Explore the ancient and modern techniques of drying and dehydrating food, its scientific principles, and practical applications in wild food lifestyle. Learn how to preserve, enhance, and utilize wild ingredients through drying methods.

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⁠⁠⁠⁠⁠⁠Recipes:

⁠Lone Star Jerky⁠

⁠Maple Whisky Trout Jerky⁠

⁠How to Make Heart Jerky⁠

⁠Kimi’s Kitchen Cookbook⁠

Chapters:

00:00 The Art of Drying: A Historical Perspective

03:10 Scientific Principles of Drying Food

06:09 Modern Techniques for Food Drying

08:57 Safety and Nutritional Aspects of Dried Foods

12:14 Practical Applications: Drying Wild Game and Fish

24:29 The Art of Drying Mushrooms

27:45 Exploring Dehydrated Ingredients

30:04 Jerky: A Versatile Snack

32:50 Creative Jerky Recipes

36:05 Innovative Drying Techniques

39:02 Mushroom Drying Essentials

42:29 Cured and Smoked Fish Recipes

Takeaways:

History and cultural significance of drying food

Scientific principles behind drying and water activity

Techniques and equipment for drying food at home

Food safety considerations in drying and dehydrating

Enhancing flavor and nutrition through drying

Keywords:

Food preservation, drying, dehydrating, wild food, food science, jerky, mushrooms, fish, food safety, culinary techniques

Added clips: How Does Freeze Drying Work? Safely Dehydrating and Freeze Drying Foods

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A comprehensive overview of April's seasonal activities across North America, focusing on hunting, fishing, foraging, and cooking wild foods. The report highlights regional differences, key species in season, and practical tips for outdoor enthusiasts and cooks.

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Chapters:

00:00 Introduction to Wild Harvesting and Seasonal Changes

01:07 April's Momentum: Spring Awakens

02:35 Southeast Fishing and Foraging Insights

04:01 Deep South: Refining Patterns in Nature

05:25 Rocky Mountain Transitions: Spring's Arrival

06:51 Midwest: Ice Out and New Opportunities

07:22 Northeast: Transitioning into Spring

08:25 Canada's April: A Month of Transition

09:08 Foraging Summary and Kitchen Reflections

Takeaways:

Seasonal wildlife activity in April

Regional differences in hunting and fishing

Foraging for wild greens and mushrooms

Cooking with fresh wild ingredients

Keywords:

Wild food, hunting, fishing, foraging, spring season, North America, wildlife, recipes, conservation, outdoor activities

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This episode explores the full value of wild animals beyond just protein, emphasizing traditional and cultural uses of all animal parts, including fat, marrow, organs, and connective tissues. It highlights how modern diets and hunting practices can benefit from a holistic approach to animal utilization.

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Chapters:

00:00 The Value of the Whole Animal

02:05 Cultural Shifts in Protein Consumption

05:25 Historical Perspectives on Animal Parts

09:26 The Importance of Fat and Connective Tissue

18:28 Nutritional Insights Beyond Muscle Meat

25:30 The Broader Nutritional Spectrum

32:03 Practical Applications in Cooking

Takeaways:

Full animal utilization in hunting and cooking

Historical and cultural perspectives on animal parts

Nutritional benefits of offal, marrow, and connective tissue

Keywords:

Wild game, full animal utilization, traditional cuisine, connective tissue, collagen, offal, nutrition, hunting, cooking techniques

References:

International Food Information Council — 2023 Food & Health Survey

USDA — Dietary Guidelines for Americans

Vilhjalmur Stefansson — The Fat of the Land

Cordain et al., American Journal of Clinical Nutrition — Evolutionary diets research

• Khatri M, et al. 2021. The effects of collagen peptide supplementation on body composition, collagen synthesis, and recovery from joint injury and exercise: a systematic review.

• Campos LD, et al. 2023. Collagen supplementation in skin and orthopedic diseases: A review of the literature.

• Latoch A, et al. 2024. Edible Offal as a Valuable Source of Nutrients in the Diet—A Review.

• Fuerniss HF, et al. 2024. Nutrient Analysis of Raw United States Beef Offal Items.

• Joy JM, et al. 2024. A Review on Fish Skin-Derived Gelatin.

• de Paz-Lugo P, et al. 2018. High glycine concentration increases collagen synthesis…
  McCarty MF, et al. 2018. Dietary Glycine Is Rate-Limiting for Glutathione Synthesis…

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Justin and Adam explore Newfoundland's unique food landscape shaped by environmental constraints, historical fishing practices, and cultural resilience. From wild fish and seal to the impact of ecological management and market forces, discover how this remote island balances abundance with sustainability.

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Special Guests Mark Kurlansky

Lori McCarthy⁠⁠⁠⁠⁠ Jenn Shears

Chapters

00:00 The Landscape of Newfoundland's Food System

02:09 Historical Context of Indigenous Food Practices

04:58 The Impact of European Arrival on Food Systems

07:05 The Role of Seal in Newfoundland's Culture and Economy

10:47 Wildlife Management and Public Perception

13:10 The Nutritional Value of Seal Meat

16:59 The Collapse of the Cod Fishery and Its Aftermath

21:46 Migration and Shifts in Food Systems

24:13 Resilience and Continuity in Food Practices

26:56 Sustainable Eating in Newfoundland

Takeaways:

Environmental constraints shaping food systems

Historical and cultural significance of fishing and hunting

Impact of policies on local food and economy

Keywords:

Newfoundland, wild food, seal hunting, cod fishery, sustainable fishing, food culture, ecological management, wild game, food preservation, ocean health

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Explore the fragility of our food systems and the importance of community resilience. This episode examines historical and modern disruptions to food supply, the interconnectedness of grocery stores, and how hunters and individuals can prepare for potential crises.

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Chapters:

00:00 The Thought Experiment: What if Grocery Stores Closed?

02:08 Historical Stress Tests: The Great Depression and WWII

04:00 COVID-19 and the Distribution Shock

06:14 The Ecosystem of Grocery Supply Chains

07:28 Personal Food Security: What Do You Have?

08:27 The Global Network Behind Local Groceries

11:16 Relying on Pantry Staples and Local Food

13:45 The Importance of Seeds and Salt for Resilience

15:01 Environmental Factors and Food Accessibility

16:44 Week One: Managing Food with Pantry and Freezer

17:34 Hunters and Overharvesting Risks

19:26 Wildlife and Ecosystem Impact of Food Crises

21:24 Human Behavior and Law in Crisis Situations

24:10 The Limits of Hunting and Food Independence

27:36 Long-Term Food Scarcity and Agriculture Challenges

30:29 Traditional Food Preservation Techniques

32:20 Reviving Cultural Food Skills for Resilience

36:28 Community Over Individualism in Crises

39:18 The Future of Food Security and Cultural Memory

Takeaways:

Our food system works because it operates constantly; any interruption cracks the foundation.

Grocery stores are complex ecosystems, not just buildings, reliant on global logistics and infrastructure.

In crises, reliance on local skills like hunting, gardening, and food preservation becomes crucial.

Community cooperation and shared knowledge are key to resilience in food security.

Practicing traditional food preservation techniques strengthens cultural memory and preparedness.

Keywords:

Food security, grocery stores, resilience, hunting, self-reliance, supply chain, community, wild food, crisis preparedness, sustainability

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The March Food for Field Bulletin discusses the seasonal shifts in hunting, fishing, and foraging across North America, highlighting the transition from winter to spring. It covers regional variations in wildlife activity, migration patterns, and culinary adaptations as fresh ingredients become available.

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⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠The Art of Venison Sausage Making

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Recipes:

Green Chile Snow Goose Burgers

Korean Snow Goose Potstickers (Mandu)

Instant Pot “Pot Likker” Venison and Spring Greens

Braised Duck Soupy Rice with Chopped Greens and Mushrooms

Stewed Dandelion Greens with Chickpeas and ‘Nduja

Chapters:

00:00 Introduction to March's Wild Harvest Report

03:06 Southeast and Deep South Seasonal Changes

05:52 Southwest and Rockies: Transitioning Conditions

09:14 Pacific Northwest and Midwest Migration Patterns

09:47 Northeast and Canada: Winter's Last Grasp

Takeaways:

March is a transition month for wildlife and foragers.

Turkey season opens in parts of the Southeast.

Predator movement increases with breeding seasons.

Peak snow goose migration occurs in March.

Wind affects hunting and fishing strategies.

March is wet in the Pacific Northwest, aiding productivity.

Snow goose conservation seasons dominate in the Midwest.

Ice fishing continues where conditions are safe.

Culinary practices shift from winter to spring ingredients.

March is a transitional kitchen month, blending old and new.

Keywords:

March, hunting, fishing, foraging, seasonal shifts, wildlife, migration, cooking, conservation

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In this episode, Justin Townsend and Adam Berkelmans explore the ancient art of food preservation through salting and curing. They discuss the historical significance of salting, the science behind how it works, and practical applications for home cooks. The conversation delves into the unique considerations for salting fish, the impact of salt on texture and flavor, and the importance of precision in curing. They emphasize that while salting and curing can enhance food, they require careful attention and quality ingredients. The episode concludes with a focus on integrating these techniques into a modern wild pantry approach.

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Links

How To: DIY Cure Chamber

Chapters

00:00 The Art of Food Preservation

05:19 Understanding the Science of Salting

13:23 Practical Applications of Salting at Home

21:09 Salting Fish: Unique Considerations

29:42 The Impact of Salting on Texture and Flavor

37:27 Curing and Salting: A Wild Pantry Approach

Takeaways

You can preserve food without electricity.

Salting was historically about keeping food stable, not just flavor.

Curing requires precision and measurement, not guesswork.

Salt controls water activity, inhibiting microbial growth.

Dry brining is an accessible method for home cooks.

Fish responds to salt faster than red meat.

Curing and salting require attention and intention.

Quality of ingredients is crucial for successful curing.

Salt can enhance flavor and texture in cooking.

Freezing and salting are complementary preservation methods.

Keywords

Food preservation, curing, salting, wild game, fish, home cooking, food safety, preservation methods, salting science, wild pantry

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Justin and Adam are joined by several guests for a conversation exploring the intricate relationship between food and culture in Hawaii, emphasizing the historical significance of traditional practices, the impact of introduced species, and ongoing efforts to revive indigenous food systems. They highlight the importance of sustainability, stewardship, and the cultural memory embedded in food practices, while addressing the challenges posed by modern dependency on imported food.

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⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠The Art of Venison Sausage Making

Special Guests

Lei Wann

Kealoha Domingo

Audrey Wilson

Chapters

00:00 The Ancient Connection of Food and Land in Hawaii

01:23 Understanding Hawaii's Food Landscape

02:15 The Significance of Taro and Poi

04:11 Polynesian Agricultural Innovations

06:24 The Impact of Introduced Species on Ecosystems

08:45 Cultural Practices in Foraging and Hunting

10:47 Traditional Aquaculture and Food Evolution

11:17 The Practicality of Poke and Food Waste

13:41 Seasonal Gathering and Environmental Awareness

16:59 Historical Shifts in Food Sovereignty

19:24 Food Memory and Practical Sovereignty

21:41 The Fragility of Hawaii's Food Systems

24:53 The Importance of Cultural Practices in Conservation

26:48 Reviving Traditional Knowledge and Practices

28:56 Supporting Local Food Systems

30:11 The Tension of Food Dependency in Modern Hawaii

Takeaways

Hawaii's food culture is deeply intertwined with its land and history.

Taro and poi are central to Hawaiian identity and genealogy.

Polynesian settlers created sophisticated agricultural systems.

Introduced species have drastically altered Hawaii's ecosystems.

Foraging practices reflect a deep respect for nature and conservation.

Aquaculture has ancient roots in Hawaiian culture.

Poke originated from practical uses of fish, minimizing waste.

Seasonal changes dictate gathering practices and food availability.

Food sovereignty has been compromised by historical shifts in land control.

Cultural practices are essential for conservation and sustainability.

Keywords

Hawaii, food culture, indigenous practices, sustainability, taro, poi, aquaculture, food sovereignty, cultural revival, environmental awareness

Music

Pauoa Like Ka Lehua, Raymond Kane

Ulupalakua, Ku'ulei's Own

Hole Waimea (mele hula), Kaulaheaonamiku Kiona

Fair Hawaii, Tony Ku with Tomomi Sugiura

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In this episode of the Wild Fishing Game podcast, host Justin Townsend and guest Chris Ingram discuss the often-overlooked world of small game hunting. They explore the importance of small game as a hunting practice, the role of dogs in enhancing the hunting experience, and the cultural shifts in hunting that have led to a focus on trophy hunting. The conversation emphasizes the accessibility of small game hunting, the community it fosters, and the connection between hunters and their dogs. Chris shares his personal journey in hunting and how he has embraced small game hunting as a passion. In this engaging conversation, the hosts explore the multifaceted world of hunting, particularly focusing on the joy of hunting with dogs, the connection between foraging and hunting, and the culinary delights of small game. They discuss the importance of inclusivity in hunting, the unique bond between humans and dogs, and share personal anecdotes about their experiences in the field. The conversation also delves into various cooking techniques and recipes for small game, emphasizing the value of utilizing all parts of the animal. As they wrap up, the hosts encourage listeners to embrace the outdoors and enjoy the simple pleasures of hunting and cooking together.

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Links:

Instagram

United Kennel Club

American Field

Taiwanese Three-Cup Muskrat

Chapters:

00:00 Introduction to Small Game Hunting

15:02 The Importance of Small Game Hunting

29:57 The Role of Dogs in Small Game Hunting

35:28 The Joy of Hunting with Dogs

39:11 Foraging and Hunting: A Unique Connection

45:32 Culinary Adventures with Small Game

56:18 Closing Thoughts and Future Endeavors

Takeaways:

Small game hunting is often overlooked but offers great opportunities.

Late season hunting can be a rewarding experience for many.

Dogs enhance the hunting experience and can be trained for various game.

Small game hunting is accessible and can be done in urban areas.

The connection between hunters and their dogs is vital for success.

Hunting small game can provide a sense of community among hunters.

The evolution of hunting culture has shifted focus towards trophy hunting.

Small game hunting can be a great way to introduce new hunters to the sport.

Conservation and ethical hunting practices are important in the hunting community.

Storytelling and personal experiences enrich the hunting narrative. Small game hunting is an accessible entry point for many.

Dogs enhance the hunting experience and create family bonds.

Foraging and hunting can be interconnected activities.

Culinary creativity is essential in utilizing small game meat.

Squirrel and rabbit are often underappreciated culinary delights.

Accidental meals can lead to the best culinary experiences.

Inclusivity in hunting fosters a welcoming community.

Training dogs for various tasks can deepen the human-animal bond.

Late season hunting offers unique opportunities for adventure.

The relationship between humans and dogs has evolved over thousands of years.

Keywords:

Small game hunting, hunting dogs, outdoor photography, conservation, hunting culture, American Field Magazine, hunting stories, wildlife, late season hunting, hunting community, hunting, dogs, small game, foraging, culinary, outdoor adventures, wildlife, cooking, conservation, family

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The Wild Harvest Report for February 2026 provides a comprehensive overview of seasonal opportunities for hunting, fishing, and foraging across North America. The report explores regions from the Southeast to the Pacific Northwest, detailing unique conditions and wildlife. Additionally, it highlights culinary practices that utilize seasonal ingredients, encouraging listeners to make the most of their harvests and preserved foods.

Takeaways

This podcast is a monthly food first snapshot of the wild season.

February is a month where weather and access conditions can change fast.

Local knowledge and good judgment matter just as much as regulations.

Fishing opportunities vary greatly by region, especially in saltwater and freshwater.

Wild hog hunting is a prime opportunity in many southern states.

Foraging begins with early spring greens in warmer areas.

Ice fishing is a major focus in the Midwest and Northeast.

Culinary practices in February lean towards slow-cooked meals.

Preserved foods from previous seasons should be utilized now.

The best part of the season is often what you notice along the way.

Chapters

00:00 Introduction to the Wild Harvest Report

01:05 Regional Breakdown: Southeast Opportunities

03:51 Exploring the South: Fishing and Hunting

06:12 Southwest Conditions: Wildlife and Foraging

08:05 Rocky Mountain Insights: Winter Challenges

09:56 Pacific Northwest: Rainy Season for Fishing

11:48 Midwest and Prairie States: Ice Fishing Focus

13:46 Northeast and Special Regions: Unique Conditions

15:09 Culinary Focus: Cooking with Seasonal Ingredients

Keywords

wild harvest, foraging, fishing, hunting, seasonal food, North America, February, wildlife, cooking, outdoor activities

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In this episode, Justin Townsend and Adam Berkelmans explore the significance of freezing as a method of food preservation. They discuss the historical context of freezing, the science behind how freezing affects food, and practical tips for safe freezing practices. The conversation also covers the different types of freezers, the impact of air exposure on food quality, and best practices for freezing various types of food. The episode concludes with insights on managing freezer inventory effectively.

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Meat Tracker Magnet⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠

Chapters

00:00 The Importance of Freezing in Food Preservation

05:30 Understanding the Science of Freezing

08:01 Freezer Safety and Best Practices

10:22 Types of Freezers and Their Impact

13:36 The Effects of Air Exposure and Freezer Burn

15:24 Effective Food Wrapping Techniques

19:05 Freezing Different Types of Food

23:46 Managing Your Freezer Inventory

30:11 Conclusion and Next Steps in Preservation

Takeaways

Freezing is a common yet often overlooked method of food preservation.

Historically, freezing was about stability rather than extreme cold.

The introduction of home freezers changed food handling dynamics significantly.

Freezing affects food texture due to ice crystal formation.

Freezer safety is more about handling than arbitrary timelines.

Air exposure leads to freezer burn, which is a form of dehydration.

Vacuum sealing is one of the best methods to prevent freezer burn.

Different foods require different freezing techniques for optimal preservation.

Labeling and organizing your freezer can prevent waste and improve efficiency.

Freezing should be treated as a skill to maximize its benefits.

Keywords

freezing, food preservation, freezer safety, wild food, freezing techniques, food storage, freezer burn, preservation methods, wild pantry, food science

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In this episode of Harvesting Nature, hosts Justin Townsend and Adam Berkelmans discuss the evolution of their podcast, which has expanded beyond hunting and fishing stories to encompass broader themes such as food systems, preservation, and the integration of wild food into everyday life. They introduce three new monthly series aimed at deepening the audience's understanding of wild food culture and practices. The conversation also touches on personal updates, including plans for new books, camps, and the growth of their ecommerce store, all while maintaining a focus on community engagement and feedback.

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Chapters

00:00 Introduction to Harvesting Nature's Evolution

09:03 Personal Updates and Future Plans

14:15 Introducing New Podcast Series

20:01 Exploring the Wild Preservation Pantry

23:59 The Wild Harvest Report and Community Engagement

Takeaways

Harvesting Nature is evolving to include broader food system discussions.

The new series will focus on regional foodscapes and preservation techniques.

Community engagement is key to the podcast's growth and direction.

Keywords

Wild food, food systems, preservation, hunting, fishing, Harvesting Nature, cooking, butchery, food culture, podcast

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In this engaging conversation, Chris Whonsetler, the Okayest Cook, shares his journey into the world of cooking and hunting. He discusses the evolution of his culinary skills, the challenges of sausage making, and the importance of butchery in understanding the food we eat. The discussion highlights the connection between cooking and hunting, the role of photography in food presentation, and the philosophy behind the Okayest Cook brand, which embraces imperfection and encourages others to learn and experiment in the kitchen. Chris emphasizes the value of community and sharing experiences in the culinary world, making it clear that it's okay to be the Okayest cook and that everyone is on their own journey of learning and growth.

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Links

Okayest Cook Website

Instagram

Chris Whonsetler

Chapters

00:00 Introduction to Wild Cooking and Podcasting

02:57 The Journey into Hunting and Cooking

05:49 The Evolution of Cooking Skills

09:02 First Experiences with Wild Food

12:00 Misconceptions and Learning from Mistakes

15:00 The Art of Sausage Making

17:51 Challenges in Sausage Production

19:52 Exploring Butchery Techniques

21:14 The Art of Butchering: Learning Through Practice

22:21 Understanding Cuts: Regional Variations and Terminology

23:55 Visual Aids in Butchering: Enhancing Learning

24:35 Field Care: The Reality of Butchering Wild Game

27:20 The Importance of Proper Butchering Techniques

29:29 First-Time Experiences: Overcoming Intimidation in Butchering

31:20 Prioritizing Cuts: Efficient Butchering Strategies

33:20 Building a Connection: The Relationship Between Butchery and Hunting

35:01 The Decline of Processors: A Call to Learn Butchery Skills

37:35 Favorite Cuts: Surprising Discoveries in Butchering

41:16 The Art of Cooking and Butchering

42:06 The Okayest Cook Philosophy

44:30 Exploring Ingredients and Cooking Techniques

46:40 Culinary Growth and Learning

49:46 The Intersection of Photography and Cooking

52:41 Authenticity in Culinary Exploration

56:10 Embracing Mistakes in Cooking

Takeaways

Cooking and hunting can be learned later in life.

The journey of cooking is filled with trial and error.

Sausage making is a challenging yet rewarding skill.

Butchery connects you more deeply with the food you eat.

Understanding different cuts of meat enhances cooking.

The Okayest Cook brand embraces imperfection in cooking.

Cooking is about enjoying the process, not just the outcome.

Photography enhances the way we appreciate food.

Community and sharing experiences are vital in cooking.

It's okay to be the Okayest cook; everyone starts somewhere.

Keywords

Cooking, hunting, butchery, wild game, sausage making, food photography, okayest cook, culinary skills, recipes, food community

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In this episode, Justin and Adam examine how wild food culture is evolving as it moves into the mainstream. They discuss the influence of technology and AI on hunting, foraging, and social media, the growing respect for indigenous foodways, and the renewed focus on ethical meat care. The conversation also addresses misinformation within the community and the need for self-regulation. Looking ahead to 2026, they explore a coming divide between education-driven content and spectacle-based media, and why preserving traditional knowledge matters more than ever.

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Chapters:

00:00 The Evolution of Wild Food Culture

07:09 The Impact of Technology on Foraging and Butchery

13:57 Misinformation and the Community's Role

20:02 The Future of Wild Food and Social Media Dynamics

24:51 The Impact of AI on Social Media and Entertainment

26:53 Indigenous Voices in the Wild Food Movement

29:58 Challenges and Opportunities in Indigenous Food Sovereignty

32:46 Technology's Role in Wild Food Practices

35:58 The Intersection of Technology and Hunting

41:28 Ethics of Technology in Hunting and Foraging

Takeaways:

Wild food has become mainstream and is now widely shared on social media.

There is a growing appreciation for meat care and fish quality among consumers.

Indigenous foodways are gaining recognition and leadership in the wild food conversation.

Technology is reshaping traditional food practices, including hunting and foraging.

Misinformation about butchery and meat care is prevalent on social media.

Short videos can lead to misconceptions about the complexity of butchery.

Community regulation of information is crucial in combating misinformation. AI is changing the way we consume content on social media.

Indigenous voices are gaining recognition in the wild food movement.

Technology is both a tool and a challenge in wild food practices.

Drones and thermal optics are becoming common in hunting.

Ethics in hunting are being challenged by new technologies.

AI-driven apps can mislead foragers if relied upon solely.

The wild food culture is built on trust and experience.

There is a growing divide between tech-savvy and traditional practitioners.

The future of wild food will require balancing technology with traditional knowledge.

Keywords:

Wild food, foraging, butchery, technology, social media, indigenous foodways, meat care, misinformation, community policing, future trends, AI, social media, indigenous food, wild food, technology, hunting, foraging, food sovereignty, conservation, ethics

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In this episode, Justin Townsend and Adam Berkelmans explore the creative potential of holiday leftovers, particularly focusing on wild game. They discuss various ways to transform leftovers into exciting new dishes, emphasizing the importance of using every part of the meal, including bones and offal. The conversation highlights the value of intentional cooking and the skills developed through working with leftovers, ultimately encouraging listeners to see leftovers as opportunities rather than burdens.

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Leftover Roast Recipe Ideas:

Leftover roast can be sliced, chopped, ground, or shredded and turned into hot or cold sandwiches with leftover holiday sides, pot pie, shepherd’s pie, barley stew, packaged ramen upgrades, Philly cheesesteaks, stacked sliders, breakfast hash, tacos or quesadillas, fried rice, stuffing for Chinese bao buns, lasagnas, pasta bakes, bánh mì sandwiches, subs, spring rolls or egg rolls, risottos, curries, croquettes, fritters, tamales, chili, hand pies, pasties, or even used as pizza toppings.

Leftover Fish Recipe Ideas:

Leftover fish works beautifully in fish cakes, croquettes, chowder, soups or stews, fried rice, tacos, melty sandwiches like tuna melts or Reuben-style sandwiches, fish or potato patties, pasta with cream sauces such as Alfredo, fish salad, dips, smoked fish breakfast hash, pâté, sushi fillings, bagel toppings, quiche or frittata, or baked into a whole fish pie.

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Links:

Mashed Potatoes with Spruce Tip Swirl

Wild Turkey Leg Ravioli with Brown Butter and Sage Sauce

Fuchsia Dunlop’s Spicy Sichuanese Chicken Salad

Chapters:

00:00 Transforming Leftovers: A Culinary Opportunity

02:47 Creative Uses for Wild Game Leftovers

06:20 The Transformation Rule: Elevating Leftovers

11:01 Versatile Mashed Potatoes and Other Sides

13:27 Utilizing Bones and Offal: The Hidden Gems

18:37 The Importance of Using Leftovers

24:11 Intentional Cooking: Skills from Leftovers

25:15 Rapid Fire Leftover Transformations

30:42 Personal Favorites: Transforming Turkey Leftovers

Takeaways:

Leftovers can be transformed into new meals rather than being seen as waste.

Wild game leftovers offer unique flavors and opportunities for creativity.

The transformation rule emphasizes changing the form, texture, or context of leftovers.

Mashed potatoes are one of the most versatile holiday leftovers.

Bones and offal can be used to create rich stocks and broths.

Using leftovers is a way to honor the effort put into sourcing wild food.

Waste is a modern concept that can be mitigated through intentional cooking.

Wild food encourages a deeper connection to ingredients and their value.

Transforming leftovers can enhance cooking skills and creativity.

Leftovers can tell a story and bring new life to previous meals.

Keywords:

Leftovers, wild game, cooking, transformation, holiday meals, creative recipes, food waste, intentional eating, culinary skills, wild food

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In this engaging conversation, Justin Townsend speaks with Nikhil Khanna and Shiven Singh, the duo behind 'Two Brown Guys Hunt.' They explore the intersection of hunting, cooking, and cultural heritage, emphasizing the importance of community and inclusivity in outdoor activities. The discussion covers their personal journeys into hunting, the significance of wild food, and their recent adventures in Africa, highlighting conservation efforts and culinary experiences. They also delve into their family spice blend, which reflects their South Asian roots, and share insights on cooking techniques for wild game. Overall, the conversation celebrates the joy of connecting with nature, food, and each other.

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Links:

YouTube

Instagram

Facebook

⁠Spice Blend - Masala⁠

Two Brown Guys Hunt Website⁠

Chapters:

00:00 The Essence of Hunting and Cooking Wild Food

02:58 Two Brown Guys Hunt: Origins and Backgrounds

05:52 The Journey into Hunting and Fishing

08:58 Building Community in Hunting and Fishing

11:55 Creating an Inclusive Environment for Beginners

14:56 Merging Indian Cuisine with Wild Game

18:04 Exploring Bold Flavors in Wild Game Cooking

20:50 The Role of Spices in Wild Game Preparation

23:49 The Impact of Cultural Heritage on Cooking

27:00 The Adventure of Hunting in Africa

30:12 The Spice Blend: A Family Tradition

38:15 The African Adventure Begins

39:43 Skepticism to Enthusiasm: A Journey of Discovery

42:46 Cultural Perspectives on Hunting and Conservation

45:35 Understanding Wildlife Management in South Africa

48:46 Perceptions of Hunting: Reality vs. Marketing

50:17 The Challenges of Hunting in Africa

52:07 Culinary Experiences: Comparing Wild Game

55:41 The Joy of Sharing Harvested Food

01:00:01 Building Community Through Hunting and Fishing

Takeaways:

Hunting extends beyond the woods to the kitchen.

Wild food is a blend of various cultural traditions.

Two Brown Guys Hunt focuses on mindful harvesting and cooking.

The journey into hunting often starts later in life.

Community building is essential in hunting and fishing.

Inclusivity is key to expanding the hunting culture.

Bold flavors can enhance wild game dishes.

Cooking techniques like sous vide can elevate wild game.

The spice blend is rooted in family traditions.

Experiences in Africa highlight conservation efforts.

