Summary: 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. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices 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 Learn more about your ad choices. Visit megaphone.fm/adchoices

Summary: 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. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices - 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 Learn more about your ad choices. Visit megaphone.fm/adchoices

Summary: 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. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices 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 Learn more about your ad choices. Visit megaphone.fm/adchoices

This podcast series focuses on the experiences and motivations of adult-onset hunters, anglers, and foragers. Ken shares his story of becoming a hunter and its impact on his life. He emphasizes the importance of community and connection and the need to challenge oneself and embrace failure. The podcast aims to inspire and build a community of like-minded individuals. 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 Learn more about your ad choices. Visit megaphone.fm/adchoices

Summary: 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. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices 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 Learn more about your ad choices. Visit megaphone.fm/adchoices

Summary: 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. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices 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 Learn more about your ad choices. Visit megaphone.fm/adchoices

With winter still holding on fast, a hearty, warming soup is always a go-to meal in my household. Pho, a classic Vietnamese soup served with a broad accompaniment of proteins, fresh herbs, and lime, is the perfect way to balance the warmth of the soon-to-be winter’s end and the incoming spring. Here, we’ll dive into the simple yet profound pleasure of preparing pho with thin-sliced venison sirloin, a wild game twist that fits nicely with this traditional comfort food. The protein choices used here can vary – I encourage all to try this recipe and use whatever wild game you’ve got available (avoid eating rare wild pig or bear). The robust and complex flavors of the broth of the pho complement a wide swath of proteins, and this dish will come together relatively quickly, which is bound to become a favorite weekday staple. Read the written version of this recipe as prepared by Brandon Dale Leave a Review of the Podcast  Buy our Small Batch Wild Food Spice Blends  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  Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode, Justin and Adam discuss the importance of bones in cooking and the various culinary uses of bones and marrow. They explore the history of using bones as tools and the cultural significance of bone marrow in different cuisines. The hosts also touch on the practical uses of bones, such as making stocks and broths, and the enjoyment of giving bones to dogs. In this conversation, Adam and Justin discuss the importance of using bones in cooking, particularly in making stock. They explain the difference between broth, stock, and bone broth and share their preferred stock-making methods. They also discuss the benefits of leaving bones in meat when cooking and share tips for using bones in various dishes. They emphasize the value of saving bones and using them to enhance the flavor of meals. 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 Learn more about your ad choices. Visit megaphone.fm/adchoices

Summary: 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. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices 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 Learn more about your ad choices. Visit megaphone.fm/adchoices

“I am a huge proponent of using as much of the animal as possible. Many folks disregard the head, legs, and other parts of the lobster when cleaning. In Florida, I have seen more people rip the tail off of the lobster and toss the head back in the water. Not only do they miss some of the meat inside the head, but they also toss out an excellent resource for making stock. 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 Leave a Review of the Podcast  Listen to our other podcasts here Buy our Small Batch Wild Food Spice Blends  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  Learn more about your ad choices. Visit megaphone.fm/adchoices

Summary: 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. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices 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 Learn more about your ad choices. Visit megaphone.fm/adchoices

Summary: 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. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices 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 Learn more about your ad choices. Visit megaphone.fm/adchoices

Summary: 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. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices 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 Learn more about your ad choices. Visit megaphone.fm/adchoices

Summary: 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. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices 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 Learn more about your ad choices. Visit megaphone.fm/adchoices

Summary: 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. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices 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 Learn more about your ad choices. Visit megaphone.fm/adchoices

Typically found staining sidewalks, the mulberry is an incredibly under-utilized fruit. While most people think of the berry as a nuisance, creating purple van Gogh-style messes on the bottom of shoes, their sweet and tangy flavor adds to many culinary experiences. The berries can be used in desserts, such as pies or crumbles, for building complex wines or liquors, as hearty and rustic glazes for a variety of meats, or even in crazy-sounding dishes like pizzas or grilled cheese sandwiches.  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 Leave a Review of the Podcast  Listen to our other podcasts here Buy our Small Batch Wild Food Spice Blends  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.  Learn more about your ad choices. Visit megaphone.fm/adchoices

Summary: 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. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices 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 Learn more about your ad choices. Visit megaphone.fm/adchoices

