique offerings, making it a must-listen for food enthusiasts. Find Dean - The Tailgate Foodie Web: https://thetailgatefoodie.com/ Instagram: https://www.instagram.com/thetailgatefoodie/ 10% off Discount Code: okayestfoodie ~  Support Okayest Cook by shopping with our favorite brands ~ Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr ~ 00:00 Unexpected YouTube Live Stream 00:44 Summer Vibes and Beard Talk 02:02 Introducing Dean Johnson: The Tailgate Foodie 03:27 The Journey of Tailgate Foodie 06:13 Notable Meals of the Week 09:54 The Magic of Low Country Gold 12:49 Exploring Unique Barbecue Sauces 18:49 Creating the Perfect Barbecue Sauce 24:30 The Certified Flavor Project 33:15 Exploring Sauce Development 33:51 The Quest for the Perfect Ketchup 34:29 Crafting the Ideal Barbecue Sauce 34:58 Balancing Sweetness and Heat 36:13 The Magic of Molasses and Vinegar 38:01 Customizing Sauces for Personal Taste 39:35 The Carolina Gold Sauce Story 43:36 Versatility of Sauces with Game Meat 54:36 Nashville Hot Chicken Sloppy Joes Recipe 01:00:50 Final Thoughts and Social Media Plugs   ~ Support Okayest Cook by shopping with our favorite brands ~ Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr ~ More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Wed, 28 May 2025 18:19:00 -0000 full Okayest Podcast Network Exploring Barbecue Sauces and Seasonings with The Tailgate Foodie In this episode of the Okayest Cook Podcast, host Chris and guest Dean Johnson from The Tailgate Foodie dive into the world of barbecue sauces and seasonings. They discuss the unexpected live YouTube broadcast and share their experiences with various sauces, including Dean's creations like the All American Barbecue Sauce, Low Country Gold, and Alabama White Sauce. Dean explains the intricate process of developing these products, including the importance of balancing flavors and the role of food science. They also share personal stories and recipes, such as the Nashville Hot Chicken Sloppy Joes with Dill Pickle Slaw and cooking tips for enhancing store-bought sauces. The conversation highlights the passion and expertise behind The Tailgate Foodie's unique offerings, making it a must-listen for food enthusiasts. Find Dean - The Tailgate Foodie Web: https://thetailgatefoodie.com/ Instagram: https://www.instagram.com/thetailgatefoodie/ 10% off Discount Code: okayestfoodie ~  Support Okayest Cook by shopping with our favorite brands ~ Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr ~ 00:00 Unexpected YouTube Live Stream 00:44 Summer Vibes and Beard Talk 02:02 Introducing Dean Johnson: The Tailgate Foodie 03:27 The Journey of Tailgate Foodie 06:13 Notable Meals of the Week 09:54 The Magic of Low Country Gold 12:49 Exploring Unique Barbecue Sauces 18:49 Creating the Perfect Barbecue Sauce 24:30 The Certified Flavor Project 33:15 Exploring Sauce Development 33:51 The Quest for the Perfect Ketchup 34:29 Crafting the Ideal Barbecue Sauce 34:58 Balancing Sweetness and Heat 36:13 The Magic of Molasses and Vinegar 38:01 Customizing Sauces for Personal Taste 39:35 The Carolina Gold Sauce Story 43:36 Versatility of Sauces with Game Meat 54:36 Nashville Hot Chicken Sloppy Joes Recipe 01:00:50 Final Thoughts and Social Media Plugs   ~ Support Okayest Cook by shopping with our favorite brands ~ Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr ~ More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Exploring Barbecue Sauces and Seasonings with The Tailgate Foodie

In this episode of the Okayest Cook Podcast, host Chris and guest Dean Johnson from The Tailgate Foodie dive into the world of barbecue sauces and seasonings. They discuss the unexpected live YouTube broadcast and share their experiences with various sauces, including Dean's creations like the All American Barbecue Sauce, Low Country Gold, and Alabama White Sauce. Dean explains the intricate process of developing these products, including the importance of balancing flavors and the role of food science. They also share personal stories and recipes, such as the Nashville Hot Chicken Sloppy Joes with Dill Pickle Slaw and cooking tips for enhancing store-bought sauces. The conversation highlights the passion and expertise behind The Tailgate Foodie's unique offerings, making it a must-listen for food enthusiasts.

Find Dean - The Tailgate Foodie

Web: https://thetailgatefoodie.com/

Instagram: https://www.instagram.com/thetailgatefoodie/

10% off Discount Code: okayestfoodie


~ 

Support Okayest Cook by shopping with our favorite brands ~

Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR

MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r

Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2

Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq

Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr

~

00:00 Unexpected YouTube Live Stream

00:44 Summer Vibes and Beard Talk

02:02 Introducing Dean Johnson: The Tailgate Foodie

03:27 The Journey of Tailgate Foodie

06:13 Notable Meals of the Week

09:54 The Magic of Low Country Gold

12:49 Exploring Unique Barbecue Sauces

18:49 Creating the Perfect Barbecue Sauce

24:30 The Certified Flavor Project

33:15 Exploring Sauce Development

33:51 The Quest for the Perfect Ketchup

34:29 Crafting the Ideal Barbecue Sauce

34:58 Balancing Sweetness and Heat

36:13 The Magic of Molasses and Vinegar

38:01 Customizing Sauces for Personal Taste

39:35 The Carolina Gold Sauce Story

43:36 Versatility of Sauces with Game Meat

54:36 Nashville Hot Chicken Sloppy Joes Recipe

01:00:50 Final Thoughts and Social Media Plugs

 

~ Support Okayest Cook by shopping with our favorite brands ~

Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR

MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r

Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2

Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq

Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr

~

More at OkayestCook.com

Connect with us on Instagram @Okayest_Cook

And facebook.com/AnOkayestCook

Video feed on YouTube.com/@OkayestCook

Crew: 

Chris Whonsetler

Email: Chris@OkayestCook.com

Web: ChrisWhonsetler.com

Instagram: @FromFieldToTable & @WhonPhoto


]]> 3863 no Shucking Oysters with Neal Warner at Strange Bird https://OkayestCook.com Exploring the World of Oysters: Tips, Techniques, and Tasting at Strange Bird In this episode of the Okayest Cook podcast, hosts Chris Whonsetler and Andy Heiser take us on a culinary journey to Strange Bird, a renowned oyster bar. Joined by Neal Warner, an oyster expert, the discussion delves into the nuances of oyster sourcing, shucking techniques, and tasting notes. Warner offers insights into the lifecycle of oysters, sustainable harvesting practices, and optimal storage methods. The conversation extends into culinary preparations and beverage pairings, providing listeners with practical advice for enjoying oysters both at home and in a restaurant setting. Warner also discusses upcoming oyster shucking classes at Strange Bird and emphasizes the profound connection between oysters and their natural environment. ~ Support Okayest Cook by shopping with our favorite brands ~ Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr ~ 00:00 Introduction and Sound Check 00:50 Live Recording at Strange Bird 01:27 Meet the Expert: Neal Warner 01:44 Talking Oysters: A 101 Conversation 02:13 Notable Meals and Local Eats 07:18 Oyster Sustainability and Sourcing 18:21 The Lifecycle of an Oyster 29:55 Shucking Oysters: A Step-by-Step Guide 35:58 The Art of Shucking Oysters 36:20 The Perfect Oyster Experience 36:52 Exploring Oyster Varieties 37:50 Oyster Preparation Techniques 38:47 The Science of Tasting Oysters 42:17 Nutritional Benefits of Oysters 43:17 Oysters and Aphrodisiac Myths 47:45 Oysters at Home vs. Restaurants 53:35 Cooking and Serving Oysters 01:02:30 Beverage Pairings with Oysters 01:06:47 Conclusion and Final Thoughts Find Neal at Strange Bird Web: https://strangebirdindy.com/ Instagram: https://www.instagram.com/strangebirdindy/ In Person: 128 S Audubon Rd Indianapolis, IN 46219 More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Andy Heiser Email: Andy@OkayestCook.com Web: RakeDevelopment.com Instagram: @andheiser Sun, 11 May 2025 00:08:00 -0000 full 2 57 Okayest Podcast Network Exploring the World of Oysters: Tips, Techniques, and Tasting at Strange Bird In this episode of the Okayest Cook podcast, hosts Chris Whonsetler and Andy Heiser take us on a culinary journey to Strange Bird, a renowned oyster bar. Joined by Neal Warner, an oyster expert, the discussion delves into the nuances of oyster sourcing, shucking techniques, and tasting notes. Warner offers insights into the lifecycle of oysters, sustainable harvesting practices, and optimal storage methods. The conversation extends into culinary preparations and beverage pairings, providing listeners with practical advice for enjoying oysters both at home and in a restaurant setting. Warner also discusses upcoming oyster shucking classes at Strange Bird and emphasizes the profound connection between oysters and their natural environment. ~ Support Okayest Cook by shopping with our favorite brands ~ Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr ~ 00:00 Introduction and Sound Check 00:50 Live Recording at Strange Bird 01:27 Meet the Expert: Neal Warner 01:44 Talking Oysters: A 101 Conversation 02:13 Notable Meals and Local Eats 07:18 Oyster Sustainability and Sourcing 18:21 The Lifecycle of an Oyster 29:55 Shucking Oysters: A Step-by-Step Guide 35:58 The Art of Shucking Oysters 36:20 The Perfect Oyster Experience 36:52 Exploring Oyster Varieties 37:50 Oyster Preparation Techniques 38:47 The Science of Tasting Oysters 42:17 Nutritional Benefits of Oysters 43:17 Oysters and Aphrodisiac Myths 47:45 Oysters at Home vs. Restaurants 53:35 Cooking and Serving Oysters 01:02:30 Beverage Pairings with Oysters 01:06:47 Conclusion and Final Thoughts Find Neal at Strange Bird Web: https://strangebirdindy.com/ Instagram: https://www.instagram.com/strangebirdindy/ In Person: 128 S Audubon Rd Indianapolis, IN 46219 More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Andy Heiser Email: Andy@OkayestCook.com Web: RakeDevelopment.com Instagram: @andheiser Exploring the World of Oysters: Tips, Techniques, and Tasting at Strange Bird

In this episode of the Okayest Cook podcast, hosts Chris Whonsetler and Andy Heiser take us on a culinary journey to Strange Bird, a renowned oyster bar. Joined by Neal Warner, an oyster expert, the discussion delves into the nuances of oyster sourcing, shucking techniques, and tasting notes. Warner offers insights into the lifecycle of oysters, sustainable harvesting practices, and optimal storage methods. The conversation extends into culinary preparations and beverage pairings, providing listeners with practical advice for enjoying oysters both at home and in a restaurant setting. Warner also discusses upcoming oyster shucking classes at Strange Bird and emphasizes the profound connection between oysters and their natural environment.

~ Support Okayest Cook by shopping with our favorite brands ~

Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR

MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r

Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2

Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq

Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr

~

00:00 Introduction and Sound Check

00:50 Live Recording at Strange Bird

01:27 Meet the Expert: Neal Warner

01:44 Talking Oysters: A 101 Conversation

02:13 Notable Meals and Local Eats

07:18 Oyster Sustainability and Sourcing

18:21 The Lifecycle of an Oyster

29:55 Shucking Oysters: A Step-by-Step Guide

35:58 The Art of Shucking Oysters

36:20 The Perfect Oyster Experience

36:52 Exploring Oyster Varieties

37:50 Oyster Preparation Techniques

38:47 The Science of Tasting Oysters

42:17 Nutritional Benefits of Oysters

43:17 Oysters and Aphrodisiac Myths

47:45 Oysters at Home vs. Restaurants

53:35 Cooking and Serving Oysters

01:02:30 Beverage Pairings with Oysters

01:06:47 Conclusion and Final Thoughts

Find Neal at Strange Bird

Web: https://strangebirdindy.com/

Instagram: https://www.instagram.com/strangebirdindy/

In Person: 128 S Audubon Rd Indianapolis, IN 46219

More at OkayestCook.com

Connect with us on Instagram @Okayest_Cook

And facebook.com/AnOkayestCook

Video feed on YouTube.com/@OkayestCook

Crew: 

Chris Whonsetler

Email: Chris@OkayestCook.com

Web: ChrisWhonsetler.com

Instagram: @FromFieldToTable & @WhonPhoto

Andy Heiser

Email: Andy@OkayestCook.com

Web: RakeDevelopment.com

Instagram: @andheiser


]]> 4176 no School Lunches with Chef Shannon at the Patachou Foundation https://OkayestCook.com Empowering School Lunches with Chef Shannon Mitchell In this episode of the Okayest Cook Podcast, host Chris Whonsetler visits the Patachou Foundation to interview Chef Shannon Mitchell, the culinary director, about her experience and work in transforming school lunches. Shannon shares details about her background in the culinary industry, including her education at the Florida Culinary Institute and her work in hospitality and banquets. The conversation delves into the history of school lunches, the shift towards processed foods in the mid-20th century, and the current efforts by the Patachou Foundation to bring back scratch cooking in schools. Shannon talks about improving students' choices, engagement, and nutrition through the program. They also discuss the importance of fresh, local ingredients, the benefits of autonomy in school meals, and the foundation's Food Fellowship program, which provides high school students with career exploration and job training in culinary arts. The episode highlights the positive impacts of better school meals on student behavior, attendance, and overall well-being. ~ Support Okayest Cook by shopping with our favorite brands ~ Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr ~ 00:00 Introduction and Casual Banter 00:32 Meet Chef Shannon Mitchell 01:14 Chef Shannon's Culinary Journey 02:26 Notable Meals and Culinary Experiences 05:38 Discussion on School Foods 06:59 Challenges and Changes in School Lunch Programs 09:41 PataSchool Initiative 14:54 Empowering Students Through Food Choices 16:55 School Lunch Logistics and Timing 19:59 Ingredients and Local Sourcing 24:21 Scaling the School Lunch Program 25:25 Feedback and Communication 26:14 Replacing Existing Lunch Programs 26:44 Positive Outcomes and Student Engagement 29:34 Educational Initiatives and Fresh Food Exposure 31:59 The Food Fellowship Program 34:16 Career Readiness and Culinary Training 40:35 Community Involvement and Support 45:15 Concluding Thoughts and Call to Action Find Shannon and the Patachou Foundation Web: thepatachoufoundation.org Instagram:@thepatachoufoundation 90’s School Pizza Recipe 2.5 oz active dry yeast 7 lbs all purpose flour 1 lb 2 oz instant nonfat dry milk 8.75 oz sugar 2.5 tsp salt ¼ cup vegetable oil 1 cup cornmeal Toppings of choice Instructions: 1. Dissolve dry yeast in warm water. Let stand 4-5 minutes. 2. Place flour, milk, sugar, and salt in mixer bowl. Using a whip, blend on low speed for 4 minutes. 3. Add dissolved yeast and oil. Blend on medium speed for 10 minutes.Batter will be lumpy. 4. Oil five sheet pans (18"x26" x1"). Sprinkle each pan with 1 oz (approx-imately 3 Tbsp) cornmeal. 5. Pour or spread 3 lb 6 oz (1½ qt) batter into each pan. Let stand for 20 minutes. 6. Prebake until crust is set: Conventional oven: 475 °F for 10 Minutes. Convection oven: 425 °F for 7 minutes 7. Top each prebaked crust with desired topping or use Pizza With Ground Beef Topping recipe (https://archive.org/details/CAT92970475/page/n189/mode/2up), or Pizza With Cheese Topping recipe. 8. Bake until heated through and cheese is melted:Conventional oven: 475 °F for 10-15 minutes. Convection oven: 425 °F for 5 minutes. 9. Portion by cutting each sheet pan 4x5 (20 pieces per pan). YIELD: 100 servings: 5 sheet pans More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Sat, 03 May 2025 08:50:00 -0000 full 2 56 Okayest Podcast Network Empowering School Lunches with Chef Shannon Mitchell In this episode of the Okayest Cook Podcast, host Chris Whonsetler visits the Patachou Foundation to interview Chef Shannon Mitchell, the culinary director, about her experience and work in transforming school lunches. Shannon shares details about her background in the culinary industry, including her education at the Florida Culinary Institute and her work in hospitality and banquets. The conversation delves into the history of school lunches, the shift towards processed foods in the mid-20th century, and the current efforts by the Patachou Foundation to bring back scratch cooking in schools. Shannon talks about improving students' choices, engagement, and nutrition through the program. They also discuss the importance of fresh, local ingredients, the benefits of autonomy in school meals, and the foundation's Food Fellowship program, which provides high school students with career exploration and job training in culinary arts. The episode highlights the positive impacts of better school meals on student behavior, attendance, and overall well-being. ~ Support Okayest Cook by shopping with our favorite brands ~ Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr ~ 00:00 Introduction and Casual Banter 00:32 Meet Chef Shannon Mitchell 01:14 Chef Shannon's Culinary Journey 02:26 Notable Meals and Culinary Experiences 05:38 Discussion on School Foods 06:59 Challenges and Changes in School Lunch Programs 09:41 PataSchool Initiative 14:54 Empowering Students Through Food Choices 16:55 School Lunch Logistics and Timing 19:59 Ingredients and Local Sourcing 24:21 Scaling the School Lunch Program 25:25 Feedback and Communication 26:14 Replacing Existing Lunch Programs 26:44 Positive Outcomes and Student Engagement 29:34 Educational Initiatives and Fresh Food Exposure 31:59 The Food Fellowship Program 34:16 Career Readiness and Culinary Training 40:35 Community Involvement and Support 45:15 Concluding Thoughts and Call to Action Find Shannon and the Patachou Foundation Web: thepatachoufoundation.org Instagram:@thepatachoufoundation 90’s School Pizza Recipe 2.5 oz active dry yeast 7 lbs all purpose flour 1 lb 2 oz instant nonfat dry milk 8.75 oz sugar 2.5 tsp salt ¼ cup vegetable oil 1 cup cornmeal Toppings of choice Instructions: 1. Dissolve dry yeast in warm water. Let stand 4-5 minutes. 2. Place flour, milk, sugar, and salt in mixer bowl. Using a whip, blend on low speed for 4 minutes. 3. Add dissolved yeast and oil. Blend on medium speed for 10 minutes.Batter will be lumpy. 4. Oil five sheet pans (18"x26" x1"). Sprinkle each pan with 1 oz (approx-imately 3 Tbsp) cornmeal. 5. Pour or spread 3 lb 6 oz (1½ qt) batter into each pan. Let stand for 20 minutes. 6. Prebake until crust is set: Conventional oven: 475 °F for 10 Minutes. Convection oven: 425 °F for 7 minutes 7. Top each prebaked crust with desired topping or use Pizza With Ground Beef Topping recipe (https://archive.org/details/CAT92970475/page/n189/mode/2up), or Pizza With Cheese Topping recipe. 8. Bake until heated through and cheese is melted:Conventional oven: 475 °F for 10-15 minutes. Convection oven: 425 °F for 5 minutes. 9. Portion by cutting each sheet pan 4x5 (20 pieces per pan). YIELD: 100 servings: 5 sheet pans More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Empowering School Lunches with Chef Shannon Mitchell

In this episode of the Okayest Cook Podcast, host Chris Whonsetler visits the Patachou Foundation to interview Chef Shannon Mitchell, the culinary director, about her experience and work in transforming school lunches. Shannon shares details about her background in the culinary industry, including her education at the Florida Culinary Institute and her work in hospitality and banquets. The conversation delves into the history of school lunches, the shift towards processed foods in the mid-20th century, and the current efforts by the Patachou Foundation to bring back scratch cooking in schools. Shannon talks about improving students' choices, engagement, and nutrition through the program. They also discuss the importance of fresh, local ingredients, the benefits of autonomy in school meals, and the foundation's Food Fellowship program, which provides high school students with career exploration and job training in culinary arts. The episode highlights the positive impacts of better school meals on student behavior, attendance, and overall well-being.

~ Support Okayest Cook by shopping with our favorite brands ~

Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR

MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r

Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2

Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq

Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr

~

00:00 Introduction and Casual Banter

00:32 Meet Chef Shannon Mitchell

01:14 Chef Shannon's Culinary Journey

02:26 Notable Meals and Culinary Experiences

05:38 Discussion on School Foods

06:59 Challenges and Changes in School Lunch Programs

09:41 PataSchool Initiative

14:54 Empowering Students Through Food Choices

16:55 School Lunch Logistics and Timing

19:59 Ingredients and Local Sourcing

24:21 Scaling the School Lunch Program

25:25 Feedback and Communication

26:14 Replacing Existing Lunch Programs

26:44 Positive Outcomes and Student Engagement

29:34 Educational Initiatives and Fresh Food Exposure

31:59 The Food Fellowship Program

34:16 Career Readiness and Culinary Training

40:35 Community Involvement and Support

45:15 Concluding Thoughts and Call to Action


Find Shannon and the Patachou Foundation

Web: thepatachoufoundation.org

Instagram:@thepatachoufoundation


90’s School Pizza Recipe

  • 2.5 oz active dry yeast

  • 7 lbs all purpose flour

  • 1 lb 2 oz instant nonfat dry milk

  • 8.75 oz sugar

  • 2.5 tsp salt

  • ¼ cup vegetable oil

  • 1 cup cornmeal

  • Toppings of choice

Instructions:

1. Dissolve dry yeast in warm water. Let stand 4-5 minutes.

2. Place flour, milk, sugar, and salt in mixer bowl. Using a whip, blend on low speed for 4 minutes.

3. Add dissolved yeast and oil. Blend on medium speed for 10 minutes.Batter will be lumpy.

4. Oil five sheet pans (18"x26" x1"). Sprinkle each pan with 1 oz (approx-imately 3 Tbsp) cornmeal.

5. Pour or spread 3 lb 6 oz (1½ qt) batter into each pan. Let stand for 20 minutes.

6. Prebake until crust is set:

Conventional oven: 475 °F for 10 Minutes. Convection oven: 425 °F for 7 minutes

7. Top each prebaked crust with desired topping or use Pizza With Ground Beef Topping recipe (https://archive.org/details/CAT92970475/page/n189/mode/2up), or Pizza With Cheese Topping recipe.

8. Bake until heated through and cheese is melted:Conventional oven: 475 °F for 10-15 minutes. Convection oven: 425 °F for 5 minutes.

9. Portion by cutting each sheet pan 4x5 (20 pieces per pan).

YIELD: 100 servings: 5 sheet pans


More at OkayestCook.com

Connect with us on Instagram @Okayest_Cook

And facebook.com/AnOkayestCook

Video feed on YouTube.com/@OkayestCook

Crew: 

Chris Whonsetler

Email: Chris@OkayestCook.com

Web: ChrisWhonsetler.com

Instagram: @FromFieldToTable & @WhonPhoto


]]> 2857 no Heirloom Grains and Southern Heritage with Greg Johnsman https://OkayestCook.com Exploring Heirloom Grains and Southern Heritage with Greg Johnsman of Marsh Hen Mill In this episode of the Okays Cook podcast, host Chris Whonsetler sits down with Greg Johnsman from Marsh Hen Mill. They delve into the world of heirloom grains, focusing on the cultivation and legacy of heritage Southern crops like corn, rice, and various grains. Greg shares his unique background and methodology, including his start in milling taught by an old moonshiner and his dedication to preserving flavors through traditional milling processes. The conversation covers notable meals featuring fresh seafood, the intricacies of grain cultivation, and the importance of keeping agricultural history alive. Greg also highlights the regional differences in grain preferences and the meticulous care involved in producing top-quality products. The episode offers an in-depth look at how preserving traditional agricultural practices can bring new richness to contemporary cooking. ~ Support Okayest Cook by shopping with our favorite brands ~ Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr ~ 00:00 Introduction and Guest Welcome 00:54 Greg Johnsman and Marsh Hen Mill 01:51 Notable Meal of the Week 03:56 Spring Garden and Seasonal Produce 07:06 Heirloom Grains and Farming Practices 11:44 The Story of Corn Varietals 16:16 Challenges and Rewards of Heirloom Farming 24:17 Consumer Trends and Market Shifts 28:02 Understanding Grits and Cornmeal 31:23 Ancient Grains and Their Unique Qualities 32:46 The Importance of Family and Teamwork in Farming 34:42 Exploring the Differences Between Grits and Cornmeal 38:12 The Story and Significance of Carolina Gold Rice 49:44 Traditional Cooking Techniques and Recipes 54:51 The Evolution of Food and Cooking Methods 59:13 The Legacy of Family Recipes and Cooking Wisdom 01:01:03 Conclusion and Final Thoughts Explore what Marsh Hen Mill has to offer Web: https://marshhenmill.com/ Instagram: https://www.instagram.com/marshhenmill/ More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Wed, 23 Apr 2025 10:42:00 -0000 full 2 55 Okayest Podcast Network Exploring Heirloom Grains and Southern Heritage with Greg Johnsman of Marsh Hen Mill In this episode of the Okays Cook podcast, host Chris Whonsetler sits down with Greg Johnsman from Marsh Hen Mill. They delve into the world of heirloom grains, focusing on the cultivation and legacy of heritage Southern crops like corn, rice, and various grains. Greg shares his unique background and methodology, including his start in milling taught by an old moonshiner and his dedication to preserving flavors through traditional milling processes. The conversation covers notable meals featuring fresh seafood, the intricacies of grain cultivation, and the importance of keeping agricultural history alive. Greg also highlights the regional differences in grain preferences and the meticulous care involved in producing top-quality products. The episode offers an in-depth look at how preserving traditional agricultural practices can bring new richness to contemporary cooking. ~ Support Okayest Cook by shopping with our favorite brands ~ Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr ~ 00:00 Introduction and Guest Welcome 00:54 Greg Johnsman and Marsh Hen Mill 01:51 Notable Meal of the Week 03:56 Spring Garden and Seasonal Produce 07:06 Heirloom Grains and Farming Practices 11:44 The Story of Corn Varietals 16:16 Challenges and Rewards of Heirloom Farming 24:17 Consumer Trends and Market Shifts 28:02 Understanding Grits and Cornmeal 31:23 Ancient Grains and Their Unique Qualities 32:46 The Importance of Family and Teamwork in Farming 34:42 Exploring the Differences Between Grits and Cornmeal 38:12 The Story and Significance of Carolina Gold Rice 49:44 Traditional Cooking Techniques and Recipes 54:51 The Evolution of Food and Cooking Methods 59:13 The Legacy of Family Recipes and Cooking Wisdom 01:01:03 Conclusion and Final Thoughts Explore what Marsh Hen Mill has to offer Web: https://marshhenmill.com/ Instagram: https://www.instagram.com/marshhenmill/ More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Exploring Heirloom Grains and Southern Heritage with Greg Johnsman of Marsh Hen Mill


In this episode of the Okays Cook podcast, host Chris Whonsetler sits down with Greg Johnsman from Marsh Hen Mill. They delve into the world of heirloom grains, focusing on the cultivation and legacy of heritage Southern crops like corn, rice, and various grains. Greg shares his unique background and methodology, including his start in milling taught by an old moonshiner and his dedication to preserving flavors through traditional milling processes. The conversation covers notable meals featuring fresh seafood, the intricacies of grain cultivation, and the importance of keeping agricultural history alive. Greg also highlights the regional differences in grain preferences and the meticulous care involved in producing top-quality products. The episode offers an in-depth look at how preserving traditional agricultural practices can bring new richness to contemporary cooking.


~ Support Okayest Cook by shopping with our favorite brands ~

Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR

MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r

Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2

Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq

Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr

~


00:00 Introduction and Guest Welcome

00:54 Greg Johnsman and Marsh Hen Mill

01:51 Notable Meal of the Week

03:56 Spring Garden and Seasonal Produce

07:06 Heirloom Grains and Farming Practices

11:44 The Story of Corn Varietals

16:16 Challenges and Rewards of Heirloom Farming

24:17 Consumer Trends and Market Shifts

28:02 Understanding Grits and Cornmeal

31:23 Ancient Grains and Their Unique Qualities

32:46 The Importance of Family and Teamwork in Farming

34:42 Exploring the Differences Between Grits and Cornmeal

38:12 The Story and Significance of Carolina Gold Rice

49:44 Traditional Cooking Techniques and Recipes

54:51 The Evolution of Food and Cooking Methods

59:13 The Legacy of Family Recipes and Cooking Wisdom

01:01:03 Conclusion and Final Thoughts


Explore what Marsh Hen Mill has to offer

Web: https://marshhenmill.com/

Instagram: https://www.instagram.com/marshhenmill/


More at OkayestCook.com

Connect with us on Instagram @Okayest_Cook

And facebook.com/AnOkayestCook

Video feed on YouTube.com/@OkayestCook


Crew: 

Chris Whonsetler

Email: Chris@OkayestCook.com

Web: ChrisWhonsetler.com

Instagram: @FromFieldToTable & @WhonPhoto

]]> 3917 no Food Styling with Chef Nicky Morse https://OkayestCook.com Exploring Culinary Adventures and Food Styling with Chef Nicky Morse In this exciting episode of the Okayest Cook podcast, host Chris Whonsetler welcomes Chef Nicky Morse, a seasoned traveler and culinary expert currently in Thailand. They discuss the nuances of food styling for commercial shoots and share tips for making food look more delectable at home. Chef Nicky elaborates on the importance of high-quality ingredients, the intricacies of grilling, and the benefits of experimenting with new flavors and cuisines. The episode is packed with valuable insights for both amateur cooks and professional chefs, emphasizing the importance of presentation and the adventure of trying new foods. Find Nicky:  Instagram: https://www.instagram.com/chefnickymorse/ ~ Support Okayest Cook by shopping with our favorite brands ~ Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr ~ 00:00 Introduction and Welcoming Chef Nicky 01:23 Chef Nicky's Thailand Adventures 04:27 Cooking Classes and Market Experiences 09:20 Food Styling for Commercials 27:51 Tips for Home Food Presentation 37:33 Bear Encounter and Outdoor Cooking 38:00 Grilling Tips for Summer 38:32 Cooking for Large Groups 39:41 Perfecting Steak on the Grill 41:53 Managing Grill Heat 47:15 Resting Meat for Optimal Flavor 48:18 Changes in Meat Quality Over Time 52:15 Hunting and Meat Processing 01:00:43 Utilizing the Whole Animal 01:05:36 Final Thoughts and Farewell 01:05:54 Exploring Global Cuisines More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Wed, 16 Apr 2025 09:30:00 -0000 full 2 54 Okayest Podcast Network Exploring Culinary Adventures and Food Styling with Chef Nicky Morse In this exciting episode of the Okayest Cook podcast, host Chris Whonsetler welcomes Chef Nicky Morse, a seasoned traveler and culinary expert currently in Thailand. They discuss the nuances of food styling for commercial shoots and share tips for making food look more delectable at home. Chef Nicky elaborates on the importance of high-quality ingredients, the intricacies of grilling, and the benefits of experimenting with new flavors and cuisines. The episode is packed with valuable insights for both amateur cooks and professional chefs, emphasizing the importance of presentation and the adventure of trying new foods. Find Nicky:  Instagram: https://www.instagram.com/chefnickymorse/ ~ Support Okayest Cook by shopping with our favorite brands ~ Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr ~ 00:00 Introduction and Welcoming Chef Nicky 01:23 Chef Nicky's Thailand Adventures 04:27 Cooking Classes and Market Experiences 09:20 Food Styling for Commercials 27:51 Tips for Home Food Presentation 37:33 Bear Encounter and Outdoor Cooking 38:00 Grilling Tips for Summer 38:32 Cooking for Large Groups 39:41 Perfecting Steak on the Grill 41:53 Managing Grill Heat 47:15 Resting Meat for Optimal Flavor 48:18 Changes in Meat Quality Over Time 52:15 Hunting and Meat Processing 01:00:43 Utilizing the Whole Animal 01:05:36 Final Thoughts and Farewell 01:05:54 Exploring Global Cuisines More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Exploring Culinary Adventures and Food Styling with Chef Nicky Morse

In this exciting episode of the Okayest Cook podcast, host Chris Whonsetler welcomes Chef Nicky Morse, a seasoned traveler and culinary expert currently in Thailand. They discuss the nuances of food styling for commercial shoots and share tips for making food look more delectable at home. Chef Nicky elaborates on the importance of high-quality ingredients, the intricacies of grilling, and the benefits of experimenting with new flavors and cuisines. The episode is packed with valuable insights for both amateur cooks and professional chefs, emphasizing the importance of presentation and the adventure of trying new foods.


Find Nicky: 

Instagram: https://www.instagram.com/chefnickymorse/


~ Support Okayest Cook by shopping with our favorite brands ~

Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR

MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r

Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2

Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq

Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr

~


00:00 Introduction and Welcoming Chef Nicky

01:23 Chef Nicky's Thailand Adventures

04:27 Cooking Classes and Market Experiences

09:20 Food Styling for Commercials

27:51 Tips for Home Food Presentation

37:33 Bear Encounter and Outdoor Cooking

38:00 Grilling Tips for Summer

38:32 Cooking for Large Groups

39:41 Perfecting Steak on the Grill

41:53 Managing Grill Heat

47:15 Resting Meat for Optimal Flavor

48:18 Changes in Meat Quality Over Time

52:15 Hunting and Meat Processing

01:00:43 Utilizing the Whole Animal

01:05:36 Final Thoughts and Farewell

01:05:54 Exploring Global Cuisines


More at OkayestCook.com

Connect with us on Instagram @Okayest_Cook

And facebook.com/AnOkayestCook

Video feed on YouTube.com/@OkayestCook


Crew: 

Chris Whonsetler

Email: Chris@OkayestCook.com

Web: ChrisWhonsetler.com

Instagram: @FromFieldToTable & @WhonPhoto


]]> 4288 no Food Photography with Outdoor Creatives Co-Op https://OkayestCook.com Exploring Food Photography with the Outdoor Creatives Co-op In this episode of the Okayest Cook' podcast, host Chris Whonsetler is joined by special guests Matt Land and Adam Perry from the 'Outdoor Creatives Co-op.' The conversation explores techniques for improving food photography, with a particular emphasis on lighting, composition, and smartphone tips. Matt and Adam share insights from their experiences in the outdoor and food photography industries, including practical advice on light direction, using natural and artificial light sources, and leveraging friends phones to enhance smartphone photos. The episode also touches on the significance of creating visually appealing shots to enhance the storytelling of a dish, whether for personal enjoyment or professional use. Concluding the episode, the guests emphasize the importance of shooting for personal satisfaction and continuously learning from each photographic session. ~ Support Okayest Cook by shopping with our favorite brands ~ Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr ~ 00:00 Introduction and Welcome 01:04 Meet the Guests: Matt and Adam 02:04 Outdoor Creative Co-op: Mission and Community 04:19 Food Talk: Memorable Meals and Hummus 08:59 Sausage Making and Food Content Creation 11:03 Tips for Better Food Photography 25:07 Lighting Techniques for Food Photography 25:27 Creating Cinematic Shots 28:23 Importance of Light Direction 31:15 Adding Human Elements to Food Photos 33:25 Using Your Phone for Food Photography 36:52 Tips for Better Food Photos in Restaurants 41:26 Final Tips and Encouragement Guest Links:  Outdoor Creatives Co-Op Spotify: https://open.spotify.com/show/3jnyhwX0BawjvgxiXuGq34?si=1381a6969c5548a7 Connect with Adam:  Web: daysixoutdoors.com Social: https://www.instagram.com/daysixoutdoors/ Connect with Matt:  Web: Land.limited Social: @https://www.instagram.com/thelandofmatt/ & https://www.instagram.com/landlimited/ More at https://OkayestCook.com Sign up for our Second Helpings newsletter: https://OkayestCook.com/subscribe Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Wed, 09 Apr 2025 09:30:00 -0000 full 2 53 Okayest Podcast Network Exploring Food Photography with the Outdoor Creatives Co-op In this episode of the Okayest Cook' podcast, host Chris Whonsetler is joined by special guests Matt Land and Adam Perry from the 'Outdoor Creatives Co-op.' The conversation explores techniques for improving food photography, with a particular emphasis on lighting, composition, and smartphone tips. Matt and Adam share insights from their experiences in the outdoor and food photography industries, including practical advice on light direction, using natural and artificial light sources, and leveraging friends phones to enhance smartphone photos. The episode also touches on the significance of creating visually appealing shots to enhance the storytelling of a dish, whether for personal enjoyment or professional use. Concluding the episode, the guests emphasize the importance of shooting for personal satisfaction and continuously learning from each photographic session. ~ Support Okayest Cook by shopping with our favorite brands ~ Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr ~ 00:00 Introduction and Welcome 01:04 Meet the Guests: Matt and Adam 02:04 Outdoor Creative Co-op: Mission and Community 04:19 Food Talk: Memorable Meals and Hummus 08:59 Sausage Making and Food Content Creation 11:03 Tips for Better Food Photography 25:07 Lighting Techniques for Food Photography 25:27 Creating Cinematic Shots 28:23 Importance of Light Direction 31:15 Adding Human Elements to Food Photos 33:25 Using Your Phone for Food Photography 36:52 Tips for Better Food Photos in Restaurants 41:26 Final Tips and Encouragement Guest Links:  Outdoor Creatives Co-Op Spotify: https://open.spotify.com/show/3jnyhwX0BawjvgxiXuGq34?si=1381a6969c5548a7 Connect with Adam:  Web: daysixoutdoors.com Social: https://www.instagram.com/daysixoutdoors/ Connect with Matt:  Web: Land.limited Social: @https://www.instagram.com/thelandofmatt/ & https://www.instagram.com/landlimited/ More at https://OkayestCook.com Sign up for our Second Helpings newsletter: https://OkayestCook.com/subscribe Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Exploring Food Photography with the Outdoor Creatives Co-op


In this episode of the Okayest Cook' podcast, host Chris Whonsetler is joined by special guests Matt Land and Adam Perry from the 'Outdoor Creatives Co-op.' The conversation explores techniques for improving food photography, with a particular emphasis on lighting, composition, and smartphone tips. Matt and Adam share insights from their experiences in the outdoor and food photography industries, including practical advice on light direction, using natural and artificial light sources, and leveraging friends phones to enhance smartphone photos. The episode also touches on the significance of creating visually appealing shots to enhance the storytelling of a dish, whether for personal enjoyment or professional use. Concluding the episode, the guests emphasize the importance of shooting for personal satisfaction and continuously learning from each photographic session.


~ Support Okayest Cook by shopping with our favorite brands ~

Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR

MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r

Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2

Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq

Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr

~


00:00 Introduction and Welcome

01:04 Meet the Guests: Matt and Adam

02:04 Outdoor Creative Co-op: Mission and Community

04:19 Food Talk: Memorable Meals and Hummus

08:59 Sausage Making and Food Content Creation

11:03 Tips for Better Food Photography

25:07 Lighting Techniques for Food Photography

25:27 Creating Cinematic Shots

28:23 Importance of Light Direction

31:15 Adding Human Elements to Food Photos

33:25 Using Your Phone for Food Photography

36:52 Tips for Better Food Photos in Restaurants

41:26 Final Tips and Encouragement


Guest Links: 

Outdoor Creatives Co-Op Spotify: https://open.spotify.com/show/3jnyhwX0BawjvgxiXuGq34?si=1381a6969c5548a7


Connect with Adam: 

Web: daysixoutdoors.com

Social: https://www.instagram.com/daysixoutdoors/


Connect with Matt: 

Web: Land.limited

Social: @https://www.instagram.com/thelandofmatt/ & https://www.instagram.com/landlimited/


More at https://OkayestCook.com

Sign up for our Second Helpings newsletter: https://OkayestCook.com/subscribe

Connect with us on Instagram @Okayest_Cook

And facebook.com/AnOkayestCook

Video feed on YouTube.com/@OkayestCook


Crew: 

Chris Whonsetler

Email: Chris@OkayestCook.com

Web: ChrisWhonsetler.com

Instagram: @FromFieldToTable & @WhonPhoto


]]> 2993 no Exploring the Art of Sausage Making with Christopher Kyer https://OkayestCook.com Exploring the Art of Sausage Making: An In-Depth Discussion with Christopher Kyer In this episode of the Okayest Cook Podcast, host Chris Whonsetler engages in a lively and in-depth conversation with his guest, Christopher Kyer, a seasoned sausage maker. The discussion kicks off with the duo sharing snacks and setting the scene in Kyer’s kitchen. They delve into various aspects of sausage making, from the importance of keeping equipment cold to the nuances of grinding meat properly. They also touch on the significance of mixing times, the intricacies of using different casings, the critical role of salt measurements and the importance of proper cooking technique. Kyer emphasizes the value of hands-on learning and shares personal tips and anecdotes, including a unique pheasant and mushroom sausage recipe. The episode is packed with tips for both novice and experienced sausage makers, making it a must-listen for anyone interested in the craft. ~ Support Okayest Cook by shopping with our favorite brands ~ Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr ~ 00:00 Introduction and Casual Banter 00:33 Welcome to the Okayest Cook Podcast 01:08 Cooking and Snacking in the Kitchen 01:45 Newsletter and Recipe of the Week 02:53 Notable Meals and Venison Shank Irish Stew 03:46 Wild Boar Ragu and Hunting Stories 10:01 Sausage Making Adventures 29:51 The Art of Sausage Making 30:16 Pheasant Mushroom Sausage Recipe 31:56 The Importance of Texture in Sausages 36:43 Grinding Techniques and Emulsification 46:36 Tips for Making Perfect Sausages 57:04 Cooking Sausages to Perfection 59:01 Heating the Skillet and Cooking Sausages 59:31 Importance of Resting Sausages 59:56 Avoiding Common Sausage Cooking Mistakes 01:00:50 Grandmother's Sausage Cooking Tips 01:01:38 The Art of Browning Sausages 01:02:32 Sausage Making as a Craft 01:04:22 Learning from Butchers and Classes 01:06:04 Processing Your Own Meat 01:08:20 Using All Parts of the Animal 01:09:11 Experimenting with Sausage Ingredients 01:14:18 Balancing Venison and Pork in Sausages 01:16:36 Reference Materials for Sausage Making 01:25:18 Final Thoughts and Tips Find Christopher: Web:  Social: https://www.instagram.com/honest_omnivore/ Web: https://thehonestomnivore.wordpress.com/ Mentioned in Episode:  Hank Shaw Venison Brat Recipe: https://honest-food.net/venison-bratwurst-recipe/ Pheasant Sausage: https://thehonestomnivore.wordpress.com/2020/02/20/a-pheasant-sausage-with-mushrooms/ Kielbasa: https://thehonestomnivore.wordpress.com/2024/03/20/wild-game-kielbasa/ More at https://OkayestCook.com Sign up for our Second Helpings newsletter: https://OkayestCook.com/subscribe Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Wed, 02 Apr 2025 09:30:00 -0000 full 2 52 Okayest Podcast Network Exploring the Art of Sausage Making: An In-Depth Discussion with Christopher Kyer In this episode of the Okayest Cook Podcast, host Chris Whonsetler engages in a lively and in-depth conversation with his guest, Christopher Kyer, a seasoned sausage maker. The discussion kicks off with the duo sharing snacks and setting the scene in Kyer’s kitchen. They delve into various aspects of sausage making, from the importance of keeping equipment cold to the nuances of grinding meat properly. They also touch on the significance of mixing times, the intricacies of using different casings, the critical role of salt measurements and the importance of proper cooking technique. Kyer emphasizes the value of hands-on learning and shares personal tips and anecdotes, including a unique pheasant and mushroom sausage recipe. The episode is packed with tips for both novice and experienced sausage makers, making it a must-listen for anyone interested in the craft. ~ Support Okayest Cook by shopping with our favorite brands ~ Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr ~ 00:00 Introduction and Casual Banter 00:33 Welcome to the Okayest Cook Podcast 01:08 Cooking and Snacking in the Kitchen 01:45 Newsletter and Recipe of the Week 02:53 Notable Meals and Venison Shank Irish Stew 03:46 Wild Boar Ragu and Hunting Stories 10:01 Sausage Making Adventures 29:51 The Art of Sausage Making 30:16 Pheasant Mushroom Sausage Recipe 31:56 The Importance of Texture in Sausages 36:43 Grinding Techniques and Emulsification 46:36 Tips for Making Perfect Sausages 57:04 Cooking Sausages to Perfection 59:01 Heating the Skillet and Cooking Sausages 59:31 Importance of Resting Sausages 59:56 Avoiding Common Sausage Cooking Mistakes 01:00:50 Grandmother's Sausage Cooking Tips 01:01:38 The Art of Browning Sausages 01:02:32 Sausage Making as a Craft 01:04:22 Learning from Butchers and Classes 01:06:04 Processing Your Own Meat 01:08:20 Using All Parts of the Animal 01:09:11 Experimenting with Sausage Ingredients 01:14:18 Balancing Venison and Pork in Sausages 01:16:36 Reference Materials for Sausage Making 01:25:18 Final Thoughts and Tips Find Christopher: Web:  Social: https://www.instagram.com/honest_omnivore/ Web: https://thehonestomnivore.wordpress.com/ Mentioned in Episode:  Hank Shaw Venison Brat Recipe: https://honest-food.net/venison-bratwurst-recipe/ Pheasant Sausage: https://thehonestomnivore.wordpress.com/2020/02/20/a-pheasant-sausage-with-mushrooms/ Kielbasa: https://thehonestomnivore.wordpress.com/2024/03/20/wild-game-kielbasa/ More at https://OkayestCook.com Sign up for our Second Helpings newsletter: https://OkayestCook.com/subscribe Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Exploring the Art of Sausage Making: An In-Depth Discussion with Christopher Kyer


In this episode of the Okayest Cook Podcast, host Chris Whonsetler engages in a lively and in-depth conversation with his guest, Christopher Kyer, a seasoned sausage maker. The discussion kicks off with the duo sharing snacks and setting the scene in Kyer’s kitchen. They delve into various aspects of sausage making, from the importance of keeping equipment cold to the nuances of grinding meat properly. They also touch on the significance of mixing times, the intricacies of using different casings, the critical role of salt measurements and the importance of proper cooking technique. Kyer emphasizes the value of hands-on learning and shares personal tips and anecdotes, including a unique pheasant and mushroom sausage recipe. The episode is packed with tips for both novice and experienced sausage makers, making it a must-listen for anyone interested in the craft.