Keywords:

Hunting, cooking, wild food, cultural heritage, community, inclusivity, flavors, conservation, African hunting, spice blend

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This conversation explores the complex perceptions surrounding invasive species, examining why some are celebrated while others are vilified. The discussion delves into cultural, economic, and ecological factors that shape public opinion, highlighting the role of narratives and emotional responses in determining the status of various species. The hosts also reflect on the implications of these perceptions for wildlife management and conservation efforts.

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Links:

Invasive Species Shirts and Stickers

Takeaways:

Invasive species are often judged through cultural, economic, and ecological lenses.

Public perception can overshadow actual ecological impacts of species.

Some introduced mammals are celebrated while others are seen as pests.

Birds face an identity crisis as some are revered while others are loathed.

Fish species are often categorized as beloved or villainous based on public sentiment.

Utility and economic value play significant roles in species perception.

Narratives surrounding species can influence their acceptance or vilification.

Once labeled as invasive, species struggle to change public perception.

Cultural traditions can shape how we view certain species.

It's important to question our biases towards invasive species.

Chapters:

00:00 The Villainization of Invasive Species

03:04 Cultural and Economic Perspectives on Invasive Species

04:53 Mammals: Heroes and Villains

22:33 Birds: The Identity Crisis of Invasive Species

26:45 The Journey of Feral Chickens

33:38 The Double Standard of Fish Species

41:10 Perception and Acceptance of Invasive Species

46:25 Conservation and Culinary Solutions

Keywords:

Invasive species, ecology, culture, hunting, perception, mammals, birds, fish, conservation, wildlife management

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In this conversation, Justin Townsend and Adam Berkelmans explore the creative and experimental aspects of cooking, particularly focusing on unique roasts that combine various meats. They discuss the idea of a 'Frankenstein roast' and encourage adventurous cooks to embrace the unexpected in their culinary endeavors.

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Links:

Adam’s Guide to Making a Venison Sirloin Tip Roast

Brad Trumbo’s Guide to Making a Sous Vide Venison Roast

Dustyn Carroll’s Recipe for a Slow Cooked Venison Shoulder Roast with Veggies

Justin’s Guide for Making a Neck Roast in the Slow Cooker

Chase Waller’s Wine-Braised Antelope Shoulder Roast Recipe

Justin’s Indigenous-Inspired Recipe for Juniper Braised Arm Roast with Wild Mushrooms and Hominy

Justin’s Guide to Making the Best Mississippi Pot Roast from Scratch - No Store-Bought Fillers!

Justin’s Citrus Smoked and Braised Venison Shanks

Natalie Auer’s Marry-Me Venison Shank Osso Buco

Don’t Forget New Years! Justin’s Hoppin John with Venison Shank

Amanda Altman’s Venison Wellington Recipe

Jeff Benda’s Jackalope Wellington Recipe, Made with Pronghorn and Jackrabbit

Brandon Dale’s Beer Can Smoked Venison Crown Roast Recipe

Adam’s Guide to Making a Turducken

Brandon Dale’s Teriyaki Glazed Duck

Quincy Milton’s Smoked Duck with Apple Maple Mop Sauce

Amanda Altman’s Spicy Pomegranate Glazed Duck

Adam’s Guide to Spatchcocking, Dry-Brining, and Roasting a Turkey to Perfection

Matt Dollenbacker’s Recipe for Smoked Carp Dip

Dustyn Carroll’s Recipe for Mushroom Stuffed Venison Tenderloin

Adam’s Recipe for Seared Mallard Breasts with Stewed Plums

Danielle Prewet’s Dijon Roasted Hungarian Partridges

Justin’s Wild Turkey Breast Kiev

Adam’s German Christmas Goose Breast for Two Recipe

Justin’s Roasted Quail with Corn Bread Stuffing

Adam’s Beer-Braised Goose Legs on Egg Noodles with Red Cabbage

Ben Burgholzer’s Pan Roasted Halibut Over Wild Mushroom Risotto

Lindsey Bartosh’s Venison Steaks with Whiskey Cream Sauce

Justin’s Seared Duck Breast with Pumpkin Cream Rigatoni

Lindsey Bartosh’s Pheasant Pumpkin Cornbread Stuffing

Gunnar Emberg’s Wild Game Sausage Stuffing

Adam’s Hen of the Woods and Wild Rice Autumn Salad

Adam’s Baked Wild Mushroom Rice

Adam’s Baked Black Walnut Brie in Puff Pastry

Adam’s Guide to Making Your Own Spruce Tip Syrup

Brandon Dale’s Recipe for Wild Sumac Negronis

Takeaways:

Culinary experimentation can lead to unique and memorable dishes.

Combining different meats can create exciting flavor profiles.

Creativity in the kitchen is essential for culinary growth.

Not every experiment will succeed, but the journey is valuable.

Embracing the unexpected can lead to culinary fame.

Beginners should start with simpler recipes before experimenting.

The concept of a 'Frankenstein roast' embodies kitchen creativity.

Cooking is as much about science as it is about art.

Adventurous cooking can inspire others to try new things.

Every great chef has had their share of kitchen failures.

Keywords:

Cooking, culinary experimentation, roast, kitchen science, venison, elk, antelope, caul fat, creativity in cooking

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In this episode, Justin Townsend and Adam Berkelmans dig into the ancient first bite traditions of hunting—those raw, fire-lit moments when hunters taste the animal they’ve just harvested. They explore the history, meaning, and modern interpretations of eating heart, liver, or tenderloin in the field, weaving in cultural rituals, practical cooking tips, and stories that reveal why this primal meal still matters today.

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Links:

The Perception of the Environment

The Best Venison Heart Recipe: Japanese-Inspired Heart Skewers

Curried Steak and Kidney Pie

Making Memorable Meals in the Field

Egyptian Duck Liver Sandwiches (Kebda Eskandarani)

Takeaways:

The first bite after a hunt is more than a meal, it’s a moment of gratitude, connection, and respect for the animal and the land.

Across time and cultures, hunters have shared this ritual, turning survival into ceremony and instinct into reverence.

Ancient traditions from the Arctic to Africa reveal that eating first is both a form of nourishment and a homage to the hunt itself.

The practice carries four meanings: practicality, honor, connection, and gratitude.

Organ meats, such as heart and liver, spoil quickly, making them both a practical and symbolic choice for the first meal.

The act of eating first honors the hunter’s effort and courage while recognizing the life taken.

It also deepens the connection between hunter, animal, and environment, reminding us that hunting is part of a shared cycle.

Gratitude transforms the meal into a moment of reflection, reinforcing respect over pride.

Modern hunters continue the ritual through simple, fire-cooked meals in the field.

A tenderloin or heart sizzling over a campfire carries as much meaning today as it did thousands of years ago.

These first meals are often cooked with minimal tools—just salt, oil, and flame, proving that simplicity carries the most authenticity.

A fresh-cut organ or tenderloin eaten outdoors becomes a lasting memory of the hunt and a story worth retelling.

The episode also explores how social media and trophy photos can blur the line between respect and display.

Cooking in the field brings the focus back to purpose, humility, and connection instead of validation.

Adam and Justin share their own first-bite experiences, from heart skewers to quick tenderloin tacos, proving that ritual and flavor can coexist.

They encourage hunters to start or revive their own first-bite traditions, turning every harvest into a meal that matters.

Keywords:

Gall, taste, unconventional flavors, food science, culinary exploration

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Articles:

The Little Dangers

Alpha-Gal Syndrome: The Red Meat Allergy from a Tick Bite

Takeaways:

There's something ancient about the fear we feel in the dark woods.

Real stories of misidentification, misfortune, and mystery exist in wild food.

One error in the wild can end everything.

Ciguatera poisoning is a hidden danger in seemingly perfect fish.

The wilderness doesn't need monsters to strike fear into you.

Superstitions and rituals in hunting can provide a sense of control.

Cultural taboos often have roots in survival science.

The wild has rules that are written in blood, not ink.

Respect for nature is crucial for survival in the wild.

The importance of caution cannot be overstated when foraging or hunting.

Chapters:

00:00 The Ancient Fear of the Dark Woods

01:03 Real Wild Food Horror Stories

02:10 Tales of Misfortune and Mystery

05:39 The Hidden Dangers of the Wilderness

09:34 Superstitions and Rituals in Hunting

10:48 Cultural Beliefs and Food Traditions

15:59 The Influence of Nature on Hunting Practices

22:22 The Influence of Moon Phases on Hunting

24:21 Rituals and Superstitions in Hunting

27:28 Cultural Taboos and Their Origins

30:22 Survival Science Behind Food Taboos

33:29 The Thrill of Dangerous Foods

36:23 Respecting Nature and Ancestral Knowledge

39:21 The Importance of Caution in the Wild

41:43 Spooky Stories from the Field

Keywords:

Wild food, hunting, folklore, superstitions, nature, food safety, horror stories, cultural taboos, survival, respect for nature

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Recipes:

Wild Greens Mac and Cheese

Stuffed Kudzu Leaves

Barbecue Dolmas Stuffed with Bacon Beef and Cheese

Japanese Knotweed Cake with Streusel Topping

Summer Wild Vegetable Tempura
How to Make Dandelion Jelly

Dandelion and Zucchini Fritters
Stewed Dandelion Greens with Chickpeas and ‘Nduja
Venison Steak with Blackberry Sauce and Corn Salad

Cacio e Pepe with Wild Pork Sausage and Oyster Mushrooms

Takeaways:

Invasive plants can be turned into sustainable meals.

Garlic mustard is edible at every stage of growth.

Kudzu grows rapidly and is edible in various forms.

Japanese knotweed can be used in desserts and jams.

Burdock root is rich in fiber and antioxidants.

Proper identification is crucial when foraging.

Invasive species can have significant ecological impacts.

Foraging can help control invasive plant populations.

Cooking with invasive plants can be delicious and eco-friendly.

Community resources and local foraging groups are invaluable. Burdock requires effort to harvest but is versatile in cooking.

Dandelions are nutritious and can be used in various dishes.

Young dandelion leaves are best for salads, while mature ones are great sautéed.

Dandelion jam is a delightful treat reminiscent of sunshine.

Himalayan blackberries are delicious but invasive, dominating the West Coast.

Eating invasive species is a form of stewardship for the land.

Culinary conservation encourages conscious eating and seasonal food sourcing.

Chapters:

00:00 Introduction to Invasive Edibles

01:20 The Impact of Invasive Plants

03:15 Garlic Mustard: The Ecological Villain

11:25 Kudzu: The Vine That Ate the South

18:00 Japanese Knotweed: A Destructive Invader

25:11 Burdock: The Versatile Root Vegetable

27:36 Exploring Burdock: A Culinary Gem

30:00 Dandelions: The Ubiquitous Superfood

39:41 Himalayan Blackberries: A Sweet Invasive Delight

45:01 Golden Oyster Mushrooms: A Culinary Invasion

50:02 Culinary Conservation: Eating for the Ecosystem

Keywords:

Invasive plants, edible plants, foraging, ecological eating, sustainable meals, garlic mustard, kudzu, Japanese knotweed, burdock, wild foods, burdock, dandelion, Himalayan blackberry, golden oyster mushroom, invasive species, culinary conservation, foraging, wild food, sustainability, nutrition

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Recipes:

Wild Game Cast Iron Enchiladas

Curried Venison Hunter’s Pie

Pork and Chanterelle Casserole

French Onion Chicken of the Woods Casserole

Smoked Gouda, Ham, Potato, and Leek Casserole

Takeaways:

Casseroles are a comforting dish with deep historical roots.

Moisture balance is crucial for a successful casserole.

Layering ingredients properly enhances flavor and texture.

Wild game can add unique flavors to casseroles.

Mushrooms can serve as a meat substitute in casseroles.

Wild rice is an excellent base for casseroles.

Season every layer of the casserole for balanced flavor.

Casseroles can reflect seasonal ingredients and foraging.

Creative toppings add texture and visual appeal to casseroles.

Side sauces can elevate the casserole experience.

Chapters:

00:00 The Comfort of Casseroles

02:45 Historical Roots of Casseroles

05:33 Casserole Techniques and Tips

11:42 Incorporating Wild Game into Casseroles

17:48 The Role of Sauces and Seasoning

29:21 Casserole Techniques and Tips

32:10 Incorporating Game Birds in Casseroles

34:29 Wild Fish in Casseroles

36:36 Using Wild Mushrooms Creatively

41:43 Wild Edibles and Seasonal Ingredients

43:52 Key Takeaways for Perfect Casseroles

45:02 Recipe Highlights and Innovations

Keywords:

Casseroles, wild food, cooking techniques, comfort food, historical recipes, wild game, culinary tips, casseroles recipes, food history, foraging

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This episode delves into the world of invasive birds, exploring their ecological impact and culinary potential. Justin and Adam discuss various species, including rock doves, Eurasian collared doves, songbirds, and waterfowl like snow geese and mute swans. They share insights on cooking techniques, flavor profiles, and sustainable practices for harvesting these birds. The conversation emphasizes the importance of viewing invasive species as a resource and encourages listeners to experiment with historical recipes and modern cooking methods.

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Recipes:

Breaking Up with Dove Poppers: Why It’s Time to Move On

Buttermilk Fried Dove & Waffles with Spicy Bourbon Maple Syrup

Retro Recipe: Sous Vide Peking Dove with Pickled Veggies

Sweet and Spicy Jalapeño Quail or Doves

Roasted Doves and Maitake with Poblano Cream Sauce on Grits

Tandoori Dove with Cilantro-Yogurt Sauce

Takeaways:

Invasive species can be a resource if harvested responsibly.

Rock doves and Eurasian collared doves are common invasive birds in North America.

Both doves are edible and can be prepared in various ways.

Cooking techniques vary based on the age and type of bird.

Songbirds like house sparrows and starlings are often overlooked as food sources.

Mute swans are invasive and can be managed through hunting.

Snow geese are abundant and provide high-quality meat.

Cooking methods for waterfowl include roasting, braising, and grinding for sausage.

Upland birds like pheasants are often introduced and considered game birds.

Historical recipes can provide inspiration for cooking invasive species.

Chapters:

00:00 Introduction to Invasive Species and Their Culinary Potential

02:53 Doves: The Rock Dove and Eurasian Collared Dove

05:55 Flavor Profiles and Cooking Techniques for Doves

08:44 Exploring Other Invasive Birds: Songbirds and Their Edibility

11:25 Harvesting and Cooking Techniques for Songbirds

14:36 Creative Recipes for Dove and Songbird Dishes

17:27 Culinary Traditions and Historical Context of Eating Invasive Birds

32:05 Exploring Urban Wildlife: Pigeons and Sparrows

34:03 The Invasive Mute Swan: A Threat to Native Species

34:29 Snow Geese: Conservation and Culinary Delights

38:20 Canada Geese: The Resident vs. Migratory Debate

41:31 Flavor Profiles of Waterfowl: Snow Geese vs. Canada Geese

46:07 Cooking Techniques for Waterfowl: From Plucking to Braising

51:17 Upland Birds: A Culinary Perspective

53:49 Peacocks: The Ornamental Bird with Culinary Potential

57:39 Final Thoughts on Invasive Birds and Cooking Techniques

Keywords:

Invasive species, hunting, cooking, doves, pigeons, songbirds, waterfowl, recipes, ecological impact, sustainable eating

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In this episode of the Wild Fishing Game Podcast, hosts Justin Townsend and Adam Berkelmans explore the concept of breakfast, emphasizing the importance of incorporating wild foods into morning meals. They delve into the history of breakfast, personal cooking preferences, and the art of sausage making, while also discussing creative ways to prepare hashes, pancakes, and grits. The conversation highlights international breakfast inspirations and encourages listeners to think outside the box when it comes to their breakfast choices.

Takeaways

Real breakfast is about wild ingredients and creativity.

Breakfast has evolved from a necessity to a modern concept.

Historical breakfasts varied greatly by culture and class.

Sausage making allows for creativity with wild game.

Bacon can be challenging to make with wild game.

Breakfast hashes can incorporate a variety of wild ingredients.

Pancakes and breads can be made with wild flours.

Grits and porridge are versatile breakfast options.

International breakfasts offer unique flavors and ideas.

Incorporating wild foods into breakfast enhances nutrition and flavor.

Chapters

00:00 The Essence of Real Breakfast

02:46 Historical Perspectives on Breakfast

05:55 Modern Breakfast Trends and Personal Preferences

07:47 The Art of Breakfast Sausage

08:14 Exploring Bacon: Tradition and Innovation

10:14 Curing Techniques and Wild Game Utilization

26:22 The Great Meat Debate

27:24 Exploring Corning Techniques

29:14 Creative Hash Recipes

34:25 Pancakes and Breads: Wild Variations

41:13 Grits and Porridge: A Breakfast Staple

47:23 International Breakfast Inspirations

52:28 Incorporating Wild Foods into Breakfast

Keywords

wild food, breakfast, cooking techniques, sausage making, historical breakfast, creative recipes, international cuisine, breakfast hash, pancakes, grits

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In this episode of the Wild Fishing Game Podcast, hosts Justin Townsend and Adam Berkelmans explore the culinary potential of invasive species in America's waterways. They discuss various invasive fish and crustaceans, including carp, lionfish, catfish, snakeheads, and rusty crayfish, highlighting their impact on ecosystems and how they can be transformed into delicious meals. The conversation emphasizes the importance of public awareness and consumption in controlling invasive populations, while also sharing tips and recipes for preparing these often-overlooked species.

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Links:

How to Make Smoked Carp Dip and Silver Carp Salad

Swiss Chard Wrapped Grouper

Lemon Peppered Yellowtail with Sauteed Spinach

Snakehead Ceviche

Watercress and Crawfish Salad

Lionfish and Chips Shirt - Eat More Invasive Species

Takeaways:

Invasive species can be delicious if prepared correctly.

Carp, once seen as a nuisance, can be a culinary delight.

Blue catfish are invasive but can be a tasty meal.

Snakeheads are aggressive predators that threaten local ecosystems.

Rusty crayfish compete with native species and disrupt habitats.

Cooking methods for invasive species can vary widely.

Public awareness and consumption can help control invasive populations.

Rebranding invasive species can change public perception.

Eating invasive species is a step towards conservation.

Chapters:

00:00 Invasive Species: A Culinary Opportunity

01:04 Understanding Carp: The Invasive Problem

12:12 Lionfish: The Destructive Marine Invader

23:16 Blue Catfish: A Growing Concern

28:24 Exploring Catfish: Preparation and Recipes

30:57 The Northern Snakehead: An Ecological Threat

38:06 Culinary Adventures with Snakehead Fish

38:37 The Green Crab: Invasive Species and Culinary Uses

46:14 Rusty Crawfish: Impact and Delicious Dishes

Keywords:

Invasive species, carp, lion fish, catfish, snakehead, rusty crayfish, culinary opportunities, fishing, conservation, recipes

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In this episode, Justin Townsend and Adam Berkelmans explore the world of steak, delving into its primal allure, historical significance, and the value of wild game steaks. They discuss various cuts of meat, cooking techniques, and the debate surrounding the best cuts. The conversation also touches on marination and the best cooking methods, emphasizing the importance of flavor and texture in preparing steaks. In this conversation, Justin Townsend and Adam Berkelmans delve into the intricacies of cooking steak, discussing various techniques, cookware options, and flavor enhancements. They emphasize the importance of mastering searing, the benefits of cast iron, and the nuances of grilling versus broiling. The duo also shares insights on sauces and seasonings that can elevate the steak experience, concluding with practical tips for achieving the perfect steak.

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Links:

Venison Steak with Blackberry Sauce and Corn Salad

Venison Steaks with Whiskey-Rosemary Cream Sauce and Mushrooms

Creamy Cajun Steak and Wild Mushrooms

Venison Cube Steak Sandwich with Poblano-Lime Chimichurri

Moose Steak with Truffled Beurre Blanc and Potato Crisps

Podcast Episode 163: Butchering and Cooking the Neck and Denver Steak

Takeaways:

Steak is a primal food with deep historical roots.

Wild game steaks provide a sustainable and flavorful alternative to conventional beef.

Understanding the anatomy of the animal helps in selecting the best cuts.

Leg steaks are often a result of lazy butchering practices.

The backstrap is one of the most prized cuts due to its tenderness.

Cooking in stainless steel or cast iron enhances the flavor through the Maillard reaction. An excellent sear and browning is crucial for steak.

Cast iron pans retain and evenly distribute heat well.

Always preheat your pan to avoid food sticking.

Grilling requires two heat zones for optimal cooking.

Let your steak rest to redistribute juices.

Sauces should enhance, not cover up the meat's flavor.

Brown butter is a simple yet effective sauce.

Experiment with different cooking methods for steak.

Avoid overcooking steak in sous vide to prevent mushiness.

Quality seasoning enhances the steak without overpowering it.

Chapters:

00:00 The Primal Allure of Steak

01:54 A Historical Perspective on Steak

06:29 The Value of Wild Game Steaks

07:42 The Debate: Are Steaks the Best Cuts?

10:01 Understanding Different Cuts of Steak

19:14 Cooking Techniques for Perfect Steaks

24:54 Marination: To Soak or Not to Soak?

30:07 Cooking Methods: Stainless Steel vs. Cast Iron

32:24 Mastering the Art of Searing and Cooking Techniques

34:26 The Benefits of Cast Iron Cookware

36:08 Exploring Cooking Methods: Broiling vs. Grilling

39:40 Grilling Techniques for Perfect Steaks

45:52 Sauces and Seasonings: Enhancing Steak Flavor

51:57 Final Thoughts on Cooking Steaks

Keywords:

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In this episode, we explore the culinary potential of invasive reptiles and amphibians, discussing species such as iguanas, pythons, bullfrogs, and turtles. The conversation delves into the ecological impact of these species, legal and ethical considerations for harvesting them, and various cooking methods and recipes. The hosts emphasize the importance of sustainable eating practices and the role of invasive species in wildlife management.

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⁠⁠The Art of Venison Sausage Making⁠⁠

Links:

Coconut Mango Iguana Tacos

Is Python Good Table Fare?

Rattlesnake Soup…Yes, I said rattlesnake

New Iguana Taco T-Shirts and Stickers: Eat More Invasive Species

Chapters:

00:00 Introduction to Invasive Species Cuisine

01:43 Exploring Iguanas: History and Impact

13:44 The Burmese Python: A Culinary Challenge

25:38 Cooking Techniques and Recipes for Invasive Species

26:51 Exploring Edible Amphibians and Their Risks

28:36 The American Bullfrog: Invasive Species and Culinary Delights

32:06 Frog Hunting Adventures and Culinary Experiences

37:12 Turtle Hunting: Stories and Culinary Insights

41:40 Red-Eared Sliders: Invasive Species and Culinary Potential

45:59 Culinary Recipes and Community Engagement

Keywords:

Invasive species, cooking, reptiles, amphibians, iguanas, pythons, bullfrogs, turtles, sustainable meals, wildlife conservation

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This conversation explores the rich history and cultural significance of kebabs, delving into their evolution from ancient cooking methods to modern interpretations. The hosts share tips and tricks for making perfect kebabs, including skewer selection, marinating techniques, and cooking methods. They also discuss the incorporation of wild game and fish into kebab recipes, highlighting the versatility and adaptability of this beloved culinary tradition. The episode concludes with a variety of delicious kebab recipes that celebrate the flavors of the wild.

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Recipe Links:

Tikka Swordfish Kabobs

⁠The Best Venison Heart Recipe: Japanese-Inspired Heart Skewers⁠

Nigerian Suya – Grilled Meat Skewers

Wild Turkey Souvlaki with Tzatziki

Buffalo Turkey Sausage

Turkey Spiedie Sandwich

Takeaways:

The kebab has ancient roots and is a universal cooking technique.

Kebabs can be made with a variety of wild ingredients.

Choosing the right skewers is crucial for even cooking.

Soaking wooden skewers prevents burning during grilling.

Lean, fast-cooking cuts are best for kebabs.

Marinades enhance flavor and tenderness of the meat.

Kebabs can be cooked over open flames for a smoky flavor.

Different cooking methods can be used for kebabs, including grilling and broiling.

Incorporating wild game and fish adds unique flavors to kebabs.

Kebabs are a cultural bridge, connecting ancient traditions to modern cooking.

Chapters:

00:00 The Kebab: A Culinary Journey Through Time

03:00 The Historical Roots of Kebabs

08:49 Choosing the Right Skewers for Kebabs

18:06 Selecting the Best Proteins for Kebabs

23:19 Marinating Techniques for Flavorful Kebabs

27:02 Meat Preparation and Marinades

29:05 Optimal Cooking Methods for Kebabs

33:50 Incorporating Wild Game and Fish into Kebabs

41:28 Delicious Recipes for Skewers

52:36 Final Thoughts on Skewers and Cooking

Keywords:

Kebab, cooking, wild game, recipes, grilling, history, tips, techniques, outdoor cooking, food culture

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In this engaging conversation, Justin Townsend, Adam Berkelmans, and Joe Cermele explore the vibrant world of fishing culture, storytelling, and the experiences that shape a fishing writer's journey. They discuss the importance of community, the role of food in fishing adventures, and the humorous misadventures that often accompany fishing trips. The conversation culminates in a fun game of 'Fish Tale or Fish Fail,' testing their knowledge of fishing-related facts and stories. In this engaging conversation, Joe Cermele and Justin Townsend explore various aspects of fishing, from trivia about unique fish species to personal anecdotes about family fishing adventures. They discuss favorite fish to catch and eat, the joys of foraging, and the importance of gear while sharing humorous stories and insights. The conversation wraps up with thoughts on future projects and the significance of enjoying the fishing experience without superstitions.

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⁠The Art of Venison Sausage Making⁠

Guest:

Instagram

Cut & Retie Podcast

Takeaways:

Fishing stories often focus on experiences rather than the catch.

Self-deprecation and calamities make fishing stories relatable.

Fishing culture includes everyone, from casual anglers to seasoned pros.

The essence of fishing lies in the community and shared experiences.

Food plays a significant role in fishing culture, often overshadowing the catch.

Writing about mundane fishing trips can be just as impactful as grand adventures.

Building in time to explore local culture enhances fishing trips.

Fishing is about the journey, not just the destination.

Catch and release is a valid practice in fishing, unlike hunting. Snakehead fish can survive out of water for days.

The sarcastic fringe head is a unique and aggressive fish.

Dried cod heads are a common snack in Norway, but not commonly chewed.

Joe's favorite fish to catch is whatever he's currently fishing for.

Toe-tog, or blackfish, is one of Joe's favorite fish to eat.

Family fishing adventures create lasting memories.

Stinging nettle can be a nutritious addition to fish dishes.

Avoid making fishing gear lucky to prevent loss and disappointment.

Joe is a forager first, angler third, enjoying the outdoors.

Joe is always looking for new projects and opportunities in fishing.

Chapters:

00:00 Introduction to Fishing Culture and Storytelling

02:52 The Journey of a Fishing Writer

05:55 Memorable Fishing Experiences and Misadventures

08:51 The Essence of Fishing Stories

11:41 The Role of Food in Fishing Culture

14:45 Catch and Release vs. Harvesting Fish

17:47 The Community of Fishing Culture

26:18 Exploring the Local Culture During Outdoor Trips

30:13 Fishtail or Fish Fail: A Fun Game of Fishing Facts

40:42 Favorite Fish: Catching vs. Eating Preferences

44:19 Adventurous Eating: Kids and Their Culinary Preferences

48:46 Foraging Adventures: Discovering Nature's Bounty

51:36 The Stinging Nettle: Nature's Spa Treatment

56:52 Superstitions and Gear Confessions in Fishing

59:19 Future Projects and Podcasting Journeys

Keywords:

Fishing culture, storytelling, fishing experiences, fishing misadventures, food in fishing, fishing community, fishing stories, fishing writer, fishing podcast, fishing game, fishing, fish trivia, unique fish species, family fishing, foraging, fishing gear, fishing adventures, fishing podcasts, fishing tips, fishing stories

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This conversation explores the hunting, cooking, and ecological impact of invasive species, focusing on nutria, audad, and European hares. The hosts discuss the history of these species in the U.S., their effects on local ecosystems, and the potential culinary uses of their meat. They emphasize the importance of hunting as a conservation strategy and the need to shift cultural perceptions around consuming invasive species. This conversation explores the ecological and culinary implications of invasive species, focusing on the European hare, feral horses, and wild pigs. The discussion highlights the challenges these species pose to native ecosystems and agriculture, while also considering the potential benefits of hunting and consuming them as a means of conservation. The hosts delve into cultural attitudes towards eating these animals, particularly horses, and advocate for a shift in perspective towards invasive species as a valuable food source.

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Takeaways:

Wild pigs are tough, smart, and destructive.

Nutria were introduced for fur farming and became invasive.

Nutria cause significant damage to wetlands and crops.

Hunting nutria can aid in conservation efforts.

