Episode 25: Honest Food with Hank Shaw
Justin chats with Hank Shaw about all things wild food.
Audio is streamed directly from the publisher (podtrac.com) as published in their RSS feed. Play Podcasts does not host this file. Rights-holders can request removal through the copyright & takedown page.
Show Notes
Special Guests:
Hank Shaw: Wild Chef, Outdoor Writer, and Founder of Hunter, Angler, Gardener, Cook
Show Notes:
Hank’s culinary and writing background
The importance of quality recipes
Spicy food and tolerance
The beginnings of Hunter, Angler, Gardener, Cook
Why do we hunt rabbits in winter only?
Bot Flies
James Beard Awards
Keep honing your skill
Recognize cultural identities and sources of your recipes
Indian Fry Bread
The evolution of North American Cuisine
Why foraging important
Chickens vs iguanas in Key West
Developing recipes and inspiration
Food photography and plating fashion
Recommended skills for kitchen proficiency
The wobbly bits
Cooking Tongue
Hank’s new cookbook
Recipes:
Salsa Arbol (coming soon)
Roasted Rabbit Legs with a Spicy Prickly Pear Sauce
--- Send in a voice message: https://anchor.fm/harvestingnature/message
Learn more about your ad choices. Visit megaphone.fm/adchoices