Wild Fish and Game Podcast

Justin chats with Lance Brantley and Heath Brown, both dog handlers and downed game trackers. They discuss the importance of blood tracking, saving meat, downed game, tracking dogs, how the environment affects tracking, the process of tracking, tips for preparing for a tracker, and so much more! - Leave a Review for a chance to win a hat! - Love our content? Buy us a cup of coffee to say thanks! - Subscribe to the Harvesting Nature Magazine! Special Guests: Lance Brantley: Owner of On Track K9 Deer Recovery, Dog Handler, Game Tracker Heath Brown: Dog Handler, Game Tracker, Owner OnTrack Rocky Mountain division Visit On Track K9 Deer Recovery on Instagram: @ontrackk9deerrecoveryservices (719) 251-0419 - text or call Heath for your tracking needs in Colorado and Wyoming (270) 952-2459 - text or call Lance for your Midwest tracking needs Show Notes: Harvesting Nature Magazine BHA Rendezvous Hunting camp Big Game Blend Introducing Heath and Lance The formation of a friendship Bavarian Mountain Hound Using family dogs Tracking downed game (not running dogs on live game) Differences from state to state What questions Heath asks The difference between tracking in CO vs. KY Why is the altitude a factor Difference between tracking elk and deer with dogs What's needed to track in other states The accountability of a tracker The mile push Justin's mule deer Silver linings and closure Tracking from start to finish When to back out Shot placement, time, temperature, elevation - what to consider How fast the dog works Dry hot and windy = enemy Moisture is your friend Instagram: @ontrackk9deerrecoveryservices (719) 251-0419 - text for your tracking needs (270) 952-2459 - text or call for your midwest tracking needs Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin, Ben, and Jeff Benda discuss the ins and outs of the newly released Spring Issue of the Harvesting Nature Magazine. They discuss the layout, stories, Creamy Pheasant Pasta, Osceola Turkey Hunting, Wild Turkey Recipes, Big Game Seasoning, Winter Steelhead Fishing Tactics, and so much more! - Leave a Review for a chance to win a hat! - Love our content? Buy us a cup of coffee to say thanks! - Subscribe to the Harvesting Nature Magazine! Show Notes: Harvesting Nature Magazine How it came to be 60 pages Photography New Field Staff Writer Program Getting into the outdoor writing world Why our magazine is different than the others Seasonality Telling True Stories Bearvault Sawyer Water Filters Wild Fish Cannery Thermoworx Ice Mule Coolers Article Overview Creamy Creole Pheasant Recipe BHA’s Hunters for Sustainability Turkey Hunting in Florida Wild Turkey Kiev Winter Steelhead Fishing Tactics Spring Bear Tips Wildlife Crossings Dandelion Greens Cottonwood Oil Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin and Collin chat with Eric Keener and Ryan Gentry of Fin + Forage and Devin O’Dea with California BHA. They discuss spearfishing in California, public access issues, coastal living, underwater food, foraging, their Catch and Cook Competition, delicious seafood recipes, and so much more! - Leave a Review for a chance to win a hat! - Love our content? Buy us a cup of coffee to say thanks! - Learn to Cook Wilder with the Harvesting Nature Supper Club’s cooking classes Special Guests: Eric Keener: Fin + Forage, CEO. Early on as a sponsored spearfisher, Eric recognized the need to be vocal about the health of our ocean and took action by forming the 2019 Catch and Cook for a Healthy Ocean Competition - an event that took the focus away from the size or quantity of fish and directed it toward the true purpose of spearfishing, food. The success of that event led to the formation of an incredible team of professional divers, chefs, scientists, photographers and writers, called Fin + Forage. We are now a company that functions as an educational hub for divers and foodies, responsible-conservation activists, and adventure junkies. Ryan Gentry: Ryan grew up in and around the vineyards and rivers of Santa Rosa, California, but spent most weekends traveling to fish, dive, camp, snowboard and ride motorcycles and snowmobiles in the many state parks. In his mid-20s, work brought Ryan to Monterey, California, where he immediately fell in love with the area and the sport of spearfishing. In 2020, Ryan and a group of highly talented individuals started Fin and Forage, a community-based educational group dedicated to helping newcomers to spearfishing and coastal foraging learn the safest and most sustainable methods. Fin and Forage also seeks to build and connect the community so that we can change mindsets and protect the future of the sport. Ryan’s work with Fin and Forage connected him to the CA Chapter of Backcountry Hunters and Anglers, and he quickly realized that the BHA’s platform is critical to building a voice that could speak with authority for the spearfishing community. Devin O’Dea: Devin grew up backpacking and fishing the Trinity Alps and Sierra Nevada mountain ranges of Northern California and has been abalone diving, spearfishing and foraging in the Pacific Ocean for several decades. After getting a degree in Political Science from UC Santa Barbara, he worked in the environmental consulting industry and as a marketing manager, but the allure of the backcountry and a love for wild places brought him to his current role as the California Chapter Coordinator for Backcountry Hunters & Anglers, a non-profit dedicated to wild public lands, waters and wildlife. Vist Fin + Forage Website:https://finandforage.com/ Visit Fin + Forage on IG: https://www.instagram.com/finandforage/ Visit California BHA on IG: https://www.instagram.com/backcountryhuntersca/ Visit California Backcountry Hunters and Angler Chapter: https://www.backcountryhunters.org/california Recipes: Trumpets Al a King Lobster and Miso Soup Recipe Show Notes: Harvesting Nature Magazine HN Wild Pig Hunting Skills Camp HN Spice Blend Bobcats and Python Eggs Killing fish for points is weird Catch and Cook 2019 California Backcountry Hunters and Angler Chapter Marine Protected Areas and Access Quality 30x30 initiative What’s in your freezer? Hunting Pigs Hook To Fork Catch and Cook 2019 Growing way beyond the standard Focusing on education Beach Clean-up Urchin Culling Lobster Diving Diving in the FL Keys Justin Hates Sharks Shooting Lionfish Hogfish Lingcod Roe Trumpets Al a King Lobster and Miso Soup Recipe Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin chats with Trevor Hubbs, the BHA Armed Forces Initiative Coordinator. They discuss military inspired recipes, reconnecting active duty military and veterans to hunting and fishing, Ernest Hemingway, eating muskrat during lent, public lands, and so much more! - Leave a Review for a chance to win a hat! - Love our content? Buy us a cup of coffee to say thanks! - Harvesting Nature Spice Blends: Chef Tested, Hunter Approved Special Guests: Trevor Hubbs grew up near the confluence of the Mississippi, Missouri, and Ohio rivers. His father and two uncles taught me about their particular brand of hunting starting when he was 7. His father was a waterfowler, one uncle a houndsman, and another uncle the last quail hunter in southern Illinois. He grew up chasing raccoons and coyotes behind hounds and running a muskrat trapline starting at seven years-old. In high school, Trevor guided for game farm pheasants and public land ducks. Today, he follows his Irish Setters looking for native game birds on public land. Check out the BHA AFI Website: https://www.backcountryhunters.org/armed_forces Visit AFI on IG: https://www.instagram.com/bha_afi Show Notes: Harvesting Nature Spice Blends: Chef Tested, Hunter Approved Harvesting Nature Magazine BHA Rendezvous 2022 Bears Military Service Returning to hunting Helping veterans reconnect to themselves Layout of clubs Helping Active Duty members hunt/fish as they transfer around How to break down a moose Veteran Outreach in each state Military only regulations Boundary Water Trip Dog Sled Trip BHA AFI Events BHA Rendezvous 2022 Creating relationships through volunteering Wild Turkey Cordon Bleu Venison Slumgullion Stew Ernest Hemingway Roasted Pheasant With Peanut Sauce McRib Inspiration Fried Fish and Old Bay Lake Trout Salmon Poke Bowls Eat More Invasive Species Shirt Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin and Kory chat with HN Field Staff Writer Brad Trumbo about his new book and upland bird hunting. They discuss Brad’s book, “Wingshooting the Palouse”, upland game hunting, social media in hunting, photography hunting, delicious upland recipes, and so much more! - Leave a Review for a chance to win a hat! - Love our content? Buy us a cup of coffee to say thanks! - Learn to Cook Wilder with the Harvesting Nature Supper Club’s cooking classes Special Guests: Brad Trumbo: Brad lives in southeast Washington State with his wife Ali and a pack of Llewellin setters on a small homestead. He serves the public as a fish and wildlife biologist and active Pheasants Forever life member. His free time is devoted to habitat, the pursuit of fin and feather, and writing about his outdoor passions. Buy Brad’s Book: Wingshooting the Palouse https://amzn.to/3I1KaxZ Visit the Brad on IG: https://www.instagram.com/tailfeathers_upland Show Notes: Harvesting Nature Magazine HN Wild Pig Hunting Skills Camp HN Spice Blend Freedom Hunters and the Hartstown Hunt Podcast: Episode 201, Freedom Hunters Snowshoe