Nutria meat is lean and has a mild flavor.

Cultural stigma exists around eating invasive species.

Audad are invasive and threaten native species.

Audad meat varies in flavor based on age and diet.

European hares compete with native species for resources.

European hare meat is dark, lean, and flavorful. European hares were introduced to the US for hunting and have become invasive.

Feral horses are not native to North America and compete with native wildlife.

Eating horse meat is culturally accepted in many countries but controversial in the US.

Wild pigs are highly adaptable and cause significant ecological damage.

Hunting invasive species can aid in conservation efforts and provide food security.

Culinary traditions around invasive species can help shift public perception.

The management of feral horses is costly and politically sensitive.

Wild pigs offer a nutritious and flavorful alternative to domestic pork.

Cultural attitudes towards eating certain animals can hinder conservation efforts.

Engaging in culinary conservation can benefit both ecosystems and communities.

Chapters:

00:00 Introduction to Invasive Species Hunting

05:04 The Nutria: History and Impact

09:49 Culinary Uses of Nutria

12:12 Conservation Efforts and Community Involvement

12:49 The Audad: An Invasive Challenge

21:08 Culinary Potential of Audad

22:04 The European Hare: An Overview

28:57 Culinary Insights on European Hare

29:56 The European Hare: An Invasive Species

36:07 Feral Horses: Cultural and Ecological Dilemmas

45:06 The Controversy of Eating Horses

52:57 Wild Pigs: Culinary Conservation and Management

Keywords:

Invasive species, hunting, nutria, audad, European hare, conservation, culinary uses, wildlife management, ecological impact, sustainable food, European hare, feral horses, invasive species, culinary conservation, wild pigs, hunting, ecology, food security, animal welfare, wildlife management

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In this episode of the Wild Fish and Game podcast, Justin is joined by Rikki, Adam Steele, and Chris Whonsetler to discuss their experiences at the Backcountry Hunters and Anglers annual rendezvous in Missoula, Montana. They share highlights from the event, including their participation in a cooking competition and the various dishes they prepared. The conversation also includes audience questions about cooking techniques, wild game preparation, and personal experiences in hunting and cooking. They reflect on the importance of public lands and the community built around wild food.

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Links:

Okayest Cook Website

Okayest Cook YouTube

Okayest Cook Podcast

Email: Whatscooking@harvestingnature.com

Takeaways:

The rendezvous was a great opportunity to connect with old friends and meet new ones.

Cooking competitions highlight the creativity and skills of chefs in the wild food community.

Using local ingredients can enhance the flavors of dishes prepared for large groups.

Braising is an effective technique for cooking tougher cuts of meat like shanks.

Engaging with the audience through questions can lead to insightful discussions about food and cooking.

The camaraderie among chefs at the event fosters a supportive environment for learning and sharing.

Public lands play a crucial role in food security and recreation.

Cooking with wild game requires understanding the unique flavors and textures of different meats.

The importance of mentorship in the culinary and hunting communities is emphasized.

The hosts encourage listeners to get involved with organizations that support public lands and wild food.

Chapters:

00:00 Introduction and Setup

01:18 Rendezvous Overview and Highlights

02:24 Field Table Cooking Competition

05:08 Cook-Off Experience and Insights

08:12 Food Presentation and Judging Criteria

11:07 Audience Questions and Answers

17:06 Cooking Techniques and Tips

19:49 Favorite Wild Game Recipes

24:59 Final Thoughts and Conclusion

Keywords:

Podcast, cooking, wild game, food competition, hunting, rendezvous, culinary skills, audience questions, food preparation, public lands

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Links:

Instagram

New Cookbook!

Book Tour

To The Bone Substack

Native Seed Search

Takeaways:

The borderlands represent a unique blend of Mexican and American cultures.

Hank Shaw's journey into the borderlands began with his move to Sacramento.

Culinary identity is shaped by the seamless integration of languages and cooking techniques.

Food serves as a bridge to foster understanding and empathy across cultures.

The book 'Borderlands' aims to immerse readers in the beauty and complexity of the region.

Surprising culinary techniques and wild food presence are prevalent in the borderlands.

Char and fire play a crucial role in the cooking methods of the region.

Pounding ingredients for sauces enhances flavor and texture compared to blending.

Mexican oregano differs significantly from standard oregano in flavor and use.

Tepary beans and blue corn are examples of region-specific ingredients with cultural significance. Migration patterns may have influenced culinary traditions.

Indigenous crops are vital for local gardening.

Researching recipes involves deep historical understanding.

Northern Mexican cuisine deserves more recognition.

Traveling in Mexico requires awareness of safety.

Language skills enhance cultural experiences in borderlands.

Tex-Mex cuisine can be authentic and delicious.

Culinary traditions evolve through cultural exchanges.

Cooking is a communal and cultural event.

The cookbook encourages creativity and adaptability in cooking.

Chapters:

00:00 Exploring the Borderlands: A Culinary Journey

02:12 Inspiration Behind 'Borderlands' Book

06:26 Cultural Identity and Culinary Fusion

09:21 Building Bridges Through Food and Storytelling

13:00 Surprising Discoveries in the Borderlands

19:11 Culinary Techniques and Tools from the Borderlands

26:00 Essential Ingredients for Borderlands Cuisine

33:54 Migration and Culinary Heritage

34:56 Gardening and Indigenous Crops

36:37 Researching Recipes and Culinary Traditions

39:30 Top Culinary Destinations in Mexico

41:42 The Art of Mexican Cooking

43:10 Travel Safety and Security in Mexico

47:13 Cultural Respect and Language in Borderlands

48:01 Key Takeaways from the Cookbook

54:37 The Evolution of Mexican Cuisine

55:43 Book Promotion and Upcoming Events

Keywords:

Borderlands, Mexican-American cuisine, culinary journey, Hank Shaw, food culture, wild food, cultural identity, storytelling, cooking techniques, essential ingredients, migration, culinary heritage, indigenous crops, recipes, Mexican cuisine, travel safety, cultural respect, cookbook, gardening, food traditions

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In this episode, Justin Townsend and Adam Berkelmans dive deep into the art and evolution of the burger, with a special focus on wild game and foraged ingredients. They trace the burger’s origins from the Mongol Empire to today’s gourmet variations, highlighting its transformation from a humble meal to a canvas for culinary creativity. The duo explores essential burger-building techniques—from selecting the right protein, bun, and fat content to grinding meat, shaping patties, and using fillers and binders for optimal texture. They also emphasize the importance of resting the meat and choosing toppings that balance flavor and texture. Personal preferences and inventive recipes take center stage, with a playful twist as they create wild burgers using unconventional ingredients. Throughout, the conversation celebrates experimentation and encourages listeners to explore the endless possibilities of burger-making.

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Links:

Moroccan Style Lake Trout Burger

Seared Tuna Burger

Moose Burgers on Bannock Buns

Havarti Stuffed Venison Burgers

Takeaways:

• Wild burgers made from venison, bear, or foraged ingredients offer a unique, pride-filled twist on tradition.

• Fat content and fillers are key to achieving juicy, well-textured patties, especially with lean wild game.

• Toppings can elevate or detract from flavor—balance, texture, and order all matter.

• Cooking methods, grinding, and resting techniques significantly impact taste and moisture.

• The burger has evolved from Mongol roots to a global icon, now reinvented with gourmet ingredients and creative twists.

• Experimentation with styles, toppings, and sliders leads to fun and flavorful discoveries.

Chapters:

00:00 Introduction to Wild Burgers
01:29 Exploring Wild Ingredients
02:26 The History of the Burger
10:02 The Evolution of the Burger
12:26 The Wild Burger Build Off
22:24 Crafting the Perfect Burger: Ingredients and Techniques
24:46 Building Better Burgers: Choosing the Right Bun
27:49 Selecting the Right Protein for Wild Game Burgers
31:21 The Importance of Fat in Burger Making
34:11 Fillers and Binders: Enhancing Burger Texture
37:37 Grinding and Shaping: The Foundation of a Great Burger
40:58 Cooking Techniques: Searing vs. Grilling Burgers
43:52 Final Touches: Toppings and Resting Your Burger
46:40 The Art of Burger Toppings
52:50 Unusual Burger Toppings and Personal Preferences
59:36 Burger Cooking Techniques and Styles
1:03:34 Creative Burger Recipes and Innovations

Keywords:

Wild burgers, venison, bear, trout, foraged toppings, burger history, burger evolution, wild game, cooking techniques, grilling, burger recipes, unique recipes, burger making, burger styles, burger build-off, flavor balance, protein selection, burger ingredients, food conservation, culinary tips, burger toppings, cooking methods

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In this episode, the hosts explore the connection between outdoor activities and health, focusing on the concept of social prescribing. Julia Hotz, a journalist and author, discusses her research on how movement, nature, art, service, and belonging contribute to mental and physical wellbeing. Through real-life examples, the conversation highlights the therapeutic benefits of engaging with nature and community, particularly in the context of mental health recovery. In this conversation, Julia Hotz discusses the profound impact of nature on health and well-being, exploring historical and modern examples of social prescribing. She emphasizes the importance of movement, art, and community in enhancing mental health, particularly in the context of the COVID-19 pandemic. The discussion highlights the need to reconnect with nature, revive play-based childhoods, and the therapeutic benefits of engaging in outdoor activities such as hunting and foraging. Hotz advocates for a holistic approach to health that incorporates these elements into our daily lives.

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Links:

Instagram

The Connection Cure

Takeaways:

Outdoor pursuits like hunting and fishing can enhance health.

Social prescribing connects health professionals with community activities.

The five core ingredients of social prescribing are movement, nature, art, service, and belonging.

Nature has significant mental health benefits, reducing stress and improving mood.

Real-life examples show how fishing can aid in mental health recovery.

Engaging with nature can lead to faster recovery in healthcare settings.

Social connections formed through shared activities can be profound.

The economic growth in Japan had social implications that affected mental health. Health problems can arise from disconnection from nature.

Government campaigns have successfully encouraged nature engagement.

Returning to nature can improve mental health and well-being.

Social prescribing is gaining traction in modern healthcare.

Community and service enhance our connection to the world.

Nature-based activities can combat attention fatigue.

Reviving play-based childhoods is vital for future generations.

Chapters:

00:00 The Healing Power of Nature and Outdoor Pursuits

05:20 Understanding Social Prescribing

11:38 The Five Core Ingredients of Social Prescribing

14:36 Real-Life Examples of Social Prescribing

20:02 The Connection Between Nature and Mental Health

24:11 Historical Context of Outdoor Activities and Mental Wellbeing

26:07 The Health Crisis and Nature's Solution

28:11 Modern Campaigns for Nature Engagement

29:58 Reviving Play-Based Childhoods

33:43 The Power of Movement and Social Prescriptions

39:22 Connecting with Nature through Hunting and Foraging

45:27 The Role of Art in Well-Being

47:44 The Importance of Service and Community

Keywords:

Health, outdoor pursuits, social prescribing, nature, mental health, wellbeing, community, movement, art, belonging, health, nature, social prescribing, movement, art, community, mental health, childhood, hunting, well-being

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Justin Townsend and Adam Berkelmans explore the world of wild tacos, delving into their history, cultural significance, and the creative possibilities they offer. From the origins of corn and the nixtamalization process to the modern taco renaissance, the discussion highlights how tacos have evolved and adapted over time. They also share fun anecdotes and engage in a playful game of Taco Truth or Dare, before concluding with practical tips on making fresh tortillas at home. Justin and Adam then dig into the world of tacos, discussing their preferences for corn versus flour tortillas, exploring various taco fillings from common to wild game, and sharing tips on how to choose the right wild food for tacos. Finally, they provide delicious taco recipes, including unique options like iguana tacos, and emphasize the importance of crafting the perfect taco experience. The discussion is filled with culinary insights, personal anecdotes, and a passion for food culture.

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Links:

Ancho Venison Shank Tacos

Grilled Antelope Tacos with Avocado Cream Sauce

Fish Head Tacos

Coconut Mango Iguana Tacos

Blackened Alligator Tacos with Maque Choux Salsa and Remoulade Sauce

Frijoles y Quelites with Lamb's Quarters

Takeaways:

Wild tacos celebrate the harvest and creativity.

Tacos can be made with a variety of proteins, including wild game.

Nixtamalization is crucial for making nutritious tortillas.

Tacos have deep historical roots tied to corn cultivation.

The evolution of tacos reflects cultural adaptation and resilience.

Modern tacos are experiencing a renaissance with a focus on wild foods.

Tacos can be a platform for seasonal and foraged ingredients.

Making tortillas from scratch enhances the taco experience.

Flour tortillas are better suited for heartier fillings than corn tortillas.

Tacos are a fun and approachable way to enjoy wild food. Corn tortillas are generally preferred for grilled meats.

Flour tortillas are favored for breakfast tacos and quesadillas.

Homemade tortillas enhance the flavor and functionality of tacos.

Wild game can be used for a variety of taco fillings.

Carnitas can be made from any big game animal.

Taco consistency is key; cut ingredients into small pieces.

Don't waste legs from game animals; they make great tacos.

Experiment with different wild foods for unique taco flavors.

Iguana can be a substitute for chicken in recipes.

Enjoy the process of making tacos and eat what you love.

Chapters:

00:00 The Essence of Wild Tacos

03:04 The Historical Roots of Tacos

06:07 Cultural Evolution and Adaptation of Tacos

12:05 The Taco Renaissance and Wild Food Movement

14:58 Taco Truth or Dare: A Fun Exploration

24:02 Crafting the Perfect Tortilla

29:28 Taco Preferences: Corn vs. Flour

34:00 Exploring Taco Fillings: From Common to Wild

45:12 Choosing the Right Wild Food for Tacos

50:58 Delicious Taco Recipes: From Shanks to Iguanas

01:03:03 Final Thoughts on Taco Crafting

Keywords:

Wild tacos, taco history, nixtamalization, cultural evolution, wild food movement, taco recipes, tortilla making, sustainable eating, foraging, culinary creativity, tacos, corn tortillas, flour tortillas, taco fillings, wild game, taco recipes, cooking tips, food culture, culinary techniques, foraging

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In this engaging conversation, Justin and Nate explore the world of fishing and cooking, sharing personal anecdotes and culinary adventures. Nate discusses the origins of his YouTube channel, Shorelunch with Nate P, which aims to make fishing and cooking accessible to everyone. They delve into quirky recipes, the importance of embracing failures in the kitchen, and the culinary potential of invasive species. The episode features a fun game of 'Bait or Plate,' where they evaluate various fish for their culinary value. The conversation also touches on the camaraderie found within the fishing community and the importance of sustainable practices. Justin and Nate explore a variety of topics ranging from tattoo stories and fishing myths to urban fishing adventures and cooking confidence. They share personal anecdotes, culinary tips, and the importance of community engagement in the fishing and cooking world. The discussion culminates in a fun game of 'Hook, Line, or Liar,' where they share fishing stories, one true and one false, inviting listeners to guess which is which. The episode emphasizes the joy of fishing, cooking, and connecting with others.

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Links:

Shorelunch: The Fail Episode

Louisiana Gar Balls

Nate Pischke Instagram

Shorelunch YouTube

Takeaways:

• Nate started Shore Lunch to make fishing and cooking accessible.
• The concept of 'kiss and release' promotes conservation.
• Natural selection plays a role in wildlife encounters.
• The importance of trying new recipes, even in the wild.
• Invasive species can be delicious and should be considered for cooking.
• Fishing is about the experience, not just the catch.
• Cooking failures can lead to creative solutions.
• Nate emphasizes making cooking fun and approachable.
• The ethics of fishing include avoiding waste and respecting ecosystems.
• Catfish are apex predators in their environments.
• Fishing communities foster friendships and connections.
• Culinary possibilities exist for often overlooked fish species.
• Raw freshwater fish can pose health risks.
• The debate on invasive species continues in fishing circles.
• Cooking can be forgiving; failure is part of the process.
• Sharing stories fosters connection and engagement.

Chapters:

00:00 Introduction to Shore Lunch with Nate P

03:32 Nate P's Origin Story

06:23 Quirky Cooking Adventures

10:01 Natural Selection and Cooking Failures

12:57 Rapid Fire: Bait or Plate Game

18:43 Invasive Species and Culinary Opportunities

19:35 The Debate on Rough Fish

20:11 Understanding Ancient Fish: Bofin and Gar

21:22 The Ethics of Fishing: Waste and Conservation

22:38 Exploring Culinary Possibilities: Gar and Bofin

23:41 Catfishing Adventures: Lore of the Red River

24:50 The Apex Predator: Catfish in Ecosystems

25:51 Fishing in the Potomac: Blues and Flatheads

26:51 The Potomac's Fishing Community: Ernie the Hog Snatcher

28:51 Touring the East Coast: Fishing Experiences

30:14 Culinary Adventures: Mahi-Mahi and Beyond

31:54 Friendship and Connection in the Fishing Community

33:20 Cooking Competitions: Jerked Alligator and More

35:33 The Sea Robin: A Unique Catch

36:41 Raw Freshwater Fish: A Cautionary Tale

39:16 Barracuda and the Risks of Eating Fish

40:53 Tattoo Tales and Fishing Myths

44:04 Urban Fishing Adventures

49:01 Cooking Confidence and Culinary Tips

56:11 Fishing Stories: Hook, Line, or Liar?

01:05:13 Final Thoughts and Community Engagement

Keywords:

Fishing, cooking, Shore Lunch, Nate P, culinary adventures, invasive species, fishing techniques, cooking failures, natural selection, food culture, fishing, conservation, catfish, bofin, gar, culinary, Potomac, fishing community, friendship, raw fish, fishing, cooking, urban fishing, culinary tips, tattoo stories, fishing myths, confidence in cooking, fishing stories, community engagement, wild game

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In this episode of the Wild Fishing Game Podcast, hosts Justin Townsend and Adam Berkelmans delve into the world of wild turkey hunting and cooking. They explore the history of the wild turkey, its various species, and the challenges hunters face. The conversation also covers preparation techniques, cooking methods, and innovative gadgets that enhance the culinary experience. With a blend of storytelling and practical advice, the episode captures the essence of the wild turkey saga. In this conversation, the speakers delve into various aspects of turkey preparation and cooking, sharing tips on how to effectively utilize different parts of the turkey, from the breast to the wings. They discuss versatile cooking techniques, creative recipes, and personal hunting experiences, emphasizing the importance of making the most out of every bird harvested. The conversation is rich with culinary insights and personal anecdotes, making it both informative and engaging for listeners interested in cooking and hunting.

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Links:

How to Make Wild Turkey Kiev

Wild Turkey Pesto Melt

Better Than Takeout Sweet & Spicy Wild Turkey

Wild Turkey and Nettle Brothy Beans

Spicy Chipotle Wild Turkey Devilled Eggs

Wild Turkey Thigh Tagine

Takeaways:

The wild turkey is a master of evasion and a challenging target for hunters.

Historically, turkeys have been significant in various cultures, especially among the Aztecs and Mayans.

The name 'turkey' originated from a misunderstanding of the bird's origins.

Wild turkeys were once abundant in North America and became a vital food source for settlers.

Benjamin Franklin advocated for the turkey as the national bird of America.

Conservation efforts have helped wild turkey populations rebound significantly.

Different subspecies of wild turkeys present unique challenges for hunters.

Preparation techniques like brining and tenderizing are crucial for cooking wild turkey.

Modern cooking methods include sous vide, deep frying, and smoking for optimal flavor.

Innovative gadgets can enhance the cooking process and improve results. Remove as much tendon and connective tissues as you can before grinding.

Ground turkey can be used in venison sausage recipes.

Turkey breast can be deep fried like chicken.

Different cooking methods include grilling, smoking, and braising.

Turkey legs and thighs are best slow-cooked or shredded.

Wings can be used for stock or braised and fried.

Utilizing the entire bird enhances flavor and reduces waste.

Creative recipes include turkey Kiev and pesto melt sandwiches.

Cooking turkey with ramps adds a unique flavor.

Hunting experiences provide valuable lessons and stories.

Chapters:

00:00 The Hunt Begins: A Saga of Wild Turkey

03:58 History of the Wild Turkey: From Ancient Times to Today

09:56 Understanding the Wild Turkey: Species and Characteristics

14:47 Preparing the Wild Turkey: Techniques and Tips

20:06 Cooking Methods: From Brining to Smoking

24:55 Innovative Cooking Techniques: Gadgets and Methods

25:20 Preparing Turkey Meat for Cooking

26:04 Versatile Cooking Techniques for Turkey

31:37 Creative Recipes for Turkey Dishes

44:24 Turkey Hunting Stories and Experiences

Keywords:

Wild Turkey, hunting, cooking, history, species, preparation, culinary techniques, conservation, Thanksgiving, outdoor pursuits, turkey cooking, turkey recipes, hunting stories, turkey preparation, cooking techniques, wild turkey, turkey dishes, turkey hunting, culinary tips, game meat

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In this conversation, Justin Townsend and Adam Berkelmans explore the health benefits of foraging and eating wild foods with guest Arthur Haines. They discuss the nutritional advantages of wild foods compared to cultivated options, the concept of neo-aboriginal living, and the importance of reconnecting with nature for overall well-being. Haines shares insights from his background and research, emphasizing the need for a shift in mindset towards sustainable living and the benefits of hunting and gathering for both personal health and the environment. In this conversation, Arthur Haines discusses the critical role of antioxidants in our diet, particularly how a shift to agricultural diets has diminished our intake of these essential nutrients, leading to chronic diseases. He emphasizes the nutritional superiority of wild foods over cultivated ones, highlighting the importance of understanding the nutritional value of what we consume. Haines also delves into the significance of omega fatty acids, explaining how modern diets are skewed towards omega-6 fatty acids, which can lead to health issues. Finally, he advocates for a deeper connection with nature through foraging and consuming wild foods, which not only benefits our health but also fosters a greater appreciation for the ecosystems around us.

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Links:

Arthur Haines

Arthur Haines YouTube

Facebook

Books

Wilder Waters Website

Wilder Waters Community Instagram

Takeaways:

Foraging connects us to our food and the environment.

Wild foods offer greater nutrient density than cultivated foods.

The concept of neo-aboriginal living encourages a participatory mindset.

Chronic diseases are linked to modern agricultural diets.

Learning to feed oneself is a radical act of defiance.

Hunter-gatherers had lower rates of tooth decay and chronic disease.

Sustainable hunting and gathering can benefit the planet.

The decline in dietary diversity is harmful to health.

Minimally modified foods retain more nutrients and phytochemicals.

Connecting with nature through foraging enhances our relationship with food.

Preserving wild species is essential for ecological balance.

Diverse diets, including predators, contribute to better health outcomes.

Chapters:

00:00 Exploring Wild Foods and Health Benefits

04:21 Introducing Arthur Haines: A Journey into Nature

10:20 The Concept of Neo-Aboriginal Living

20:24 Foraging for Health: The Nutritional Benefits of Wild Foods

34:40 The Importance of Antioxidants in Our Diet

39:31 Understanding Nutritional Value: Wild vs. Cultivated Foods

46:57 The Role of Omega Fatty Acids in Health

53:57 Connecting with Nature: The Benefits of Wild Foods

Keywords:

Foraging, wild foods, health benefits, neo-aboriginal, nutrient density, gut health, wild crafted medicines, primitive skills, reconnecting with nature, sustainable living, antioxidants, wild foods, nutrition, omega fatty acids, health, chronic disease, dietary choices, natural history, foraging, ancestral skills

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In this episode, Justin Townsend and Adam Berkelmans explore the world of salads, moving beyond the traditional perceptions of sad lettuce and bottled dressings. They discuss the versatility of salads, the importance of foraging and seasonal ingredients, and delve into the rich history of salads from ancient times to modern culinary practices. The conversation also touches on personal experiences with salad dressings and tips for building the perfect salad, emphasizing creativity and the use of wild foods. In this conversation, Adam Berkelmans and Justin Townsend explore the art of salads, discussing creative storage solutions, the importance of dressings, and how to incorporate wild game and foraged ingredients into salads. They share tips on using fish and seafood, as well as wild edibles, and provide delicious salad recipes that highlight these elements. The discussion emphasizes experimentation and creativity in salad-making, encouraging listeners to utilize what they have on hand for unique and flavorful meals.

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Links:

How to Make Cured Pike Roe

Chicken of the Woods Caesar Salad

Grilled Venison Steak Salad

Dandelion Apple Pecan Salad with Dandelion Vinaigrette

Sora Rail Summer Salad

How to Make Bull Kelp Pickles

Harvesting Nature’s Best Wild Salad Recipes

Takeaways:

• Salads can be a celebration of season and place.
• Foraging for wild ingredients enhances the salad experience.
• Learning one plant a week can improve foraging skills.
• Salads have a rich history dating back to ancient civilizations.
• The word 'salad' is derived from the Latin word for salt.
• Salads were once considered a side dish, now they are full meals.
• Caesar salad originated in Tijuana, Mexico.
• Making your own dressing is easy and enhances flavor.
• Seasoning greens with salt and pepper improves taste.
• Incorporating a variety of textures and flavors makes salads exciting. Meal prepping salads in jars prevents wilting and sogginess.
• Dairy elements like cheese and yogurt enhance salad flavors.
• A basic vinaigrette ratio is three parts oil to one part acid.
• Emulsifiers help create stable salad dressings that won't separate.
• Wild game can be incorporated into salads in various forms.
• Fish can be used in salads, whether cooked, smoked, or raw.

Chapters:

00:00 The Wild Side of Salads

03:03 Current Events and Culinary Adventures

05:59 Foraging and Seasonal Eating

08:54 The Rich History of Salads

15:05 Dressing and Personal Preferences

21:01 Building the Perfect Salad

26:01 Creative Salad Storage Solutions

29:12 The Art of Salad Dressings

32:54 Incorporating Wild Game into Salads

41:51 Exploring Fish and Seafood in Salads

44:55 Utilizing Wild Edibles and Foraged Ingredients

50:11 Delicious Salad Recipes to Try

Keywords:

Salad, wild food, foraging, culinary history, seasonal eating, salad dressing, cooking tips, nutrition, recipes, food culture, salad, meal prep, wild game, salad dressing, foraging, fish, wild edibles, recipes

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In this conversation, Justin and Adam explore the art of stir frying, a quick and flavorful cooking technique with deep roots in Chinese culinary history. They discuss the essential tools, particularly the wok, and share personal experiences with stir fry, highlighting its versatility and appeal. The two delve into the history of stir fry, its evolution over time, and practical tips for mastering the technique at home, making it accessible for both novice and experienced cooks. In this conversation, they explore the intricacies of stir-frying, covering essential techniques, ingredient choices, and creative recipes. They emphasize the importance of using high heat, the right oils, and the velveting technique to ensure tender meat. The discussion also explores the use of wild foods and various starch options like rice and noodles, culminating in practical recipes that highlight the versatility of stir-frying.

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Links:

The Woks of Life

Serious Eats

Chinese Venison and Snowpea Stir Fry

Better-than-Takeout Broccolini Venison 

Venison Heart Stir Fry

Wild Turkey Stir Fry

Wild Pork and Green Bean Stir Fry

Bullhead and Ramp Fried Rice

Spicy Squirrel Stir Fry

Takeaways:

Stir fry is a quick cooking technique that originated in China.

The wok is essential for achieving the best stir fry results.

Stir frying is ideal for weeknight meals and culinary improvisation.

The history of stir fry dates back to ancient China during the Han Dynasty.

Stir fry gained popularity in the West during the 70s and 80s due to health trends.

Use oils with high smoke points like avocado or grapeseed.

Keep the wok moving to achieve the best results.

Cold rice is ideal for making fried rice.

Velveting meat with baking soda enhances tenderness.

Wild game meats work well in stir-fries.

Store rice separately from stir-fry leftovers to maintain texture.

Stir-fry recipes can be easily adapted with available ingredients.

Leftovers can be transformed into quick and delicious stir-fry meals.

Chapters:

00:00 Introduction to Stir Fry: A Culinary Adventure

05:22 The History of Stir Fry: From Ancient China to Modern Cuisine

16:19 Personal Experiences with Stir Fry: A Culinary Journey

22:19 Mastering the Wok: Essential Tools and Techniques

24:54 Steps to Perfect Stir Fry: Techniques and Tips

28:19 Mastering the Art of Stir-Frying

32:03 Choosing the Right Rice and Noodles

36:14 The Velveting Technique for Tender Meat

39:05 Exploring Wild Foods for Stir-Fry

46:21 Creative Stir-Fry Recipes and Leftovers

Keywords:

Stir fry, cooking techniques, Chinese cuisine, wok, culinary history, wild foods, cooking tips, stir fry recipes, food preparation, culinary improvisation, stir-fry, cooking techniques, wild foods, velveting, rice, noodles, recipes, high heat cooking, venison, stir-fry tips

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In this episode, Justin Townsend introduces 'The Art of Innocent Sausage Making,' a comprehensive guide for turning wild game into delicious handmade sausage. He shares the inspiration behind the book, the collaborative effort with fellow enthusiasts, and the detailed content that covers everything from sausage history to recipes. The episode highlights the passion for sausage making and encourages listeners to explore their creativity in the kitchen.