Summary: 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. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices 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 [email protected] 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 Learn more about your ad choices. Visit megaphone.fm/adchoices

Summary: 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 - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices 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 Learn more about your ad choices. Visit megaphone.fm/adchoices

I created this recipe for Harvesting Nature’s 2024 Snow Goose Culinary Camp, which took place in Mound City, Missouri. My role there was camp cook, cooking instructor, and butchery instructor, but camp director Justin Townsend and I did get a chance to do a little hunting, too. I’ve got to say, we ran into quite a few birds.  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 Leave a Review of the Podcast  Buy our Small Batch Wild Food Spice Blends  Learn more about your ad choices. Visit megaphone.fm/adchoices

Summary: In this episode, Justin and Adam discuss the butchering of wild game, specifically focusing on the top sirloin and sirloin tip cuts. They also share updates on their recent outdoor activities and plans for the upcoming fishing season. The conversation covers a detailed exploration of various meat cuts, including sirloin tip, top sirloin, and elk sirloin, along with their associated recipes and cooking techniques. They emphasize the importance of effectively understanding and utilizing these cuts, providing insights into their versatility and culinary potential. Additionally, they touch on the significance of embracing organ meats and expanding the utilization of the entire animal for cooking purposes. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices Recipes: Venison and Celtuce Stir Fry   Grilled Mediterranean Antelope Steaks with Hummus and Israeli Salad Middle Eastern Venison Wraps Venison Reuben Sandwich and the Western Meat Slicer How to Make Vietnamese Pho with Venison Sirloin Elk Braciole Takeaways: Understanding the butchering process for wild game cuts Insights into the culinary history and nomenclature of top sirloin and sirloin tip Cooking techniques and versatility of these cuts for various dishes and preparations Updates on outdoor activities and plans for the upcoming fishing season Understanding the versatility and culinary potential of meat cuts like sirloin tip, top sirloin, and elk sirloin. Embracing the utilization of organ meats and expanding the cooking potential of the entire animal. The importance of effectively labeling and understanding meat cuts for cooking purposes. Chapters: 00:00 Introduction to Butchering Discussion 05:40 Exploring the Top Sirloin Cut 32:17 Exploring Versatile Meat Cuts: Sirloin Tip, Top Sirloin, and Elk Sirloin 47:16 Embracing Organ Meats: Expanding Culinary Potential 01:03:50 Understanding and Utilizing Meat Cuts Effectively Keywords: butchering, wild game, top sirloin, sirloin tip, culinary history, nomenclature, cooking techniques, outdoor activities, fishing season, meat cuts, sirloin tip, top sirloin, elk sirloin, recipes, cooking techniques, organ meats, culinary potential Learn more about your ad choices. Visit megaphone.fm/adchoices

I’ve taken the classic French Dip sandwich and updated it with some venison backstrap. The signs of a well-made French dip are easily distinguishable from the bad ones. The bread-to-meat ratio must be correct. The cheese must be melted, the bun toasted, and the meat a beautiful medium rare. The au jus must be flavorful and complement the meat as well. I believe I hit all those marks here for this sandwich. Read the written version of this recipe as prepared by Gunnar Emberg Rate this Podcast  Listen to our other podcasts here Buy our Small Batch Wild Food Spice Blends  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 Learn more about your ad choices. Visit megaphone.fm/adchoices

Summary: 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. - Leave a Review of the Podcast - Join us at our December 2024 Wild Pig Culinary Hunting Camp 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,  Learn more about your ad choices. Visit megaphone.fm/adchoices

Summary: 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. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices 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 Learn more about your ad choices. Visit megaphone.fm/adchoices

Summary: 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. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices 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 Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode, Justin and Adam are joined by Sean Sherman, an award-winning indigenous chef, educator, author, and activist. They discuss the importance of wild food for Native American and indigenous cultures, the significance of indigenous food systems, and the need for food sovereignty. In this conversation, Sean emphasizes the need to shift our mindset from a consumer-based food system to one focused on sustainability, seasonality, and cultural diversity. He shares his vision for the future of indigenous cuisine, which includes creating support centers, developing regional menus, and expanding the movement globally. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices 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 Learn more about your ad choices. Visit megaphone.fm/adchoices

