The Wild Kitchen – Détails, épisodes et analyse

In the very first episode of The Wild Kitchen, Tiffany Bader sits down with Darina Allen, a cook, teacher, and one of the most influential voices in seasonal and traditional food.

This conversation begins where many food stories do: at the kitchen table.

Darina reflects on growing up in rural Ireland, learning to cook by watching, gardening as a way of life, and the moment she realized that real food - grown well, cooked simply, and shared generously, could shape not just meals, but communities. Together, Tiffany and Darina talk about forgotten skills, food education, the importance of soil, and why reconnecting with how we grow and cook food matters now more than ever.

This is not a how-to episode.
It’s a slow conversation about memory, land, tradition, and choosing a different path in the kitchen.

The Wild Kitchen with Tiffany Bader Ep. 1

🌿 Learn more about Darina Allen:
https://www.ballymaloe.ie
https://www.ballymaloefarm.ie
Forgotten Skills by Darina Allen

🔥 The Wild Kitchen:
https://thewildkitchen.transistor.fm
https://instagram.com/thewildkitchen

_____
Silvercore is built on a lifetime spent outdoors, on ranges and in the company of people who live with skill, purpose and integrity.
Here you will find real conversations, fieldcraft, practical training, stories from the wild and the lessons that help us grow mentally and physically.
Whether it is a podcast with someone who has been tested, a tip you can use today or a look behind the scenes, the goal is to help you live stronger, safer and more capable in the outdoors and in life.

Silvercore Club members receive exclusive podcast episodes, online courses, insurance for their adventures and discounts on premium gear:
https://bit.ly/2RiREb4

Online Training: https://bit.ly/3nJKx7U
Training and Services: https://bit.ly/3vw6kSU
Merchandise: https://bit.ly/3ecyvk9
Blog: https://bit.ly/3nEHs8W

Host Instagram: https://www.instagram.com/bader.tiffany
Silvercore Instagram: https://www.instagram.com/silvercoreoutdoors

Contact:
info@silvercore.ca
604 940 7785
www.silvercore.ca

All content on this channel is for informational purposes only.
Always follow the law, follow safe handling practices and train with qualified professionals.
Silvercore assumes no liability for the use or misuse of any information shown here.
_____
00:00 Welcome to The Wild Kitchen
01:00 Why Darina Allen was the first guest
03:00 Growing up with food as daily life, not instruction
06:00 Choosing cooking when it wasn’t considered a “career”
10:00 Meeting Myrtle Allen and learning to cook by season
15:00 Why forgotten skills matter more than ever
18:00 Making butter and realizing what students didn’t know
23:00 Children, taste, and why growing food changes everything
27:00 Foraging, nutrition, and noticing the landscape
32:00 Soil, health, and what we’re losing
37:00 Homesteading, leaving cities, and taking back control
43:00 Ultra-processed food and the cost of convenience
48:00 The joy of making things with your hands
52:00 Ballymaloe today and passing skills forward
55:00 Closing thoughts on food, care, and connection

Food has always been more than food.

It’s memory. It’s ritual. It’s how stories are passed, from one generation to the next.

The Wild Kitchen is a podcast about food — but really, it’s about the people, places, and ideas that gather around it.

Coming soon.

Fermentation has been framed as risky, technical, even dangerous - and Sandor Katz thinks that fear is the whole problem.

In this conversation, the author of Wild Fermentation and The Art of Fermentation breaks down why sauerkraut is simpler than we’ve been taught to believe, what that “weird layer” on top actually is, and how fermentation often makes food safer than it was before. We talk about trusting your senses again, the lies of expiry dates, and the tradeoffs between low-tech tradition and modern tools like vacuum sealing and the Instant Pot.

Plus: Koji experiments with chestnuts, black garlic myths, the real reason fermentation takes time, and a reminder that you don’t need a starter culture to do what humans have done for thousands of years.