Links

The Art of Venison Sausage Making Hardcover

The Art of Venison Sausage Making Softcover

Takeaways

The book is a step-by-step guide for sausage making.

It was created by passionate individuals with a love for food.

The book addresses the nuances of wild game sausage making.

It includes over 30 sausage recipes with visual ingredient charts.

The authors encourage creativity and personal exploration in sausage making.

Sausage making is rooted in real-world wild food experiences.

The book covers essential gear and preparation techniques.

Temperature control is crucial in sausage making.

The authors will be present at events for book signings.

The book is currently available only on their website.

Keywords

sausage making, wild game, venison, cooking, recipes, food history, outdoor cooking, butchering, Harvesting Nature, book launch

Chapters

00:00 Introduction to the Sausage Book

03:51 The Journey of Sausage Making

06:08 Exploring Sausage Recipes

08:27 Availability and Events

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In this episode, professional forager and culinary alchemist Pascal Baudard takes us on a deep dive into the world of wild foods, fermentation, and sustainable foraging. He shares his journey from a small town in Belgium to becoming a pioneer in the wild food movement in Southern California. The conversation explores the culinary possibilities of invasive species, forgotten flavors, and ancient grains, along with traditional preservation techniques and the art of mustard and bread making. Pascal also discusses wild brewing, the medicinal uses of native plants, and the environmental impact of modern agriculture. With a strong focus on sustainability, he offers practical advice for incorporating wild ingredients into everyday cooking and inspires a renewed appreciation for working with nature.

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Guest:

Urban Outdoor Skills Pascal Baudar

Instagram

Wildcrafted Fermentation

Takeaways:

Pascal's journey into foraging began with his grandmother's teachings.

Food preservation techniques are crucial for utilizing wild foods.

Invasive species can be culinary treasures rather than nuisances.

Rediscovering forgotten flavors can enhance modern cuisine.

Sustainable foraging practices benefit both the environment and local communities.

Learning about wild food can start with just one plant a week.

Dandelion is a common and nutritious wild edible.

Local resources are often overlooked in modern food systems.

Food waste can include native plants.

Mustard can be made from unique local ingredients. Pascal creates a unique smoky beer using wild oats and barley.

Traditional brewing involves boiling plants and adding sugar for fermentation.

Medicinal properties can be infused into beers using various herbs.

The possibilities in brewing are endless and exciting.

Sustainability in cuisine is crucial for environmental health.

Foraging native plants can enhance culinary experiences.

Pascal's upcoming book will focus on edible grains and seeds.

Exploring wild foods can inspire creativity in cooking and brewing.

Chapters:

00:00 Exploring the Wild Pantry

02:58 Pascal's Journey into Foraging

06:13 The Art of Food Preservation

08:59 Invasive Species and Culinary Opportunities

11:51 Rediscovering Forgotten Flavors

15:02 Sustainable Foraging Practices

17:54 Getting Started with Foraging

20:58 Incorporating Invasive Plants into Cooking

35:36 Exploring Fermentation and Gourmet Flavors

39:10 Innovative Uses of Local Ingredients

42:46 The Art of Mustard Making

46:10 Rediscovering Ancient Grains and Seeds

51:24 Insights from Bog Bodies and Ancient Diets

56:07 The Journey of Wild Brewing and Bread Making

01:01:59 Crafting Wild Beers: A Journey into Fermentation

01:10:39 The Art of Traditional Brewing: Techniques and Ingredients

01:20:24 Philosophy of Foraging: Sustainability and Environmental Impact

01:23:40 The Future of Wildcrafted Cuisine: Knowledge and Innovation

Keywords:

Foraging, fermentation, wild food, culinary alchemy, sustainable cooking, invasive species, food preservation, wild crafting, edible plants, wild pantry, fermentation, gourmet food, wild ingredients, ancient grains, local flavors, sustainable cooking, food waste, wild beer, fermentation, traditional brewing, sustainability, foraging, herbal wine, environmental impact, wildcrafted cuisine, native plants, culinary innovation

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In this episode, Justin Townsend and Adam Berkelmans discuss the evolving landscape of hunting in North America, focusing on the rise of food-focused hunters and urban deer hunting. They are joined by AJ DeRosa, who shares his insights on urban deer hunting, the importance of food in hunting culture, and the unique culinary experiences that come with wild game. The conversation explores the challenges and opportunities in modern hunting, conservation policies, and the stories that connect hunters and non-hunters alike. In this conversation, the speakers delve into various topics related to hunting, cooking, and conservation. They discuss the value of bear meat and fat, innovative cooking techniques using indigenous ingredients, and the underappreciated culinary potential of octopus. The conversation transitions into the origins and growth of Project Upland, emphasizing its authenticity and commitment to ethical hunting practices. The speakers also address the challenges facing hunting and conservation today, including the need for a more responsible approach to wildlife management and the importance of acknowledging the impact of lead in hunting. In this conversation, AJ discusses the evolving landscape of hunting, emphasizing the need for the community to embrace scientific truths and adapt to changing practices. He highlights the curiosity of younger hunters, the challenges of recruitment through the R3 program, and the integral role of food in hunting culture. AJ also delves into the political aspects of conservation, arguing that the narrative surrounding hunting has been skewed by partisan politics. He advocates for diplomacy and collaboration among hunters and conservationists to ensure the future of hunting rights and wildlife management.

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The Art of Venison Sausage Making

Guest:

AJ DeRosa Instagram

Project Upland Instagram

Project Upland Website

Takeaways:

Wild food is reshaping the way we think about hunting.

Grouse hunting offers a unique culinary experience compared to big game hunting.

Learning to handle wild game properly is essential for quality cooking.

Diversity in wild game offers a rich culinary experience. Bear fat is highly valued for its culinary uses.

Innovative cooking can elevate traditional ingredients.

Octopus is an underappreciated delicacy that deserves more attention.

Project Upland originated from a desire to spend more time hunting.

Younger hunters are more curious and engaged with ecological issues.

The narrative around hunting needs to be reframed.

Community engagement is crucial for the future of hunting.

Chapters:

00:00 Introduction to Wild Food and Hunting Culture

05:31 AJ DeRosa: Background and Urban Deer Hunting

09:31 The Evolution of Hunting Techniques

22:11 The Role of Food in Hunting

28:43 Culinary Experiences with Wild Game

29:10 The Value of Bear Meat and Fat

31:05 Innovative Cooking with Indigenous Ingredients

33:05 Exploring the Culinary Potential of Octopus

33:59 The Birth of Project Upland

38:54 The Authenticity of Project Upland

44:59 The Ethics of Hunting and Conservation

51:59 The Future of Hunting and Conservation Challenges

55:32 Embracing Change in Hunting Practices

58:11 The New Generation of Hunters

01:00:19 R3 Recruitment and Its Challenges

01:04:26 The Role of Food in Hunting Culture

01:07:03 Politics, Conservation, and Public Perception

01:12:39 The Class War in Hunting Rights

01:15:45 Building Bridges: Diplomacy in Conservation

01:20:34 The Future of Hunting and Food Culture

Keywords:

Wild food, hunting culture, urban deer hunting, conservation policy, food-focused hunters, hunting techniques, culinary experiences, wildlife, food culture, hunting, conservation, food culture, recruitment, public perception, politics, wildlife management, new generation hunters, R3 program, community engagement

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Justin and Adam explore the art and history of stew, discussing its definition, historical significance, and cultural variations. They compare stews and soups, highlighting the evolution of stew-making and the importance of indigenous recipes. The conversation delves into ingredient choices, cooking techniques, and the role of umami in flavor enhancement. They emphasize the comfort of stew, the significance of selecting the right cuts of meat, and the versatility of wild game. Various cooking methods, including crock-pots, ovens, and open-fire cooking, are discussed, along with practical tips and recipes for creating delicious stews.

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Recipes:

Venison Shank Sagamité

African Wild Hog Stew – Potjiekos

Venison Heart Stew

Rabbit, Deer, Pumpkin Beer Stew

Lebanese Goose and Potato Stew

Coconut Fish Stew

Turkish Venison Meatball Stew

Creamy Venison Meatball & Gnocci Stew

Jalapeño Whitetail Stew

Lobster Mushroom Obe Ata Stew

Sudanese Rijla – Purslane, Lamb, and Lentil Stew

How to Make Brown Venison Stock

Homemade Lobster Stock

Basic Dashi Stock

Takeaways:

Stews have a higher solid to liquid ratio than soups.

Cultural variations of stews exist worldwide, including chili and curry.

The first recorded recipe for stew dates back 4,000 years.

Indigenous peoples have unique methods of making stews.

Modern stews evolved from historical recipes in Europe.

Stews are popular among hunters for their ability to tenderize tough meats.

Irish stew became prominent during the potato famine.

Stews can be enjoyed year-round, not just in cold months.

Personal preferences for serving stews vary between bowls and plates.

Stew sandwiches are a delicious way to repurpose leftovers.

Stew is a comfort food that pairs well with buttered bread.

Choosing the right cut of meat is crucial for a good stew.

Searing meat enhances flavor through the Maillard reaction.

Add vegetables at different stages for optimal texture.

Homemade stock is preferred for richer flavor.

Umami ingredients can elevate the taste of stew.

Cooking in the oven provides even heat distribution.

Wild game adds unique flavors to stews.

Stews improve in flavor when left overnight.

Experimenting with ingredients can lead to delicious results.

Chapters:

00:00 Introduction to Wild Game Stews

03:03 Understanding Stews vs. Soups

06:04 Cultural Variations of Stews

08:49 Historical Roots of Stews

11:49 Indigenous Stews and Their Significance

14:51 Evolution of Stews Through Time

18:08 Modern Stews and Their Popularity

20:58 Personal Preferences and Cooking Techniques

24:00 The Comfort of Stew and Personal Preferences

27:00 Choosing the Right Ingredients for Stew

29:57 The Importance of Searing and Thickening

33:09 Adding Vegetables and Flavor Enhancers

35:58 The Role of Liquids and Stocks in Stew

39:05 Umami and Flavor Complexity in Stews

41:47 Cooking Techniques: Oven vs. Crock-Pot vs. Fire

44:59 Wild Game and Unique Ingredients for Stew

48:03 Final Thoughts and Recipes for Delicious Stews

Keywords:

Wild game, stews, soups, cooking techniques, cultural history, indigenous recipes, food history, culinary traditions, stew recipes, hunting

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Guest:

The Incredible Edible Animal Hierarchy

The Westrn

Instagram

Takeaways:

Experiencing nature can lead to profound life changes.

The journey into outdoor writing can stem from personal experiences.

Working in hunting media provides a unique education about food.

Storytelling in the outdoor space should be accessible to everyone.

Understanding the ethics of hunting is crucial for meaningful conversations.

Sarcophagy refers to meat that doesn't resemble its source, while zoophagy does.

Cultural taboos influence what we consider edible.

The future of conservation can be linked to food ethics.

Long-form storytelling can engage audiences more deeply than short posts.

Embracing discomfort in storytelling can lead to greater understanding.

Chapters

00:00 A Profound Encounter with Nature

02:15 Introduction to Nicole Quartieri

03:58 Journey into the Outdoors

08:47 The Intersection of Food and Hunting

11:37 The Birth of The Western

17:42 Exploring the Soul of Storytelling

20:57 Understanding Sarcophagy and Zoophagy

37:48 The Ethics of Hunting and Consumption

Keywords:

Wild kitchen, outdoor writing, hunting, wild food, Nicole Qualtieri, MeatEater, food culture, outdoor adventures, cooking, conservation, hunting, storytelling, long-form writing, food culture, wild game, sarcophagy, zoophagy, collaboration, narrative journalism, seafood mislabelling, hunting, food identity, cultural taboos, storytelling, ethics of eating, conservation

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In this episode, Justin and Adam explore the ancient art of brining, discussing its science, history, and practical applications in cooking. They delve into the benefits of brining for various meats, especially wild game, and share tips on how to effectively brine and corn meats. The conversation also touches on the historical significance of brining, tracing its origins from ancient civilizations to modern culinary practices, and highlights the resurgence of brining in contemporary cooking, including its role in fermentation and foraging. In this conversation, Adam and Justin delve into the intricacies of brining and corning meats, exploring various techniques, flavor profiles, and safety considerations. They discuss the importance of using different liquids and aromatics in brines, the significance of salt percentages, and the differences between brining and corning. The conversation also highlights creative ways to use corned meats in recipes, encouraging listeners to experiment with their culinary creations.

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Recipes:

Corned Venison Hash Breakfast Burritos

Venison and Wild Leek Hash

Wood Fired Goose Breast Pastrami Margherita Pizza

Triple Cheese Canada Goose Pastrami Sandwich

Venison Pastrami

Ancho and Chipotle Chile Smoked Venison Sausage

Takeaways:

Brining enhances flavor, tenderness, and preservation of meats.

The process of brining involves a salt and water solution.

Osmosis is key to the brining process, affecting protein structure.

Different types of salt can yield different brining results.

Brining times vary based on the type of meat or fish.

Curing salts help inhibit bacterial growth during the brining process.

Historical brining practices were essential for food preservation.

Corned beef became popular in Ireland due to low salt taxes.

Pastrami and Montreal smoked meat evolved from corned beef recipes.

Brining can also be applied to foraged ingredients and fermentation. You can flavor brines with various aromatics like ginger and garlic.

Different meats require different brining percentages for optimal results.

Ham and other meats can also be cured and used creatively.

Chapters:

00:00 The Art of Brining: Introduction

01:48 Brining Techniques and Tips

04:27 Understanding Brining: Science and Process

12:17 The Importance of Brining for Game Meat

15:44 Historical Perspectives on Brining

25:11 Brining Wild Foods and Foraged Ingredients

28:47 Exploring Flavorful Brines

31:39 Understanding Brine Percentages

34:57 The Art of Corning Meat

39:10 Curing vs. Corning: Key Differences

43:39 Creative Uses for Corned Meat

55:05 Experimenting with Brining Techniques

Keywords:

Brining, corning, preservation, flavor enhancement, cooking techniques, wild game, food history, fermentation, culinary tips, cooking methods, brining, corning, meat preservation, flavoring, cooking techniques, food safety, curing salts, recipes, culinary experimentation, wild game

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This conversation explores the often misunderstood world of edible insects, known as entomophagy. The discussion highlights the cultural significance, nutritional benefits, and sustainability of incorporating insects into our diets. Aly Moore, a passionate advocate for insect consumption, shares her journey and insights into the growing acceptance of bugs as a food source, while addressing common misconceptions and the need for a shift in public perception. In this engaging conversation, the hosts delve into the world of edible insects, discussing their sustainability, safety, and culinary potential. They explore various types of bugs, from crickets to scorpions, and share unique recipes and preparation methods. The conversation also touches on the humane treatment of insects and the role they can play in sustainable food sources, especially in survival situations. In this engaging conversation, the hosts explore the world of edible insects, discussing what to avoid when foraging, the diverse flavors of various insects, and the nutritional benefits they offer. They also share creative recipes that incorporate insects into everyday meals, highlighting the potential for insects to become a staple in sustainable diets. The discussion emphasizes the importance of reconnecting with food sources and the future of insect consumption as a viable solution for food sustainability.

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Guest:

Instagram

Cooking with Critters

Bugible

Amazon Shop

Takeaways:

Edible insects are a sustainable and nutrient-rich protein source.

Cultural acceptance of insects varies widely across the globe.

Insects can play a significant role in waste management and soil health.

Public health and food policy are crucial in promoting entomophagy.

The future of food may include more insects due to their efficiency in protein production.

Insects can be flavored and tailored for culinary uses, enhancing their appeal.

Education and advocacy are key to changing perceptions about eating bugs. Insects like crickets and mealworms are popular for human consumption.

Safety guidelines include avoiding dead insects and those that are fuzzy or brightly colored.

Crickets have a superior feed conversion ratio compared to traditional livestock.

The flavor of insects varies widely based on diet and life stage.

Insects can be a crunchy, nutritious snack.

Chocolate chirp cookies are a fun way to incorporate bugs.

Insects are easier to digest than many processed foods.

The future of food may include more insect-based options.

Chapters:

00:00 Introduction to Entomophagy

06:56 Aly's Journey into Edible Insects

14:52 Understanding Entomophagy

19:57 Cultural Perspectives on Insect Consumption

27:43 The Benefits of Including Bugs in Our Diet

32:13 The Bug Delivery Delay

33:36 Exploring Edible Insects

35:50 Safety Guidelines for Eating Bugs

37:46 Sustainable Protein Sources

38:24 Mid-Shelf Insects and Unique Preparations

40:21 Top-Shelf Insects and Cooking Techniques

42:15 Humane Methods for Killing Insects

45:15 Gardening and Edible Pests

51:30 Foraging for Insects: What to Avoid

53:29 Exploring Insect Flavors: A Culinary Adventure

55:29 Taste Testing: A Bug Experience

01:01:30 Creative Insect Recipes: From Cookies to Sushi

01:07:34 The Nutritional Benefits of Insects

01:10:27 The Future of Insect Consumption: A Sustainable Solution

Keywords:

Entomophagy, edible insects, sustainable protein, insect farming, cultural food practices, nutrition, food policy, public health, insect cuisine, environmental sustainability, edible insects, sustainable protein, bug recipes, survival food, insect farming, cooking with bugs, insect safety, protein sources, bug tasting, insect cuisine, insect foraging, edible insects, insect recipes, sustainable food, nutritional benefits, culinary adventure, bug tasting, insect cuisine, future of food, environmental sustainability

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In this conversation, Justin Townsend and Mariah Gladstone explore the importance of reconnecting with ancestral foodways and the role of Indigenous cuisine in cultural preservation and environmental sustainability. Mariah shares her journey from growing up in Northwestern Montana to becoming a chef and advocate for indigenous food systems. They discuss the significance of restoring traditional knowledge, making indigenous cuisine approachable, and the joy of experimenting with wild foods. The conversation highlights the connections between food, family, and the landscape, emphasizing the need for accessible recipes that encourage cooking with intention. She explores the intertwined nature of food sovereignty, cultural identity, and political autonomy, advocating for a return to traditional food practices as a means of empowerment. In this conversation, Mariah Gladstone discusses the significance of Indigenous diets, the benefits of foraging, and the challenges posed by food deserts. She shares personal experiences with cooking classes and the transformation of traditional recipes, emphasizing the importance of connecting with local food sources. The discussion also touches on the systemic issues surrounding food accessibility and the need for community resilience in addressing these challenges.

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Guest:

Mountains to Oceans -- Kids' Recipes from Native Land

Instagram

YouTube

Takeaways:

Reconnecting with ancestral foodways is vital for cultural preservation.

Indigenous cuisine can serve as a form of resistance against colonial food systems.

Cooking is not just about nutrition; it's about familial relationships and connection to the land.

Restoring indigenous knowledge requires making it accessible and engaging for all.

Approachability in indigenous cuisine encourages more people to try new ingredients.

Experimenting with wild foods opens up a new world of culinary possibilities.

Indigenous food systems are diverse and abundant, offering unique ingredients.

Community engagement is essential for the revival of traditional food practices. Food was historically used by colonial governments to control indigenous peoples.

The loss of food sovereignty has led to a loss of political power for indigenous communities.

Food education is essential for promoting healthier eating habits.

Connecting with nature through foraging can enhance well-being.

Podcasts serve as a modern platform for sharing knowledge and culture.

Chapters:

00:00 Reconnecting with Ancestral Food Ways

05:31 Mariah Gladstone's Journey into Indigenous Cuisine

10:24 Restoring Indigenous Knowledge and Food Systems

16:11 Approachability of Indigenous Cuisine

24:42 Experimentation with Wild Foods

24:56 What's Cooking Next?

26:47 Food as a Tool of Resistance

32:26 The Interconnection of Food and Sovereignty

36:53 Engaging with Local Food Systems

45:56 Re-Indigenizing Diets: A Path Forward

55:15 Exploring Indigenous Diets and Cooking Classes

58:17 The Importance of Foraging and Urban Food Sources

01:01:52 Understanding Food Deserts and Their Impact

01:10:21 Redefining Food Accessibility and Community Resilience

Keywords:

Ancestral food, indigenous cuisine, food sovereignty, environmental sustainability, cultural preservation, decolonizing diets, wild foods, cooking with intention, indigenous ingredients, food systems, food sovereignty, indigenous food systems, resistance, nutrition, cultural identity, local food, decolonization, sustainable agriculture, community engagement, health, Indigenous diets, cooking classes, foraging, urban food sources, food deserts, food accessibility, community resilience, traditional recipes, health benefits, cultural heritage

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In this episode, Justin Townsend and Adam engage with Anthony Grogan, host of the Irish Hunting Podcast, to explore the rich traditions of hunting in Ireland. They discuss Anthony's personal journey into hunting, the nutritional benefits of wild game for families, and the importance of ethical hunting practices. The conversation also delves into the various species hunted in Ireland, the cooking techniques for wild game, and the legal aspects surrounding the sale of wild game meat. They discuss the misconceptions about wild game in restaurants, the importance of sustainable hunting, and the evolution of personal taste preferences towards game meat. The conversation also touches on cooking techniques, the significance of family meals, and the often-overlooked culinary potential of pigeon meat. Overall, the discussion highlights the cultural and personal connections to food and hunting.

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Guest:

Irish Hunting Podcast

Instagram

Facebook

Takeaways:

Hunting traditions in Ireland have evolved over time due to historical factors.

Wild game plays a significant role in family nutrition, with many families relying on it for sustenance.

Cooking techniques for wild game can be adapted to make it more appealing to children.

The Irish Hunting Podcast aims to educate and connect the hunting community.

Ethical hunting practices are crucial for wildlife management and conservation.

Hunters often have a deeper understanding of animal populations and ecosystems than non-hunters.

There are four main species of deer in Ireland, each with unique characteristics.

Legal regulations around hunting and selling wild game vary by country.

The community aspect of hunting fosters friendships and shared experiences across borders.

Hunting can be a sustainable and low-carbon footprint source of food. Most venison sold in stores comes from farms.

There's significant mislabeling of wild game in restaurants.

Venison is a staple meat for many families.

Cooking techniques can enhance the flavor of game meat.

Taste preferences can evolve over time with exposure to different foods.

Pigeon meat is often underestimated but can be delicious.

Family meals can foster communication and connection.

Sustainable hunting practices are crucial for wildlife populations.

Cooking with wild game can be a rewarding experience.

Recipes should be adapted to personal taste rather than strictly followed.

Chapters:

00:00 Exploring Irish Hunting Traditions

03:03 Anthony Grogan's Journey into Hunting

08:15 The Role of Wild Game in Family Nutrition

11:25 Cooking Wild Game: Techniques and Tips

13:14 The Evolution of the Irish Hunting Podcast

18:15 Ethics and Management in Hunting

21:38 Species of Game in Ireland

33:29 Legal Aspects of Selling Wild Game Meat

36:36 The Wild Game Debate

39:24 Culinary Preferences and Cooking Techniques

49:54 Evolving Taste Buds and Game Meat Appreciation

56:22 Pigeon Hunting and Culinary Insights

Keywords:

Irish hunting, wild game, hunting traditions, Anthony Grogan, hunting podcast, game cooking, hunting ethics, deer species, wild game nutrition, hunting community, wild game, venison, cooking techniques, taste evolution, hunting, pigeon hunting, culinary preferences, sustainable food, game meat, food education

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This conversation delves into the historical and contemporary significance of trapping in North America, exploring its role in wildlife management, the fur industry, and the cultural implications of hunting and trapping practices. The discussion highlights the need for unity among hunters and trappers, the challenges posed by anti-hunting groups, and the current trends in the fur market, particularly regarding beaver and other fur-bearing animals. In this conversation, Doug Chiasson discusses various aspects of trapping, including fashion trends related to fur, the lifecycle of trapped animals, and the culinary potential of various species. The dialogue also explores the importance of indigenous knowledge in sustainable trapping practices and the resources available for those interested in the fur trade. The conversation concludes with a discussion on the future of trapping and its role in wildlife management and conservation.

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Guest:

Doug Chiasson

Instagram

Fur Institute of Canada

Fur Takers of America

National Trappers Association

Truth About Fur

Truth About Fur Podcast

Contact: info@TruthAboutFur.com

Media: media@TruthAboutFur.com

Takeaways:

Trapping has deep historical roots in North America, influencing geography and culture.

The fur industry is facing challenges but also opportunities for resurgence.

Unity among hunters and trappers is essential to combat anti-hunting sentiments.

Sustainable fur harvesting practices are crucial for wildlife management.

The beaver market is currently strong, driven by fashion trends.

Trapping is still a viable source of income for many in rural communities.

Fur is a biodegradable and organic product, making it environmentally friendly.

There is a growing interest in fur products among younger generations.

Indigenous practices offer valuable insights into sustainable trapping and wildlife management.

Beaver meat is versatile and can be used in various recipes, similar to traditional meats.

There is a growing interest in educating the public about the realities of the fur trade.

Trapping regulations vary significantly between Canada and the United States.

Supporting the fur trade can be as simple as purchasing fur products.

The future of trapping relies on balancing conservation efforts with commercial interests.

Trapping plays a crucial role in managing wildlife populations and preventing overpopulation.

Chapters:

00:00 Introduction to Trapping and Its Historical Context

17:07 The Role of Trapping in North American History

33:06 Current Trends in Trapping and Fur Markets

34:17 Fashion Trends and Fur Culture

38:57 The Lifecycle of Trapping: From Carcass to Consumption

44:08 Exploring Edibility: What Can Be Eaten from the Trap?

51:58 Indigenous Knowledge and Sustainable Practices in Trapping

55:12 Navigating the Fur Trade: Resources and Support

01:00:04 The Future of Trapping: Balancing Conservation and Commerce

Keywords:

Trapping, North America, fur harvesting, sustainable hunting, wildlife management, fur industry, historical significance, predator management, nuisance animals, beaver market, trapping, fur trade, sustainable practices, indigenous knowledge, wildlife management, fashion trends, edible wildlife, conservation, fur culture, trapping resources

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Takeaways

Adam's journey into hunting began later in life, influenced by his culinary background.

He emphasizes the importance of mentorship in learning to hunt.

Butchering wild game can be daunting, but practice is key.

Cooking wild game offers a unique culinary experience compared to farmed meats.

Adam finds joy in the entire process from hunting to cooking.

He encourages aspiring hunters to start small and learn through experience.

The connection to nature deepens through the act of hunting.

Learning about other cultures' cuisines can enhance wild game cooking.

Adam's experiences highlight the surprises in flavor and texture of wild game.

He believes in using every part of the animal to honor its life.

Chapters

00:00 Introduction to Culinary Exploration and Hunting

02:51 The Journey from Kitchen to Wilderness

05:54 Learning to Hunt: Overcoming Barriers

09:05 The Importance of Mentorship in Hunting

12:08 Butchering Wild Game: Tips for Newbies

15:02 From Woods to Plate: The Culinary Experience

18:01 Surprises in Wild Game Cooking

21:07 Learning from Other Cultures

23:58 Hunting and Nature: A Deeper Connection

27:10 Advice for Aspiring Hunters

Keywords

hunting, wild game, culinary exploration, adult onset hunters, butchering, nature connection, food journey, mentorship, wild foods, cooking tips

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In this episode, we explore the culinary philosophy of Jennifer McLagan, an award-winning chef and author, who emphasizes the importance of using every part of the animal in cooking. From blood to bones, she shares innovative recipes and techniques that highlight the value of overlooked ingredients. The conversation delves into her journey as a chef, the significance of sustainable cooking practices, and the creative ways to incorporate blood and bones into everyday meals. In this conversation, the speakers delve into the culinary uses of various animal parts, emphasizing the nutritional benefits of bone marrow, the importance of utilizing bones and fat in cooking, and exploring the often-overlooked odd bits of meat. They share personal experiences and recipes, highlighting the flavors and textures that can be achieved through proper preparation and cooking techniques. In this conversation, Jennifer McLagan shares her insights on the culinary world of offal and organ meats, discussing unique dishes from around the globe, the cultural significance of these ingredients, and the versatility of hearts in cooking. The discussion also delves into the importance of bitter flavors in our diets, the impact of seasonality on food choices, and the health benefits associated with consuming bitter foods. The conversation concludes with reflections on the importance of culinary education and resources for those interested in exploring these themes further.

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Guest:

Jennifer McLagan

Instagram

Kitchen Arts and Letters Bookstore

Good Egg Bookstore

Takeaways:

Eating the whole animal is a responsibility for meat consumers.

Blood is often wasted but can be a valuable ingredient.