~ Support Okayest Cook by shopping with our favorite brands ~

Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR

MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r

Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2

Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq

Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr

~


00:00 Introduction and Casual Banter

00:33 Welcome to the Okayest Cook Podcast

01:08 Cooking and Snacking in the Kitchen

01:45 Newsletter and Recipe of the Week

02:53 Notable Meals and Venison Shank Irish Stew

03:46 Wild Boar Ragu and Hunting Stories

10:01 Sausage Making Adventures

29:51 The Art of Sausage Making

30:16 Pheasant Mushroom Sausage Recipe

31:56 The Importance of Texture in Sausages

36:43 Grinding Techniques and Emulsification

46:36 Tips for Making Perfect Sausages

57:04 Cooking Sausages to Perfection

59:01 Heating the Skillet and Cooking Sausages

59:31 Importance of Resting Sausages

59:56 Avoiding Common Sausage Cooking Mistakes

01:00:50 Grandmother's Sausage Cooking Tips

01:01:38 The Art of Browning Sausages

01:02:32 Sausage Making as a Craft

01:04:22 Learning from Butchers and Classes

01:06:04 Processing Your Own Meat

01:08:20 Using All Parts of the Animal

01:09:11 Experimenting with Sausage Ingredients

01:14:18 Balancing Venison and Pork in Sausages

01:16:36 Reference Materials for Sausage Making

01:25:18 Final Thoughts and Tips


Find Christopher:

Web: 

Social: https://www.instagram.com/honest_omnivore/

Web: https://thehonestomnivore.wordpress.com/


Mentioned in Episode: 

Hank Shaw Venison Brat Recipe: https://honest-food.net/venison-bratwurst-recipe/

Pheasant Sausage: https://thehonestomnivore.wordpress.com/2020/02/20/a-pheasant-sausage-with-mushrooms/

Kielbasa: https://thehonestomnivore.wordpress.com/2024/03/20/wild-game-kielbasa/


More at https://OkayestCook.com

Sign up for our Second Helpings newsletter: https://OkayestCook.com/subscribe

Connect with us on Instagram @Okayest_Cook

And facebook.com/AnOkayestCook

Video feed on YouTube.com/@OkayestCook


Crew: 

Chris Whonsetler

Email: Chris@OkayestCook.com

Web: ChrisWhonsetler.com

Instagram: @FromFieldToTable & @WhonPhoto

]]> 5379 no The Feral Kitchen of Heather Evans https://OkayestCook.com The Kitchen Adventures of Heather Evans and Feral Kitchens In this episode of the Okayest Cook Podcast, host Chris Whonsetler sits down with Heather Evans, the creator behind Feral Kitchens. Broadcasting from the Okayest Network, Chris delves into a conversation with Heather about her Instagram-famous food creations and her journey with sourdough. Heather shares her experiences starting Feral Kitchens, her methods for making incredible dishes like sourdough discard battered shrimp, and her approach to making cooking fun and stress-free. They also discuss teaching sourdough classes, managing a cottage food business, and reverse engineering restaurant favorites at home. Heather offers listeners a recipe for Bang Bang Shrimp and shares her insights into feeding sourdough starter and cooking with wild game. The episode wraps up with a look at Heather's future culinary plans and her approach to cooking for kids. ~ Support Okayest Cook by shopping with our favorite brands ~ Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr ~ 00:00 Welcome to the Okayest Cook Podcast 00:55 Introducing Heather Evans from Feral Kitchens 02:02 Sourdough Adventures and Homesteading 04:52 Exploring Cheese and Notable Meals 07:20 Sourdough Simplified: Tips and Tricks 14:12 Cottage License and Small Business Insights 20:52 The Art of Sourdough: Techniques and Methods 28:11 Sourdough Starter Struggles 28:52 Mailing Sourdough Starters 29:45 Reverse Engineering Recipes 32:22 Creative Cooking on Instagram 37:29 Cooking for Kids 40:07 Upcoming Culinary Adventures 49:54 Battered Shrimp Recipe 53:47 Where to Find Feral Kitchens Find Heather: Social: https://www.instagram.com/feralkitchens/ Mentioned in Episode: Pizza Episode - https://open.spotify.com/episode/0FiWEi64e828uYnKbAAIj3?si=72f153ca65f74a88 Baked Feta Recipe in The Mediterranean Dish - https://bit.ly/3XyuwEN Flavor bible - https://bit.ly/424b5VM More at https://OkayestCook.com Sign up for our Second Helpings newsletter: https://OkayestCook.com/subscribe Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew: Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Wed, 26 Mar 2025 09:30:00 -0000 full 2 51 Okayest Podcast Network The Kitchen Adventures of Heather Evans and Feral Kitchens In this episode of the Okayest Cook Podcast, host Chris Whonsetler sits down with Heather Evans, the creator behind Feral Kitchens. Broadcasting from the Okayest Network, Chris delves into a conversation with Heather about her Instagram-famous food creations and her journey with sourdough. Heather shares her experiences starting Feral Kitchens, her methods for making incredible dishes like sourdough discard battered shrimp, and her approach to making cooking fun and stress-free. They also discuss teaching sourdough classes, managing a cottage food business, and reverse engineering restaurant favorites at home. Heather offers listeners a recipe for Bang Bang Shrimp and shares her insights into feeding sourdough starter and cooking with wild game. The episode wraps up with a look at Heather's future culinary plans and her approach to cooking for kids. ~ Support Okayest Cook by shopping with our favorite brands ~ Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr ~ 00:00 Welcome to the Okayest Cook Podcast 00:55 Introducing Heather Evans from Feral Kitchens 02:02 Sourdough Adventures and Homesteading 04:52 Exploring Cheese and Notable Meals 07:20 Sourdough Simplified: Tips and Tricks 14:12 Cottage License and Small Business Insights 20:52 The Art of Sourdough: Techniques and Methods 28:11 Sourdough Starter Struggles 28:52 Mailing Sourdough Starters 29:45 Reverse Engineering Recipes 32:22 Creative Cooking on Instagram 37:29 Cooking for Kids 40:07 Upcoming Culinary Adventures 49:54 Battered Shrimp Recipe 53:47 Where to Find Feral Kitchens Find Heather: Social: https://www.instagram.com/feralkitchens/ Mentioned in Episode: Pizza Episode - https://open.spotify.com/episode/0FiWEi64e828uYnKbAAIj3?si=72f153ca65f74a88 Baked Feta Recipe in The Mediterranean Dish - https://bit.ly/3XyuwEN Flavor bible - https://bit.ly/424b5VM More at https://OkayestCook.com Sign up for our Second Helpings newsletter: https://OkayestCook.com/subscribe Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew: Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto The Kitchen Adventures of Heather Evans and Feral Kitchens


In this episode of the Okayest Cook Podcast, host Chris Whonsetler sits down with Heather Evans, the creator behind Feral Kitchens. Broadcasting from the Okayest Network, Chris delves into a conversation with Heather about her Instagram-famous food creations and her journey with sourdough. Heather shares her experiences starting Feral Kitchens, her methods for making incredible dishes like sourdough discard battered shrimp, and her approach to making cooking fun and stress-free. They also discuss teaching sourdough classes, managing a cottage food business, and reverse engineering restaurant favorites at home. Heather offers listeners a recipe for Bang Bang Shrimp and shares her insights into feeding sourdough starter and cooking with wild game. The episode wraps up with a look at Heather's future culinary plans and her approach to cooking for kids.


~ Support Okayest Cook by shopping with our favorite brands ~

Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR

MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r

Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2

Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq

Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr

~


00:00 Welcome to the Okayest Cook Podcast

00:55 Introducing Heather Evans from Feral Kitchens

02:02 Sourdough Adventures and Homesteading

04:52 Exploring Cheese and Notable Meals

07:20 Sourdough Simplified: Tips and Tricks

14:12 Cottage License and Small Business Insights

20:52 The Art of Sourdough: Techniques and Methods

28:11 Sourdough Starter Struggles

28:52 Mailing Sourdough Starters

29:45 Reverse Engineering Recipes

32:22 Creative Cooking on Instagram

37:29 Cooking for Kids

40:07 Upcoming Culinary Adventures

49:54 Battered Shrimp Recipe

53:47 Where to Find Feral Kitchens


Find Heather:

Social: https://www.instagram.com/feralkitchens/


Mentioned in Episode:

Pizza Episode - https://open.spotify.com/episode/0FiWEi64e828uYnKbAAIj3?si=72f153ca65f74a88

Baked Feta Recipe in The Mediterranean Dish - https://bit.ly/3XyuwEN

Flavor bible - https://bit.ly/424b5VM


More at https://OkayestCook.com

Sign up for our Second Helpings newsletter: https://OkayestCook.com/subscribe

Connect with us on Instagram @Okayest_Cook

And facebook.com/AnOkayestCook

Video feed on YouTube.com/@OkayestCook


Crew:

Chris Whonsetler

Email: Chris@OkayestCook.com

Web: ChrisWhonsetler.com

Instagram: @FromFieldToTable & @WhonPhoto



]]> 3324 no Year In Review https://OkayestCook.com Celebrating One Year and 50 Episodes of The Okayest Cook Podcast In this milestone episode of The Okayest Cook Podcast, hosts Chris Whonsetler and Andy Heiser celebrate their 50th episode and one-year anniversary. They reminisce about the past year's highlights, their favorite episodes, memorable guests, and the evolution of their cooking skills. They discuss recent meals, share personal growth in the kitchen, and set new culinary goals for the upcoming year. Additionally, they touch upon valuable lessons learned and even plan for upcoming endeavors such as mastering sausage making and the transition to stainless steel cookware. 00:00 Introduction and Celebratory Milestone 00:55 Reminiscing on Past Episodes 01:55 Recent Culinary Adventures 06:34 Reflections on Podcast Journey 23:22 Importance of Quality Ingredients 29:59 Embracing Recipe Flexibility 30:57 Mastering Meal Preparation 31:54 The Importance of Sides 32:32 Confidence in Cooking 34:18 Future Cooking Goals 34:30 Sausage Making Adventures 37:21 The Art of Writing Recipes 43:11 The Power of Stainless Steel 45:58 Essential Kitchen Tools 57:12 Reflecting on a Year of Growth ~ Support Okayest Cook by shopping with our favorite brands ~ Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr ~ More at https://OkayestCook.com Sign up for our Second Helpings newsletter: https://OkayestCook.com/subscribe Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Andy Heiser Email: Andy@OkayestCook.com Web: RakeDevelopment.com Instagram: @andheiser Wed, 19 Mar 2025 09:30:00 -0000 full 1 50 Okayest Podcast Network Celebrating One Year and 50 Episodes of The Okayest Cook Podcast In this milestone episode of The Okayest Cook Podcast, hosts Chris Whonsetler and Andy Heiser celebrate their 50th episode and one-year anniversary. They reminisce about the past year's highlights, their favorite episodes, memorable guests, and the evolution of their cooking skills. They discuss recent meals, share personal growth in the kitchen, and set new culinary goals for the upcoming year. Additionally, they touch upon valuable lessons learned and even plan for upcoming endeavors such as mastering sausage making and the transition to stainless steel cookware. 00:00 Introduction and Celebratory Milestone 00:55 Reminiscing on Past Episodes 01:55 Recent Culinary Adventures 06:34 Reflections on Podcast Journey 23:22 Importance of Quality Ingredients 29:59 Embracing Recipe Flexibility 30:57 Mastering Meal Preparation 31:54 The Importance of Sides 32:32 Confidence in Cooking 34:18 Future Cooking Goals 34:30 Sausage Making Adventures 37:21 The Art of Writing Recipes 43:11 The Power of Stainless Steel 45:58 Essential Kitchen Tools 57:12 Reflecting on a Year of Growth ~ Support Okayest Cook by shopping with our favorite brands ~ Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr ~ More at https://OkayestCook.com Sign up for our Second Helpings newsletter: https://OkayestCook.com/subscribe Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Andy Heiser Email: Andy@OkayestCook.com Web: RakeDevelopment.com Instagram: @andheiser Celebrating One Year and 50 Episodes of The Okayest Cook Podcast


In this milestone episode of The Okayest Cook Podcast, hosts Chris Whonsetler and Andy Heiser celebrate their 50th episode and one-year anniversary. They reminisce about the past year's highlights, their favorite episodes, memorable guests, and the evolution of their cooking skills. They discuss recent meals, share personal growth in the kitchen, and set new culinary goals for the upcoming year. Additionally, they touch upon valuable lessons learned and even plan for upcoming endeavors such as mastering sausage making and the transition to stainless steel cookware.


00:00 Introduction and Celebratory Milestone

00:55 Reminiscing on Past Episodes

01:55 Recent Culinary Adventures

06:34 Reflections on Podcast Journey

23:22 Importance of Quality Ingredients

29:59 Embracing Recipe Flexibility

30:57 Mastering Meal Preparation

31:54 The Importance of Sides

32:32 Confidence in Cooking

34:18 Future Cooking Goals

34:30 Sausage Making Adventures

37:21 The Art of Writing Recipes

43:11 The Power of Stainless Steel

45:58 Essential Kitchen Tools

57:12 Reflecting on a Year of Growth


~ Support Okayest Cook by shopping with our favorite brands ~

Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR

MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r

Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2

Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq

Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr

~

More at https://OkayestCook.com

Sign up for our Second Helpings newsletter: https://OkayestCook.com/subscribe

Connect with us on Instagram @Okayest_Cook

And facebook.com/AnOkayestCook

Video feed on YouTube.com/@OkayestCook


Crew: 

Chris Whonsetler

Email: Chris@OkayestCook.com

Web: ChrisWhonsetler.com

Instagram: @FromFieldToTable & @WhonPhoto


Andy Heiser

Email: Andy@OkayestCook.com

Web: RakeDevelopment.com

Instagram: @andheiser

]]> 3568 no Foraging and Offal with Alan Bergo Exploring Foraging and Offal with Alan Bergo In this episode of the Okayest Cook podcast, host Chris Whonsetler and co-host Andy Heiser welcome foraging expert and chef Alan Bergo. The conversation kicks off with discussions on a variety of unique culinary endeavors, from homemade truffle oil and innovative uses of venison to the intricacies of foraging wild plants like nettles and ramps. Alan provides an in-depth look into the recipes and techniques from his book 'Flora,' shedding light on traditional and innovative ways to use wild ingredients. The episode also dives into the world of organ meats, discussing delectable preparations of heart, tongue, liver, and kidneys, as well as the value of often-overlooked parts like venison feet for making stock. Alan teases his upcoming books on meat, promising more insightful and traditional culinary wisdom. Whether you’re a seasoned chef or a novice forager, this episode is packed with valuable tips and fascinating discussions on the art of wild cuisine. Find Alan: Web: https://foragerchef.com/ Social: https://www.instagram.com/foragerchef/ The Forager Chef's Book of Flora: https://www.amazon.com/dp/1603589481?ref=ppx_yo2ov_dt_b_fed_asin_title Mentioned in Episode: https://trufflecart.com/ ~ Support Okayest Cook by shopping with our favorite brands ~ Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr ~ 00:00 Technical Difficulties and Introductions 00:38 Meet Our Special Guest: Alan Burgo 01:24 Culinary Adventures and Experiments 05:21 The Truffle Talk 15:24 Foraging and Wild Plants 35:20 Fermenting Ramp Leaves: A Siberian Tradition 36:24 Creating Ramp Steak Sauce 37:06 Future Projects: Upcoming Books 39:01 Cooking with Organ Meats: Heart, Tongue, and More 50:17 Making Stock from Venison Feet 55:25 Liver and Kidney Recipes 01:02:30 Scrapple and Sausage: Utilizing Offal 01:05:56 Conclusion and Where to Find More More at https://OkayestCook.com Sign up for our Second Helpings newsletter: https://OkayestCook.com/subscribe Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew: Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Andy Heiser Email: Andy@OkayestCook.com Web: RakeDevelopment.com Instagram: @andheiser Thu, 13 Mar 2025 09:30:00 -0000 full Okayest Podcast Network Exploring Foraging and Offal with Alan Bergo In this episode of the Okayest Cook podcast, host Chris Whonsetler and co-host Andy Heiser welcome foraging expert and chef Alan Bergo. The conversation kicks off with discussions on a variety of unique culinary endeavors, from homemade truffle oil and innovative uses of venison to the intricacies of foraging wild plants like nettles and ramps. Alan provides an in-depth look into the recipes and techniques from his book 'Flora,' shedding light on traditional and innovative ways to use wild ingredients. The episode also dives into the world of organ meats, discussing delectable preparations of heart, tongue, liver, and kidneys, as well as the value of often-overlooked parts like venison feet for making stock. Alan teases his upcoming books on meat, promising more insightful and traditional culinary wisdom. Whether you’re a seasoned chef or a novice forager, this episode is packed with valuable tips and fascinating discussions on the art of wild cuisine. Find Alan: Web: https://foragerchef.com/ Social: https://www.instagram.com/foragerchef/ The Forager Chef's Book of Flora: https://www.amazon.com/dp/1603589481?ref=ppx_yo2ov_dt_b_fed_asin_title Mentioned in Episode: https://trufflecart.com/ ~ Support Okayest Cook by shopping with our favorite brands ~ Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr ~ 00:00 Technical Difficulties and Introductions 00:38 Meet Our Special Guest: Alan Burgo 01:24 Culinary Adventures and Experiments 05:21 The Truffle Talk 15:24 Foraging and Wild Plants 35:20 Fermenting Ramp Leaves: A Siberian Tradition 36:24 Creating Ramp Steak Sauce 37:06 Future Projects: Upcoming Books 39:01 Cooking with Organ Meats: Heart, Tongue, and More 50:17 Making Stock from Venison Feet 55:25 Liver and Kidney Recipes 01:02:30 Scrapple and Sausage: Utilizing Offal 01:05:56 Conclusion and Where to Find More More at https://OkayestCook.com Sign up for our Second Helpings newsletter: https://OkayestCook.com/subscribe Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew: Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Andy Heiser Email: Andy@OkayestCook.com Web: RakeDevelopment.com Instagram: @andheiser Exploring Foraging and Offal with Alan Bergo


In this episode of the Okayest Cook podcast, host Chris Whonsetler and co-host Andy Heiser welcome foraging expert and chef Alan Bergo. The conversation kicks off with discussions on a variety of unique culinary endeavors, from homemade truffle oil and innovative uses of venison to the intricacies of foraging wild plants like nettles and ramps. Alan provides an in-depth look into the recipes and techniques from his book 'Flora,' shedding light on traditional and innovative ways to use wild ingredients. The episode also dives into the world of organ meats, discussing delectable preparations of heart, tongue, liver, and kidneys, as well as the value of often-overlooked parts like venison feet for making stock. Alan teases his upcoming books on meat, promising more insightful and traditional culinary wisdom. Whether you’re a seasoned chef or a novice forager, this episode is packed with valuable tips and fascinating discussions on the art of wild cuisine.


Find Alan:

Web: https://foragerchef.com/

Social: https://www.instagram.com/foragerchef/


The Forager Chef's Book of Flora: https://www.amazon.com/dp/1603589481?ref=ppx_yo2ov_dt_b_fed_asin_title


Mentioned in Episode:

https://trufflecart.com/


~ Support Okayest Cook by shopping with our favorite brands ~

Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR

MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r

Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2

Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq

Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr

~


00:00 Technical Difficulties and Introductions

00:38 Meet Our Special Guest: Alan Burgo

01:24 Culinary Adventures and Experiments

05:21 The Truffle Talk

15:24 Foraging and Wild Plants

35:20 Fermenting Ramp Leaves: A Siberian Tradition

36:24 Creating Ramp Steak Sauce

37:06 Future Projects: Upcoming Books

39:01 Cooking with Organ Meats: Heart, Tongue, and More

50:17 Making Stock from Venison Feet

55:25 Liver and Kidney Recipes

01:02:30 Scrapple and Sausage: Utilizing Offal

01:05:56 Conclusion and Where to Find More


More at https://OkayestCook.com

Sign up for our Second Helpings newsletter: https://OkayestCook.com/subscribe

Connect with us on Instagram @Okayest_Cook

And facebook.com/AnOkayestCook

Video feed on YouTube.com/@OkayestCook


Crew:

Chris Whonsetler

Email: Chris@OkayestCook.com

Web: ChrisWhonsetler.com

Instagram: @FromFieldToTable & @WhonPhoto


Andy Heiser

Email: Andy@OkayestCook.com

Web: RakeDevelopment.com

Instagram: @andheiser

]]> 4156 no Culinary Diversity with Youssef and Ariel https://OkayestCook.com Exploring the Culinary Diversity of Indianapolis with Youssef and Ariel In this episode of the Okayest Cook Podcast, host Chris Whonsetler interviews chefs Youssef Boudarin and Ariel Hendrickson about their culinary experiences and involvement in the Indianapolis food scene. The discussion covers their work at Bluebeard, their collaboration on various food events such as the Epicurean Festival and MOkAO Coffee and Chocolate Festival, and the importance of supporting local and international cuisines. They emphasize the significance of good ingredients, community support, and cultural diversity in enriching the food landscape. The episode also highlights the challenges faced by immigrant chefs and the importance of curiosity and open-mindedness when it comes to trying new foods. Find Ariel: Social: https://www.instagram.com/ Find Youssef: Social: https://www.instagram.com/ Event Links:  https://www.instagram.com/mokao_indy/ https://www.instagram.com/epicureanindy/ ~ Support Okayest Cook by shopping with our favorite brands ~ Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr ~ 00:00 Introduction and Casual Banter 00:32 Welcome to the Okayest Cook Podcast 00:45 Meet Youssef and Ariel 01:03 Seasonal Weather Woes 02:23 Foraging and Local Experts 07:56 Notable Meals of the Week 09:05 Epicurean Festival and Community Support 19:43 The Art of Coffee and Chocolate 32:21 The Struggles and Triumphs of Immigrant Chefs 33:41 Supporting International Chefs and Restaurants 34:26 Epicurean: A Platform for Diversity and Inclusion 39:03 The Importance of Genuine Support for Small Businesses 41:57 Expanding the Reach of Epicurean 51:52 The Value of Local Ingredients and Farmers Markets 56:08 Upcoming Events and Final Thoughts Mentioned in Episode:  French Toast Recipe: https://www.okayestcook.com/recipes/milk-bread-french-toast Harder Brunch Guide & Anchor: https://open.spotify.com/episode/0XrzZJCypWQo2BdRTRUSMf?si=2fecfd02c06b4f33 Peony Festival: https://www.indianapeonyfestival.com/ More at https://OkayestCook.com Sign up for our Second Helpings newsletter: https://OkayestCook.com/subscribe Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Wed, 05 Mar 2025 18:55:00 -0000 full 1 48 Okayest Podcast Network Exploring the Culinary Diversity of Indianapolis with Youssef and Ariel In this episode of the Okayest Cook Podcast, host Chris Whonsetler interviews chefs Youssef Boudarin and Ariel Hendrickson about their culinary experiences and involvement in the Indianapolis food scene. The discussion covers their work at Bluebeard, their collaboration on various food events such as the Epicurean Festival and MOkAO Coffee and Chocolate Festival, and the importance of supporting local and international cuisines. They emphasize the significance of good ingredients, community support, and cultural diversity in enriching the food landscape. The episode also highlights the challenges faced by immigrant chefs and the importance of curiosity and open-mindedness when it comes to trying new foods. Find Ariel: Social: https://www.instagram.com/ Find Youssef: Social: https://www.instagram.com/ Event Links:  https://www.instagram.com/mokao_indy/ https://www.instagram.com/epicureanindy/ ~ Support Okayest Cook by shopping with our favorite brands ~ Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr ~ 00:00 Introduction and Casual Banter 00:32 Welcome to the Okayest Cook Podcast 00:45 Meet Youssef and Ariel 01:03 Seasonal Weather Woes 02:23 Foraging and Local Experts 07:56 Notable Meals of the Week 09:05 Epicurean Festival and Community Support 19:43 The Art of Coffee and Chocolate 32:21 The Struggles and Triumphs of Immigrant Chefs 33:41 Supporting International Chefs and Restaurants 34:26 Epicurean: A Platform for Diversity and Inclusion 39:03 The Importance of Genuine Support for Small Businesses 41:57 Expanding the Reach of Epicurean 51:52 The Value of Local Ingredients and Farmers Markets 56:08 Upcoming Events and Final Thoughts Mentioned in Episode:  French Toast Recipe: https://www.okayestcook.com/recipes/milk-bread-french-toast Harder Brunch Guide & Anchor: https://open.spotify.com/episode/0XrzZJCypWQo2BdRTRUSMf?si=2fecfd02c06b4f33 Peony Festival: https://www.indianapeonyfestival.com/ More at https://OkayestCook.com Sign up for our Second Helpings newsletter: https://OkayestCook.com/subscribe Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Exploring the Culinary Diversity of Indianapolis with Youssef and Ariel


In this episode of the Okayest Cook Podcast, host Chris Whonsetler interviews chefs Youssef Boudarin and Ariel Hendrickson about their culinary experiences and involvement in the Indianapolis food scene. The discussion covers their work at Bluebeard, their collaboration on various food events such as the Epicurean Festival and MOkAO Coffee and Chocolate Festival, and the importance of supporting local and international cuisines. They emphasize the significance of good ingredients, community support, and cultural diversity in enriching the food landscape. The episode also highlights the challenges faced by immigrant chefs and the importance of curiosity and open-mindedness when it comes to trying new foods.


Find Ariel:

Social: https://www.instagram.com/

Find Youssef:

Social: https://www.instagram.com/

Event Links: 

https://www.instagram.com/mokao_indy/

https://www.instagram.com/epicureanindy/


~ Support Okayest Cook by shopping with our favorite brands ~

Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR

MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r

Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2

Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq

Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr

~


00:00 Introduction and Casual Banter

00:32 Welcome to the Okayest Cook Podcast

00:45 Meet Youssef and Ariel

01:03 Seasonal Weather Woes

02:23 Foraging and Local Experts

07:56 Notable Meals of the Week

09:05 Epicurean Festival and Community Support

19:43 The Art of Coffee and Chocolate

32:21 The Struggles and Triumphs of Immigrant Chefs

33:41 Supporting International Chefs and Restaurants

34:26 Epicurean: A Platform for Diversity and Inclusion

39:03 The Importance of Genuine Support for Small Businesses

41:57 Expanding the Reach of Epicurean

51:52 The Value of Local Ingredients and Farmers Markets

56:08 Upcoming Events and Final Thoughts


Mentioned in Episode: 

French Toast Recipe: https://www.okayestcook.com/recipes/milk-bread-french-toast

Harder Brunch Guide & Anchor: https://open.spotify.com/episode/0XrzZJCypWQo2BdRTRUSMf?si=2fecfd02c06b4f33

Peony Festival: https://www.indianapeonyfestival.com/


More at https://OkayestCook.com

Sign up for our Second Helpings newsletter: https://OkayestCook.com/subscribe

Connect with us on Instagram @Okayest_Cook

And facebook.com/AnOkayestCook

Video feed on YouTube.com/@OkayestCook


Crew: 

Chris Whonsetler

Email: Chris@OkayestCook.com

Web: ChrisWhonsetler.com

Instagram: @FromFieldToTable & @WhonPhoto



]]> 3885 no Healthy Swaps with Natalie Auer https://OkayestCook.com Healthy Swaps and Home-Cooked Wisdom with Natalie Auer In this episode of The Okayest Cook, host Chris Whonsetler is joined by special guest Natalie Auer. They discuss home-cooked meals, share tips on making healthier swaps in your diet, and chat about the joys of cooking with wild game and home-raised ingredients. Natalie shares her experiences with switching to animal fats like bear and chicken, making homemade mayonnaise, and the benefits of using coconut aminos as a soy sauce alternative. They also talk about their love for gardening, the challenges it brings, and the satisfaction of nurturing their own food at home. Plus, Natalie provides a delicious fish taco recipe to try. Tune in for an insightful conversation filled with practical tips and tasty ideas for your kitchen. ~ Support Okayest Cook by shopping with our favorite brands ~ Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr ~ 00:00 Introduction and Guest Welcome 00:58 Discussing Today's Meals 03:04 Newsletter and Recipe Sharing 06:20 Natalie's Background and Cooking Journey 14:03 Homemade Ingredients and Cooking Tips 25:17 Switching to Animal Fats 31:57 Dreaming of Bear Encounters 32:05 Duck Fat Delights 32:50 Cooking Adventures and Cookies 33:46 Bear Hunting Fears 34:45 Rendering Chicken Fat 37:44 Experimenting with Bear Oil 39:12 Freezing and Rendering Fat 43:12 Healthy Swaps and Coconut Aminos 46:34 Homemade Sauces and Gardening 53:59 Fish Tacos and Cooking Tips 58:33 Conclusion and Recipe Sharing Find and Follow Natalie https://www.instagram.com/nda1017?igsh=MXM1M2Z6bXJ2ZHdrMg%3D%3D&utm_source=qr harvestingnature.com/natalie-auer More at https://OkayestCook.com Sign up for our Second Helpings newsletter: https://OkayestCook.com/subscribe Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Thu, 27 Feb 2025 18:13:00 -0000 full 1 45 Okayest Podcast Network Healthy Swaps and Home-Cooked Wisdom with Natalie Auer In this episode of The Okayest Cook, host Chris Whonsetler is joined by special guest Natalie Auer. They discuss home-cooked meals, share tips on making healthier swaps in your diet, and chat about the joys of cooking with wild game and home-raised ingredients. Natalie shares her experiences with switching to animal fats like bear and chicken, making homemade mayonnaise, and the benefits of using coconut aminos as a soy sauce alternative. They also talk about their love for gardening, the challenges it brings, and the satisfaction of nurturing their own food at home. Plus, Natalie provides a delicious fish taco recipe to try. Tune in for an insightful conversation filled with practical tips and tasty ideas for your kitchen. ~ Support Okayest Cook by shopping with our favorite brands ~ Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr ~ 00:00 Introduction and Guest Welcome 00:58 Discussing Today's Meals 03:04 Newsletter and Recipe Sharing 06:20 Natalie's Background and Cooking Journey 14:03 Homemade Ingredients and Cooking Tips 25:17 Switching to Animal Fats 31:57 Dreaming of Bear Encounters 32:05 Duck Fat Delights 32:50 Cooking Adventures and Cookies 33:46 Bear Hunting Fears 34:45 Rendering Chicken Fat 37:44 Experimenting with Bear Oil 39:12 Freezing and Rendering Fat 43:12 Healthy Swaps and Coconut Aminos 46:34 Homemade Sauces and Gardening 53:59 Fish Tacos and Cooking Tips 58:33 Conclusion and Recipe Sharing Find and Follow Natalie https://www.instagram.com/nda1017?igsh=MXM1M2Z6bXJ2ZHdrMg%3D%3D&utm_source=qr harvestingnature.com/natalie-auer More at https://OkayestCook.com Sign up for our Second Helpings newsletter: https://OkayestCook.com/subscribe Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Healthy Swaps and Home-Cooked Wisdom with Natalie Auer


In this episode of The Okayest Cook, host Chris Whonsetler is joined by special guest Natalie Auer. They discuss home-cooked meals, share tips on making healthier swaps in your diet, and chat about the joys of cooking with wild game and home-raised ingredients. Natalie shares her experiences with switching to animal fats like bear and chicken, making homemade mayonnaise, and the benefits of using coconut aminos as a soy sauce alternative. They also talk about their love for gardening, the challenges it brings, and the satisfaction of nurturing their own food at home. Plus, Natalie provides a delicious fish taco recipe to try. Tune in for an insightful conversation filled with practical tips and tasty ideas for your kitchen.


~ Support Okayest Cook by shopping with our favorite brands ~

Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR

MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r

Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2

Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq

Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr

~


00:00 Introduction and Guest Welcome

00:58 Discussing Today's Meals

03:04 Newsletter and Recipe Sharing

06:20 Natalie's Background and Cooking Journey

14:03 Homemade Ingredients and Cooking Tips

25:17 Switching to Animal Fats

31:57 Dreaming of Bear Encounters

32:05 Duck Fat Delights

32:50 Cooking Adventures and Cookies

33:46 Bear Hunting Fears

34:45 Rendering Chicken Fat

37:44 Experimenting with Bear Oil

39:12 Freezing and Rendering Fat

43:12 Healthy Swaps and Coconut Aminos

46:34 Homemade Sauces and Gardening

53:59 Fish Tacos and Cooking Tips

58:33 Conclusion and Recipe Sharing


Find and Follow Natalie

https://www.instagram.com/nda1017?igsh=MXM1M2Z6bXJ2ZHdrMg%3D%3D&utm_source=qr

harvestingnature.com/natalie-auer


More at https://OkayestCook.com

Sign up for our Second Helpings newsletter: https://OkayestCook.com/subscribe

Connect with us on Instagram @Okayest_Cook

And facebook.com/AnOkayestCook

Video feed on YouTube.com/@OkayestCook


Crew: 

Chris Whonsetler

Email: Chris@OkayestCook.com

Web: ChrisWhonsetler.com

Instagram: @FromFieldToTable & @WhonPhoto


]]> 3602 no Whitney Tramel's Wild Strength http://OkayestCook Nutrition, Fitness, and the Outdoors: An Insightful Chat with Whitney Tramel In this episode of the Okayest Cook Podcast, hosts Chris Whonsetler and Andy Heiser are joined by special guest Whitney Tramel, who runs the Wild Strength Podcast. Whitney shares her background as a strength and conditioning coach, primarily working with military personnel, and discusses the physical demands of the outdoors. The conversation explores the similarities in training for combat and hunting, the importance of nutrition and fueling the body properly, and the challenges of setting and maintaining New Year's goals. Whitney offers valuable tips on hydration, portion control, and understanding macros, and provides advice on adjusting workouts based on daily energy levels. The episode also features a discussion on notable meals, including venison roast and gnocchi. Whitney's insights provide a deeper understanding of health, fitness, and nutrition tailored for hunters and the general population alike. Connect with Whitney: https://www.instagram.com/wildstrengthpodcast?igsh=MXg3bHlqcGF2OTJxdw== https://www.instagram.com/whitneytramel_?igsh=MXAwczZxYjVkMml4MQ== 00:00 Getting Started: Setting the Scene 00:38 Meet Whitney Tramel: Newest Addition to the Okayest Network 02:12 Whitney's Background: Strength and Conditioning 02:56 Fitness and Hunting: A Unique Connection 04:31 New Year's Resolutions: Sticking to Goals 05:19 Balancing Fitness and Life: Personal Stories 11:59 Workout Timing: Morning vs. Evening 16:02 Nutrition and Fuel: Eating Right for Your Body 37:38 Portion Control and Mental Tricks 39:31 Thermic Effect of Food and Meal Timing 41:20 Personalized Nutrition and Fasting 48:56 Listening to Your Body 50:05 Red Light, Green Light Training Approach 54:50 Notable Meals and Recipes 01:03:27 Final Thoughts and Social Media Crew: Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Andy Heiser Email: Andy@OkayestCook.com Web: RakeDevelopment.com Instagram: @andheiser Fri, 14 Feb 2025 02:28:00 -0000 full 1 46 Okayest Podcast Network Nutrition, Fitness, and the Outdoors: An Insightful Chat with Whitney Tramel In this episode of the Okayest Cook Podcast, hosts Chris Whonsetler and Andy Heiser are joined by special guest Whitney Tramel, who runs the Wild Strength Podcast. Whitney shares her background as a strength and conditioning coach, primarily working with military personnel, and discusses the physical demands of the outdoors. The conversation explores the similarities in training for combat and hunting, the importance of nutrition and fueling the body properly, and the challenges of setting and maintaining New Year's goals. Whitney offers valuable tips on hydration, portion control, and understanding macros, and provides advice on adjusting workouts based on daily energy levels. The episode also features a discussion on notable meals, including venison roast and gnocchi. Whitney's insights provide a deeper understanding of health, fitness, and nutrition tailored for hunters and the general population alike. Connect with Whitney: https://www.instagram.com/wildstrengthpodcast?igsh=MXg3bHlqcGF2OTJxdw== https://www.instagram.com/whitneytramel_?igsh=MXAwczZxYjVkMml4MQ== 00:00 Getting Started: Setting the Scene 00:38 Meet Whitney Tramel: Newest Addition to the Okayest Network 02:12 Whitney's Background: Strength and Conditioning 02:56 Fitness and Hunting: A Unique Connection 04:31 New Year's Resolutions: Sticking to Goals 05:19 Balancing Fitness and Life: Personal Stories 11:59 Workout Timing: Morning vs. Evening 16:02 Nutrition and Fuel: Eating Right for Your Body 37:38 Portion Control and Mental Tricks 39:31 Thermic Effect of Food and Meal Timing 41:20 Personalized Nutrition and Fasting 48:56 Listening to Your Body 50:05 Red Light, Green Light Training Approach 54:50 Notable Meals and Recipes 01:03:27 Final Thoughts and Social Media Crew: Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Andy Heiser Email: Andy@OkayestCook.com Web: RakeDevelopment.com Instagram: @andheiser Nutrition, Fitness, and the Outdoors: An Insightful Chat with Whitney Tramel


In this episode of the Okayest Cook Podcast, hosts Chris Whonsetler and Andy Heiser are joined by special guest Whitney Tramel, who runs the Wild Strength Podcast. Whitney shares her background as a strength and conditioning coach, primarily working with military personnel, and discusses the physical demands of the outdoors. The conversation explores the similarities in training for combat and hunting, the importance of nutrition and fueling the body properly, and the challenges of setting and maintaining New Year's goals. Whitney offers valuable tips on hydration, portion control, and understanding macros, and provides advice on adjusting workouts based on daily energy levels. The episode also features a discussion on notable meals, including venison roast and gnocchi. Whitney's insights provide a deeper understanding of health, fitness, and nutrition tailored for hunters and the general population alike.


Connect with Whitney:

https://www.instagram.com/wildstrengthpodcast?igsh=MXg3bHlqcGF2OTJxdw==

https://www.instagram.com/whitneytramel_?igsh=MXAwczZxYjVkMml4MQ==


00:00 Getting Started: Setting the Scene

00:38 Meet Whitney Tramel: Newest Addition to the Okayest Network

02:12 Whitney's Background: Strength and Conditioning

02:56 Fitness and Hunting: A Unique Connection

04:31 New Year's Resolutions: Sticking to Goals

05:19 Balancing Fitness and Life: Personal Stories

11:59 Workout Timing: Morning vs. Evening

16:02 Nutrition and Fuel: Eating Right for Your Body

37:38 Portion Control and Mental Tricks

39:31 Thermic Effect of Food and Meal Timing

41:20 Personalized Nutrition and Fasting

48:56 Listening to Your Body

50:05 Red Light, Green Light Training Approach

54:50 Notable Meals and Recipes

01:03:27 Final Thoughts and Social Media


Crew:

Chris Whonsetler

Email: Chris@OkayestCook.com

Web: ChrisWhonsetler.com

Instagram: @FromFieldToTable & @WhonPhoto


Andy Heiser

Email: Andy@OkayestCook.com

Web: RakeDevelopment.com

Instagram: @andheiser

]]> 3978 no Game Day Appetizers https://OkayestCook.com Game Day Eats: Game Day Recipes and Tips On this episode of the Okayest Cook Podcast, host Chris Whonsetler, joined remotely by Andy Heiser and Corey Cole, discuss their plans and food ideas for the upcoming big game. The conversation covers an array of topics, from Corey's experience with a 72-hour water fast to favorite meals and snacks for game day. They share various recipes, including arepas, pulled pork, smoked cheese dip, and unique sweets like candied fruit skewers. The hosts emphasize the importance of planning and preparing meals in advance to enjoy hosting without stress. Drinks, including margaritas and beer, also make the list with recommendations for perfect party pairings. The episode rounds off with a detailed little smokies recipe and a call for listeners to share their own Game Day food ideas. We are fueled by the following companies and absolutely love their gear! Every purchase made with these links helps keep us up and running: Anova: https://bit.ly/3WT36ZR MEAT!: https://bit.ly/4ho5a4r Hedley & Bennett: https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: https://yetius.pxf.io/a1NJXq Links mentioned in Episode: Midwest Fresh bacon jam: https://mwfresh.com/product/bacon-jam/?srsltid=AfmBOoqIEmOtT-nt0VXGj_kNilmnk2b9Y9K_aHEMN7-PtSvCNaZ32Qxq 00:00 Introduction and Casual Banter 00:55 Game Day Plans and Food Talk 01:12 Water Fast Experience 03:18 Meal Prepping and Arepas 08:20 Game Day Food Ideas 16:58 Favorite Drinks for the Party 21:33 Cheese Dips and Party Favorites 24:07 Exploring New Game Day Recipes 29:00 Game Day Party Food Disasters 30:13 Pulled Pork and Meatball Madness 33:54 Leftovers and Meal Prep Tips 36:44 Spicy Little Smokies Recipe 39:55 Final Thoughts and Farewell More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Andy Heiser Email: Andy@OkayestCook.com Web: RakeDevelopment.com Instagram: @andheiser Corey Cole Email: Corey@OkayestCook.com Web: CoreyRCole.com Instagram: @ruggedhunter Wed, 05 Feb 2025 10:30:00 -0000 full 1 45 Okayest Podcast Network Game Day Eats: Game Day Recipes and Tips On this episode of the Okayest Cook Podcast, host Chris Whonsetler, joined remotely by Andy Heiser and Corey Cole, discuss their plans and food ideas for the upcoming big game. The conversation covers an array of topics, from Corey's experience with a 72-hour water fast to favorite meals and snacks for game day. They share various recipes, including arepas, pulled pork, smoked cheese dip, and unique sweets like candied fruit skewers. The hosts emphasize the importance of planning and preparing meals in advance to enjoy hosting without stress. Drinks, including margaritas and beer, also make the list with recommendations for perfect party pairings. The episode rounds off with a detailed little smokies recipe and a call for listeners to share their own Game Day food ideas. We are fueled by the following companies and absolutely love their gear! Every purchase made with these links helps keep us up and running: Anova: https://bit.ly/3WT36ZR MEAT!: https://bit.ly/4ho5a4r Hedley & Bennett: https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: https://yetius.pxf.io/a1NJXq Links mentioned in Episode: Midwest Fresh bacon jam: https://mwfresh.com/product/bacon-jam/?srsltid=AfmBOoqIEmOtT-nt0VXGj_kNilmnk2b9Y9K_aHEMN7-PtSvCNaZ32Qxq 00:00 Introduction and Casual Banter 00:55 Game Day Plans and Food Talk 01:12 Water Fast Experience 03:18 Meal Prepping and Arepas 08:20 Game Day Food Ideas 16:58 Favorite Drinks for the Party 21:33 Cheese Dips and Party Favorites 24:07 Exploring New Game Day Recipes 29:00 Game Day Party Food Disasters 30:13 Pulled Pork and Meatball Madness 33:54 Leftovers and Meal Prep Tips 36:44 Spicy Little Smokies Recipe 39:55 Final Thoughts and Farewell More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Andy Heiser Email: Andy@OkayestCook.com Web: RakeDevelopment.com Instagram: @andheiser Corey Cole Email: Corey@OkayestCook.com Web: CoreyRCole.com Instagram: @ruggedhunter Game Day Eats: Game Day Recipes and Tips


On this episode of the Okayest Cook Podcast, host Chris Whonsetler, joined remotely by Andy Heiser and Corey Cole, discuss their plans and food ideas for the upcoming big game. The conversation covers an array of topics, from Corey's experience with a 72-hour water fast to favorite meals and snacks for game day. They share various recipes, including arepas, pulled pork, smoked cheese dip, and unique sweets like candied fruit skewers. The hosts emphasize the importance of planning and preparing meals in advance to enjoy hosting without stress. Drinks, including margaritas and beer, also make the list with recommendations for perfect party pairings. The episode rounds off with a detailed little smokies recipe and a call for listeners to share their own Game Day food ideas.


We are fueled by the following companies and absolutely love their gear!

Every purchase made with these links helps keep us up and running:

Anova: https://bit.ly/3WT36ZR

MEAT!: https://bit.ly/4ho5a4r

Hedley & Bennett: https://hedley-and-bennett.sjv.io/EEzBq2

Yeti: https://yetius.pxf.io/a1NJXq


Links mentioned in Episode:

Midwest Fresh bacon jam: https://mwfresh.com/product/bacon-jam/?srsltid=AfmBOoqIEmOtT-nt0VXGj_kNilmnk2b9Y9K_aHEMN7-PtSvCNaZ32Qxq


00:00 Introduction and Casual Banter

00:55 Game Day Plans and Food Talk

01:12 Water Fast Experience

03:18 Meal Prepping and Arepas

08:20 Game Day Food Ideas

16:58 Favorite Drinks for the Party

21:33 Cheese Dips and Party Favorites

24:07 Exploring New Game Day Recipes

29:00 Game Day Party Food Disasters

30:13 Pulled Pork and Meatball Madness

33:54 Leftovers and Meal Prep Tips

36:44 Spicy Little Smokies Recipe

39:55 Final Thoughts and Farewell


More at OkayestCook.com

Connect with us on Instagram @Okayest_Cook

And facebook.com/AnOkayestCook

Video feed on YouTube.com/@OkayestCook


Crew: 

Chris Whonsetler

Email: Chris@OkayestCook.com

Web: ChrisWhonsetler.com

Instagram: @FromFieldToTable & @WhonPhoto


Andy Heiser

Email: Andy@OkayestCook.com

Web: RakeDevelopment.com

Instagram: @andheiser


Corey Cole

Email: Corey@OkayestCook.com

Web: CoreyRCole.com

Instagram: @ruggedhunter


]]> 2442 no Kitchen Accidents https://OkayestCook.com Kitchen Mishaps: From Burns to Broken Bottles In this episode of The Okayest Cook Podcast, host Chris Whonsetler and his wife Stephanie delve into their numerous kitchen accidents, ranging from burnt plastic spatulas to significant knife injuries. They share humorous and painful anecdotes, including stories of spilled oil on their dog, brushes with fire, and memorable near-misses with sharp knives. The couple explores the lessons learned from these incidents and emphasizes the importance of proper kitchen safety. They lightheartedly discuss their culinary journey, recognizing that every mistake is a step towards becoming better cooks. We are fueled by the following companies and absolutely love their gear! Every purchase made with these links helps keep us up and running: Anova: https://bit.ly/3WT36ZR MEAT!: https://bit.ly/4ho5a4r Hedley & Bennett: https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: https://yetius.pxf.io/a1NJXq 00:00 Welcome to the Okayest Cook Podcast 00:42 Introducing the Special Guest: Stephanie 01:54 Notable Meals of the Week 04:28 Kitchen Accidents: The Early Days 08:01 Grilled Cheese Mishap 10:48 Cornbread Waffle Disaster 13:54 Stock Storage Fail 16:07 Burning Plastic and Other Fire Hazards 26:15 Grilling Mishaps and Fire Incidents 27:34 The Eyebrow Incident 31:18 Oil Spill Disaster 35:41 The Muffin Incident 40:16 Knife Accidents and Lessons Learned 54:55 Final Thoughts and Safety Tips More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew: Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Sat, 25 Jan 2025 23:51:00 -0000 full 1 44 Okayest Podcast Network Kitchen Mishaps: From Burns to Broken Bottles In this episode of The Okayest Cook Podcast, host Chris Whonsetler and his wife Stephanie delve into their numerous kitchen accidents, ranging from burnt plastic spatulas to significant knife injuries. They share humorous and painful anecdotes, including stories of spilled oil on their dog, brushes with fire, and memorable near-misses with sharp knives. The couple explores the lessons learned from these incidents and emphasizes the importance of proper kitchen safety. They lightheartedly discuss their culinary journey, recognizing that every mistake is a step towards becoming better cooks. We are fueled by the following companies and absolutely love their gear! Every purchase made with these links helps keep us up and running: Anova: https://bit.ly/3WT36ZR MEAT!: https://bit.ly/4ho5a4r Hedley & Bennett: https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: https://yetius.pxf.io/a1NJXq 00:00 Welcome to the Okayest Cook Podcast 00:42 Introducing the Special Guest: Stephanie 01:54 Notable Meals of the Week 04:28 Kitchen Accidents: The Early Days 08:01 Grilled Cheese Mishap 10:48 Cornbread Waffle Disaster 13:54 Stock Storage Fail 16:07 Burning Plastic and Other Fire Hazards 26:15 Grilling Mishaps and Fire Incidents 27:34 The Eyebrow Incident 31:18 Oil Spill Disaster 35:41 The Muffin Incident 40:16 Knife Accidents and Lessons Learned 54:55 Final Thoughts and Safety Tips More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew: Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Kitchen Mishaps: From Burns to Broken Bottles

In this episode of The Okayest Cook Podcast, host Chris Whonsetler and his wife Stephanie delve into their numerous kitchen accidents, ranging from burnt plastic spatulas to significant knife injuries. They share humorous and painful anecdotes, including stories of spilled oil on their dog, brushes with fire, and memorable near-misses with sharp knives. The couple explores the lessons learned from these incidents and emphasizes the importance of proper kitchen safety. They lightheartedly discuss their culinary journey, recognizing that every mistake is a step towards becoming better cooks.


We are fueled by the following companies and absolutely love their gear!