Turkey season has come upon us! Not many things rival the sound of calling and hearing those big old toms gobble back at you. We had the pleasure this season of hunting not far from the coast of Morrow Bay in California and bagging a few gobblers to bring home to the family.  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 Rate this Podcast  Listen to our other podcasts here Buy our Small Batch Wild Food Spice Blends  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  Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode, Justin and Adam discuss two cuts of meat: the tri-tip and the eye of round. They provide information on the location and characteristics of each cut, as well as their culinary history. 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. They share cooking tips and recipe ideas for both cuts, including grilling, searing, and marinating. Overall, these cuts offer versatility and delicious flavor for various dishes. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices 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 Learn more about your ad choices. Visit megaphone.fm/adchoices

John McAdams shares his adventure of taking his seven-year-old son on a backcountry mule deer hunt in New Mexico. They face challenges with cattle grazing on the hunting grounds and changing weather conditions. The cold weather and misting rain make it difficult to spot deer, leading to a change in plans. They encounter elk and other hunters along the way. Finally, they spot a deer and successfully stalk and shoot it. They butcher the deer and carry it out, creating a lasting memory of their hunting adventure. Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin and Adam chat again about butchering and cooking by specific cuts. In this episode, they dive deep into the Top Round and Bottom of Big Game Animals, touching base on techniques, nuances, and recipes for these two delicious cuts. They also explore the uses of these cuts, such as cube steak, pot roast, stir-frying, and steak. They share preferences for whole cuts over grinding and offer recipes like elk steak gochujang noodles, hot Italian venison sandwich, bourbon venison jerky, wild pig cured ham, barbecue smoked venison and bison gyudon. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices 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 Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode, Justin and Adam talk with Will Robinson, the Distiller at Tamworth Distilling and Mercantile. They discuss using wild fish and game ingredients in spirits such as Eau De Musc Castoreum Whiskey, Crab Trapper Whiskey, Deerslayer Venison Whiskey, and Saison de Frai Apple Brandy VSOP. Justin does a live tasting on the air as Will talks about each spirit in detail.  - Leave a Review of the Podcast - Buy our Small Batch Wild Fish and Game Seasonings - Join our Field to Fork Wild Pig Camp Guest:  Will Robinson is the Distiller at Tamworth Distilling and Mercantile in Tamworth, NH, where he focuses on product development and the production of gins, cordials, flavored spirits, and more. He is a founding member of the band Moonshine Still, with whom he played over 1500 shows and recorded four albums; he is a jack of all trades and has worked awesome jobs such as an antique dealer, pawn broker, canoe instructor, winery owner and distiller, student and stay at home Dad. In his spare time, he enjoys spending time with his children, sailing, cooking, paddling, producing music, and attempting to pursue a more sustainable lifestyle. Check out The Tamworth Distilling IG page Visit the Tamworth Distilling website to learn more or order Takeaways: Eau du musc includes an old-world flavoring technique that uses the oil extract from the castor gland of the North American beaver Crab Trapper is made with a bourbon base steeped in a mixture of crab, corn, and spices Deer Slayer is a venison-flavored whiskey with cranberries, porcini mushrooms, juniper berries, and green peppercorns Saison de Frai is a brandy infused with smoked trout The Deerslayer and Saison du Frai spirits have unique flavors that evoke memories and create new experiences. Will Robinson emphasizes the importance of creating connections and memories through spirits. Conscious consumption and trying new flavors can lead to pleasant surprises Show Notes: Introduction and Background From Music to Distilling Working with Wild Ingredients Using Wild Ingredients in Spirits The Use of Castoreum Tasting the Wild Spirits Tasting the Ode to Musk Impressions of the Ode to Musk Introduction to Vacuum Distillation Distilling Delicate Flavors The Success of the Crab Trapper Creating a Market for Invasive Species The East Coast American Seafood Spice Blend The Process of Creating the Crab Trapper Educating About Global Warming and Invasive Species Supporting Sustainable Seafood and Invasive Species The Deer Slayer: Fermented Meat Whiskey The Art of Smoking and Barbecuing The Process of Creating the Deer Slayer Introduction and Tasting Notes Discussion about Potential Snack Stick Product Exploring the Flavor of the Saison de Frai Creating a Snack Stick Experience Wrap-up and Audience Questions Introduction to the Saison de Frai Exploring the Aromas and Flavors of the Saison de Frai Sourcing Ingredients and Creating New Experiences Creating Memories and Connections through Spirits Other Spirits to Explore Foraging Pine Cones Fermenting Pine Cones Flavor of Pine Cone Syrup Sugar Plum Fairy Absinthe Upcoming Flavors and Spirits Siege of Wolves Rum Where to Order and Connect Closing Thoughts Learn more about your ad choices. Visit megaphone.fm/adchoices