hunting Goose Hunting in North Dakota Brad’s Book What is the Palouse? Off season prep Getting out to Hunt Hip like Jorge Article: How to be a Hip-Uplander by Jorge Ramirez Upland Art on Instagram Social Media and Hunting Classic Guns Photography While Hunting Field Hunting Favorite Bird to Hunt Favorite Bird to Eat Pheasant Thai Curry Sous Vide Pepper Sage Quail Sous Vide Podcast: Episode 303, Sous Vide Wild Game Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin and Kory chat with Brian Lynn and Courtney Nicolson of Sportsmen’s Alliance, a national organization battling to keep your hunting, fishing, and trapping rights intact. They discuss the battle they face to protect our rights, the anti-hunting movement, state based movement to challenge hunting rights, actions taken by Sportsmen’s Alliance, getting involved, and so much more! - Leave a Review for a chance to win a hat! - Love our content? Buy us a cup of coffee to say thanks! - Learn to Cook Wilder with the Harvesting Nature Supper Club’s cooking classes Special Guests: Brian Lynn: Vice President of Marketing and Communications for Sportsmen’s Alliance Courtney Nicolson: Associate Director of Communications for Sportsmen’s Alliance Visit the Sportsmen’s Alliance website: https://www.sportsmensalliance.org/ Visit the Sportsmen's Alliance on IG: https://www.instagram.com/sportsmensall/ Show Notes: Harvesting Nature Magazine HN Wild Pig Hunting Skills Camp HN Spice Blend Freedom Hunters and the Hartstown Hunt Guests Brian Lynn and Courtney Nicolson From Sportsmen's Alliance Brian's nearly empty freezer Courtney's first bear Marshy geese Brian growing up in Washington State Working for ESPN Outdoors and Bass Master and Outdoor Life Courtney's addiction to hunting Trying to hunt new states and species Hunting King Eider in Alaska Pronghorn hunting Grouse hunting in Maine Sportsmen's alliance to protect hunting, fishing, and trapping Back door attempts to stop hunting The lies of anti-hunters Why predator hunting is important How wild game cooking contributes to SA Mission Big issues that SA's faces IP 13 How does SA keep track of all the issues Bill dying a quiet death Most threats to hunting rights are state based sportsmensalliance.org Targeting smaller niche issues Emotion always wins Exciting to see the participation from everyday people SA's memberships Follow on Instagram Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin chats with Kris Chain the founder of Season Report, the modernized almanac. They discuss using the Season Report platform to have quicker, easier access to seasonal information about gardening, foraging, and hunting across the United States. This detailed website will allow you to save and access important data to increase your wild food yield. - Leave a Review for a chance to win a hat! - Love our content? Buy us a cup of coffee to say thanks! - Learn to Cook Wilder with the Harvesting Nature Supper Club’s cooking classes Special Guests: Kris Chain: Founder of Season Report, the modernized almanac. Visit the Season Report Website: https://seasonreport.com/ Visit the Season Report on IG: https://www.instagram.com/myseasonreport/ Show Notes: Harvesting Nature Magazine Returning to wild food Gardening plans Black Bear Wild Boar Jerky How the Season Report came to be Gardening Seasons Unique growing zones Walkthrough of website Ag Extension Agents and growing information Hunting Foraging Paw Paw Fruit Website Only Season projections Favorite features Accessing website Saving a bookmark on homescreen 1491 Book Exploring Learn more about your ad choices. Visit megaphone.fm/adchoices

Have you ever wanted to venture to Texas to help out with the invasive wild pig problem? Do you want to enjoy the tasty results of that hunt in the form of fresh wild game going into your freezer? It doesn’t matter if you have hunted for years or are just picking up a rifle, we have a spot for you to come join us at our hunting skills camp this spring in North Texas. Harvesting Nature is hosting its first ever hunting skills camp. We want to invite you to come along for the adventure. At this camp, we will teach you how to shoot, hunt, butcher, package, and cook wild pigs all in one extended weekend. Sign up for our Spring Wild Pig Hunting Camp! Our hunting camp will be held at a North Texas ranch nestled off the beaten path that reflects the rustic elegance of Texas while combining the comforts and conveniences of home. Meals will be prepared by our highly skilled, professional chefs, Adam Berkelmans, Adam Steele, and Justin Townsend. Our shooting instructors will spend time ensuring you are comfortable shooting on the range in order to prepare you to transition to the hunting blind where you will have the opportunity to hunt wild hogs in a free range setting. If you enjoy grass fed domestic meat then you will love the taste of wild pork. After the hunt, our expert butcher, Adam Steele, will walk you through the steps on how to process the meat for storage in the freezer and for later eating. 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 game you harvested. You will be taught kitchen skills that you can 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 wild game. These skills easily translate over into any other wild game you would decide to hunt in the future. Sign up for our Spring Wild Pig Hunting Camp! Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin and Collin chat with Murielle Gaither and John Wyman of Venku Outdoors, the leading online marketplace for outdoor experiences. They discuss the ease of booking hunting and fishing trips, the Wild+Harvested Cookbook, razor clam chowder, beaver prosciutto, frog legs, high speed mushrooming and so much more! - Leave a Review for a chance to win a hat! - Love our content? Buy us a cup of coffee to say thanks! - Learn to Cook Wilder with the Harvesting Nature Supper Club’s cooking classes Special Guests: Murielle Gaither: Founder and CEO of Venku, the #1 site to book hunting & fishing trips across America. John Wyman: Co-Founder and COO of Venku and Murielle’s father Visit Venku Website: https://venku.com/ Visit Venku on IG: https://www.instagram.com/venkuoutdoors/?hl=en Show Notes: Harvesting Nature Magazine Murielle's introduction to the outdoors Squirrels are having a moment Packing out squirrels What Venku Outdoors is From Alaska Black Bear to frogging in Louisiana Czech for Outdoors Recipes section on the website Wild+Harvested Cookbook highlighting wild game cooks everybody speaks food The Intrepid Eater Razor clam chowder recipe Beaver ham prosciutto from Elevated Wild Send your recipes to Venku Outdoors Favorite Recipes from the book Frog legs Bowfishing and frog gigging Tacos are life Spotting mushrooms at high speed Engage people in the outdoors Introduce someone to the outdoors Share the cookbook Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin, Kory, and Collin chat about their favorite ingredients to have on hand to prepare any wild food meal. They discuss using the ingredients to prepare meals like antelope huevos rancheros, venison loco moco, venison barbacoa, BBQ squirrel dip, elk pot roast, mule deer carpaccio, and so much more! - Leave a Review for a chance to win a hat! - Love our content? Buy us a cup of coffee to say thanks! - Learn to Cook Wilder with the Harvesting Nature Supper Club’s cooking classes Recipes: Huevos Rancheros Loco Moco Hank Shaw’s Venison Barbacoa World Famous Chipotle BBQ Squirrel Dip Elk Pot Roast Venison Wine Spaghetti Searing Steaks with Mayo Mule Deer Carpaccio Show Notes: Harvesting Nature Magazine Advertise with us Spice Testing Goose Gizzard Mississippi Roast Justin's #1 - eggs Colin's #1 - panko bread crumbs Kory's #1 - chipotles in adobo sauce Justin is basic - his #2: Salt Colin's #2 - red wine Kory's #2 - lard/tallow/bacon fat Podcast Episode 419, How to Make Wild Game Soap Podcast Episode 312, Chewing the Fat about Wild Game Fats Kory's #3 - wild game stock/braising liquid Wild Game Stock - On Demand Cooking Class Colin's #3 - Olive Oil Justin's #3 - Clarified butter/ghee Justin's #4 - Mayo Kory's #4 - Lemon/Lime Juice Collin's #4 - garlic powder Learn more about your ad choices. Visit megaphone.fm/adchoices