Every purchase made with these links helps keep us up and running:

Anova: https://bit.ly/3WT36ZR

MEAT!: https://bit.ly/4ho5a4r

Hedley & Bennett: https://hedley-and-bennett.sjv.io/EEzBq2

Yeti: https://yetius.pxf.io/a1NJXq


00:00 Welcome to the Okayest Cook Podcast

00:42 Introducing the Special Guest: Stephanie

01:54 Notable Meals of the Week

04:28 Kitchen Accidents: The Early Days

08:01 Grilled Cheese Mishap

10:48 Cornbread Waffle Disaster

13:54 Stock Storage Fail

16:07 Burning Plastic and Other Fire Hazards

26:15 Grilling Mishaps and Fire Incidents

27:34 The Eyebrow Incident

31:18 Oil Spill Disaster

35:41 The Muffin Incident

40:16 Knife Accidents and Lessons Learned

54:55 Final Thoughts and Safety Tips


More at OkayestCook.com

Connect with us on Instagram @Okayest_Cook

And facebook.com/AnOkayestCook

Video feed on YouTube.com/@OkayestCook


Crew:

Chris Whonsetler

Email: Chris@OkayestCook.com

Web: ChrisWhonsetler.com

Instagram: @FromFieldToTable & @WhonPhoto

]]> 3496 no Reducing Food Waste & Making Stock with Ian Groesbeck https://OkayestCook.com Unlocking the Secrets of Homemade Stock with Chef Ian Groesbeck In this episode of the Okayest Cook Podcast, host Chris Whonsetler sits down with Chef Ian Groesbeck to discuss the art of making homemade stock. They cover techniques for reducing food waste, the benefits of using homemade stock over store-bought, and practical tips for incorporating stock into various dishes. Chef Ian shares his expertise from working in fine dining to running a private catering business near Park City, Utah, emphasizing the importance of sustainability and flavor in cooking. Listeners will gain insights into how to elevate their cooking with simple, yet effective methods and the health benefits of using real, homemade ingredients. We are fueled by the following companies and absolutely love their gear! Every purchase made with these links helps keep us up and running: Anova: https://bit.ly/3WT36ZR MEAT!: https://bit.ly/4ho5a4r Hedley & Bennett: https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: https://yetius.pxf.io/a1NJXq Follow Ian: https://www.instagram.com/eats.with.ian Referenced this episode: Oquirrh Restaurant: https://www.instagram.com/oquirrhslc Book by Michael Pollan: Food Rules - https://bit.ly/4fYlBCO 00:00 Welcome to the Okayest Cook Podcast 00:35 Holiday Season Reflections 00:47 Introducing Chef Ian Groesbeck 01:23 Balancing Work and Life 02:08 Catering in a Resort Town 02:50 Chef Ian's Culinary Journey 05:04 Cooking with Local Ingredients 05:40 Memorable Meals and Dining Experiences 10:49 Making the Perfect Stock 12:57 Reducing Food Waste at Home 34:38 Time-Saving Cooking Tips 34:58 Avoiding Stock Mistakes 36:56 Sustainability and Hunting 38:10 Health Benefits of Stock 39:44 Real Food vs. Processed Food 41:29 The Problem with the Food Pyramid 45:52 Creative Uses for Stock 55:35 Storing Stock Efficiently 01:03:11 Conclusion and Contact Information 01:04:40 Making Your Own Stock: Tips and Tricks More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Fri, 17 Jan 2025 10:30:00 -0000 full 1 43 Okayest Podcast Network Unlocking the Secrets of Homemade Stock with Chef Ian Groesbeck In this episode of the Okayest Cook Podcast, host Chris Whonsetler sits down with Chef Ian Groesbeck to discuss the art of making homemade stock. They cover techniques for reducing food waste, the benefits of using homemade stock over store-bought, and practical tips for incorporating stock into various dishes. Chef Ian shares his expertise from working in fine dining to running a private catering business near Park City, Utah, emphasizing the importance of sustainability and flavor in cooking. Listeners will gain insights into how to elevate their cooking with simple, yet effective methods and the health benefits of using real, homemade ingredients. We are fueled by the following companies and absolutely love their gear! Every purchase made with these links helps keep us up and running: Anova: https://bit.ly/3WT36ZR MEAT!: https://bit.ly/4ho5a4r Hedley & Bennett: https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: https://yetius.pxf.io/a1NJXq Follow Ian: https://www.instagram.com/eats.with.ian Referenced this episode: Oquirrh Restaurant: https://www.instagram.com/oquirrhslc Book by Michael Pollan: Food Rules - https://bit.ly/4fYlBCO 00:00 Welcome to the Okayest Cook Podcast 00:35 Holiday Season Reflections 00:47 Introducing Chef Ian Groesbeck 01:23 Balancing Work and Life 02:08 Catering in a Resort Town 02:50 Chef Ian's Culinary Journey 05:04 Cooking with Local Ingredients 05:40 Memorable Meals and Dining Experiences 10:49 Making the Perfect Stock 12:57 Reducing Food Waste at Home 34:38 Time-Saving Cooking Tips 34:58 Avoiding Stock Mistakes 36:56 Sustainability and Hunting 38:10 Health Benefits of Stock 39:44 Real Food vs. Processed Food 41:29 The Problem with the Food Pyramid 45:52 Creative Uses for Stock 55:35 Storing Stock Efficiently 01:03:11 Conclusion and Contact Information 01:04:40 Making Your Own Stock: Tips and Tricks More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Unlocking the Secrets of Homemade Stock with Chef Ian Groesbeck


In this episode of the Okayest Cook Podcast, host Chris Whonsetler sits down with Chef Ian Groesbeck to discuss the art of making homemade stock. They cover techniques for reducing food waste, the benefits of using homemade stock over store-bought, and practical tips for incorporating stock into various dishes. Chef Ian shares his expertise from working in fine dining to running a private catering business near Park City, Utah, emphasizing the importance of sustainability and flavor in cooking. Listeners will gain insights into how to elevate their cooking with simple, yet effective methods and the health benefits of using real, homemade ingredients.


We are fueled by the following companies and absolutely love their gear!

Every purchase made with these links helps keep us up and running:

Anova: https://bit.ly/3WT36ZR

MEAT!: https://bit.ly/4ho5a4r

Hedley & Bennett: https://hedley-and-bennett.sjv.io/EEzBq2

Yeti: https://yetius.pxf.io/a1NJXq


Follow Ian: https://www.instagram.com/eats.with.ian

Referenced this episode:

Oquirrh Restaurant: https://www.instagram.com/oquirrhslc

Book by Michael Pollan: Food Rules - https://bit.ly/4fYlBCO


00:00 Welcome to the Okayest Cook Podcast

00:35 Holiday Season Reflections

00:47 Introducing Chef Ian Groesbeck

01:23 Balancing Work and Life

02:08 Catering in a Resort Town

02:50 Chef Ian's Culinary Journey

05:04 Cooking with Local Ingredients

05:40 Memorable Meals and Dining Experiences

10:49 Making the Perfect Stock

12:57 Reducing Food Waste at Home

34:38 Time-Saving Cooking Tips

34:58 Avoiding Stock Mistakes

36:56 Sustainability and Hunting

38:10 Health Benefits of Stock

39:44 Real Food vs. Processed Food

41:29 The Problem with the Food Pyramid

45:52 Creative Uses for Stock

55:35 Storing Stock Efficiently

01:03:11 Conclusion and Contact Information

01:04:40 Making Your Own Stock: Tips and Tricks


More at OkayestCook.com

Connect with us on Instagram @Okayest_Cook

And facebook.com/AnOkayestCook

Video feed on YouTube.com/@OkayestCook


Crew: 

Chris Whonsetler

Email: Chris@OkayestCook.com

Web: ChrisWhonsetler.com

Instagram: @FromFieldToTable & @WhonPhoto


]]> 4071 no Breakfast at Amelias https://OkayestCook.com Exploring Amelia's Bakery with Charlie McIntosh In this episode of the Okayest Cook podcast, host Chris Whonsetler and Corey Cole visit Amelia's Bakery located in the Stutz building. Charlie McIntosh, the bakery owner, joins them for an engaging discussion about the bakery's origins, various offerings, and the collaborative environment for creating new pastries. The conversation includes tasting and breaking down some specialty items such as the mushroom ricotta pastry, chocolate pear muffin, and the celebrated laminated cinnamon roll. The episode also touches on the importance of food pairing and the value of supporting local businesses. The hosts encourage listeners to visit Amelia's Bakery for its unique and delicious bread, pastries, and sandwiches. We are fueled by the following companies and absolutely love their gear! Every purchase made with these links helps keep us up and running: Anova: https://bit.ly/3WT36ZR MEAT!: https://bit.ly/4ho5a4r Hedley & Bennett: https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: https://yetius.pxf.io/a1NJXq 00:00 Introduction and Setting the Scene 00:31 Meet the Hosts and Guests 01:05 Exploring Amelia's Bakery 02:01 Diving into Savory Pastries 02:41 The Art of Balanced Sweetness 04:36 Collaborative Culinary Creations 14:15 The Bread Episode 18:24 Sandwiches and Daily Rotations 20:12 Exploring the Joy of Prepackaged Sandwiches 21:33 The Kouign-amann: A Classic Pastry 23:34 Describing Food Experiences 25:07 Chocolate and Pear Pastry Delight 28:57 The Art of Pairing Food and Drink 30:50 The Unique Cinnamon Roll 34:48 Wrapping Up with Gratitude and Future Ideas Follow Amelias: https://www.instagram.com/ameliasbread More at OkayestCook.com Follow Eric: https://www.instagram.com/outdoormarketingguy https://www.instagram.com/okayest_hunter Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew: Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Corey Cole Email: Corey@OkayestCook.com Web: CoreyRCole.com Instagram: @ruggedhunter Mon, 13 Jan 2025 10:30:00 -0000 full 1 42 Okayest Podcast Network Exploring Amelia's Bakery with Charlie McIntosh In this episode of the Okayest Cook podcast, host Chris Whonsetler and Corey Cole visit Amelia's Bakery located in the Stutz building. Charlie McIntosh, the bakery owner, joins them for an engaging discussion about the bakery's origins, various offerings, and the collaborative environment for creating new pastries. The conversation includes tasting and breaking down some specialty items such as the mushroom ricotta pastry, chocolate pear muffin, and the celebrated laminated cinnamon roll. The episode also touches on the importance of food pairing and the value of supporting local businesses. The hosts encourage listeners to visit Amelia's Bakery for its unique and delicious bread, pastries, and sandwiches. We are fueled by the following companies and absolutely love their gear! Every purchase made with these links helps keep us up and running: Anova: https://bit.ly/3WT36ZR MEAT!: https://bit.ly/4ho5a4r Hedley & Bennett: https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: https://yetius.pxf.io/a1NJXq 00:00 Introduction and Setting the Scene 00:31 Meet the Hosts and Guests 01:05 Exploring Amelia's Bakery 02:01 Diving into Savory Pastries 02:41 The Art of Balanced Sweetness 04:36 Collaborative Culinary Creations 14:15 The Bread Episode 18:24 Sandwiches and Daily Rotations 20:12 Exploring the Joy of Prepackaged Sandwiches 21:33 The Kouign-amann: A Classic Pastry 23:34 Describing Food Experiences 25:07 Chocolate and Pear Pastry Delight 28:57 The Art of Pairing Food and Drink 30:50 The Unique Cinnamon Roll 34:48 Wrapping Up with Gratitude and Future Ideas Follow Amelias: https://www.instagram.com/ameliasbread More at OkayestCook.com Follow Eric: https://www.instagram.com/outdoormarketingguy https://www.instagram.com/okayest_hunter Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew: Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Corey Cole Email: Corey@OkayestCook.com Web: CoreyRCole.com Instagram: @ruggedhunter Exploring Amelia's Bakery with Charlie McIntosh


In this episode of the Okayest Cook podcast, host Chris Whonsetler and Corey Cole visit Amelia's Bakery located in the Stutz building. Charlie McIntosh, the bakery owner, joins them for an engaging discussion about the bakery's origins, various offerings, and the collaborative environment for creating new pastries. The conversation includes tasting and breaking down some specialty items such as the mushroom ricotta pastry, chocolate pear muffin, and the celebrated laminated cinnamon roll. The episode also touches on the importance of food pairing and the value of supporting local businesses. The hosts encourage listeners to visit Amelia's Bakery for its unique and delicious bread, pastries, and sandwiches.


We are fueled by the following companies and absolutely love their gear!

Every purchase made with these links helps keep us up and running:

Anova: https://bit.ly/3WT36ZR

MEAT!: https://bit.ly/4ho5a4r

Hedley & Bennett: https://hedley-and-bennett.sjv.io/EEzBq2

Yeti: https://yetius.pxf.io/a1NJXq


00:00 Introduction and Setting the Scene

00:31 Meet the Hosts and Guests

01:05 Exploring Amelia's Bakery

02:01 Diving into Savory Pastries

02:41 The Art of Balanced Sweetness

04:36 Collaborative Culinary Creations

14:15 The Bread Episode

18:24 Sandwiches and Daily Rotations

20:12 Exploring the Joy of Prepackaged Sandwiches

21:33 The Kouign-amann: A Classic Pastry

23:34 Describing Food Experiences

25:07 Chocolate and Pear Pastry Delight

28:57 The Art of Pairing Food and Drink

30:50 The Unique Cinnamon Roll

34:48 Wrapping Up with Gratitude and Future Ideas


Follow Amelias:

https://www.instagram.com/ameliasbread

More at OkayestCook.com


Follow Eric:

https://www.instagram.com/outdoormarketingguy

https://www.instagram.com/okayest_hunter


Connect with us on Instagram @Okayest_Cook

And facebook.com/AnOkayestCook

Video feed on YouTube.com/@OkayestCook


Crew:

Chris Whonsetler

Email: Chris@OkayestCook.com

Web: ChrisWhonsetler.com

Instagram: @FromFieldToTable & @WhonPhoto


Corey Cole

Email: Corey@OkayestCook.com

Web: CoreyRCole.com

Instagram: @ruggedhunter


]]> 2383 no Biscuits & Gravy with a Twist http://OkayestCook.com Duck Hunting Adventures and Goose Leg Biscuits & Gravy In this episode of the Okayest Cook podcast, hosts Chris Whonsetler and Andy Heiser recount their recent duck and goose hunting adventure from the pond. They discuss the thrill of hunting, the technicalities of shooting, and processing waterfowl. The duo also prepares a unique goose leg biscuits and gravy dish, sharing their recipe and tips for cooking game meat. Along the way, they talk about their holiday experiences, cooking traditions, and offer insights into other notable meals and cooking techniques. We are fueled by the following companies and absolutely love their gear! Every purchase made with these links helps keep us up and running: Anova: https://bit.ly/3WT36ZR MEAT!: https://bit.ly/4ho5a4r Hedley & Bennett: https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: https://yetius.pxf.io/a1NJXq 00:00 Starting the Adventure: Duck Hunting Begins 00:38 Welcome to the Okayest Cook Podcast 00:50 Duck Hunting Recap: Successes and Challenges 02:39 Processing the Birds: From Field to Table 04:52 Notable Meal: Biscuits and Gravy with a Twist 08:01 Holiday Cooking Traditions 14:18 Cooking Tips and Tricks 16:41 Upcoming Plans and Final Thoughts 17:28 Leftover Dilemmas: Mexican Food and More 18:39 Cooking Tips: Searing and Sous Vide 21:03 Farm Fresh vs Store Bought: Eggs and Meat 22:30 Creative Leftover Recipes: Soups and Stews 28:46 Goose Leg Biscuits and Gravy Recipe 34:30 Wrapping Up: Holiday Preparations More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Andy Heiser Email: Andy@OkayestCook.com Web: RakeDevelopment.com Instagram: @andheiser Wed, 01 Jan 2025 10:30:00 -0000 full 1 41 Okayest Podcast Network Duck Hunting Adventures and Goose Leg Biscuits & Gravy In this episode of the Okayest Cook podcast, hosts Chris Whonsetler and Andy Heiser recount their recent duck and goose hunting adventure from the pond. They discuss the thrill of hunting, the technicalities of shooting, and processing waterfowl. The duo also prepares a unique goose leg biscuits and gravy dish, sharing their recipe and tips for cooking game meat. Along the way, they talk about their holiday experiences, cooking traditions, and offer insights into other notable meals and cooking techniques. We are fueled by the following companies and absolutely love their gear! Every purchase made with these links helps keep us up and running: Anova: https://bit.ly/3WT36ZR MEAT!: https://bit.ly/4ho5a4r Hedley & Bennett: https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: https://yetius.pxf.io/a1NJXq 00:00 Starting the Adventure: Duck Hunting Begins 00:38 Welcome to the Okayest Cook Podcast 00:50 Duck Hunting Recap: Successes and Challenges 02:39 Processing the Birds: From Field to Table 04:52 Notable Meal: Biscuits and Gravy with a Twist 08:01 Holiday Cooking Traditions 14:18 Cooking Tips and Tricks 16:41 Upcoming Plans and Final Thoughts 17:28 Leftover Dilemmas: Mexican Food and More 18:39 Cooking Tips: Searing and Sous Vide 21:03 Farm Fresh vs Store Bought: Eggs and Meat 22:30 Creative Leftover Recipes: Soups and Stews 28:46 Goose Leg Biscuits and Gravy Recipe 34:30 Wrapping Up: Holiday Preparations More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Andy Heiser Email: Andy@OkayestCook.com Web: RakeDevelopment.com Instagram: @andheiser Duck Hunting Adventures and Goose Leg Biscuits & Gravy


In this episode of the Okayest Cook podcast, hosts Chris Whonsetler and Andy Heiser recount their recent duck and goose hunting adventure from the pond. They discuss the thrill of hunting, the technicalities of shooting, and processing waterfowl. The duo also prepares a unique goose leg biscuits and gravy dish, sharing their recipe and tips for cooking game meat. Along the way, they talk about their holiday experiences, cooking traditions, and offer insights into other notable meals and cooking techniques.


We are fueled by the following companies and absolutely love their gear!

Every purchase made with these links helps keep us up and running:

Anova: https://bit.ly/3WT36ZR

MEAT!: https://bit.ly/4ho5a4r

Hedley & Bennett: https://hedley-and-bennett.sjv.io/EEzBq2

Yeti: https://yetius.pxf.io/a1NJXq


00:00 Starting the Adventure: Duck Hunting Begins

00:38 Welcome to the Okayest Cook Podcast

00:50 Duck Hunting Recap: Successes and Challenges

02:39 Processing the Birds: From Field to Table

04:52 Notable Meal: Biscuits and Gravy with a Twist

08:01 Holiday Cooking Traditions

14:18 Cooking Tips and Tricks

16:41 Upcoming Plans and Final Thoughts

17:28 Leftover Dilemmas: Mexican Food and More

18:39 Cooking Tips: Searing and Sous Vide

21:03 Farm Fresh vs Store Bought: Eggs and Meat

22:30 Creative Leftover Recipes: Soups and Stews

28:46 Goose Leg Biscuits and Gravy Recipe

34:30 Wrapping Up: Holiday Preparations


More at OkayestCook.com

Connect with us on Instagram @Okayest_Cook

And facebook.com/AnOkayestCook

Video feed on YouTube.com/@OkayestCook


Crew: 

Chris Whonsetler

Email: Chris@OkayestCook.com

Web: ChrisWhonsetler.com

Instagram: @FromFieldToTable & @WhonPhoto


Andy Heiser

Email: Andy@OkayestCook.com

Web: RakeDevelopment.com

Instagram: @andheiser

]]> 2142 no The Kitchen of Tyler Mieden https://OkayestCook.com The Okayest Cook Podcast: Culinary Adventures with Tyler Mieden In this episode of the OKistCook podcast, host Chris Whonsetler and co-host Corey Cole welcome Tyler Mieden, co-founder of Okayest Hunter and Upduck, to discuss their seasonal cooking adventures. They delve into favorite recipes, including Dutch baby pancakes, pheasant dishes, and the use of cast iron skillets. The conversation includes tips and tricks for wild game cooking, including Tyler's simple yet effective duck marinade of orange juice and Worcestershire sauce. The hosts also explore baking sourdough bread and making pizza from sourdough discard, sharing their personal recipes and experiences. Tyler highlights the fun of pheasant hunting and the benefits of having hunting dogs. The episode wraps up with ideas for utilizing leftover duck and geese in creative recipes like goose pastrami and pheasant jerky. We are fueled by the following companies and absolutely love their gear! Every purchase made with these links helps keep us up and running: Anova: https://bit.ly/3WT36ZR MEAT!: https://bit.ly/4ho5a4r Hedley & Bennett: https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: https://yetius.pxf.io/a1NJXq Connect with Tyler: https://www.instagram.com/t.mieden/ https://www.instagram.com/okayest_hunter/ https://instagram.com/upduckco/ Chris on Upduck: https://open.spotify.com/episode/2rSBwy6HCwMwhE1cK3Jjlm?si=65ae9ce8cac14e5d 00:00 Exciting Podcast Kickoff 00:42 Meet the Guest: Tyler Mieden 01:07 Holiday Meals and Dutch Baby Pancakes 03:15 Carnivore Diet and Exotic Meats 05:32 Cooking Tips and Techniques 08:45 Duck Hunting and Recipes 16:15 Pheasant Hunting in Wisconsin 25:25 Pickle Juice Experimentation 27:14 Goose and Venison Delicacies 30:41 Sourdough Adventures 36:55 Duck Pizza Inspirations 42:13 Cooking Tips and Parting Thoughts More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew: Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Corey Cole Email: Corey@OkayestCook.com Web: CoreyRCole.com Instagram: @ruggedhunter Fri, 20 Dec 2024 17:53:00 -0000 full 1 40 Okayest Podcast Network The Okayest Cook Podcast: Culinary Adventures with Tyler Mieden In this episode of the OKistCook podcast, host Chris Whonsetler and co-host Corey Cole welcome Tyler Mieden, co-founder of Okayest Hunter and Upduck, to discuss their seasonal cooking adventures. They delve into favorite recipes, including Dutch baby pancakes, pheasant dishes, and the use of cast iron skillets. The conversation includes tips and tricks for wild game cooking, including Tyler's simple yet effective duck marinade of orange juice and Worcestershire sauce. The hosts also explore baking sourdough bread and making pizza from sourdough discard, sharing their personal recipes and experiences. Tyler highlights the fun of pheasant hunting and the benefits of having hunting dogs. The episode wraps up with ideas for utilizing leftover duck and geese in creative recipes like goose pastrami and pheasant jerky. We are fueled by the following companies and absolutely love their gear! Every purchase made with these links helps keep us up and running: Anova: https://bit.ly/3WT36ZR MEAT!: https://bit.ly/4ho5a4r Hedley & Bennett: https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: https://yetius.pxf.io/a1NJXq Connect with Tyler: https://www.instagram.com/t.mieden/ https://www.instagram.com/okayest_hunter/ https://instagram.com/upduckco/ Chris on Upduck: https://open.spotify.com/episode/2rSBwy6HCwMwhE1cK3Jjlm?si=65ae9ce8cac14e5d 00:00 Exciting Podcast Kickoff 00:42 Meet the Guest: Tyler Mieden 01:07 Holiday Meals and Dutch Baby Pancakes 03:15 Carnivore Diet and Exotic Meats 05:32 Cooking Tips and Techniques 08:45 Duck Hunting and Recipes 16:15 Pheasant Hunting in Wisconsin 25:25 Pickle Juice Experimentation 27:14 Goose and Venison Delicacies 30:41 Sourdough Adventures 36:55 Duck Pizza Inspirations 42:13 Cooking Tips and Parting Thoughts More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew: Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Corey Cole Email: Corey@OkayestCook.com Web: CoreyRCole.com Instagram: @ruggedhunter The Okayest Cook Podcast: Culinary Adventures with Tyler Mieden


In this episode of the OKistCook podcast, host Chris Whonsetler and co-host Corey Cole welcome Tyler Mieden, co-founder of Okayest Hunter and Upduck, to discuss their seasonal cooking adventures. They delve into favorite recipes, including Dutch baby pancakes, pheasant dishes, and the use of cast iron skillets. The conversation includes tips and tricks for wild game cooking, including Tyler's simple yet effective duck marinade of orange juice and Worcestershire sauce. The hosts also explore baking sourdough bread and making pizza from sourdough discard, sharing their personal recipes and experiences. Tyler highlights the fun of pheasant hunting and the benefits of having hunting dogs. The episode wraps up with ideas for utilizing leftover duck and geese in creative recipes like goose pastrami and pheasant jerky.


We are fueled by the following companies and absolutely love their gear!

Every purchase made with these links helps keep us up and running:

Anova: https://bit.ly/3WT36ZR

MEAT!: https://bit.ly/4ho5a4r

Hedley & Bennett: https://hedley-and-bennett.sjv.io/EEzBq2

Yeti: https://yetius.pxf.io/a1NJXq


Connect with Tyler:

https://www.instagram.com/t.mieden/

https://www.instagram.com/okayest_hunter/

https://instagram.com/upduckco/


Chris on Upduck: https://open.spotify.com/episode/2rSBwy6HCwMwhE1cK3Jjlm?si=65ae9ce8cac14e5d


00:00 Exciting Podcast Kickoff

00:42 Meet the Guest: Tyler Mieden

01:07 Holiday Meals and Dutch Baby Pancakes

03:15 Carnivore Diet and Exotic Meats

05:32 Cooking Tips and Techniques

08:45 Duck Hunting and Recipes

16:15 Pheasant Hunting in Wisconsin

25:25 Pickle Juice Experimentation

27:14 Goose and Venison Delicacies

30:41 Sourdough Adventures

36:55 Duck Pizza Inspirations

42:13 Cooking Tips and Parting Thoughts


More at OkayestCook.com

Connect with us on Instagram @Okayest_Cook

And facebook.com/AnOkayestCook

Video feed on YouTube.com/@OkayestCook


Crew:

Chris Whonsetler

Email: Chris@OkayestCook.com

Web: ChrisWhonsetler.com

Instagram: @FromFieldToTable & @WhonPhoto


Corey Cole

Email: Corey@OkayestCook.com

Web: CoreyRCole.com

Instagram: @ruggedhunter


]]> 3118 no Going Off-Grid with Halfass Offgrid http://OkayestCook.com Exploring Off-Grid Cooking and Food Preservation with Half Ass Off Grid In this episode of the Okayest Cook Podcast, host Chris Whonsetler and co-host Corey Cole are joined by Chris from Half Ass Off Grid. The discussion delves into the essentials of living off-grid, focusing on cooking and food preservation without traditional power sources. They share experiences and tips on canning, dehydrating, smoking meats, and the importance of versatile spices. Highlighting psychological and safety aspects, the episode also includes practical advice for beginners looking to take baby steps towards self-sustainability. With stories of personal mishaps and successes, this episode offers valuable insights into the off-grid lifestyle. We are fueled by the following companies and absolutely love their gear! Every purchase made with these links helps keep us up and running: Anova: https://bit.ly/3WT36ZR MEAT!: https://bit.ly/4ho5a4r Hedley & Bennett: https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: https://yetius.pxf.io/a1NJXq Follow Chris' journey off grid: https://www.instagram.com/halfassoffgrid https://www.youtube.com/@halfassoffgrid1036 00:00 Introduction 01:54 Thanksgiving Meal Highlights 03:56 Homemade Butter and Breakfast 06:09 Venison Stew and Preservation Tips 10:24 Off-Grid Living and Food Preservation 14:45 Starting the Off-Grid Journey 18:13 Essential Gear for Off-Grid Living 26:03 Safety and Common Mistakes 28:43 Cooking and Preserving Methods 32:15 Debating the Merits of Freeze Drying 33:33 Power Solutions for Off-Grid Living 35:05 Exploring Canning Techniques 43:08 Cooking with Propane and Wood 46:40 Psychological and Practical Aspects of Off-Grid Living 52:11 The Versatility of Cast Iron Cooking 57:20 Parting Thoughts and Chris’ Crying Tiger Recipe Sharing More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Corey Cole Email: Corey@OkayestCook.com Web: CoreyRCole.com Instagram: @ruggedhunter Wed, 11 Dec 2024 18:26:00 -0000 full 1 34 Okayest Podcast Network Exploring Off-Grid Cooking and Food Preservation with Half Ass Off Grid In this episode of the Okayest Cook Podcast, host Chris Whonsetler and co-host Corey Cole are joined by Chris from Half Ass Off Grid. The discussion delves into the essentials of living off-grid, focusing on cooking and food preservation without traditional power sources. They share experiences and tips on canning, dehydrating, smoking meats, and the importance of versatile spices. Highlighting psychological and safety aspects, the episode also includes practical advice for beginners looking to take baby steps towards self-sustainability. With stories of personal mishaps and successes, this episode offers valuable insights into the off-grid lifestyle. We are fueled by the following companies and absolutely love their gear! Every purchase made with these links helps keep us up and running: Anova: https://bit.ly/3WT36ZR MEAT!: https://bit.ly/4ho5a4r Hedley & Bennett: https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: https://yetius.pxf.io/a1NJXq Follow Chris' journey off grid: https://www.instagram.com/halfassoffgrid https://www.youtube.com/@halfassoffgrid1036 00:00 Introduction 01:54 Thanksgiving Meal Highlights 03:56 Homemade Butter and Breakfast 06:09 Venison Stew and Preservation Tips 10:24 Off-Grid Living and Food Preservation 14:45 Starting the Off-Grid Journey 18:13 Essential Gear for Off-Grid Living 26:03 Safety and Common Mistakes 28:43 Cooking and Preserving Methods 32:15 Debating the Merits of Freeze Drying 33:33 Power Solutions for Off-Grid Living 35:05 Exploring Canning Techniques 43:08 Cooking with Propane and Wood 46:40 Psychological and Practical Aspects of Off-Grid Living 52:11 The Versatility of Cast Iron Cooking 57:20 Parting Thoughts and Chris’ Crying Tiger Recipe Sharing More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Corey Cole Email: Corey@OkayestCook.com Web: CoreyRCole.com Instagram: @ruggedhunter Exploring Off-Grid Cooking and Food Preservation with Half Ass Off Grid


In this episode of the Okayest Cook Podcast, host Chris Whonsetler and co-host Corey Cole are joined by Chris from Half Ass Off Grid. The discussion delves into the essentials of living off-grid, focusing on cooking and food preservation without traditional power sources. They share experiences and tips on canning, dehydrating, smoking meats, and the importance of versatile spices. Highlighting psychological and safety aspects, the episode also includes practical advice for beginners looking to take baby steps towards self-sustainability. With stories of personal mishaps and successes, this episode offers valuable insights into the off-grid lifestyle.


We are fueled by the following companies and absolutely love their gear!

Every purchase made with these links helps keep us up and running:

Anova: https://bit.ly/3WT36ZR

MEAT!: https://bit.ly/4ho5a4r

Hedley & Bennett: https://hedley-and-bennett.sjv.io/EEzBq2

Yeti: https://yetius.pxf.io/a1NJXq


Follow Chris' journey off grid:

https://www.instagram.com/halfassoffgrid

https://www.youtube.com/@halfassoffgrid1036


00:00 Introduction

01:54 Thanksgiving Meal Highlights

03:56 Homemade Butter and Breakfast

06:09 Venison Stew and Preservation Tips

10:24 Off-Grid Living and Food Preservation

14:45 Starting the Off-Grid Journey

18:13 Essential Gear for Off-Grid Living

26:03 Safety and Common Mistakes

28:43 Cooking and Preserving Methods

32:15 Debating the Merits of Freeze Drying

33:33 Power Solutions for Off-Grid Living

35:05 Exploring Canning Techniques

43:08 Cooking with Propane and Wood

46:40 Psychological and Practical Aspects of Off-Grid Living

52:11 The Versatility of Cast Iron Cooking

57:20 Parting Thoughts and Chris’ Crying Tiger Recipe Sharing


More at OkayestCook.com

Connect with us on Instagram @Okayest_Cook

And facebook.com/AnOkayestCook

Video feed on YouTube.com/@OkayestCook


Crew: 

Chris Whonsetler

Email: Chris@OkayestCook.com

Web: ChrisWhonsetler.com

Instagram: @FromFieldToTable & @WhonPhoto


Corey Cole

Email: Corey@OkayestCook.com

Web: CoreyRCole.com

Instagram: @ruggedhunter


]]> 3769 no The Future of Food with Gunnar Emberg https://OkayestCook.com The Future of Food: From Homesteading to High-End Wild Game Cuisine In this episode of the Okayest Cook Podcast, hosts Chris Whonsetler and Andy Heiser welcome special guest Gunner Emberg, a traveling wild game chef. They discuss a wide array of topics, including the lifestyle and benefits of homesteading, the impact of processed foods on health, and practical tips for a healthier diet. Gunner shares insights on wild game cooking, highlighting unique recipes and techniques, and delves into his perspective on the future of food in America amid economic and political challenges. The episode wraps up with a mouth-watering recipe for sourdough discard pizza crust with buffalo turkey and blue cheese and an emphasis on the importance of eating real, unprocessed food. We are fueled by the following companies and absolutely love their gear! Every purchase made with these links helps keep us up and running: Anova: https://bit.ly/3WT36ZR MEAT!: https://bit.ly/4ho5a4r Hedley & Bennett: https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: https://yetius.pxf.io/a1NJXq Follow Gunnar:  https://instagram.com/the.hungry.huntsman linktr.ee/hungryhuntsman 00:00 Introduction and Guest Welcome 01:03 Discussing Hunting Preferences 03:16 Notable Meals of the Week 09:06 Gunner's Culinary Credentials 15:34 The Future of Food and Homesteading 35:45 The Depletion of Soil Minerals 35:56 The Impact of Farming Practices 36:21 Nutritional Deficiencies in Modern Produce 36:52 Cultural Differences in Food Perception 38:26 The Role of Carbohydrates in Diet 41:11 The Future of Food Production 43:11 Practical Tips for Healthier Eating 51:00 The Benefits of Farmers Markets 55:02 Homemade Food and Fermentation 01:01:21 Conclusion and Final Thoughts More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Andy Heiser Email: Andy@OkayestCook.com Web: RakeDevelopment.com Instagram: @andheiser Wed, 27 Nov 2024 18:02:00 -0000 full 1 38 Okayest Podcast Network The Future of Food: From Homesteading to High-End Wild Game Cuisine In this episode of the Okayest Cook Podcast, hosts Chris Whonsetler and Andy Heiser welcome special guest Gunner Emberg, a traveling wild game chef. They discuss a wide array of topics, including the lifestyle and benefits of homesteading, the impact of processed foods on health, and practical tips for a healthier diet. Gunner shares insights on wild game cooking, highlighting unique recipes and techniques, and delves into his perspective on the future of food in America amid economic and political challenges. The episode wraps up with a mouth-watering recipe for sourdough discard pizza crust with buffalo turkey and blue cheese and an emphasis on the importance of eating real, unprocessed food. We are fueled by the following companies and absolutely love their gear! Every purchase made with these links helps keep us up and running: Anova: https://bit.ly/3WT36ZR MEAT!: https://bit.ly/4ho5a4r Hedley & Bennett: https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: https://yetius.pxf.io/a1NJXq Follow Gunnar:  https://instagram.com/the.hungry.huntsman linktr.ee/hungryhuntsman 00:00 Introduction and Guest Welcome 01:03 Discussing Hunting Preferences 03:16 Notable Meals of the Week 09:06 Gunner's Culinary Credentials 15:34 The Future of Food and Homesteading 35:45 The Depletion of Soil Minerals 35:56 The Impact of Farming Practices 36:21 Nutritional Deficiencies in Modern Produce 36:52 Cultural Differences in Food Perception 38:26 The Role of Carbohydrates in Diet 41:11 The Future of Food Production 43:11 Practical Tips for Healthier Eating 51:00 The Benefits of Farmers Markets 55:02 Homemade Food and Fermentation 01:01:21 Conclusion and Final Thoughts More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Andy Heiser Email: Andy@OkayestCook.com Web: RakeDevelopment.com Instagram: @andheiser The Future of Food: From Homesteading to High-End Wild Game Cuisine


In this episode of the Okayest Cook Podcast, hosts Chris Whonsetler and Andy Heiser welcome special guest Gunner Emberg, a traveling wild game chef. They discuss a wide array of topics, including the lifestyle and benefits of homesteading, the impact of processed foods on health, and practical tips for a healthier diet. Gunner shares insights on wild game cooking, highlighting unique recipes and techniques, and delves into his perspective on the future of food in America amid economic and political challenges. The episode wraps up with a mouth-watering recipe for sourdough discard pizza crust with buffalo turkey and blue cheese and an emphasis on the importance of eating real, unprocessed food.


We are fueled by the following companies and absolutely love their gear!

Every purchase made with these links helps keep us up and running:

Anova: https://bit.ly/3WT36ZR

MEAT!: https://bit.ly/4ho5a4r

Hedley & Bennett: https://hedley-and-bennett.sjv.io/EEzBq2

Yeti: https://yetius.pxf.io/a1NJXq


Follow Gunnar: 

https://instagram.com/the.hungry.huntsman

linktr.ee/hungryhuntsman


00:00 Introduction and Guest Welcome

01:03 Discussing Hunting Preferences

03:16 Notable Meals of the Week

09:06 Gunner's Culinary Credentials

15:34 The Future of Food and Homesteading

35:45 The Depletion of Soil Minerals

35:56 The Impact of Farming Practices

36:21 Nutritional Deficiencies in Modern Produce

36:52 Cultural Differences in Food Perception

38:26 The Role of Carbohydrates in Diet

41:11 The Future of Food Production

43:11 Practical Tips for Healthier Eating

51:00 The Benefits of Farmers Markets

55:02 Homemade Food and Fermentation

01:01:21 Conclusion and Final Thoughts


More at OkayestCook.com

Connect with us on Instagram @Okayest_Cook

And facebook.com/AnOkayestCook

Video feed on YouTube.com/@OkayestCook


Crew: 

Chris Whonsetler

Email: Chris@OkayestCook.com

Web: ChrisWhonsetler.com

Instagram: @FromFieldToTable & @WhonPhoto


Andy Heiser

Email: Andy@OkayestCook.com

Web: RakeDevelopment.com

Instagram: @andheiser

]]> 4263 Alan Sternberg https://OkayestCook.com The Art of Cooking with Chef Alan Sternberg In this episode of The Okayest Cook Podcast, hosts Chris Whonsetler and Andy Heiser sit down with Alan Sternberg, the executive chef at Bluebeard in Indianapolis. Chef Sternberg shares invaluable insights on aging meat, the use of acidity and salinity in seasoning, and maintaining consistency in cooking. He also offers practical tips for home cooks, such as managing heat and weighing ingredients, while emphasizing the importance of adapting techniques to fit personal taste and context. The episode further explores the community aspect of cooking and how personal experiences and experiments can lead to exceptional food. We are fueled by the following companies and absolutely love their gear! Every purchase made with these links helps keep us up and running: Anova: https://bit.ly/3WT36ZR MEAT!: https://bit.ly/4ho5a4r Hedley & Bennett: https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: https://yetius.pxf.io/a1NJXq 00:00 Introduction and Alans Title Debate 00:38 Podcast Kickoff and Setting the Scene 01:29 Special Guest: Chef Alan Sternberg 03:19 Notable Meals of the Week 05:36 Cooking Techniques and Home Cooking Tips 15:16 Holiday Cooking and Keeping Food Warm 21:42 The Importance of Acidity and Salinity in Cooking 24:53 Exploring Vinegars and Their Uses 30:40 Reflecting on Past Statements 31:02 Cooking Techniques for Duck and Goose 31:52 Aging and Preparing Game Meat 33:52 Restaurant vs. Home Cooking 39:33 Consistency in Cooking 44:05 Exploring Unique Ingredients 49:55 Chef's Journey and Philosophy 53:18 Competitive Cooking Insights 58:44 Final Thoughts and Tips More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Andy Heiser Email: Andy@OkayestCook.com Web: RakeDevelopment.com Instagram: @andheiser Wed, 20 Nov 2024 11:59:00 -0000 full 1 37 Okayest Podcast Network The Art of Cooking with Chef Alan Sternberg In this episode of The Okayest Cook Podcast, hosts Chris Whonsetler and Andy Heiser sit down with Alan Sternberg, the executive chef at Bluebeard in Indianapolis. Chef Sternberg shares invaluable insights on aging meat, the use of acidity and salinity in seasoning, and maintaining consistency in cooking. He also offers practical tips for home cooks, such as managing heat and weighing ingredients, while emphasizing the importance of adapting techniques to fit personal taste and context. The episode further explores the community aspect of cooking and how personal experiences and experiments can lead to exceptional food. We are fueled by the following companies and absolutely love their gear! Every purchase made with these links helps keep us up and running: Anova: https://bit.ly/3WT36ZR MEAT!: https://bit.ly/4ho5a4r Hedley & Bennett: https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: https://yetius.pxf.io/a1NJXq 00:00 Introduction and Alans Title Debate 00:38 Podcast Kickoff and Setting the Scene 01:29 Special Guest: Chef Alan Sternberg 03:19 Notable Meals of the Week 05:36 Cooking Techniques and Home Cooking Tips 15:16 Holiday Cooking and Keeping Food Warm 21:42 The Importance of Acidity and Salinity in Cooking 24:53 Exploring Vinegars and Their Uses 30:40 Reflecting on Past Statements 31:02 Cooking Techniques for Duck and Goose 31:52 Aging and Preparing Game Meat 33:52 Restaurant vs. Home Cooking 39:33 Consistency in Cooking 44:05 Exploring Unique Ingredients 49:55 Chef's Journey and Philosophy 53:18 Competitive Cooking Insights 58:44 Final Thoughts and Tips More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Andy Heiser Email: Andy@OkayestCook.com Web: RakeDevelopment.com Instagram: @andheiser The Art of Cooking with Chef Alan Sternberg


In this episode of The Okayest Cook Podcast, hosts Chris Whonsetler and Andy Heiser sit down with Alan Sternberg, the executive chef at Bluebeard in Indianapolis. Chef Sternberg shares invaluable insights on aging meat, the use of acidity and salinity in seasoning, and maintaining consistency in cooking. He also offers practical tips for home cooks, such as managing heat and weighing ingredients, while emphasizing the importance of adapting techniques to fit personal taste and context. The episode further explores the community aspect of cooking and how personal experiences and experiments can lead to exceptional food.


We are fueled by the following companies and absolutely love their gear!

Every purchase made with these links helps keep us up and running:

Anova: https://bit.ly/3WT36ZR

MEAT!: https://bit.ly/4ho5a4r

Hedley & Bennett: https://hedley-and-bennett.sjv.io/EEzBq2

Yeti: https://yetius.pxf.io/a1NJXq


00:00 Introduction and Alans Title Debate

00:38 Podcast Kickoff and Setting the Scene

01:29 Special Guest: Chef Alan Sternberg

03:19 Notable Meals of the Week

05:36 Cooking Techniques and Home Cooking Tips

15:16 Holiday Cooking and Keeping Food Warm

21:42 The Importance of Acidity and Salinity in Cooking

24:53 Exploring Vinegars and Their Uses

30:40 Reflecting on Past Statements

31:02 Cooking Techniques for Duck and Goose

31:52 Aging and Preparing Game Meat

33:52 Restaurant vs. Home Cooking

39:33 Consistency in Cooking

44:05 Exploring Unique Ingredients

49:55 Chef's Journey and Philosophy

53:18 Competitive Cooking Insights

58:44 Final Thoughts and Tips


More at OkayestCook.com

Connect with us on Instagram @Okayest_Cook

And facebook.com/AnOkayestCook

Video feed on YouTube.com/@OkayestCook


Crew: 

Chris Whonsetler

Email: Chris@OkayestCook.com

Web: ChrisWhonsetler.com

Instagram: @FromFieldToTable & @WhonPhoto


Andy Heiser

Email: Andy@OkayestCook.com

Web: RakeDevelopment.com

Instagram: @andheiser

]]> 3781 Thanksgiving Prep https://OkayestCook.com Thanksgiving Traditions and New Tastes: A Tale of Two Holiday Feasts Hosts Chris Whonsetler and Andy Heiser discuss their personal Thanksgiving experiences and preparations on the latest episode of the Okayest Cook Podcast. The hosts share their unique holiday plans, recipes, and memories. Andy shares his excitement about spending Thanksgiving in Texas with a blend of traditional and Thai dishes, while Chris plans a more conventional meal in Arizona. The episode delves into the nuances of Thanksgiving side dishes, desserts, and even the importance of leftovers and commensality. Chris also offers a simple yet delightful cranberry sauce recipe, and the hosts reflect on the significance of the holiday beyond the meal itself. We are fueled by the following companies and absolutely love their gear! Every purchase made with these links helps keep us up and running: Anova: https://bit.ly/3WT36ZR MEAT!: https://bit.ly/4ho5a4r Hedley & Bennett: https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: https://yetius.pxf.io/a1NJXq AI Generated 'Chapters' 00:00 Introduction and Podcast Setup 00:48 Hunting Season Stories 01:46 Deer Hunting Experiences 05:01 Food Talk: Waffle Grilled Cheese 09:52 Thanksgiving Plans and Traditions 18:05 Thanksgiving Meal Preparations 29:09 Discovering Apple Pie Cheesecake 30:03 The Pie Table Tradition 31:15 Pumpkin vs. Apple and Cherry Pies 33:19 The Hoosier Favorite: Sugar Cream Pie 36:34 Thanksgiving Ham Debate 38:13 Excitement for a Unique Thanksgiving 41:17 The Joy of Leftovers 42:39 Thanksgiving Reflections and Traditions 48:11 Cranberry Sauce Recipe 50:01 Final Thoughts and Thanksgiving Wishes Wed, 13 Nov 2024 10:30:00 -0000 full 1 36 Okayest Podcast Network Thanksgiving Traditions and New Tastes: A Tale of Two Holiday Feasts Hosts Chris Whonsetler and Andy Heiser discuss their personal Thanksgiving experiences and preparations on the latest episode of the Okayest Cook Podcast. The hosts share their unique holiday plans, recipes, and memories. Andy shares his excitement about spending Thanksgiving in Texas with a blend of traditional and Thai dishes, while Chris plans a more conventional meal in Arizona. The episode delves into the nuances of Thanksgiving side dishes, desserts, and even the importance of leftovers and commensality. Chris also offers a simple yet delightful cranberry sauce recipe, and the hosts reflect on the significance of the holiday beyond the meal itself. We are fueled by the following companies and absolutely love their gear! Every purchase made with these links helps keep us up and running: Anova: https://bit.ly/3WT36ZR MEAT!: https://bit.ly/4ho5a4r Hedley & Bennett: https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: https://yetius.pxf.io/a1NJXq AI Generated 'Chapters' 00:00 Introduction and Podcast Setup 00:48 Hunting Season Stories 01:46 Deer Hunting Experiences 05:01 Food Talk: Waffle Grilled Cheese 09:52 Thanksgiving Plans and Traditions 18:05 Thanksgiving Meal Preparations 29:09 Discovering Apple Pie Cheesecake 30:03 The Pie Table Tradition 31:15 Pumpkin vs. Apple and Cherry Pies 33:19 The Hoosier Favorite: Sugar Cream Pie 36:34 Thanksgiving Ham Debate 38:13 Excitement for a Unique Thanksgiving 41:17 The Joy of Leftovers 42:39 Thanksgiving Reflections and Traditions 48:11 Cranberry Sauce Recipe 50:01 Final Thoughts and Thanksgiving Wishes Thanksgiving Traditions and New Tastes: A Tale of Two Holiday Feasts


Hosts Chris Whonsetler and Andy Heiser discuss their personal Thanksgiving experiences and preparations on the latest episode of the Okayest Cook Podcast. The hosts share their unique holiday plans, recipes, and memories. Andy shares his excitement about spending Thanksgiving in Texas with a blend of traditional and Thai dishes, while Chris plans a more conventional meal in Arizona. The episode delves into the nuances of Thanksgiving side dishes, desserts, and even the importance of leftovers and commensality. Chris also offers a simple yet delightful cranberry sauce recipe, and the hosts reflect on the significance of the holiday beyond the meal itself.


