Ep. 187 - Chef Matt Cooper - The Real Reason You Won't Find Wild Venison or Fresh-caught Fish on Ozark Menus
The Ozark Podcast · Kyle Veit & Kyle Plunkett
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Show Notes
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In this episode, Matt dives deep into what it means to cook with purpose, the tangled laws behind serving wild game and fish in restaurants, and how chefs are becoming modern-day cultural leaders.
Whether you're a hunter, a foodie, or someone who just wants to reconnect with your food and your land, this episode will challenge what you think you know about eating local.
Our Trusted partners for this episode:
Vortex Optics - Industry leader in scopes, rangefinders, and binoculars
Big Pete's Taxidermy - High-quality work with quick turnaround
Pack Rat Outdoor Center - Everything you need to start your next adventure
00:00 Introduction
01:26 The evolving role of the chef
18:00 The absurdity of food laws
26:00 Getting around the rules
36:12 Cooking over fire
What is The Ozark Podcast?
In the Ozarks, people have always lived in rhythm with the natural world. Hunting, fishing, and living off the land, aren't just things we do, it's who we are. And though our lives are inextricably linked to the land we live on, we've never been more disconnected from it. So join us, as we travel across the region to bring you the voices of the Ozarks to deepen your connection with the land, sharpen your skills in the outdoors, and help you learn what it means to be an Ozarker.
Our hosts are Kyle Veit and Kyle Plunkett - and our producer is Daniel Matthews
Theme music: 'American Millionaire' by JD Clayton
Catch up with us on Instagram and Facebook @theozarkpodcast
PLEASE reach out to us with any recommendations or inquiries: [email protected]