Join Collin as he recounts the tale of hunting for his first mule deer. In November 2021, Justin and Collin ventured out on the plains of Eastern Colorado to punch their tags and bring home some meat. The trip started rocky and was consistently full of surprises. Did they both fill their tags or go home with empty coolers? Listen to find out. - Leave a Review for a chance to win a hat! - Tell your story on our Adventures For Food Podcast Series – email [email protected] - Love our content? Buy us a cup of coffee to say thanks! - Learn to Cook Wilder with the Harvesting Nature Supper Club’s cooking classes - About the Podcast: The pursuit for food has taken us into the wilderness, across rivers, and atop mountains. These journeys have connected us to the wild. It is this connection that allows us to experience the wild places this world has to offer in search for both wild game and adventure. Accompany us on our Adventures for Food. Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin, Emily, and Adam Berkelmans chat about canning and pickling of wild foods. They discuss preserving meat, fish, wild edibles, smoked salmon, mushrooms, wild jams, dandelion gin and tonics, and so much more! - Leave a Review for a chance to win a hat! - Love our content? Buy us a cup of coffee to say thanks! - Learn to Cook Wilder with the Harvesting Nature Supper Club’s cooking classes Recipes: Dill Pickles Canned Diced Tomatoes Fermented Dill Pickles Quick Pickled Cucumbers Pickled Ramps Show Notes: Canning Eating old foods Proper techniques Botulism Read manual Follow instructions The process for canning Pressure Canning Water Bath Canning Canning Wild Edibles Home Canning Kit Pickling Canning Meat Bullion Cubes Spaghetti Sauce National Center for Home Food Preservation Pickling Fish Canning Fish Canned Smoked Salmon Canning Halibut in Partial Oil Smoked Jalapeno Prickly Pear Jam Dandelion Jam Sand Plums Canned Okra Don’t make too much unless you want to give away Pickled Blueberries Dandelion Syrup Dandelion Gin and Tonic Cedar Jelly Pickled Mushrooms Canned Mushrooms Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin, Kory, and friends chat about late season flintlock hunting in Pennsylvania. They discuss Justin’s rocky start, winter storms, Mississippi roast recipes, deer drives, standers, pushers, misfires, malfunctions, misses, and so much more! - Leave a Review for a chance to win a hat! - Love our content? Buy us a cup of coffee to say thanks! - Learn to Cook Wilder with the Harvesting Nature Supper Club’s cooking classes Show Notes: Listen to "Mountain Men of Pennsylvania" podcast The uniqueness of deer drives Standers and pushers Red Eye out of Denver Flying into Buffalo, NY in wintertime License troubles before the hunt Thanks Paul The Best Mississippi Pot Roast A broken gun Learning the basics A good omen? The perfect conditions Planning a deer drive The first drive "I'm here, it's cold..." Patience is a virtue The second drive Justin's 1st ever shot at a deer with a flintlock The drive across the road Joe shoots a third time Tony gets a shot The last drive The total tally Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin and Collin chat with Erica Davis, aka The Wild Food Girl about all things wild edibles. They chat about wild fruit candies, pine sap gum, dandelion root coffee, dandelion jam, pinon nut milk, seasonal foraging, Christmas ketchup, recommended references, chewing gum history, and so much more! - Leave a Review for a chance to win a hat! - Love our content? Buy us a cup of coffee to say thanks! - Learn to Cook Wilder with the Harvesting Nature Supper Club’s cooking classes Special Guest: Erica Davis: has a wealth of knowledge about harvesting food from the wild. She has spent more than a decade studying plants in and foraging the Rocky Mountain region. She founded the blog Wild Food Girl in 2010 and from 2013 to 2015 published a digital magazine called Wild Edible Notebook. She has a background in education and teaches courses on edible, medicinal and toolcraft plant identification. Follow Erica on Instagram @wild.food.girl Follow Wild Food Girl on Facebook The Wild Food Girl Website Show Notes: Calendar of Supper Club classes Harvesting Nature Magazine Spice Blends Taste testing wild edibles Oregon Grape What's in Erica's refrigerator now Rocky Mountain Bee plant pickles Dandelion jam and prickly pear jam berries found in the Rockies vs berries found in other areas Christmas Ketchup The different biomes for wild edibles in the Rockies Different plants at different times of the year Spring: roots and greens Summer: shoots vegetables, stalks, wild mint Period of rapid growth is key Follow the growth as the elevation changes Pinon nut milk Winter foraging pfaf.org Ethnobotany: http://naeb.brit.org/ Erica's recipes Wild jelly candies Wild chewing gum Article about DNA from Birch Pitch Why did we start chewing gum Dandelion coffee Sam Thayer books Cattail Bob Seebeck Tom Elpel: Foraging the Mountain West Brianna Wild Mountain States Foraging Erica's class schedule Learn more about your ad choices. Visit megaphone.fm/adchoices

AD: 24:08 Justin and Kory chat with Conor Sullivan, hunter, angler, lure crafter, and author of Fishing the Wild Waters. They discuss Conor’s new book, cod fishing, hunting axis deer, making lures, fighting tuna, guava wood chips, and so much more! - Leave a Review for a chance to win a hat! - Love our content? Buy us a cup of coffee to say thanks! - Learn to Cook Wilder with the Harvesting Nature Supper Club’s cooking classes Special Guest: Conor Sullivan: a lifelong outdoorsman, writer, artist, and lure craftsman. He is an officer in the US Coast Guard, serving in numerous leadership positions, including as the Commanding Officer of the North Pacific Regional Fisheries Training Center in Kodiak, Alaska, and as the Captain of a Coast Guard Cutter in the North Atlantic, specializing in fisheries conservation, search and rescue, and maritime law enforcement. He has a new book Fishing the Wild Waters: An Angler’s Search for Peace and Adventure in the Wilderness. Follow Conor on Instagram @sullivanlures Follow Conor on Facebook Buy the Book: Buy on Amazon Buy on Target Buy on Barnes & Noble Buy on Bookshop.org Show Notes: Updates from Justin and Kory Reviews for hats Black powder shortage Podcast: Episode 304, Mountain Men of Pennsylvania Introducing Conor Conor's background Lure craftsman Catching fish with lures and flies that you've made What's in Conor's freezer Smoking deer with guava chips while in Alaska Conor's inspiration for Fishing the Wild Waters The need for fishing adventure stories Fishing with orcas The places and experiences that fishing provides A fight with a tuna in New England The inside of your hand is hollow Vasovagal syncope Where's the clean rag? Cod fishing in New England "Cod" by Mark Kurlansky Catching cod with family Fishing in Kodiak with bears The world's healthiest protein is the stuff your catching or hunting Axis deer in Hawaii 5 hour fight with a marlin Poke bowl with yellow fin tuna Where to find the book Follow him on social media Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin and the crew chat with Kassi Smith about making your own soap from wild game fat. The discuss step by step harvesting fat, storing fat, the soap making process, aging whole deer, processing your own chickens, rooster testicles, and so much more! - Leave a Review for a chance to win a hat! - Love our content? Buy us a cup of coffee to say thanks! - Learn to Cook Wilder with the Harvesting Nature Supper Club’s cooking classes Special Guest: Kassi Smith: Kassi was introduced to fishing and shooting as a child in Washington and started hunting years later while in graduate school in Idaho. She now lives in Colorado and enjoys all of what the west has to offer. Visit Kassi on IG: @thefrontfortyfarm Show Notes: Justin whitetail hunting with the family Reviewer gets a hat! Updates from Collin - he got an Elk! Stay tuned for his Adventures for Food episode about the hunt Introducing Kassi Bouncing around the west CO chapter of BHA board member Women in the Woods Kassi's season so far More waterfowl hunting opportunities Waterfowl frustrations Out of state opportunities What's in Kassi's freezer? Where to find the good stuff Dry aged whole deer Weird bits of chicken Rooster testicles, feet, and head Pigs and deer processing is very different Roasted pig head Roasted moose head What you can eat on a head Jesse Griffith's "The Hog Book" Head cheese How Kassi got into wild game soap making Animal fat and potash Soap is simple: lye and fat Saponification Fight Club! Treat it like chopping onions Making soap from elk fat How much fat is needed? Getting the fat from the rump Storing and cleaning the fat Everglade soap Rendering the fat Adding other oils How long does the soap last? Adding scents Fat for candles SAVE YOUR FAT! Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin and Emily chat with Lance Lewis of Tagged Out Kitchen about age ethics in hunting and eating. They discuss what it means as a hunter to choose to eat older or younger animals, social media shaming, tenderness differences, societal acceptance of younger animals, ice soaking, field care, foul words like gamey, and so much more!! - Leave a Review for a chance to win a hat! - Love our content? Buy us a cup of coffee to say thanks! - Learn to Cook Wilder with the Harvesting Nature Supper Club’s cooking classes Special Guest: Lance Lewis: Founder of Tagged Out Kitchen, Hunter, Wild Game Chef, Field to Table Culinary & Game Processing Instructor, Conservationist, Veteran Follow Lance Lewis on Instagram @taggedoutkitchen Crew: Justin Townsend: @adventures_for_food Emily Long: @the_way_we_hunt Recipes: Venison tongue sushi Show Notes: Taking the kids out hunting Looking for elk redemption in Wyoming Lance Lewis - Tagged Out Kitchen Changing demographics of the hunting community What are age ethics wild vs. domestic flavor, texture, tenderness doe and herd management Does taking the herd cow change the whole herd? Everybody's moving to Oklahoma! CWD and baiting Adrenaline in the meat how to properly handle meat don't use the knife that have cut into a gland age, diet, nutritional availability, water availability, field care ice soaking method - why it's bad looking at young vs old animals shanks are flavorful the instapot tongues Venison tongue sushi understanding the two types of meat, young vs. old being selective in what to shoot. 