We are fueled by the following companies and absolutely love their gear!

Every purchase made with these links helps keep us up and running:

Anova: https://bit.ly/3WT36ZR

MEAT!: https://bit.ly/4ho5a4r

Hedley & Bennett: https://hedley-and-bennett.sjv.io/EEzBq2

Yeti: https://yetius.pxf.io/a1NJXq


AI Generated 'Chapters'

00:00 Introduction and Podcast Setup

00:48 Hunting Season Stories

01:46 Deer Hunting Experiences

05:01 Food Talk: Waffle Grilled Cheese

09:52 Thanksgiving Plans and Traditions

18:05 Thanksgiving Meal Preparations

29:09 Discovering Apple Pie Cheesecake

30:03 The Pie Table Tradition

31:15 Pumpkin vs. Apple and Cherry Pies

33:19 The Hoosier Favorite: Sugar Cream Pie

36:34 Thanksgiving Ham Debate

38:13 Excitement for a Unique Thanksgiving

41:17 The Joy of Leftovers

42:39 Thanksgiving Reflections and Traditions

48:11 Cranberry Sauce Recipe

50:01 Final Thoughts and Thanksgiving Wishes

]]> 3050 Adventures and everyday life of Rikki Folger https://OkayestCook.com Exploring Exotic Wild Game Cuisine with Rikki Folger In this episode of the The Okayest Cook Podcast, host Chris Whonsetler welcomes special guest Rikki Folger, who shares her experiences and insights as a lodge manager and chef at Budges Wilderness Lodge in Denver. They discuss Rikki’s role in reservations and client needs while also ensuring top-notch meals for guests. The conversation highlights Rikki’s involvement with outdoor organizations like POMA and Harvesting Nature, her culinary journey from enrolling in culinary school to working in prestigious restaurants, and managing various wild game events including catering for the Blood Origins documentary screening. Rikki dives into unique dishes such as mountain lion sliders and bear sausage jambalaya. Additionally, Rikki provides valuable cooking tips, emphasizes the importance of quality kitchen tools, and shares her perspectives on wild game cooking. The episode wraps up with Rikki expressing enthusiasm for hearty autumn and winter dishes, including a favorite, cassoulet. Find more of Rikki at https://www.instagram.com/wild_and_foraged_/ POMA: https://professionaloutdoormedia.org/ Watch Blood Origins Lionheart: https://youtu.be/K09aGFZTJJg?si=oPF-22G60Ap-tX8G AI generated ‘Chapters’ 00:00 Introduction and Guest Welcome 00:54 Rikki’s Current Adventures 01:42 Professional Outdoor Media Association 02:26 Harvesting Nature Events 04:01 Notable Meals of the Week 08:05 Dandelion Jam and Clotted Cream 16:22 Blood Origins Documentary 21:41 Exploring Cooking Techniques for Mountain Lion 22:27 Braised Mountain Lion Recipe 22:53 Event Highlights and Meeting Robbie 25:09 Career Journey and Culinary Background 28:47 Tips for Aspiring Chefs 32:52 Essential Kitchen Tools and Ingredients 34:22 Maintaining and Using Cast Iron Cookware 36:17 Future Plans and Cookbook Aspirations 43:15 Parting Thoughts and Favorite Stews More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Wed, 06 Nov 2024 10:30:00 -0000 full 1 35 Okayest Podcast Network Exploring Exotic Wild Game Cuisine with Rikki Folger In this episode of the The Okayest Cook Podcast, host Chris Whonsetler welcomes special guest Rikki Folger, who shares her experiences and insights as a lodge manager and chef at Budges Wilderness Lodge in Denver. They discuss Rikki’s role in reservations and client needs while also ensuring top-notch meals for guests. The conversation highlights Rikki’s involvement with outdoor organizations like POMA and Harvesting Nature, her culinary journey from enrolling in culinary school to working in prestigious restaurants, and managing various wild game events including catering for the Blood Origins documentary screening. Rikki dives into unique dishes such as mountain lion sliders and bear sausage jambalaya. Additionally, Rikki provides valuable cooking tips, emphasizes the importance of quality kitchen tools, and shares her perspectives on wild game cooking. The episode wraps up with Rikki expressing enthusiasm for hearty autumn and winter dishes, including a favorite, cassoulet. Find more of Rikki at https://www.instagram.com/wild_and_foraged_/ POMA: https://professionaloutdoormedia.org/ Watch Blood Origins Lionheart: https://youtu.be/K09aGFZTJJg?si=oPF-22G60Ap-tX8G AI generated ‘Chapters’ 00:00 Introduction and Guest Welcome 00:54 Rikki’s Current Adventures 01:42 Professional Outdoor Media Association 02:26 Harvesting Nature Events 04:01 Notable Meals of the Week 08:05 Dandelion Jam and Clotted Cream 16:22 Blood Origins Documentary 21:41 Exploring Cooking Techniques for Mountain Lion 22:27 Braised Mountain Lion Recipe 22:53 Event Highlights and Meeting Robbie 25:09 Career Journey and Culinary Background 28:47 Tips for Aspiring Chefs 32:52 Essential Kitchen Tools and Ingredients 34:22 Maintaining and Using Cast Iron Cookware 36:17 Future Plans and Cookbook Aspirations 43:15 Parting Thoughts and Favorite Stews More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Exploring Exotic Wild Game Cuisine with Rikki Folger


In this episode of the The Okayest Cook Podcast, host Chris Whonsetler welcomes special guest Rikki Folger, who shares her experiences and insights as a lodge manager and chef at Budges Wilderness Lodge in Denver. They discuss Rikki’s role in reservations and client needs while also ensuring top-notch meals for guests. The conversation highlights Rikki’s involvement with outdoor organizations like POMA and Harvesting Nature, her culinary journey from enrolling in culinary school to working in prestigious restaurants, and managing various wild game events including catering for the Blood Origins documentary screening. Rikki dives into unique dishes such as mountain lion sliders and bear sausage jambalaya. Additionally, Rikki provides valuable cooking tips, emphasizes the importance of quality kitchen tools, and shares her perspectives on wild game cooking. The episode wraps up with Rikki expressing enthusiasm for hearty autumn and winter dishes, including a favorite, cassoulet.


Find more of Rikki at https://www.instagram.com/wild_and_foraged_/

POMA: https://professionaloutdoormedia.org/

Watch Blood Origins Lionheart: https://youtu.be/K09aGFZTJJg?si=oPF-22G60Ap-tX8G


AI generated ‘Chapters’

00:00 Introduction and Guest Welcome

00:54 Rikki’s Current Adventures

01:42 Professional Outdoor Media Association

02:26 Harvesting Nature Events

04:01 Notable Meals of the Week

08:05 Dandelion Jam and Clotted Cream

16:22 Blood Origins Documentary

21:41 Exploring Cooking Techniques for Mountain Lion

22:27 Braised Mountain Lion Recipe

22:53 Event Highlights and Meeting Robbie

25:09 Career Journey and Culinary Background

28:47 Tips for Aspiring Chefs

32:52 Essential Kitchen Tools and Ingredients

34:22 Maintaining and Using Cast Iron Cookware

36:17 Future Plans and Cookbook Aspirations

43:15 Parting Thoughts and Favorite Stews


More at OkayestCook.com

Connect with us on Instagram @Okayest_Cook

And facebook.com/AnOkayestCook

Video feed on YouTube.com/@OkayestCook


Crew: 

Chris Whonsetler

Email: Chris@OkayestCook.com

Web: ChrisWhonsetler.com

Instagram: @FromFieldToTable & @WhonPhoto

]]> 2743 no Deer Ducks & Geese with Greg Tubbs https://OkayestCook.com Mastering Wild Game Cooking with Chris and Greg In this episode of Okayest Cook, host Chris Whonsetler is joined by Greg Tubbs for an engaging discussion about wild game cooking. They explore the nuances of preparing venison, ducks, geese, and share their personal experiences and tips. The conversation highlights the importance of honoring the game by cooking it well, different marinades, and unique recipes like buffalo squirrel dip and bacon-wrapped goose bites. They also discuss the best methods to butcher and cook various game meats, and emphasize keeping preparation simple to let the natural flavors shine. Find Greg on insta: https://www.instagram.com/greg_tubbs/ AI Generated ‘Chapters’ 00:00 Introduction and Guest Introduction 01:19 The Importance of Cooking Game Meat 03:19 Oregon Hunting Adventure 05:11 Cooking Techniques and Methods 09:33 Venison Preparation and Recipes 27:39 Waterfowl Hunting Season 31:34 Giant Canada Goose Encounter 32:12 Duck vs. Goose in the Kitchen 33:05 Quick and Easy Duck Hors d'oeuvres 33:32 Marinating and Grilling Duck 35:48 Cooking Wild Duck Medium Rare 37:24 Changing Minds About Wild Game 43:01 Goose Pastrami and Jerky 55:13 Squirrel and Rabbit Recipes 58:13 Bacon-Wrapped Goose Bites Recipe More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Wed, 30 Oct 2024 09:30:00 -0000 full 1 34 Okayest Podcast Network Mastering Wild Game Cooking with Chris and Greg In this episode of Okayest Cook, host Chris Whonsetler is joined by Greg Tubbs for an engaging discussion about wild game cooking. They explore the nuances of preparing venison, ducks, geese, and share their personal experiences and tips. The conversation highlights the importance of honoring the game by cooking it well, different marinades, and unique recipes like buffalo squirrel dip and bacon-wrapped goose bites. They also discuss the best methods to butcher and cook various game meats, and emphasize keeping preparation simple to let the natural flavors shine. Find Greg on insta: https://www.instagram.com/greg_tubbs/ AI Generated ‘Chapters’ 00:00 Introduction and Guest Introduction 01:19 The Importance of Cooking Game Meat 03:19 Oregon Hunting Adventure 05:11 Cooking Techniques and Methods 09:33 Venison Preparation and Recipes 27:39 Waterfowl Hunting Season 31:34 Giant Canada Goose Encounter 32:12 Duck vs. Goose in the Kitchen 33:05 Quick and Easy Duck Hors d'oeuvres 33:32 Marinating and Grilling Duck 35:48 Cooking Wild Duck Medium Rare 37:24 Changing Minds About Wild Game 43:01 Goose Pastrami and Jerky 55:13 Squirrel and Rabbit Recipes 58:13 Bacon-Wrapped Goose Bites Recipe More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Mastering Wild Game Cooking with Chris and Greg


In this episode of Okayest Cook, host Chris Whonsetler is joined by Greg Tubbs for an engaging discussion about wild game cooking. They explore the nuances of preparing venison, ducks, geese, and share their personal experiences and tips. The conversation highlights the importance of honoring the game by cooking it well, different marinades, and unique recipes like buffalo squirrel dip and bacon-wrapped goose bites. They also discuss the best methods to butcher and cook various game meats, and emphasize keeping preparation simple to let the natural flavors shine.


Find Greg on insta: https://www.instagram.com/greg_tubbs/


AI Generated ‘Chapters’

00:00 Introduction and Guest Introduction

01:19 The Importance of Cooking Game Meat

03:19 Oregon Hunting Adventure

05:11 Cooking Techniques and Methods

09:33 Venison Preparation and Recipes

27:39 Waterfowl Hunting Season

31:34 Giant Canada Goose Encounter

32:12 Duck vs. Goose in the Kitchen

33:05 Quick and Easy Duck Hors d'oeuvres

33:32 Marinating and Grilling Duck

35:48 Cooking Wild Duck Medium Rare

37:24 Changing Minds About Wild Game

43:01 Goose Pastrami and Jerky

55:13 Squirrel and Rabbit Recipes

58:13 Bacon-Wrapped Goose Bites Recipe


More at OkayestCook.com

Connect with us on Instagram @Okayest_Cook

And facebook.com/AnOkayestCook

Video feed on YouTube.com/@OkayestCook


Crew: 

Chris Whonsetler

Email: Chris@OkayestCook.com

Web: ChrisWhonsetler.com

Instagram: @FromFieldToTable & @WhonPhoto


]]> 3732 no Pizza https://OkayestCook.com The Ultimate Guide to Homemade Pizza: Techniques, Tips, and Toppings In this comprehensive episode of the Okayest Cook podcast, hosts Chris Whonsetler and Andy Heiser, along with their pizza-loving guests Scott and Karlee Latuszek, delve into the art of homemade pizza making. They share personal anecdotes and expert tips on getting the perfect pizza dough texture, the importance of using quality ingredients like San Marzano tomatoes for marinara sauce, and the benefits of sliced mozzarella cheese. The episode covers various pizza styles, such as Neapolitan and Chicago deep dish, and highlights unique toppings, including ‘nduja sausage and creative twists like BLT and Big Mac pizzas. Listeners will also discover techniques for using specialized tools like a baking steel and a Ninja wood fire pizza oven. Additionally, the conversation touches on side culinary adventures, including short rib pasta, chicken enchiladas, and perfecting steaks. Whether you're a novice or a seasoned home cook, this episode offers practical advice and inspiration for creating delicious homemade pizzas. https://chicagopizzaandovengrinder.com/ https://www.miguelspizza.com/ AI Generated ‘Chapters’ 00:00 Pizza ASMR and Intro 00:42 Meet the Hosts and Guests 02:10 Weekly Food Highlights 07:49 Pizza Making Adventures 10:08 Dough and Sauce Secrets 23:03 Experimenting with Toppings 30:12 Cheese Choices and Techniques 32:33 Cheese Lovers Unite 32:44 Sauce Strategies 34:46 Pizza Party Memories 35:41 Pizza Styles and Preferences 36:33 Chicago's Best Pizza 37:20 Unique Pizza Experiences 39:56 Creative Pizza Toppings 46:27 Pizza Cutting Techniques 58:06 Pizza Dough Secrets 59:41 Perfecting the Pizza Experience Wed, 23 Oct 2024 10:15:00 -0000 full 1 33 Okayest Podcast Network The Ultimate Guide to Homemade Pizza: Techniques, Tips, and Toppings In this comprehensive episode of the Okayest Cook podcast, hosts Chris Whonsetler and Andy Heiser, along with their pizza-loving guests Scott and Karlee Latuszek, delve into the art of homemade pizza making. They share personal anecdotes and expert tips on getting the perfect pizza dough texture, the importance of using quality ingredients like San Marzano tomatoes for marinara sauce, and the benefits of sliced mozzarella cheese. The episode covers various pizza styles, such as Neapolitan and Chicago deep dish, and highlights unique toppings, including ‘nduja sausage and creative twists like BLT and Big Mac pizzas. Listeners will also discover techniques for using specialized tools like a baking steel and a Ninja wood fire pizza oven. Additionally, the conversation touches on side culinary adventures, including short rib pasta, chicken enchiladas, and perfecting steaks. Whether you're a novice or a seasoned home cook, this episode offers practical advice and inspiration for creating delicious homemade pizzas. https://chicagopizzaandovengrinder.com/ https://www.miguelspizza.com/ AI Generated ‘Chapters’ 00:00 Pizza ASMR and Intro 00:42 Meet the Hosts and Guests 02:10 Weekly Food Highlights 07:49 Pizza Making Adventures 10:08 Dough and Sauce Secrets 23:03 Experimenting with Toppings 30:12 Cheese Choices and Techniques 32:33 Cheese Lovers Unite 32:44 Sauce Strategies 34:46 Pizza Party Memories 35:41 Pizza Styles and Preferences 36:33 Chicago's Best Pizza 37:20 Unique Pizza Experiences 39:56 Creative Pizza Toppings 46:27 Pizza Cutting Techniques 58:06 Pizza Dough Secrets 59:41 Perfecting the Pizza Experience The Ultimate Guide to Homemade Pizza: Techniques, Tips, and Toppings

In this comprehensive episode of the Okayest Cook podcast, hosts Chris Whonsetler and Andy Heiser, along with their pizza-loving guests Scott and Karlee Latuszek, delve into the art of homemade pizza making. They share personal anecdotes and expert tips on getting the perfect pizza dough texture, the importance of using quality ingredients like San Marzano tomatoes for marinara sauce, and the benefits of sliced mozzarella cheese. The episode covers various pizza styles, such as Neapolitan and Chicago deep dish, and highlights unique toppings, including ‘nduja sausage and creative twists like BLT and Big Mac pizzas. Listeners will also discover techniques for using specialized tools like a baking steel and a Ninja wood fire pizza oven. Additionally, the conversation touches on side culinary adventures, including short rib pasta, chicken enchiladas, and perfecting steaks. Whether you're a novice or a seasoned home cook, this episode offers practical advice and inspiration for creating delicious homemade pizzas.


https://chicagopizzaandovengrinder.com/

https://www.miguelspizza.com/


AI Generated ‘Chapters’

00:00 Pizza ASMR and Intro

00:42 Meet the Hosts and Guests

02:10 Weekly Food Highlights

07:49 Pizza Making Adventures

10:08 Dough and Sauce Secrets

23:03 Experimenting with Toppings

30:12 Cheese Choices and Techniques

32:33 Cheese Lovers Unite

32:44 Sauce Strategies

34:46 Pizza Party Memories

35:41 Pizza Styles and Preferences

36:33 Chicago's Best Pizza

37:20 Unique Pizza Experiences

39:56 Creative Pizza Toppings

46:27 Pizza Cutting Techniques

58:06 Pizza Dough Secrets

59:41 Perfecting the Pizza Experience

]]> 3852 no Small Talk https://OkayestCook.com Hunting Excursions and Gourmet Wild Game Cooking In this episode of the Okayest Cook podcast, Host Chris Whonsetler share their recent hunting and cooking adventures. Corey discusses his vacation in Disney World with tips on cost management while Colton updates on his egg-laying chickens and techniques for preserving farm-fresh eggs. They dive into various hunting experiences, from deer and elk hunts to waterfowl camaraderie and Addie's excitement for her first hunt. Culinary discussions abound with wild game recipes, including antelope, venison tacos, and creative uses of goose and duck. The team also shares their favorite cooking tools, cookbook recommendations, and tips for seasoning and preparing different cuts of wild game. The episode wraps up with light-hearted banter, family activities, holiday plans, and Chris' new cook books. 00:00 Welcome Back to the Okayest Cook Podcast 00:58 Vacation Tales and Disney Adventures 02:27 Hunting Stories and Deer Season 04:47 Cooking Tips and Kitchen Adventures 09:00 Farm Fresh Eggs and Preservation 14:47 Hunting Gear and Outdoor Plans 23:48 Roast Recipes and Cooking Techniques 30:49 Cooking Tips and Cookbook Excitement 32:16 More Roast Recipes and Meat Preparations 37:51 Hunting Stories and Deer Cameras 44:14 Waterfowl Hunting and Cooking 51:23 Family and Future Plans 55:32 Cookbook Recommendations and Farewell Wed, 16 Oct 2024 09:30:00 -0000 full 1 32 Okayest Podcast Network Hunting Excursions and Gourmet Wild Game Cooking In this episode of the Okayest Cook podcast, Host Chris Whonsetler share their recent hunting and cooking adventures. Corey discusses his vacation in Disney World with tips on cost management while Colton updates on his egg-laying chickens and techniques for preserving farm-fresh eggs. They dive into various hunting experiences, from deer and elk hunts to waterfowl camaraderie and Addie's excitement for her first hunt. Culinary discussions abound with wild game recipes, including antelope, venison tacos, and creative uses of goose and duck. The team also shares their favorite cooking tools, cookbook recommendations, and tips for seasoning and preparing different cuts of wild game. The episode wraps up with light-hearted banter, family activities, holiday plans, and Chris' new cook books. 00:00 Welcome Back to the Okayest Cook Podcast 00:58 Vacation Tales and Disney Adventures 02:27 Hunting Stories and Deer Season 04:47 Cooking Tips and Kitchen Adventures 09:00 Farm Fresh Eggs and Preservation 14:47 Hunting Gear and Outdoor Plans 23:48 Roast Recipes and Cooking Techniques 30:49 Cooking Tips and Cookbook Excitement 32:16 More Roast Recipes and Meat Preparations 37:51 Hunting Stories and Deer Cameras 44:14 Waterfowl Hunting and Cooking 51:23 Family and Future Plans 55:32 Cookbook Recommendations and Farewell Hunting Excursions and Gourmet Wild Game Cooking


In this episode of the Okayest Cook podcast, Host Chris Whonsetler share their recent hunting and cooking adventures. Corey discusses his vacation in Disney World with tips on cost management while Colton updates on his egg-laying chickens and techniques for preserving farm-fresh eggs. They dive into various hunting experiences, from deer and elk hunts to waterfowl camaraderie and Addie's excitement for her first hunt. Culinary discussions abound with wild game recipes, including antelope, venison tacos, and creative uses of goose and duck. The team also shares their favorite cooking tools, cookbook recommendations, and tips for seasoning and preparing different cuts of wild game. The episode wraps up with light-hearted banter, family activities, holiday plans, and Chris' new cook books.


00:00 Welcome Back to the Okayest Cook Podcast

00:58 Vacation Tales and Disney Adventures

02:27 Hunting Stories and Deer Season

04:47 Cooking Tips and Kitchen Adventures

09:00 Farm Fresh Eggs and Preservation

14:47 Hunting Gear and Outdoor Plans

23:48 Roast Recipes and Cooking Techniques

30:49 Cooking Tips and Cookbook Excitement

32:16 More Roast Recipes and Meat Preparations

37:51 Hunting Stories and Deer Cameras

44:14 Waterfowl Hunting and Cooking

51:23 Family and Future Plans

55:32 Cookbook Recommendations and Farewell

]]> 3449 no Encouraging Commensality with A Couple Cooks https://OkayestCook.com Cooking Joyfully Together: A Conversation with Sonja and Alex Overheiser In this lively episode of the Okayest Cook Podcast, hosts Chris Whonsetler and Corey Cole welcome guests Sonja and Alex Overheiser, self-taught home cooks and authors behind 'A Couple Cooks.' Broadcasting from the couple's Indiana kitchen, they discuss their non-traditional culinary journey and how they transitioned from eating convenience foods to becoming recipe developers. The Overheisers emphasize that cooking should be approachable and enjoyable rather than intimidating. They shed light on their latest cookbook, which promotes cooking as a shared activity, offering a unique feature where tasks can be split between two people. They discuss how the book encourages communal experiences in the kitchen, with sections for everyday meals, date nights, and gatherings. The episode concludes with the importance of preorder support and highlights the couple's successful integration of photography, noting that visual appeal plays a crucial role in cookbook presentation. Find more of A Couple Cooks: https://www.acouplecooks.com/ https://www.instagram.com/acouplecooks Pre-Order their book!  https://www.acouplecooks.com/cookbook/ 00:00 Welcome to the Okayest Cook Podcast 00:46 Meet Sonja and Alex Overheiser 03:11 From Hot Pockets to Home Cooks 04:57 The Birth of A Couple Cooks 10:53 The Joy of Cooking Together 13:15 Gathering and Sharing Meals 14:31 Notable Foods and Fun Meals 18:19 Exploring the Joy of Cooking with Fresh Ingredients 19:00 Diving into the New Cookbook 20:34 The Journey of Creating a Cookbook 24:30 Cooking Styles and Kitchen Dynamics 27:39 Exciting Features of the New Cookbook 29:18 Final Thoughts and Encouragement to Pre-order More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Corey Cole Email: Corey@OkayestCook.com Web: CoreyRCole.com Instagram: @ruggedhunter Wed, 09 Oct 2024 09:30:00 -0000 full 1 31 Okayest Podcast Network Cooking Joyfully Together: A Conversation with Sonja and Alex Overheiser In this lively episode of the Okayest Cook Podcast, hosts Chris Whonsetler and Corey Cole welcome guests Sonja and Alex Overheiser, self-taught home cooks and authors behind 'A Couple Cooks.' Broadcasting from the couple's Indiana kitchen, they discuss their non-traditional culinary journey and how they transitioned from eating convenience foods to becoming recipe developers. The Overheisers emphasize that cooking should be approachable and enjoyable rather than intimidating. They shed light on their latest cookbook, which promotes cooking as a shared activity, offering a unique feature where tasks can be split between two people. They discuss how the book encourages communal experiences in the kitchen, with sections for everyday meals, date nights, and gatherings. The episode concludes with the importance of preorder support and highlights the couple's successful integration of photography, noting that visual appeal plays a crucial role in cookbook presentation. Find more of A Couple Cooks: https://www.acouplecooks.com/ https://www.instagram.com/acouplecooks Pre-Order their book!  https://www.acouplecooks.com/cookbook/ 00:00 Welcome to the Okayest Cook Podcast 00:46 Meet Sonja and Alex Overheiser 03:11 From Hot Pockets to Home Cooks 04:57 The Birth of A Couple Cooks 10:53 The Joy of Cooking Together 13:15 Gathering and Sharing Meals 14:31 Notable Foods and Fun Meals 18:19 Exploring the Joy of Cooking with Fresh Ingredients 19:00 Diving into the New Cookbook 20:34 The Journey of Creating a Cookbook 24:30 Cooking Styles and Kitchen Dynamics 27:39 Exciting Features of the New Cookbook 29:18 Final Thoughts and Encouragement to Pre-order More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Corey Cole Email: Corey@OkayestCook.com Web: CoreyRCole.com Instagram: @ruggedhunter Cooking Joyfully Together: A Conversation with Sonja and Alex Overheiser

In this lively episode of the Okayest Cook Podcast, hosts Chris Whonsetler and Corey Cole welcome guests Sonja and Alex Overheiser, self-taught home cooks and authors behind 'A Couple Cooks.' Broadcasting from the couple's Indiana kitchen, they discuss their non-traditional culinary journey and how they transitioned from eating convenience foods to becoming recipe developers. The Overheisers emphasize that cooking should be approachable and enjoyable rather than intimidating. They shed light on their latest cookbook, which promotes cooking as a shared activity, offering a unique feature where tasks can be split between two people. They discuss how the book encourages communal experiences in the kitchen, with sections for everyday meals, date nights, and gatherings. The episode concludes with the importance of preorder support and highlights the couple's successful integration of photography, noting that visual appeal plays a crucial role in cookbook presentation.


Find more of A Couple Cooks:

https://www.acouplecooks.com/

https://www.instagram.com/acouplecooks

Pre-Order their book! 

https://www.acouplecooks.com/cookbook/


00:00 Welcome to the Okayest Cook Podcast

00:46 Meet Sonja and Alex Overheiser

03:11 From Hot Pockets to Home Cooks

04:57 The Birth of A Couple Cooks

10:53 The Joy of Cooking Together

13:15 Gathering and Sharing Meals

14:31 Notable Foods and Fun Meals

18:19 Exploring the Joy of Cooking with Fresh Ingredients

19:00 Diving into the New Cookbook

20:34 The Journey of Creating a Cookbook

24:30 Cooking Styles and Kitchen Dynamics

27:39 Exciting Features of the New Cookbook

29:18 Final Thoughts and Encouragement to Pre-order


More at OkayestCook.com

Connect with us on Instagram @Okayest_Cook

And facebook.com/AnOkayestCook

Video feed on YouTube.com/@OkayestCook


Crew: 

Chris Whonsetler

Email: Chris@OkayestCook.com

Web: ChrisWhonsetler.com

Instagram: @FromFieldToTable & @WhonPhoto


Corey Cole

Email: Corey@OkayestCook.com

Web: CoreyRCole.com

Instagram: @ruggedhunter

]]> 2151 no Exploring Cooking Techniques with Harvesting Nature https://OkayestCook.com Exploring Cooking Techniques with Harvesting Nature In this episode of the Okayest Cook Podcast, hosts Chris Whonsetler and Andy Heiser sit down remotely with Justin Townsend and Adam Berkelmans from Harvesting Nature. They dive into an engaging discussion on different cooking techniques. The conversation covers a wide range of topics from the use of cast iron pans versus stainless steel, blow-torching food, butter poaching fish, and various tips for salvaging meals. They highlight the importance of balancing flavors with salt, acid, sugar, and how to add texture to elevate dishes. The episode wraps up with a chat on upcoming Harvesting Nature camps in Texas featuring Hank Shaw. Find more Harvesting Nature:  https://harvestingnature.com/ https://www.instagram.com/harvestingnature/ https://open.spotify.com/show/0CtgwdtP6BXiW0IIRTM6sb?si=dac806beb1ce4f49 AI Generated ‘Chapter’ 00:00 Welcome and Introduction 00:16 Hunting Season and Outdoor Edge Knives 01:02 Special Guests: Harvesting Nature 01:34 Meal of the Week Highlights 07:00 Cooking Tips and Techniques 13:00 Balancing Flavors: Salt, Acid, Sugar 17:57 Choosing the Right Cookware: Cast Iron vs. Stainless Steel 27:47 The Versatility of Blowtorches in Cooking 33:19 Fire Techniques: Flambeau and More 34:24 Bear Fat Oysters: A Controversial Delight 35:26 Exploring Flamboyant Dough 37:03 Hot Oils and Wild Game 39:23 Balancing Textures and Flavors 41:31 The Art of Side Dishes 48:01 Creative Cooking with Walleye 49:40 Butter Poaching: A Game Changer 51:14 Weird Foods and Testicle Sausage 54:26 Harvesting Nature Camps and Events 56:20 Wrapping Up: Final Thoughts and Plugs More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Andy Heiser Email: Andy@OkayestCook.com Web: RakeDevelopment.com Instagram: @andheiser Wed, 02 Oct 2024 09:30:00 -0000 full 1 30 Okayest Podcast Network Exploring Cooking Techniques with Harvesting Nature In this episode of the Okayest Cook Podcast, hosts Chris Whonsetler and Andy Heiser sit down remotely with Justin Townsend and Adam Berkelmans from Harvesting Nature. They dive into an engaging discussion on different cooking techniques. The conversation covers a wide range of topics from the use of cast iron pans versus stainless steel, blow-torching food, butter poaching fish, and various tips for salvaging meals. They highlight the importance of balancing flavors with salt, acid, sugar, and how to add texture to elevate dishes. The episode wraps up with a chat on upcoming Harvesting Nature camps in Texas featuring Hank Shaw. Find more Harvesting Nature:  https://harvestingnature.com/ https://www.instagram.com/harvestingnature/ https://open.spotify.com/show/0CtgwdtP6BXiW0IIRTM6sb?si=dac806beb1ce4f49 AI Generated ‘Chapter’ 00:00 Welcome and Introduction 00:16 Hunting Season and Outdoor Edge Knives 01:02 Special Guests: Harvesting Nature 01:34 Meal of the Week Highlights 07:00 Cooking Tips and Techniques 13:00 Balancing Flavors: Salt, Acid, Sugar 17:57 Choosing the Right Cookware: Cast Iron vs. Stainless Steel 27:47 The Versatility of Blowtorches in Cooking 33:19 Fire Techniques: Flambeau and More 34:24 Bear Fat Oysters: A Controversial Delight 35:26 Exploring Flamboyant Dough 37:03 Hot Oils and Wild Game 39:23 Balancing Textures and Flavors 41:31 The Art of Side Dishes 48:01 Creative Cooking with Walleye 49:40 Butter Poaching: A Game Changer 51:14 Weird Foods and Testicle Sausage 54:26 Harvesting Nature Camps and Events 56:20 Wrapping Up: Final Thoughts and Plugs More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Andy Heiser Email: Andy@OkayestCook.com Web: RakeDevelopment.com Instagram: @andheiser Exploring Cooking Techniques with Harvesting Nature


In this episode of the Okayest Cook Podcast, hosts Chris Whonsetler and Andy Heiser sit down remotely with Justin Townsend and Adam Berkelmans from Harvesting Nature. They dive into an engaging discussion on different cooking techniques. The conversation covers a wide range of topics from the use of cast iron pans versus stainless steel, blow-torching food, butter poaching fish, and various tips for salvaging meals. They highlight the importance of balancing flavors with salt, acid, sugar, and how to add texture to elevate dishes. The episode wraps up with a chat on upcoming Harvesting Nature camps in Texas featuring Hank Shaw.


Find more Harvesting Nature: 

https://harvestingnature.com/

https://www.instagram.com/harvestingnature/

https://open.spotify.com/show/0CtgwdtP6BXiW0IIRTM6sb?si=dac806beb1ce4f49


AI Generated ‘Chapter’

00:00 Welcome and Introduction

00:16 Hunting Season and Outdoor Edge Knives

01:02 Special Guests: Harvesting Nature

01:34 Meal of the Week Highlights

07:00 Cooking Tips and Techniques

13:00 Balancing Flavors: Salt, Acid, Sugar

17:57 Choosing the Right Cookware: Cast Iron vs. Stainless Steel

27:47 The Versatility of Blowtorches in Cooking

33:19 Fire Techniques: Flambeau and More

34:24 Bear Fat Oysters: A Controversial Delight

35:26 Exploring Flamboyant Dough

37:03 Hot Oils and Wild Game

39:23 Balancing Textures and Flavors

41:31 The Art of Side Dishes

48:01 Creative Cooking with Walleye

49:40 Butter Poaching: A Game Changer

51:14 Weird Foods and Testicle Sausage

54:26 Harvesting Nature Camps and Events

56:20 Wrapping Up: Final Thoughts and Plugs


More at OkayestCook.com

Connect with us on Instagram @Okayest_Cook

And facebook.com/AnOkayestCook

Video feed on YouTube.com/@OkayestCook


Crew: 

Chris Whonsetler

Email: Chris@OkayestCook.com

Web: ChrisWhonsetler.com

Instagram: @FromFieldToTable & @WhonPhoto


Andy Heiser

Email: Andy@OkayestCook.com

Web: RakeDevelopment.com

Instagram: @andheiser

]]> 3503 no Hog Stuff https://www.okayestcook.com/ Adventures in Pig Roasting and Texas Hog Hunts Join half the Okayest Cook podcast team, Chris Whonsetler and Andy Heiser, as they celebrate Chris's 40th birthday with an ambitious whole pig roast and dive into tales of a recent hunting trip in Texas. From navigating the challenges of smoking a large pig to the intricacies of spot and stalk, stand, and thermal night hunting for hogs, this episode blends culinary adventure with hunting escapades. Detailed discussions on techniques for injecting, brining, and cooking meats, as well as the dynamic experiences of hunting and meat preparation, make this a must-listen for food and hunting enthusiasts alike. Laura’s chicken business details!  County Corner Farm:  https://www.countycornerfarm.com/ https://www.instagram.com/countycornerfarm AI Generated ‘Chapters’ 00:00 Recording Begins: Setting the Scene 00:43 Reunion and Catching Up 01:15 Busy Lives and New Ventures 02:05 Food Talk: BBQ and Chicken Recipes 05:20 Elk Roast and Cooking Adventures 08:31 Travel Hunting: Tips and Stories 14:11 Texas Hog Hunt: Three Different Styles 28:51 Learning to Roast a Whole Hog 29:00 Preparing the Hog for Smoking 29:24 Smoking the Hog: The Process 30:17 Unexpected Challenges and Solutions 39:14 The Fire 46:49 Reflecting on the Experience 50:58 Final Thoughts and Future Plans 56:03 Recipe Tips and Tricks 01:01:31 Closing Remarks More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Andy Heiser Email: Andy@OkayestCook.com Web: RakeDevelopment.com Instagram: @andheiser Corey Cole Email: Corey@OkayestCook.com Web: CoreyRCole.com Instagram: @ruggedhunter Colton Heiniger Email: Colton@OkayestCook.com Web: ElevateAccountingServices.com Wed, 25 Sep 2024 09:30:00 -0000 full 1 10 Okayest Podcast Network Adventures in Pig Roasting and Texas Hog Hunts Join half the Okayest Cook podcast team, Chris Whonsetler and Andy Heiser, as they celebrate Chris's 40th birthday with an ambitious whole pig roast and dive into tales of a recent hunting trip in Texas. From navigating the challenges of smoking a large pig to the intricacies of spot and stalk, stand, and thermal night hunting for hogs, this episode blends culinary adventure with hunting escapades. Detailed discussions on techniques for injecting, brining, and cooking meats, as well as the dynamic experiences of hunting and meat preparation, make this a must-listen for food and hunting enthusiasts alike. Laura’s chicken business details!  County Corner Farm:  https://www.countycornerfarm.com/ https://www.instagram.com/countycornerfarm AI Generated ‘Chapters’ 00:00 Recording Begins: Setting the Scene 00:43 Reunion and Catching Up 01:15 Busy Lives and New Ventures 02:05 Food Talk: BBQ and Chicken Recipes 05:20 Elk Roast and Cooking Adventures 08:31 Travel Hunting: Tips and Stories 14:11 Texas Hog Hunt: Three Different Styles 28:51 Learning to Roast a Whole Hog 29:00 Preparing the Hog for Smoking 29:24 Smoking the Hog: The Process 30:17 Unexpected Challenges and Solutions 39:14 The Fire 46:49 Reflecting on the Experience 50:58 Final Thoughts and Future Plans 56:03 Recipe Tips and Tricks 01:01:31 Closing Remarks More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Andy Heiser Email: Andy@OkayestCook.com Web: RakeDevelopment.com Instagram: @andheiser Corey Cole Email: Corey@OkayestCook.com Web: CoreyRCole.com Instagram: @ruggedhunter Colton Heiniger Email: Colton@OkayestCook.com Web: ElevateAccountingServices.com Adventures in Pig Roasting and Texas Hog Hunts


Join half the Okayest Cook podcast team, Chris Whonsetler and Andy Heiser, as they celebrate Chris's 40th birthday with an ambitious whole pig roast and dive into tales of a recent hunting trip in Texas. From navigating the challenges of smoking a large pig to the intricacies of spot and stalk, stand, and thermal night hunting for hogs, this episode blends culinary adventure with hunting escapades. Detailed discussions on techniques for injecting, brining, and cooking meats, as well as the dynamic experiences of hunting and meat preparation, make this a must-listen for food and hunting enthusiasts alike.

Laura’s chicken business details! 

County Corner Farm: 

https://www.countycornerfarm.com/

https://www.instagram.com/countycornerfarm


AI Generated ‘Chapters’

00:00 Recording Begins: Setting the Scene

00:43 Reunion and Catching Up

01:15 Busy Lives and New Ventures

02:05 Food Talk: BBQ and Chicken Recipes

05:20 Elk Roast and Cooking Adventures

08:31 Travel Hunting: Tips and Stories

14:11 Texas Hog Hunt: Three Different Styles

28:51 Learning to Roast a Whole Hog

29:00 Preparing the Hog for Smoking

29:24 Smoking the Hog: The Process

30:17 Unexpected Challenges and Solutions

39:14 The Fire

46:49 Reflecting on the Experience

50:58 Final Thoughts and Future Plans

56:03 Recipe Tips and Tricks

01:01:31 Closing Remarks



More at OkayestCook.com

Connect with us on Instagram @Okayest_Cook

And facebook.com/AnOkayestCook

Video feed on YouTube.com/@OkayestCook


Crew: 

Chris Whonsetler

Email: Chris@OkayestCook.com

Web: ChrisWhonsetler.com

Instagram: @FromFieldToTable & @WhonPhoto


Andy Heiser

Email: Andy@OkayestCook.com

Web: RakeDevelopment.com

Instagram: @andheiser


Corey Cole

Email: Corey@OkayestCook.com

Web: CoreyRCole.com

Instagram: @ruggedhunter


Colton Heiniger

Email: Colton@OkayestCook.com

Web: ElevateAccountingServices.com


]]> 3735 Introduction to Foraging with Adam Berkelmans HTTPS://OKAYESTCOOK.COM Foraging Fundamentals and Culinary Adventures with Adam Berkelmans In this episode of the Okayest Cook Podcast, host Chris Whonsetler welcomes Adam Berkelmans, a recipe developer, cook, and contributor to Harvesting Nature. They delve into Adam's background, his journey in food and nature, and his extensive knowledge on foraging. Adam shares practical advice for beginners, tips on identifying and collecting various wild edibles and mushrooms, and emphasizes the value of integrating foraged foods into everyday meals. He also details a delicious seared chicken thigh recipe with hedgehog mushrooms, highlighting the ease and flavor of cooking with wild ingredients combined with domestic convenience. This episode is a treasure trove of information for anyone interested in foraging and adding a unique twist to their culinary repertoire. Follow Adam at https://www.theintrepideater.com https://www.instagram.com/the.intrepid.eater https://harvestingnature.com/ AI Generated ‘Chapters’ 00:00 Welcome and Introduction 00:48 Meet Adam Berkelmans 01:40 Adam's Culinary Journey 04:20 The Intrepid Eater 08:05 Notable Meals and Foraging Insights 13:38 Foraging Basics and Personal Stories 19:47 Mushroom Foraging Tips 33:18 Exploring Indigo and Saffron Milk Caps 34:13 Seasonal Mushroom Foraging 35:44 Preserving and Storing Mushrooms 37:18 Experimenting with Freeze Drying 38:11 Foraging for Wild Plants 43:34 Nutritional Benefits of Wild Plants 46:06 Dandelions: A Versatile Wild Edible 50:33 Cultural Perspectives on Foraging 55:33 Seared Chicken with Hedgehog Mushrooms Recipe https://www.theintrepideater.com/seared-chicken-thighs-with-hedgehog-mushroom-sauce/ More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Wed, 18 Sep 2024 09:30:00 -0000 full 1 28 Okayest Podcast Network Foraging Fundamentals and Culinary Adventures with Adam Berkelmans In this episode of the Okayest Cook Podcast, host Chris Whonsetler welcomes Adam Berkelmans, a recipe developer, cook, and contributor to Harvesting Nature. They delve into Adam's background, his journey in food and nature, and his extensive knowledge on foraging. Adam shares practical advice for beginners, tips on identifying and collecting various wild edibles and mushrooms, and emphasizes the value of integrating foraged foods into everyday meals. He also details a delicious seared chicken thigh recipe with hedgehog mushrooms, highlighting the ease and flavor of cooking with wild ingredients combined with domestic convenience. This episode is a treasure trove of information for anyone interested in foraging and adding a unique twist to their culinary repertoire. Follow Adam at https://www.theintrepideater.com https://www.instagram.com/the.intrepid.eater https://harvestingnature.com/ AI Generated ‘Chapters’ 00:00 Welcome and Introduction 00:48 Meet Adam Berkelmans 01:40 Adam's Culinary Journey 04:20 The Intrepid Eater 08:05 Notable Meals and Foraging Insights 13:38 Foraging Basics and Personal Stories 19:47 Mushroom Foraging Tips 33:18 Exploring Indigo and Saffron Milk Caps 34:13 Seasonal Mushroom Foraging 35:44 Preserving and Storing Mushrooms 37:18 Experimenting with Freeze Drying 38:11 Foraging for Wild Plants 43:34 Nutritional Benefits of Wild Plants 46:06 Dandelions: A Versatile Wild Edible 50:33 Cultural Perspectives on Foraging 55:33 Seared Chicken with Hedgehog Mushrooms Recipe https://www.theintrepideater.com/seared-chicken-thighs-with-hedgehog-mushroom-sauce/ More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Foraging Fundamentals and Culinary Adventures with Adam Berkelmans


In this episode of the Okayest Cook Podcast, host Chris Whonsetler welcomes Adam Berkelmans, a recipe developer, cook, and contributor to Harvesting Nature. They delve into Adam's background, his journey in food and nature, and his extensive knowledge on foraging. Adam shares practical advice for beginners, tips on identifying and collecting various wild edibles and mushrooms, and emphasizes the value of integrating foraged foods into everyday meals. He also details a delicious seared chicken thigh recipe with hedgehog mushrooms, highlighting the ease and flavor of cooking with wild ingredients combined with domestic convenience. This episode is a treasure trove of information for anyone interested in foraging and adding a unique twist to their culinary repertoire.


Follow Adam at

https://www.theintrepideater.com

https://www.instagram.com/the.intrepid.eater

https://harvestingnature.com/


AI Generated ‘Chapters’

00:00 Welcome and Introduction

00:48 Meet Adam Berkelmans

01:40 Adam's Culinary Journey

04:20 The Intrepid Eater

08:05 Notable Meals and Foraging Insights

13:38 Foraging Basics and Personal Stories

19:47 Mushroom Foraging Tips

33:18 Exploring Indigo and Saffron Milk Caps

34:13 Seasonal Mushroom Foraging

35:44 Preserving and Storing Mushrooms

37:18 Experimenting with Freeze Drying

38:11 Foraging for Wild Plants

43:34 Nutritional Benefits of Wild Plants

46:06 Dandelions: A Versatile Wild Edible

50:33 Cultural Perspectives on Foraging

55:33 Seared Chicken with Hedgehog Mushrooms Recipe

https://www.theintrepideater.com/seared-chicken-thighs-with-hedgehog-mushroom-sauce/


More at OkayestCook.com

Connect with us on Instagram @Okayest_Cook

And facebook.com/AnOkayestCook

Video feed on YouTube.com/@OkayestCook


Crew: 

Chris Whonsetler

Email: Chris@OkayestCook.com

Web: ChrisWhonsetler.com

Instagram: @FromFieldToTable & @WhonPhoto

]]> 3706 no Eating on the Road with Keagan Keddell https://www.okayestcook.com/ Staying Healthy on the Go with Wildlife Photographer Keagan In this episode of the Okayest Cook Podcast, host Chris Whonsetler welcomes special guest Keagan Keddell, a wildlife photographer and adventurer. They discuss Keagan's unique lifestyle of constantly being on the road, maintaining a healthy diet, and staying fit despite the challenges of travel. Keagan shares tips on eating well while traveling, the importance of a balanced diet, and how to remain active. They also talk about notable meals, favorite snacks, and how Keagan manages to cook nutritious meals on the go. The episode is packed with valuable insights for anyone looking to stay healthy while leading a busy, on-the-move lifestyle. More on Keagan Keddell Web: https://www.wildlifephotogmedia.com/ Insta: https://www.instagram.com/wildlifephotogmedia Cameras Don’t Flare Birds: https://www.instagram.com/camerasdontflarebirds/ Fatty Meat Sticks: https://bit.ly/3zdhJyK AI Generated 'Chapters' 00:00 Introduction and Technical Setup 00:47 Meet Keagan: The Adventurous Photographer 01:31 Keagan's Nomadic Lifestyle 03:19 Healthy Eating on the Road 06:26 Fitness and Diet Challenges 11:34 The Importance of a Balanced Diet 21:36 Healthy Snacking Tips for Road Trips 24:01 Kicking the Sugar Addiction 24:32 Boredom Eating and Healthy Alternatives 27:01 Cooking Challenges on the Road 28:44 Notable Meals and Culinary Adventures 32:04 Wild Game Cooking Tips 39:28 Energy and Nutrition for Outdoor Adventures 44:39 Final Thoughts and Farewell More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Wed, 11 Sep 2024 09:30:00 -0000 full 1 25 Okayest Podcast Network Staying Healthy on the Go with Wildlife Photographer Keagan In this episode of the Okayest Cook Podcast, host Chris Whonsetler welcomes special guest Keagan Keddell, a wildlife photographer and adventurer. They discuss Keagan's unique lifestyle of constantly being on the road, maintaining a healthy diet, and staying fit despite the challenges of travel. Keagan shares tips on eating well while traveling, the importance of a balanced diet, and how to remain active. They also talk about notable meals, favorite snacks, and how Keagan manages to cook nutritious meals on the go. The episode is packed with valuable insights for anyone looking to stay healthy while leading a busy, on-the-move lifestyle. More on Keagan Keddell Web: https://www.wildlifephotogmedia.com/ Insta: https://www.instagram.com/wildlifephotogmedia Cameras Don’t Flare Birds: https://www.instagram.com/camerasdontflarebirds/ Fatty Meat Sticks: https://bit.ly/3zdhJyK AI Generated 'Chapters' 00:00 Introduction and Technical Setup 00:47 Meet Keagan: The Adventurous Photographer 01:31 Keagan's Nomadic Lifestyle 03:19 Healthy Eating on the Road 06:26 Fitness and Diet Challenges 11:34 The Importance of a Balanced Diet 21:36 Healthy Snacking Tips for Road Trips 24:01 Kicking the Sugar Addiction 24:32 Boredom Eating and Healthy Alternatives 27:01 Cooking Challenges on the Road 28:44 Notable Meals and Culinary Adventures 32:04 Wild Game Cooking Tips 39:28 Energy and Nutrition for Outdoor Adventures 44:39 Final Thoughts and Farewell More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Staying Healthy on the Go with Wildlife Photographer Keagan

In this episode of the Okayest Cook Podcast, host Chris Whonsetler welcomes special guest Keagan Keddell, a wildlife photographer and adventurer. They discuss Keagan's unique lifestyle of constantly being on the road, maintaining a healthy diet, and staying fit despite the challenges of travel. Keagan shares tips on eating well while traveling, the importance of a balanced diet, and how to remain active. They also talk about notable meals, favorite snacks, and how Keagan manages to cook nutritious meals on the go. The episode is packed with valuable insights for anyone looking to stay healthy while leading a busy, on-the-move lifestyle.