When I started planning for this recipe, I decided that I wanted to try and use a part of the deer that I hadn’t used before. This year we sent my husband’s buck to the butcher, and we were given back these lovely cuts of neck meat. I knew I wanted to use them at some point for a stew or pot roast, and this venison neck goulash recipe was the perfect time to try it.  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 Leave a Review of the Podcast  Listen to our other podcasts here Buy our Small Batch Wild Food Spice Blends  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 Visit the Intrepid Eater website  Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin and Adam chat with all the attendees of our Snow Goose Culinary Camp. They discuss the hunting, the butcher, the cooking, and the eating throughout the whole weekend. They each share their own personal experiences of why they attended camp and what the outcome was.   - Leave a Review of the Podcast - Buy our Small Batch Wild Fish and Game Seasonings - Sign up for Snow Goose Camp in 2025 Show Notes: A similar model to our Pig Camp Food and conservation-focused Snow Geese are smaller than Canada Goose Thin skin, no plucking Eating Geese the whole time Shooting, Hunting, Butchering, and Cooking Geese Skeet Shooting Day 1 Hunting Snacks in the Blind Extended Tubes Huge amounts of birds Italian Style Chicago Sandwich Snow Goose is Edible!!! Butchering Class Hank Shaw’s Book - Duck, Duck, Goose Cooking Class: Swedish Meatballs Wine Pairing Warm Cocktail  Frost on Decoys Good Bird Dinner Day 1.5 Goose Burgers  Hor d'oeuvres Harvesting Nature Waterfowl Blend Dinner Day 2 Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin and Adam chat again about butchering and cooking by specific cuts. In this episode, they dive deep into the Skirt Steak and Flank Steak of Big Game Animals, touching base on techniques, nuances, and recipes for these two delicious cuts.  - Leave a Review of the Podcast - Buy our Small Batch Wild Fish and Game Seasonings Recipes: Smoky SW Venison Flank Steak with Wild Game BBQ Sauce Chinese Venison and Snowpea Stir Fry Antelope Bulgogi Seared Venison Tacos Soon Dubu Jiggae (Venison and Kimchi Stew) Mexican Carne Asada Tacos Arrachera Tacos Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode, Justin and Adam Steele dispel the myths of soaking wild game in ice water, a common practice among hunters across North America. They discuss the proper methods for cold storage, cold shortening, bacteria in water, bone sour, and so much more! Leave a Review of the Podcast Buy our Small Batch Wild Fish and Game Seasonings Join our Field to Fork Wild Pig Camp Show Notes: Coolers are really good these days Side-by-side comparison Rumors of meat soaking Cold shortening  Brining vs. soaking in water What do you do with the white part of the meat after soaking? No good steaks without trimming Bacteria in the water Safe temperatures for meat storage Bone sour Working with wet meat vs dry meat Alternatives to soaking in water Hanging outside Ice barrier method Milk jug method Homemade walk-in cooler Dry ager Renting space in meat lockers when traveling Wet aging Time for dry aging Learn more about your ad choices. Visit megaphone.fm/adchoices