1st day vs. last day the cesspool of social media the economics of hunting successes Hunting vs Buying Meat: The Traditional Hunter in the Modern World Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin chats with Annie Weisz the Founder of Peak to Plate. They discuss sooooo many taco recipes, hunting, fishing, mac and cheese, meatloaf, playing with spiciness, and so much more! - Leave a Review for a chance to win a hat! - Love our content? Buy us a cup of coffee to say thanks! - Learn to Cook Wilder with the Harvesting Nature Supper Club’s cooking classes Special Guest: Annie Weisz: hunter, angler, wife, mom, registered dietitian, and Wyoming native. In addition to her own website, peaktoplate.com, she contributes to Hunt to Eat, Wildwood Grilling, Outdoor Edge Knives, and other publications showcasing her killer wild game cooking skills. Follow Annie Weisz on Instagram @peak.to.plate Recipes: Venison taco with carne asada sauce Homemade bacon Posole Classic Ground Tacos Venison barbacoa tacos Pronghorn carne asada Shredded venison street tacos Brook Trout Tacos Stout Mac and Cheese Meatloaf with smoked tomato jam buttered pheasant Show Notes: Annie's start in hunting and fishing catching cutthroat Annies website The hunting season so far filling her elk tag what a dietician does importance to teaching kids where their food comes from what's in Annie's freezer now what's on the menu next Homemade bacon smoking meats TACOS! Shredded Street Taco The OG crockpot Posole Barbacoa Tacos must haves on Tacos Trout Tacos how to "Taco" when to use fat Pronghorn carne asada Venison taco with carne asada sauce Favorite recipes freezer meals Stout Mac and Cheese Whitetail ramen buttered pheasant adjusting spiciness pan seared Mule deer backstrap with flathead cherries Recipes at Wildwood grilling Meatloaf with smoked tomato jam Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin chats with Corey Milligan the Founder of New West Knife Works. They discuss quality knives, hunting knives, cleavers, cutting injuries, teaching kids to cut food, cooking beaver tail, fishing in WY, and so much more! - Leave a Review for a chance to win a hat! - Love our content? Buy us a cup of coffee to say thanks! - Learn to Cook Wilder with the Harvesting Nature Supper Club’s cooking classes Special Guest: Corey Milligan: Hunter, Angler, Knife Maker, Chef, and Conservationist. Corey spent many years working in commercial kitchens which helped grow his passion for fine food and cutlery. He used this passion and knowledge to create New West Knife Works in Jackson, Wyoming. New West Knives have been featured in Forbes, Outside, Bon Appetit, and many other national publications for their outstanding cutlery. Follow New West Knives on Instagram @nwknifeworks Follow New West Knives on Facebook Special Offer: New West Knife Works - a company that believes cooking is an art and a quality knife is the artist's brush - is extending a holiday discount exclusively for Harvesting Nature listeners. All knives are sourced in the USA and expertly hand crafted by metalsmiths and artisans in the Tetons. Use code Harvest15 before December 31st for 15% off all g-fusion and ironwood tools for the kitchen and all g-fusion and ironwood knives for outdoor adventure. Visit newwestknifeworks.com to browse their vast inventory of world class tools for culinary artists. Recipes: Beaver Bomber Sandwiches MeatEater Cincinnati Chili Show Notes: Podcast: Episode 415: Mule Deer Madness Waypoint Podcast Network Facebook Community Page About Corey Podcast: Episode 414, Speed Goats, Snow Storms, and Whitetails Fishing in Wyoming New West Knife Works MTN MAN Toy Shop Restored Vintage Cleavers Cleaver Batoning Cleaverhawk Hunting Knives Kitchen Knives The Hunter Knife The Outfitter Knife Why should people have a sharp knife and a good knife Cutting Injuries Slow Food and Sharp Knives Program Conservation Projects What’s in your freezer? Beaver Meat Story Beaver Butt Sauce 13 Animal Chili Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin and Collin recount their weekend hunting Mule Deer on the Eastern Plains of Colorado which is a first for both of them. They discuss weather, terrain, goose hunting, taking kids out, Collin’s first deer, and so much more! We also joined the Waypoint Outdoor Collective! You can now listen to us on their website and app. - Leave a Review for a chance to win a hat! - Use code HARVEST10 at Allen Company’s website for 10% off your order Shop Now - Love our content? Buy us a cup of coffee to say thanks! - Learn to Cook Wilder with the Harvesting Nature Supper Club’s cooking classes Crew: Follow Justin on Instagram @adventures_for_food Follow Collin on Instagram @grumeister Show Notes: Podcast Episode 410: Elk Make the Plan E-scout and Prepping Tackling Whitetail Eastern Colorado Terrain Lay of the Land Bringing the kiddo Day 1 Exploring, Scouting, and Hunting Spot 1 Spot 2 National Grassland Checking out the other spots Day 2 Goose Hunting Day 3, back to Indian Caves Climbing the ridges Giant Bucks The deer The stalk The shot The end CWD testing Headed back out in December Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin, Ryan, Emily, and Jack recount their antelope seasons in Wyoming. They discuss Ryan and Emily’s first year hunting in WY, knocking on doors for permission, spooking antelope, blue tongue, turret positions, Wyoming whitetail deer, prairie dogs, and so much more! We also joined the Waypoint Outdoor Collective! You can now listen to us on their website and app. - Leave a Review for a chance to win a hat! - Use code HARVEST10 at Allen Company’s website for 10% off your order Shop Now - Love our content? Buy us a cup of coffee to say thanks! - Learn to Cook Wilder with the Harvesting Nature Supper Club’s cooking classes Crew: Follow Justin on Instagram @adventures_for_food Follow Ryan and Emily on Instagram @the_way_we_hunt Recipes: Show Notes: Antlers and Fin Podcast: https://harvestingnature.com/antler-fin-podcast Learn to Cook Wilder with the Harvesting Nature Supper Club’s cooking classes: https://www.airsubs.com/pros/harvesting-nature-supper-club Maple Whisky Duck Liver Pate w/ Adam Berkelmans: https://www.airsubs.com/class_types/2923/classes/11927 Drawing Tags Public Land Hunt or Private Land Hunt Finding Hunting Land Day 1 in Wyoming Knocking on Doors Long Range Shooting and Filming Emily’s Shot Justin’s First Night Spooking Antelope Cactus Thorns Ryan’s Shot Dragging out Antelope Welcome Hunters Hunting Whitetail in Wyoming Emily’s miss Antelope don’t jump fences Ryan’s Whitetail hit Justin’s sideways scope AJ’s buck Jack’s Buck Justin’s Stalk Prairie Dogs Blue Tongue Elk Hunting in WY Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin and Casey Nordine, Harvesting Nature’s new Business Manager chat with the great Hank Shaw. They discuss Hank’s new book Hook, Line, and Supper as well as, fish skin chicharrones, fishcake recipes, fish heads, firmness, inspiration for the cookbook, and so much more! We also joined the Waypoint Outdoor Collective! You can now listen to us on their website and app. - Leave a Review for a chance to win a hat! - Use code HARVEST10 at Allen Company’s website for 10% off your order Shop Now - Love our content? Buy us a cup of coffee to say thanks! - Learn to Cook Wilder with the Harvesting Nature Supper Club’s cooking classes Guest: Hank Shaw: We first chatted with Hank Shaw on Episode 204 back about a year ago. Hank has since then released his newest cookbook Hook, Line and Supper. We wanted to invite him back on the podcast to get some updates on his adventures, cooking tales, and talk about his new book. Visit Hank’s website: https://honest-food.net/ Visit Hank’s Instagram: @HuntGatherCook Buy a Signed Copy of the Book from Hank: https://honest-food.net/shop-books/ Get a Copy on Amazon: https://amzn.to/3bE1Did Recipes: Fish Skin Chicharrones Recipe Show Notes: Antlers and Fin Podcast Adventures for Food Podcast Meet Casey Nordine, Harvesting Nature’s new Business Manager BHA Rendezvous Colorado Food Footing Almaco Jack Hook, Line and Supper Inspiration for the Cookbook Growing up fishing Fishing in a Journey in Food Learning more about fish Techniques within the book Frying Fish Breading Fish The interchangeability of fish in recipes Understanding firmness of fish Fishcake recipes Hank’s Hunt Gather Talk Podcast Season 3, Episode 2 Classism drove fish type consumption Cooking Tarpon Goliath Grouper/Black Sea Bass Film: Adventures for Food: Fishing the FL Keys Fish Skin Chicharrones Recipe A Chapter on Fish Head Curing and Smoking Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin chats with Lori McCarthy of Newfoundland about the island and her new book Food, Culture, Place. They discuss the traditions of the people living on the island, local cuisine, foraging and hunting in Newfoundland, moose recipes, and much more! - We joined the Waypoint Podcast Network! You can listen to us on their website, www.waypointtv.com and app. - Leave a Review for a chance to win a hat! - Use code HARVEST10 at Allen Company’s website for 10% off your order Shop Now - Love our content? Buy us a cup of coffee to say thanks! - Learn to Cook Wilder with the Harvesting Nature Supper Club’s cooking classes - Our Guest Our guest today is dedicated to the cultural foods of Newfoundland and Labrador. She has been featured in National Geographic, The Telegraph, National Post, and many other publications. She is the founder of Cod Sounds, which offers recipes, workshops and wild food experiences in the Newfoundland/Labrador region. And she will be releasing a new book this year: Food, Culture, Place: Stories, Traditions