More on Keagan Keddell

Web: https://www.wildlifephotogmedia.com/

Insta: https://www.instagram.com/wildlifephotogmedia

Cameras Don’t Flare Birds: https://www.instagram.com/camerasdontflarebirds/


Fatty Meat Sticks: https://bit.ly/3zdhJyK


AI Generated 'Chapters'

00:00 Introduction and Technical Setup

00:47 Meet Keagan: The Adventurous Photographer

01:31 Keagan's Nomadic Lifestyle

03:19 Healthy Eating on the Road

06:26 Fitness and Diet Challenges

11:34 The Importance of a Balanced Diet

21:36 Healthy Snacking Tips for Road Trips

24:01 Kicking the Sugar Addiction

24:32 Boredom Eating and Healthy Alternatives

27:01 Cooking Challenges on the Road

28:44 Notable Meals and Culinary Adventures

32:04 Wild Game Cooking Tips

39:28 Energy and Nutrition for Outdoor Adventures

44:39 Final Thoughts and Farewell



More at OkayestCook.com

Connect with us on Instagram @Okayest_Cook

And facebook.com/AnOkayestCook

Video feed on YouTube.com/@OkayestCook


Crew: 

Chris Whonsetler

Email: Chris@OkayestCook.com

Web: ChrisWhonsetler.com

Instagram: @FromFieldToTable & @WhonPhoto

]]> 2915 no Foam Fest! https://www.okayestcook.com/ Cooking Wild Game: Tips and Recipes from Foam Fest 2023 Join host Chris Whonsetler on the Okayest Cook Podcast, live from the third annual Foam Fest at Horicon Marsh Archers. In this exciting episode, hear from various hunters and attendees as they share their favorite wild game recipes, from pickled deer heart and turkey leg chili to venison sliders and Lake trout fried rice. Learn cooking tips, unique preparation methods, and treasured family stories about wild game. Chris also thanks event organizers and sponsors while encouraging listeners to stay tuned for more and offers a special discount on knife kits from Outdoor Edge. We are fueled by the following companies and absolutely love their gear! Every purchase made with these links helps keep us up and running: Anova: https://bit.ly/3WT36ZR MEAT!: https://bit.ly/4ho5a4r Hedley & Bennett: https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: https://yetius.pxf.io/a1NJXq Keep tabs on Okayest Hunter https://www.okayesthunter.com/ https://www.instagram.com/okayest_hunter/ Use code OKC20 for 20% off a new knife from Outdoor Edge https://www.outdooredge.com/ AI Generated ‘Chapters’ 00:00 Introduction and Event Overview 01:22 Kevin’s Pickled Deer Heart 01:57 Joe’s Venison Tips 02:43 Anthony’s Turkey Leg Chili 04:17 Eric's Venison Sliders 04:56 Sydney’s Stuffed Mushrooms 05:25 Greg’s Simple Wild Game Tips 06:16 Patrick's Pellet Smoker Adventures 06:54 Joel's Venison Medallions 07:45 Noah's Venison Heart and Brisket 08:25 Matt's Turkey Leg Barbacoa Tacos 08:54 Chad's Venison Poppers 11:02 Bryce's Lake Trout Fried Rice 11:51 Vinny's Wild Game Meal Prep 13:12 Martin's Venison Kebabs 14:03 Luke's Dove Poppers 14:43 Tyler's Duck Recipe 15:09 Conclusion and Thanks More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Andy Heiser Email: Andy@OkayestCook.com Web: RakeDevelopment.com Instagram: @andheiser Corey Cole Email: Corey@OkayestCook.com Web: CoreyRCole.com Instagram: @ruggedhunter Colton Heiniger Email: Colton@OkayestCook.com Web: ElevateAccountingServices.com Wed, 04 Sep 2024 10:30:00 -0000 full 1 26 Okayest Podcast Network Cooking Wild Game: Tips and Recipes from Foam Fest 2023 Join host Chris Whonsetler on the Okayest Cook Podcast, live from the third annual Foam Fest at Horicon Marsh Archers. In this exciting episode, hear from various hunters and attendees as they share their favorite wild game recipes, from pickled deer heart and turkey leg chili to venison sliders and Lake trout fried rice. Learn cooking tips, unique preparation methods, and treasured family stories about wild game. Chris also thanks event organizers and sponsors while encouraging listeners to stay tuned for more and offers a special discount on knife kits from Outdoor Edge. We are fueled by the following companies and absolutely love their gear! Every purchase made with these links helps keep us up and running: Anova: https://bit.ly/3WT36ZR MEAT!: https://bit.ly/4ho5a4r Hedley & Bennett: https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: https://yetius.pxf.io/a1NJXq Keep tabs on Okayest Hunter https://www.okayesthunter.com/ https://www.instagram.com/okayest_hunter/ Use code OKC20 for 20% off a new knife from Outdoor Edge https://www.outdooredge.com/ AI Generated ‘Chapters’ 00:00 Introduction and Event Overview 01:22 Kevin’s Pickled Deer Heart 01:57 Joe’s Venison Tips 02:43 Anthony’s Turkey Leg Chili 04:17 Eric's Venison Sliders 04:56 Sydney’s Stuffed Mushrooms 05:25 Greg’s Simple Wild Game Tips 06:16 Patrick's Pellet Smoker Adventures 06:54 Joel's Venison Medallions 07:45 Noah's Venison Heart and Brisket 08:25 Matt's Turkey Leg Barbacoa Tacos 08:54 Chad's Venison Poppers 11:02 Bryce's Lake Trout Fried Rice 11:51 Vinny's Wild Game Meal Prep 13:12 Martin's Venison Kebabs 14:03 Luke's Dove Poppers 14:43 Tyler's Duck Recipe 15:09 Conclusion and Thanks More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Andy Heiser Email: Andy@OkayestCook.com Web: RakeDevelopment.com Instagram: @andheiser Corey Cole Email: Corey@OkayestCook.com Web: CoreyRCole.com Instagram: @ruggedhunter Colton Heiniger Email: Colton@OkayestCook.com Web: ElevateAccountingServices.com Cooking Wild Game: Tips and Recipes from Foam Fest 2023


Join host Chris Whonsetler on the Okayest Cook Podcast, live from the third annual Foam Fest at Horicon Marsh Archers. In this exciting episode, hear from various hunters and attendees as they share their favorite wild game recipes, from pickled deer heart and turkey leg chili to venison sliders and Lake trout fried rice. Learn cooking tips, unique preparation methods, and treasured family stories about wild game. Chris also thanks event organizers and sponsors while encouraging listeners to stay tuned for more and offers a special discount on knife kits from Outdoor Edge.


We are fueled by the following companies and absolutely love their gear!

Every purchase made with these links helps keep us up and running:

Anova: https://bit.ly/3WT36ZR

MEAT!: https://bit.ly/4ho5a4r

Hedley & Bennett: https://hedley-and-bennett.sjv.io/EEzBq2

Yeti: https://yetius.pxf.io/a1NJXq


Keep tabs on Okayest Hunter

https://www.okayesthunter.com/

https://www.instagram.com/okayest_hunter/


Use code OKC20 for 20% off a new knife from Outdoor Edge

https://www.outdooredge.com/


AI Generated ‘Chapters’

00:00 Introduction and Event Overview

01:22 Kevin’s Pickled Deer Heart

01:57 Joe’s Venison Tips

02:43 Anthony’s Turkey Leg Chili

04:17 Eric's Venison Sliders

04:56 Sydney’s Stuffed Mushrooms

05:25 Greg’s Simple Wild Game Tips

06:16 Patrick's Pellet Smoker Adventures

06:54 Joel's Venison Medallions

07:45 Noah's Venison Heart and Brisket

08:25 Matt's Turkey Leg Barbacoa Tacos

08:54 Chad's Venison Poppers

11:02 Bryce's Lake Trout Fried Rice

11:51 Vinny's Wild Game Meal Prep

13:12 Martin's Venison Kebabs

14:03 Luke's Dove Poppers

14:43 Tyler's Duck Recipe

15:09 Conclusion and Thanks


More at OkayestCook.com

Connect with us on Instagram @Okayest_Cook

And facebook.com/AnOkayestCook

Video feed on YouTube.com/@OkayestCook


Crew: 

Chris Whonsetler

Email: Chris@OkayestCook.com

Web: ChrisWhonsetler.com

Instagram: @FromFieldToTable & @WhonPhoto


Andy Heiser

Email: Andy@OkayestCook.com

Web: RakeDevelopment.com

Instagram: @andheiser


Corey Cole

Email: Corey@OkayestCook.com

Web: CoreyRCole.com

Instagram: @ruggedhunter


Colton Heiniger

Email: Colton@OkayestCook.com

Web: ElevateAccountingServices.com

]]> 989 no From Field To Plate with Jeremiah Doughty https://www.okayestcook.com/ Wild Game Cooking with Jeremiah Doughty: Embrace the Flavor In this episode of the Okayest Cook Podcast, host Chris Whonsetler conducts a remote session with wild game cooking legend Jeremiah Doughty. They dive into understanding wild game flavors, breaking into the niche of everyday wild game cooking, and tips for home cooks. Jeremiah discusses his journey from managing a high-end restaurant to becoming a self-taught, renowned wild game chef. He emphasizes the importance of experimenting without fear of failure and ensuring the whole family participates in the cooking process. Jeremiah also shares his experiences teaching butchering classes, his goals, and the importance of promoting diverse and inclusive hunting practices. Connect with Jeremiah:  https://fromfieldtoplate.com https://www.instagram.com/fromfieldtoplate https://www.youtube.com/@fromfieldtoplate AI Generated ‘Chapters’ 00:00 Welcome to the Okayest Cook Podcast 00:41 Introducing Jeremiah Doughty: The Father of Wild Game Cooking 01:40 Making Wild Game Everyday Food 02:43 Tips for the Average Joe to Step Up Their Cooking Game 03:20 Embracing Mistakes and Experimentation in Cooking 05:02 The Flavor Bible and Pairing Ingredients 05:46 Understanding and Enhancing Wild Game Flavors 07:58 The Importance of Not Masking Wild Game Flavors 14:02 Jeremiah's Journey into Wild Game Cooking 23:55 From Field to Plate: Teaching and Inspiring Others 26:47 Hands-On Learning and Upcoming Classes 27:11 Hog Hunting and Sausage Making 28:03 Waterfowl Hunt and Cooking 28:37 Duck Species and Tasting 30:23 Cooking for Picky Eaters 35:53 Encouraging Kids to Cook 39:33 Engaging Wives in Wild Game Cooking 43:01 Future Goals and Moose Hunting 46:19 Final Thoughts and Social Media More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Wed, 28 Aug 2024 09:30:00 -0000 full 1 25 Okayest Podcast Network Wild Game Cooking with Jeremiah Doughty: Embrace the Flavor In this episode of the Okayest Cook Podcast, host Chris Whonsetler conducts a remote session with wild game cooking legend Jeremiah Doughty. They dive into understanding wild game flavors, breaking into the niche of everyday wild game cooking, and tips for home cooks. Jeremiah discusses his journey from managing a high-end restaurant to becoming a self-taught, renowned wild game chef. He emphasizes the importance of experimenting without fear of failure and ensuring the whole family participates in the cooking process. Jeremiah also shares his experiences teaching butchering classes, his goals, and the importance of promoting diverse and inclusive hunting practices. Connect with Jeremiah:  https://fromfieldtoplate.com https://www.instagram.com/fromfieldtoplate https://www.youtube.com/@fromfieldtoplate AI Generated ‘Chapters’ 00:00 Welcome to the Okayest Cook Podcast 00:41 Introducing Jeremiah Doughty: The Father of Wild Game Cooking 01:40 Making Wild Game Everyday Food 02:43 Tips for the Average Joe to Step Up Their Cooking Game 03:20 Embracing Mistakes and Experimentation in Cooking 05:02 The Flavor Bible and Pairing Ingredients 05:46 Understanding and Enhancing Wild Game Flavors 07:58 The Importance of Not Masking Wild Game Flavors 14:02 Jeremiah's Journey into Wild Game Cooking 23:55 From Field to Plate: Teaching and Inspiring Others 26:47 Hands-On Learning and Upcoming Classes 27:11 Hog Hunting and Sausage Making 28:03 Waterfowl Hunt and Cooking 28:37 Duck Species and Tasting 30:23 Cooking for Picky Eaters 35:53 Encouraging Kids to Cook 39:33 Engaging Wives in Wild Game Cooking 43:01 Future Goals and Moose Hunting 46:19 Final Thoughts and Social Media More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Wild Game Cooking with Jeremiah Doughty: Embrace the Flavor

In this episode of the Okayest Cook Podcast, host Chris Whonsetler conducts a remote session with wild game cooking legend Jeremiah Doughty. They dive into understanding wild game flavors, breaking into the niche of everyday wild game cooking, and tips for home cooks. Jeremiah discusses his journey from managing a high-end restaurant to becoming a self-taught, renowned wild game chef. He emphasizes the importance of experimenting without fear of failure and ensuring the whole family participates in the cooking process. Jeremiah also shares his experiences teaching butchering classes, his goals, and the importance of promoting diverse and inclusive hunting practices.


Connect with Jeremiah: 

https://fromfieldtoplate.com

https://www.instagram.com/fromfieldtoplate

https://www.youtube.com/@fromfieldtoplate


AI Generated ‘Chapters’

00:00 Welcome to the Okayest Cook Podcast

00:41 Introducing Jeremiah Doughty: The Father of Wild Game Cooking

01:40 Making Wild Game Everyday Food

02:43 Tips for the Average Joe to Step Up Their Cooking Game

03:20 Embracing Mistakes and Experimentation in Cooking

05:02 The Flavor Bible and Pairing Ingredients

05:46 Understanding and Enhancing Wild Game Flavors

07:58 The Importance of Not Masking Wild Game Flavors

14:02 Jeremiah's Journey into Wild Game Cooking

23:55 From Field to Plate: Teaching and Inspiring Others

26:47 Hands-On Learning and Upcoming Classes

27:11 Hog Hunting and Sausage Making

28:03 Waterfowl Hunt and Cooking

28:37 Duck Species and Tasting

30:23 Cooking for Picky Eaters

35:53 Encouraging Kids to Cook

39:33 Engaging Wives in Wild Game Cooking

43:01 Future Goals and Moose Hunting

46:19 Final Thoughts and Social Media


More at OkayestCook.com

Connect with us on Instagram @Okayest_Cook

And facebook.com/AnOkayestCook

Video feed on YouTube.com/@OkayestCook


Crew: 

Chris Whonsetler

Email: Chris@OkayestCook.com

Web: ChrisWhonsetler.com

Instagram: @FromFieldToTable & @WhonPhoto

]]> 2877 Snack Attack! https://www.okayestcook.com Snack Attack: Ultimate Guide to Healthy and Guilty Pleasure Snacks In this episode of the Okayest Cook podcast, hosts Chris Whonsetler, Colton Heiniger, and Andy Heiser delve into the world of snacks. They discuss healthy alternatives and transitional snacks that can help curb cravings without compromising on flavor. The team shares personal favorites and discuss preparing snacks from fresh produce, the benefits of protein-rich options, and some fun guilty pleasures. They also share a detailed recipe for a smoky ChexMix, ideal for those looking to mix fun with flavor. The episode emphasizes the importance of preparation and making smarter choices to balance indulgence and nutrition. For Dove Popper Sushi Recipe contact John Wallace - Wild Game Cook https://wildgamecook.com/ AI Generated ‘Chapters’ 00:00 Introduction and Podcast Welcome 00:57 Skyblast Questions and Snack Choices 02:24 Favorite Snacks and Recipes 11:55 Healthy Snacking Tips 25:50 Homemade Snacks and Sauces 28:13 Dehydrated Fruits: Love or Hate? 28:51 Freeze-Dried Fruits: A New Texture Adventure 30:06 Exploring Dehydration Techniques 33:17 Transitional Snacks: Healthier Alternatives 40:22 Guilty Pleasures: Indulging Wisely 48:21 Homemade Snacks: Recipes and Tips 52:02 Smoky ChexMix Recipe More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Andy Heiser Email: Andy@OkayestCook.com Web: RakeDevelopment.com Instagram: @andheiser Colton Heiniger Email: Colton@OkayestCook.com Web: ElevateAccountingServices.com Wed, 21 Aug 2024 09:30:00 -0000 full 1 24 Okayest Podcast Network Snack Attack: Ultimate Guide to Healthy and Guilty Pleasure Snacks In this episode of the Okayest Cook podcast, hosts Chris Whonsetler, Colton Heiniger, and Andy Heiser delve into the world of snacks. They discuss healthy alternatives and transitional snacks that can help curb cravings without compromising on flavor. The team shares personal favorites and discuss preparing snacks from fresh produce, the benefits of protein-rich options, and some fun guilty pleasures. They also share a detailed recipe for a smoky ChexMix, ideal for those looking to mix fun with flavor. The episode emphasizes the importance of preparation and making smarter choices to balance indulgence and nutrition. For Dove Popper Sushi Recipe contact John Wallace - Wild Game Cook https://wildgamecook.com/ AI Generated ‘Chapters’ 00:00 Introduction and Podcast Welcome 00:57 Skyblast Questions and Snack Choices 02:24 Favorite Snacks and Recipes 11:55 Healthy Snacking Tips 25:50 Homemade Snacks and Sauces 28:13 Dehydrated Fruits: Love or Hate? 28:51 Freeze-Dried Fruits: A New Texture Adventure 30:06 Exploring Dehydration Techniques 33:17 Transitional Snacks: Healthier Alternatives 40:22 Guilty Pleasures: Indulging Wisely 48:21 Homemade Snacks: Recipes and Tips 52:02 Smoky ChexMix Recipe More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Andy Heiser Email: Andy@OkayestCook.com Web: RakeDevelopment.com Instagram: @andheiser Colton Heiniger Email: Colton@OkayestCook.com Web: ElevateAccountingServices.com Snack Attack: Ultimate Guide to Healthy and Guilty Pleasure Snacks


In this episode of the Okayest Cook podcast, hosts Chris Whonsetler, Colton Heiniger, and Andy Heiser delve into the world of snacks. They discuss healthy alternatives and transitional snacks that can help curb cravings without compromising on flavor. The team shares personal favorites and discuss preparing snacks from fresh produce, the benefits of protein-rich options, and some fun guilty pleasures. They also share a detailed recipe for a smoky ChexMix, ideal for those looking to mix fun with flavor. The episode emphasizes the importance of preparation and making smarter choices to balance indulgence and nutrition.


For Dove Popper Sushi Recipe contact John Wallace - Wild Game Cook https://wildgamecook.com/


AI Generated ‘Chapters’

00:00 Introduction and Podcast Welcome

00:57 Skyblast Questions and Snack Choices

02:24 Favorite Snacks and Recipes

11:55 Healthy Snacking Tips

25:50 Homemade Snacks and Sauces

28:13 Dehydrated Fruits: Love or Hate?

28:51 Freeze-Dried Fruits: A New Texture Adventure

30:06 Exploring Dehydration Techniques

33:17 Transitional Snacks: Healthier Alternatives

40:22 Guilty Pleasures: Indulging Wisely

48:21 Homemade Snacks: Recipes and Tips

52:02 Smoky ChexMix Recipe


More at OkayestCook.com

Connect with us on Instagram @Okayest_Cook

And facebook.com/AnOkayestCook

Video feed on YouTube.com/@OkayestCook


Crew: 

Chris Whonsetler

Email: Chris@OkayestCook.com

Web: ChrisWhonsetler.com

Instagram: @FromFieldToTable & @WhonPhoto


Andy Heiser

Email: Andy@OkayestCook.com

Web: RakeDevelopment.com

Instagram: @andheiser


Colton Heiniger

Email: Colton@OkayestCook.com

Web: ElevateAccountingServices.com

]]> 3522 no Taboo Foods https://www.okayestcook.com Exploring Taboo Foods: Where do you draw the line? In this episode of the Okayest Cook Podcast, host Chris Whonsetler discusses taboo foods with co-hosts, Colton Heiniger, and Andy Heiser. Despite facing some technical issues, they engage in a lively conversation starting with the provocative question: 'Would you eat your dog in a life-or-death scenario?' They discuss the cultural context of taboo foods, share personal anecdotes about various uncommon dishes, and talk about the benefits and challenges of nose-to-tail eating. The conversation extends to topics like hunting practices, food preparation, and personal boundaries when it comes to consuming unconventional meats. The episode also includes a recipe for wild boar crepinettes provided by chef Chris Eley, owner of Smoking Goose in Indianapolis, emphasizing the importance of utilizing often discarded parts of the animal like liver, heart, and caul fat. 00:00 Introduction and Technical Issues 01:06 Meet the Hosts 01:41 Would You Eat Your Dog? 04:42 Taboo Foods: Cultural Perspectives 08:57 Defining Taboo Foods 12:01 Exotic Meats and Cultural Experiences 20:44 Nose-to-Tail Eating and Supplements 24:45 The Controversy of Eating Horses 30:24 Exploring the Ethics of Eating Horse Meat 31:45 Bear Meat and Trichinosis Concerns 34:44 Mountain Lion Hunting and Politics 36:29 The Debate on Eating Coyotes 45:17 Cooking with Offal: Heart, Liver, and More 51:58 Wild Boar Crepinettes Recipe 55:25 Concluding Thoughts and Recipe Recap More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Andy Heiser Email: Andy@OkayestCook.com Web: RakeDevelopment.com Instagram: @andheiser Colton Heiniger Email: Colton@OkayestCook.com Web: ElevateAccountingServices.com Fri, 16 Aug 2024 12:58:00 -0000 full 1 23 Okayest Podcast Network Exploring Taboo Foods: Where do you draw the line? In this episode of the Okayest Cook Podcast, host Chris Whonsetler discusses taboo foods with co-hosts, Colton Heiniger, and Andy Heiser. Despite facing some technical issues, they engage in a lively conversation starting with the provocative question: 'Would you eat your dog in a life-or-death scenario?' They discuss the cultural context of taboo foods, share personal anecdotes about various uncommon dishes, and talk about the benefits and challenges of nose-to-tail eating. The conversation extends to topics like hunting practices, food preparation, and personal boundaries when it comes to consuming unconventional meats. The episode also includes a recipe for wild boar crepinettes provided by chef Chris Eley, owner of Smoking Goose in Indianapolis, emphasizing the importance of utilizing often discarded parts of the animal like liver, heart, and caul fat. 00:00 Introduction and Technical Issues 01:06 Meet the Hosts 01:41 Would You Eat Your Dog? 04:42 Taboo Foods: Cultural Perspectives 08:57 Defining Taboo Foods 12:01 Exotic Meats and Cultural Experiences 20:44 Nose-to-Tail Eating and Supplements 24:45 The Controversy of Eating Horses 30:24 Exploring the Ethics of Eating Horse Meat 31:45 Bear Meat and Trichinosis Concerns 34:44 Mountain Lion Hunting and Politics 36:29 The Debate on Eating Coyotes 45:17 Cooking with Offal: Heart, Liver, and More 51:58 Wild Boar Crepinettes Recipe 55:25 Concluding Thoughts and Recipe Recap More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Andy Heiser Email: Andy@OkayestCook.com Web: RakeDevelopment.com Instagram: @andheiser Colton Heiniger Email: Colton@OkayestCook.com Web: ElevateAccountingServices.com Exploring Taboo Foods: Where do you draw the line?


In this episode of the Okayest Cook Podcast, host Chris Whonsetler discusses taboo foods with co-hosts, Colton Heiniger, and Andy Heiser. Despite facing some technical issues, they engage in a lively conversation starting with the provocative question: 'Would you eat your dog in a life-or-death scenario?' They discuss the cultural context of taboo foods, share personal anecdotes about various uncommon dishes, and talk about the benefits and challenges of nose-to-tail eating. The conversation extends to topics like hunting practices, food preparation, and personal boundaries when it comes to consuming unconventional meats. The episode also includes a recipe for wild boar crepinettes provided by chef Chris Eley, owner of Smoking Goose in Indianapolis, emphasizing the importance of utilizing often discarded parts of the animal like liver, heart, and caul fat.


00:00 Introduction and Technical Issues

01:06 Meet the Hosts

01:41 Would You Eat Your Dog?

04:42 Taboo Foods: Cultural Perspectives

08:57 Defining Taboo Foods

12:01 Exotic Meats and Cultural Experiences

20:44 Nose-to-Tail Eating and Supplements

24:45 The Controversy of Eating Horses

30:24 Exploring the Ethics of Eating Horse Meat

31:45 Bear Meat and Trichinosis Concerns

34:44 Mountain Lion Hunting and Politics

36:29 The Debate on Eating Coyotes

45:17 Cooking with Offal: Heart, Liver, and More

51:58 Wild Boar Crepinettes Recipe

55:25 Concluding Thoughts and Recipe Recap


More at OkayestCook.com

Connect with us on Instagram @Okayest_Cook

And facebook.com/AnOkayestCook

Video feed on YouTube.com/@OkayestCook


Crew: 

Chris Whonsetler

Email: Chris@OkayestCook.com

Web: ChrisWhonsetler.com

Instagram: @FromFieldToTable & @WhonPhoto


Andy Heiser

Email: Andy@OkayestCook.com

Web: RakeDevelopment.com

Instagram: @andheiser


Colton Heiniger

Email: Colton@OkayestCook.com

Web: ElevateAccountingServices.com

]]> 3790 no EAT. REAL. FOOD. with health coach Caitlin Green Exploring Nutrition and Fitness with Caitlin Green In this episode of the Okayest Cook podcast, host Chris Whonsetler & Andy Heiser are joined with guest Caitlin Green in her gym (Mad Farmer Fitness) to delve into nutrition and fitness. Caitlin, a health coach, and nutritionist, introduces herself and shares insights on eating real food and discusses the importance of nutrition in achieving wellness goals. The conversation also touches on common myths about plant proteins, the benefits of supplements like vitamin D and collagen, and the impact of proper nutrition on athletic performance. Caitlin shares a detailed recipe for a delectable oxtail stew, encouraging listeners to embrace nose-to-tail eating and highlighting the value of consuming whole foods for better health. Find more of Caitlin here: https://www.leanmeangreenhealth.com/ https://www.instagram.com/leanmeangreenhealth/ https://www.madfarmerfitness.com/ https://www.instagram.com/madfarmerfitness/ AI Generated ‘Chapters’ 00:00 Introduction and Setting the Scene 01:07 Meet Caitlin Green: Health Coach and Nutritionist 01:26 Interesting Eats: Weekly Food Highlights 05:38 Caitlin's Journey into Health and Fitness 07:10 The Importance of Nutrition in Fitness 11:24 Supplements: What You Need to Know 21:30 Debunking Nutrition Myths 26:07 Practical Steps for Better Nutrition 32:27 Liver Jerky and Taboo Foods 33:06 Homemade Protein Bars vs Store-Bought 35:15 Building Healthy Habits 37:04 Understanding Sugar Addiction 39:22 Dealing with Relapses 44:20 The Importance of Real Food 51:09 Oxtail Stew Recipe More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Andy Heiser Email: Andy@OkayestCook.com Web: RakeDevelopment.com Instagram: @andheiser Wed, 07 Aug 2024 09:30:00 -0000 full 1 22 Okayest Podcast Network Exploring Nutrition and Fitness with Caitlin Green In this episode of the Okayest Cook podcast, host Chris Whonsetler & Andy Heiser are joined with guest Caitlin Green in her gym (Mad Farmer Fitness) to delve into nutrition and fitness. Caitlin, a health coach, and nutritionist, introduces herself and shares insights on eating real food and discusses the importance of nutrition in achieving wellness goals. The conversation also touches on common myths about plant proteins, the benefits of supplements like vitamin D and collagen, and the impact of proper nutrition on athletic performance. Caitlin shares a detailed recipe for a delectable oxtail stew, encouraging listeners to embrace nose-to-tail eating and highlighting the value of consuming whole foods for better health. Find more of Caitlin here: https://www.leanmeangreenhealth.com/ https://www.instagram.com/leanmeangreenhealth/ https://www.madfarmerfitness.com/ https://www.instagram.com/madfarmerfitness/ AI Generated ‘Chapters’ 00:00 Introduction and Setting the Scene 01:07 Meet Caitlin Green: Health Coach and Nutritionist 01:26 Interesting Eats: Weekly Food Highlights 05:38 Caitlin's Journey into Health and Fitness 07:10 The Importance of Nutrition in Fitness 11:24 Supplements: What You Need to Know 21:30 Debunking Nutrition Myths 26:07 Practical Steps for Better Nutrition 32:27 Liver Jerky and Taboo Foods 33:06 Homemade Protein Bars vs Store-Bought 35:15 Building Healthy Habits 37:04 Understanding Sugar Addiction 39:22 Dealing with Relapses 44:20 The Importance of Real Food 51:09 Oxtail Stew Recipe More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Andy Heiser Email: Andy@OkayestCook.com Web: RakeDevelopment.com Instagram: @andheiser Exploring Nutrition and Fitness with Caitlin Green

In this episode of the Okayest Cook podcast, host Chris Whonsetler & Andy Heiser are joined with guest Caitlin Green in her gym (Mad Farmer Fitness) to delve into nutrition and fitness. Caitlin, a health coach, and nutritionist, introduces herself and shares insights on eating real food and discusses the importance of nutrition in achieving wellness goals. The conversation also touches on common myths about plant proteins, the benefits of supplements like vitamin D and collagen, and the impact of proper nutrition on athletic performance. Caitlin shares a detailed recipe for a delectable oxtail stew, encouraging listeners to embrace nose-to-tail eating and highlighting the value of consuming whole foods for better health.


Find more of Caitlin here:


AI Generated ‘Chapters’

00:00 Introduction and Setting the Scene

01:07 Meet Caitlin Green: Health Coach and Nutritionist

01:26 Interesting Eats: Weekly Food Highlights

05:38 Caitlin's Journey into Health and Fitness

07:10 The Importance of Nutrition in Fitness

11:24 Supplements: What You Need to Know

21:30 Debunking Nutrition Myths

26:07 Practical Steps for Better Nutrition

32:27 Liver Jerky and Taboo Foods

33:06 Homemade Protein Bars vs Store-Bought

35:15 Building Healthy Habits

37:04 Understanding Sugar Addiction

39:22 Dealing with Relapses

44:20 The Importance of Real Food

51:09 Oxtail Stew Recipe


More at OkayestCook.com

Connect with us on Instagram @Okayest_Cook

And facebook.com/AnOkayestCook

Video feed on YouTube.com/@OkayestCook


Crew: 

Chris Whonsetler

Email: Chris@OkayestCook.com

Web: ChrisWhonsetler.com

Instagram: @FromFieldToTable & @WhonPhoto


Andy Heiser

Email: Andy@OkayestCook.com

Web: RakeDevelopment.com

Instagram: @andheiser

]]> 3710 Herbs & Spices Deep Dive into Herbs and Spices with The Okayest Cook In this episode of Okayest Cook, hosts Chris Whonsetler, Andy Heiser, and Corey Cole dive deep into the world of herbs and spices. The team begins with a humorous discussion about the etymology of 'herbs' and transitions into a variety of topics including favorite spice blends, the shelf life of spices, and the differences between herbs and spices. They also share personal recipes, such as Chris's basil pesto, and offer tips on making custom spice mixes at home. The episode wraps up with a discussion on global spice blends and how to experiment with different flavors. Throughout, the hosts provide insights on how to store, use, and appreciate the nuances of spices in cooking. Cody Tries Stuff herb ranking video:   https://www.instagram.com/reel/C7UmgpFpJy2/?igsh=ZmMzbXU3bGN1Z2Ex AI Generated ‘Chapters’ 00:00 Introduction and Random Banter 00:23 Recording and Social Media Mentions 01:10 Host Introductions and Missing Member 01:42 Skyblast Question: Smell vs. Taste 03:54 Discussion on Herbs and Spices 04:00 Cooking with Herbs: Duck Sauce 04:54 Sweet Corn and Other Notable Meals 07:30 Instagram Chefs and Gear Talk 08:48 Ranking Herbs and Spices 10:22 Gardening and Growing Herbs 24:35 Herbs vs. Spices: Definitions and Uses 31:35 Exploring Complex Spice Ash 32:17 Experimenting with Spice Mixes 34:01 The Art of Making Taco Seasoning 35:13 Diving into Mushroom Flavors 37:22 Creating Custom Spice Mixes 43:03 Exploring International Flavors 48:01 Shelf Life of Spices 52:30 Final Thoughts and Tips More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Andy Heiser Email: Andy@OkayestCook.com Web: RakeDevelopment.com Instagram: @andheiser Corey Cole Email: Corey@OkayestCook.com Web: CoreyRCole.com Instagram: @ruggedhunter Wed, 31 Jul 2024 09:30:00 -0000 full 1 21 Okayest Podcast Network Deep Dive into Herbs and Spices with The Okayest Cook In this episode of Okayest Cook, hosts Chris Whonsetler, Andy Heiser, and Corey Cole dive deep into the world of herbs and spices. The team begins with a humorous discussion about the etymology of 'herbs' and transitions into a variety of topics including favorite spice blends, the shelf life of spices, and the differences between herbs and spices. They also share personal recipes, such as Chris's basil pesto, and offer tips on making custom spice mixes at home. The episode wraps up with a discussion on global spice blends and how to experiment with different flavors. Throughout, the hosts provide insights on how to store, use, and appreciate the nuances of spices in cooking. Cody Tries Stuff herb ranking video:   https://www.instagram.com/reel/C7UmgpFpJy2/?igsh=ZmMzbXU3bGN1Z2Ex AI Generated ‘Chapters’ 00:00 Introduction and Random Banter 00:23 Recording and Social Media Mentions 01:10 Host Introductions and Missing Member 01:42 Skyblast Question: Smell vs. Taste 03:54 Discussion on Herbs and Spices 04:00 Cooking with Herbs: Duck Sauce 04:54 Sweet Corn and Other Notable Meals 07:30 Instagram Chefs and Gear Talk 08:48 Ranking Herbs and Spices 10:22 Gardening and Growing Herbs 24:35 Herbs vs. Spices: Definitions and Uses 31:35 Exploring Complex Spice Ash 32:17 Experimenting with Spice Mixes 34:01 The Art of Making Taco Seasoning 35:13 Diving into Mushroom Flavors 37:22 Creating Custom Spice Mixes 43:03 Exploring International Flavors 48:01 Shelf Life of Spices 52:30 Final Thoughts and Tips More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Andy Heiser Email: Andy@OkayestCook.com Web: RakeDevelopment.com Instagram: @andheiser Corey Cole Email: Corey@OkayestCook.com Web: CoreyRCole.com Instagram: @ruggedhunter Deep Dive into Herbs and Spices with The Okayest Cook

In this episode of Okayest Cook, hosts Chris Whonsetler, Andy Heiser, and Corey Cole dive deep into the world of herbs and spices. The team begins with a humorous discussion about the etymology of 'herbs' and transitions into a variety of topics including favorite spice blends, the shelf life of spices, and the differences between herbs and spices. They also share personal recipes, such as Chris's basil pesto, and offer tips on making custom spice mixes at home. The episode wraps up with a discussion on global spice blends and how to experiment with different flavors. Throughout, the hosts provide insights on how to store, use, and appreciate the nuances of spices in cooking.


Cody Tries Stuff herb ranking video:  

https://www.instagram.com/reel/C7UmgpFpJy2/?igsh=ZmMzbXU3bGN1Z2Ex


AI Generated ‘Chapters’

00:00 Introduction and Random Banter

00:23 Recording and Social Media Mentions

01:10 Host Introductions and Missing Member

01:42 Skyblast Question: Smell vs. Taste

03:54 Discussion on Herbs and Spices

04:00 Cooking with Herbs: Duck Sauce

04:54 Sweet Corn and Other Notable Meals

07:30 Instagram Chefs and Gear Talk

08:48 Ranking Herbs and Spices

10:22 Gardening and Growing Herbs

24:35 Herbs vs. Spices: Definitions and Uses

31:35 Exploring Complex Spice Ash

32:17 Experimenting with Spice Mixes

34:01 The Art of Making Taco Seasoning

35:13 Diving into Mushroom Flavors

37:22 Creating Custom Spice Mixes

43:03 Exploring International Flavors

48:01 Shelf Life of Spices

52:30 Final Thoughts and Tips


More at OkayestCook.com

Connect with us on Instagram @Okayest_Cook

And facebook.com/AnOkayestCook

Video feed on YouTube.com/@OkayestCook


Crew: 

Chris Whonsetler

Email: Chris@OkayestCook.com

Web: ChrisWhonsetler.com

Instagram: @FromFieldToTable & @WhonPhoto


Andy Heiser

Email: Andy@OkayestCook.com

Web: RakeDevelopment.com

Instagram: @andheiser


Corey Cole

Email: Corey@OkayestCook.com

Web: CoreyRCole.com

Instagram: @ruggedhunter

]]> 3684 no Enter Sugar Rush https://OkayestCook.com Sweet and Spicy Conversations with The Okayest Cook In this engaging episode of 'The Okayest Cook,' host Chris Whonsetler joins co-hosts Corey Cole and Andy Heiser to dive into the delightful world of desserts. They discuss family recipes, favorite local foods, and the fierce salty versus sweet debate. Featured treats include peanut butter pie, savory cobblers, and a detailed Oreo ice cream cake recipe. The trio also explores homemade goodies like vanilla pod ice cream, Thai lemongrass soup, and healthier gummy alternatives. Adding to the fun, they conduct a taste test of gourmet chocolates from Sochatti and review spicy confections such as spicy peanut M&Ms and Tajin-flavored gummies. The episode concludes with drink pairings for desserts and an exploration of unconventional sweet and spicy candies, making it a mouth-watering journey through diverse flavors and textures. AI Generated ‘Chapters’ 00:00 Family Memories and Introductions 00:32 The Okayest Cook: Host and Guests 01:14 Salty vs. Sweet Debate 02:31 Favorite Local Thai Food 05:30 Homemade Desserts and Family Recipes 09:25 Dessert Preferences and Controversies 15:46 Homemade Gummies and Healthy Sweets 19:04 Exploring Gourmet Chocolate 28:05 Cookies vs. Pies: The Ultimate Dessert Debate 28:51 Duck Fat Delights and Chickpea Cookies 29:42 Baking Adventures and No-Bake Treats 30:05 Holiday Cookie Traditions 30:34 Baking vs. Cooking: What's the Difference? 36:03 Ice Cream Preferences and Family Traditions 41:04 Homemade Ice Cream: A Step-by-Step Guide 47:59 Favorite Desserts to Share and Keep 54:58 Drink Pairings and Dessert Wines 58:09 Oreo Ice Cream Cake Recipe More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Andy Heiser Email: Andy@OkayestCook.com Web: RakeDevelopment.com Instagram: @andheiser Corey Cole Email: Corey@OkayestCook.com Web: CoreyRCole.com Instagram: @ruggedhunter Colton Heiniger Email: Colton@OkayestCook.com Web: ElevateAccountingServices.com Wed, 24 Jul 2024 09:30:00 -0000 full 1 20 Okayest Podcast Network Sweet and Spicy Conversations with The Okayest Cook In this engaging episode of 'The Okayest Cook,' host Chris Whonsetler joins co-hosts Corey Cole and Andy Heiser to dive into the delightful world of desserts. They discuss family recipes, favorite local foods, and the fierce salty versus sweet debate. Featured treats include peanut butter pie, savory cobblers, and a detailed Oreo ice cream cake recipe. The trio also explores homemade goodies like vanilla pod ice cream, Thai lemongrass soup, and healthier gummy alternatives. Adding to the fun, they conduct a taste test of gourmet chocolates from Sochatti and review spicy confections such as spicy peanut M&Ms and Tajin-flavored gummies. The episode concludes with drink pairings for desserts and an exploration of unconventional sweet and spicy candies, making it a mouth-watering journey through diverse flavors and textures. AI Generated ‘Chapters’ 00:00 Family Memories and Introductions 00:32 The Okayest Cook: Host and Guests 01:14 Salty vs. Sweet Debate 02:31 Favorite Local Thai Food 05:30 Homemade Desserts and Family Recipes 09:25 Dessert Preferences and Controversies 15:46 Homemade Gummies and Healthy Sweets 19:04 Exploring Gourmet Chocolate 28:05 Cookies vs. Pies: The Ultimate Dessert Debate 28:51 Duck Fat Delights and Chickpea Cookies 29:42 Baking Adventures and No-Bake Treats 30:05 Holiday Cookie Traditions 30:34 Baking vs. Cooking: What's the Difference? 36:03 Ice Cream Preferences and Family Traditions 41:04 Homemade Ice Cream: A Step-by-Step Guide 47:59 Favorite Desserts to Share and Keep 54:58 Drink Pairings and Dessert Wines 58:09 Oreo Ice Cream Cake Recipe More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Andy Heiser Email: Andy@OkayestCook.com Web: RakeDevelopment.com Instagram: @andheiser Corey Cole Email: Corey@OkayestCook.com Web: CoreyRCole.com Instagram: @ruggedhunter Colton Heiniger Email: Colton@OkayestCook.com Web: ElevateAccountingServices.com Sweet and Spicy Conversations with The Okayest Cook

In this engaging episode of 'The Okayest Cook,' host Chris Whonsetler joins co-hosts Corey Cole and Andy Heiser to dive into the delightful world of desserts. They discuss family recipes, favorite local foods, and the fierce salty versus sweet debate. Featured treats include peanut butter pie, savory cobblers, and a detailed Oreo ice cream cake recipe. The trio also explores homemade goodies like vanilla pod ice cream, Thai lemongrass soup, and healthier gummy alternatives. Adding to the fun, they conduct a taste test of gourmet chocolates from Sochatti and review spicy confections such as spicy peanut M&Ms and Tajin-flavored gummies. The episode concludes with drink pairings for desserts and an exploration of unconventional sweet and spicy candies, making it a mouth-watering journey through diverse flavors and textures.


AI Generated ‘Chapters’

00:00 Family Memories and Introductions

00:32 The Okayest Cook: Host and Guests

01:14 Salty vs. Sweet Debate

02:31 Favorite Local Thai Food

05:30 Homemade Desserts and Family Recipes

09:25 Dessert Preferences and Controversies

15:46 Homemade Gummies and Healthy Sweets

19:04 Exploring Gourmet Chocolate

28:05 Cookies vs. Pies: The Ultimate Dessert Debate

28:51 Duck Fat Delights and Chickpea Cookies

29:42 Baking Adventures and No-Bake Treats

30:05 Holiday Cookie Traditions

30:34 Baking vs. Cooking: What's the Difference?

36:03 Ice Cream Preferences and Family Traditions

41:04 Homemade Ice Cream: A Step-by-Step Guide

47:59 Favorite Desserts to Share and Keep

54:58 Drink Pairings and Dessert Wines

58:09 Oreo Ice Cream Cake Recipe


More at OkayestCook.com

Connect with us on Instagram @Okayest_Cook

And facebook.com/AnOkayestCook

Video feed on YouTube.com/@OkayestCook


Crew: 

Chris Whonsetler

Email: Chris@OkayestCook.com

Web: ChrisWhonsetler.com

Instagram: @FromFieldToTable & @WhonPhoto


Andy Heiser

Email: Andy@OkayestCook.com

Web: RakeDevelopment.com

Instagram: @andheiser


Corey Cole

Email: Corey@OkayestCook.com

Web: CoreyRCole.com

Instagram: @ruggedhunter


Colton Heiniger

Email: Colton@OkayestCook.com

Web: ElevateAccountingServices.com

]]> 3725 no Pasta - Al Dente Adventures https://OkayestCook.com The Okayest Cook Podcast: Culinary Adventures in Pasta Join host Chris Whonsetler and co-hosts Corey Cole and Andy Heiser for a mouth-watering episode all about pasta. The trio dives into discussions on pasta vs. sauce debates, nutrition, and Andy's Italian culinary adventures. Learn tips and tricks for perfecting dishes like Cacio e Pepe with fresh pasta, butter, and Parmigiano-Reggiano cheese. They also explore a rich pasta recipe with butter, oil, and cheese, discussing wine pairings and how to add a twist with ground venison. Whether you're a seasoned chef or a kitchen newbie, there's something for everyone in this flavorful episode. AI Generated ‘Chapters’ 00:00 Introduction and Black Eyed Peas Banter 00:44 Skyblast Questions: Food Preferences 02:30 Weekly Food Highlights 09:03 Pasta Talk: Homemade and Italian Experiences 16:05 Pasta Making Techniques and Tools 29:27 Pasta Shapes and Their Impact 29:56 Pasta and Personal Memories 32:27 The Essential Role of Bread 36:15 Sauce Preferences and Dietary Changes 42:06 Cooking Pasta Perfectly 48:36 Fresh vs. Dehydrated Pasta 51:39 Cacio e Pepe Recipe 58:21 Final Thoughts and Farewell More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Andy Heiser Email: Andy@OkayestCook.com Web: RakeDevelopment.com Instagram: @andheiser Corey Cole Email: Corey@OkayestCook.com Web: CoreyRCole.com Instagram: @ruggedhunter Wed, 17 Jul 2024 09:30:00 -0000 full 1 19 Okayest Podcast Network The Okayest Cook Podcast: Culinary Adventures in Pasta Join host Chris Whonsetler and co-hosts Corey Cole and Andy Heiser for a mouth-watering episode all about pasta. The trio dives into discussions on pasta vs. sauce debates, nutrition, and Andy's Italian culinary adventures. Learn tips and tricks for perfecting dishes like Cacio e Pepe with fresh pasta, butter, and Parmigiano-Reggiano cheese. They also explore a rich pasta recipe with butter, oil, and cheese, discussing wine pairings and how to add a twist with ground venison. Whether you're a seasoned chef or a kitchen newbie, there's something for everyone in this flavorful episode. AI Generated ‘Chapters’ 00:00 Introduction and Black Eyed Peas Banter 00:44 Skyblast Questions: Food Preferences 02:30 Weekly Food Highlights 09:03 Pasta Talk: Homemade and Italian Experiences 16:05 Pasta Making Techniques and Tools 29:27 Pasta Shapes and Their Impact 29:56 Pasta and Personal Memories 32:27 The Essential Role of Bread 36:15 Sauce Preferences and Dietary Changes 42:06 Cooking Pasta Perfectly 48:36 Fresh vs. Dehydrated Pasta 51:39 Cacio e Pepe Recipe 58:21 Final Thoughts and Farewell More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Andy Heiser Email: Andy@OkayestCook.com Web: RakeDevelopment.com Instagram: @andheiser Corey Cole Email: Corey@OkayestCook.com Web: CoreyRCole.com Instagram: @ruggedhunter The Okayest Cook Podcast: Culinary Adventures in Pasta

Join host Chris Whonsetler and co-hosts Corey Cole and Andy Heiser for a mouth-watering episode all about pasta. The trio dives into discussions on pasta vs. sauce debates, nutrition, and Andy's Italian culinary adventures. Learn tips and tricks for perfecting dishes like Cacio e Pepe with fresh pasta, butter, and Parmigiano-Reggiano cheese. They also explore a rich pasta recipe with butter, oil, and cheese, discussing wine pairings and how to add a twist with ground venison. Whether you're a seasoned chef or a kitchen newbie, there's something for everyone in this flavorful episode.