Guest links:
https://www.wildfermentation.com
https://linktr.ee/sandorkraut

_____
Silvercore Club - https://bit.ly/2RiREb4
Online Training - https://bit.ly/3nJKx7U
Other Training & Services - https://bit.ly/3vw6kSU
Merchandise - https://bit.ly/3ecyvk9
Blog Page - https://bit.ly/3nEHs8W 

Host Instagram -  https://www.instagram.com/bader.tiffany
Podcast Instagram - https://www.instagram.com/thewildkitchenpodcast
Silvercore Instagram - @SilvercoreOutdoors https://www.instagram.com/silvercoreoutdoors

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Timestamps:
00:00 — Tiffany’s intro: how Wild Fermentation changed her early chef career
01:15 — Why fermentation seems technical (and why it isn’t)
03:20 — Sauerkraut is absurdly simple - fear of bacteria is the real barrier
04:10 — “Fermentation makes food safer” (acidity vs pathogens)
07:20 — Expiry dates are arbitrary + trusting smell/taste again
08:20 — The “kahm yeast” moment: why people throw away perfectly good ferments
11:05 — Hard rules: what growth is harmless vs what to toss
14:35 — The real worst-case ferment: flies + eggs (practical warning)
15:05 — Lids vs cloth vs crocks: how Sandor actually covers ferments
17:30 — Brine vs dry-salt: when to add water and what it costs (flavor dilution)
20:15 — “There’s no singular way to ferment vegetables” (core philosophy)
21:50 — Fermentation Journeys + Tiffany’s inscription story
24:55 — New book: Fermentation: A Natural History (what it is / isn’t)
26:40 — Chestnut shio-koji project (enzymes + umami)
29:45 — Koji Alchemy + growing koji on “almost anything”
31:00 — Simple DIY koji incubation setup (light bulb + controller)
33:10 — Black garlic isn’t really fermentation (and the Instapot workaround)
35:30 — Tradeoffs: vacuum sealing vegetables (benefit vs waste)
37:05 — Chestnut miso + spontaneous pancakes (dosa, buckwheat, mung bean)
41:00 — Why he teaches so much: the hunger for fermentation confidence
44:50 — Pear pressing → accidental vinegar (and why timing matters)
47:50 — Packets of yeast are new; wild fermentation is the old standard
50:05 — “You don’t need a packet of white powder to make sauerkraut” (mic drop)

Why do some foods make us uncomfortable while others feel familiar?

In this episode of The Wild Kitchen, Tiffany talks with James Beard Award–winning author Hank Shaw about how modern eaters learned to fear foods that were once ordinary. From fermented fish and haggis to offal, fat, and texture, they unpack how culture, upbringing, and convenience shape what we consider “real food.”

The conversation moves through old cookbooks, whole-animal cooking, and the way children learn disgust. Hank draws on a lifetime of hunting, foraging, cooking, and writing to explain why taste is rarely instinctual,  and what gets lost when food is stripped of context and tradition.

Guest links:
Hunter Angler Gardener Cook: https://honest-food.net
Hank Shaw on Instagram: https://www.instagram.com/huntgathercook
To The Bone: https://tothebone.com
Hank's mincemeat pie recipe: https://honest-food.net/venison-mincemeat-pies/

_____
Silvercore is built on a lifetime spent outdoors, on ranges and in the company of people who live with skill, purpose and integrity.
Here you will find real conversations, fieldcraft, practical training, stories from the wild and the lessons that help us grow mentally and physically.
Whether it is a podcast with someone who has been tested, a tip you can use today or a look behind the scenes, the goal is to help you live stronger, safer and more capable in the outdoors and in life.

Silvercore Club members receive exclusive podcast episodes, online courses, insurance for their adventures and discounts on premium gear:
https://bit.ly/2RiREb4

Online Training: https://bit.ly/3nJKx7U
Training and Services: https://bit.ly/3vw6kSU
Merchandise: https://bit.ly/3ecyvk9
Blog: https://bit.ly/3nEHs8W

Host Instagram: https://www.instagram.com/bader.tiffany
Silvercore Instagram: https://www.instagram.com/silvercoreoutdoors

Contact:
info@silvercore.ca
604 940 7785
www.silvercore.ca

All content on this channel is for informational purposes only. 
Always follow the law, follow safe handling practices and train with qualified professionals. 
Silvercore assumes no liability for the use or misuse of any information shown here.