and Recipes of Newfoundland. Lori McCarthy Connect with Lori on Instagram @foodcultureplace @codsounds Show Notes how to say Newfoundland where and what is Newfoundland moose delivery service growing up in Newfoundland traditions and living off the land Good people who want to share their knowledge Girls with Gun from mentee to mentor always stay curious no one tells your where the geese are conversations in the shed over tea or beer foraging for berries and dandelions do we need all this gear? filling the freezer with Moose freezing game with fur and feathers on rabbit bone proof freezer bags turr (murre) bird on the door NY times article how to cook turr A few turrs knee deep in gravy keep putting wild game on the table making a meal at the beach becoming aware of the food beneath our feet what can you do with what's here local charcuterie find something that catches you on fire learning to be a baker Lori's new book collecting stories of people on the island growing food on the island collecting kelp and capelin culinary love notes Salt Moose BOOK GIVEAWAY! Post a screenshot of podcast to IG or Facebook and Tag HarvestingNature, Food Culture Place, Cod Sounds November 17 we'll announce a winner Marsha Tulk photographer for book on IG @foodofgenerations codsounds.ca lorimccarthy.ca Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin, Collin, Ben, Ryan and Emily chat about all things backpacking food. They discuss their favorite freeze dried food brands, dieting in the field, great quick meals, coffee substitutes, fiber issues, delicious snacks, weird food seen while hunting, and so much more! We also joined the Waypoint Outdoor Collective! You can now listen to us on their website and app. - Leave a Review for a chance to win a hat! - Use code HARVEST10 at Allen Company’s website for 10% off your order Shop Now - Love our content? Buy us a cup of coffee to say thanks! - Learn to Cook Wilder with the Harvesting Nature Supper Club’s cooking classes Crew Follow Justin on Instagram @adventures_for_food Follow Colling on Instagram @grumeister Follow Ben on Instagram @outdoorsmanwritereducator Follow Ryan and Emily on Instagram @the_way_we_hunt Recipes: Tin Foil Meals Do-It-Yourself Backcountry Dehydrated Meals Danielle Prewett’s Dehydrated Venison Taco Bowl Show Notes: Caffeine Supplements: Gu Energy Ryan's bear hunt in Arkansas Ryan and Emily whitetail archery Twice smoked venison potato Wyoming antelope hunt Finding antelope in little slices New Invasive Species Shirt New Invasive Species Sticker Why carry food in the field Skipping coffee Don't change you diet What type of hunt is it? Freeze dryers and dehydrators Mountain House GORP Trail Mix and Beef Jerky Meals Ready to Eat (MREs) 4 categories price quality flavor options space it takes up Patagonia's backpacking meals COLLIN2021 Code for Patagonia Peak Refuel Chili Mac and Cheese meals are dangerous Backpacker's Pantry Don't buy meals from a company that's gone out of business Gastro Gnome Wild Zora Fiber and sodium content Cutting hunts short because of fiber issues Alpine Aire - mac and cheese Justin Singing Good-to-go Careful with spicy meals Munching on a block of cheese Backpacking beer Pat's backcountry beverages Picking their favorites Hot tip: keep the silica gel packs for other things We're now part of the Waypoint Outdoor Collective Learn more about your ad choices. Visit megaphone.fm/adchoices

This is our 100th Episode!!! Justin and Ben Burgholzer, the HN Managing Editor, talk through their recent first time OTC Archery Elk Hunt in South Central Colorado and two past season hunting elk in Oregon. They discuss the ups, the downs, the bugles, the elk, the camping, the dangers, the awesome encounters, and so much more! - Leave a Review for a chance to win a hat! - Love our content? Buy us a cup of coffee to say thanks! - Learn to Cook Wilder with the Harvesting Nature Supper Club’s cooking classes Crew Follow Ben on Instagram @outdoorsmanwritereducator Show Notes: Prior Experiences Hunting Elk Ben’s Last Year in Oregon Hunting Approach to Drawing or Buying Tags Over the Counter Tags in Colorado Scouting and E-Scouting Episode 327: Oregon Black Bear Boondoggle Elk Hunting in Oregon 2020 Elk 101 Course Scouting Ahead of the Season Physical Fitness Elevation Sickness East Meets West Podcast Gear and Packs Meal Planning Dehydrated Meals Hunting in Oregon 2021 Podcast: Episode 323, Florida Osceola Turkey Hunting Meeting up with Craig What is an Encounter Hunting with Craig The Lone Bull Encounter Meet-up and Resupply Day 1 Day 2 Justin Entices Elk Bugles… It's a Fact. Giving up the High Ground Weather Sucks Nemo Hornet Tents are Badass Drying our gear out Hearing Elk Hunting Pressure The Monster Elk Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin, Collin, and Emily discuss finger foods, wild game style. They discuss a ton of different ways to make your favorite wild game meat into finger foods. From meat pies, to egg rolls and potstickers, lumpia, and much more! - Leave a Review for a chance to win a hat! - Use code HARVEST10 at Allen Company’s website for 10% off your order Shop Now - Love our content? Buy us a cup of coffee to say thanks! - Learn to Cook Wilder with the Harvesting Nature Supper Club’s cooking classes Crew Follow Emily on Instagram @the_way_we_hunt Recipes: Snow Goose & Kimchi Gun Mandu Squirrel Potstickers Corned Venison Dove Wellington Sweet Potato Meat Pie with Orange Jalapeno sauce Venison Meat Pies Venison Pizza Rolls Ground Venison Sushi Pheasant Philly Cheese Egg Rolls (Film) Confit Squirrel egg rolls Wild Boar Queso Rolls Fried Venison Shepherd's Pie Boulettes Wild Game Lumpia Show Notes: officially in full swing of hunting seasons Collin's updates (but not nutria) wild blackberry jam paying more attention what to forage check and double check mushroom IDs hairy berries Video of recent The Way We Hunt veterans hunt encounters with wild pigs eating at Dai Due Charcuterie boards "Pah-steez" not pasties pasties, meat pies, or empanadas are gizzards finger foods? candied and fried duck and goose tongues dumplings Squirrel potstickers snow goose kim chi mandu (LC Hunter) Getoutandgohunting.com tangent into sauerkraut corned venison (LINK) 3 ingredient dove wellington wild venison sweet potato meat pie venison meat pies - Jason Thorton pizza rolls it's ok not to make dough from scratch ground venison sushi roll Episode with Cayla pheasant Philly cheese egg rolls confit squirrel egg rolls wild boar queso rolls fried venison shepherds pie roulette lumpia (The Way We Hunt) pierogies Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin, Collin, Ara, and Brad talk all things dove hunting and dove cooking. They chat about dove hunting stories, their favorite dove recipes, dove poppers, plucking, grilling, Sous vide dove, dove offal, and so much more! - Leave a Review for a chance to win a hat! - Use code HARVEST10 at Allen Company’s website for 10% off your order Shop Now - Love our content? Buy us a cup of coffee to say thanks! - Learn to Cook Wilder with the Harvesting Nature Supper Club’s cooking classes Crew Follow Ara on Instagram @arazada Follow Brad on Instagram @tailfeathers_upland Recipes: sous vide peking dove Ara's dove poppers Dove wellington Dove in cream sauce Show Notes: Ara's latest deer hunt California's bear season Big Bear California Collin's nutria food adventures Marmot Big Lebowski dehydrated goose heart snacks ODFW Podcast Blacktail Brad's latest dove hunting updates deer in the backyard The Dove game using dove calls Dove facts Brad's article - Mourning Smoke does wild fires affect mourning dove migration? Ara's typical dove hunts Camo is important when dove hunting look at the idiots shooting each other Brad's typical dove hunts Dove hunting opportunities in Colorado shot to kill ratio preferred shotgun plucking vs. breasting eating the bones chicken fried dove - recipe coming SOON sous vide peking dove Ara's dove poppers Dove wellington skewered dove dove BBQ braised dove with red wine sauce Dove in cream sauce dove offal decoying doves dove decoy migration pheasant recipes missing doves Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin, Kory, Adam, and Shawn West chat about all things waterfowl cooking. They discuss their favorite recipes, why waterfowl deserves a serious seat at the table, the silver duck press, purple geese, Kory’s pastrami recipe, duck confit, cooking classes, waterfowl offal, and so much more! - Leave a Review for a chance to win a hat! - Use code HARVEST10 at Allen Company’s website for 10% off your order Shop Now - Love our content? Buy us a cup of coffee to say thanks! - Learn to Cook Wilder with the Harvesting Nature Supper Club’s cooking classes Crew Follow Adam on Instagram @the.intrepid.eater Follow Shawn on Instagram @getoutandgohunting Recipes: Sichuan Beer Braised Duck Duck and Wild Rice Hotdish Mongolian Goose Cooking Class Justin’s Grilled Heart Skewer Cooking Class Show Notes: Dove Season and Poppers Kory’s Goose Adventure Allen Company Burlap Camo (link) Episode 405 Adventures for Food Live Cooking Classes On Demand Cooking Classes Waterfowl name game Endless Season Duck Hunting Shirt Cackling Geese On Cooking Ducks and Geese Using Recipes geared towards domestic waterfowl for wild waterfowl Grass Fed Beef Flavor Wild Game Mop Sauce Plucking or Not Plucking Purple Geese Cooking with Goose Fat Diver Duck Fat Fishy Taste? Country Fried Merganser Sichuan Beer Braised