Innovative recipes can make blood more approachable.

Bones are essential for making stock and enhancing flavor.

Marrow is nutritious and delicious, often overlooked in cooking.

Sustainable cooking practices are becoming more popular.

Cooking with blood can be as simple as using it in scrambled eggs.

Caul fat is a valuable kitchen resource for wrapping and flavoring dishes.

Many hunters discard bones, missing out on valuable culinary opportunities.

Rendering fat can create liquid gold for cooking.

Odd bits like pig's ears and brains can be delicious when prepared correctly.

Lungs can be mild and require flavorful accompaniments in cooking.

Exploring different animal parts can lead to unique culinary experiences. Offal dishes can be surprisingly mild and delicious.

Sweetbreads are a staple in French cuisine.

Fat can balance out the bitterness in dishes.

Seasonal eating is crucial for flavor and health.

Bitter flavors can be acquired over time as taste buds change.

Culinary education is essential for exploring unique ingredients.

Chapters:

00:00 Introduction to Culinary Philosophy

03:00 The Journey of a Culinary Artist

05:53 The Importance of Using the Whole Animal

08:54 Exploring the Concept of Blood in Cooking

12:06 Innovative Uses of Blood in Recipes

14:54 The Value of Bones in Cooking

18:01 Conclusion and Future Insights

26:09 The Nutritional Power of Bone Marrow

30:53 Maximizing Meat: The Importance of Bones

31:53 The Role of Fat in Cooking

40:01 Exploring Odd Bits: A Culinary Adventure

47:43 Exploring Unique Offal Dishes

50:26 Cultural Significance of Organ Meats

52:52 The Versatility of Hearts in Cooking

55:38 The Importance of Bitter Flavors

01:03:05 Seasonality and Its Impact on Flavor

01:07:48 Closing Thoughts and Resources

Keywords:

Culinary philosophy, whole animal cooking, blood recipes, bones in cooking, sustainable cooking, Jennifer McLagan, wild food, cooking techniques, food sustainability, innovative recipes, bone marrow, cooking, nutrition, fat, odd bits, venison, culinary uses, hunting, meat preparation, flavor, offal, organ meats, cooking, culinary culture, bitter flavors, foraging, seasonal eating, Jennifer McLagan

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In this episode, Justin and Adam speak with chef Kevin Gillespie about the intersection of Southern cuisine, hunting, and foraging. They explore Kevin's culinary journey, the historical significance of wild game in Southern kitchens, and the evolution of American food traditions. The conversation also touches on the local food movement, sustainable practices in hunting, and the importance of educating the public about food sourcing and preparation. Kevin goes on to discus the challenges and opportunities presented by invasive species, the culinary value of wild game, and how these elements intersect with Southern cuisine. He emphasizes the importance of diversifying food sources and the need for a deeper connection to the food we consume. The discussion also touches on ethical eating, local food movements, and the role of community in embracing wild ingredients.

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Guest:

Kevin Gillespie Instagram

Red Beard Website

Gunshow Restaurant Instagram

NÀDAIR Restaurant Instagram

Kevin Gillespie X

Facebook

Takeaways:

Kevin Gillespie grew up in a family that sourced their food through hunting and gardening.

The reliance on wild game was significant in Southern kitchens historically.

Wild food has become an elite form of cuisine in modern times.

Education about food sourcing is crucial for sustainability.

The local food movement has gained traction post-pandemic.

Hunting and foraging traditions have evolved over time.

The importance of wild game in Southern cooking is often overlooked.

Sustainable practices in hunting can help manage wildlife populations.

The perception of food has shifted from necessity to choice.

Feral hogs present an opportunity for sustainable meat sourcing. We could fix a lot of problems with invasive species.

Diversifying our food sources can lead to better sustainability.

Culinary value in wild game can enhance public awareness.

Southern cuisine has deep roots in wild game cooking.

Cooking with wild game connects us to our food sources.

Efforts to embrace wild ingredients should be community-driven.

Education about food systems is crucial for change.

The joy of cooking comes from the effort involved.

Wild game can improve traditional recipes significantly.

Cultural significance of food should be accessible to all.

Chapters:

00:00 Introduction to Southern Cuisine and Hunting

02:31 Meet Kevin Gillespie: A Culinary Journey

10:11 The Importance of Wild Game in Southern Cooking

15:33 Historical Significance of Hunting and Foraging

21:26 Evolution of American Diet and Food Traditions

28:20 Local Food Movement and Its Implications

30:39 Sustainable Practices in Hunting and Foraging

35:10 The Challenge of Invasive Species

39:53 Culinary Value of Wild Game

41:07 Southern Cuisine and Wild Game Recipes

51:21 Connecting with Food: The Human Experience

53:16 Embracing Wild Ingredients in Cooking

Keywords:

Southern cuisine, wild game, hunting, foraging, Kevin Gillespie, food traditions, local food movement, sustainable practices, culinary journey, American diet, wild game, southern cuisine, invasive species, culinary value, food systems, hunting, ethical eating, local food movements, food education, community engagement

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Justin, Collin, and Jack embark on a two-day hunt for sika deer on Maryland’s Eastern Shore. They recount their experiences navigating the cold, marshy terrain, developing strategies for hunting this elusive non-native species, and adapting to the environment's unique challenges. They also conduct a taste test, comparing sika deer to whitetail venison, offering insights into their flavors, textures, and culinary potential. Along the way, they share fun facts about sika deer, reflections on the hunt, and cooking ideas for this small but flavorful game animal.

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Key Takeaways

1. Sika Deer Adaptation: Non-native to the U.S., sika deer thrive in Maryland’s marshes, offering a unique hunting challenge due to their small size and elusive nature.
2. Hunting Challenges: Ground hunting in cold, marshy conditions requires patience, strategy, and proper gear for success.
3. Taste and Cooking: Sika deer meat is mild, tender, and versatile, ideal for recipes like breakfast sausage or braised dishes.
4. Strategies and Gear: Sitting at marsh-woodland edges and using insulated, waterproof gear were critical to the hunt’s success.
5. Unique Experience: Hunting sika deer combines the thrill of a challenging pursuit with the reward of a distinctive culinary experience.

Chapters

00:00 Introduction to Sika Deer Hunting

03:12 Taste Test: Whitetail vs. Sika Deer

06:10 Understanding the Sika Deer Species

09:01 Hunting Experience: Planning and Permits

11:50 Hunting Techniques and Strategies

18:09 Field Stories: The Hunt Unfolds

24:12 Reflections on the Hunt and Lessons Learned

28:23 Adapting to Cold Conditions

30:47 Hunting Strategies for Sika Deer

32:16 The Thrill of the Hunt

38:29 Culinary Delights: Cooking Sika Deer

44:37 Reflections on the Hunting Experience

54:17 Final Thoughts and Future Plans

Keywords:

hunting, wild food, taste test, Maryland, game animals, hunting techniques, wildlife, outdoor adventure, cooking, Sika deer, hunting strategies, cold weather, culinary experiences, hunting reflections

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In this episode, Justin Townsend and Adam explore the world of wild game pasta, discussing everything from the history of pasta to the best ways to pair pasta shapes with wild game. They share personal hunting experiences, delve into the origins of pasta, and provide insights on choosing the right pasta for different dishes. They explore the intricacies of pasta, from the various shapes and their culinary uses to essential cooking techniques for perfect pasta. They then delve into the importance of aromatics, the art of crafting ragu, and the unique ways to incorporate wild game and foraged ingredients into pasta dishes. The discussion also highlights seasonal recipes, umami boosters, and creative cooking methods that elevate traditional dishes. With a wealth of tips and personal anecdotes, this episode serves as a culinary guide for novice and experienced cooks alike.

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Join our Pig Camp with Hank Shaw

Recipes:

Harvesting Nature's Top Wild Pasta Recipes

Venison Shank Ragu

Braised Squirrel Ravioli in a Brown Butter Walnut Sauce

Seared Duck Breast with Pumpkin Cream Rigatoni

Walleye Spaghetti all’Acqua Pazza

Lake Trout-Stuffed Rigatoni with Pesto Sauce

Florida Spiny Lobster Mac and Cheese

“Crab” Linguine with Hericium

How to Make Wild Mushroom Miso Garlic Scampi

Ramp Pasta with Sweet Chili Crisp-Butter

Wild Greens Mac and Cheese

Takeaways:

Wild game can elevate pasta dishes with unique flavors.

Pasta has a rich history dating back over 4,000 years.

The origins of pasta are debated, with many theories.

Dried pasta became popular for storage and shipping.

Choosing the right pasta shape enhances the dining experience.

Different pasta shapes pair better with specific sauces.

Quality pasta can be found at various price points.

Making pasta at home can be simple and rewarding.

Baked pasta dishes benefit from tube-shaped pasta.

Homemade pasta can elevate your cooking experience.

Always taste pasta while cooking to achieve the desired doneness.

Meatballs can be made with various wild game meats.

Using fresh herbs can enhance the flavor of meatballs. Using both fresh and dried aromatics can enhance flavor.

Caramelization is key to achieving the right garlic flavor.

Chapters:

00:00 Introduction to Wild Game Pasta

03:00 Hunting Adventures and Wild Game Experiences

05:57 The History of Pasta: Origins and Evolution

12:00 Pasta Shapes and Their Perfect Pairings

18:01 Choosing the Right Pasta: Fresh vs. Dried

23:57 Exploring Different Pasta Types and Uses

24:38 The Art of Pasta Shapes

30:59 Techniques for Perfect Pasta Cooking

39:03 Wild Game and Pasta Pairings

45:50 Crafting the Perfect Meatball

50:04 Flavor Foundations: The Role of Aromatics

51:59 Crafting Comfort: The Art of Ragu

53:54 Pasta Perfection: Techniques and Tips

55:54 Umami Boosters: Enhancing Flavor Profiles

58:07 Wild Game Wonders: Unique Pasta Recipes

59:59 Seasonal Sensations: Duck and Pumpkin Cream

01:01:57 Wine and Meat: A Flavorful Combination

01:04:02 Cured Delights: Incorporating Charcuterie

01:05:51 Seafood and Pasta: A Match Made in Heaven

01:08:11 Creative Stuffing: Rigatoni and Beyond

01:10:07 Lobster Love: Mac and Cheese Reinvented

01:12:06 Offal in Pasta: A Rich Addition

01:14:10 Foraged Flavors: Wild Mushrooms and Greens

01:15:46 Final Thoughts: Embracing Wild Ingredients

Keywords:

wild game, pasta, cooking, history of pasta, pasta shapes, hunting, culinary adventure, food pairing, Italian cuisine, wild game recipes, pasta, cooking techniques, wild game, meatballs, pasta shapes, culinary tips, Italian cuisine, food pairing, home cooking, recipes, cooking, pasta, ragu, wild game, umami, flavors, recipes, culinary techniques, foraging, seasonal cooking

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In this episode of The Rookies, host Ken Chapman interviews Steph Spears, an adult-onset hunter who transitioned from a career in solar energy to sustainable meat sourcing through hunting and spearfishing. Steph shares her journey of connecting with the land, Hawaii's cultural values, and hunting's ethical considerations. She discusses her first hunting experiences, the importance of community in learning these skills, and how she has embraced cooking with wild game. The conversation emphasizes the need for responsible sourcing of meat, the joy of participating in nature, and the supportive networks available for new hunters.

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Takeaways

The industrial meat system has significant environmental impacts.

Cultural values can deeply influence food sourcing decisions.

Hunting and spearfishing can provide sustainable meat options.

Community support is crucial for adult onset hunters.

The experience of hunting is about more than just the kill.

Respect for the animal is a key part of ethical hunting.

Cooking wild game requires different techniques based on the meat.

There are many resources available for new hunters to learn.

Mentored hunts can provide invaluable hands-on experience.

Building relationships in the hunting community fosters learning and support.

Chapters

00:00 Introduction to Sustainable Meat Sourcing

03:06 Cultural Values and Their Impact on Food Choices

06:36 The Journey into Spearfishing and Hunting

12:32 Overcoming Barriers as an Adult Onset Hunter

17:16 First Hunting Experience and Lessons Learned

22:52 The Ethics of Hunting and Respect for Nature

27:02 Cooking Wild Game: Techniques and Recipes

29:37 Advice for Aspiring Hunters and Spearfishermen

36:12 Conclusion and Community Building

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In this episode, Justin and Adam introduce their new series, 'The Wild Kitchen,' where they explore the art of sandwich making, focusing on wild game and culinary techniques. They delve into the history of sandwiches, discuss the importance of bread selection, and share tips on avoiding sogginess. The conversation also covers layering ingredients for optimal flavor and texture, creative sandwich ideas, and the importance of breaking traditional rules in sandwich making. In this engaging conversation, Adam and Justin explore the art of sandwich making, focusing on wild game and various meat types. They discuss techniques for creating delicious sandwiches using pulled meats, meatballs, and ground game, as well as the importance of cured meats and seafood. The duo shares creative recipes and tips for utilizing offal, emphasizing the versatility of sandwiches and encouraging listeners to experiment with flavors and ingredients.

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Recipes:

Smoked Trout Grilled Cheese

Antelope Sloppy Joe Sliders

Egyptian Duck Liver Sandwiches

Elk Pita Smash (Arayes)

Cube Steak Venison Sandwich

Gator Meat Ball Po'Boys

Wild Pulled Pork Sandwich

Nashville Hot Pike Sandwich

Bourbon-Brown Sugar Beaver Baguettes

Wild Game Chopped Cheese Sandwich

Venison Reuben Sandwich

Takeaways:

The Wild Kitchen series focuses on niche cooking techniques and wild game recipes.

The sandwich's history is linked to John Montague, the Earl of Sandwich.

Choosing the right bread is crucial for a successful sandwich.

Sogginess can ruin a sandwich; layering ingredients wisely helps.

Utilizing leftovers can enhance sandwich creativity.

Fish and cheese can be paired together for unique flavors.

Adding chips to sandwiches provides extra crunch and flavor.

Dressing vegetables in vinaigrette can enhance sandwich moisture and taste.

Experimenting with sauces can elevate a simple sandwich.

Breaking traditional culinary rules can lead to delicious discoveries. Mustard adds tanginess to sandwiches.

Pulled or shredded meat is great for sandwiches.

Meatballs can be made with various flavors.

Ground game can be used in sloppy joes.

Sliced meats make for quick sandwiches.

Cured meats can elevate any sandwich.

Fried fish sandwiches are a Southern staple.

Experiment with sauces to enhance sandwiches.

Offal can be delicious in sandwiches.

Creative recipes can make sandwiches exciting.

Chapters:

00:00 Introduction to the Wild Kitchen Series

02:48 The History and Evolution of Sandwiches

06:02 Building the Perfect Sandwich: Bread Selection

11:57 Avoiding Sogginess: Tips for a Better Sandwich

17:59 Layering Ingredients for Flavor and Texture

24:09 Creative Sandwich Ideas and Tips

29:55 Breaking the Rules: Unique Sandwich Combinations

32:20 The Art of Sandwich Making

35:09 Exploring Meatballs and Ground Game

38:30 Slicing and Dicing: Quick Sandwich Solutions

40:04 Cured and Cold Cuts: Elevating Sandwiches

42:33 Fried Fish and Seafood Sandwiches

45:50 Utilizing Offal in Sandwiches

50:07 Creative Sandwich Recipes and Final Thoughts

Keywords:

Wild kitchen, sandwiches, cooking techniques, wild game, culinary tips, food history, sandwich building, flavor combinations, cooking with leftovers, culinary creativity, sandwich making, wild game, meatballs, cured meats, seafood sandwiches, offal recipes, cooking tips, culinary techniques

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Guest:

Abby Serra is a Vermont State Game Warden and founder of Venison for Vermonters. This program salvages fresh roadkill and hunter-donated deer and moose to provide high-quality protein to local food shelves and families in need. With a background in butchering and a lifelong connection to wild food, Abby personally processes much of the meat while advocating for food security, reducing waste, and fostering self-sufficiency. Passionate about connecting people to the land, Abby also teaches deer processing and champions the value of wild game in sustainable living.

Contact: Abigail.Serra@vermont.gov

Venison for Vermonters

How 'Venison for Vermonters' helps those in need

States that you can legally harvest roadkill

Takeaways:

The Venison for Vermonters program helps utilize roadkill meat.

The program aims to provide healthy protein to food shelves.

Community support is crucial for the program's success.

Teaching meat processing skills fosters self-sufficiency.

The shank is considered the best cut of deer meat.

The program has processed over 3,000 pounds of meat in a year.

There is a growing interest in expanding the program.

The program started in response to increased roadkill during COVID-19.

Maintaining food security is a key focus of the program. Mixing fat and beeswax can enhance candle making.

The fat around the kidneys is purer for burning.

Roadkill can be a fresh source of meat if processed quickly.

Perceptions of roadkill harvesting are often negative but can be misleading.

Chapters:

00:00 Introduction and Overview of the Episode

08:04 Meet Abigail Serra: Game Warden and Butcher

13:44 Venison for Vermonters Program Explained

21:25 Growth and Future of the Program

29:13 Crafting Natural Candles

34:40 Perceptions of Roadkill Harvesting

40:52 Navigating Food Shelf Regulations

45:52 Getting Involved in Local Programs

54:46 Connecting with Nature through Hunting

Keywords:

Hunting, food security, venison, roadkill meat, game warden, Vermont, community support, meat processing, wildlife conservation, nonprofit, candles, venison, moose, meat donation, roadkill, food shelves, nonprofit, wildlife, community impact, hunting

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In this special fifth-anniversary episode, Justin and Adam celebrate the essential role of food in hunting camp traditions. They delve into meal preparation for different hunting setups, from mobile backpacking to rustic camps and fully equipped kitchens. Key tips include using vacuum-sealed ingredients, packing versatile seasonings like Harvesting Nature's spice blends, and preparing ahead to maximize time in the field. Memorable meal ideas include Adam’s breakfast crunch wraps, Justin’s shakshuka, and hearty dinners like foil packet meals or steak sushi, which elevate camp dining to an art. They also stress the importance of hot meals for morale, recounting satisfying moments like venison sausages cooked over an open fire.

Fun stories and camaraderie shine throughout the episode, from Justin’s recount of shooting his first Maryland deer to Adam’s memorable cassoulet at deer camp. Justin also shares exciting news about an upcoming Wild Pig Camp featuring Hank Shaw, promising a unique opportunity for participants to learn butchering and wild food preparation. The hosts encourage listeners to join the conversation by tagging their hunting camp photos, sharing favorite recipes, and contributing to the vibrant food culture connecting people outdoors. This episode is packed with inspiration, practical tips, and warm, relatable moments from the field.

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Guest:

Harvesting Nature

Intrepid Eater

Recipes:

Gastro Gnome

Mountain House Meals

Venison Heart Hash

Elk Crunch Wrap Supreme

Corned Venison Hash Breakfast Burrito

Wild Fish and Game Tin Foil Packets

Dirty Rice with Venison Liver

Turkish Venison Liver with Onions

Venison Liver with Onions, Herbs, and Wine Pan Sauce

Venison and Sweet Potato Chili

Curried Venison Hunters Pie

Japanese-Inspired Braised Squirrel

Ground Venison Sushi Roll

Takeaways:

Celebrating three years of podcasting brings reflection and gratitude.

Food plays a crucial role in hunting culture and traditions.

Deer camp meals often evoke nostalgia and community bonding.

The Wild Kitchen series aims to inspire new cooking ideas with wild game.

Preparation and organization are key for successful camp cooking.

Using a vacuum sealer can simplify meal prep for hunting trips.

Bringing unique snacks can enhance the camp experience.

Foil packets are an easy and fun way to cook outdoors.

Savory breakfasts are more satisfying than sweet ones.

Nachos can be a crowd-pleasing camp meal.

Fishing can provide additional food sources while camping.

Creative cooking can impress your camping companions.

Sharing recipes and experiences enriches the camping community.

Chapters:

00:00 Celebrating Three Years of Podcasting

02:48 Hunting Season Reflections and Upcoming Events

06:01 Personal Hunting Experiences and Successes

08:56 The Importance of Food in Hunting Culture

11:51 Deer Camp Delicacies and Traditions

15:09 Introducing the Wild Kitchen Series

18:06 Preparing for Hunting Camps: Food Strategies

21:04 Cooking Techniques and Meal Ideas for Camp

24:03 Organizing and Planning for Camp Cooking

26:51 Mobile Hunting Camps and Meal Preparation

29:51 Backcountry Cooking Essentials and Tips

36:34 The Importance of Comfort Food in the Wild

39:01 Snacks and Morale Boosters

40:10 Coffee: The Essential Backcountry Beverage

42:51 Fresh Meals from the Wild

46:07 Camping Cooking Essentials

48:25 Breakfast Ideas for Camp

54:06 Lunch and Dinner: Easy Camp Meals

01:00:54 Creative Cooking in the Great Outdoors

Keywords:

hunting, food, deer camp, wild game, cooking, podcast, outdoor adventures, meal preparation, hunting culture, recipes, backpacking meals, comfort food, camping cooking, outdoor snacks, coffee in the wild, fresh meals, camp breakfast, easy camp meals, creative outdoor cooking, hunting camp recipes

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Takeaways

Hunting is a way to reconnect with Cajun culture.

Wild game is integral to family recipes and traditions.

The ethical dilemma of eating meat can lead to hunting.

First-time hunters should seek structured learning experiences.

The emotional experience of taking an animal's life is profound.

Butchering and cooking wild game requires specific techniques.

Low and slow cooking methods enhance the flavor of wild game.

Wild game can vary greatly in taste depending on various factors.

Finding a mentor can significantly improve the learning process.

Cajun cooking traditions can elevate the experience of wild game. 

Chapters

00:00 Reconnecting with Cajun Culture through Hunting

02:06 The Journey of Adult Onset Hunters

04:09 The Ethical Dilemma of Hunting

05:24 First Big Game Hunt Experience

10:32 The Emotional Impact of the Kill

12:34 Butchering and Cooking Wild Game

15:44 Lessons Learned from Cooking Wild Pig

18:03 Understanding the Flavor of Wild Game

22:05 Advice for New Hunters

24:35 The Importance of Mentorship in Hunting

Keywords

Cajun culture, hunting, wild game, adult onset hunters, ethical hunting, cooking, butchering, mentorship, food journey, reconnecting with nature

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In this conversation, Justin, Adam, and Casey explore the multifaceted world of wild food, discussing its significance in modern society, its economic impact, sustainability, health benefits, and the cultural heritage associated with foraging, hunting, and fishing. They emphasize the importance of reconnecting with nature and the community through food, while also addressing the challenges and opportunities within the wild food movement.

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Takeaways:

Connection to Nature: Wild food fosters a profound relationship with nature, teaching lessons in sustainability, appreciation, and resilience.

Economic Impact: Wild food activities like hunting, fishing, and foraging generate significant economic activity, rivaling major industries like fast food.

Cultural Resurgence: The hosts highlight a cultural reawakening around wild food, reconnecting with ancestral practices and traditions.

Sustainability: Wild food is a sustainable alternative that challenges industrial food systems, addressing environmental concerns and food security.

Scalability Debate: While some argue wild food isn’t scalable, the team suggests incremental steps, such as one wild meal a week, can lead to meaningful change.

Health and Lifestyle: Consuming wild food promotes better nutrition and mental well-being. The physical pursuit of wild food also encourages active, healthy lifestyles.

Inclusivity and Diversity: The wild food movement is becoming more inclusive, welcoming diverse perspectives and contributions that enrich the community.

Storytelling and Connection: Wild food brings a narrative to the dining table, making meals memorable and meaningful, contrasting with the anonymity of industrial food.

Conservation Efforts: The success of modern wild food relies on conservation, highlighting the importance of sustainable harvesting practices and ecological health.

Bridging Communities: The episode encourages forging connections between wild food enthusiasts, regenerative agriculture practitioners, and other food-related movements.

Call to Action: Listeners are urged to explore their local landscapes, learn about regional wild foods, and engage with the community to embrace the wild food lifestyle.

This episode is a rallying cry for embracing wild food as a way to reconnect with nature, build community, and create a more sustainable and fulfilling food future.

Chapters

00:00 The Importance of Nature and Wild Food

03:02 Economic Impact of Wild Food

05:56 Sustainability and Food Security

09:07 Cultural Heritage and Food Traditions

11:58 Health Benefits of Wild Food

14:46 Community and Connection Through Food

17:52 The Modern Wild Food Movement

21:11 Bridging Communities Through Wild Food

24:05 The Future of Wild Food

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In this episode, Justin and Adam delve into the final segment of their Cooking by Cut series, focusing on lesser-known parts of big game animals. They explore the culinary uses and preparation methods for kidneys, caul fat, trotters, and testes, emphasizing their historical significance and modern applications in cooking. The conversation highlights the importance of utilizing all parts of the animal, encouraging listeners to expand their culinary repertoire with these often-overlooked ingredients.

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Recipes:

Curried Steak and Kidney Pie

Ram Caul Fat Wrapped Venison Burger

Dried Venison Soup with Timpsila (Baba Wohanpi)

Smoked Rocky Mountain Oysters

Pigs Feet Stew

Forager Chef

Takeaways:

The Cooking by Cut series has covered various parts of big game animals over the past year and a half.

Kidneys are rich in history and have been consumed since ancient times, often found in traditional dishes.

Caul fat, also known as lace fat, is a versatile ingredient that adds moisture and richness to dishes.

Trotters, or hooves, are often discarded but can be flavorful and gelatin-rich when slow-cooked.

Testes are a unique part of the animal that can be prepared in interesting ways, adding to the culinary experience.

Using all parts of the animal is essential for sustainable cooking and respecting the hunt.

Preparation methods for kidneys include soaking to reduce strong flavors and quick cooking to maintain tenderness.

Caul fat can be used to wrap lean meats, enhancing flavor and moisture during cooking.

Trotters require careful cleaning and preparation to ensure they are safe and delicious to eat.

Exploring lesser-known cuts can lead to new culinary adventures and a deeper appreciation for wild game. Culinary history reveals the value of using animal feet.

Embrace the challenge of cooking with organ meats.

Chapters:

00:00 Introduction to Cooking by Cut Series

05:51 The Versatility of Caul Fat in Cooking

12:12 The Importance of Testes in Wild Game Cooking

33:00 Culinary History and Cooking Techniques

38:45 Exploring Testicles as a Culinary Delicacy

49:49 Innovative Recipes and Cooking Methods

01:02:20 Holistic Approaches to Butchering and Cooking

Keywords:

Wild game, cooking, kidneys, caul fat, trotters, culinary history, organ meats, recipes, hunting, food preparation, culinary history, cooking techniques, testicles, culinary delicacy, innovative recipes, holistic butchering

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In this episode, Justin and Adam speak with Adam Haritan, a nature enthusiast and founder of Learn Your Land. They discuss the importance of trees in hunting and foraging, Adam's journey into these fields, and how understanding tree identification can enhance outdoor skills. The conversation covers various aspects of nature connection, including the role of trees in ecosystems, the significance of seasonal knowledge, and practical tips for aspiring foragers and hunters. In this conversation, they explore the intricate relationship between foraging, tree identification, and understanding ecosystems. Adam shares his extensive knowledge of wild foods, particularly focusing on nuts and mushrooms, and emphasizes the importance of trees as indicators of various ecosystems. The discussion highlights the interconnectedness of nature, the benefits of learning tree identification, and the value of spending time outdoors to foster a deeper connection with the environment. Adam also provides insights into effective methods for learning about trees and encourages listeners to engage with nature holistically.

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Guest:

Adam Haritan is a nature enthusiast, observer, documenter, and faithful adherent to the land in western Pennsylvania. He is the founder of Learn your Land, a website and YouTube channel that boasts over 200 well-crafted and informative videos on plant and mushroom identification; wild food harvesting; nutritional and medicinal components of wild foods; and the benefits of nature connection. His website also offers several comprehensive online courses and workshops.

Instagram

Youtube

Learn Your Land

Wild Foodism

Takeaways:

Understanding trees can significantly improve hunting success.

Trees provide vital information about animal habitats.

Foraging is closely tied to tree identification.

Mushroom hunters benefit from knowing tree species.

Seasonal changes in trees indicate food availability.

Old homesteads often attract wildlife due to fruit trees.

Learning tree phenology aids in identifying species from a distance.

Trees can indicate the health of an ecosystem.

Spending time outdoors enhances nature connection.

Teaching kids about trees fosters a love for nature. Foraging requires knowledge of specific trees for food sourcing.

Nuts and fruits from trees provide more calories than greens.