Jeff Senger left accounting to buy a small slaughterhouse in rural Alberta. What followed was sixteen years of working directly with animals, farmers, hunters, and the realities most of us never see behind plastic-wrapped meat.
We talk about what changes when food becomes a commodity, why some meat tastes alive and some doesn’t, and how much control we actually have as eaters. Jeff shares what it’s like to stand on a kill floor, why he believes butchers still matter, and how flavour, ethics, and responsibility are tied together whether we want to admit it or not.

Topics include:
What slaughter actually looks like and why hiding it matters
How feed, age, and handling shape flavor
The difference between real butchery and portioning
Chronic wasting disease and what responsibility looks like in real life
Why whole animals used to feed communities, not markets
How trust is built between hunters, farmers, and butchers

The Wild Kitchen with Tiffany Bader Ep. 4

🌿 Learn more about Jeff Senger:
https://www.instagram.com/jeff_senger/

🔥 The Wild Kitchen:
https://thewildkitchen.transistor.fm
https://instagram.com/thewildkitchen
_____

Silvercore is built on a lifetime spent outdoors, on ranges and in the company of people who live with skill, purpose and integrity. 
Here you will find real conversations, fieldcraft, practical training, stories from the wild and the lessons that help us grow mentally and physically. 
Whether it is a podcast with someone who has been tested, a tip you can use today or a look behind the scenes, the goal is to help you live stronger, safer and more capable in the outdoors and in life.

Silvercore Club members receive exclusive podcast episodes, online courses, insurance for their adventures and discounts on premium gear:
https://bit.ly/2RiREb4

Online Training: https://bit.ly/3nJKx7U
Training and Services: https://bit.ly/3vw6kSU
Merchandise: https://bit.ly/3ecyvk9
Blog: https://bit.ly/3nEHs8W

Host Instagram: https://www.instagram.com/bader.tiffany
Silvercore Instagram: https://www.instagram.com/silvercoreoutdoors

Contact:
info@silvercore.ca
604 940 7785
www.silvercore.ca

All content on this channel is for informational purposes only. 
Always follow the law, follow safe handling practices and train with qualified professionals. 
Silvercore assumes no liability for the use or misuse of any information shown here.
_____

00:00 – Leaving accounting, buying a slaughterhouse, and why food pulled him in

05:10 – Why meat quality starts long before the kill floor

10:45 – Calm, responsibility, and what it means to take a life seriously

17:40 – Marbling, Wagyu, grass-fed beef, and flavor reality

24:30 – Hobby farming, bad beef, and uncomfortable truths

31:15 – What modern butcher shops often aren’t doing anymore

38:50 – Tenderloin myths, forgotten cuts, and education fatigue

46:10 – Waste, culture, and what’s been lost

55:40 – Chronic Wasting Disease Explained Honestly.What Jeff has seen firsthand and how to think clearly about risk

1:10:30 – Why Europe Treats Food Differently

1:18:45 – Teaching Kids Where Food Comes From

1:27:00 – Why Buying Less Meat Might Matter More

1:36:20 – Trade, Sharing, and Old Food Economies

1:43:50 – What Jeff Hopes People Actually Take From This

Alan Bergo has built a career around noticing what others overlook.

Alan is a chef, author, and forager known for his deep knowledge of wild foods and his ability to bring them into the kitchen in thoughtful, creative ways. Through his work, he has helped thousands of people see forests, fields, and shorelines differently.

In this conversation we talk about the craft of foraging, the intelligence of wild plants, and what it means to cook with ingredients that most people have never considered food.

Alan shares how he first began exploring wild ingredients, the lessons he learned working in professional kitchens, and how those experiences eventually led him to focus almost entirely on wild food.

We talk about:

• how to begin learning wild plants
• the responsibility that comes with foraging
• bringing wild ingredients into the kitchen
• why curiosity is the most important skill a cook can develop

This episode is about attention.
About learning to see what is already around us.
And about the quiet thrill of turning something wild into a meal.

_____
Silvercore is built on a lifetime spent outdoors, on ranges and in the company of people who live with skill, purpose and integrity. 
Here you will find real conversations, fieldcraft, practical training, stories from the wild and the lessons that help us grow mentally and physically. 
Whether it is a podcast with someone who has been tested, a tip you can use today or a look behind the scenes, the goal is to help you live stronger, safer and more capable in the outdoors and in life.