Duck Hot Pot Sauce Duck and Wild Rice Hotdish Kory’s Goose Pastrami Hank Shaw Goose Pastrami Grilled Goose Breast like Steak Confit Ducks Whole Roasted Mallards Pressed Duck Silver Duck Press French Comfort Food Adam’s Cooking Class Mongolian Goose Cooking Class Goose Hearts Crispy Deep Fried Goose Hearts Butterflied Grilled Hearts Justin’s Grilled Heart Skewer Cooking Class Goose Gizzards Duck Tongues Non-native Phragmites Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin and Kory chat with Alan Bergo, the Forager Chef. They discuss his new book about edible plants, mushroom vans, cooking venison trotters, mushroom resources, foraging tips, nose to tail cooking, how you can avoid coming home empty handed, and so much more! - Leave a Review for a chance to win a hat! - Use code HARVEST10 at Allen Company’s website for 10% off your order Shop Now - Love our content? Buy us a cup of coffee to say thanks! - Learn to Cook Wilder with the Harvesting Nature Supper Club’s cooking classes Special Guest: Alan Bergo: Alan started his culinary journey with mushrooms. It has since blossomed into a career that went through many kitchens, a restaurant, then leading him to become the Forager Chef. On his website, foragerchef.com, you can find anything from seasonal cooking, to restaurant dishes, home-style meals, nose-to-tail cooking, and much more. He currently has “The Forager Chef’s Book of Flora Recipes and Techniques for Edible Plants from Garden, Field, and Forest”, available on Amazon. Follow Alan on Instagram @foragerchef Visit The Forger Chef Website Buy Alan’s Book: The Forager Chef’s Book of Flora Recipes and Techniques for Edible Plants from Garden, Field, and Forest Recipes: Venison Trotters Sesame Baked Chicken of the Woods Mushrooms Sochan with Potatoes and Venison Bacon (Bottom Greens) Milkweed Bud Huazontles Show Notes: Podcast Episode 401: Bulls, Sharks, Lions...oh My Introducing Alan Bergo How Alan got started with foraging working with local, wild ingredients in Minnesota finding mushrooms while playing disc golf people bringing in mushrooms to the restaurant Leon made an amateur mistake with bitter boletes high price for what some perceive as weeds wild okra vs. mild weed pods cooking with new ingredients Venison Trotters Huitlacoche aka corn smut what is it and where does it come from end of summer foraging check your nuts! Hickory nuts Sam Thayer's Forager's Harvest Foraging for invasive plants Resources for mushroom identification - facebook groups best way to learn to identify David Arora Mushrooms Demystified (LINK) thanks to Evy at Outdoor News Sesame Baked Chicken of the Woods Mushrooms Sochan with Potatoes and Venison Bacon (Bottom Greens) Milkweed Bud Huazontles Alan's book Learn more about your ad choices. Visit megaphone.fm/adchoices

Join GoWild Co-Founder Brad Luttrell on a lobster diving journey traveling from Kentucky to the Florida Keys. Will the sweet taste of lobster keep him motivated to dodge the eels and sharks to catch his first fresh lobster? Tell your story on our Adventures For Food Podcast Series - email [email protected] Leave a Review for a chance to win a hat! Rate This Podcast Learn to Cook Wilder with the Harvesting Nature Supper Club’s cooking classes Love our content? Buy us a cup of coffee to keep us fueled! About the Podcast: The pursuit for food has taken us into the wilderness, across rivers, and atop mountains. These journeys have connected us to the wild. It is this connection that allows us to experience the wild places this world has to offer in search for both wild game and adventure. Accompany us on our Adventures for Food. Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin and Collin chat with wild chef and author Michael Hunter. They discuss his most recent cookbook of 100 wild food recipes and butchery guides, vegan protests, wild food desserts, moose tongue pastrami, complexities in our food system, and so much more! - Leave a Review for a chance to win a hat! - Use code HARVEST10 at Allen Company’s website for 10% off your order Shop Now - Love our content? Buy us a cup of coffee to say thanks! - Learn to Cook Wilder with the Harvesting Nature Supper Club’s cooking classes Special Guest: Michael Hunter: Michael is a Canadian-born professionally trained chef, co-owner of Antler Kitchen & Bar, a hunter, forager, husband, and father. In 2020, he published The Hunter Chef Cookbook which features a collection of over 100 recipes and butchery guides. Follow Michael on Instagram @thehunterchef Check out Michael’s website Buy The Hunter Chef Cookbook Buy a signed copy of The Hunter Chef Cookbook Show Notes: Adventures for Food Episode 401: Bulls, Sharks, and Lions Oh My Oregon's hunting workshops Colin's article on shotgun skills course Shooting shotguns Archery vs. gun hunting Growing up on a horse farm The start of Antler “Venison is the new kale” Going viral for breaking down a deer for PETA Oregon's IP13 Why we need to eat meat Complexities in our food system Collin talking about nutria...again Michael's cook book Desserts from the wild Wild ginger ice cream Cedar sorbet Mouse tongue pastrami Pickled puff ball mushroom Mushroom hunting Seared foie gras Venison tenderloin with spice ash Using spice ash and how to make it Responsible foraging Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin chats with Australian hunter and wild game cook Andrew Joulianou, aka the Bald Chef. They discuss pickled rabbit, Australian hunting culture, wild goat, kangaroo steaks, tenderizing octopus in a concrete mixer, and so much more! - Leave a Review for a chance to win a hat! - Use code HARVEST10 at Allen Company’s website for 10% off your order Shop Now - Love our content? Buy us a cup of coffee to say thanks! - Learn to Cook Wilder with the Harvesting Nature Supper Club’s cooking classes Special Guest: Andrew Joulianou: Andrew is a hunter, angler, forager, gardener, and self taught chef. He is the founder of The Bald Chef, a website dedicated to promoting a sustainable and ethical future through the food industry and every aspect of life. On his website, you can find amazing recipes as well as products he created or locally sourced. Follow Andrew on Instagram @thebaldchefau Check out Andrew’s website - Harvesting Nature Supper Club T-Shirt (Get it here) Recipes: Kangaroo Tail Stew Kangaroo Steaks Marinated with you Mediterranean Spice Mix Venison Heart Hash Boudin Balls on MeatEater Pickled Wild Rabbit Grilled Octopus Show Notes: Podcast Episode 326: Spearfishing for Food in the Southern Hemisphere Podcast Episode 331: The Hog Book with Jesse Griffiths Public Land in Australia Public Land Hunting vs Private Land Hunting Pig hunting in Australia Kangaroo Hunting Kangaroo Steaks Kangaroo Stew Spices Hares and Rabbits Wild goat hunting Wild goat meat Perceptions on goat meat Take me hunting in Australia Take me hunting in Colorado Boudin Sausage Pickled Rabbit Canning Venison Tower Gardens Spearfishing Adventures for Food Episode 401 Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin and the crew chat with Cayla Bendel, a Field Staff Writer at Harvesting Nature. They discuss hunting in college, noodles and nutria, ice fishing in the extremes, canoe marathons, pheasant vs turkey meat, and so much more! - Leave a Review for a chance to win a hat! - Use code HARVEST10 at Allen Company’s website for 10% off your order Shop Now - Love our content? Buy us a cup of coffee to say thanks! - Learn to Cook Wilder with the Harvesting Nature Supper Club’s cooking classes Special Guest: Cayla Bendel: Field Staff Writer Cayla is a conservation professional that resides in North Dakota with her husband and pudelpointer, Finley. Together they enjoy avidly hunting, fishing, and otherwise frolicking their way through the seasons. Follow Cayla on Instagram @caylaroseruby Recipes: Venison Pizza Rolls Fish and Chips recipe Wild Turkey Salad Venison Gyro recipe - join the Wild Fish and Game Community to find it. Show Notes: Noodles & Nutria Cayla's tag draws Poodle Pointers Pigs creating global warning When do invasives become a welcomed part of the landscape How Cayla started hunting hunting in college first real job with Pheasants Forever Having hunting opportunities close by Many hunting "firsts" in North Dakota Ben the aimless wanderer connecting hunting with food Venison Tamale pie Venison Pizza Rolls versatility of egg roll wrappers Fish and Chips recipe marathons carrying a canoe Tag Soup article the issues of social media turkey salad pheasant vs. turkey meat CO turkey season What's in Cayla's freezer Venison Gyro recipe - join the Wild Fish and Game Community to find it. Learn more about your ad choices. Visit megaphone.fm/adchoices