AI Generated ‘Chapters’

00:00 Introduction and Black Eyed Peas Banter

00:44 Skyblast Questions: Food Preferences

02:30 Weekly Food Highlights

09:03 Pasta Talk: Homemade and Italian Experiences

16:05 Pasta Making Techniques and Tools

29:27 Pasta Shapes and Their Impact

29:56 Pasta and Personal Memories

32:27 The Essential Role of Bread

36:15 Sauce Preferences and Dietary Changes

42:06 Cooking Pasta Perfectly

48:36 Fresh vs. Dehydrated Pasta

51:39 Cacio e Pepe Recipe

58:21 Final Thoughts and Farewell


More at OkayestCook.com

Connect with us on Instagram @Okayest_Cook

And facebook.com/AnOkayestCook

Video feed on YouTube.com/@OkayestCook

Crew: 

Chris Whonsetler

Email: Chris@OkayestCook.com

Web: ChrisWhonsetler.com

Instagram: @FromFieldToTable & @WhonPhoto


Andy Heiser

Email: Andy@OkayestCook.com

Web: RakeDevelopment.com

Instagram: @andheiser


Corey Cole

Email: Corey@OkayestCook.com

Web: CoreyRCole.com

Instagram: @ruggedhunter

]]> 3538 no How Do You Casserole? https://OkayestCook.com The Ultimate Casserole Discussion In this episode of the Okayestest Cook Podcast, host Chris Whonsetler and co-hosts Andy Heiser, Corey Cole & Colton Heiniger dive into a lively discussion about casseroles. They share personal experiences and favorite recipes, including hash brown casserole, beefy mac, and a pasta-less lasagna. The group talks about the communal origins of casseroles, variations in serving methods, and different types of dishes used. They also debate the definition of a casserole and even touch upon blanching vegetables and many more crazy off topic tangents. Listeners are encouraged to share their own casserole recipes, and Chris ends the episode with a detailed egg bake recipe. AI Generated ‘Chapters’ 00:00 Awkward Start and Introductions 00:53 Dog Stories and Floor Food 02:23 Casserole Talk Begins 03:11 Moink and Air Fryer Discussions 07:36 Poke Bowls and Casserole Definitions 14:54 Favorite Casserole Recipes 25:16 Casserole Meal Prep Tips 25:59 Casserole Swap and Community Cooking 30:16 Casserole Dishes and Cooking Methods 32:20 Debating Casserole Ingredients and Techniques 37:00 Favorite Casserole Recipes and Tips 52:26 Egg Bake Recipe and Final Thoughts More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Andy Heiser Email: Andy@OkayestCook.com Web: RakeDevelopment.com Instagram: @andheiser Corey Cole Email: Corey@OkayestCook.com Web: CoreyRCole.com Instagram: @ruggedhunter Colton Heiniger Email: Colton@OkayestCook.com Web: ElevateAccountingServices.com Wed, 10 Jul 2024 09:30:00 -0000 full 1 18 Okayest Podcast Network The Ultimate Casserole Discussion In this episode of the Okayestest Cook Podcast, host Chris Whonsetler and co-hosts Andy Heiser, Corey Cole & Colton Heiniger dive into a lively discussion about casseroles. They share personal experiences and favorite recipes, including hash brown casserole, beefy mac, and a pasta-less lasagna. The group talks about the communal origins of casseroles, variations in serving methods, and different types of dishes used. They also debate the definition of a casserole and even touch upon blanching vegetables and many more crazy off topic tangents. Listeners are encouraged to share their own casserole recipes, and Chris ends the episode with a detailed egg bake recipe. AI Generated ‘Chapters’ 00:00 Awkward Start and Introductions 00:53 Dog Stories and Floor Food 02:23 Casserole Talk Begins 03:11 Moink and Air Fryer Discussions 07:36 Poke Bowls and Casserole Definitions 14:54 Favorite Casserole Recipes 25:16 Casserole Meal Prep Tips 25:59 Casserole Swap and Community Cooking 30:16 Casserole Dishes and Cooking Methods 32:20 Debating Casserole Ingredients and Techniques 37:00 Favorite Casserole Recipes and Tips 52:26 Egg Bake Recipe and Final Thoughts More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Andy Heiser Email: Andy@OkayestCook.com Web: RakeDevelopment.com Instagram: @andheiser Corey Cole Email: Corey@OkayestCook.com Web: CoreyRCole.com Instagram: @ruggedhunter Colton Heiniger Email: Colton@OkayestCook.com Web: ElevateAccountingServices.com The Ultimate Casserole Discussion

In this episode of the Okayestest Cook Podcast, host Chris Whonsetler and co-hosts Andy Heiser, Corey Cole & Colton Heiniger dive into a lively discussion about casseroles. They share personal experiences and favorite recipes, including hash brown casserole, beefy mac, and a pasta-less lasagna. The group talks about the communal origins of casseroles, variations in serving methods, and different types of dishes used. They also debate the definition of a casserole and even touch upon blanching vegetables and many more crazy off topic tangents. Listeners are encouraged to share their own casserole recipes, and Chris ends the episode with a detailed egg bake recipe.


AI Generated ‘Chapters’

00:00 Awkward Start and Introductions

00:53 Dog Stories and Floor Food

02:23 Casserole Talk Begins

03:11 Moink and Air Fryer Discussions

07:36 Poke Bowls and Casserole Definitions

14:54 Favorite Casserole Recipes

25:16 Casserole Meal Prep Tips

25:59 Casserole Swap and Community Cooking

30:16 Casserole Dishes and Cooking Methods

32:20 Debating Casserole Ingredients and Techniques

37:00 Favorite Casserole Recipes and Tips

52:26 Egg Bake Recipe and Final Thoughts


More at OkayestCook.com

Connect with us on Instagram @Okayest_Cook

And facebook.com/AnOkayestCook

Video feed on YouTube.com/@OkayestCook


Crew: 

Chris Whonsetler

Email: Chris@OkayestCook.com

Web: ChrisWhonsetler.com

Instagram: @FromFieldToTable & @WhonPhoto


Andy Heiser

Email: Andy@OkayestCook.com

Web: RakeDevelopment.com

Instagram: @andheiser


Corey Cole

Email: Corey@OkayestCook.com

Web: CoreyRCole.com

Instagram: @ruggedhunter


Colton Heiniger

Email: Colton@OkayestCook.com

Web: ElevateAccountingServices.com

]]> 3432 no Meal Prepping Meal Preps and Macro Counting: Essential Tips for Busy Lives In this episode of the Okayest Cook Podcast, hosts Chris Whonsetler, and friends Andy Heiser, Colton Heiniger & Corey Cole delve into the world of meal prep and macro counting. The discussion kicks off with updates on recent life changes, such as Colton quitting his job, followed by a detailed look at meal preparation. Key areas covered include defining goals and planning meals, focusing on versatility and storage solutions, and practical advice for creating balanced, macro-focused meals. The episode also highlights the importance of variety and offers tips on using crockpots, sauces, and easy-to-prep sides. Listeners are challenged to start small with meal prepping and gradually incorporate more meals into their routine. The episode wraps up with a discussion on the benefits of meal prepping for maintaining a healthy diet even with a busy schedule. AI Generated ‘Chapters’ 00:00 Colton's Big News 00:38 Introducing the Podcast Crew 00:52 Hunting Stories and Strategies 02:57 Meal Prepping Adventures 03:09 Notable Meals of the Week 05:24 Exploring Different Cultures Cuisine 11:32 The Art of Meal Prepping 25:59 Storage Solutions for Meal Prep 26:27 Hot Take: Planar Containers 27:14 Macro Counting Tips 29:23 Family Meal Prep Strategies 30:49 Using a Crockpot for Meal Prep 31:49 Consistency and Routine in Meal Prep 34:59 Backup Plans for Meal Prep 36:44 Portion Control and Hydration 40:47 Vegetable Sides for Meal Prep 43:42 Starting Small with Meal Prep 55:14 Overnight Oats Recipe More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Andy Heiser Email: Andy@OkayestCook.com Web: RakeDevelopment.com Instagram: @andheiser Corey Cole Email: Corey@OkayestCook.com Web: CoreyRCole.com Instagram: @ruggedhunter Colton Heiniger Email: Colton@OkayestCook.com Web: ElevateAccountingServices.com Wed, 03 Jul 2024 13:32:00 -0000 full 1 17 Okayest Podcast Network Meal Preps and Macro Counting: Essential Tips for Busy Lives In this episode of the Okayest Cook Podcast, hosts Chris Whonsetler, and friends Andy Heiser, Colton Heiniger & Corey Cole delve into the world of meal prep and macro counting. The discussion kicks off with updates on recent life changes, such as Colton quitting his job, followed by a detailed look at meal preparation. Key areas covered include defining goals and planning meals, focusing on versatility and storage solutions, and practical advice for creating balanced, macro-focused meals. The episode also highlights the importance of variety and offers tips on using crockpots, sauces, and easy-to-prep sides. Listeners are challenged to start small with meal prepping and gradually incorporate more meals into their routine. The episode wraps up with a discussion on the benefits of meal prepping for maintaining a healthy diet even with a busy schedule. AI Generated ‘Chapters’ 00:00 Colton's Big News 00:38 Introducing the Podcast Crew 00:52 Hunting Stories and Strategies 02:57 Meal Prepping Adventures 03:09 Notable Meals of the Week 05:24 Exploring Different Cultures Cuisine 11:32 The Art of Meal Prepping 25:59 Storage Solutions for Meal Prep 26:27 Hot Take: Planar Containers 27:14 Macro Counting Tips 29:23 Family Meal Prep Strategies 30:49 Using a Crockpot for Meal Prep 31:49 Consistency and Routine in Meal Prep 34:59 Backup Plans for Meal Prep 36:44 Portion Control and Hydration 40:47 Vegetable Sides for Meal Prep 43:42 Starting Small with Meal Prep 55:14 Overnight Oats Recipe More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Andy Heiser Email: Andy@OkayestCook.com Web: RakeDevelopment.com Instagram: @andheiser Corey Cole Email: Corey@OkayestCook.com Web: CoreyRCole.com Instagram: @ruggedhunter Colton Heiniger Email: Colton@OkayestCook.com Web: ElevateAccountingServices.com Meal Preps and Macro Counting: Essential Tips for Busy Lives


In this episode of the Okayest Cook Podcast, hosts Chris Whonsetler, and friends Andy Heiser, Colton Heiniger & Corey Cole delve into the world of meal prep and macro counting. The discussion kicks off with updates on recent life changes, such as Colton quitting his job, followed by a detailed look at meal preparation. Key areas covered include defining goals and planning meals, focusing on versatility and storage solutions, and practical advice for creating balanced, macro-focused meals. The episode also highlights the importance of variety and offers tips on using crockpots, sauces, and easy-to-prep sides. Listeners are challenged to start small with meal prepping and gradually incorporate more meals into their routine. The episode wraps up with a discussion on the benefits of meal prepping for maintaining a healthy diet even with a busy schedule.


AI Generated ‘Chapters’

00:00 Colton's Big News

00:38 Introducing the Podcast Crew

00:52 Hunting Stories and Strategies

02:57 Meal Prepping Adventures

03:09 Notable Meals of the Week

05:24 Exploring Different Cultures Cuisine

11:32 The Art of Meal Prepping

25:59 Storage Solutions for Meal Prep

26:27 Hot Take: Planar Containers

27:14 Macro Counting Tips

29:23 Family Meal Prep Strategies

30:49 Using a Crockpot for Meal Prep

31:49 Consistency and Routine in Meal Prep

34:59 Backup Plans for Meal Prep

36:44 Portion Control and Hydration

40:47 Vegetable Sides for Meal Prep

43:42 Starting Small with Meal Prep

55:14 Overnight Oats Recipe


More at OkayestCook.com

Connect with us on Instagram @Okayest_Cook

And facebook.com/AnOkayestCook

Video feed on YouTube.com/@OkayestCook


Crew: 

Chris Whonsetler

Email: Chris@OkayestCook.com

Web: ChrisWhonsetler.com

Instagram: @FromFieldToTable & @WhonPhoto


Andy Heiser

Email: Andy@OkayestCook.com

Web: RakeDevelopment.com

Instagram: @andheiser


Corey Cole

Email: Corey@OkayestCook.com

Web: CoreyRCole.com

Instagram: @ruggedhunter


Colton Heiniger

Email: Colton@OkayestCook.com

Web: ElevateAccountingServices.com

]]> 3514 no Childhood Staples https://OkayestCook.com Childhood Meals and Culinary Memories In this episode of the Okayest Cook Podcast, host Chris Whonsetler and his co-hosts Colton Heiniger, Corey Cole & Andy Heiser discuss cherished childhood meals and food experiences. They talk about cooking with family, favorite childhood meals like beanies and weenies, potatoes and onions and fluffer nutters. They also reflect on the significance of food in shaping memories and how those experiences influence their current cooking practices. The episode delves into themes of food security, economic constraints, and how childhood eating habits shape future culinary endeavors. AI Generated ‘Chapters’ 00:00 Introduction and Banter 00:44 Time Travel Debate 03:04 Childhood Staples Discussion 03:32 Venison Pinwheel Experiment 05:28 Family and Food Memories 08:36 School Lunch Stories 19:01 Food Deserts and Economic Realities 27:39 Throwback to the Eighties 28:23 Sunday Nachos and Family Traditions 28:45 Uncle Bobby's Legendary Cookouts 29:53 The Mystery of the Food Source 31:15 Neighborhood and Community Feasts 32:05 Childhood Food Memories and Staples 36:47 Passing Down Food Traditions 38:19 Introducing Kids to New Foods 41:53 Cooking with Family 47:21 The Importance of Knowing Your Food Source 48:45 Recipe: Potatoes and Onions 53:36 Childhood Meals and Their Impact More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Andy Heiser Email: Andy@OkayestCook.com Web: RakeDevelopment.com Instagram: @andheiser Corey Cole Email: Corey@OkayestCook.com Web: CoreyRCole.com Instagram: @ruggedhunter Colton Heiniger Email: Colton@OkayestCook.com Web: ElevateAccountingServices.com Thu, 27 Jun 2024 00:50:00 -0000 full 1 16 Okayest Podcast Network Childhood Meals and Culinary Memories In this episode of the Okayest Cook Podcast, host Chris Whonsetler and his co-hosts Colton Heiniger, Corey Cole & Andy Heiser discuss cherished childhood meals and food experiences. They talk about cooking with family, favorite childhood meals like beanies and weenies, potatoes and onions and fluffer nutters. They also reflect on the significance of food in shaping memories and how those experiences influence their current cooking practices. The episode delves into themes of food security, economic constraints, and how childhood eating habits shape future culinary endeavors. AI Generated ‘Chapters’ 00:00 Introduction and Banter 00:44 Time Travel Debate 03:04 Childhood Staples Discussion 03:32 Venison Pinwheel Experiment 05:28 Family and Food Memories 08:36 School Lunch Stories 19:01 Food Deserts and Economic Realities 27:39 Throwback to the Eighties 28:23 Sunday Nachos and Family Traditions 28:45 Uncle Bobby's Legendary Cookouts 29:53 The Mystery of the Food Source 31:15 Neighborhood and Community Feasts 32:05 Childhood Food Memories and Staples 36:47 Passing Down Food Traditions 38:19 Introducing Kids to New Foods 41:53 Cooking with Family 47:21 The Importance of Knowing Your Food Source 48:45 Recipe: Potatoes and Onions 53:36 Childhood Meals and Their Impact More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Andy Heiser Email: Andy@OkayestCook.com Web: RakeDevelopment.com Instagram: @andheiser Corey Cole Email: Corey@OkayestCook.com Web: CoreyRCole.com Instagram: @ruggedhunter Colton Heiniger Email: Colton@OkayestCook.com Web: ElevateAccountingServices.com Childhood Meals and Culinary Memories


In this episode of the Okayest Cook Podcast, host Chris Whonsetler and his co-hosts Colton Heiniger, Corey Cole & Andy Heiser discuss cherished childhood meals and food experiences. They talk about cooking with family, favorite childhood meals like beanies and weenies, potatoes and onions and fluffer nutters. They also reflect on the significance of food in shaping memories and how those experiences influence their current cooking practices. The episode delves into themes of food security, economic constraints, and how childhood eating habits shape future culinary endeavors.


AI Generated ‘Chapters’

00:00 Introduction and Banter

00:44 Time Travel Debate

03:04 Childhood Staples Discussion

03:32 Venison Pinwheel Experiment

05:28 Family and Food Memories

08:36 School Lunch Stories

19:01 Food Deserts and Economic Realities

27:39 Throwback to the Eighties

28:23 Sunday Nachos and Family Traditions

28:45 Uncle Bobby's Legendary Cookouts

29:53 The Mystery of the Food Source

31:15 Neighborhood and Community Feasts

32:05 Childhood Food Memories and Staples

36:47 Passing Down Food Traditions

38:19 Introducing Kids to New Foods

41:53 Cooking with Family

47:21 The Importance of Knowing Your Food Source

48:45 Recipe: Potatoes and Onions

53:36 Childhood Meals and Their Impact


More at OkayestCook.com

Connect with us on Instagram @Okayest_Cook

And facebook.com/AnOkayestCook

Video feed on YouTube.com/@OkayestCook


Crew: 

Chris Whonsetler

Email: Chris@OkayestCook.com

Web: ChrisWhonsetler.com

Instagram: @FromFieldToTable & @WhonPhoto


Andy Heiser

Email: Andy@OkayestCook.com

Web: RakeDevelopment.com

Instagram: @andheiser


Corey Cole

Email: Corey@OkayestCook.com

Web: CoreyRCole.com

Instagram: @ruggedhunter


Colton Heiniger

Email: Colton@OkayestCook.com

Web: ElevateAccountingServices.com

]]> 3427 no Are Eggs the Greatest Ingredient of All Time? https://OkayestCook.com Eggs, Fitness Goals, and Poached Egg Mastery on the Okayest Cook Podcast In this episode of the Okayest Cook Podcast, host Chris Whonsetler teams up with co-hosts Colton Heiniger, Cory Cole, and Andy Heiser to discuss a variety of topics, including ranking each other's duck hunting skills. Chris introduces Ducks Unlimited's DU Dash virtual 5k race, aimed at supporting duck conservation efforts. The conversation then shifts to the versatility of eggs in cooking. Colton, who owns chickens, shares insights on the benefits of farm-fresh eggs over store-bought ones, highlights the differences between chicken, quail, and duck eggs, and emphasizes how diet influences egg quality. The hosts discuss their favorite ways to prepare eggs for breakfast and other meals, including omelets, eggs benedict, and breakfast sandwiches. Colton wraps up the episode with a detailed guide on making the perfect Eggs Benedict, complete with a foolproof hollandaise sauce recipe. AI Generated ‘Chapters’ 00:00 Introduction and Earthquake Incident 00:35 Duck Hunting Adventures 02:49 Fitness Goals and DU Dash 05:03 Notable Meals of the Week 10:28 Egg Talk: Store vs. Farm 11:20 Chicken Farming Insights 28:29 Exploring Different Types of Eggs 29:40 Cracking Quail Eggs: Challenges and Techniques 30:19 Taste Test: Quail Eggs vs. Chicken Eggs 32:22 Duck Eggs: Flavor and Availability 35:05 Egg Allergies and Sensitivities 36:52 Exploring Ostrich Eggs 38:29 Cooking Techniques: Curing and Frying Eggs 40:35 Favorite Egg Dishes and Recipes 52:11 Eggs Benedict: A Detailed Recipe More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Andy Heiser Email: Andy@OkayestCook.com Web: RakeDevelopment.com Instagram: @andheiser Corey Cole Email: Corey@OkayestCook.com Web: CoreyRCole.com Instagram: @ruggedhunter Colton Heiniger Email: Colton@OkayestCook.com Web: ElevateAccountingServices.com Wed, 19 Jun 2024 09:30:00 -0000 full 1 15 Okayest Podcast Network Eggs, Fitness Goals, and Poached Egg Mastery on the Okayest Cook Podcast In this episode of the Okayest Cook Podcast, host Chris Whonsetler teams up with co-hosts Colton Heiniger, Cory Cole, and Andy Heiser to discuss a variety of topics, including ranking each other's duck hunting skills. Chris introduces Ducks Unlimited's DU Dash virtual 5k race, aimed at supporting duck conservation efforts. The conversation then shifts to the versatility of eggs in cooking. Colton, who owns chickens, shares insights on the benefits of farm-fresh eggs over store-bought ones, highlights the differences between chicken, quail, and duck eggs, and emphasizes how diet influences egg quality. The hosts discuss their favorite ways to prepare eggs for breakfast and other meals, including omelets, eggs benedict, and breakfast sandwiches. Colton wraps up the episode with a detailed guide on making the perfect Eggs Benedict, complete with a foolproof hollandaise sauce recipe. AI Generated ‘Chapters’ 00:00 Introduction and Earthquake Incident 00:35 Duck Hunting Adventures 02:49 Fitness Goals and DU Dash 05:03 Notable Meals of the Week 10:28 Egg Talk: Store vs. Farm 11:20 Chicken Farming Insights 28:29 Exploring Different Types of Eggs 29:40 Cracking Quail Eggs: Challenges and Techniques 30:19 Taste Test: Quail Eggs vs. Chicken Eggs 32:22 Duck Eggs: Flavor and Availability 35:05 Egg Allergies and Sensitivities 36:52 Exploring Ostrich Eggs 38:29 Cooking Techniques: Curing and Frying Eggs 40:35 Favorite Egg Dishes and Recipes 52:11 Eggs Benedict: A Detailed Recipe More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Andy Heiser Email: Andy@OkayestCook.com Web: RakeDevelopment.com Instagram: @andheiser Corey Cole Email: Corey@OkayestCook.com Web: CoreyRCole.com Instagram: @ruggedhunter Colton Heiniger Email: Colton@OkayestCook.com Web: ElevateAccountingServices.com Eggs, Fitness Goals, and Poached Egg Mastery on the Okayest Cook Podcast


In this episode of the Okayest Cook Podcast, host Chris Whonsetler teams up with co-hosts Colton Heiniger, Cory Cole, and Andy Heiser to discuss a variety of topics, including ranking each other's duck hunting skills. Chris introduces Ducks Unlimited's DU Dash virtual 5k race, aimed at supporting duck conservation efforts. The conversation then shifts to the versatility of eggs in cooking. Colton, who owns chickens, shares insights on the benefits of farm-fresh eggs over store-bought ones, highlights the differences between chicken, quail, and duck eggs, and emphasizes how diet influences egg quality. The hosts discuss their favorite ways to prepare eggs for breakfast and other meals, including omelets, eggs benedict, and breakfast sandwiches. Colton wraps up the episode with a detailed guide on making the perfect Eggs Benedict, complete with a foolproof hollandaise sauce recipe.


AI Generated ‘Chapters’

00:00 Introduction and Earthquake Incident

00:35 Duck Hunting Adventures

02:49 Fitness Goals and DU Dash

05:03 Notable Meals of the Week

10:28 Egg Talk: Store vs. Farm

11:20 Chicken Farming Insights

28:29 Exploring Different Types of Eggs

29:40 Cracking Quail Eggs: Challenges and Techniques

30:19 Taste Test: Quail Eggs vs. Chicken Eggs

32:22 Duck Eggs: Flavor and Availability

35:05 Egg Allergies and Sensitivities

36:52 Exploring Ostrich Eggs

38:29 Cooking Techniques: Curing and Frying Eggs

40:35 Favorite Egg Dishes and Recipes

52:11 Eggs Benedict: A Detailed Recipe


More at OkayestCook.com

Connect with us on Instagram @Okayest_Cook

And facebook.com/AnOkayestCook

Video feed on YouTube.com/@OkayestCook


Crew: 

Chris Whonsetler

Email: Chris@OkayestCook.com

Web: ChrisWhonsetler.com

Instagram: @FromFieldToTable & @WhonPhoto


Andy Heiser

Email: Andy@OkayestCook.com

Web: RakeDevelopment.com

Instagram: @andheiser


Corey Cole

Email: Corey@OkayestCook.com

Web: CoreyRCole.com

Instagram: @ruggedhunter


Colton Heiniger

Email: Colton@OkayestCook.com

Web: ElevateAccountingServices.com

]]> 3438 no Best Thing Since Sliced Bread https://OkayestCook.com In this episode, hosts Chris Whonsetler, Andy Heiser, Corey Cole and Colton Heiniger delve into the art and science of making different types of bread. From simple beer bread to intricate sourdough techniques, each host shares their unique tips, recipes, and experiences around baking bread at home. Learn about high-quality ingredients, various bread-making processes, easy methods to elevate your meals with homemade bread, and creative ways to enjoy and experiment with bread. AI Generated ‘Chapters’ 00:00 Introduction and Confusion 00:10 Bread Talk Begins 01:12 Welcome to the Okayest Cook 03:06 Bread Recipes and Techniques 09:04 Sourdough Deep Dive 15:28 Artisan Bread and Sourdough Starters 27:30 Toasting Artisan Bread 27:33 Experimenting with Flavors 28:08 Local Ingredients and Honey 29:00 Sourdough Starter Tips 31:26 Using Sourdough Discard 32:42 Artisan Bread vs. Sourdough 34:33 Bread Variations and Uses 38:19 Making Bread at Home 52:30 Recipes and Techniques 58:09 Wrapping Up and Community Engagement More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Andy Heiser Email: Andy@OkayestCook.com Web: RakeDevelopment.com Instagram: @andheiser Corey Cole Email: Corey@OkayestCook.com Web: CoreyRCole.com Instagram: @ruggedhunter Colton Heiniger Email: Colton@OkayestCook.com Web: ElevateAccountingServices.com Wed, 12 Jun 2024 09:30:00 -0000 full 1 14 Okayest Podcast Network In this episode, hosts Chris Whonsetler, Andy Heiser, Corey Cole and Colton Heiniger delve into the art and science of making different types of bread. From simple beer bread to intricate sourdough techniques, each host shares their unique tips, recipes, and experiences around baking bread at home. Learn about high-quality ingredients, various bread-making processes, easy methods to elevate your meals with homemade bread, and creative ways to enjoy and experiment with bread. AI Generated ‘Chapters’ 00:00 Introduction and Confusion 00:10 Bread Talk Begins 01:12 Welcome to the Okayest Cook 03:06 Bread Recipes and Techniques 09:04 Sourdough Deep Dive 15:28 Artisan Bread and Sourdough Starters 27:30 Toasting Artisan Bread 27:33 Experimenting with Flavors 28:08 Local Ingredients and Honey 29:00 Sourdough Starter Tips 31:26 Using Sourdough Discard 32:42 Artisan Bread vs. Sourdough 34:33 Bread Variations and Uses 38:19 Making Bread at Home 52:30 Recipes and Techniques 58:09 Wrapping Up and Community Engagement More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Andy Heiser Email: Andy@OkayestCook.com Web: RakeDevelopment.com Instagram: @andheiser Corey Cole Email: Corey@OkayestCook.com Web: CoreyRCole.com Instagram: @ruggedhunter Colton Heiniger Email: Colton@OkayestCook.com Web: ElevateAccountingServices.com In this episode, hosts Chris Whonsetler, Andy Heiser, Corey Cole and Colton Heiniger delve into the art and science of making different types of bread. From simple beer bread to intricate sourdough techniques, each host shares their unique tips, recipes, and experiences around baking bread at home. Learn about high-quality ingredients, various bread-making processes, easy methods to elevate your meals with homemade bread, and creative ways to enjoy and experiment with bread.


AI Generated ‘Chapters’

00:00 Introduction and Confusion

00:10 Bread Talk Begins

01:12 Welcome to the Okayest Cook

03:06 Bread Recipes and Techniques

09:04 Sourdough Deep Dive

15:28 Artisan Bread and Sourdough Starters

27:30 Toasting Artisan Bread

27:33 Experimenting with Flavors

28:08 Local Ingredients and Honey

29:00 Sourdough Starter Tips

31:26 Using Sourdough Discard

32:42 Artisan Bread vs. Sourdough

34:33 Bread Variations and Uses

38:19 Making Bread at Home

52:30 Recipes and Techniques

58:09 Wrapping Up and Community Engagement


More at OkayestCook.com

Connect with us on Instagram @Okayest_Cook

And facebook.com/AnOkayestCook

Video feed on YouTube.com/@OkayestCook


Crew: 

Chris Whonsetler

Email: Chris@OkayestCook.com

Web: ChrisWhonsetler.com

Instagram: @FromFieldToTable & @WhonPhoto


Andy Heiser

Email: Andy@OkayestCook.com

Web: RakeDevelopment.com

Instagram: @andheiser


Corey Cole

Email: Corey@OkayestCook.com

Web: CoreyRCole.com

Instagram: @ruggedhunter


Colton Heiniger

Email: Colton@OkayestCook.com

Web: ElevateAccountingServices.com

]]> 3553 Growing Dinner https://OkayestCook.com Growing and Cooking: Backyard Gardening Essentials and Tasty Recipes In this episode of the Okayest Cook podcast, hosts Chris Whonsetler, Corey Cole, Andy Heiser, and Colton Heiniger delve into the world of backyard gardening and share essential tips for beginners. They explore various methods such as container gardening and using raised beds, discuss ideal soil mixtures, and highlight a range of vegetables and herbs including tomatoes, peppers, zucchinis, strawberries, and asparagus. The team offers pest control tips, compares starting plants from seeds versus purchasing them, and shares a garden salsa recipe. Additionally, they inspire listeners with fresh sandwich ideas featuring garden ingredients like basil, cherry tomatoes, and mozzarella. AI Generated ‘Chapters’ 00:00 Chit-Chat and Summer Storms 00:28 Podcast Introduction and Hosts 00:39 Household Chores and Funny Anecdotes 02:27 Dog Interruptions and Casual Banter 02:57 Favorite Meals of the Week 05:41 Exploring Farmer's Markets and Unique Finds 08:24 Gardening Talk: Getting Started 14:17 Soil Mixtures and Gardening Tips 21:02 Raised Beds vs. In-Ground Gardening 26:46 Sunlight and Plant Placement 30:05 Growing Pumpkins and Fun Stories 32:22 Trellising Techniques for Pumpkins 33:03 Easy Starter Plants for New Gardeners 34:17 Understanding Trellises and Their Uses 35:46 What's Growing in Our Gardens 36:56 The Benefits of Growing Your Own Herbs 37:46 Exploring Different Types of Peppers and Tomatoes 38:15 Wild Berries and Their Unique Flavors 42:11 Tips for Starting Seeds Indoors 44:50 Perennials vs. Annuals: What to Plant 51:26 Pest Control Strategies for Your Garden 58:14 Making Garden-Fresh Salsa 01:02:42 Engage with Us: Share Your Garden Stories More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Andy Heiser Email: Andy@OkayestCook.com Web: RakeDevelopment.com Instagram: @andheiser Corey Cole Email: Corey@OkayestCook.com Web: CoreyRCole.com Instagram: @ruggedhunter Colton Heiniger Email: Colton@OkayestCook.com Web: ElevateAccountingServices.com Wed, 05 Jun 2024 09:30:00 -0000 full 1 13 Okayest Podcast Network Growing and Cooking: Backyard Gardening Essentials and Tasty Recipes In this episode of the Okayest Cook podcast, hosts Chris Whonsetler, Corey Cole, Andy Heiser, and Colton Heiniger delve into the world of backyard gardening and share essential tips for beginners. They explore various methods such as container gardening and using raised beds, discuss ideal soil mixtures, and highlight a range of vegetables and herbs including tomatoes, peppers, zucchinis, strawberries, and asparagus. The team offers pest control tips, compares starting plants from seeds versus purchasing them, and shares a garden salsa recipe. Additionally, they inspire listeners with fresh sandwich ideas featuring garden ingredients like basil, cherry tomatoes, and mozzarella. AI Generated ‘Chapters’ 00:00 Chit-Chat and Summer Storms 00:28 Podcast Introduction and Hosts 00:39 Household Chores and Funny Anecdotes 02:27 Dog Interruptions and Casual Banter 02:57 Favorite Meals of the Week 05:41 Exploring Farmer's Markets and Unique Finds 08:24 Gardening Talk: Getting Started 14:17 Soil Mixtures and Gardening Tips 21:02 Raised Beds vs. In-Ground Gardening 26:46 Sunlight and Plant Placement 30:05 Growing Pumpkins and Fun Stories 32:22 Trellising Techniques for Pumpkins 33:03 Easy Starter Plants for New Gardeners 34:17 Understanding Trellises and Their Uses 35:46 What's Growing in Our Gardens 36:56 The Benefits of Growing Your Own Herbs 37:46 Exploring Different Types of Peppers and Tomatoes 38:15 Wild Berries and Their Unique Flavors 42:11 Tips for Starting Seeds Indoors 44:50 Perennials vs. Annuals: What to Plant 51:26 Pest Control Strategies for Your Garden 58:14 Making Garden-Fresh Salsa 01:02:42 Engage with Us: Share Your Garden Stories More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Andy Heiser Email: Andy@OkayestCook.com Web: RakeDevelopment.com Instagram: @andheiser Corey Cole Email: Corey@OkayestCook.com Web: CoreyRCole.com Instagram: @ruggedhunter Colton Heiniger Email: Colton@OkayestCook.com Web: ElevateAccountingServices.com Growing and Cooking: Backyard Gardening Essentials and Tasty Recipes


In this episode of the Okayest Cook podcast, hosts Chris Whonsetler, Corey Cole, Andy Heiser, and Colton Heiniger delve into the world of backyard gardening and share essential tips for beginners. They explore various methods such as container gardening and using raised beds, discuss ideal soil mixtures, and highlight a range of vegetables and herbs including tomatoes, peppers, zucchinis, strawberries, and asparagus. The team offers pest control tips, compares starting plants from seeds versus purchasing them, and shares a garden salsa recipe. Additionally, they inspire listeners with fresh sandwich ideas featuring garden ingredients like basil, cherry tomatoes, and mozzarella.


AI Generated ‘Chapters’

00:00 Chit-Chat and Summer Storms

00:28 Podcast Introduction and Hosts

00:39 Household Chores and Funny Anecdotes

02:27 Dog Interruptions and Casual Banter

02:57 Favorite Meals of the Week

05:41 Exploring Farmer's Markets and Unique Finds

08:24 Gardening Talk: Getting Started

14:17 Soil Mixtures and Gardening Tips

21:02 Raised Beds vs. In-Ground Gardening

26:46 Sunlight and Plant Placement

30:05 Growing Pumpkins and Fun Stories

32:22 Trellising Techniques for Pumpkins

33:03 Easy Starter Plants for New Gardeners

34:17 Understanding Trellises and Their Uses

35:46 What's Growing in Our Gardens

36:56 The Benefits of Growing Your Own Herbs

37:46 Exploring Different Types of Peppers and Tomatoes

38:15 Wild Berries and Their Unique Flavors

42:11 Tips for Starting Seeds Indoors

44:50 Perennials vs. Annuals: What to Plant

51:26 Pest Control Strategies for Your Garden

58:14 Making Garden-Fresh Salsa

01:02:42 Engage with Us: Share Your Garden Stories


More at OkayestCook.com

Connect with us on Instagram @Okayest_Cook

And facebook.com/AnOkayestCook

Video feed on YouTube.com/@OkayestCook


Crew: 

Chris Whonsetler

Email: Chris@OkayestCook.com

Web: ChrisWhonsetler.com

Instagram: @FromFieldToTable & @WhonPhoto


Andy Heiser

Email: Andy@OkayestCook.com

Web: RakeDevelopment.com

Instagram: @andheiser


Corey Cole

Email: Corey@OkayestCook.com

Web: CoreyRCole.com

Instagram: @ruggedhunter


Colton Heiniger

Email: Colton@OkayestCook.com

Web: ElevateAccountingServices.com

]]> 3811 no How Do You Like Your Jerky? https://OkayestCook.com Mastering the Art of Jerky Making In this episode of the Okayest Cook podcast, host Chris Whonsetler and his co-hosts dive into the topic of jerky making. They start with light-hearted banter about fishing before transitioning to the main topic of jerky. The team discusses various methods, from using traditional and modern dehydrators to smoking. They delve into preferred cuts of meat, the importance of proper curing, and the significant role of marinades and dry rubs. They also share their favorite recipes, including store-bought kits and homemade blends. The conversation touches on the science behind curing salts and shelf life, comparing pros and cons of making jerky with different equipment. Throughout the episode, the hosts share personal anecdotes and tips, encouraging listeners to experiment with their jerky-making processes and share their results. Woods Bound Outdoor Insta - https://www.instagram.com/woodsboundoutdoors/ Hi Mountain jerky Rub/Cure Kits we love:  Inferno: https://himtnjerky.com/inferno-blend-jerky-kit/ Hunters Blend: https://himtnjerky.com/hunters-blend-low-sodium-jerky-kit/ AI Generated ‘Chapters’ 00:00 Behind the Scenes Banter 00:46 Introducing the Okayest Cook Podcast Crew 00:48 Fishing Tales and Gear Talk 03:22 Diving into the World of Jerky 05:14 What's on the Menu? Unusual Recipes and Weekly Eats 14:51 The Art of Making Jerky: Techniques and Preferences 28:17 Debating the Best Cuts and Techniques for Jerky 29:33 Exploring Meat Slicing Preferences 30:25 The Science of Cutting Meat for Jerky 30:50 Experimenting with Different Meats and Cuts 36:30 Marinades vs. Rubs: The Jerky Flavor Debate 38:52 The Importance of Curing Salt in Jerky Making 44:10 Exploring Flavor Profiles and Seasoning Mixes 48:58 Shelf Life and Storage Tips for Homemade Jerky 52:51 Jerky Making Tips and Recipe Sharing Homemade Jerky Marinade Chris Likes 1 cup soy sauce 1/4 cup orange juice Zest of 1 orange 1/2 tablespoons honey 3 cloves garlic, finely minced 2 shallots, finely minced 1 jalapeno, finely minced 1 tbsp brown sugar 1 tbsp freshly ground black pep­per 1 tbsp red pepper flakes 1 tbsp ground ginger 1 tsp onion powder 1 tsp cumin 1 tsp cayenne 1/2 tsp ground cloves 2 pounds venison, beef or goose, sliced into 3/4-inch strips Marinade for 12 - 24 hrs Place on wire trays spaced out evenly and flat Smoke at 160º for about 3 hrs or 200º for around 90 min Check every 30 min, rotate trays as necessary if edges are cooking too quick. Pull pieces as they are done if needed. Cool on counter, store in plastic bags in fridge or freeze. Share with friends!  More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Andy Heiser Email: Andy@OkayestCook.com Web: RakeDevelopment.com Instagram: @andheiser Corey Cole Email: Corey@OkayestCook.com Web: CoreyRCole.com Instagram: @ruggedhunter Colton Heiniger Email: Colton@OkayestCook.com Web: ElevateAccountingServices.com Wed, 29 May 2024 09:30:00 -0000 full 1 12 Okayest Podcast Network Mastering the Art of Jerky Making In this episode of the Okayest Cook podcast, host Chris Whonsetler and his co-hosts dive into the topic of jerky making. They start with light-hearted banter about fishing before transitioning to the main topic of jerky. The team discusses various methods, from using traditional and modern dehydrators to smoking. They delve into preferred cuts of meat, the importance of proper curing, and the significant role of marinades and dry rubs. They also share their favorite recipes, including store-bought kits and homemade blends. The conversation touches on the science behind curing salts and shelf life, comparing pros and cons of making jerky with different equipment. Throughout the episode, the hosts share personal anecdotes and tips, encouraging listeners to experiment with their jerky-making processes and share their results. Woods Bound Outdoor Insta - https://www.instagram.com/woodsboundoutdoors/ Hi Mountain jerky Rub/Cure Kits we love:  Inferno: https://himtnjerky.com/inferno-blend-jerky-kit/ Hunters Blend: https://himtnjerky.com/hunters-blend-low-sodium-jerky-kit/ AI Generated ‘Chapters’ 00:00 Behind the Scenes Banter 00:46 Introducing the Okayest Cook Podcast Crew 00:48 Fishing Tales and Gear Talk 03:22 Diving into the World of Jerky 05:14 What's on the Menu? Unusual Recipes and Weekly Eats 14:51 The Art of Making Jerky: Techniques and Preferences 28:17 Debating the Best Cuts and Techniques for Jerky 29:33 Exploring Meat Slicing Preferences 30:25 The Science of Cutting Meat for Jerky 30:50 Experimenting with Different Meats and Cuts 36:30 Marinades vs. Rubs: The Jerky Flavor Debate 38:52 The Importance of Curing Salt in Jerky Making 44:10 Exploring Flavor Profiles and Seasoning Mixes 48:58 Shelf Life and Storage Tips for Homemade Jerky 52:51 Jerky Making Tips and Recipe Sharing Homemade Jerky Marinade Chris Likes 1 cup soy sauce 1/4 cup orange juice Zest of 1 orange 1/2 tablespoons honey 3 cloves garlic, finely minced 2 shallots, finely minced 1 jalapeno, finely minced 1 tbsp brown sugar 1 tbsp freshly ground black pep­per 1 tbsp red pepper flakes 1 tbsp ground ginger 1 tsp onion powder 1 tsp cumin 1 tsp cayenne 1/2 tsp ground cloves 2 pounds venison, beef or goose, sliced into 3/4-inch strips Marinade for 12 - 24 hrs Place on wire trays spaced out evenly and flat Smoke at 160º for about 3 hrs or 200º for around 90 min Check every 30 min, rotate trays as necessary if edges are cooking too quick. Pull pieces as they are done if needed. Cool on counter, store in plastic bags in fridge or freeze. Share with friends!  More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Andy Heiser Email: Andy@OkayestCook.com Web: RakeDevelopment.com Instagram: @andheiser Corey Cole Email: Corey@OkayestCook.com Web: CoreyRCole.com Instagram: @ruggedhunter Colton Heiniger Email: Colton@OkayestCook.com Web: ElevateAccountingServices.com Mastering the Art of Jerky Making


In this episode of the Okayest Cook podcast, host Chris Whonsetler and his co-hosts dive into the topic of jerky making. They start with light-hearted banter about fishing before transitioning to the main topic of jerky. The team discusses various methods, from using traditional and modern dehydrators to smoking. They delve into preferred cuts of meat, the importance of proper curing, and the significant role of marinades and dry rubs. They also share their favorite recipes, including store-bought kits and homemade blends. The conversation touches on the science behind curing salts and shelf life, comparing pros and cons of making jerky with different equipment. Throughout the episode, the hosts share personal anecdotes and tips, encouraging listeners to experiment with their jerky-making processes and share their results.


Woods Bound Outdoor Insta - https://www.instagram.com/woodsboundoutdoors/

Hi Mountain jerky Rub/Cure Kits we love: 

Inferno: https://himtnjerky.com/inferno-blend-jerky-kit/

Hunters Blend: https://himtnjerky.com/hunters-blend-low-sodium-jerky-kit/


AI Generated ‘Chapters’

00:00 Behind the Scenes Banter

00:46 Introducing the Okayest Cook Podcast Crew

00:48 Fishing Tales and Gear Talk

03:22 Diving into the World of Jerky

05:14 What's on the Menu? Unusual Recipes and Weekly Eats

14:51 The Art of Making Jerky: Techniques and Preferences

28:17 Debating the Best Cuts and Techniques for Jerky

29:33 Exploring Meat Slicing Preferences

30:25 The Science of Cutting Meat for Jerky

30:50 Experimenting with Different Meats and Cuts

36:30 Marinades vs. Rubs: The Jerky Flavor Debate

38:52 The Importance of Curing Salt in Jerky Making

44:10 Exploring Flavor Profiles and Seasoning Mixes

48:58 Shelf Life and Storage Tips for Homemade Jerky

52:51 Jerky Making Tips and Recipe Sharing


Homemade Jerky Marinade Chris Likes

1 cup soy sauce

1/4 cup orange juice

Zest of 1 orange

1/2 tablespoons honey

3 cloves garlic, finely minced

2 shallots, finely minced

1 jalapeno, finely minced

1 tbsp brown sugar

1 tbsp freshly ground black pep­per

1 tbsp red pepper flakes

1 tbsp ground ginger

1 tsp onion powder

1 tsp cumin

1 tsp cayenne

1/2 tsp ground cloves

2 pounds venison, beef or goose, sliced into 3/4-inch strips

Marinade for 12 - 24 hrs

Place on wire trays spaced out evenly and flat

Smoke at 160º for about 3 hrs or 200º for around 90 min Check every 30 min, rotate trays as necessary if edges are cooking too quick. Pull pieces as they are done if needed.

Cool on counter, store in plastic bags in fridge or freeze. Share with friends! 