Guest Links

Forager Chef
https://foragerchef.com

Alan Bergo Instagram
https://www.instagram.com/foragerchef

Alan Bergo Books
https://foragerchef.com/books

_____

Silvercore Club members receive exclusive podcast episodes, online courses, insurance for their adventures and discounts on premium gear:
https://bit.ly/2RiREb4

Online Training: https://bit.ly/3nJKx7U
Training and Services: https://bit.ly/3vw6kSU
Merchandise: https://bit.ly/3ecyvk9
Blog: https://bit.ly/3nEHs8W

Host Instagram: https://www.instagram.com/bader.tiffany
Silvercore Instagram: https://www.instagram.com/silvercoreoutdoors

Contact:
info@silvercore.ca
604 940 7785
www.silvercore.ca

All content on this channel is for informational purposes only. 
Always follow the law, follow safe handling practices and train with qualified professionals. 
Silvercore assumes no liability for the use or misuse of any information shown here.
_____

00:00 Introduction to Alan Bergo
02:40 Discovering wild food
07:30 Learning to see edible plants
13:20 Early kitchen career
20:10 Why chefs are drawn to wild ingredients
28:45 Responsibility in foraging
35:10 Cooking with wild plants
44:20 Mushrooms and the excitement of discovery
52:00 Teaching others about wild food
59:40 Advice for people curious about foraging

Great charcuterie doesn’t start in the curing room. It starts with the animal.

Elias Cairo has spent most of his life chasing that idea.

Elias is the founder of Olympia Provisions in Portland, Oregon, one of the most respected charcuterie producers in North America. What began as a small project has grown into a group of restaurants and curing rooms, but the heart of Olympia Provisions is still a tight knit crew of people committed to doing things the right way.

In this conversation, Elias shares the path that brought him there.

As a young cook he left North America to apprentice in Switzerland, where food traditions are treated with deep respect and charcuterie is inseparable from farming, animals, and place. When he returned home, he realized that if he wanted to make that kind of product here, he would have to build the systems himself.

Finding farmers raising animals the right way.
Creating relationships that ensure consistent quality.
Building a company culture where everyone understands the responsibility behind the food they produce.

Because great charcuterie is not just about technique. It is about people, animals, and the discipline to do things properly.

We talk about hunting, wild game, fermentation, patience, and the long pursuit of making food that people trust.

Guest Links

Olympia Provisions
https://www.olympiaprovisions.com

Olympia Provisions Instagram
https://www.instagram.com/olympiaprovisions

Elias Cairo
https://www.olympiaprovisions.com/blogs/bios/9641623-elias-cairo
_____
Silvercore is built on a lifetime spent outdoors, on ranges and in the company of people who live with skill, purpose and integrity. 
Here you will find real conversations, fieldcraft, practical training, stories from the wild and the lessons that help us grow mentally and physically. 
Whether it is a podcast with someone who has been tested, a tip you can use today or a look behind the scenes, the goal is to help you live stronger, safer and more capable in the outdoors and in life.

Silvercore Club members receive exclusive podcast episodes, online courses, insurance for their adventures and discounts on premium gear:
https://bit.ly/2RiREb4

Online Training: https://bit.ly/3nJKx7U
Training and Services: https://bit.ly/3vw6kSU
Merchandise: https://bit.ly/3ecyvk9
Blog: https://bit.ly/3nEHs8W

Host Instagram: https://www.instagram.com/bader.tiffany
Silvercore Instagram: https://www.instagram.com/silvercoreoutdoors

Contact:
info@silvercore.ca
604 940 7785
www.silvercore.ca

All content on this channel is for informational purposes only. 
Always follow the law, follow safe handling practices and train with qualified professionals. 
Silvercore assumes no liability for the use or misuse of any information shown here.
_____
00:00 Introduction to Elias Cairo
02:15 First tasting Olympia Provisions
05:10 What real charcuterie is
08:40 Learning from European food culture
14:20 Apprenticeship in Switzerland
20:45 Why great charcuterie starts with the animal
27:30 Hunting and cooking wild game
33:15 The difference between North American and European food traditions
40:50 What makes great salami
49:10 Patience, fermentation, and curing meat
57:30 Building Olympia Provisions
1:05:10 Advice for people who want to make charcuterie

Tana Grenda lives off the road system in remote Alaska, flying bush planes, hunting for food, and raising six kids where mistakes have real consequences.