Join our Founder Justin Townsend as he tells the tale of spearfishing for lionfish down in the Florida Keys. Will he catch his goal or end up bit? - Tell your story on our Adventures For Food Podcast Series - email [email protected] Leave a Review for a chance to win a hat! Rate This Podcast - Love our content? Buy us a cup of coffee to keep us fueled! - About the Podcast: The pursuit for food has taken us into the wilderness, across rivers, and atop mountains. These journeys have connected us to the wild. It is this connection that allows us to experience the wild places this world has to offer in search for both wild game and adventure. Accompany us on our Adventures for Food. Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin chats with Adam Berkelmans and Jeff Benda about what are commonly known as Trash Fish. They discuss eating each of the most popular “trash fish”, Russian pike lore, whole fish breakdown, delicious recipes, and so much more! - Leave a Review for a chance to win a hat! - Use code HARVEST10 at Allen Company’s website for 10% off your order Shop Now - Love our content? Buy us a cup of coffee to say thanks! - Special Guest: Adam Berkelmans: Intrepid Eater Website Episode 329: Life is Like a Box of… Duck Livers Visit Adam’s Instagram Jeff Benda: Wild Game and Fish Website Episode 328: Fishing in a Tuxedo Visit Jeff’s Instagram Recipes: Smoked Carp Nicoise Salad Smoked Goldeye Fish Dip Smoked Catfish Dip Northern Pike Breakdown Pickled Northern under a Fur Coat Pike Green Curry Pike Creole Catfish Scallops Crispy Whole Fried Panfish Show Notes: What are trash fish? Freshwater vs saltwater trash fish Pike Catfish Carp Bathtub Carp in Czech Republic Asian Carp Burgers in Chicago Goldeye Fish Pike Breakdown Spearfishing for Pike Russian Pike Lore and Legends White Bass Eating Bass Frying fish Taste testing fish Josh Niland Treating fish as meat How fish are eaten around the world Changing the names of fish Patagonian Toothfish Sheepshead Freshwater Drum pearl in the eye Eelpout Responsible fish and seafood consumption Recipe Review Whole fish breakdown Hot oil cooking method Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin, Kory, and Collin talk about their summers thus far. Their summers include bass fishing, nutria hunting, trout fishing, mushroom foraging, cicada harvesting, and much more! Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin and Collin talk with Robby Sansom of Force of Nature Meats. They have an in depth discussion about what regenerative agriculture is and its principles, and how it relates to hunting and fishing. It's an informative episode you don't want to miss! Learn more about your ad choices. Visit megaphone.fm/adchoices

Ben tells the tale of doubling up on a couple of whitetail does with his favorite hunting buddy, his Dad. Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin talks with Tori Loomis, a wild game chef and Field Staff Writer at Harvesting Nature. They discuss hunting and connecting with food, cooking elk, rabbit recipes, peeling crawfish, salt crusted bass and so much more! - Leave a Review for a chance to win a hat! - Use code HARVEST10 at Allen Company’s website for 10% off your order Shop Now - Love our content? Buy us a cup of coffee to say thanks! - Special Guest: Tori Loomis: is a mother, chef, hunter, artist, and outdoor enthusiast. Through her passion for food, gardening, and the pursuit of wild game she has cultivated a greater understanding, and deeper appreciation for the natural world. I believe wholeheartedly in the power of influence through food. Visit Tori’s Instagram Recipes: Camp Hash Elk Pot Pie Bass and Arugula Salad Salt crusted bass Rabbit Sauce Piquante Show Notes: Cooking for hunters Favorite trip to Texas Cooking wild fish and game Working for food is necessary The journey of becoming a hunter From vegan to wild game cook Learning about the food industry Cooking food from other cultures Crawfish hash Peeling crawfish Future plans Women’s skills camp Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin and the crew talk with Allie Doran, a wild game cook and the founder of Miss Allie’s Kitchen. They discuss Allie’s cookbook Venison Every Day, cooking black bear, tips for cooking venison everyday, smoking game meat, cooking venison for kids, and so much more! - Leave a Review for a chance to win a hat! - Use code HARVEST10 at Allen Company’s website for 10% off your order Shop Now - Love our content? Buy us a cup of coffee to say thanks! - Special Guest: Allie Doran: is an author, recipe developer, and food photographer. She has been featured on The Sporting Chef on Sportsman Channel. And, she recently released her first wild game cookbook, Everyday Venison. Visit Allie's Instagram Buy Venison Every Day Cookbook Recipes: Best Ever Bear Roast Allie’s Bear Burger Smoked Venison Tenderloin Wild Game Mop Sauce and Smoked Wild Pork Leg Show Notes: Wild turkey Po’boy Forage Fish Conservation Act American Shad Hank Shaw Japanese Fish Technique Learning to cook venison Cooking venison like beef Instapot cooking Wild game ribs Black bear carnitas Oregon Black Bear Podcast Best ever bear roast Black bear burgers Black Bear Cooking Temps Podcast Bear in sous vide Warm Weather Venison Recipes Tips for grilling Thawing meat The mayo searing tip Smoked Venison Tenderloin Wild Game Mop Sauce and Smoked Wild Pork Leg Venison Every Day Cookbook About the cookbook Roasts, Salads, Sides, Sauces Pickled Red Onions Cooking Classes Wild Game for babies Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin and the crew talk with the great wild game chef Jesse Griffiths. They discuss Jesse’s new cookbook The Hog Book, Texas foods, butchering game meat, conscious eating, crabbing, cooking questions from listeners, tips, tricks, and so much more! - Leave a Review for a chance to win a hat! - Use code HARVEST10 at Allen Company’s website for 10% off your order Shop Now - Love our content? Buy us a cup of coffee to say thanks! - Special Guest: Jesse Griffiths: Jesse 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. He is releasing a new cook book, focusing on wild hogs called The Hog Book. Visit Jesse's Instagram Visit Dai Due's Instagram Visit The New School of Traditional Cookery Buy The Hog Book Recipes: Feral sow’s milk ricotta cheese Pon Haus Hog Wings Torta Milanesa Show Notes: Jesse’s Background Favorite hunting moment A shotgun misfire Dai Due Supper Club and local only dinners New School of Traditional Cookery Texas Wines Local sourcing Texas influences in food The food chain during COVID and the 2019 Texas Freeze Local vs National Food Supply Chains Local neighborhood shop The menu at Dai Due Nilgai meat Feral Hog Tortilla as a sausage binder The Hog Book A shift in conscious eating The Hog Trapper Paradigm Podcast Episode 19 Will food solve overpopulation? Recipes from The Hog Book Feral sow’s milk ricotta cheese - was that an April Fool’s joke? Pon Haus Hog Wings Torta Milanesa Cleaver and Mallet Technique A curing pork chapter Favorite recipes from the book What’s in the freezer? The deliciousness of Boudain Buy The Hog Book Listener Questions Crabbing Learn more about your ad choices. Visit megaphone.fm/adchoices

Join Podcast Producer Kory Slye on a special fishing adventure in Pennsylvania. Kory tells a special story about fishing with his Dad on this Father's Day edition of Adventures for Food. - Tell your story on our Adventures For Food Podcast Series - email [email protected] Leave a Review for a chance to win a hat! Rate This Podcast - Love our content? Buy us a cup of coffee to keep us fueled! - About the Podcast: The pursuit for food has taken us into the wilderness, across rivers, and atop mountains. These journeys have connected us to the wild. It is this connection that allows us to experience the wild places this world has to offer in search for both wild game and adventure. Accompany us on our Adventures for Food. Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin and the crew talk about the conservation news in Florida and chat with Field Staff Writer Adam Berkelmans about internationally inspired wild game dishes, plucking geese, duck livers, cooking trash fish, and much more! - Leave a Review for a chance to win a hat! - MEAT! Grinder Giveaway - Use code HARVEST10 at Allen Company’s website for 10% off your order Shop Now - Love our content? Buy us a cup of coffee to say thanks! - Special Guest: 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. Visit Adam's website Visit Adam's Instagram Recipes: Cajun garlic butter goose bites Egyptian Duck Liver Sandwich Pike Creole Moroccan pike meatballs Show Notes: Conservation News from Jim Hasley Update on Seagrove Road from last week's conservation news Potential Goliath Grouper harvest opportunities Listen to Osceola episode for Goliath Charters and fishing stories for grouper Hermit crabs in Dry Tortugas Introducing Adam Berkelmans Goose Hunting and recipes Best method for plucking geese Collin's Adventure for Food episode Cajun garlic butter goose bites Combing the internet for inspiration How to make Maque Choux Adam's wild game inspired international dishes A long list of dishes Adam wants to cook Old cookbooks vs new Regional specific cookbooks Cookbooks focusing on a specific ingredient Jennifer McLagan cookbooks "Good Food and Good eating are about risk" Anthony Bourdain Egyptian Duck Liver Sandwich Street food inspiration Life is like a box of Duck Livers The story connected to your meal Pike breakdown Russian Fish pie with pike liver Pike Creole How to cure Pike Roe Project carp Reclaiming and renaming trash fish Moroccan pike meatballs Adam's favorite culinary region Take Adam on a hunting trip Adam's Last thought: Broaden your horizons Learn more about your ad choices. Visit megaphone.fm/adchoices