Chapters:

00:00 Introduction to the Podcast and Guest

04:56 Adam's Journey into Foraging and Hunting

10:04 The Role of Trees in Hunting

20:00 Identifying Trees from a Distance

29:49 Seasonal Tree Knowledge and Foraging Opportunities

35:29 Foraging for Wild Foods

40:41 Understanding Ecosystems through Trees

48:26 The Interconnectedness of Nature

54:53 Learning Tree Identification

01:01:58 Connecting with Nature and Community

Keywords:

Foraging, hunting, trees, nature, wild foods, mushroom identification, wildlife, ecosystem, outdoor skills, nutrition, foraging, wild foods, tree identification, ecosystems, nature connection, mushrooms, hunting, outdoor skills, environmental stewardship, food sourcing

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In this episode, we welcome renowned chef and TV personality Andrew Zimmern. We discuss the intersection of hunting, fishing, and cooking, exploring cultural perspectives on wild foods and the importance of outdoor experiences. Zimmern shares personal stories from his adventures worldwide, emphasizing the value of utilizing every part of the animal and the lessons learned from nature. Andrew discusses the importance of understanding the relationship between an animal's diet and its flavor, the joy of cooking wild game, and the need for a more integrated approach to food systems that includes foraging and wild edibles. Zimmern emphasizes the civic responsibility of addressing food issues and the role of the outdoor community in conservation efforts. Justin and Andrew discuss the intersection of food security, wildlife management, and community involvement. They explore how hunting and foraging can address food insecurity, the importance of managing wild game populations, and the culinary potential of wild foods.

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Join our Pig Camp with Us and Hank Shaw!

Guest:

Andrew Zimmern is a chef, hunter, angler, writer, Emmy-winning and four-time James Beard Award-winning TV personality and social justice advocate. As the creator and host of the Bizarre Foods franchise, Andrew Zimmern’s Driven by Food, MSNBC’s What’s Eating America, Magnolia Network’s Emmy-nominated Family Dinner, and the Emmy-winning The Zimmern List, he has devoted his life to exploring and promoting cultural acceptance, tolerance and understanding through food. Lately, he has been promoting the importance of wild food through his show Andrew Zimmern’s Wild Game Kitchen on the Outdoor Channel.

Instagram

YouTube

Spilled Milk

Field to Fire Show

Takeaways:

Andrew Zimmern emphasizes the importance of cultural acceptance through food.

Hunting and fishing provide valuable life lessons and experiences.

The connection to nature is increasingly important in modern society.

Experiences in the outdoors can be more valuable than the catch itself.

Cultural dissonance can arise from differing perspectives on hunting and food.

Every part of the animal should be utilized in cooking and culture.

Outdoor experiences foster appreciation for nature's beauty and lessons.

The thrill of the hunt is often about the experience, not just the outcome.

Modern society's convenience-driven culture can lead to a disconnection from nature.

Personal stories from the outdoors create lasting memories. The odds of encountering the same squirrel multiple times are incredibly low.

Chapters:

00:00 Introduction to Wild Game and Culinary Adventures

02:59 Andrew Zimmern: A Culinary Journey

05:51 The Intersection of Hunting, Fishing, and Cooking

09:12 Cultural Perspectives on Hunting and Foraging

12:01 Experiences in the Amazon and Cultural Dissonance

14:55 The Value of Outdoor Experiences

18:10 Hunting Adventures Across Continents

20:56 The Thrill of the Hunt and Nature's Lessons

24:03 Reflections on Modern Society and Nature

27:00 Personal Stories and the Joy of the Outdoors

34:01 The Unlikely Squirrel Encounter

35:01 From Hunt to Kitchen: The Full Circle of Food

36:42 The Art of Fishing: Timing and Technique

38:37 The Delicacy of Sheep's Head Fish

40:06 Wild Hogs: The Importance of Diet

41:58 The Flavor Profiles of Game Meat

44:37 Hunting Preferences: Quality Over Quantity

46:06 The Quest for Moose: A Culinary Adventure

51:21 Integrating Wild Edibles with Game

55:09 Foraging: The Connection Between Nature and Cuisine

01:01:15 The Civic Responsibility of Food Systems

01:07:01 Food Security and Community Solutions

01:10:55 Wild Game Management and Community Involvement

01:12:15 Culinary Exploration of Wild Foods

01:20:43 Advocacy for Hunger Awareness and Community Action

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Justin, Adam, and Heidi delve into the intricacies of butchering and cooking organ meats, mainly focusing on the heart and liver. The conversation delves into the anatomy of the heart, its culinary uses, and cultural significance, exploring various traditional dishes and modern perspectives on organ meat consumption. They share personal cooking tips and experiences, emphasizing heart dishes' deliciousness and nutritional value. They discuss heart meat's unique textures and flavors, stressing the importance of cooking techniques to achieve tenderness. The conversation then transitions to the liver, exploring its nutritional value, culinary history, and various preparation methods. They emphasize the importance of preparation and experimentation when it comes to cooking liver, sharing personal experiences and insights on making these dishes more approachable for those un familiar with organ meats. The conversation also discusses the health benefits of consuming organ meats and encourages listeners to incorporate them into their diets.

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Guest:

Heidi Chaya

Recipes:

Soaking Liver Article

Venison Heart Hash

Egyptian Duck Liver Sandwiches (Kebda Eskandarani)

Venison Liver with Onions, Herbs, and White Pan Sauce

Takeaways:

Celebrating Indigenous Peoples' Day is important for cultural recognition.

Utilizing all parts of the animal enhances the cooking experience.

Hunting provides a connection to nature and food sources.

Cooking techniques can vary greatly depending on the cut of meat.

The heart is a nutrient-dense organ meat that can be delicious.

Cultural rituals often involve consuming the heart after a hunt.

Modern cooking has revived interest in organ meats.

Dishes like haggis and tacos de corazón highlight the versatility of heart.

Cooking heart can be approached like cooking steak for best results.

Personal experiences with cooking heart can lead to new culinary adventures. Cooking heart meat requires high heat or long braising.

The heart is a great introduction to organ meats.

Liver flavor is influenced by the animal's diet and age.

Soaking liver can help reduce its metallic taste.

Encouraging kids to try organ meats can normalize their consumption.

Chapters:

00:00 Celebrating Indigenous Peoples' Day and Wild Food Adventures

02:45 Hunting Experiences and Seasonal Preparations

05:53 Cooking Techniques and Wild Game Recipes

09:06 Exploring the Heart: Anatomy and Culinary Uses

12:14 Cultural Significance of Eating the Heart

14:56 Modern Perspectives on Organ Meat Consumption

17:55 Famous Heart Dishes from Around the World

20:50 Cooking Tips and Personal Experiences with Heart

26:41 Understanding the Texture and Cooking of Heart Meat

30:59 Exploring the Unique Qualities of Liver

46:38 Culinary History and Preparation of Liver Dishes

54:26 Exploring the Unique Texture and Taste of Liver

55:15 The Science Behind Soaking Liver

58:02 Cooking Techniques for Liver: Soaking and Preparation

01:01:02 Creative Recipes for Cooking Liver

01:02:36 Delicious Venison Heart Hash Recipe

01:04:14 Egyptian Duck Liver Sandwich: A Gateway Recipe

01:07:42 Venison Liver with Onions: A Classic Dish

01:12:46 Final Thoughts on Cooking and Enjoying Organ Meats

Keywords:

Indigenous Peoples' Day, wild food, hunting, cooking, heart, organ meat, culinary techniques, seasonal food, recipes, cultural significance, heart meat, liver, organ meat, cooking techniques, culinary history, game meat, food preparation, organ meats, flavor profiles, cooking tips, liver, organ meats, cooking techniques, recipes, soaking liver, venison, heart, culinary tips, health benefits, food preparation

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Takeaways

Becoming a hunter can be a transformative experience that impacts one's physical and mental health.

Community and connection are essential in the hunting and foraging world.

Embracing failure and learning from it is crucial for personal growth.

Nature and wild spaces should be respected and cared for.

Choosing a different path for oneself can lead to a healthier and more fulfilling life.

Chapters

00:00 Introduction and Storytelling

02:06 The Rookies Podcast Series

03:16 Personal Journey and Background

06:02 Growing Food and Changing Lifestyle

08:28 Becoming an Adult Onset Hunter

10:13 The Power of Sharing Wild Food

12:11 The Role of Community in Hunting

15:50 Lessons Learned and Reflections

21:33 The First Hunt Experience

22:25 Making the Most of the Harvest

23:01 Reflections on Personal Truths

26:09 Invitation to Join the Community

27:00 Closing Remarks

Keywords

adult onset hunters, anglers, foragers, experiences, motivations, community, connection, challenge, failure, inspiration

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In this episode, Justin, Adam, and Senior Staff Writer Heidi Chaya explore various topics about preparing unusual meats, fish, and foragables. They share personal experiences with unique culinary practices, discuss the cultural significance of different foods, and introduce a new podcast series focused on community engagement in wild food practices. The conversation highlights the importance of sustainability, creativity in cooking, and the joy of trying new and unconventional foods. In this engaging conversation, they explore the world of unusual and often misunderstood foods, from bluefish to foraged mushrooms and cultural delicacies. They discuss the perception of 'trash fish', the thrill of foraging, and the surprising edibility of various plants. The conversation emphasizes the importance of having an open mind toward food and encourages listeners to embrace culinary adventures beyond conventional grocery store offerings.

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Guest:

Heidi Chaya

Takeaways:

Foraging can start in your own backyard.

Pemmican is a versatile and sustainable food.

Cultural perspectives on food can vary widely.

Trying unusual foods can be a fun adventure.

Wild game can be prepared in many creative ways.

Community engagement is key in wild food practices.

Eating predators can change your perception of meat.

Roadkill can be ethically harvested in some states.

Bluefish is often discarded but can be delicious.

Cooking with wild ingredients can be an art form. Bluefish can be delicious when prepared correctly.

Many fish considered 'trash' are actually tasty.

Foraging can lead to surprising edible finds.

Mushrooms are a popular foraged item, especially in fall.

Edible plants are often overlooked in urban areas.

Cultural perceptions of food can limit culinary experiences.

Wild food can supplement diets and reconnect us with nature.

Trying unusual foods can be a rewarding experience.

Open-mindedness is key to enjoying diverse cuisines.

Food experiences can vary greatly based on cultural context.

Chapters:

00:00 Introduction to the Podcast and Guests

02:57 Foraging and Cooking with Wild Ingredients

05:55 Hunting Adventures and Freezer Management

09:04 Pemmican and Sustainable Cooking Practices

12:04 The Rookies Podcast and Community Engagement

15:03 Exploring Unusual Foods and Cultural Perspectives

17:47 Wild Game Experiences and Unique Tastes

20:57 Culinary Adventures in South Africa

24:00 Wild Game Spread at Pig Camp

26:56 Eating Predators and Unique Cuts of Meat

29:59 Groundhog and Kangaroo: Uncommon Meats

33:02 Roadkill and Ethical Considerations

35:54 Unusual Fish and Culinary Experiments

44:44 Exploring Unusual Fish: Bluefish and Beyond

50:37 The Perception of Trash Fish

54:52 Foraging Adventures: Mushrooms and Oddities

01:00:00 Edible Plants: Surprising Discoveries

01:02:04 The Wild Food Movement: A Return to Nature

01:10:25 Cultural Delicacies: Unique Meats and Dishes

Keywords:

wild game, foraging, cooking, hunting, pemmican, unusual foods, cultural perspectives, podcast, community, sustainable cooking, bluefish, trash fish, foraging, edible plants, wild food, cultural delicacies, unique meats, mushrooms, food perception, culinary adventures

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In this episode, we discuss Proposition 127 in Colorado, which seeks to change the regulations surrounding mountain lion hunting. The guests explore the implications of this proposition on conservation, food security, and the culinary value of mountain lion meat. The conversation includes personal experiences from hunters, the challenges of hunting mountain lions, and the public perception of eating predators. The guests also emphasize the importance of responsible wildlife management and the need for hunters and non-hunters alike to unite against extremist views that threaten hunting rights.

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Links:

Coyote Steak Bites

Red Curry Braised Bobcat

New Product: Mountain Lion Hunting T-Shirt and Water Bottle

Guest:

Jeremy and Chandra Sanderson, partners with three children, truly shatter the "trophy hunter" caricature that the anti-hunting industry presents —they love wildlife, fight for conservation, and honor their harvest with beautiful culinary creations.

Mike Costello is an "adult-onset hunter" in California and a contributor to HOWL for Wildlife. As a conservation advocate, he believes all native species deserve a place to thrive and that true conservation success results in an abundance of critters and the opportunity for people to sustainably hunt, harvest, and participate in nature.

Ways to Help:

Wildlife Deserve Better

Coloradans for Responsible Wildlife Management

Takeaways:

Proposition 127 aims to ban mountain lion hunting in Colorado.

Hunting is a crucial part of wildlife management and conservation.

Mountain lion meat is edible and can be delicious.

Public perception of eating predators is often influenced by cultural programming.

The consequences of banning mountain lion hunting could be detrimental to ecosystems.

Hunters contribute significantly to conservation funding and wildlife management.

Engaging in conversations about hunting can help change perceptions.

Voting and supporting responsible wildlife management organizations is essential.

The anti-hunting movement is gaining traction and could affect other states.

Food security is a fundamental right that includes the right to hunt. 

Chapters:

00:00 Introduction to Proposition 127 and Its Implications

03:04 The Role of Hunting in Conservation and Food Security

05:53 Personal Experiences with Mountain Lion Hunting

08:47 Culinary Aspects of Mountain Lion Meat

11:59 The Challenges of Hunting Mountain Lions

14:56 The Impact of Proposition 127 on Wildlife Management

18:03 Public Perception of Eating Predators

20:55 The Consequences of Banning Mountain Lion Hunting

23:53 Call to Action: Supporting Responsible Wildlife Management

26:57 Final Thoughts and Closing Remarks

Keywords:

Proposition 127, mountain lion hunting, conservation, food security, wildlife management, culinary uses, hunting rights, Colorado, ethical hunting, predator meat

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Read the written version of this recipe as prepared by Brandon Dale

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About Pho

Pho is a beloved and ubiquitous Vietnamese soup consisting of a colossal bowl full of heady, deeply flavored broth made from marrow bones and charred aromatics, full of bouncy and slithery rice noodles, a combination of meats contributing contrasting textures, temperatures, flavors, and bite sizes, evocative herbs and spices, all served with a side plate of fresh garnishes, providing a choose-your-own-adventure of crunch, herbaceousness, heat, sweetness, pungency, acid, and bite. 

In truth, no one really knows how Pho came to be. There are plenty of hypotheses, though.

Most culinary historians and pho enthusiasts agree that a rudimentary version of the soup first appeared in the Hanoi region sometime in the 1880’s. 

This soup consisted of a few slices of tough water buffalo in broth with vermicelli rice noodles. Water buffalo and cows were working beasts then and would have been eaten only if they could no longer work, meaning they were probably old and tough… perfect for a long-simmered soup. 

By the early to mid-1900s, the soup had evolved from a watery meat broth to a subtly complex soup with a clear and simple bone broth, lightly spiced, and for those wealthy enough, a pile of thinly sliced rare beef poached in the soup while it was served. 

In 1954, under the Geneva Accords, Vietnam was split into two countries: the communist north and the democratic south. 

During this time, many northerners fled south to escape communism and settled into new areas, bringing pho and their foodways.

The soup quickly caught on in the South, becoming popular with street vendors everywhere. Without the North’s staunch conservative inflexibility, the soup was quickly altered to suit Southern tastes and liberal ways, with all sorts of unconventional ingredients being added to the horror of some of the purist Northerners. 

The Americans became involved in the conflict between North and South, and in 1963, the Vietnam War began.

By 1975, America had pulled out of the war, and Saigon had fallen to the north, creating a mass exodus of over 2 million southern Vietnamese people who mainly eventually found asylum in the US, Canada, Australia, and France. 

Of course, these refugees, many of whom were stuck on rickety boats for a miserable amount of time, brought their beloved pho recipes with them and quickly found ingredients to make it in their new homes. 

About Adam Berkelmans:

Adam Berkelmans, also known as The Intrepid Eater, is a passionate ambassador for real food and a proponent of nose-to-tail eating. He spends his time between Hull, Quebec and a cozy lake house north of Kingston, Ontario. When not cooking, he can be found hunting, fishing, foraging, gardening, reading, traveling, and discovering new ways to find and eat food.

Follow Adam on Instagram

Visit the Intrepid Eater website 

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Recipes

Wild Game Stock: Keep the Bones

Venison Ramen

Turkey Tail and Venison Bone Broth

European Green Crab Stock

Filipino Venison Shank Kare Kare

How to Make Venison Stock or Broth

Takeaways

Bones have been used for centuries in cooking and as tools in various cultures.

Bone marrow is highly nutritious and enriches dishes like pho and bulalo.

Bones are essential for making stocks and broths, enhancing the soups and sauces' flavor.

It's essential to research the types of bones safe for dogs to chew on.

Using bones in cooking allows a more sustainable and resourceful approach to utilizing the whole animal. Bones in cooking, particularly in making stock, add flavor and richness to dishes.

Broth is made from simmering various meats, while stock includes bones and is cooked for a longer time to extract gelatin.

Bone broth is made by simmering bones for a very long time, resulting in a more nutritious and gelatinous broth.

Saving bones and using them to make stock is a cost-effective way to enhance the flavor of meals.

Stock can be used to add depth and complexity of flavor to a variety of dishes, such as soups, rice, and sauces.

Chapters

00:00 Introduction and Background

02:25 Continuing the Cooking by Cut Series: Bones and Making Stock

15:05 The Physical Description of Bones

23:14 The History of Using Bones as Tools

25:06 Modern Culinary Uses of Bones

32:17 The Importance of Bones in Cooking

40:12 Understanding the Difference: Broth, Stock, and Bone Broth

51:11 Methods for Making Flavorful Stock

54:39 The Benefits of Leaving Bones in Meat

56:31 Tips for Using Bones in Various Dishes

01:00:28 Saving Bones and Enhancing Flavor

Keywords

bones, marrow, cooking, culinary uses, history, stocks, broths, tools, dog bones, bones, cooking, stock, broth, bone broth, flavor, gelatin, recipes

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In this conversation, Justin and Brandon discuss their experiences with fly fishing and foraging. Justin shares his journey from starting fly fishing in Wyoming to exploring different fishing techniques and recipes. Brandon talks about his introduction to fly fishing in Louisiana and his passion for guiding and teaching others. They also discuss the joy of foraging and experimenting with different ingredients. Overall, the conversation highlights the excitement and challenges of fly fishing and the satisfaction of connecting with nature through fishing and foraging. In this part of the conversation, Brandon discusses the gear required for fly fishing, including rods, reels, and flies. He emphasizes the importance of presentation over the specific fly choice. He recommends flies like Waltzworm, Pheasant's Tail, and leeches for trout. For bass, he suggests crawfish patterns, woolly buggers, and poppers. For carp, he recommends damselfly nymphs, leeches, and squirmy worms. For saltwater fishing, he suggests clouders and gurglers. Brandon also advises listeners to check their state's fishing regulations and access maps to find suitable fishing spots. In this conversation, Brandon Dale and Justin discuss how to find fishing regulations and the importance of community and local knowledge in fly fishing. They also discuss the benefits of hiring a guide and share their favorite fish recipes.

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Takeaways:

Fly fishing can be a challenging yet rewarding experience, requiring finesse and timing.

Foraging in urban settings can lead to exciting discoveries and unique ingredients.

Experimenting with different recipes and cooking techniques can enhance the flavors of freshwater fish.

Fly fishing and foraging provide opportunities to connect with nature and appreciate the beauty of the outdoors. In fly fishing, presentation is more important than the specific fly choice.

For trout, flies like Waltzworm, Pheasant's Tail, and leeches are effective.

For bass, crawfish patterns, woolly buggers, and poppers work well.

For carp, damselfly nymphs, leeches, and squirmy worms are recommended.

Clouders and gurglers are popular choices for saltwater fishing.

Check your state's fishing regulations and access maps for suitable fishing spots. Use online resources and interactive maps to find fishing regulations and designated fly fishing areas.

Engage with the local fly fishing community and seek advice from fly shops and guides.

Hiring a guide can accelerate learning and provide valuable insights on reading water, choosing flies, and fishing techniques.

Trout and bluefish are versatile and delicious fish to cook, and smoking them can enhance their flavor.

Try recipes like Chinese steamed fish, pan-seared trout with smoked butter and tomato sauce, and smoked bluefish Caesar salad.

Chapters:

00:00 Introduction and Awkward Greetings

03:17 Exploring the World of Pawpaws

06:41 Recipes and Techniques for Freshwater Fish

08:25 Smoked Axis Sirloin and Other Culinary Adventures

17:44 The Journey of a Fly Fisher: From Wyoming to Urban Fly Fishing

21:02 Brandon's Introduction to Fly Fishing and Fishing in Yellowstone

22:49 The Transition to Fly Fishing and the Joy of Tying Flies

45:05 The Importance of Presentation

49:22 Essential Flies for Trout

52:43 Essential Flies for Bass

54:28 Essential Flies for Carp

56:13 Presentation Over Flies

58:50 The Importance of Community and Local Knowledge in Fly Fishing

01:06:24 Delicious Fish Recipes: Chinese Steamed Fish, Pan-Seared Trout, and Smoked Bluefish Caesar Salad

Keywords:

fly fishing, foraging, urban foraging, recipes, freshwater fish, fishing techniques, fishing experiences, fly fishing, gear, rods, reels, flies, presentation, trout, bass, carp, saltwater, access, fishing regulations, fly fishing, community, local knowledge, guides, fish recipes

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My lobster cleaning method is slightly different and involves splitting the lobster down the middle of the head and then cutting away the tail meat. I discard the stomach sack because it imparts some untasteful flavors in the stock. I clean out the anus of the lobster and then split the tail in half as well. The head is full of great flavor, captured in the stock recipe below. You can use the lobster stock for preparing rice, making soups, and so much more.” -Justin Townsend

Read the written version of this recipe as prepared by Justin Townsend

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About Eating Lobsters

As a food item, lobsters have had a fascinating history in North America. Pretty much anyone with a passing interest in food history or a penchant for imparting random factoids will be happy to tell you that lobsters were once so detested that they were only fed to prisoners. The prisoners eventually became so fed up with eating the crustaceans that they rioted and demanded laws be put in place to limit the amount of lobster served to them. 

Now, that’s a cool, juicy factoid, and one that I have passed on to disinterested listeners who were forced to be in the same room as me. Is it actually a fact, though?

Thousands of online articles and threads would have you believe that it is a factual part of American history, some even going so far as saying that the lobster was ground up, shell and all, before being served. 

In my research for this episode, though, I dug deep enough to find a few scholars who said there isn’t any evidence pointing to the veracity of this claim. 

According to food historian Kathleen Curtin, prisoners enacting laws to limit how often they were fed lobster is a myth, and there isn’t a shred of documentation of it happening.

Hmm. Like many food myths, this one was started by someone a long time ago and latched on and repeated by countless buzzy online writers and garrulous know-it-alls.  

Since that was supposed to be the premise of this episode, I’m left scrambling for something else to talk about. Luckily, the history of lobster is still just as rich as its sweet, butter-drenched meat. 

Let’s put a plastic bib on, crack it open, and take a look. 

About Adam Berkelmans:

Adam Berkelmans, also known as The Intrepid Eater, is a passionate ambassador for real food and a proponent of nose-to-tail eating. He spends his time between Hull, Quebec, and a cozy lake house north of Kingston, Ontario. When not cooking, he can be found hunting, fishing, foraging, gardening, reading, traveling, and discovering new ways to find and eat food.

Follow Adam on Instagram

Visit the Intrepid Eater website 

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In this episode, Justin and Adam are joined by Liwei Liao, a self-taught fishmonger and owner of The Joint in Los Angeles. They discuss the process of dry aging fish and the importance of proper handling and care to maintain the quality of the fish. Liwei shares his methods and practices, including brain spiking, bleeding, gutting the fish, and letting it rest for a few days before fileting. They emphasize the importance of culinary conservation, only harvesting what is needed and using more of the animal to minimize waste. The conversation explores the importance of properly handling and aging fish to enhance flavor and texture. The hosts discuss the factors contributing to the fishy smell and how to minimize it. They share personal experiences and tips for aging fish, including using dry environments and avoiding excess moisture. The conversation also touches on the benefits of aging fish for recreational anglers and the challenges of scaling up the aging process for commercial production. Overall, the hosts emphasize the importance of proper handling and conditioning to improve the quality of fish for cooking and consumption.

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Guest:

Liwei Liao Instagram

Ōra King

Joint Seafood

Takeaways:

Proper handling and care are crucial for maintaining the quality of fish.

Methods such as brain spiking, bleeding, and gutting the fish can improve the taste and texture.

Letting the fish rest for a few days before filleting allows for the draining of blood and impurities.

Culinary conservation involves only harvesting what is needed and using more of the animal to minimize waste. Properly handling and aging fish can enhance its flavor and texture.

Excess moisture contributes to the fishy smell, so keeping fish in a dry environment can minimize it.

Aging fish allows for the development of better flavors and textures.

Recreational anglers have the advantage of being able to control the quality of their catch by properly handling and aging it.

Scaling up the aging process for commercial production presents challenges but can lead to improved fish quality.

Chapters:

00:00 Introduction and Mushroom Foraging

03:06 Upcoming Wild Pig Camp and Culinary Conservation

06:02 Guest Introduction and Background

13:01 Understanding Dry Aging Fish

20:12 Methods for Maintaining Fish Quality

25:07 The Importance of Letting Fish Rest

29:48 Comparing Fish Handling Techniques

31:10 The Fishy Smell and its Impact on Taste

39:07 The Intimidation of Cooking Fish at Home

44:17 The Benefits of Properly Handling and Aging Fish

48:09 Understanding the Aging Process and Moisture Loss

53:24 Proper Techniques for Bleeding Out Fish

57:51 Reducing Waste and Improving Fish Quality

Keywords:

dry aging fish, fish handling, fish quality, culinary conservation, fish harvesting, fish handling, aging fish, fishy smell, dry environment, excess moisture, fish quality

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In this episode, Justin and Adam discuss the culinary uses of the head and tongue of wild game animals. They highlight the various edible parts of the head, such as the cheeks, brain, jowls, ears, snout, and tongue. They also discuss the process of removing the head and the different preparation methods. The hosts emphasize the underutilization of the head in North America compared to other parts of the world. They explore the culinary history of head dishes in different cultures and highlight the delicious flavors and collagen-rich meat that can be found in the head. In this conversation, Adam and Justin discuss the various ways to cook and enjoy different parts of the head, including the cheeks, tongue, ears, and jowls. They emphasize the importance of using the entire animal and experimenting with different flavors and textures. They also highlight the affordability of head meat and provide tips on where to find it. Cooking methods for the head include slow roasting, simmering, boiling, and stewing. The conversation concludes with a recipe for hog head rillettes, a delicious and versatile dish made from the head meat.

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Recipes:

Moose Muffle Stew

Moose Tongue and Black Trumpet Pizza

Venison Tongue Pate

Venison Tongue Sushi

Deer Tongue Tacos

Takeaways:

The head of wild game animals contains various edible parts, such as the cheeks, brain, jowls, ears, snout, and tongue.

Most of the meat in the head is tougher and requires slow cooking, but it is delicious and full of collagen.

Head dishes are enjoyed in many cultures worldwide but are underutilized in North America.

The head can be removed by making an incision around the neck and separating it from the spine.

Taking the head home and using it for cooking is recommended to make the most of the animal and enjoy its flavorful meat. Using the entire animal is a sustainable and respectful approach to cooking.

Head meat is affordable and can be found at Asian, Middle Eastern, and specialty grocery stores.

Different parts of the head require specific cooking methods to make them tender and flavorful.

Head meat offers unique textures and flavors that can be enjoyed in various dishes.

Hog head rillettes is a delicious and versatile dish showcasing head meat's flavors and textures.

Stepping outside of one's comfort zone and trying unique cuts of meat can add a new dimension to culinary experiences.

Tongues and heads are often overlooked cuts of meat that can be utilized in various recipes.

Braising is a common cooking method for tongues, but they can also be seared and used in tacos or made into pate.

Becoming a person known for accepting and utilizing heads and tongues can provide endless opportunities for cooking and experimenting with flavors.

Chapters:

00:00 Introduction and Overview of the Cooking By Cut Series

03:08 Foraging for Edible Greens and Introduction to Head and Tongue Cuts

08:29 Physical Description and Removal of the Head

16:16 Culinary History of Head Dishes in Different Cultures

25:44 Reasons to Keep and Utilize the Head

28:06 Exploring the Delights of Head Meat

35:10 Cultural Delicacies: Tacos de Lengua and Hot Tongue Sandwiches

48:52 Hog Head Rillettes: A Versatile and Delicious Dish

Keywords:

head, tongue, culinary uses, edible parts, removal, preparation, underutilization, culinary history, flavors, collagen-rich meat, head meat, cooking methods, affordability, flavors, textures, cheeks, tongue, ears, jowls, slow roasting, simmering, boiling, stewing, tacos de lengua, hot tongue sandwiches, hog head rillettes

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In this episode of the Wild Fish and Game Podcast, hosts Justin and Adam are joined by special guest Brad Leone, a renowned chef and YouTube personality famous for his appearances on Bon Appétit's YouTube channel. The conversation dives into the world of foraging, cooking local fish, and the importance of proper fish treatment to enhance flavor and sustainability.