Finding ways to sneak wild game into game day dishes can be challenging. On game day, most people want glutinous, fatty, cheesy dishes that they don’t eat during the week.  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 Leave a Review of the Podcast  Listen to our other podcasts here Buy our Small Batch Wild Food Spice Blends  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. Follow Adam on Instagram Visit the Intrepid Eater website  Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin and Adam chat with South Carolina-based Wild Game Chef Larry White. They discuss aging venison in beeswax, smoked goose Japanese pancakes, duck prosciutto, their favorite wild game meats, elevating your cooking techniques, and so much more! - Leave a Review of the Podcast - Buy our Small Batch Wild Fish and Game Seasonings - Join our Field to Fork Wild Pig Camp Guest:  Larry White is a hunter, avid outdoorsman, writer, and former restaurant owner/chef whose life revolves around food and being in wild places. He grew up in the foothills of North Carolina, spending my childhood hunting, fishing, and walking the woods as much as possible. He started his professional cooking career in the US Coast Guard as a Culinary Specialist before returning to college and obtaining a bachelor's degree in Culinary Arts. After that, he went on to work in fine dining establishments in Charleston, South Carolina. In 2017, he started his website, The Wild Game Gourmet, and has a strong social media following where he shares delicious wild food recipes as reels.  Check out Larry’s IG: @larry_white Show Notes: Top 3 wild game meats 2 months aged beeswax venison loin Duck fat and Yorkshire puddings Smoked whitetail shoulder holiday hams  Venison neck taquitos with coconut white miso sauce Smoked goose leg ham okonomiyaki - Japanese pancake Cubano cordon blue is amazing.  Myth busting: Don’t move your steak in the pan for a sear.  Lobster and Proscuitto stuffed Venison Torching duck prosciutto Wild Boar cooked in okra leaves Learn more about your ad choices. Visit megaphone.fm/adchoices

Gyros are one of my favorite summer meals. They’re perfect for both lunch and dinner and take less than an hour to make. I use heirloom tomatoes, cucumbers, and butter lettuce from my local farmer’s market. These veggies taste AMAZING in the summer months, especially if they’re locally grown. 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 Rate this Podcast  Listen to our other podcasts here Buy our Small Batch Wild Food Spice Blends  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. Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin and Adam chat again about butchering and cooking by specific cuts. In this episode, they dive deep into the Ribs and Brisket of Big Game Animals, touching base on techniques, nuances, and recipes for these two delicious cuts.  - Leave a Review of the Podcast - Buy our Small Batch Wild Fish and Game Seasonings - Join our Snow Goose Camp - Feb 2024 Recipes: Savory Venison BBQ Ribs - Brandon Dale Italian Venison Ribs - Hank Shaw BONE IN BBQ WILD GAME RIBS - Steve Rinella - MeatEater Venison Brisket Bacon - Alan Bergo Forager Chef TEXAS-STYLE VENISON BELLY ROULADEN - Jesse Griffiths - Meateater Show Notes: Snow Goose Camp - Feb 2024 Ribs Physical description of the cut Intercostal muscle 13 ribs vs 15 ribs per side Batoning technique Baby Back Ribs - Top Spare Ribs - Bottom Rib Tips Culinary History How to cook Fat on Ribs Lard vs. Tallow Age will affect cooking times Brisket Fatty on domestic beef. Lean on Game Front - Point Flat - Rib Flap, Belly portion atop the ribs Loads of connective tissue The word comes from Old Norse for cartilage Culinary History How to cook Learn more about your ad choices. Visit megaphone.fm/adchoices

Hoppin’ John is an amazing Southern American dish with an interesting history. I was raised believing eating black-eyed peas on New Year’s Day was the only way to solidify a year’s good luck.  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 Leave a Review of the Podcast 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  Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin and Adam chat again about butchering and cooking by specific cuts. In this episode, they dive deep into the Tenderloins and Loins, touching base on techniques, nuances, and recipes for these two delicious cuts.  - Leave a Review of the Podcast - Buy our Small Batch Wild Fish and Game Seasonings - Join our Field to Fork Wild Pig Camp Recipes: Miso Milk Braised Wild Pork Tenderloin Mule Deer Carpaccio  Smothered Black Bear Chops  Coyote Steak Bites  Shaved Venison Bagels with Horseradish Cream Cheese Root Beer Glazed Wild Pork Loins with Cheese Grits and Sauteed Asparagus Show Notes: Oklahoma Waterfowl Hunting Culinary Camp Big Game Blend Restock Kids Book: Wild Game A to Z Tender Loin Physical description of the cut Psoas (soes) major muscle Tenderest cut on most animals The butt, the center, the tail Where located How to remove Culinary History How to cook Loin Backstrap and Loin Called Longissimus Sirloin, Porterhouse, NY Strip One whole chunk Cut into steaks Removing Silver Skin on one side Save Silverskin for Stock Steaks vs Chops Cleaver Method The ways meat was historically dispersed. Meat and poverty What not to do with cuts Mild flavor - go simpler Learn more about your ad choices. Visit megaphone.fm/adchoices