Join Justin and the crew as they talk about conservation issues in Florida and get to know Field Staff Writer Jeff Benda. They chat about how Jeff got his start in wild game cooking, recipe development, food photography, a bunch of Jeff's recipes, and much more! - Leave a Review for a chance to win a hat! - MEAT! Grinder Giveaway - Use code HARVEST10 at Allen Company’s website for 10% off your order Shop Now - Love our content? Buy us a cup of coffee to say thanks! - Recipes: Southern Fried Rabbit Canada Goose Gondi Pickled Northern Under a Fur Coat Bang Bang Ji Rabbit - Show Notes: Hot Tip From Josh McCown: Vacuum Sealing Listen to Ep 324 Trout Fishing in PA Oregon shooting range disputes Shocker Series Gear from Allen Jim Hasley - Harvesting Nature contributor Issue with Development Plan in Walton County, Florida Seagrove Forest Road go to backcountryhunters.org and go to Take Action for Florida Jim's article on HN website Jeff's BIO Some of Jeff's recipes on HN Growing up dreaming about the outdoors Introduced to ducking hunting in college Tasty Duck Treats Finding inspiration from Hank Shaw converting the family to wild game Jeff's growing popularity in the Wild Game Cooking community Jeff's Instagram How to take food photos Lighting is key HOT TIP: after pictures, set the phone down and eat Southern Fried Rabbit Canada Goose Gondi Finding Inspiration in Cookbooks at the Library How to fit wild game to recipes in mainstream cookbooks using domestic meat old tarpon fishing tricks Fishing in a tuxedo (on an island off the coast of Florida) Pickled Northern Under a Fur Coat Bang Bang Ji Rabbit Jeff's favorite cookbooks drawing an Elk tag where Teddy Roosevelt use to hunt Recipes for the future Connect with Jeff on IG filling the freezer with does Know what your family enjoys to eat on a regular basis then use that to incorporate wild game - Music by Cam Pierce Learn more about your ad choices. Visit megaphone.fm/adchoices

Join Justin, Ben, Collin as they set off on a grand black bear hunting adventure in the Coast Range of Oregon with Ryan and Emily of The Way We Hunt. The trails are steep, the forests thick, and the swamps are buggy. Are the bears tougher than the terrain or are they just lazy? Join the crew on this crazy quest to bag a black bear. - Leave a Review for a chance to win a hat! - MEAT! Grinder Giveaway - Use code HARVEST10 at Allen Company’s website for 10% off your order Shop Now - Love our content? Buy us a cup of coffee to say thanks! - Special Guest: Emily and Ryan Long: Founders of The Way We Hunt Visit The Way We Hunt’s Instagram Visit The Way We Hunt’s Youtube Recipes: Show Notes: Expectations Drawing tags Making plans Duck Bites Day 1 Slumberjack Tarp Wild Zora Meals New Boots Black Bears are Lazy Day 2 Is it Cold or Hot? Its Kinda Steep The Game Camera Mountain Lion Sign Mushrooms Day 3 Oregon Roads Turkey Hunting Jetboil Hiker Pro Water Filter Running out of Water Dirt Bikers The Hot Intel Upfront Outfitters Day 4 A Bear! Hand signals The stalk Bear 2 Bear 3 The second stalk Putting bears to bed Day 5 Wind The Long Bear The shot The swamp The packout No water Communications The return trip - Music by Cam Pierce Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin and Chase Waller talk with Isaac “Shrek” Daly of the Noob Spearo Podcast. They discuss many aspects of spearfishing, treating fish as meat, braining fish, smoking fish, lobster sashimi, death piles, and so much more! - Leave a Review for a chance to win a hat! - MEAT! Grinder Giveaway - Use code HARVEST10 at Allen Company’s website for 10% off your order Shop Now - Love our content? Buy us a cup of coffee to say thanks! - Special Guest: Isaac “Shrek” Daly: Isaac is a Brisbane, Australia based Spearo, Podcast Host and Writer. Initially experiencing the underwater world through scuba diving, the hunter gatherer orientation quickly became apparent along with the enjoyment of breath-hold diving. He hosts the Noob Spearo Podcast and co-authored 99 Tips to Get Better at Spearfishing. Visit The Noob Spearo on Instagram Visit the Noob Spearo on Facebook Recipes: Snakehead Ceviche Show Notes: Justin talks on the Noob Spearo Podcast (link) Is spearfishing hunting or fishing? Shrek’s hunting experience Growing up in New Zealand Spearfishing in Australia The move from scuba to freediving The foundation of the Noob Spearo Adult onset hunters and anglers What fish is in the freezer? The Whole Fish Cookbook Treating fish as meat Parrot Fish What is on the menu next? Using chips/crisps as a batter Braining Fish Bleeding Fish Chilling Fish Spanish Mackerel with Sicilian Relish in Spearing Magazine Smoking Fish Community and Social Element of Spearfishing Crayfish/Lobster Grilled Lobster Cold Water vs Warm Water Lobster Lobster Sashimi Eating more raw fish Wildest Seafood Eaten/Seen Eaten Whitebait and Abalone Fritters Noob Spearo Community Group Death Piles Lauren Sarasua Podcast Interview: When Lobsters Bite Back 99 Tips to Get Better at Spearfishing Hot Tip for New Spearos 99 Spearo Recipes: Actionable Meals for the Everyday Diver - Music by Cam Pierce Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin talks with Adam and John of the Harvesting Nature Crew, and Ryan of The Way We Hunt. They talk about all things wild game sausage. Including their favorite recipes, the necessary equipment for sausage making, some tips and tricks, plus much more! Learn more about your ad choices. Visit megaphone.fm/adchoices

Kory talks with his friend JC about all things trout fishing in Pennsylvania. Including the PA Fish & Boat Commission’s stocking program, the abundance of great trout fishing across the state, different techniques, a few recipes, plus much more! - Leave a Review for a chance to win a hat! Rate This Podcast - Love our content? Buy us a cup of coffee to say thanks! - Join our Facebook Community Group - Harvesting Nature Shop Discount Code: PODCAST20 Shop Now - Tell your story on our Adventures For Food Podcast Series - email [email protected] - Use code HARVEST10 at Allen Company’s website for 10% off your order Shop Now - Special Guest: JC Sabol J.C. is an adult onset hunter, but is no stranger to the outdoors. He has been backpacking, fishing, climbing, skiing, and enjoying the outdoors for as long as he can remember. Only recently has he gained a greater appreciation for understanding where his food comes from and acquiring the skills to ethically harvest it. - Recipes: Trout and Thai Basil - Show Notes: Episode 232: Cooking, Hunting, and Eating with a New Hunter Allen Company Fishing Gear we used Cedar Creek Sling Pack Beaverhead Fishing Waders Bag An update from our friends at University of Pennsylvania from Episode 317 JC's background in fishing JC's fly fishing mentor Sam Lawrence Fishing in Eastern PA during grad school The start of Kory and JC's annual trout fishing trip Fishing and catching trout in Oil Creek PA's trout stocking program PFBC info on stocking Stats Stocked trout and native trout Taking the kids and volunteering to help stock The techniques Kory and JC used to catch trout Article on techniques and float Why You Should Bring a Tenkara Rod Everywhere article Girthy Palomino trout Fishing on very cold days Fishing the different streams in eastern PA during grad school Threading a minnow to catch trout different fishing knots to catch fish you need to have your line in the water The tug is the drug Fish Tales The advantages of having the right gear Fish Tacos Pickled Red Onions Make sure there aren't any bones in the fish filets Trout and Thai Basil Fishing in Idaho and catching cutthroat Why trout fishing is Kory's favorite outdoor pursuit - Music by Cam Pierce Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin and his buddy Craig Clopper travel up to central Florida to chase the famed and elusive Osceola Turkey. They discuss hunting via bicycle, turkey behaviors, waiting in the rain, thunder gobbles, and so much more! - Leave a Review for a chance to win a hat! Rate This Podcast - Love our content? Buy us a cup of coffee to say thanks! - Join our Facebook Community Group - Tell your story on our Adventures For Food Podcast Series - email [email protected] - ALLEN Company Shocker Turkey Hunting Product Line - Special Guest: Craig Clopper: Charter Captain, Fishing Guide, Hunter, Hunting Guide, Angler, Adventurer, and the owner of Goliath Charters in the Florida Keys. Follow Craig on Instagram Follow Craig on Facebook - Show Notes: Craig’s background Osceola Turkey Ocala National Forest The Plan Expectations ALLEN Company Shocker Turkey Hunting Product Line ALLEN Company Turkey Shotgun Case ALLEN Company Shotgun Sling ALLEN Company Turkey Pack Slumberjack Tarp Hammock Turkey Behaviors Intel from friends and research Day 1 Scouting OnXMaps mismatch Camping Evening Setup Day 2 Tick Bites Alpha Gal Syndrome Permethrin Bug Spray Day 3 Were decoys working? 14 hours in the blind Day 4 morning Afterthoughts Next Adventures Katmai Lodge - Music by Cam Pierce Learn more about your ad choices. Visit megaphone.fm/adchoices

Join podcast guest Nick Emanuele on his first turkey hunt in Northern Wisconsin. He was presented with some challenges early on that his friends helped him overcome. Did he bag his bird or enjoy a helping of tag soup? Tell your story on our Adventures For Food Podcast Series - email [email protected] Leave a Review for a chance to win a hat! Rate This Podcast Love our content? Buy us a cup of coffee to keep us fueled! About the Podcast: The pursuit for food has taken us into the wilderness, across rivers, and atop mountains. These journeys have connected us to the wild. It is this connection that allows us to experience the wild places this world has to offer in search for both wild game and adventure. Accompany us on our Adventures for Food. Learn more about your ad choices. Visit megaphone.fm/adchoices