More at OkayestCook.com

Connect with us on Instagram @Okayest_Cook

And facebook.com/AnOkayestCook

Video feed on YouTube.com/@OkayestCook


Crew: 

Chris Whonsetler

Email: Chris@OkayestCook.com

Web: ChrisWhonsetler.com

Instagram: @FromFieldToTable & @WhonPhoto


Andy Heiser

Email: Andy@OkayestCook.com

Web: RakeDevelopment.com

Instagram: @andheiser


Corey Cole

Email: Corey@OkayestCook.com

Web: CoreyRCole.com

Instagram: @ruggedhunter


Colton Heiniger

Email: Colton@OkayestCook.com

Web: ElevateAccountingServices.com

]]> 3440 no Grilling Season https://OkayestCook.com The Versatile World of Grilling: Techniques, Tips, and Grilled Salads In this episode of the Okayest Cook podcast (Episode 11), the hosts delve into various aspects of grilling, discussing their preferred methods and tools, including charcoal, gas, flat tops, and campfires. They share personal stories and experiences to emphasize the versatility and enjoyment of grilling. Topics range from fuel types, like the benefits of using lump charcoal over briquettes, to techniques like indirect grilling and the value of having multiple temperature zones. The hosts also discuss the importance of high-quality equipment, the convenience of gas grills, and the rustic appeal of campfire cooking. A unique grilled salad recipe using kale is introduced, sparking a conversation about alternative grilling options. Throughout the episode, the team exchanges tips, such as the necessity of having a backup propane tank and cleaning the grill properly to avoid flare-ups and maintain longevity. AI Generated ‘Chapters’ 00:00 Opening Banter and Introductions 00:39 Welcome to the Okayest Cook Podcast: Grilling Season Kickoff 01:11 Meet the Hosts: Ranked by Kitchen Messiness 02:22 What's Cooking? Sharing This Week's Meals 10:27 Deep Dive into Grilling: Charcoal vs. Gas 13:47 Charcoal Grilling: Techniques and Tips 25:03 Switching to Gas: Convenience and Maintenance Tips 29:33 Grilling Techniques and Preferences 30:30 Favorite Foods to Grill 31:36 Exploring Wood Chips and Grilling Accessories 32:58 The Art of Kebab Making 34:59 Mastering Fish on the Grill 41:13 Campfire Cooking and Outdoor Adventures 48:15 Debating the Merits of Flat Top Grilling 55:53 Grilled Salads and Wrapping Up Recipe: Grilled Kale Caesar Salad Lightly coat kale in olive oil and a pinch of salt and grill on high heat for 90 seconds. Serve hot with Kens lite Caesar dressing and cherry tomatoes. CREDITS More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Andy Heiser Email: Andy@OkayestCook.com Web: RakeDevelopment.com Instagram: @andheiser Corey Cole Email: Corey@OkayestCook.com Web: CoreyRCole.com Instagram: @ruggedhunter Colton Heiniger Email: Colton@OkayestCook.com Web: ElevateAccountingServices.com Wed, 22 May 2024 09:30:00 -0000 full 1 11 Okayest Podcast Network The Versatile World of Grilling: Techniques, Tips, and Grilled Salads In this episode of the Okayest Cook podcast (Episode 11), the hosts delve into various aspects of grilling, discussing their preferred methods and tools, including charcoal, gas, flat tops, and campfires. They share personal stories and experiences to emphasize the versatility and enjoyment of grilling. Topics range from fuel types, like the benefits of using lump charcoal over briquettes, to techniques like indirect grilling and the value of having multiple temperature zones. The hosts also discuss the importance of high-quality equipment, the convenience of gas grills, and the rustic appeal of campfire cooking. A unique grilled salad recipe using kale is introduced, sparking a conversation about alternative grilling options. Throughout the episode, the team exchanges tips, such as the necessity of having a backup propane tank and cleaning the grill properly to avoid flare-ups and maintain longevity. AI Generated ‘Chapters’ 00:00 Opening Banter and Introductions 00:39 Welcome to the Okayest Cook Podcast: Grilling Season Kickoff 01:11 Meet the Hosts: Ranked by Kitchen Messiness 02:22 What's Cooking? Sharing This Week's Meals 10:27 Deep Dive into Grilling: Charcoal vs. Gas 13:47 Charcoal Grilling: Techniques and Tips 25:03 Switching to Gas: Convenience and Maintenance Tips 29:33 Grilling Techniques and Preferences 30:30 Favorite Foods to Grill 31:36 Exploring Wood Chips and Grilling Accessories 32:58 The Art of Kebab Making 34:59 Mastering Fish on the Grill 41:13 Campfire Cooking and Outdoor Adventures 48:15 Debating the Merits of Flat Top Grilling 55:53 Grilled Salads and Wrapping Up Recipe: Grilled Kale Caesar Salad Lightly coat kale in olive oil and a pinch of salt and grill on high heat for 90 seconds. Serve hot with Kens lite Caesar dressing and cherry tomatoes. CREDITS More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Andy Heiser Email: Andy@OkayestCook.com Web: RakeDevelopment.com Instagram: @andheiser Corey Cole Email: Corey@OkayestCook.com Web: CoreyRCole.com Instagram: @ruggedhunter Colton Heiniger Email: Colton@OkayestCook.com Web: ElevateAccountingServices.com The Versatile World of Grilling: Techniques, Tips, and Grilled Salads

In this episode of the Okayest Cook podcast (Episode 11), the hosts delve into various aspects of grilling, discussing their preferred methods and tools, including charcoal, gas, flat tops, and campfires. They share personal stories and experiences to emphasize the versatility and enjoyment of grilling. Topics range from fuel types, like the benefits of using lump charcoal over briquettes, to techniques like indirect grilling and the value of having multiple temperature zones. The hosts also discuss the importance of high-quality equipment, the convenience of gas grills, and the rustic appeal of campfire cooking. A unique grilled salad recipe using kale is introduced, sparking a conversation about alternative grilling options. Throughout the episode, the team exchanges tips, such as the necessity of having a backup propane tank and cleaning the grill properly to avoid flare-ups and maintain longevity.


AI Generated ‘Chapters’

00:00 Opening Banter and Introductions

00:39 Welcome to the Okayest Cook Podcast: Grilling Season Kickoff

01:11 Meet the Hosts: Ranked by Kitchen Messiness

02:22 What's Cooking? Sharing This Week's Meals

10:27 Deep Dive into Grilling: Charcoal vs. Gas

13:47 Charcoal Grilling: Techniques and Tips

25:03 Switching to Gas: Convenience and Maintenance Tips

29:33 Grilling Techniques and Preferences

30:30 Favorite Foods to Grill

31:36 Exploring Wood Chips and Grilling Accessories

32:58 The Art of Kebab Making

34:59 Mastering Fish on the Grill

41:13 Campfire Cooking and Outdoor Adventures

48:15 Debating the Merits of Flat Top Grilling

55:53 Grilled Salads and Wrapping Up


Recipe: Grilled Kale Caesar Salad

Lightly coat kale in olive oil and a pinch of salt and grill on high heat for 90 seconds. Serve hot with Kens lite Caesar dressing and cherry tomatoes.


CREDITS

More at OkayestCook.com

Connect with us on Instagram @Okayest_Cook

And facebook.com/AnOkayestCook

Video feed on YouTube.com/@OkayestCook


Crew: 

Chris Whonsetler

Email: Chris@OkayestCook.com

Web: ChrisWhonsetler.com

Instagram: @FromFieldToTable & @WhonPhoto


Andy Heiser

Email: Andy@OkayestCook.com

Web: RakeDevelopment.com

Instagram: @andheiser


Corey Cole

Email: Corey@OkayestCook.com

Web: CoreyRCole.com

Instagram: @ruggedhunter


Colton Heiniger

Email: Colton@OkayestCook.com

Web: ElevateAccountingServices.com

]]> 3601 no Local Food and Urban Farming with Jason Michael Thomas https://okayestcook.com Local Food and Urban Farming with Jason Michael Thomas This episode of the Okayest Cook podcast features an in-depth conversation with Jason Michael Thomas, an Indianapolis-based urban farmer and chef, on the benefits of eating local, farming, and gardening. Recorded on location at Jason's urban farm in downtown Indianapolis, the discussion covers a variety of topics including the importance of connecting with nature through food, the advantages of starting a garden, and the impact of local farming on the environment and community. Jason shares his journey from starting in the food industry at a young age to embracing urban farming and educating others on the value of growing and consuming locally-sourced food. The episode also explores the challenges of modern agriculture, the concept of food as freedom, and practical advice for starting a CSA (Community Supported Agriculture) program. Additionally, Jason provides a unique recipe for walleye caviar, underscoring the joy of using fresh, local ingredients. AI Generated 'Chapters' 00:00 Opening Banter and Introduction to the Okayest Cook Podcast 00:26 First Guest Episode: On Location with Jason Michael Thomas 02:10 Jason's Journey: From Busboy to Urban Farmer 04:10 The Magic of Fresh Produce and the Urban Farm Experience 06:05 Starting Your Own Garden: Tips and Inspirations 08:44 The Importance of Eating Local: A Deep Dive 14:54 Exploring the Health Benefits of Local Foods and Honey 21:07 Supporting Local Farmers and Sustainable Agriculture 27:46 Navigating Organic and Local Options in Grocery Stores 30:55 The True Cost of Quality: A Deep Dive into Sustainable Dining 33:10 Challenging the Status Quo: The Case for Local and Sustainable Food 35:10 The Personal Health Journey: From Diet Choices to Gut Health 36:16 Building a Sustainable Future: Education, Access, and Personal Responsibility 38:02 The Power of Local: Embracing Community and Supporting Small Farmers 42:36 Urban Farming and the Joy of Self-Sufficiency 47:20 The CSA Model: Connecting Consumers with Local Farms 50:17 A Chef's Perspective: Crafting Exceptional Dishes with Local Ingredients 56:41 Closing Thoughts: The Importance of Local Sourcing and Community Engagement Find Jason:  https://jasonmichaelthomas.myshopify.com/ Instagram @jasonmichaelthomas Facebook: https://www.facebook.com/jasonxray Recipe Cure Walleye fish eggs in beet juice & kombucha vinegar & salt Serve on top of Soft scrambled egg in the shell (contact Jason for more details!) More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Andy Heiser Email: Andy@OkayestCook.com Web: RakeDevelopment.com Instagram: @andheiser Corey Cole Email: Corey@OkayestCook.com Web: CoreyRCole.com Instagram: @ruggedhunter Colton Heiniger Email: Colton@OkayestCook.com Web: ElevateAccountingServices.com Wed, 15 May 2024 09:30:00 -0000 full 1 10 Okayest Podcast Network Local Food and Urban Farming with Jason Michael Thomas This episode of the Okayest Cook podcast features an in-depth conversation with Jason Michael Thomas, an Indianapolis-based urban farmer and chef, on the benefits of eating local, farming, and gardening. Recorded on location at Jason's urban farm in downtown Indianapolis, the discussion covers a variety of topics including the importance of connecting with nature through food, the advantages of starting a garden, and the impact of local farming on the environment and community. Jason shares his journey from starting in the food industry at a young age to embracing urban farming and educating others on the value of growing and consuming locally-sourced food. The episode also explores the challenges of modern agriculture, the concept of food as freedom, and practical advice for starting a CSA (Community Supported Agriculture) program. Additionally, Jason provides a unique recipe for walleye caviar, underscoring the joy of using fresh, local ingredients. AI Generated 'Chapters' 00:00 Opening Banter and Introduction to the Okayest Cook Podcast 00:26 First Guest Episode: On Location with Jason Michael Thomas 02:10 Jason's Journey: From Busboy to Urban Farmer 04:10 The Magic of Fresh Produce and the Urban Farm Experience 06:05 Starting Your Own Garden: Tips and Inspirations 08:44 The Importance of Eating Local: A Deep Dive 14:54 Exploring the Health Benefits of Local Foods and Honey 21:07 Supporting Local Farmers and Sustainable Agriculture 27:46 Navigating Organic and Local Options in Grocery Stores 30:55 The True Cost of Quality: A Deep Dive into Sustainable Dining 33:10 Challenging the Status Quo: The Case for Local and Sustainable Food 35:10 The Personal Health Journey: From Diet Choices to Gut Health 36:16 Building a Sustainable Future: Education, Access, and Personal Responsibility 38:02 The Power of Local: Embracing Community and Supporting Small Farmers 42:36 Urban Farming and the Joy of Self-Sufficiency 47:20 The CSA Model: Connecting Consumers with Local Farms 50:17 A Chef's Perspective: Crafting Exceptional Dishes with Local Ingredients 56:41 Closing Thoughts: The Importance of Local Sourcing and Community Engagement Find Jason:  https://jasonmichaelthomas.myshopify.com/ Instagram @jasonmichaelthomas Facebook: https://www.facebook.com/jasonxray Recipe Cure Walleye fish eggs in beet juice & kombucha vinegar & salt Serve on top of Soft scrambled egg in the shell (contact Jason for more details!) More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Andy Heiser Email: Andy@OkayestCook.com Web: RakeDevelopment.com Instagram: @andheiser Corey Cole Email: Corey@OkayestCook.com Web: CoreyRCole.com Instagram: @ruggedhunter Colton Heiniger Email: Colton@OkayestCook.com Web: ElevateAccountingServices.com Local Food and Urban Farming with Jason Michael Thomas


This episode of the Okayest Cook podcast features an in-depth conversation with Jason Michael Thomas, an Indianapolis-based urban farmer and chef, on the benefits of eating local, farming, and gardening. Recorded on location at Jason's urban farm in downtown Indianapolis, the discussion covers a variety of topics including the importance of connecting with nature through food, the advantages of starting a garden, and the impact of local farming on the environment and community. Jason shares his journey from starting in the food industry at a young age to embracing urban farming and educating others on the value of growing and consuming locally-sourced food. The episode also explores the challenges of modern agriculture, the concept of food as freedom, and practical advice for starting a CSA (Community Supported Agriculture) program. Additionally, Jason provides a unique recipe for walleye caviar, underscoring the joy of using fresh, local ingredients.


AI Generated 'Chapters'

00:00 Opening Banter and Introduction to the Okayest Cook Podcast

00:26 First Guest Episode: On Location with Jason Michael Thomas

02:10 Jason's Journey: From Busboy to Urban Farmer

04:10 The Magic of Fresh Produce and the Urban Farm Experience

06:05 Starting Your Own Garden: Tips and Inspirations

08:44 The Importance of Eating Local: A Deep Dive

14:54 Exploring the Health Benefits of Local Foods and Honey

21:07 Supporting Local Farmers and Sustainable Agriculture

27:46 Navigating Organic and Local Options in Grocery Stores

30:55 The True Cost of Quality: A Deep Dive into Sustainable Dining

33:10 Challenging the Status Quo: The Case for Local and Sustainable Food

35:10 The Personal Health Journey: From Diet Choices to Gut Health

36:16 Building a Sustainable Future: Education, Access, and Personal Responsibility

38:02 The Power of Local: Embracing Community and Supporting Small Farmers

42:36 Urban Farming and the Joy of Self-Sufficiency

47:20 The CSA Model: Connecting Consumers with Local Farms

50:17 A Chef's Perspective: Crafting Exceptional Dishes with Local Ingredients

56:41 Closing Thoughts: The Importance of Local Sourcing and Community Engagement


Find Jason: 

https://jasonmichaelthomas.myshopify.com/

Instagram @jasonmichaelthomas

Facebook: https://www.facebook.com/jasonxray


Recipe

Cure Walleye fish eggs in beet juice & kombucha vinegar & salt

Serve on top of Soft scrambled egg in the shell

(contact Jason for more details!)


More at OkayestCook.com

Connect with us on Instagram @Okayest_Cook

And facebook.com/AnOkayestCook

Video feed on YouTube.com/@OkayestCook


Crew: 

Chris Whonsetler

Email: Chris@OkayestCook.com

Web: ChrisWhonsetler.com

Instagram: @FromFieldToTable & @WhonPhoto


Andy Heiser

Email: Andy@OkayestCook.com

Web: RakeDevelopment.com

Instagram: @andheiser


Corey Cole

Email: Corey@OkayestCook.com

Web: CoreyRCole.com

Instagram: @ruggedhunter


Colton Heiniger

Email: Colton@OkayestCook.com

Web: ElevateAccountingServices.com

]]> 3525 Where Is Your Coffee From? https://www.okayestcook.com Coffee Talk: Brewing Methods, Culture, and Culinary Uses In an engaging installment of the Okayest Cook podcast, host Chris Whonsetler and crew explore the vast world of coffee, from its brewing techniques and cultural significance to its creative culinary applications. The discussions traverse through traditional and artistic brewing methods like pour-overs, French Press, espresso shots, and stovetop percolators, examining factors like bean-to-water ratios, grinding, and regional bean differences. Emphasizing personal experimentation to discover favorite brews, the hosts also delve into coffee's use in recipes such as a unique coffee rub for ribs, showcasing the beverage's versatility beyond the cup. Throughout the episode, the importance of engaging with local roasters and experimenting with brewing methods is highlighted, encouraging a deeper appreciation and understanding of coffee among listeners. Support local artists & buy a hand made mug from Cody Holliday - ClayTable.com & @ClayTable in Instagram Support veteran owned coffee business and buy phenomenal beans from Scars & Stripes - https://scarsandstripescoffee.com/ Upgrade your coffee gear like the Camano Coffee Mill from Red Rooster Trading Company - https://www.redroostertradingcompany.com/ AI Generated ‘Chapters’ 00:00 Kicking Off with a Unique Intro 00:33 Welcome to the Okayest Cook Podcast: The Coffee Mug Ranking 01:04 The Great Coffee Mug Debate and Collection Tales 03:01 Exploring the World of Handmade Mugs 04:25 Diving Into Coffee Culture and Brewing Passion 06:07 What We Ate This Week: From Shank to Brats 13:03 The Art of Brewing Coffee: Regions, Roasting, and Recommendations 29:27 Coffee in Cooking: Pairing and Using Coffee in Recipes 35:01 The Freshness Factor: Unveiling the Secret to Great Coffee 36:49 Grinding to Perfection: The Impact of Bean Quality and Grinder Choice 38:34 Mastering the Pour Over: Techniques for a Cleaner Taste 47:57 Exploring French Press: A Richer, Grittier Brew 55:01 Espresso Essentials: From Bean to Bold Flavor 01:04:20 Stovetop Percolators: The Classic Approach to Bold Coffee 01:09:00 Creative Coffee Uses: Beyond the Cup Colton’s Coffee Rub Rib Rub Recipe 2 TBS fresh ground coffee 2 TBS kosher salt 2 TBS smoked paprika 1 TBS ancho chili powder 1 TBS dark brown sugar 1 tsp oregano  1 tsp garlic powder 1 tsp onion powder 1 tsp fresh ground black pepper  .5 tsp cocoa powder .5 tsp coriander  More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Andy Heiser Email: Andy@OkayestCook.com Web: RakeDevelopment.com Instagram: @andheiser Corey Cole Email: Corey@OkayestCook.com Web: CoreyRCole.com Instagram: @ruggedhunter Colton Heiniger Email: Colton@OkayestCook.com Web: ElevateAccountingServices.com Wed, 08 May 2024 09:30:00 -0000 full 1 9 Okayest Podcast Network Coffee Talk: Brewing Methods, Culture, and Culinary Uses In an engaging installment of the Okayest Cook podcast, host Chris Whonsetler and crew explore the vast world of coffee, from its brewing techniques and cultural significance to its creative culinary applications. The discussions traverse through traditional and artistic brewing methods like pour-overs, French Press, espresso shots, and stovetop percolators, examining factors like bean-to-water ratios, grinding, and regional bean differences. Emphasizing personal experimentation to discover favorite brews, the hosts also delve into coffee's use in recipes such as a unique coffee rub for ribs, showcasing the beverage's versatility beyond the cup. Throughout the episode, the importance of engaging with local roasters and experimenting with brewing methods is highlighted, encouraging a deeper appreciation and understanding of coffee among listeners. Support local artists & buy a hand made mug from Cody Holliday - ClayTable.com & @ClayTable in Instagram Support veteran owned coffee business and buy phenomenal beans from Scars & Stripes - https://scarsandstripescoffee.com/ Upgrade your coffee gear like the Camano Coffee Mill from Red Rooster Trading Company - https://www.redroostertradingcompany.com/ AI Generated ‘Chapters’ 00:00 Kicking Off with a Unique Intro 00:33 Welcome to the Okayest Cook Podcast: The Coffee Mug Ranking 01:04 The Great Coffee Mug Debate and Collection Tales 03:01 Exploring the World of Handmade Mugs 04:25 Diving Into Coffee Culture and Brewing Passion 06:07 What We Ate This Week: From Shank to Brats 13:03 The Art of Brewing Coffee: Regions, Roasting, and Recommendations 29:27 Coffee in Cooking: Pairing and Using Coffee in Recipes 35:01 The Freshness Factor: Unveiling the Secret to Great Coffee 36:49 Grinding to Perfection: The Impact of Bean Quality and Grinder Choice 38:34 Mastering the Pour Over: Techniques for a Cleaner Taste 47:57 Exploring French Press: A Richer, Grittier Brew 55:01 Espresso Essentials: From Bean to Bold Flavor 01:04:20 Stovetop Percolators: The Classic Approach to Bold Coffee 01:09:00 Creative Coffee Uses: Beyond the Cup Colton’s Coffee Rub Rib Rub Recipe 2 TBS fresh ground coffee 2 TBS kosher salt 2 TBS smoked paprika 1 TBS ancho chili powder 1 TBS dark brown sugar 1 tsp oregano  1 tsp garlic powder 1 tsp onion powder 1 tsp fresh ground black pepper  .5 tsp cocoa powder .5 tsp coriander  More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Andy Heiser Email: Andy@OkayestCook.com Web: RakeDevelopment.com Instagram: @andheiser Corey Cole Email: Corey@OkayestCook.com Web: CoreyRCole.com Instagram: @ruggedhunter Colton Heiniger Email: Colton@OkayestCook.com Web: ElevateAccountingServices.com Coffee Talk: Brewing Methods, Culture, and Culinary Uses

In an engaging installment of the Okayest Cook podcast, host Chris Whonsetler and crew explore the vast world of coffee, from its brewing techniques and cultural significance to its creative culinary applications. The discussions traverse through traditional and artistic brewing methods like pour-overs, French Press, espresso shots, and stovetop percolators, examining factors like bean-to-water ratios, grinding, and regional bean differences. Emphasizing personal experimentation to discover favorite brews, the hosts also delve into coffee's use in recipes such as a unique coffee rub for ribs, showcasing the beverage's versatility beyond the cup. Throughout the episode, the importance of engaging with local roasters and experimenting with brewing methods is highlighted, encouraging a deeper appreciation and understanding of coffee among listeners.


Support local artists & buy a hand made mug from Cody Holliday - ClayTable.com & @ClayTable in Instagram

Support veteran owned coffee business and buy phenomenal beans from Scars & Stripes - https://scarsandstripescoffee.com/

Upgrade your coffee gear like the Camano Coffee Mill from Red Rooster Trading Company - https://www.redroostertradingcompany.com/



AI Generated ‘Chapters’

00:00 Kicking Off with a Unique Intro

00:33 Welcome to the Okayest Cook Podcast: The Coffee Mug Ranking

01:04 The Great Coffee Mug Debate and Collection Tales

03:01 Exploring the World of Handmade Mugs

04:25 Diving Into Coffee Culture and Brewing Passion

06:07 What We Ate This Week: From Shank to Brats

13:03 The Art of Brewing Coffee: Regions, Roasting, and Recommendations

29:27 Coffee in Cooking: Pairing and Using Coffee in Recipes

35:01 The Freshness Factor: Unveiling the Secret to Great Coffee

36:49 Grinding to Perfection: The Impact of Bean Quality and Grinder Choice

38:34 Mastering the Pour Over: Techniques for a Cleaner Taste

47:57 Exploring French Press: A Richer, Grittier Brew

55:01 Espresso Essentials: From Bean to Bold Flavor

01:04:20 Stovetop Percolators: The Classic Approach to Bold Coffee

01:09:00 Creative Coffee Uses: Beyond the Cup


Colton’s Coffee Rub

Rib Rub Recipe

2 TBS fresh ground coffee

2 TBS kosher salt

2 TBS smoked paprika

1 TBS ancho chili powder

1 TBS dark brown sugar

1 tsp oregano 

1 tsp garlic powder

1 tsp onion powder

1 tsp fresh ground black pepper 

.5 tsp cocoa powder

.5 tsp coriander 


More at OkayestCook.com

Connect with us on Instagram @Okayest_Cook

And facebook.com/AnOkayestCook

Video feed on YouTube.com/@OkayestCook


Crew: 

Chris Whonsetler

Email: Chris@OkayestCook.com

Web: ChrisWhonsetler.com

Instagram: @FromFieldToTable & @WhonPhoto


Andy Heiser

Email: Andy@OkayestCook.com

Web: RakeDevelopment.com

Instagram: @andheiser


Corey Cole

Email: Corey@OkayestCook.com

Web: CoreyRCole.com

Instagram: @ruggedhunter


Colton Heiniger

Email: Colton@OkayestCook.com

Web: ElevateAccountingServices.com

]]> 4335 no Heirloom Recipes https://www.okayesthunter.com/pages/okayest-cook-podcast The Art and Soul of Heirloom Recipes: Preserving Culinary Memories In a heartfelt exploration on the Okayest Cook podcast, hosts Chris Whonsetler and co-hosts delve into the emotional and cultural significance of heirloom recipes. They share personal recipes that span generations, including unique dishes such as a white roux-based macaroni and cheese, calico beans reminiscent of family gatherings, Grandma Cole's red apple butter, and more. The discussion underscores the importance of preserving these recipes, not just for their taste, but as a vital link to family history and memories. A special focus on apple butter making illustrates the tradition's nuances, from choice of apples to the final spread that fills jars with flavors of the past. Encouraging listeners to submit their heirloom recipes, the hosts aim to foster a community celebrating culinary traditions. The episode emphasizes cooking as an act of love and remembrance, urging the documentation of these recipes to keep family stories alive through food. A call is placed to all listeners to write out your recipes for your personal history preservation and to mail a copy to Okayest Cook in exchange for a shout out and merchandise. Recipes can be mailed to 212 W. 10th St. STE A290 Indianapolis IN 46202. AI Generated ‘Chapters’ 00:00 Kickoff with the Okayest Cook Podcast Crew 00:39 Grocery Bag Carrying Contest: A Hilarious Debate 01:49 Diving into Heirloom Recipes: A Journey Through Time 02:42 Meals of the Week: From Vintage Venison to Sous Vide Steaks 05:55 The Art of Jerky: A Future Episode Tease 10:42 Special Guest Suggestions and the Power of Cooking Inspiration 12:24 Heirloom Recipes Unveiled: A Deep Dive into Family Cooking Traditions 12:41 Unpacking Family Cookbooks and Handwritten Recipe Treasures 15:26 Sharing Personal Heirloom Recipes and Emotional Connections 32:52 The Art of Fish Frying and Family Traditions 33:20 The Dilemma of Walleye Fishing vs. Turkey Hunting 34:36 Heirloom Recipes and the Joy of Cooking for Community 36:21 The Emotional Power of Food and Family Recipes 39:45 Preserving Recipes: The Struggle with Handwritten vs. Digital 46:31 Creating Heirloom Recipes for Future Generations 58:25 The Challenge and Charm of Handwritten Recipes 01:03:18 Grandma Cole's Apple Butter Recipe Reveal 01:07:19 A Call to Action: Share Your Heirloom Recipes G-Ma Cole’s Apple Butter Step 1: Make Apple Sauce: ½ Bushel Jonathon or Ida Red Apples yields (35  ½ pint jars + 5 pint jars) 1. Quarter and core apples.  Cook in large kettle until mushy. 2. Run through Foley Food Mill to get apple sauce. *Food Processor or Blender will work well also but you will need to peel   apples first before cooking. Step 2: Make Apple Butter: (8 pints)     *To make lesser amount, always use 1 cup sugar per 2 cups applesauce 12 c Applesauce 6 c Sugar 2 ½ c (3/4 lb) Red Cinnamon Candies (Red Hots) 1. Mix altogether in microwave bowl. 2. Microwave on High, 30 minutes (Stir halfway thru) 3. Let stand 10 minutes, then can. More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Andy Heiser Email: Andy@OkayestCook.com Web: RakeDevelopment.com Instagram: @andheiser Corey Cole Email: Corey@OkayestCook.com Web: CoreyRCole.com Instagram: @ruggedhunter Colton Heiniger Email: Colton@OkayestCook.com Web: ElevateAccountingServices.com Wed, 01 May 2024 09:30:00 -0000 full 1 8 Okayest Podcast Network The Art and Soul of Heirloom Recipes: Preserving Culinary Memories In a heartfelt exploration on the Okayest Cook podcast, hosts Chris Whonsetler and co-hosts delve into the emotional and cultural significance of heirloom recipes. They share personal recipes that span generations, including unique dishes such as a white roux-based macaroni and cheese, calico beans reminiscent of family gatherings, Grandma Cole's red apple butter, and more. The discussion underscores the importance of preserving these recipes, not just for their taste, but as a vital link to family history and memories. A special focus on apple butter making illustrates the tradition's nuances, from choice of apples to the final spread that fills jars with flavors of the past. Encouraging listeners to submit their heirloom recipes, the hosts aim to foster a community celebrating culinary traditions. The episode emphasizes cooking as an act of love and remembrance, urging the documentation of these recipes to keep family stories alive through food. A call is placed to all listeners to write out your recipes for your personal history preservation and to mail a copy to Okayest Cook in exchange for a shout out and merchandise. Recipes can be mailed to 212 W. 10th St. STE A290 Indianapolis IN 46202. AI Generated ‘Chapters’ 00:00 Kickoff with the Okayest Cook Podcast Crew 00:39 Grocery Bag Carrying Contest: A Hilarious Debate 01:49 Diving into Heirloom Recipes: A Journey Through Time 02:42 Meals of the Week: From Vintage Venison to Sous Vide Steaks 05:55 The Art of Jerky: A Future Episode Tease 10:42 Special Guest Suggestions and the Power of Cooking Inspiration 12:24 Heirloom Recipes Unveiled: A Deep Dive into Family Cooking Traditions 12:41 Unpacking Family Cookbooks and Handwritten Recipe Treasures 15:26 Sharing Personal Heirloom Recipes and Emotional Connections 32:52 The Art of Fish Frying and Family Traditions 33:20 The Dilemma of Walleye Fishing vs. Turkey Hunting 34:36 Heirloom Recipes and the Joy of Cooking for Community 36:21 The Emotional Power of Food and Family Recipes 39:45 Preserving Recipes: The Struggle with Handwritten vs. Digital 46:31 Creating Heirloom Recipes for Future Generations 58:25 The Challenge and Charm of Handwritten Recipes 01:03:18 Grandma Cole's Apple Butter Recipe Reveal 01:07:19 A Call to Action: Share Your Heirloom Recipes G-Ma Cole’s Apple Butter Step 1: Make Apple Sauce: ½ Bushel Jonathon or Ida Red Apples yields (35  ½ pint jars + 5 pint jars) 1. Quarter and core apples.  Cook in large kettle until mushy. 2. Run through Foley Food Mill to get apple sauce. *Food Processor or Blender will work well also but you will need to peel   apples first before cooking. Step 2: Make Apple Butter: (8 pints)     *To make lesser amount, always use 1 cup sugar per 2 cups applesauce 12 c Applesauce 6 c Sugar 2 ½ c (3/4 lb) Red Cinnamon Candies (Red Hots) 1. Mix altogether in microwave bowl. 2. Microwave on High, 30 minutes (Stir halfway thru) 3. Let stand 10 minutes, then can. More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Andy Heiser Email: Andy@OkayestCook.com Web: RakeDevelopment.com Instagram: @andheiser Corey Cole Email: Corey@OkayestCook.com Web: CoreyRCole.com Instagram: @ruggedhunter Colton Heiniger Email: Colton@OkayestCook.com Web: ElevateAccountingServices.com The Art and Soul of Heirloom Recipes: Preserving Culinary Memories

In a heartfelt exploration on the Okayest Cook podcast, hosts Chris Whonsetler and co-hosts delve into the emotional and cultural significance of heirloom recipes. They share personal recipes that span generations, including unique dishes such as a white roux-based macaroni and cheese, calico beans reminiscent of family gatherings, Grandma Cole's red apple butter, and more. The discussion underscores the importance of preserving these recipes, not just for their taste, but as a vital link to family history and memories. A special focus on apple butter making illustrates the tradition's nuances, from choice of apples to the final spread that fills jars with flavors of the past. Encouraging listeners to submit their heirloom recipes, the hosts aim to foster a community celebrating culinary traditions. The episode emphasizes cooking as an act of love and remembrance, urging the documentation of these recipes to keep family stories alive through food. A call is placed to all listeners to write out your recipes for your personal history preservation and to mail a copy to Okayest Cook in exchange for a shout out and merchandise. Recipes can be mailed to 212 W. 10th St. STE A290 Indianapolis IN 46202.

AI Generated ‘Chapters’

00:00 Kickoff with the Okayest Cook Podcast Crew

00:39 Grocery Bag Carrying Contest: A Hilarious Debate

01:49 Diving into Heirloom Recipes: A Journey Through Time

02:42 Meals of the Week: From Vintage Venison to Sous Vide Steaks

05:55 The Art of Jerky: A Future Episode Tease

10:42 Special Guest Suggestions and the Power of Cooking Inspiration

12:24 Heirloom Recipes Unveiled: A Deep Dive into Family Cooking Traditions

12:41 Unpacking Family Cookbooks and Handwritten Recipe Treasures

15:26 Sharing Personal Heirloom Recipes and Emotional Connections

32:52 The Art of Fish Frying and Family Traditions

33:20 The Dilemma of Walleye Fishing vs. Turkey Hunting

34:36 Heirloom Recipes and the Joy of Cooking for Community

36:21 The Emotional Power of Food and Family Recipes

39:45 Preserving Recipes: The Struggle with Handwritten vs. Digital

46:31 Creating Heirloom Recipes for Future Generations

58:25 The Challenge and Charm of Handwritten Recipes

01:03:18 Grandma Cole's Apple Butter Recipe Reveal

01:07:19 A Call to Action: Share Your Heirloom Recipes


G-Ma Cole’s Apple Butter

Step 1:

Make Apple Sauce:

½ Bushel Jonathon or Ida Red Apples yields (35  ½ pint jars + 5 pint jars)

1. Quarter and core apples.  Cook in large kettle until mushy.

2. Run through Foley Food Mill to get apple sauce.

*Food Processor or Blender will work well also but you will need to peel 

 apples first before cooking.

Step 2:

Make Apple Butter: (8 pints)

    *To make lesser amount, always use 1 cup sugar per 2 cups applesauce

12 c Applesauce

6 c Sugar

2 ½ c (3/4 lb) Red Cinnamon Candies (Red Hots)

1. Mix altogether in microwave bowl.

2. Microwave on High, 30 minutes (Stir halfway thru)

3. Let stand 10 minutes, then can.


More at OkayestCook.com

Connect with us on Instagram @Okayest_Cook

And facebook.com/AnOkayestCook

Video feed on YouTube.com/@OkayestCook


Crew: 

Chris Whonsetler

Email: Chris@OkayestCook.com

Web: ChrisWhonsetler.com

Instagram: @FromFieldToTable & @WhonPhoto


Andy Heiser

Email: Andy@OkayestCook.com

Web: RakeDevelopment.com

Instagram: @andheiser


Corey Cole

Email: Corey@OkayestCook.com

Web: CoreyRCole.com

Instagram: @ruggedhunter


Colton Heiniger

Email: Colton@OkayestCook.com

Web: ElevateAccountingServices.com

]]> 4162 no Wild Turkey Legs Don't Suck https://www.okayesthunter.com/pages/okayest-cook-podcast From Field to Table: A Turkey Culinary Adventure In this comprehensive episode of the Okayest Cook podcast, video now available on Spotify, the hosts embark on a culinary journey with turkey, covering everything from hunting techniques and turkey calls to innovative cooking methods. They share insights into hunting and preparing both wild and domestic turkeys, including a special citrus-based brine recipe by Chef Neal Brown for a flavorful dish and a unique braising recipe aimed for turkey tacos. The conversation spans the use of different tortillas based on the dish's protein and includes personal anecdotes, cooking tips, and a revisit on corn vs. flour tortillas. The episode culminates with Chef Neil Brown's culinary talents with an invitation to explore more at the Fishers Test Kitchen in Fishers Indiana. Grab some new turkey calls over at https://jtcalls.com JT Calls on Instagram: @jt_calls Grab the Turkey Book at https://TheWildBooks.com Jesse Griffiths Instagram: @sac.a.lait Get on Neal Brown's email list: https://nealbrown.substack.com Neal Brown Instagram: @nealjbrown AI Generated ‘Chapters’ 00:00 Kicking Off with Spotify Updates and Sticker Distractions 00:43 Introducing the Okayest Cook Podcast Episode on Turkeys 01:11 Turkey Calling Tips and Personal Stories 03:57 Diving Into Notable Meals and Cooking Adventures 08:52 Exploring the World of Eating Insects 12:03 Deep Dive into Turkey Hunting Strategies and Experiences 28:46 The Great Turkey Debate: Wild vs. Domestic 30:34 Wild vs. Domestic Turkey: Cooking Differences 31:58 Preparing Wild Turkey: Tips and Techniques 34:15 Thanksgiving Turkey Traditions and Cooking Tips 35:06 Innovative Turkey Cooking Methods and Recipes 38:21 Exploring Unique Turkey Preparations and Seasonings 39:35 The Art of Brining: Enhancing Your Turkey 41:20 Creative Cooking: From VR Headsets to Turkey Recipes 41:56 Spatchcocking and Other Turkey Cooking Adventures 59:04 Turkey Chili and Final Cooking Thoughts 01:00:49 Chef Neal Brown's Citrus Dry Brine Turkey Recipe Chef Neal Brown’s Citrus Turkey Tacos Chris used this recipe with his wild turkey legs Citrus Dry Brine 1 Tbls Kosher Salt 1/2 Tbls Sugar Zest of Three Oranges 3 Cloves Garlic 1 Tbls Onion powder 1 tsps Annoto powder Put in a blender and blend until a rough but dry(ish) rub forms.  Pat bird dry & rub getting into all the crevices thoroughly. Put in freezer bag or vac seal and refrigerate over night.  Next day:  Sear on all sides over medium heat.  Braise:  2 cups water 1 medium white onion, thinly sliced 1/2 orange, cut into 2 pieces 1/4 cup pork lard or vegetable oil 8 garlic cloves, peeled 3 bay leaves 1 tablespoon sweetened condensed milk 2 teaspoons dried oregano, preferably Mexican, crumbled 1 tbls kosher salt Cook until tender, several hours. Pick the meat from the tendons in the turkey leg and serve in flour tortillas. Drizzle hot braising liquid over the meat at service. Chris added cilantro & pickled red onions as a garnish. More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Andy Heiser Email: Andy@OkayestCook.com Web: RakeDevelopment.com Instagram: @andheiser Corey Cole Email: Corey@OkayestCook.com Web: CoreyRCole.com Instagram: @ruggedhunter Colton Heiniger Email: Colton@OkayestCook.com Web: ElevateAccountingServices.com Wed, 24 Apr 2024 09:30:00 -0000 full 1 7 Okayest Podcast Network From Field to Table: A Turkey Culinary Adventure In this comprehensive episode of the Okayest Cook podcast, video now available on Spotify, the hosts embark on a culinary journey with turkey, covering everything from hunting techniques and turkey calls to innovative cooking methods. They share insights into hunting and preparing both wild and domestic turkeys, including a special citrus-based brine recipe by Chef Neal Brown for a flavorful dish and a unique braising recipe aimed for turkey tacos. The conversation spans the use of different tortillas based on the dish's protein and includes personal anecdotes, cooking tips, and a revisit on corn vs. flour tortillas. The episode culminates with Chef Neil Brown's culinary talents with an invitation to explore more at the Fishers Test Kitchen in Fishers Indiana. Grab some new turkey calls over at https://jtcalls.com JT Calls on Instagram: @jt_calls Grab the Turkey Book at https://TheWildBooks.com Jesse Griffiths Instagram: @sac.a.lait Get on Neal Brown's email list: https://nealbrown.substack.com Neal Brown Instagram: @nealjbrown AI Generated ‘Chapters’ 00:00 Kicking Off with Spotify Updates and Sticker Distractions 00:43 Introducing the Okayest Cook Podcast Episode on Turkeys 01:11 Turkey Calling Tips and Personal Stories 03:57 Diving Into Notable Meals and Cooking Adventures 08:52 Exploring the World of Eating Insects 12:03 Deep Dive into Turkey Hunting Strategies and Experiences 28:46 The Great Turkey Debate: Wild vs. Domestic 30:34 Wild vs. Domestic Turkey: Cooking Differences 31:58 Preparing Wild Turkey: Tips and Techniques 34:15 Thanksgiving Turkey Traditions and Cooking Tips 35:06 Innovative Turkey Cooking Methods and Recipes 38:21 Exploring Unique Turkey Preparations and Seasonings 39:35 The Art of Brining: Enhancing Your Turkey 41:20 Creative Cooking: From VR Headsets to Turkey Recipes 41:56 Spatchcocking and Other Turkey Cooking Adventures 59:04 Turkey Chili and Final Cooking Thoughts 01:00:49 Chef Neal Brown's Citrus Dry Brine Turkey Recipe Chef Neal Brown’s Citrus Turkey Tacos Chris used this recipe with his wild turkey legs Citrus Dry Brine 1 Tbls Kosher Salt 1/2 Tbls Sugar Zest of Three Oranges 3 Cloves Garlic 1 Tbls Onion powder 1 tsps Annoto powder Put in a blender and blend until a rough but dry(ish) rub forms.  Pat bird dry & rub getting into all the crevices thoroughly. Put in freezer bag or vac seal and refrigerate over night.  Next day:  Sear on all sides over medium heat.  Braise:  2 cups water 1 medium white onion, thinly sliced 1/2 orange, cut into 2 pieces 1/4 cup pork lard or vegetable oil 8 garlic cloves, peeled 3 bay leaves 1 tablespoon sweetened condensed milk 2 teaspoons dried oregano, preferably Mexican, crumbled 1 tbls kosher salt Cook until tender, several hours. Pick the meat from the tendons in the turkey leg and serve in flour tortillas. Drizzle hot braising liquid over the meat at service. Chris added cilantro & pickled red onions as a garnish. More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Andy Heiser Email: Andy@OkayestCook.com Web: RakeDevelopment.com Instagram: @andheiser Corey Cole Email: Corey@OkayestCook.com Web: CoreyRCole.com Instagram: @ruggedhunter Colton Heiniger Email: Colton@OkayestCook.com Web: ElevateAccountingServices.com From Field to Table: A Turkey Culinary Adventure

In this comprehensive episode of the Okayest Cook podcast, video now available on Spotify, the hosts embark on a culinary journey with turkey, covering everything from hunting techniques and turkey calls to innovative cooking methods. They share insights into hunting and preparing both wild and domestic turkeys, including a special citrus-based brine recipe by Chef Neal Brown for a flavorful dish and a unique braising recipe aimed for turkey tacos. The conversation spans the use of different tortillas based on the dish's protein and includes personal anecdotes, cooking tips, and a revisit on corn vs. flour tortillas. The episode culminates with Chef Neil Brown's culinary talents with an invitation to explore more at the Fishers Test Kitchen in Fishers Indiana.


Grab some new turkey calls over at https://jtcalls.com

JT Calls on Instagram: @jt_calls

Grab the Turkey Book at https://TheWildBooks.com

Jesse Griffiths Instagram: @sac.a.lait

Get on Neal Brown's email list: https://nealbrown.substack.com

Neal Brown Instagram: @nealjbrown


AI Generated ‘Chapters’

00:00 Kicking Off with Spotify Updates and Sticker Distractions

00:43 Introducing the Okayest Cook Podcast Episode on Turkeys

01:11 Turkey Calling Tips and Personal Stories

03:57 Diving Into Notable Meals and Cooking Adventures

08:52 Exploring the World of Eating Insects

12:03 Deep Dive into Turkey Hunting Strategies and Experiences

28:46 The Great Turkey Debate: Wild vs. Domestic

30:34 Wild vs. Domestic Turkey: Cooking Differences

31:58 Preparing Wild Turkey: Tips and Techniques

34:15 Thanksgiving Turkey Traditions and Cooking Tips

35:06 Innovative Turkey Cooking Methods and Recipes

38:21 Exploring Unique Turkey Preparations and Seasonings

39:35 The Art of Brining: Enhancing Your Turkey

41:20 Creative Cooking: From VR Headsets to Turkey Recipes

41:56 Spatchcocking and Other Turkey Cooking Adventures

59:04 Turkey Chili and Final Cooking Thoughts

01:00:49 Chef Neal Brown's Citrus Dry Brine Turkey Recipe


Chef Neal Brown’s Citrus Turkey Tacos

Chris used this recipe with his wild turkey legs

Citrus Dry Brine

1 Tbls Kosher Salt

1/2 Tbls Sugar

Zest of Three Oranges

3 Cloves Garlic

1 Tbls Onion powder

1 tsps Annoto powder

Put in a blender and blend until a rough but dry(ish) rub forms. 

Pat bird dry & rub getting into all the crevices thoroughly. Put in freezer bag or vac seal and refrigerate over night. 

Next day: 

Sear on all sides over medium heat. 

Braise: 

2 cups water

1 medium white onion, thinly sliced

1/2 orange, cut into 2 pieces

1/4 cup pork lard or vegetable oil

8 garlic cloves, peeled

3 bay leaves

1 tablespoon sweetened condensed milk

2 teaspoons dried oregano, preferably Mexican, crumbled

1 tbls kosher salt

Cook until tender, several hours. Pick the meat from the tendons in the turkey leg and serve in flour tortillas. Drizzle hot braising liquid over the meat at service.

Chris added cilantro & pickled red onions as a garnish.