In this episode of The Wild Kitchen, Tiffany Bader sits down with Tana to talk about life without convenience and what that demands from the people living it. They get into fear, risk, and preparation, why skill matters more than confidence, and how time on the land changes the way people think, eat, and move through the world.

The conversation spans subsistence food, women-only hunting retreats, physical training, health, and the realities of raising a family far from infrastructure. Tana also shares stories from recent hunts and trips, including time spent in Florida dealing with invasive species and the responsibility that comes with harvesting your own food.

This episode is about capability, responsibility, and choosing a life that doesn’t offer many shortcuts.

Guest Links
🌿 Grenda’s Getaways (Wild Women’s Retreats & Adventures) — https://www.bristolbayretreats.com/

🎙 Stuck N The Rut Podcast (Hosted by Adam & Tana Grenda) — https://stuckntherut.buzzsprout.com/

📍 Wild Women’s Rendezvous (Event Info) — https://www.bristolbayretreats.com/wwridaho

_____
Silvercore is built on a lifetime spent outdoors, on ranges and in the company of people who live with skill, purpose and integrity.
Here you will find real conversations, fieldcraft, practical training, stories from the wild and the lessons that help us grow mentally and physically.
Whether it is a podcast with someone who has been tested, a tip you can use today or a look behind the scenes, the goal is to help you live stronger, safer and more capable in the outdoors and in life.

Silvercore Club members receive exclusive podcast episodes, online courses, insurance for their adventures and discounts on premium gear:
https://bit.ly/2RiREb4

Online Training: https://bit.ly/3nJKx7U
Training and Services: https://bit.ly/3vw6kSU
Merchandise: https://bit.ly/3ecyvk9
Blog: https://bit.ly/3nEHs8W

Host Instagram: https://www.instagram.com/bader.tiffany
Silvercore Instagram: https://www.instagram.com/silvercoreoutdoors

Contact:
info@silvercore.ca
604 940 7785
www.silvercore.ca

All content on this channel is for informational purposes only. 
Always follow the law, follow safe handling practices and train with qualified professionals. 
Silvercore assumes no liability for the use or misuse of any information shown here.
_____

00:00 – Meeting Tana and the Wild Women Rendezvous
03:20 – Building the right community and cutting out ego
06:40 – Why women-only spaces work differently
09:30 – Confidence in the outdoors and confidence in life
13:10 – Fear, risk, and being prepared instead of scared
15:40 – Living in Alaska off the road system
22:00 – Subsistence food, logistics, and real costs of remote life
26:10 – Gator, iguana, and python hunting in Florida
34:40 – Wildlife management and cultural disconnects
39:30 – Health coaching, hormones, and women’s training
46:00 – Non-negotiables: sleep, food, movement
49:30 – Training women for backcountry hunts
54:30 – Wild food, inflammation, and listening to your body
59:00 – Why women-only events matter
1:02:30 – Children’s books, hunting stories, and legacy

Jesse Griffiths spends most of his time between the field and in the kitchen.

We talk about how those two things connect, and how that connection shapes the way he cooks, teaches, and thinks about food.

There’s a lot in here about the parts people usually rush through. Cleaning an animal. Butchering. Taking your time with it. Jesse has a way of bringing you back to those moments and making them feel worth paying attention to.

We get into the instinct to tell the story after a hunt. Where that comes from. Why it sticks with people. And Jesse shares how his work has shifted over the years. Less time in the restaurant. More time writing, teaching, and building things that let him reach more people without losing what matters to him.

We also talk about hunting with his daughter, and how that’s changed the way he looks at time in the field.

This one moves between Texas and the kitchen, between the field and the table. But it always comes back to the same thing.

Pay attention. Don’t skip the important parts.