Brad shares insights from his popular YouTube shows, Local Legends and Making It, where he explores culinary techniques and local ingredients. He delves into his passion for spearfishing, discussing the thrill of diving underwater to hunt for fish and sharing exhilarating experiences with marine life, including encounters with sharks.

The episode explores the art of dry-aging fish, highlighting its impact on taste and texture. Brad also introduces his cookbook, Field Notes for Food Adventure, explaining the motivation behind creating a physical book that offers a tangible connection to food enthusiasts. The hosts and Brad emphasize the value of long-form content, encouraging listeners to enjoy in-depth material and step away from screens to engage with cooking and nature.

Join us for this engaging conversation that celebrates the joys of cooking, the adventure of foraging, and the thrill of spearfishing. Whether you're a seasoned chef, an outdoor enthusiast, or someone curious about sustainable food practices, this episode offers something for everyone.

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Guest:

Brad Leone is a chef, hunter, angler, and YouTube personality. He was born in the woods of rural northern New Jersey. The fields, forests, rivers, and shores of the Northeast have been his playground since he was a kid. He is known for his appearances in videos produced by Bon Appétit for its YouTube channel, most notably as the host of It's Alive with Brad and its spinoff series, It's Alive: Goin' Places. In 2021, he published his cookbook “Field Notes for Food Adventures,” and in 2023, he launched two new shows on his YouTube channel; "Local Legends" and "Makin’ It.”

Youtube

Instagram

Bradleone.com

Field Notes for Food Adventure

Takeaways:

Properly treating fish is crucial for maintaining quality and flavor.

Cooking seasonally and using fresh ingredients from the garden enhances the taste of dishes.

Spearfishing can be challenging but rewarding, especially when done in the right conditions.

Dry-aging fish can improve its flavor and texture.

Creating long-format YouTube shows allows for a more immersive and educational experience for viewers. Spearfishing is a thrilling activity that allows divers to hunt for fish underwater.

Encountering sharks and other marine creatures adds to the excitement and adventure of spearfishing.

Brad Leone's cookbook, Field Notes for Food Adventure, combines recipes, stories, and travel experiences.

Long-form content, such as books and podcasts, provides a more immersive and enjoyable experience for readers and listeners.

It is important to have fun, enjoy cooking, and spend less time on phones.

Chapters:

00:00 Introduction and Updates

02:54 Pokeweed and Childhood Memories

06:31 Introduction of Guest Brad Leone

12:37 Brad's YouTube Shows: Local Legends and Making It

17:40 Cooking Seasonally and Using Fresh Ingredients

22:50 The Benefits of Dry-Aging Fish

27:27 The Challenges and Rewards of Spearfishing

32:53 Creating Immersive and Educational YouTube Shows

35:13 Exploring the Underwater World and Encountering Marine Creatures

38:24 Field Notes for Food Adventure: A Cookbook, Story, and Travel Book

44:48 The Importance of Long-Form Content for a Deeper Experience

50:07 Having Fun, Enjoying Cooking, and Spending Less Time on Phones

Keywords:

foraging, cooking, fish, treating fish, YouTube shows, Local Legends, Making It, spearfishing, dry-aging fish, spearfishing, diving, underwater, sharks, marine creatures, cookbook, physical book, long-form content, enjoyment, cooking

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In this episode, Justin and Adam discuss the history and process of grinding meat. They cover the various uses of ground meat, including burgers, sausages, and meatballs, and the cuts of meat that are best for grinding. They also provide tips on equipment, such as the importance of a good grinder and the benefits of hand mincing. The hosts emphasize the need for partially freezing the meat and grinder parts to ensure a consistent grind. Overall, this episode provides valuable insights and practical advice for anyone interested in grinding their own meat. In this conversation, Justin and Adam discuss the importance of fat ratios and binders when working with ground meat. They emphasize personal preference in choosing fat ratios and provide guidelines for different types of dishes. They also share recipes for meatballs, meatloaf, burgers, and loose ground meat, highlighting the versatility of ground meat in various cuisines.

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Recipes:

Meatball Stroganoff with Chanterelles

Blue Cheese Venison Meatloaf

Green Chili Snow Goose Burger

The Best Ground Venison Taco Meat

Moroccan Style Lake Trout Burger

Takeaways:

Ground meat is a versatile ingredient that can be used in various dishes, such as burgers, sausages, and meatballs.

When grinding meat, choosing the right cuts, such as the animal's back quarter, is important for better flavor and texture.

Investing in a good grinder is recommended for efficient and consistent grinding.

Partially freezing the meat and grinder parts helps to achieve a better grind and prevents overheating.

Hand mincing can create a unique texture and is ideal for dishes like tartare, but it can be time-consuming for larger quantities. Experiment with different fat ratios to find the flavor and texture you prefer in your ground meat dishes.

Use binders like breadcrumbs, eggs, tortillas, or oats to help bind the ground meat together.

Try different recipes and cooking techniques to explore the versatility of ground meat in various cuisines.

Invest in a meat grinder for easier game meat processing and more control over fat ratios.

Cook ground meat in small batches, allowing it to brown and develop a crust for better flavor and texture.

Chapters:

00:00 Introduction and Recap of Previous Episode

02:09 Updates and Projects

03:28 Introduction to Grinding Meat

08:06 Choosing the Right Cuts for Grinding

20:53 Equipment for Grinding Meat

26:03 The Process of Grinding Meat

30:42 Hand Mincing

32:38 The Role of Salt and Fat Ratios in Ground Meat

35:19 Understanding Fat Ratios for Sausages and Burgers

39:27 Choosing the Right Type of Fat for Ground Meat

42:37 Cooking Tips for Ground Meat: Browning and Seasoning Techniques

56:24 Exploring Different Textures and Techniques for Fish Burgers

58:58 The Versatility of Meatballs and Ground Meat in Various Dishes

01:03:55 Experimenting with Different Fat Ratios and Recipes

01:05:46 Investing in a Meat Grinder for Better Control over Fat Ratios

Keywords:

grinding meat, ground meat, history, process, uses, cuts, equipment, tips, ground meat, fat ratios, binders, recipes, meatballs, meatloaf, burgers, cooking tips

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Justin chats with Andrew Tsui of the Ike Jime Federation and explores the practice of Ike Jime, a method of dispatching fish that prioritizes food quality. Andrew explains the four steps of Ike Jime: brain spiking, bleeding, paralyzing the fish, and rapid chilling. He emphasizes the importance of minimizing stress and delaying rigor mortis to ensure high-quality fish. Tsui also discusses the lack of regulations and standards for seafood quality in the United States and the potential for the fishing industry to adopt Ike Jime practices. The conversation then highlights the similarities between handling fish and meat and the need to treat them equally. He emphasizes the need to take care and be intentional throughout the entire process, from the moment of harvest to the culinary experience. The discussion also highlights the unique opportunities that fishing provides, such as the ability to experience and share rare and high-quality fish that cannot be replicated commercially. It encourages anglers and hunters to appreciate their skills and the value of providing their families with nutritious, sustainable, and delicious food.

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Guest:

Andrew Tsui is the Founder and President of the Ike Jime Federation, a company committed to training, standardizing, and empowering the next generation of American fish and seafood to world-class levels of quality. He has been profiled in international and national publications as a global expert on fish and seafood quality, cuisine, and harvesting techniques, and he brings his interdisciplinary approach to training university researchers, various companies in the seafood supply chain, Michelin-starred chefs, and sports anglers alike.

Ike Jime Federation

Wild Fish Blend Spices

Ike Jime Federation Instagram

Takeaways:

Ike Jime is a method of dispatching fish that prioritizes food quality by minimizing stress and delaying rigor mortis.

The four steps of Ike Jime are brain spiking, bleeding, paralyzing the fish, and rapid chilling.

The lack of regulations and standards for seafood quality in the United States hinders the development of a world-class seafood industry.

Handling fish and meat should be treated equally to ensure high-quality products. Take care and be intentional throughout the entire process of harvesting and preparing food.

Fishing provides unique opportunities to experience and share rare, high-quality fish that cannot be replicated commercially.

Appreciate the skills of anglers and hunters in providing nutritious, sustainable, and delicious food.

Understand the importance of seasonality and the impact of what fish eat on their flavor and quality.

Chapters:

00:00 Introduction and Overview

06:22 Understanding Ike Jime and Its Philosophy

12:07 The Four Steps of Ike Jime

16:28 Challenges in Seafood Quality Regulations

19:02 Alternative Fish Handling Methods

26:10 The Significance of Rigor Mortis and Aging

31:46 Applying Meat Handling Principles to Fish

37:35 The Importance of Taking Care in the Harvesting and Culinary Process

40:19 The Unique Opportunities of Fishing for High-Quality Fish

52:47 Understanding the Impact of Seasonality on Flavor and Quality

01:03:18 Appreciating the Skills of Anglers and Hunters

01:06:10 The Value of Providing Nutritious and Sustainable Food

Keywords:

Ike Jime, fish dispatching, food quality, stress reduction, rigor mortis, seafood industry, regulations, meat handling, harvesting food, wild game, seafood, quality, culinary experience, fishing, unique opportunities, anglers, hunters, nutritious, sustainable

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Despite their physical resemblance to raspberries and blackberries, mulberries are closer relatives to figs. Their flavor is also much richer and even a touch savory compared to a blackberry or raspberry. While adding sugar to the berries results in sweet desserts, the core flavor of the berry works beautifully for heartier meals.      

Mulberries are not commercially sold due to their harvesting difficulty. The delicate fruit must be hand-picked, making harvesters easily identifiable by the deep-purple ink stains covering their fingertips, and also has a relatively short shelf-life. Foraging the berry makes for a great family outing, albeit a bit messy, and the harvests can be used for many recipes. -Lindsey Bartosh 

Read the written version of this recipe as prepared by Lindsey Bartosh

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About Pizza

Once humans started harvesting and processing grains, moving from grain porridges to grainy flatbreads cooked on hot rocks was a quick step. Once processing technology advanced, lighter flours would have been made available to create flat doughs. Eventually, the Egyptians discovered yeast, creating a softer, easier-to-digest dough that slowly morphed into modern bread. 

These flat doughs were popular throughout much of the world, with Egyptians, Greeks, and Persians (among others) regularly eating them.

Persian soldiers were known to bake flatbreads topped with cheese and dates on top of their shields in between battles, while the Greeks topped theirs with herbs, onions, garlic, or fruit purees, as well as cheese, and offered them up to the gods. 

As mentioned, the Romans also ate flatbreads, often topping them with cheese, fruits, honey, and oil. A painting depicting these tasty snacks was even found in Pompeii. 

Breadmaking progressed along with other technologies, and flatbreads just improved. Manakish was becoming very popular in the Middle East, while focaccia, developed by the Etruscans, was commonly eaten in Tuscany. 

Pita was also being made in Greece by this point, a bread with a suspiciously similar name to pizza, especially when Naples started as a Greek settlement. 

Although some historians point towards earlier examples of pizza, it is generally agreed that Naples was the true birthplace. By the 1600s, street vendors were selling flatbreads called pizzas to poor working-class people who needed something cheap to eat on the go. These pizzas were usually topped with garlic, salt, lard, and cheese. 

About Mulberries

Despite their physical resemblance to raspberries and blackberries, mulberries are closer relatives to figs. Their flavor is also much richer and even a touch savory compared to a blackberry or raspberry. While adding sugar to the berries results in sweet desserts, the core flavor of the berry works beautifully for heartier meals.      

Mulberries are not commercially sold due to their difficulty in harvesting. The delicate fruit must be hand-picked, and harvesters are easily identifiable by the deep-purple ink stains covering their fingertips. They also have a relatively short shelf life. Foraging the berry makes for a great family outing, albeit a bit messy, and the harvests can be used for various recipes. 

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Justin, Adam, Brandon Dale, and Quincy Milton discuss their Spring pursuits and summer outdoor plans. The conversation covers various topics, including upcoming hunting and fishing plans, foraging for mushrooms and berries, and urban hunting opportunities. They discuss the accessibility of hunting and fishing in urban areas, particularly in the Northeast. They also share their favorite spring recipes, such as cooking scup and black sea bass -- highlighting the flavors and qualities of black sea bass, fluke, tog, scup, and striped bass. Later, they talk about the joy of fishing and the importance of getting outdoors and enjoying nature. The conversation touches on the diversity of fishing opportunities in the region, including freshwater fishing for trout and bass. They emphasize the abundance of wild food and the need to break away from the idea that food can only be bought in a grocery store. Overall, the conversation promotes a love for the outdoors and a connection to the natural world.

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Crew:

Quincy Milton III Instagram

Brandon Dale Instagram

Takeaways:

Hunting and fishing opportunities can be accessible in urban areas, particularly in the Northeast.

Spring is a great time for foraging mushrooms and berries.

Urban hunting programs and conservation hunting programs are increasing in popularity.

Favorite spring recipes include cooking scup and black sea bass. The hosts and guests discuss their favorite fish to catch and eat in the Northeast region, including black sea bass, fluke, tog, scup, and striped bass.

They highlight the flavors and qualities of these fish, emphasizing their light and fluffy texture and delicious taste.

The conversation promotes the joy of fishing and encourages listeners to get outdoors and enjoy nature.

They discuss the diversity of fishing opportunities in the region, including freshwater fishing for trout and bass.

The hosts emphasize the abundance of wild food and the need to break away from the idea that food can only be bought in a grocery store.

Chapters:

00:00 Introduction and Upcoming Hunting and Fishing Plans

03:00 Foraging for Mushrooms and Berries

09:28 Exploring Hunting and Fishing in Urban Areas

32:10 Delicious Spring Recipes: Cooking Scup and Black Sea Bass

34:24 Exploring the Flavors of Northeastern Fish

44:18 Favorite Fish in the Northeast: Black Sea Bass, Fluke, Tog

49:17 Trout and Bass Fishing in the Northeast

53:19 The Joy of Fishing and the Outdoors

57:06 The Abundance of Wild Food in the Outdoors

Keywords:

hunting, fishing, foraging, urban hunting, accessibility, spring recipes, scup, black sea bass, fishing, Northeast, black sea bass, fluke, tog, scup, striped bass, trout, bass, outdoors, hunting, foraging, wild food

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In this episode, Justin, Adam, and Matthew discuss the consumption of invasive carp. They mention the environmental impact of Asian carp, including their ability to outcompete native fish species and their jumping behavior. Matthew shares the management strategies employed by the Kentucky Department of Fish and Wildlife, such as commercial fishing and the use of bioacoustic fish fences. Finally, they talk about the taste and cooking methods of carp, with Matthew recommending smoking the fish and using it in dishes like salads and dips. In this conversation, Matthew discusses different methods of preparing and cooking carp, particularly invasive carp species. He shares his experiences with smoking, pickling, and grinding carp, as well as making dishes like miso soup, tacos, and fish patties. Matthew highlights the potential of carp as a sustainable food source and the need to change the perception of carp as a low-quality fish. He mentions resources like the book 'Eat the Enemy' and the Choose Kopi website for carp recipes. The conversation concludes with the idea of organizing a camp focused on bowfishing and cooking invasive species.

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Guest:

Matthew Dollenbacher is a hunter, angler, outdoorsman, and Fisheries Biologist with the Kentucky Fish and Wildlife. He grew up in Eastern Iowa and attended Iowa State University. He traveled around a bit after college but eventually landed in Western Kentucky in 2020, working with Invasive Carp.

Links:

Kentucky Department of Fish & Wildlife Recipes

Eat the Enemy book

Choose Copi

Crispy Fried Carp Recipe

Matthew.dollenbacher@ky.gov

Takeaways:

There are different types of carp, including common carp and invasive Asian carp such as silver carp, bighead carp, grass carp, and black carp.

Asian carp, particularly silver and bighead carp, are filter feeders and can outcompete native fish species for food.

The jumping behavior of silver carp can be dangerous for boaters and fishermen.

The Kentucky Department of Fish and Wildlife employs various management strategies, including commercial fishing and the use of bioacoustic fish fences, to control the population of invasive carp.

Carp meat is white and can be smoked and used in dishes like salads and dips.

Asian carp have a mild flavor and can take on the flavors of various seasonings. There are various methods of preparing and cooking carp, including smoking, pickling, and grinding.

Carp can be used in a variety of dishes, such as miso soup, tacos, and fish patties.

Carp, particularly invasive species, have the potential to be a sustainable food source.

Changing the perception of carp as a low-quality fish is important to promote its consumption.

Resources like the book 'Eat the Enemy' and the Choose Kopi website provide carp recipes and information.

Organizing a camp focused on bowfishing and cooking invasive species could be a fun and educational experience.

Chapters:

00:00 Introduction and Background

05:22 Matthew's Work with Carp

10:37 Types of Carp and Their Differences

19:13 Population Growth and Management Strategies

25:31 Catching and Cooking Carp

30:58 Introduction and Discussion of Cooking Methods

33:47 Grinding Carp and Other Methods

36:31 Changing the Perception of Carp

43:50 Carp as a Sustainable Food Source

52:46 Resources and Conclusion

Keywords:

carp, invasive species, Asian carp, common carp, silver carp, bighead carp, grass carp, black carp, environmental impact, management strategies, taste, cooking methods, carp, invasive species, cooking, smoking, pickling, grinding, miso soup, tacos, fish patties, sustainable food, perception, recipes, bowfishing, camp

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In this episode, Justin and Adam are joined by Jason Passalacqua. They discuss the intersection of wild food and wine and how to make wine more approachable for the wild food community. They also talk about traditional pairings between game and wine and how Passalacqua wines are specifically designed to pair well with wild game. The conversation highlights the importance of education and experimentation in finding the perfect wine and food pairings. In this conversation, Jason Passalacqua, owner of Passalacqua Winery, discusses the connection between wine and wild game. They explore the idea of demystifying wine and making it more accessible to everyone, regardless of their background or experience. They also discuss the importance of education and empowerment when it comes to wine and wild game and how these two worlds can intersect to create a unique and enjoyable dining experience. The conversation highlights the diversity of flavors and the endless possibilities for pairing wine with different types of wild game. Overall, the conversation emphasizes the joy and exploration that comes with combining wine and wild game

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Guest:

is a hunter, angler, forager, outdoorsman, cook, and vintner. His passion for wine and love of the outdoors began with fishing and hunting among the vines on his family’s property in Dry Creek Valley near Healdsburg, California. After a career in engineering, he wanted to get back to his roots. As a fourth-generation vintner, he was inspired by his family’s history of growing grapes since the 19th century and began making wine. He opened Passalacqua Winery in 2004 with a vision to create quality wines that pair with the outdoors.

Passalacqua Winery Instagram: https://www.instagram.com/passalacquawinery

Passalacqua Winery website: https://passalacquawinery.com/

Takeaways:

Wine and wild food are part of a lifestyle and offer a unique sensory experience

There are no strict rules when it comes to pairing wine and wild game; it's all about personal preference

Passalacqua wines are designed to pair well with wild game, offering a balance of flavors that enhance the purity of the food

Education and experimentation are key to finding the perfect wine and food pairings Demystifying wine and making it accessible to everyone is important

Education and empowerment are key when it comes to wine and wild game

There is a wide range of flavors and possibilities for pairing wine with wild game

Combining wine and wild game can create a unique and enjoyable dining experience

Chapters:

00:00 Introduction and Excitement for the Topic

02:53 Updates and Plans for the Future

06:05 Guest Introduction and Background

09:10 Growing Up in Northern California and Love for the Outdoors

13:08 The Intersection of Wine and Wild Food

16:01 Demystifying Wine and Making it Approachable

22:28 Pairing Wine with Wild Game: Traditional and Non-Traditional Pairings

28:24 Passalacqua Wines: Designed to Enhance the Flavors of Wild Game

00:02 Introduction and Background

09:53 Demystifying Wine and Making it Accessible

30:13 Exploring the Flavors and Pairings of Wine and Wild Game

39:54 Creating a Unique and Enjoyable Dining Experience

50:09 Conclusion and Final Thoughts

Keywords:

wild food, wine, pairings, approachable, education, experimentation, wine, wild game, demystifying, accessibility, education, empowerment, flavors, pairing, meat, cooking, drinking, drinks

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We were lucky enough to harvest several geese, which allowed us to experiment in the kitchen. One of the dishes we made for guests and staff was these green chile snow goose burgers, made from ground snow goose breasts and legs, pork, and bacon. 

While cooking them on the flat-top griddle outside, the snow geese continually streamed overhead, a cacophony of honks drifting down at all times.

In fact, anywhere you were in Mound City, you could look up and see endless giant V’s of snow geese streaming overhead, accompanied by constant honking. Millions of snow geese; what a place! 

The burgers made for a filling and tasty lunch, just what everyone needed before heading back to the pit blinds in a nearby cornfield. 

Any green chile burger is great, but made with wild snow goose? It’s like the perfect grass-fed beef burger with even more flavor.

Many people online have assured me that snow goose isn’t really worth eating and that the birds are nothing more than sky carp. 

Sky carp? More like hamburger of the sky!

Read the written version of this recipe as prepared by Adam Berkelmans

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Read the written version of this recipe as prepared by Gunnar Emberg

Rate this Podcast 

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About Sous Vide

Sous vide is French for under vacuum and points to a low-temperature-long-time cooking method that employs a gentle water bath to bring food up to temperature.

The under vacuum name comes from the fact that for sous vide, food usually gets vacuum sealed in plastic bags before being immersed in a tightly controlled heated water bath to cook.

This results in a perfectly cooked item, controlled to the very degree you want it to be.

About Adam Berkelmans:

Adam Berkelmans, also known as The Intrepid Eater, is a passionate ambassador for real food and a proponent of nose-to-tail eating. He spends his time between Ottawa and a cozy lake house north of Kingston, Ontario. When not cooking, he can be found hunting, fishing, foraging, gardening, reading, traveling, and discovering new ways to find and eat food.

Follow Adam on Instagram

Visit the Intrepid Eater website

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The Harvesting Nature crew and camp guests discuss their May 2022 wild pig hunting skills camp in Texas. They highlight the activities and lessons learned during the camp, including shooting, ballistics, cooking, and butchering. The crew emphasizes the importance of shot placement for meat yield and the versatility of wild pig meat. They also discuss the value of hands-on experience and the holistic nature of hunting. The participants shared their experiences and expressed their appreciation for the camp and the community it has created. The conversation covers various topics, including cooking temperatures, fly fishing camp plans and the experience's highlights. The participants expressed gratitude for the knowledge gained and the community formed during the event. They discuss the versatility of wild pig meat and the importance of dispelling myths about hunting and eating wild hogs. The conversation ends with a call to action for listeners to sign up for future courses and support the podcast.

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Takeaways:

The wild pig hunting skills camp allows participants to learn various hunting, shooting, cooking, and butchering skills.

Shot placement is crucial for meat yield and should be considered before taking a shot.

Wild pig meat is versatile and can be used in various dishes.

Hands-on experience is invaluable in understanding the entire process of hunting and harvesting wild game.

The camp fosters a sense of community among participants and encourages sharing of knowledge and experiences. 

The ideal temperature for cooking trichinella is 137 degrees Fahrenheit.

The hosts plan a fly fishing camp in Montana and have ideas for future adventures.

The participants expressed gratitude for the knowledge gained and the community formed during the event.

It is important to dispel myths about hunting and eating wild hogs.

Listeners are encouraged to sign up for future courses and support the podcast.

Chapters:

00:00 Introduction and Announcement of Skills Camp

02:09 Unique Episode at the Wild Pig Skills Camp

04:33 Cooking and Butchering Demos at the Camp

09:28 Shooting and Shot Placement Lessons

11:22 Awards and Meat Size Variations

16:14 Participant Experiences and Appreciation

25:41 Reflections on the Ranch and Future Plans

28:23 Cooking Temperatures and Future Plans

34:19 The Versatility of Wild Pig Meat

39:44 Dispelling Myths about Hunting and Eating Wild Hogs

53:47 Sign Up for Future Courses and Support the Podcast

Keywords:

Wild pig hunting, skills camp, shooting, ballistics, cooking, butchering, shot placement, meat yield, versatility, hands-on experience, holistic hunting, community, cooking temperatures, plans, fly fishing camp, community, wild pig meat, dispelling myths, hunting, eating, 

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In this episode, Justin and Adam chat with Dr. Jonathan Reisman about hunting, cooking, and eating offal and organ meats. They discuss the incorporation of organ meat into diets and highlight the nutritional value of organs and the unique nutrients they provide. Dr. Reisman shares his journey into butchering and cooking organs, his passion for hunting, and how hunting has allowed him to explore various organ meats. They also address the myth that organs are dangerous to eat and advocate for the reintroduction of lung consumption, which is currently illegal in the US. The conversation emphasizes the importance of reconnecting with the source of our food and exploring traditional food consumption. They discuss different organs' unique textures and flavors, such as lungs, kidneys, and sweetbreads. They also touch on the importance of proper handling and care of organs to ensure optimal taste and safety. They discuss the need for better anatomical diagrams, education around organ meats, and the growing interest in nose-to-tail eating. Dr. Reisman also mentions his Anatomy Eats dinners, where he combines his knowledge of anatomy with culinary experiences.

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Guest:

Jonathan Reisman, M.D., is a physician, author, and adventurer. His interests include anatomy, food, travel, nature, wilderness, and prehistoric crafts. He has practiced medicine in some of the world's most remote places, including Antarctica, Arctic Alaska, the Russian Arctic, the Himalayas of Nepal, rural Appalachia, the urban slums of Kolkata, India, and on Pine Ridge Reservation in South Dakota. He is the co-creator of the anatomy-based dinner series Anatomy Eats, which explores human anatomy through cuisines worldwide using offal, internal organs, and other unusual body parts.

Visit Dr. Reisman's website

Visit Anatomy Eats Instagram

Takeaways:

Organ meat, such as liver and heart, is packed with nutrients and can be a healthy addition to one's diet.

Social media platforms like Instagram are great resources for finding creative and innovative ways to incorporate organ meat into meals.

There is a misconception that organ meat is dangerous to eat, but as long as it is not toxic, it can be consumed safely.

The sale and consumption of lungs are currently illegal in the US, but efforts are being made to overturn this rule.

Reconnecting with the source of our food and exploring traditional food consumption can lead to a greater appreciation for organ meat. Organ meats have unique textures and flavors that can be enjoyed properly.

Proper handling and care of organs is essential for taste and safety.

Hunting provides access to a wide variety of organ meats.

There is a need for better anatomical diagrams and education about organ meats.

Nose-to-tail eating is gaining popularity as people explore different parts of the animal.

Anatomy Eats dinners combine anatomy education with culinary experiences.

Chapters:

00:00 Introduction and Discussion of Organ Meat

19:31 Exploring the Nutritional Value of Organ Meat

25:04 Tips for Incorporating Organ Meat into the Diet

29:37 Misconceptions about Organ Meat

35:40 Advocating for the Reintroduction of Lung Consumption

36:14 Reconnecting with the Source of Our Food

36:24 Exploring the Unique Textures and Flavors of Organ Meats

44:09 The Importance of Proper Handling and Care of Organs

52:13 Hunting as a Gateway to Trying Different Organ Meats

59:28 The Need for Better Anatomical Diagrams and Education

01:05:02 The Rise of Nose-to-Tail Eating

01:05:44 Anatomy Eats: Combining Anatomy Education with Culinary Experiences

Keywords:

organ meat, nutrition, misconceptions, lung consumption, traditional food, organ meats, textures, flavors, handling, care, hunting, anatomical diagrams, nose-to-tail eating, Anatomy Eats

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In this episode, Justin and Adam are joined by Jesse Griffiths, a world-class chef, hunter, and author of the new book, The Turkey Book. They discuss turkey hunting, cooking, and the inspiration behind the book. Jesse shares his experiences hunting turkeys in different regions of the United States and the unique culinary perspectives he gained from each location. The conversation explores the importance of cooking using the entire turkey rather than just the breast. They talk about the different aspects of the book, including the storytelling, cultural details, and techniques for butchering and cooking turkey. Jesse shares his favorite chapter on breaking down the turkey breast and the various recipes and techniques included in the book. They also discuss the flavors of turkeys from different regions and the process of confit cooking.