More at OkayestCook.com

Connect with us on Instagram @Okayest_Cook

And facebook.com/AnOkayestCook

Video feed on YouTube.com/@OkayestCook


Crew: 

Chris Whonsetler

Email: Chris@OkayestCook.com

Web: ChrisWhonsetler.com

Instagram: @FromFieldToTable & @WhonPhoto


Andy Heiser

Email: Andy@OkayestCook.com

Web: RakeDevelopment.com

Instagram: @andheiser


Corey Cole

Email: Corey@OkayestCook.com

Web: CoreyRCole.com

Instagram: @ruggedhunter


Colton Heiniger

Email: Colton@OkayestCook.com

Web: ElevateAccountingServices.com

]]> 3968 no Elevating Side Dishes https://www.okayesthunter.com/pages/okayest-cook-podcast Elevating Sides: From Potatoes to Healthy Swaps This episode of the Okayest cook podcast features host Chris Whonsetler and his co-hosts Andy Heiser, Colton Heiniger and Corey Cole, exploring the world of side dishes, starting with a lighthearted debate about the number of shoes they own. The discussion quickly shifts to their culinary preferences, focusing on sides, particularly potatoes and the variety of ways to prepare them, including mashed, twice-baked, and incorporating them into dishes like soups and kebabs. They also delve into healthier eating habits, discussing the importance of balancing macronutrients and incorporating colorful fruits and vegetables into their diet. The conversation includes tips on making sides more nutritious, like using vegan recipes for inspiration and the benefits of cooking with alternative grains such as quinoa and couscous. The episode concludes with Chris sharing his go-to recipe for 'the best broccoli of your life', emphasizing garlic, olive oil, and baking as key components. Outdoor Edge 20% off discount code - OKC20 AI Generated 'Chapters' 00:00 Kickoff: Welcome to the Okayest Cook Podcast! 00:35 The Great Shoe Debate Among Hosts 02:21 Diving Into the World of Smoked Chex Mix and Smoked Meats 05:00 Exploring the Versatility of Potatoes in Cooking 07:21 Elevating Your Side Game: A Deep Dive into Sides 18:07 The Art of Perfecting Vegetables as Sides 24:58 Roasting Vegetables: A Simple Delight 25:41 Craving Colors in Your Meals 26:03 The Magic of Nutritional Yeast 27:46 Exploring Vegan Sides and Healthy Eating 28:51 The Science Behind Our Cravings 32:37 Soup as a Side: A Delicious Debate 35:10 Grains and Rice: The Ultimate Sides 44:22 Balancing Macros with Sides 52:48 The Fruit or Vegetable Dilemma 57:54 Wrapping Up with the Best Broccoli Recipe The Best Broccoli Ingredients 2 large bunches Broccoli, cut into florets (but relatively big ones)  ~5 TBS olive oil ~1 tsp fresh ground black pepper ~1.5 tsp kosher salt ~ 4 garlic cloves peeled and sliced thin 1 lemon ~3 TBS toasted pine nuts ⅓ cup freshly grated parmesan cheese Directions Preheat oven to 425º Dry broccoli THOROUGHLY if washed Put the broccoli and garlic in a food safe bag, Toss with olive oil, salt and pepper.  Roast in the oven 20 to 25 minutes, until crisp and the tips of some of the florets are browned. Remove from oven and zest the lemon over the broccoli, squeeze the lemon juice over the broccoli catching all the seeds that fall out, add the toasted pine nuts and sprinkle on the Parmesan cheese.  Serve immediately, leftovers are not as good.  More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Andy Heiser Email: Andy@OkayestCook.com Web: RakeDevelopment.com Instagram: @andheiser Corey Cole Email: Corey@OkayestCook.com Web: CoreyRCole.com Instagram: @ruggedhunter Colton Heiniger Email: Colton@OkayestCook.com Web: ElevateAccountingServices.com Wed, 17 Apr 2024 09:00:00 -0000 full 1 6 Okayest Podcast Network Elevating Sides: From Potatoes to Healthy Swaps This episode of the Okayest cook podcast features host Chris Whonsetler and his co-hosts Andy Heiser, Colton Heiniger and Corey Cole, exploring the world of side dishes, starting with a lighthearted debate about the number of shoes they own. The discussion quickly shifts to their culinary preferences, focusing on sides, particularly potatoes and the variety of ways to prepare them, including mashed, twice-baked, and incorporating them into dishes like soups and kebabs. They also delve into healthier eating habits, discussing the importance of balancing macronutrients and incorporating colorful fruits and vegetables into their diet. The conversation includes tips on making sides more nutritious, like using vegan recipes for inspiration and the benefits of cooking with alternative grains such as quinoa and couscous. The episode concludes with Chris sharing his go-to recipe for 'the best broccoli of your life', emphasizing garlic, olive oil, and baking as key components. Outdoor Edge 20% off discount code - OKC20 AI Generated 'Chapters' 00:00 Kickoff: Welcome to the Okayest Cook Podcast! 00:35 The Great Shoe Debate Among Hosts 02:21 Diving Into the World of Smoked Chex Mix and Smoked Meats 05:00 Exploring the Versatility of Potatoes in Cooking 07:21 Elevating Your Side Game: A Deep Dive into Sides 18:07 The Art of Perfecting Vegetables as Sides 24:58 Roasting Vegetables: A Simple Delight 25:41 Craving Colors in Your Meals 26:03 The Magic of Nutritional Yeast 27:46 Exploring Vegan Sides and Healthy Eating 28:51 The Science Behind Our Cravings 32:37 Soup as a Side: A Delicious Debate 35:10 Grains and Rice: The Ultimate Sides 44:22 Balancing Macros with Sides 52:48 The Fruit or Vegetable Dilemma 57:54 Wrapping Up with the Best Broccoli Recipe The Best Broccoli Ingredients 2 large bunches Broccoli, cut into florets (but relatively big ones)  ~5 TBS olive oil ~1 tsp fresh ground black pepper ~1.5 tsp kosher salt ~ 4 garlic cloves peeled and sliced thin 1 lemon ~3 TBS toasted pine nuts ⅓ cup freshly grated parmesan cheese Directions Preheat oven to 425º Dry broccoli THOROUGHLY if washed Put the broccoli and garlic in a food safe bag, Toss with olive oil, salt and pepper.  Roast in the oven 20 to 25 minutes, until crisp and the tips of some of the florets are browned. Remove from oven and zest the lemon over the broccoli, squeeze the lemon juice over the broccoli catching all the seeds that fall out, add the toasted pine nuts and sprinkle on the Parmesan cheese.  Serve immediately, leftovers are not as good.  More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Andy Heiser Email: Andy@OkayestCook.com Web: RakeDevelopment.com Instagram: @andheiser Corey Cole Email: Corey@OkayestCook.com Web: CoreyRCole.com Instagram: @ruggedhunter Colton Heiniger Email: Colton@OkayestCook.com Web: ElevateAccountingServices.com Elevating Sides: From Potatoes to Healthy Swaps

This episode of the Okayest cook podcast features host Chris Whonsetler and his co-hosts Andy Heiser, Colton Heiniger and Corey Cole, exploring the world of side dishes, starting with a lighthearted debate about the number of shoes they own. The discussion quickly shifts to their culinary preferences, focusing on sides, particularly potatoes and the variety of ways to prepare them, including mashed, twice-baked, and incorporating them into dishes like soups and kebabs. They also delve into healthier eating habits, discussing the importance of balancing macronutrients and incorporating colorful fruits and vegetables into their diet. The conversation includes tips on making sides more nutritious, like using vegan recipes for inspiration and the benefits of cooking with alternative grains such as quinoa and couscous. The episode concludes with Chris sharing his go-to recipe for 'the best broccoli of your life', emphasizing garlic, olive oil, and baking as key components.


Outdoor Edge 20% off discount code - OKC20


AI Generated 'Chapters'

00:00 Kickoff: Welcome to the Okayest Cook Podcast!

00:35 The Great Shoe Debate Among Hosts

02:21 Diving Into the World of Smoked Chex Mix and Smoked Meats

05:00 Exploring the Versatility of Potatoes in Cooking

07:21 Elevating Your Side Game: A Deep Dive into Sides

18:07 The Art of Perfecting Vegetables as Sides

24:58 Roasting Vegetables: A Simple Delight

25:41 Craving Colors in Your Meals

26:03 The Magic of Nutritional Yeast

27:46 Exploring Vegan Sides and Healthy Eating

28:51 The Science Behind Our Cravings

32:37 Soup as a Side: A Delicious Debate

35:10 Grains and Rice: The Ultimate Sides

44:22 Balancing Macros with Sides

52:48 The Fruit or Vegetable Dilemma

57:54 Wrapping Up with the Best Broccoli Recipe


The Best Broccoli

Ingredients

  • 2 large bunches Broccoli, cut into florets (but relatively big ones) 
  • ~5 TBS olive oil
  • ~1 tsp fresh ground black pepper
  • ~1.5 tsp kosher salt
  • ~ 4 garlic cloves peeled and sliced thin
  • 1 lemon
  • ~3 TBS toasted pine nuts
  • ⅓ cup freshly grated parmesan cheese


Directions

Preheat oven to 425º

Dry broccoli THOROUGHLY if washed

Put the broccoli and garlic in a food safe bag, Toss with olive oil, salt and pepper. 

Roast in the oven 20 to 25 minutes, until crisp and the tips of some of the florets are browned.

Remove from oven and zest the lemon over the broccoli, squeeze the lemon juice over the broccoli catching all the seeds that fall out, add the toasted pine nuts and sprinkle on the Parmesan cheese. 

Serve immediately, leftovers are not as good. 


More at OkayestCook.com

Connect with us on Instagram @Okayest_Cook

And facebook.com/AnOkayestCook

Video feed on YouTube.com/@OkayestCook


Crew: 

Chris Whonsetler

Email: Chris@OkayestCook.com

Web: ChrisWhonsetler.com

Instagram: @FromFieldToTable & @WhonPhoto


Andy Heiser

Email: Andy@OkayestCook.com

Web: RakeDevelopment.com

Instagram: @andheiser


Corey Cole

Email: Corey@OkayestCook.com

Web: CoreyRCole.com

Instagram: @ruggedhunter


Colton Heiniger

Email: Colton@OkayestCook.com

Web: ElevateAccountingServices.com

]]> 3678 no Cooking Steak https://www.okayesthunter.com/pages/okayest-cook-podcast Cooking Steak: Tips, Techniques, and Chimichurri Recipe In this episode of the Okayest Cook podcast, hosts Chris Whonsetler, Andy Heiser, Colton Heiniger, and Corey Cole delve into the intricacies of cooking steak, discussing everything from processing wild game to the art of seasoning and cooking techniques. The team ranks their squeamishness levels when it comes to processing game, shares personal anecdotes, and explores different methods of cooking steak, including sous vide, cast iron skillet, and charcoal grilling. Special focus is given to the importance of letting meat rest, using the right amount of seasoning, and the benefits of tying steaks for even cooking. The episode also introduces a special chimichurri sauce recipe, highlighting its compatibility with steak and advising on the preparation for the best flavor. Additionally, they touch upon the partnership with Outdoor Edge and offer a discount code for listeners. The conversation wraps up with a call to listeners for tips on reheating steak and sharing their own recipes. Outdoor Edge 20% off Discount Code - OKC20 AI Generated ‘Chapters’ 00:00 Kicking Off with Some Banter 00:25 Welcome to the Okayest Cook Podcast 00:35 Ranking Squeamishness Among Hosts 01:36 Field Dressing Tales and Tips 08:00 Diving Into Delicious Steak Preparations 19:12 The Art of Dry Aging and Meat Preparation 29:17 Unlocking the Secrets of Meat Aging 29:34 The Art of Butter Casing and Wax Aging 31:01 The Science Behind Meat Tenderness 33:10 Exploring Wet Aging Techniques 34:31 Seasoning Strategies for the Perfect Steak 38:35 Mastering the Cast Iron Skillet 43:53 The Sous Vide Revolution: A Game Changer in Cooking 55:02 Elevating Your Steak Game with Chimichurri Sauce 59:55 The Quest for the Perfect Reheated Steak Colton’s Chimichurri Recipe  1-2 minced garlic cloves 1 cup parsley 1 cup mint 1 minced chili pepper 2-3 tbs white wine vinegar (for a classic take use red wine vinegar or use lime juice) ½ cup olive oil Salt & pepper to taste Directions: Finely chop up all solids, do not blend Slowly incorporate olive oil Marinate in fridge for at least an hour before use Cheater Tips - use Spiceology Greek Freak More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Andy Heiser Email: Andy@OkayestCook.com Web: RakeDevelopment.com Instagram: @andheiser Corey Cole Email: Corey@OkayestCook.com Web: CoreyRCole.com Instagram: @ruggedhunter Colton Heiniger Email: Colton@OkayestCook.com Web: ElevateAccountingServices.com Wed, 10 Apr 2024 09:30:00 -0000 full 1 5 Okayest Podcast Network Cooking Steak: Tips, Techniques, and Chimichurri Recipe In this episode of the Okayest Cook podcast, hosts Chris Whonsetler, Andy Heiser, Colton Heiniger, and Corey Cole delve into the intricacies of cooking steak, discussing everything from processing wild game to the art of seasoning and cooking techniques. The team ranks their squeamishness levels when it comes to processing game, shares personal anecdotes, and explores different methods of cooking steak, including sous vide, cast iron skillet, and charcoal grilling. Special focus is given to the importance of letting meat rest, using the right amount of seasoning, and the benefits of tying steaks for even cooking. The episode also introduces a special chimichurri sauce recipe, highlighting its compatibility with steak and advising on the preparation for the best flavor. Additionally, they touch upon the partnership with Outdoor Edge and offer a discount code for listeners. The conversation wraps up with a call to listeners for tips on reheating steak and sharing their own recipes. Outdoor Edge 20% off Discount Code - OKC20 AI Generated ‘Chapters’ 00:00 Kicking Off with Some Banter 00:25 Welcome to the Okayest Cook Podcast 00:35 Ranking Squeamishness Among Hosts 01:36 Field Dressing Tales and Tips 08:00 Diving Into Delicious Steak Preparations 19:12 The Art of Dry Aging and Meat Preparation 29:17 Unlocking the Secrets of Meat Aging 29:34 The Art of Butter Casing and Wax Aging 31:01 The Science Behind Meat Tenderness 33:10 Exploring Wet Aging Techniques 34:31 Seasoning Strategies for the Perfect Steak 38:35 Mastering the Cast Iron Skillet 43:53 The Sous Vide Revolution: A Game Changer in Cooking 55:02 Elevating Your Steak Game with Chimichurri Sauce 59:55 The Quest for the Perfect Reheated Steak Colton’s Chimichurri Recipe  1-2 minced garlic cloves 1 cup parsley 1 cup mint 1 minced chili pepper 2-3 tbs white wine vinegar (for a classic take use red wine vinegar or use lime juice) ½ cup olive oil Salt & pepper to taste Directions: Finely chop up all solids, do not blend Slowly incorporate olive oil Marinate in fridge for at least an hour before use Cheater Tips - use Spiceology Greek Freak More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Andy Heiser Email: Andy@OkayestCook.com Web: RakeDevelopment.com Instagram: @andheiser Corey Cole Email: Corey@OkayestCook.com Web: CoreyRCole.com Instagram: @ruggedhunter Colton Heiniger Email: Colton@OkayestCook.com Web: ElevateAccountingServices.com Cooking Steak: Tips, Techniques, and Chimichurri Recipe

In this episode of the Okayest Cook podcast, hosts Chris Whonsetler, Andy Heiser, Colton Heiniger, and Corey Cole delve into the intricacies of cooking steak, discussing everything from processing wild game to the art of seasoning and cooking techniques. The team ranks their squeamishness levels when it comes to processing game, shares personal anecdotes, and explores different methods of cooking steak, including sous vide, cast iron skillet, and charcoal grilling. Special focus is given to the importance of letting meat rest, using the right amount of seasoning, and the benefits of tying steaks for even cooking. The episode also introduces a special chimichurri sauce recipe, highlighting its compatibility with steak and advising on the preparation for the best flavor. Additionally, they touch upon the partnership with Outdoor Edge and offer a discount code for listeners. The conversation wraps up with a call to listeners for tips on reheating steak and sharing their own recipes.


Outdoor Edge 20% off Discount Code - OKC20


AI Generated ‘Chapters’

00:00 Kicking Off with Some Banter

00:25 Welcome to the Okayest Cook Podcast

00:35 Ranking Squeamishness Among Hosts

01:36 Field Dressing Tales and Tips

08:00 Diving Into Delicious Steak Preparations

19:12 The Art of Dry Aging and Meat Preparation

29:17 Unlocking the Secrets of Meat Aging

29:34 The Art of Butter Casing and Wax Aging

31:01 The Science Behind Meat Tenderness

33:10 Exploring Wet Aging Techniques

34:31 Seasoning Strategies for the Perfect Steak

38:35 Mastering the Cast Iron Skillet

43:53 The Sous Vide Revolution: A Game Changer in Cooking

55:02 Elevating Your Steak Game with Chimichurri Sauce

59:55 The Quest for the Perfect Reheated Steak


Colton’s Chimichurri Recipe 

1-2 minced garlic cloves

1 cup parsley

1 cup mint

1 minced chili pepper

2-3 tbs white wine vinegar (for a classic take use red wine vinegar or use lime juice)

½ cup olive oil

Salt & pepper to taste


Directions:

  • Finely chop up all solids, do not blend
  • Slowly incorporate olive oil
  • Marinate in fridge for at least an hour before use
  • Cheater Tips - use Spiceology Greek Freak



More at OkayestCook.com

Connect with us on Instagram @Okayest_Cook

And facebook.com/AnOkayestCook

Video feed on YouTube.com/@OkayestCook

Crew: 

Chris Whonsetler

Email: Chris@OkayestCook.com

Web: ChrisWhonsetler.com

Instagram: @FromFieldToTable & @WhonPhoto

Andy Heiser

Email: Andy@OkayestCook.com

Web: RakeDevelopment.com

Instagram: @andheiser

Corey Cole

Email: Corey@OkayestCook.com

Web: CoreyRCole.com

Instagram: @ruggedhunter

Colton Heiniger

Email: Colton@OkayestCook.com

Web: ElevateAccountingServices.com

]]> 3684 no Chili Controversies https://www.okayesthunter.com/pages/okayest-cook-podcast Exploring the World of Chili: Controversies, Recipes, and Flavor Adventures In this episode of the Okayest Cook podcast, host Chris Whonsetler and co-hosts Colton Heiniger, Andy Heiser, and Corey Cole delve into discussions about chili, the most controversial stew. The co-hosts share their experiences and experiments with making chili, including unique ingredients like venison, orange juice, and espresso salt to enrich flavor profiles and textures. Conversations also touch on liquid smoke, various ways of incorporating beans, the importance of sourcing ingredients for flavor enhancement, and the concept of chili as a versatile dish ideal for experimentation. Moreover, debates arise over the inclusion of ingredients such as pasta and sweet potatoes, the classification of chili versus stew, and personal preferences for spice levels. The episode encapsulates a rich exchange of chili recipes, cooking tips, and the cultural significance of this beloved dish. AI GENERATED ‘CHAPTERS’ 00:00 Welcome to the Okayest Cook Podcast: Setting the Table 00:52 The Great Chili Debate: Seasonal Sensations and Personal Discoveries 01:25 Week in Food: Stew Surprises, Bacon Wrapped Delights, David Chang's Netflix Show & Venison Stew 07:04 Diving into Chili: Ingredients, Techniques, and Controversies 09:08 Chili Additions Debate: Sweet Potatoes, Pasta, and the Definition of Chili 20:04 Chili and Its Companions: From Cinnamon Rolls to Peanut Butter Sandwiches 25:49 The Versatility and Variations of Chili 26:06 Venison Chili: A Game Changer 26:47 The Great Beef Debate: Store-Bought vs. Local 27:04 Exploring Chili Ingredients: Pork, Venison, and More 27:38 Chili Controversies: Chocolate, Beans, and Regional Differences 28:48 Chili as a Meal Prep Masterpiece 29:58 The Art of Making Chili: Techniques and Tips 31:19 White Venison Chili: A Unique Twist 32:43 Chili Preferences and Family Recipes 34:42 The Cultural Impact of Chili on Hunting Season 34:42 Chili and Weather: The Perfect Cold-Weather Dish 37:40 The Role of Beans in Chili: A Heated Discussion 39:51 Experimenting with Chili: Encouraging Culinary Adventures 50:15 Final Thoughts and Chili Tips 52:16 Chris's Ultimate Chili Recipe Revealed Chris' Chili Recipe Ingredients 1 pound ground venison 1 pound bulk Italian sausage 1/2 pound bacon 4 (15 ounce) cans beans, drained & rinsed - kidney, pinto, black 2 (28 ounce) cans tomatoes with juice 1 (6 ounce) can tomato paste 1 tablespoon minced garlic  1 large yellow onion, chopped 3 stalks celery, chopped 1 green bell pepper, seeded and chopped 1 red bell pepper, seeded and chopped 2 green chile peppers, seeded and chopped 4 cubes beef bouillon (4tsp) 1/4 cup chili powder 1 tablespoon dried oregano 1 TBS ground cumin 1 teaspoon dried basil 1 teaspoon salt 1 teaspoon ground black pepper 1 teaspoon cayenne pepper 1 teaspoon paprika 1 teaspoon white sugar 1/4 cup beer 1 tablespoon Worchestershire sauce 2 teaspoons hot pepper sauce (Tabasco sauce) Directions Brown meat properly (listen to EP3!). Drain off excess grease. Combine all ingredients in a large pot.  Cover and simmer over low heat for at least 2 hours, stirring occasionally. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste, but do not cook for more than 6 hrs. Remove from heat and serve, or refrigerate, and serve the next day. More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Andy Heiser Email: Andy@OkayestCook.com Web: RakeDevelopment.com Instagram: @andheiser Corey Cole Email: Corey@OkayestCook.com Web: CoreyRCole.com Instagram: @ruggedhunter Colton Heiniger Email: Colton@OkayestCook.com Web: ElevateAccountingServices.com Wed, 03 Apr 2024 09:00:00 -0000 full 1 4 Okayest Podcast Network Exploring the World of Chili: Controversies, Recipes, and Flavor Adventures In this episode of the Okayest Cook podcast, host Chris Whonsetler and co-hosts Colton Heiniger, Andy Heiser, and Corey Cole delve into discussions about chili, the most controversial stew. The co-hosts share their experiences and experiments with making chili, including unique ingredients like venison, orange juice, and espresso salt to enrich flavor profiles and textures. Conversations also touch on liquid smoke, various ways of incorporating beans, the importance of sourcing ingredients for flavor enhancement, and the concept of chili as a versatile dish ideal for experimentation. Moreover, debates arise over the inclusion of ingredients such as pasta and sweet potatoes, the classification of chili versus stew, and personal preferences for spice levels. The episode encapsulates a rich exchange of chili recipes, cooking tips, and the cultural significance of this beloved dish. AI GENERATED ‘CHAPTERS’ 00:00 Welcome to the Okayest Cook Podcast: Setting the Table 00:52 The Great Chili Debate: Seasonal Sensations and Personal Discoveries 01:25 Week in Food: Stew Surprises, Bacon Wrapped Delights, David Chang's Netflix Show & Venison Stew 07:04 Diving into Chili: Ingredients, Techniques, and Controversies 09:08 Chili Additions Debate: Sweet Potatoes, Pasta, and the Definition of Chili 20:04 Chili and Its Companions: From Cinnamon Rolls to Peanut Butter Sandwiches 25:49 The Versatility and Variations of Chili 26:06 Venison Chili: A Game Changer 26:47 The Great Beef Debate: Store-Bought vs. Local 27:04 Exploring Chili Ingredients: Pork, Venison, and More 27:38 Chili Controversies: Chocolate, Beans, and Regional Differences 28:48 Chili as a Meal Prep Masterpiece 29:58 The Art of Making Chili: Techniques and Tips 31:19 White Venison Chili: A Unique Twist 32:43 Chili Preferences and Family Recipes 34:42 The Cultural Impact of Chili on Hunting Season 34:42 Chili and Weather: The Perfect Cold-Weather Dish 37:40 The Role of Beans in Chili: A Heated Discussion 39:51 Experimenting with Chili: Encouraging Culinary Adventures 50:15 Final Thoughts and Chili Tips 52:16 Chris's Ultimate Chili Recipe Revealed Chris' Chili Recipe Ingredients 1 pound ground venison 1 pound bulk Italian sausage 1/2 pound bacon 4 (15 ounce) cans beans, drained & rinsed - kidney, pinto, black 2 (28 ounce) cans tomatoes with juice 1 (6 ounce) can tomato paste 1 tablespoon minced garlic  1 large yellow onion, chopped 3 stalks celery, chopped 1 green bell pepper, seeded and chopped 1 red bell pepper, seeded and chopped 2 green chile peppers, seeded and chopped 4 cubes beef bouillon (4tsp) 1/4 cup chili powder 1 tablespoon dried oregano 1 TBS ground cumin 1 teaspoon dried basil 1 teaspoon salt 1 teaspoon ground black pepper 1 teaspoon cayenne pepper 1 teaspoon paprika 1 teaspoon white sugar 1/4 cup beer 1 tablespoon Worchestershire sauce 2 teaspoons hot pepper sauce (Tabasco sauce) Directions Brown meat properly (listen to EP3!). Drain off excess grease. Combine all ingredients in a large pot.  Cover and simmer over low heat for at least 2 hours, stirring occasionally. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste, but do not cook for more than 6 hrs. Remove from heat and serve, or refrigerate, and serve the next day. More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Andy Heiser Email: Andy@OkayestCook.com Web: RakeDevelopment.com Instagram: @andheiser Corey Cole Email: Corey@OkayestCook.com Web: CoreyRCole.com Instagram: @ruggedhunter Colton Heiniger Email: Colton@OkayestCook.com Web: ElevateAccountingServices.com Exploring the World of Chili: Controversies, Recipes, and Flavor Adventures

In this episode of the Okayest Cook podcast, host Chris Whonsetler and co-hosts Colton Heiniger, Andy Heiser, and Corey Cole delve into discussions about chili, the most controversial stew. The co-hosts share their experiences and experiments with making chili, including unique ingredients like venison, orange juice, and espresso salt to enrich flavor profiles and textures. Conversations also touch on liquid smoke, various ways of incorporating beans, the importance of sourcing ingredients for flavor enhancement, and the concept of chili as a versatile dish ideal for experimentation. Moreover, debates arise over the inclusion of ingredients such as pasta and sweet potatoes, the classification of chili versus stew, and personal preferences for spice levels. The episode encapsulates a rich exchange of chili recipes, cooking tips, and the cultural significance of this beloved dish.


AI GENERATED ‘CHAPTERS’

00:00 Welcome to the Okayest Cook Podcast: Setting the Table

00:52 The Great Chili Debate: Seasonal Sensations and Personal Discoveries

01:25 Week in Food: Stew Surprises, Bacon Wrapped Delights, David Chang's Netflix Show & Venison Stew

07:04 Diving into Chili: Ingredients, Techniques, and Controversies

09:08 Chili Additions Debate: Sweet Potatoes, Pasta, and the Definition of Chili

20:04 Chili and Its Companions: From Cinnamon Rolls to Peanut Butter Sandwiches

25:49 The Versatility and Variations of Chili

26:06 Venison Chili: A Game Changer

26:47 The Great Beef Debate: Store-Bought vs. Local

27:04 Exploring Chili Ingredients: Pork, Venison, and More

27:38 Chili Controversies: Chocolate, Beans, and Regional Differences

28:48 Chili as a Meal Prep Masterpiece

29:58 The Art of Making Chili: Techniques and Tips

31:19 White Venison Chili: A Unique Twist

32:43 Chili Preferences and Family Recipes

34:42 The Cultural Impact of Chili on Hunting Season

34:42 Chili and Weather: The Perfect Cold-Weather Dish

37:40 The Role of Beans in Chili: A Heated Discussion

39:51 Experimenting with Chili: Encouraging Culinary Adventures

50:15 Final Thoughts and Chili Tips

52:16 Chris's Ultimate Chili Recipe Revealed


Chris' Chili Recipe

Ingredients

  • 1 pound ground venison
  • 1 pound bulk Italian sausage
  • 1/2 pound bacon
  • 4 (15 ounce) cans beans, drained & rinsed - kidney, pinto, black
  • 2 (28 ounce) cans tomatoes with juice
  • 1 (6 ounce) can tomato paste
  • 1 tablespoon minced garlic 
  • 1 large yellow onion, chopped
  • 3 stalks celery, chopped
  • 1 green bell pepper, seeded and chopped
  • 1 red bell pepper, seeded and chopped
  • 2 green chile peppers, seeded and chopped
  • 4 cubes beef bouillon (4tsp)
  • 1/4 cup chili powder
  • 1 tablespoon dried oregano
  • 1 TBS ground cumin
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon cayenne pepper
  • 1 teaspoon paprika
  • 1 teaspoon white sugar
  • 1/4 cup beer
  • 1 tablespoon Worchestershire sauce
  • 2 teaspoons hot pepper sauce (Tabasco sauce)

Directions

  1. Brown meat properly (listen to EP3!). Drain off excess grease.
  2. Combine all ingredients in a large pot. 
  3. Cover and simmer over low heat for at least 2 hours, stirring occasionally.
  4. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste, but do not cook for more than 6 hrs. Remove from heat and serve, or refrigerate, and serve the next day.


More at OkayestCook.com

Connect with us on Instagram @Okayest_Cook

And facebook.com/AnOkayestCook

Video feed on YouTube.com/@OkayestCook


Crew: 

Chris Whonsetler

Email: Chris@OkayestCook.com

Web: ChrisWhonsetler.com

Instagram: @FromFieldToTable & @WhonPhoto


Andy Heiser

Email: Andy@OkayestCook.com

Web: RakeDevelopment.com

Instagram: @andheiser


Corey Cole

Email: Corey@OkayestCook.com

Web: CoreyRCole.com

Instagram: @ruggedhunter


Colton Heiniger

Email: Colton@OkayestCook.com

Web: ElevateAccountingServices.com

]]> 3520 no You Are Browning Meat Wrong https://www.okayesthunter.com/pages/okayest-cook-podcast Are you browning your ground meat or steaming it?? The guys discuss improvements to their ground meat handling, cooking and moisture retention methods.  Danielle Prewett on browning meat: https://www.themeateater.com/cook/cooking-techniques/how-to-properly-brown-ground-meat Wild Game Cook thawing cup:  https://wildgamecook.com/product/wild-game-cook-cup/ Food52 on using baking soda to improve your ground meat: https://food52.com/blog/25923-internet-s-favorite-ground-beef-trick Andy’s Taco Seasoning Recipe  Ingredients: 1 lbs venison  1 onion - pick your favorite mine is a yellow sweet  1 lime  2 Tablespoons Butter  3 cloves of minced Garlic  Taco Seasoning Bulk Mix:  3 tablespoons - Salt 1 tablespoon - Pepper 1 teaspoon - Cayenne  3 tablespoons - Chili powder  2 tablespoons - Oregano 3 tablespoons - Garlic powder 3 tablespoons - Cumin 3 tablespoons - Paprika CHEATER - decide how much you want to make and use 1/2 Xtreme Texas Dust  and 1/2 Hardcore Carnivore Tex-mex  Directions:  Melt Butter in pan  Cook down Onion and Minced Garlic in pan (3-5 minutes Once Translucent, Set aside in a bowl  IN THE SAME PAN, Brown meat.  While the meat is browning, make taco wash. Squeeze the juice of one lime into the cup in a liquid measuring cup.  Add water to reach 3/4 cup in total liquid  Add in the seasoning, Andy recommends ¼ cup per pound (~50g) The more you add, the bolder it gets! Drain meat if liquid is present Add Onions and Drained browned meat back into the pan Add the Taco Wash  Bring to a boil and then pull the heat down to a simmer for 3-5 minutes. Stir occasionally  Remove from heat and serve on your favorite taco shells or salad  More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Andy Heiser Email: Andy@OkayestCook.com Web: RakeDevelopment.com Instagram: @andheiser Corey Cole Email: Corey@OkayestCook.com Web: CoreyRCole.com Instagram: @ruggedhunter Colton Heiniger Email: Colton@OkayestCook.com Web: ElevateAccountingServices.com Wed, 27 Mar 2024 10:00:00 -0000 full 1 3 Okayest Podcast Network Are you browning your ground meat or steaming it?? The guys discuss improvements to their ground meat handling, cooking and moisture retention methods.  Danielle Prewett on browning meat: https://www.themeateater.com/cook/cooking-techniques/how-to-properly-brown-ground-meat Wild Game Cook thawing cup:  https://wildgamecook.com/product/wild-game-cook-cup/ Food52 on using baking soda to improve your ground meat: https://food52.com/blog/25923-internet-s-favorite-ground-beef-trick Andy’s Taco Seasoning Recipe  Ingredients: 1 lbs venison  1 onion - pick your favorite mine is a yellow sweet  1 lime  2 Tablespoons Butter  3 cloves of minced Garlic  Taco Seasoning Bulk Mix:  3 tablespoons - Salt 1 tablespoon - Pepper 1 teaspoon - Cayenne  3 tablespoons - Chili powder  2 tablespoons - Oregano 3 tablespoons - Garlic powder 3 tablespoons - Cumin 3 tablespoons - Paprika CHEATER - decide how much you want to make and use 1/2 Xtreme Texas Dust  and 1/2 Hardcore Carnivore Tex-mex  Directions:  Melt Butter in pan  Cook down Onion and Minced Garlic in pan (3-5 minutes Once Translucent, Set aside in a bowl  IN THE SAME PAN, Brown meat.  While the meat is browning, make taco wash. Squeeze the juice of one lime into the cup in a liquid measuring cup.  Add water to reach 3/4 cup in total liquid  Add in the seasoning, Andy recommends ¼ cup per pound (~50g) The more you add, the bolder it gets! Drain meat if liquid is present Add Onions and Drained browned meat back into the pan Add the Taco Wash  Bring to a boil and then pull the heat down to a simmer for 3-5 minutes. Stir occasionally  Remove from heat and serve on your favorite taco shells or salad  More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Andy Heiser Email: Andy@OkayestCook.com Web: RakeDevelopment.com Instagram: @andheiser Corey Cole Email: Corey@OkayestCook.com Web: CoreyRCole.com Instagram: @ruggedhunter Colton Heiniger Email: Colton@OkayestCook.com Web: ElevateAccountingServices.com Are you browning your ground meat or steaming it?? The guys discuss improvements to their ground meat handling, cooking and moisture retention methods. 


Danielle Prewett on browning meat: https://www.themeateater.com/cook/cooking-techniques/how-to-properly-brown-ground-meat


Wild Game Cook thawing cup: 

https://wildgamecook.com/product/wild-game-cook-cup/


Food52 on using baking soda to improve your ground meat: https://food52.com/blog/25923-internet-s-favorite-ground-beef-trick


Andy’s Taco Seasoning Recipe 

Ingredients:

1 lbs venison 

1 onion - pick your favorite mine is a yellow sweet 

1 lime 

2 Tablespoons Butter 

3 cloves of minced Garlic 


Taco Seasoning Bulk Mix: 

3 tablespoons - Salt

1 tablespoon - Pepper

1 teaspoon - Cayenne 

3 tablespoons - Chili powder 

2 tablespoons - Oregano

3 tablespoons - Garlic powder

3 tablespoons - Cumin

3 tablespoons - Paprika


CHEATER - decide how much you want to make and use 1/2 Xtreme Texas Dust  and 1/2 Hardcore Carnivore Tex-mex 

Directions: 

  • Melt Butter in pan 
  • Cook down Onion and Minced Garlic in pan (3-5 minutes
  • Once Translucent, Set aside in a bowl 
  • IN THE SAME PAN, Brown meat. 
  • While the meat is browning, make taco wash.
  • Squeeze the juice of one lime into the cup in a liquid measuring cup. 
  • Add water to reach 3/4 cup in total liquid 
  • Add in the seasoning, Andy recommends ¼ cup per pound (~50g) The more you add, the bolder it gets!
  • Drain meat if liquid is present
  • Add Onions and Drained browned meat back into the pan
  • Add the Taco Wash 
  • Bring to a boil and then pull the heat down to a simmer for 3-5 minutes. Stir occasionally 
  • Remove from heat and serve on your favorite taco shells or salad 


More at OkayestCook.com

Connect with us on Instagram @Okayest_Cook

And facebook.com/AnOkayestCook

Video feed on YouTube.com/@OkayestCook


Crew: 

Chris Whonsetler

Email: Chris@OkayestCook.com

Web: ChrisWhonsetler.com

Instagram: @FromFieldToTable & @WhonPhoto


Andy Heiser

Email: Andy@OkayestCook.com

Web: RakeDevelopment.com

Instagram: @andheiser


Corey Cole

Email: Corey@OkayestCook.com

Web: CoreyRCole.com

Instagram: @ruggedhunter


Colton Heiniger

Email: Colton@OkayestCook.com

Web: ElevateAccountingServices.com

]]> 3506 no Top 5 Pieces of Gear https://www.okayesthunter.com/pages/okayest-cook-podcast In this episode, the crew discusses their top 5 gear recommendations. Some of the items on our lists may surprise you! Chris ranks the guys on most likely to cut themselves! The order is shocking. Notable meals of the week:  Corey Traveled and had a poor steak experience in Tampa. Colton, Enjoy smoked Canadian Goose Breast; it tastes like steak! Chris is HOT on some Burnt ends. The grits conversation got out of hand. Do you like them? Who does? Who Doesn't? Andy prepped to grind 90 LBS of Venison and MOINK!!! Tune in to hear about this fantastic breakfast sausage.  Five gear recommendations from the crew, but the parameters were up to interpretation… Some went desert island, some went top 5, and one went off the rails and went odd items Andy List:  Knife 1 - Beared Butch Fillet Knife - https://bit.ly/3wZYkjc Knife 2 - HUGE All Purpose Knife/Clever - https://bit.ly/4chJTar Flavor Bible - Cooking/Ingredient book - https://bit.ly/3TFwcKZ Separate Ingredient Bowls - Lots of small bowls  Dutch Oven - https://bit.ly/3TGPCPK Colton List:  Proper Knife Set -  Smoker - Any Pillet smoker will do. Convenient, flavor, easy to use!  Dutch Oven - Colton makes a MEAN sourdough bread in his.  Cast Iron Pan - https://bit.ly/3TGbDOG Thermometer - Meat Probe Cook to temp is huge for best result!  Corey List:  Cast Irons… ALL OF THEM!!! Cutting Board - Great for prep, works as a Plate!  Proper Knife Set - Check out https://www.outdooredge.com/ Thermometer - Make sure things are fully-cooked.  Tea Kettle - WHISTLER OR DIE. Got to have it!  Chris List… Or lists… He has several  Mocreo Sensor - Make sure the deep freeze is working. https://bit.ly/48YGGd8 MAN CANDLE! Smoker tube - https://bit.ly/3Vn0dRl Thawing/baking tray - ⅛ size tray WITH Drying rack Cloth/Reusable Shopping Bag… It seems weird, but actually really smart.  THE CHRIS HUGE BOWL - 20 quart metal mixing bowl. https://amzn.to/3VmmDSu BONUS ITEMS - Basting Brush  Wooden Spoons  Apron  Deep Freeze Tongs Bandaids METAL measuring scoops  Let us know what we missed! Looking forward to hearing from you on your lists.  More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Andy Heiser Email: Andy@OkayestCook.com Web: RakeDevelopment.com Instagram: @andheiser Corey Cole Email: Corey@OkayestCook.com Web: CoreyRCole.com Instagram: @ruggedhunter Colton Heiniger Email: Colton@OkayestCook.com Web: ElevateAccountingServices.com Wed, 20 Mar 2024 10:00:00 -0000 full 1 2 Okayest Podcast Network In this episode, the crew discusses their top 5 gear recommendations. Some of the items on our lists may surprise you! Chris ranks the guys on most likely to cut themselves! The order is shocking. Notable meals of the week:  Corey Traveled and had a poor steak experience in Tampa. Colton, Enjoy smoked Canadian Goose Breast; it tastes like steak! Chris is HOT on some Burnt ends. The grits conversation got out of hand. Do you like them? Who does? Who Doesn't? Andy prepped to grind 90 LBS of Venison and MOINK!!! Tune in to hear about this fantastic breakfast sausage.  Five gear recommendations from the crew, but the parameters were up to interpretation… Some went desert island, some went top 5, and one went off the rails and went odd items Andy List:  Knife 1 - Beared Butch Fillet Knife - https://bit.ly/3wZYkjc Knife 2 - HUGE All Purpose Knife/Clever - https://bit.ly/4chJTar Flavor Bible - Cooking/Ingredient book - https://bit.ly/3TFwcKZ Separate Ingredient Bowls - Lots of small bowls  Dutch Oven - https://bit.ly/3TGPCPK Colton List:  Proper Knife Set -  Smoker - Any Pillet smoker will do. Convenient, flavor, easy to use!  Dutch Oven - Colton makes a MEAN sourdough bread in his.  Cast Iron Pan - https://bit.ly/3TGbDOG Thermometer - Meat Probe Cook to temp is huge for best result!  Corey List:  Cast Irons… ALL OF THEM!!! Cutting Board - Great for prep, works as a Plate!  Proper Knife Set - Check out https://www.outdooredge.com/ Thermometer - Make sure things are fully-cooked.  Tea Kettle - WHISTLER OR DIE. Got to have it!  Chris List… Or lists… He has several  Mocreo Sensor - Make sure the deep freeze is working. https://bit.ly/48YGGd8 MAN CANDLE! Smoker tube - https://bit.ly/3Vn0dRl Thawing/baking tray - ⅛ size tray WITH Drying rack Cloth/Reusable Shopping Bag… It seems weird, but actually really smart.  THE CHRIS HUGE BOWL - 20 quart metal mixing bowl. https://amzn.to/3VmmDSu BONUS ITEMS - Basting Brush  Wooden Spoons  Apron  Deep Freeze Tongs Bandaids METAL measuring scoops  Let us know what we missed! Looking forward to hearing from you on your lists.  More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Andy Heiser Email: Andy@OkayestCook.com Web: RakeDevelopment.com Instagram: @andheiser Corey Cole Email: Corey@OkayestCook.com Web: CoreyRCole.com Instagram: @ruggedhunter Colton Heiniger Email: Colton@OkayestCook.com Web: ElevateAccountingServices.com In this episode, the crew discusses their top 5 gear recommendations. Some of the items on our lists may surprise you! Chris ranks the guys on most likely to cut themselves! The order is shocking.


Notable meals of the week: 

Corey Traveled and had a poor steak experience in Tampa. Colton, Enjoy smoked Canadian Goose Breast; it tastes like steak! Chris is HOT on some Burnt ends. The grits conversation got out of hand. Do you like them? Who does? Who Doesn't? Andy prepped to grind 90 LBS of Venison and MOINK!!! Tune in to hear about this fantastic breakfast sausage. 


Five gear recommendations from the crew, but the parameters were up to interpretation… Some went desert island, some went top 5, and one went off the rails and went odd items

Andy List: 

  • Knife 1 - Beared Butch Fillet Knife - https://bit.ly/3wZYkjc
  • Knife 2 - HUGE All Purpose Knife/Clever - https://bit.ly/4chJTar
  • Flavor Bible - Cooking/Ingredient book - https://bit.ly/3TFwcKZ
  • Separate Ingredient Bowls - Lots of small bowls 
  • Dutch Oven - https://bit.ly/3TGPCPK


Colton List: 

  • Proper Knife Set - 
  • Smoker - Any Pillet smoker will do. Convenient, flavor, easy to use! 
  • Dutch Oven - Colton makes a MEAN sourdough bread in his. 
  • Cast Iron Pan - https://bit.ly/3TGbDOG
  • Thermometer - Meat Probe Cook to temp is huge for best result! 


Corey List: 

  • Cast Irons… ALL OF THEM!!!
  • Cutting Board - Great for prep, works as a Plate! 
  • Proper Knife Set - Check out https://www.outdooredge.com/
  • Thermometer - Make sure things are fully-cooked. 
  • Tea Kettle - WHISTLER OR DIE. Got to have it! 


Chris List… Or lists… He has several 

  • Mocreo Sensor - Make sure the deep freeze is working. https://bit.ly/48YGGd8
  • MAN CANDLE! Smoker tube - https://bit.ly/3Vn0dRl
  • Thawing/baking tray - ⅛ size tray WITH Drying rack
  • Cloth/Reusable Shopping Bag… It seems weird, but actually really smart. 
  • THE CHRIS HUGE BOWL - 20 quart metal mixing bowl. https://amzn.to/3VmmDSu


BONUS ITEMS -

  • Basting Brush 
  • Wooden Spoons 
  • Apron 
  • Deep Freeze
  • Tongs
  • Bandaids
  • METAL measuring scoops 


Let us know what we missed! Looking forward to hearing from you on your lists. 


More at OkayestCook.com

Connect with us on Instagram @Okayest_Cook

And facebook.com/AnOkayestCook

Video feed on YouTube.com/@OkayestCook


Crew: 

Chris Whonsetler

Email: Chris@OkayestCook.com

Web: ChrisWhonsetler.com

Instagram: @FromFieldToTable & @WhonPhoto


Andy Heiser

Email: Andy@OkayestCook.com

Web: RakeDevelopment.com

Instagram: @andheiser


Corey Cole

Email: Corey@OkayestCook.com

Web: CoreyRCole.com

Instagram: @ruggedhunter


Colton Heiniger

Email: Colton@OkayestCook.com

Web: ElevateAccountingServices.com

]]> 3599 no Introduction to the Okayest Cook podcast https://www.okayesthunter.com/pages/okayest-cook-podcast In the inaugural episode of the Okayest Cook podcast, host Chris Whonsetler and his fellow cooks, Andy Heiser, Colton Heiniger, and Corey Cole, dive into their backgrounds and the shared love for food, hunting, and self-sufficiency. They touch upon their personal stories, their journey to becoming better cooks, and how they plan to use the podcast to share experiences, recipes, and the joy of the hunting-cooking nexus with their audience. The episode also introduces the core pillars of the show: education, hunter-gatherer mindset, fitness, and commensality, promising an engaging mix of storytelling, practical advice, and a communal spirit aimed at elevating their cooking game and fostering a deeper connection with food sources. AI Generated 'Chapters' 00:00 Welcome to the Okayest Cook Podcast! 02:13 Meet the Hosts: Our Culinary Journeys and Love for Food 04:18 The Birth of the Podcast: From Cookbook Dreams to Podcast Reality 06:30 Introducing the Co-Hosts: Diverse Backgrounds, Shared Passions 14:59 Exploring Our Relationship with Food: Hunting, Cooking, and Beyond 19:47 The Core Pillars of the Okayest Cook Podcast 24:27 Late Night Rewards: Cooking Deer Meat 24:36 Creating Memories in the Wild 25:01 From Field to Table: A Lifestyle 25:13 Community Dinners and Self-Reliance 26:22 The Importance of Nutrition and Fitness 26:29 CrossFit and Hunting: A Synergistic Approach 27:33 Understanding Food as Fuel 27:59 The Value of Prepping Your Own Food 29:27 The Magic of Wild Game Protein 30:37 Questioning Processed Meats 32:55 The Power of Commensality 39:35 Building a Community Around Food 41:07 Connecting Through Cooking: A Call to Action Tue, 12 Mar 2024 17:48:00 -0000 full 1 1 Okayest Podcast Network In the inaugural episode of the Okayest Cook podcast, host Chris Whonsetler and his fellow cooks, Andy Heiser, Colton Heiniger, and Corey Cole, dive into their backgrounds and the shared love for food, hunting, and self-sufficiency. They touch upon their personal stories, their journey to becoming better cooks, and how they plan to use the podcast to share experiences, recipes, and the joy of the hunting-cooking nexus with their audience. The episode also introduces the core pillars of the show: education, hunter-gatherer mindset, fitness, and commensality, promising an engaging mix of storytelling, practical advice, and a communal spirit aimed at elevating their cooking game and fostering a deeper connection with food sources. AI Generated 'Chapters' 00:00 Welcome to the Okayest Cook Podcast! 02:13 Meet the Hosts: Our Culinary Journeys and Love for Food 04:18 The Birth of the Podcast: From Cookbook Dreams to Podcast Reality 06:30 Introducing the Co-Hosts: Diverse Backgrounds, Shared Passions 14:59 Exploring Our Relationship with Food: Hunting, Cooking, and Beyond 19:47 The Core Pillars of the Okayest Cook Podcast 24:27 Late Night Rewards: Cooking Deer Meat 24:36 Creating Memories in the Wild 25:01 From Field to Table: A Lifestyle 25:13 Community Dinners and Self-Reliance 26:22 The Importance of Nutrition and Fitness 26:29 CrossFit and Hunting: A Synergistic Approach 27:33 Understanding Food as Fuel 27:59 The Value of Prepping Your Own Food 29:27 The Magic of Wild Game Protein 30:37 Questioning Processed Meats 32:55 The Power of Commensality 39:35 Building a Community Around Food 41:07 Connecting Through Cooking: A Call to Action In the inaugural episode of the Okayest Cook podcast, host Chris Whonsetler and his fellow cooks, Andy Heiser, Colton Heiniger, and Corey Cole, dive into their backgrounds and the shared love for food, hunting, and self-sufficiency. They touch upon their personal stories, their journey to becoming better cooks, and how they plan to use the podcast to share experiences, recipes, and the joy of the hunting-cooking nexus with their audience. The episode also introduces the core pillars of the show: education, hunter-gatherer mindset, fitness, and commensality, promising an engaging mix of storytelling, practical advice, and a communal spirit aimed at elevating their cooking game and fostering a deeper connection with food sources.


AI Generated 'Chapters'

00:00 Welcome to the Okayest Cook Podcast!

02:13 Meet the Hosts: Our Culinary Journeys and Love for Food

04:18 The Birth of the Podcast: From Cookbook Dreams to Podcast Reality

06:30 Introducing the Co-Hosts: Diverse Backgrounds, Shared Passions

14:59 Exploring Our Relationship with Food: Hunting, Cooking, and Beyond

19:47 The Core Pillars of the Okayest Cook Podcast

24:27 Late Night Rewards: Cooking Deer Meat

24:36 Creating Memories in the Wild

25:01 From Field to Table: A Lifestyle

25:13 Community Dinners and Self-Reliance

26:22 The Importance of Nutrition and Fitness

26:29 CrossFit and Hunting: A Synergistic Approach

27:33 Understanding Food as Fuel

27:59 The Value of Prepping Your Own Food

29:27 The Magic of Wild Game Protein

30:37 Questioning Processed Meats

32:55 The Power of Commensality

39:35 Building a Community Around Food

41:07 Connecting Through Cooking: A Call to Action

]]> 2716 no