Camping food is one of my favorites. I love a poorly roasted hot dog from a stick over the fire. Usually, the middle is not even warm and the ends are black.  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 Rate this Podcast  Listen to our other podcasts here Buy our Small Batch Wild Food Spice Blends  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. Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin, Kory, and Ben discuss their favorite wild game recipes to put together the ultimate wild fish and game Thanksgiving meal. They dive deep into appetizers, main courses, turkey dishes, sides, wild desserts, and so much more! This episode originally aired in 2020.  - Leave a Review of the Podcast - Buy our Small Batch Wild Fish and Game Seasonings - Join our Field to Fork Wild Pig Camp Appetizers: Cold Smoked Venison Tartare Chipotle Squirrel BBQ Dip Venison Heart Crostini Fish Chowder with Rosemary Cornbread Muffins  Main Course: Wild Turkey Deep fried Hank Shaw’s Smoked turkey breast recipe  Spatchcock Turkey  Wild Game Holiday Ham vs Cured Smoked Ham Roasted Quail with Sage and Squash Cornbread Dressing Homemade Fish Sticks with Tasty Mashed Potatoes Don’t forget the veggies! Dessert: Bear Fat Chocolate Croissants Prickly Pear Cheesecake Ice Cream Beaver Fat Biscuits Smoked Pumpkin Pie with Bourbon Whipped Cream Blueberry bread pudding  Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin and Casey tell the tales of their 2023 elk season. They discuss hunting in Colorado, drawing tags, the mobility needed in the West, tools for a successful hunt, hunting in South Dakota, two trips to Montana to hunt, and so much more! We also previewed this podcast live on social media which was confusing and fun at the same time.  - Leave a Review of the Podcast - Buy our Small Batch Wild Fish and Game Seasonings - Join our Field to Fork Wild Pig Camp Show Notes: Wild Pig Camp in December Waterfowl Camp in January Early Season Elk Hunting Colorado Cow Archery Tag A tags and B tags An opportunistic hunt Colorado 3rd Rifle elk Hunting a new zone The mobility of a modern western hunting Hunting and exploring Pressure Altitude Travel and base camps Be willing to move Montana visit number one Elk are where they are They may not return to the same spot Success one year doesn’t mean they will be there again Time is never on your side South Dakota elk draw Once in a lifetime Patience How long do you wait after a shot?  Return to Montana The last day Using public land Success Butchering Dry aging Sausage making Learn more about your ad choices. Visit megaphone.fm/adchoices

Who doesn’t love a stir fry? Quick, easy, healthy, and tasty, it’s the perfect weeknight meal.  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) Rate this Podcast  Listen to our other podcasts here Buy our Small Batch Wild Food Spice Blends  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 Learn more about your ad choices. Visit megaphone.fm/adchoices