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Guest:

Jesse Griffiths is a world-class chef and owner of Dai Due, a butcher shop and supper club in Austin, Texas, where everything on the menu is sourced locally.  He is also the head instructor of the New School of Traditional Cookery.  In 2012 he released Afield: a chef's guide to preparing and cooking wild game and fish, which was nominated for a James Beard award. In 2021, he released The Hog Book, which won a James Beard award in 2022. We chatted with him about this book back in 2021. 

Info on Dai Due

Info on Jesse's 1st book "Afield"

The Wild Books Website

Takeaways:

The Turkey Book is a new book by Jesse Griffiths that explores turkey hunting and cooking.

Jesse traveled to different regions of the United States to hunt turkeys and learn about the unique culinary perspectives in each location.

His love for wild turkey meat has inspired him to become a better hunter and appreciate the importance of patience and skill.

The book offers a beginner's journey into turkey hunting and provides recipes and insights from experienced hunters and chefs.

Jesse's experiences with wild turkeys have shaped his culinary outlook and deepened his appreciation for different cuts of meat. To respect and appreciate the whole animal, it is important to utilize the entire turkey when cooking.

Culinary conservation involves responsibly using the resources harvested through hunting.

Plucking and cleaning a bird can be a satisfying and enjoyable process.

Keeping the skin on provides culinary options and enhances flavor.

Personal experiences and aspirations in turkey hunting vary.

Jesse's book on turkey hunting and cooking includes storytelling and cultural details.

Flavors of turkeys from different regions are not easily discernible.

Confit cooking is a great method for tenderizing and preserving turkey.

Turkey hunting is about the journey and experience, as well as conservation.

Chapters:

00:00 Introduction and Overview

04:01 Jesse Griffiths' Background and Previous Books

08:45 Jesse's Turkey Hunting Experiences

13:45 The Inspiration Behind The Turkey Book

25:05 How Turkey Hunting Shaped Jesse's Culinary Outlook

26:14 Utilizing the Whole Turkey

27:58 Culinary Conservation

28:26 The Satisfaction of Plucking and Cleaning

30:21 Keeping the Skin On

42:43 Personal Experiences and Aspirations in Turkey Hunting

50:00 Introduction and Overview of the Book

52:04 Techniques for Butchering Turkey Breast

54:30 Flavors of Turkeys from Different Regions

56:16 Butchering and Cooking Turkey Wings

58:08 Key to Successfully Cooking Turkey Wings

59:06 The Art of Confit Cooking

63:41 The Journey and Experience of Turkey Hunting

Keywords:

turkey hunting, cooking, book, storytelling, cultural details, butchering, cooking techniques, turkey breast, recipes, flavors, regions, confit cooking, journey, experience, conservation, turkey cooking, The Turkey Book, wild game, culinary perspectives, patience, skill, wild turkey meat, turkey, cooking, utilization, meat, culinary conservation, plucking, skin, options, satisfaction, enjoyment, hunting

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Guest:

Sean Sherman is an award-winning chef, educator, author, and activist. A member of the Oglala Lakota Sioux tribe, his personal mission is to revitalize Indigenous food systems and build awareness of the transformational potential of Indigenous foodways to restore Native people's health, local economies, culture, and food sovereignty.

Sean’s Instagram: @the_sioux_chef

Sean’s website: https://seansherman.com/

NATIF Instagram: @natifs_org

Owamni Instagram: @owamni

Takeaways:

Wild food plays a massive role in indigenous food systems and diets, providing sustenance and cultural and spiritual significance.

Indigenous food systems are diverse and based on a deep knowledge of the local environment, including the use of wild plants and animals.

Revitalizing indigenous food systems and promoting food sovereignty is necessary to ensure access to healthy and culturally appropriate food.

The Western diet has overlooked the vast majority of North American botanicals, and there is a need to shift towards local and sustainable food systems.

Individuals can start by exploring and utilizing the wild and native plants in their own backyard, promoting a deeper connection with the natural world and local food sources. Embrace indigenous foodways and reconnect with the land

Shift from a consumer-based food system to one focused on sustainability, seasonality, and cultural diversity

Non-native chefs and restaurants can support indigenous food traditions by purchasing products from native producers and featuring indigenous ingredients on their menus

Create support centers to train and develop culinary professionals in indigenous food systems

Develop regional menus that celebrate the unique foods and flavors of different indigenous communities

Expand the indigenous food movement globally and promote the preservation of indigenous knowledge and food traditions

Chapters:

00:00 Introduction and Updates

11:21 The Significance of Wild Food for Indigenous Cultures

31:30 Embracing Indigenous Foodways and Reconnecting with the Land

40:21 Creating Support Centers for Indigenous Food Systems

48:35 Expanding the Indigenous Food Movement Globally

Keywords:

wild food, Native American, indigenous cultures, indigenous food systems, food sovereignty, hunting, fishing, foraging, taste, nutrition, local food systems, sustainable food systems, indigenous foodways, sustainability, seasonality, cultural diversity, indigenous cuisine, non-native chefs, support centers, regional menus, global expansion

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This recipe is a play on a good old chicken piccata recipe that’s super quick, easy, and doesn’t disappoint. If you’ve never had piccata, you’re in for a treat because when you pour the sauce over the top, everyone will think you’re a five-star chef. 

I spiced this one up with some jalapeños and wild turkey bourbon, but feel free to use any chili pepper or bourbon; you can also omit the peppers and just use white wine if you’d like to go the classic route. Any way you slice it, you’re bound to love this dish.

Read the written version of this recipe as prepared by Ara Zada

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About Wild Turkeys:

By the 1930’s, market hunting and habitat loss had reduced the turkey population in North America to somewhere around 30,000 birds; a pitifully small number compared to their original pre-European settlement population which is estimated to be around 10 million.

Although overhunting had a part to play in this - there was no management in those days - another factor played a huge role as well - habitat loss. 

At the time, farmers were clearing huge swathes of land for agriculture, cutting down trees and burning brush. This pushed turkeys into smaller and small regions and allowed hunters to reduce their population even more rapidly. At least half of the states that called the wild turkey home had lost it altogether. 

There were a few attempts to stop the decline around this time though, mostly led by eastern sporting clubs. Pressure from these clubs spurred the Virginia and Pennsylvania game commissions to attempt a breeding program where they raised wild turkey chicks on farms and then released them into the wild. 

Though close to 300,000 birds were released in this manner, the survival rate was so low that the program was deemed a failure. The reason behind this was the fact that young turkeys learn how to survive in the wilderness - finding food, safe roosts, and avoiding predators - from their mothers. 

Without that knowledge being passed on from mother to chick, the farm-raised turkeys fell prey to coyotes, raccoons, bobcats, snakes, owls, and other large birds of prey. 

Other concerned groups and far-seeing individuals, including Theodore Roosevelt, were also setting aside habitat for animal species, including wild turkey. 

Along with reemerging habitat, a new re-introduction method created by Herman Holbrook skyrocketed successful reintroduction. It involved using a net cannon to capture live turkeys in the wild and re-introduce them into their old habitats, or new ones on abandoned land. 

This method of reintroduction was extremely successful and many states used it to re-establish wild turkeys into their former range. 

In 1973, the non-profit National Wild Turkey Federation was started and it quickly began coordinating reintroduction efforts with states and other conservation groups. They also helped to create and conserve beneficial wild turkey habitat, which further fuelled successful wild turkey populations. 

About Adam Berkelmans:

Adam Berkelmans, also known as The Intrepid Eater, is a passionate ambassador for real food and a proponent of nose-to-tail eating. He spends his time between Ottawa and a cozy lake house north of Kingston, Ontario. When not cooking, he can be found hunting, fishing, foraging, gardening, reading, traveling, and discovering new ways to find and eat food.

Follow Adam on Instagram

Visit the Intrepid Eater website 

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Takeaways:

The tri-tip is a flavorful cut located in the bottom sirloin area, while the eye of round is a lean muscle found in the round group.

Both cuts offer versatility and can be cooked through grilling, searing, or marinating.

The tri-tip is commonly used in Santa Maria-style barbecue, while the eye of round is great for dishes like pho or stir-fries.

When cooking these cuts, it's important to keep them at medium-rare or medium to prevent them from drying out.

Both cuts can be sliced thinly for sandwiches, tacos, or stir-fries, or cooked whole and sliced for a delicious meal.

Recipes:

Grilled Venison Tri-Tip

Elk Tri-Tip with Chimichurri

Grilled Bison Tri-Tip, Santa Maria Style

Venison Cube Steak Sandwiches with Poblano-Lime Chimichurri

Gochujang Venison Steak and Broccoli

Venison Bulgogi Kimbap Rolls

Antelope Steak Fingers

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Takeaways:

The bottom round is commonly used for cube steak and pot roast.

The top round is versatile and can be used for stir-frying, curing, and making steaks.

Experiment with different cuts and cooking techniques to find your preferred method.

Try recipes like elk steak gochujang noodles, hot Italian venison sandwich, bourbon venison jerky, best wild pig cured ham, barbecue smoked venison and bison gyudon.

Recipes:

Elk Steak Gochujang Noodles 

Hot Italian Venison Sandwich 

Bourbon Venison Jerky 

Best Cured Wild Pig Ham 

BBQ Smoked Venison 

Venison Pastrami

Bison Gyudon 

Dashi Stock Recipe

Chapters:

00:00 Introduction and upcoming episodes

05:44 Discussion about upcoming activities

09:05 Introduction to the top round

12:27 Different methods of removing the top round

27:45 Introduction to the bottom round

29:39 Methods of removing the bottom round

30:40 Culinary history and cooking methods for the bottom round

31:51 Bottom Round

32:21 Uses of Bottom Round

33:14 Top Round

34:31 Cooking Techniques for Top Round

35:25 Grinding and Other Uses

37:07 Preference for Whole Cuts

38:13 Recipes: Elk Steak Gochujang Noodles

40:25 Recipes: Hot Italian Venison Sandwich

43:32 Recipes: Bourbon Venison Jerky

45:12 Recipes: Best Wild Pig Cured Ham

51:13 Recipes: Barbecue Smoked Venison

57:08 Recipes: Bison Gyudon

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The neck is full of connective tissue and muscles, and when it’s braised gently, it melts into this wonderful tender bite. I hope you love it. -Natalie Auer

Read the written version of this recipe as prepared by Natalie Auer

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About Goulash

The world of goulash is actually quite interesting. Different versions abound, and a goulash in the United States has almost no resemblance to a goulash from Hungary or the rest of Europe. How did this happen? Why is this dish so ubiquitous across so much of the world?

It all started on the Alföld, or the Great Hungarian Plains, a flat, steppe-like territory occupying over 54% of Hungary in the 800s. This region was also populated by cowherds known as gulyas (“gu-yaj”). In the evening they would set up a metal cauldron over the fire and cook a simple and filling stew which usually consisted of dried bacon, wild onions, a rustic grain like millet, wild caraway, salt and lots of pepper. 

The dish became more and more popular and was eventually named after the herdsmen who had introduced it - gulyas. Anglicized, that’s goulash!

Hot paprika eventually replaced pepper as the main spice in the dish and spread to neighbouring countries.

The mid-1800s and early 1900s also saw an influx of Hungarian immigrants to Canada and the United States. Like all immigrants, they brought with them recipes from home which they attempted to recreate using whatever local ingredients were available.

By 1914 the Woman’s Educational Club Cookbook had come out including two recipes for goulash, one American goulash, and the other simply goulash. In only a few years, gulyas had already split into two distinct dishes, one American, and one European. This cookbook’s version of American goulash called for cubed round steak stewed with tomatoes, tabasco sauce, paprika, and onion juice.

Newspapers continued to come out with American Goulash recipes, and in the next decade, an all-American dish of ground beef, tomatoes, macaroni, and paprika emerged.

About Adam Berkelmans:

Adam Berkelmans, also known as The Intrepid Eater, is a passionate ambassador for real food and a proponent of nose-to-tail eating. He spends his time between Hull, Quebec and a cozy lake house north of Kingston, Ontario. When not cooking, he can be found hunting, fishing, foraging, gardening, reading, traveling, and discovering new ways to find and eat food.

Follow Adam on Instagram

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Wild game doesn’t tend to work well in those types of preparations, but here I’ve created the best of both worlds – a venison queso that is cheesy, creamy, silky, flavorful, and uses wild game!

A good queso is hard to achieve using “healthy” ingredients. Anyone who knows good queso will tell you that. But, hey, everything in moderation, right?

I’ll tell you now though, you won’t be able to stop eating this stuff. This queso will be plenty flavorful as well; if not, then it needs salt, not more taco seasoning. 

Add salt until it’s as flavorful as you want it. I’m generally closer to 1.5 to 2 tbsp salt when I make this dish. Pre-cubing your Velveeta cheese will help it melt in faster. When it cools, it’s not a rock-solid hunk of cheese and when you reheat it, it heats up just fine too. No fat separation, no cheese solidifying, just pure, glutinous, cheesy goodness here. Step up your game-day appetizer dish with this venison queso!

Read the written version of this recipe as prepared by Gunnar Emberg

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About Super Bowl Snacks

Did you know that Super Bowl Sunday is considered the second biggest food holiday in the USA after Thanksgiving? 

That’s huge, and it means that, just like Thanksgiving, certain foods have become forever tied to the event. These foods, and the ingredients to make them, get bought up in the days leading up to the Super Bowl, giving us lots of fun stats released by grocery chains. 

It is estimated that Americans spend approximately 14.8 BILLION dollars on Super Bowl parties each year, most of that being spent on food and beer. 

Dips, meatballs, nachos, chicken wings, pizza, and guacamole are some America’s favorite Super Bowl snacks. Learn more about how they became Super Bowl favorites!

About Adam Berkelmans:

Adam Berkelmans, also known as The Intrepid Eater, is a passionate ambassador for real food and a proponent of nose-to-tail eating. He spends his time between Hull, Quebec and a cozy lake house north of Kingston, Ontario. When not cooking, he can be found hunting, fishing, foraging, gardening, reading, traveling, and discovering new ways to find and eat food.

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Pickled onions and spicy peppers are great additions to your gyro, depending on your spice preference. Other sauces that would be fantastic are baba ghanoush or hot sauce! No matter what your toppings are, 

I hope you enjoy this recipe as much as I do!

Read the written version of this recipe as prepared by Rikki Folger

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About Gyros

Gyros, also pronounced gy-ro, are a Greek specialty consisting of seasoned ground meat pressed into a loaf and skewered, then cooked on a vertical spit. Meat is then shaved off and stuffed into pita, along with tomato, onion, french fries, and tzatziki. In Greece, it’s usually made with pork, and sometimes chicken, 

though the dish has spread around the world and can often be found made with lamb and beef. 

Gyros has many close cousins, such as Middle Eastern shawarma, Mexican al pastor, Canadian donair, German doner (DUnar), and Turkish döner (do-naj). 

They all actually stem from the Turkish doner, which consists of marinated meat, stacked in layers onto a large skewer, and then cooked on a vertical spit.

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As a kid, I could not end the day without at least a spoonful of black-eyed peas. My family is still very superstitious about this tradition, but no matter, I now enjoy black-eyed peas more than just the yearly spoonfuls.  

Historically, Hoppin’ John is a culmination of the many worlds that contributed to giving the “Old South” its culinary identity. Born in the rice-rich lands of the Carolinas, this dish incorporates rice, cowpeas, black-eyed peas, or other beans and is flavored with bacon or ham. 

My preparation of Hoppin’ John follows the traditional preparation as much as I could, except for the addition of the Harvesting Nature Water Fowl Blend. 

The resulting meal was remarkably balanced and wholesome. I was very happy to share it with my family, who gave the meal two thumbs up as they solidified their good luck for the next year. There is nothing like cooking magical food that also pleases the diners. Good Luck and Enjoy!

Read the written version of this recipe as prepared by Justin Townsend

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About Hoppin’ John

Hoppin’ John seems to have originated in the Lowcountry regions of South Carolina’s coastline, where the Gullah peoples began the tradition. 

They likely used Carolina Gold rice and either Geechee red peas or Sea Island red peas to make the dish. Interest in some of these ingredients lately has been resurgent, with several people working hard to save them from extinction. I’ve had the chance to try them, and they are worth seeking out. 

The inspiration for the dish probably came from similar African dishes like the Senegalese thiebou niebe or other similar pea and rice dishes in west Africa. Africans arriving on American soil would have used what was available to them to make dishes as they would have at home. 

The earliest mention of Hoppin’ John in literature comes from the book Recollections of a Southern Matron, published in 1838. The dish was likely eaten well before that, making this a VERY old food!

Although it has been forgotten exactly how the name for the dish came to be, some historians posit that the name came from a bastardization of the Creole-french word for black-eyed peas - pois pigeon - which means pigeon peas. 

About Adam Berkelmans:

Adam Berkelmans, also known as The Intrepid Eater, is a passionate ambassador for real food and a proponent of nose-to-tail eating. He spends his time between Hull, Quebec, and a cozy lake house north of Kingston, Ontario. When not cooking, he can be found hunting, fishing, foraging, gardening, reading, traveling, and discovering new ways to find and eat food.

Follow Adam on Instagram

Visit the Intrepid Eater website 

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Served over a cold bun and dressed in lukewarm Hormel chili with a little shredded cheddar cheese on top, maybe a few slivers of onion, and dinner is served. 

I’m really not mocking it and am serious when I say I love that meal; however, I have also come to appreciate that camping food is also a great opportunity for switching things up a bit and trying out some new recipes.

A little creative planning and some ingredient preparation can lead to some phenomenal camp meals. Some of the best fish dinners I have experienced were just foil-wrapped catch-of-the-day trout but paired with the simple addition of fresh rosemary or tarragon. The same goes for this pineapple and bear camp burger which is also very easy to make while camping. The sauce can be prepared at home, so there is no need to take mayonnaise, vinegar, and chipotle peppers on the camping trip. The patties could also be mixed, formed, and packed grill-ready in Ziploc bags and the pineapple comes conveniently canned. 

The rest of the ingredients are easy to pack and quickly cook over the grill.

A little imagination and preparation groundwork at home allows for a gourmet, restaurant-quality burger under the stars. Enjoy!

Read the written version of this recipe as prepared by Lindsey Bartosh

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About Pineapples

Pineapples have played a surprising role in history as not only a food, but as a symbol. After hearing this podcast, you may start to notice pineapple symbolism in weird and curious places. 

Let’s get into it. 

To start off, let’s discuss what a pineapple actually is… I mean, we all know what one looks like, but where and how do they grow?

Pineapples are in the bromeliad family and grow as a perennial small shrub with tough agave-like leaves, growing about 4 feet tall. Individual scarlet flowers, about 200 on an average plant, form small fruits, which fuse together to form a multiple fruit. That’s right, every pineapple you see is a collection of 200 individual fruits! Other examples of multiple fruits are figs, breadfruit, and mulberries. Though the main fruit is grown on a short, thick stem, suckers may grow, causing fruit to grow off the sides of the plant. 

The wild pineapple originated not in Hawaii, but in Southern Brazil, near the current border with Paraguay. There, the Tupi peoples enjoyed the fruit, calling it nanas, or ‘excellent fruit’. The Tupi also used the pineapple to ferment a type of wine, create medicines, and even craft poison arrows. 

Tupi and Carib peoples traded and raided, eventually spreading the fruit to the Amazon delta, up through Central America and into the Caribbean.  

When our favourite guy, Christopher Colombus landed on current-day Guadeloupe in 1493 on his second voyage, he encountered pineapples growing and being eaten by the inhabitants of the island. He took some pineapples with him across the ocean after enslaving and brutalizing the natives there.

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Hunters in particular should be taking advantage of stir-frying. The lean and flavourful meat of wild game goes perfectly in a well-made stir fry and you can make the thin strips of meat necessary for stir fry out of your trim pile!

This venison stir fry is the perfect weeknight meal. Quick, easy, healthy, and most importantly, delicious!

It’s also infinitely changeable. I made mine with white-tail hindquarter (when butchering I like to square off my steaks and roasts and slice the trimmings thin for stir fry), but you could just as easily use thinly sliced wild pork, duck or goose breast, pheasant, grouse breast, or the loin, flank, shoulder, or round from any ungulate. Pretty versatile!

But that’s not all; you can also change up the vegetables to any light and crisp veggies like peppers, sugar snap peas, zucchini, spinach, kale, tender beans, asparagus, or celery. Tougher vegetables like broccoli or carrots work too, but you may have to blanch them first.

The sauce is also riffable. You can add any flavours you like to the sauce, like chilies or hot sauce, vinegar, brown sugar, ginger, etc. You could also just use a store-bought sauce like stir-fry sauce, teriyaki, sweet and sour, etc. to make things even easier.

Read the written version of this recipe as prepared by Adam Berkelmans (The Intrepid Eater)

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About Stir Frying

Proper stir-frying, especially wok stir-frying, is generally misunderstood by Westerners. In China, however, as well as the Chinese diaspora, it is nothing short of an art. 

Stir fries here often consist of a ton of meat, random veggies, and a bunch of store-bought sauce, all added to the wok or skillet at once to basically braise down into a soggy mess. Tasty? Yes, actually, it’s not that bad. But compared to a proper stir fry? Not even close! 

There are a few easy tips to make your stir fries better though, even if you don’t reach the heights of a wok master, so let’s get into them and see if we can elevate your weeknight stir fry into something just as good as takeout. 

Marinate or velvet your meat. 

You’ll probably want to get your rice or noodles going now too. 

Prepare your mise en place: aromatics ready, meat ready, all veggies cut, sauce ready, garnishes ready to go. 

Get your wok ripping hot. 

Add the oil and swirl it around the wok. 

Add the aromatics to flavour the oil. Remove if need be. 

Add the meat and give it a good sear on both sides. Remove if need be. 

Add the hearty veggies, then the tender vegetables, then the ultra-tender vegetables, tossing them around constantly.

Add the meat and aromatics back in if you removed them. 

Stir the sauce to reincorporate the cornstarch. 

Add the sauce around the edge of the wok. 

Reduce heat and toss everything together. Let the sauce thicken. 

Add garnishes and take off of the heat. 

Serve immediately. 

And that my friends is a stir fry. 

About Adam Berkelmans:

Adam Berkelmans, also known as The Intrepid Eater, is a passionate ambassador for real food and a proponent of nose-to-tail eating. He spends his time between Ottawa and a cozy lake house north of Kingston, Ontario. When not cooking, he can be found hunting, fishing, foraging, gardening, reading, traveling, and discovering new ways to find and eat food.

Follow Adam on Instagram

Visit the Intrepid Eater website

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Guests: 

Timo Böckle: Timo is a world-class German chef, hunter, television chef, and entrepreneur. He has traveled and cooked all over the world on both land and sea. At home in Germany, he is passionate about hunting and has earned the title of Jagermiester. In his restaurants, he incorporates wild game into the menu to showcase the wild flavors we all know to love and appreciate.

IG: @timoboeckle

JP Yampey: JP is a Field Staff Writer for Harvesting Nature based in Germany. He is also known as "Hunting Muscle" on social media. JP is a hunter and bodybuilder exploring the European hunting scene and game food culture. He spends his time in Stuttgart, Germany, and the Black Forest. When not in the forest or the gym, he can be found cooking, doing great things with meat, traveling, writing code, or science fiction.

IG: huntingmuscle

Show Notes:

How this episode came to fruition

Hunting Roe Deer in Germany

Learning to Hunt in German

A Hunter’s Greeting/Salute

Jagerspeak

Last Bite

Hunting Clothing

Where did the hunting language originate

Different types of wild game across Germany

Red Deer cause damage to native plants

The Revere System

How to get a hunting license

The Revere Manager is responsible for protecting crops and lands

The meat is not always yours

Liability and Safety

Drive Hunts

You have to buy the meat as the hunter

Revere Manager pays the landowner

Hunter’s Rights

Trophy Hunting

The price of the animals

Wild Pigs in Europe

Hunting Dogs

Seasonal Wild Game

Schnitzel

Sausages

German Maultaschen

Ragu

Medallions with Wild Herb Crust

Game Braten - Pot Roast

Timo’s favorite recipe: Roe Deer 

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Show Notes:

Pig testicles

Pig offal

Food at camp

Spiders

Cooking by cuts

Culinary history

Each cut cooks differently

Recipe for each cut

Processing your meat

Random recipe ranking website

Specifics to search for recipes

The bottom round can be similar across species

In the kitchen, they perform the same

Cooking by cut you can spread across several animals

Offal, Wobbly Bits, 5th quarter

Learn more about butchering

Different countries have different names for cuts

We are keeping the guest's episodes

Tell us about your experiences cooking by cuts. 

whatscooking@harvestingnature.com 

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Rate This Podcast

Join our Facebook Community Group

Links:

Turkey's amazing hearing and eyesight

Check out The Way We Hunt's video on How to Clean a turkey

HN Turkey Life cycle shirt

Recipes:

Chick-fil-A copycat recipe

Hank Shaw's Turkey Carnitas

Turkey and white wine fricassee

Turkey Ravioli by Shawn West

Show Notes:

Jeremy's start to turkey hunting and his success 

Tony and his son's start to hunting and their successes

Tyler's lack of a turkey hunting history

the benefits of the early hunting hours for spring gobbler

Shooting birds before work

The benefits of COVID for turkey hunting

Reversing Nature when calling turkeys

Late-morning gobblers without hens

competing with hens

HOT TIP: Go to breakfast

how much to call

All the time we've been busted by turkeys

Everything that kills turkeys

different types of calls

don't practice turkey calls in the house with your wife around

different sounds when calling

how hunting pressure affects the turkey hunting

Does your calling need to be perfect?

Tips for scouting for turkeys

population decline of turkeys

getting turkeys to shock gobble to locate them

roosting turkeys in the evening and how to do it

HOT TIP: know the area well before the season starts

don't bump them off the roost

How to set-up on birds

Patterning your shotgun - Why and How

TSS Loads

Recipes

Don't leave the turkey legs and thighs in the woods

HOT TIP: Use a rangefinder when turkey.  

effective ranges with a shotgun

our most memorable turkey hunts

Allen's Shocker Series Gear review

Ben Franklin liked turkeys

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Show Notes:

Temperature and Over Cooking

Meat Thermometer 

Let Meat Come to Room Temp before Cooking

Thawing Meat

Dry Equals Crispy

Seasoning 

Harvesting Nature Seasoning Blends 

Wild Game Terroir 

Types of Salt: Kosher and Sea Salt

Using Herbs and Foragables from the Environment 

Wild Game can take Big Flavors

Cooking by Cuts

Question 1: How do we know the cuts of meat

Cooking By Cuts Cookbook

BHA Field to Table Video Series 

Venison Quarter T-Shirt

Top Round: Two Muscles, Two Different Cooking Techniques

Labeling Meat Bags

Mystery Meat: Braise Them

Use Stock

Save Braising Liquid

Build on the Recipe with Salt, Stock, and Vinegar

Question 2: Heart Cooking

Marinade and Meat Mallet and Grill

Cook up to Medium or Braise for a long time

Justin’s Yakatori Heart Recipe

Jaccard Meat Tenderizer 

Question 3: Dark Meat on Wild Turkey

180 degrees to melt/render fat

Sous Vide may work

Confit

Duck Fat 

Cooking with Liver

Question 4: Javalena Head Cheese

Let’s Make a Meal!

Question 5: Corned Elk Roast

Equilibrium Curing 

Question 6: Getting Comfortable with Cooking Wild Game

Cookbook Tips

Learn Techniques

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Show Notes:

Pig Camp - spots still open

BHA Rende

Adam - New managing editor of HN

Collin's moving to Virginia 

Calving and rearing "lil babies"

Overcoming overcooking 

Have a meat thermometer

Rest your meat

Undercooking 

Food Safety for bear, pig, mountain lion, etc...

Higher cooking temps for birds

Collin's overcooked meat tip - onions, olive oil, vinegar, salt, and pepper

Some cuts can be cooked over 160 - wild pork leg 

Cook times can vary with wild game

Reheat meat in its own juices 

Impatience and inattention 

Let the pan come to temperature

Let the meat thaw completely

Do the little things/steps, don't skip them

Types of pans

Stainless steel pan trick - use a drop of water

No acids in a cast iron

Use an enamel coated dutch oven

Collin has a 6inch one

Not reading the recipe all the way through

When do you salt

Use an acidic instead of a salt

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About Jonathan:

Jonathan Wilkins is a hunter, angler, guide, cook, and outdoor writer. In 2017, he bought a boarded-up church and turned it into a duck lodge. This isn’t your ordinary lodge. It’s much more. Today, seasoned waterfowlers, working professionals new to hunting, adult-onset hunters, and many others find their way through the doors of Black Duck Revival. Their experiences are something more focused on enjoying hunting, wild food, and the positive experiential side of duck hunting not always seen at other lodges. 

Follow Black Duck Revival on Instagram

Visit The Black Duck Revival Website

Show Notes:

BHA Rende 

Wild Food Panel

Wild Pig Camps 

Jonathan Wilkins of Black Duck Revival

Getting into Hunting