Have you ever wanted to get into waterfowl hunting or grow your existing waterfowl hunting skills? Well, we have the perfect hunting skills camp for you! We are partnering with G&H Decoys to host our first-ever Oklahoma Waterfowl Camp this coming January! It doesn’t matter if you have hunted for years or are just picking up a shotgun, we have a spot for you to join us at our hunting skills camp, this winter in Eastern Oklahoma.  Sign up now: https://harvestingnature.com/product/oklahoma-duck-hunting-camp-2/ “Although not the first state to jump into mind when thinking of waterfowl, Oklahoma has been blessed with many diverse opportunities for waterfowlers. Located at the southern portion of the Central Flyway, Oklahoma is part of the wintering range for many species of ducks and geese. This provides sportsmen an opportunity to pursue their feathered quarry from November through January.” At this camp, we will hone your skills with a shotgun on the skeet range, scout for good habitat, teach you to call ducks, set up decoys, clean ducks, butcher waterfowl, package the meat, and cook tasty meals with waterfowl all in one extended weekend. All hunting will be DIY with our crew hunting alongside you, but not guiding you.  We will use the G&H Decoy HQ as our base camp for all classes, meals, meetings, hunting planning, and campfires. Lodging will be at a nearby hotel, just minutes away from base camp. Our highly skilled, professional chefs, Adam Berkelmans and Justin Townsend, will prepare meals each day. The G&H crew will spend time ensuring you are comfortable shooting on the range in order to prepare you for the transition to the waterside where you will have the opportunity to hunt a variety of migratory waterfowl. Daytime classes will include topics such as Waterfowl Hunting 101, Intro to Duck Calling, Butchering Waterfowl, Hunting with Dogs, E-scouting and Scouting Public Land Waterfowl Classes, Advanced Cooking Techniques, and so much more! Each day you will have the opportunity to scout multiple hunting spots and to go on four total DIY, unguided, duck hunts with both the G&H and Harvesting Nature crews. They will hunt right alongside you as you both try and bring home some game.  After the hunt, our expert butcher, Adam Berkelmans, will walk you through the steps on how to break down the ducks and process the meat for storage in the freezer and for later eating. Everyone will get the opportunity to work with birds even if you do not harvest any in the field.  Each night, after the hunts, our chefs will bring you into the kitchen. There they will provide hands-on instruction on how to prepare different cuts from the waterfowl you harvested. You will be taught kitchen skills to take back home and showcase for your friends and family.  At the end of the camp, you will walk away with the skills to hunt, shoot, process, store, and cook your waterfowl. These skills easily translate over into any other game birds you would decide to hunt in the future. Sign up now: https://harvestingnature.com/product/oklahoma-duck-hunting-camp-2/ Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin and Adam chat again about butchering and cooking by specific cuts. In this episode they dive deep into the Denver Steak and the Neck, touching base on techniques, nuances, and recipes for these two delicious cuts.  - Leave a Review of the Podcast - Buy our Small Batch Wild Fish and Game Seasonings - Join our Field to Fork Wild Pig Camp Recipes: Grilled Venison Steak Salad Venison with Roquefort-Shrimp Sauce Venison Steak Marsala Venison Red Beans and Rice Cajun Rice and Gravy with Venison Neck Venison Gamjatang Show Notes: Home Butchering vs Processor Denver Steak It's part of the under-blade portion of the chuck clam shell looking cut 4th most tender cut on animal Has marbling even on lean game animals It will have a rich flavor Recently created in the US, unveiled in 2009 Result of a research project by the University of Florida and Nebraska Not a popular cut along the rocky mountain foothills Japanese have been eating for a while from Waygu  How to remove the Denver Steak Serratus ventralis muscle High heat sear, grill, broil, stir fry Join our Field to Fork Wild Pig Camp Slice across the grain Why is the steak so tender?  The Neck Commonly left behind A huge amount of meat is available Tendons and bones can make it a tough cut History of cut Neck Bones in Soul Food Lamb Roasts in the Middle East/North Africa Grilled Pork Collar with dipping sauce Korean Gamjatang Chronic Wasting Disease Considerations Braise Stew Grind So flavorful Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin and Adam chat again about butchering and cooking by specific cuts. In this episode they dive deep into the Arm Roast and the Shanks, touching base on techniques, nuances, and recipes for these two delicious front shoulder cuts.  - Leave a Review of the Podcast - Buy our Small Batch Wild Fish and Game Seasonings - Join our Field to Fork Wild Pig Camp Recipes: Elk Shank Tagine Canapés Hoppin John with Braised Venison Shanks Ancho Venison Shank Tacos Venison Mississippi Pot Roast Chipotle Venison Pot Roast on Hatch Grits Show Notes: Spruce Tip Syrup Spruce Tip Jelly High Altitude Sourdough Bread Adam’s foraging adventures Wild cherries Pan Fish Fry-up Arm Roast Cutting off the Arm Roast and Shank Using the table to break tendons Beefy Cut of Meat Shanks Collagen to Gelatin  Cutting down shanks to fit into your cookware Some of the best international dishes are cooked with shanks Slow and Low for Arm Roasts Cross-Cutting Shanks Sous Vide Lamb Shanks Elk Shank Tagine Canapés Hoppin John with Braised Venison Shanks Ancho Venison Shank Tacos Venison Mississippi Pot Roast Chipotle Venison Pot Roast on Hatch Grits Venison shank sliders Grinding: The arm roast is great Never Grind your Shanks! Learn more about your ad choices. Visit megaphone.fm/adchoices