Explore every episode of the podcast The Wild Kitchen
Dive into the complete episode list for The Wild Kitchen. Each episode is cataloged with detailed descriptions, making it easy to find and explore specific topics. Keep track of all episodes from your favorite podcast and never miss a moment of insightful content.
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Title
Pub. Date
Duration
“Sous Vide Sucks” and Other Wild Game Truths with Hank Shaw
13 oct. 2026
01:07:32
Hank Shaw is back on The Wild Kitchen to talk about the 10th anniversary edition of Buck, Buck, Moose. We cover the recipes he cut, canning venison, why he thinks sous vide doesn’t work for wild game, the new science on waxy deer fat, guacamole bears, cooking your morels, porcini powder, old-school summer sausage and a lot of hockey. I’m also giving away a copy of the book to a Canadian listener.
America Took a 60 Year Vacation From Flavour. Anson Mills Went Looking for It | Glenn Roberts
29 sept. 2026
01:06:47
Glenn Roberts is the founder of Anson Mills, best known for bringing near extinct Southern grains like Carolina Gold rice back from seed banks and old family plots and into the hands of farmers and chefs. In this episode, he talks about what landrace seed actually means, why the women hand selecting corn were doing the work of PhD geneticists, and how rice pollen blowing across the Atlantic from Africa changed everything he thought he knew about growing pure seed.
We get into aerobic versus anaerobic grain and why Anson Mills ships cold and mills cold, the old Italian idea of basso basso polenta (low, low and slow), why you should be soaking your grains and peas in good water, and the einkorn trick that turns a three day soak into something close to wine. Glenn also shares what climate change has done to his thinking, how the pandemic flipped Anson Mills from wholesale to retail in 90 days, and the new hand select sensory research nonprofit he is building next.
If you have ever wondered why old varieties of corn, rice and wheat taste different, or what it takes to bring a lost food back, this conversation covers it.
Find Glenn and Anson Mills: Website and recipes: https://ansonmills.com Instagram: https://www.instagram.com/ansonmills
The Wild Kitchen is produced by Silvercore. Learn more at https://silvercore.ca _____ 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://www.silvercore.ca/club
Online Training: https://www.silvercore.ca Training and Services: https://www.silvercore.ca/course/category Merchandise: https://www.silvercore.ca/collections/all-merchandise Blog: https://www.silvercore.ca/blog
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. _____
0:00 Intro 1:00 From a TV station at 17 to rice at the San Diego airport 4:30 Babysat by Jesuits: nixtamal, masa and Native food culture 7:30 What landrace seed actually means 10:00 Native women winning the Iowa corn shows 11:30 Phenotypic plasticity and running maize 200 kilometres at a time 13:30 Heirloom versus landrace: managing plants that change 16:30 Tiffany's zucchini crossing disaster 18:00 Self pollinating versus open pollinated, explained 20:00 Rice pollen that blew across the Atlantic from Africa 22:00 Buffering fields and the year three blowup 24:00 A field day with 60 geneticists and 90 einkorn cultivars 26:30 Why landrace matters: base genetics and the CRISPR debate 27:30 GMO contamination and what "invasive" really means 31:30 The climate change wake up call 33:00 Hurricanes, flooded rice fields and short season crops 35:45 Aerobic versus anaerobic grain: why Anson Mills ships cold 38:00 Sean Brock and Carolina Gold rice 40:00 Cold milling, CO2 and families breathing on hand mills 43:00 Off grid communities in the ACE Basin 44:00 Basso basso polenta: low, low and slow 45:30 Alice Waters and a global culinary revolution 46:30 The 1,700 page recipe website built by Kay Rentschler 48:00 Soaking grains and peas: the amylase transition 49:00 Good water and the people who still worship it 51:00 Einkorn, 40,000 years old, and grain that makes its own wine 54:00 Smoked oatmeal and Tiffany's grandmother's oatcakes 56:30 Biosecurity, bioterrorism and screened geneticists 59:30 The pandemic pivot: wholesale to retail in 90 days 1:02:30 What's next: Hand Select Sensory Research Worldwide 1:04:30 Honouring the Native women who saved American food
Inspiration from Isolation - Chef Jeremy Charles on Hunting, Fishing, and Cooking in Newfoundland
15 sept. 2026
01:02:41
In this episode, Tiffany talks to Chef Jeremy Charles about growing up on the island, coming back after years cooking abroad, and why Newfoundland's wild pantry is unlike anything else in the country. We get into moose hunting in Gros Morne, fly fishing for Atlantic salmon with his son, cod and the moratorium, the JC King lobster truck, his Wildness book and why he scrapped the first version, the fight against open pen fish farming, and what he wishes people understood about Newfoundland beyond the stereotypes.
_____ 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://www.silvercore.ca/club
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. _____
TIMESTAMPS 00:00 Introduction and how growing up with grandparents shaped Jeremy as a cook 02:30 Life in Newfoundland outside St. John's: gardens, root cellars, food fishery 04:00 JC King Lobster truck in Norris Point and cooking with his kids 06:00 Cooking in season and the quality of Newfoundland ingredients 07:00 Serving wild meat at Raymond's and the unique legal situation in Newfoundland 09:00 Atlantic Canadians and the pull to come home 10:00 Leaving at 19, culinary school in Montreal, and the road back to Newfoundland 13:00 Jeremy's desert island Newfoundland ingredient: cod, snow crab, and moose 14:30 The whole-fish approach to cod: tongues, cheeks, roe, and livers 15:00 His death row meal: his grandmother's fish and brewis 17:00 Newfoundland cuisine as food born from necessity, not limitation 19:00 The cod moratorium, the snow crab and shrimp shift, and mackerel in the bay 20:00 Fly fishing for Atlantic salmon: opening day, Hank, and time standing still on the river 22:30 Working at a fly tying shop in Montreal and the path to culinary school 25:00 Being called an ambassador for Newfoundland and how Michael Stadtlander gave him confidence 27:00 Building relationships with fishermen, divers, and growers to supply Raymond's 30:00 How the restaurant flipped the script on the white box delivery system 33:00 Newfoundland winters: wood sheds, bottling moose, peas pudding, and inspiration from isolation 35:00 Jiggs dinner and peas pudding ravioli with pot liquor 37:00 The making of Wildness: scrapping the first version, Phaidon, and shooting in the private dining room at Raymond's 42:00 Moose hunting in Gros Morne: helicopter drop, canvas tents, bow season, and the moose camp cookbook 48:00 Caribou in Newfoundland: the $25,000 tag, brainworm, and declining populations 50:00 Open pen salmon farming, wild Atlantic salmon, and speaking at Davos 54:00 Government mismanagement of wild fish and what it means for future generations 57:00 What Jeremy wishes people understood about Newfoundland beyond the stereotypes 01:01:00 An open invitation: lobster rolls, salmon fishing, and iceberg ice in your drink
Civilization Starts at the Dinner Table | Trine Hahnemann
01 sept. 2026
01:40:21
Trine Hahnemann is a Danish chef and food writer known for more than 20 cookbooks on Scandinavian home cooking, including Copenhagen Food, Scandinavian Green and Midnight Sun. In this episode she talks about why she thinks fine dining has peaked, what hygge actually means before it gets sold as a throw blanket and why she was only ever given two meatballs at dinner.
We get into the Scandinavian model being built on cooking at home rather than going out, her work on the board of Madkulturen teaching kids in Denmark to cook and running a kitchen at a rock festival where 5,000 young people cooked a meal with their friends.
She also gets into why vegetables are the more interesting thing to cook, why a bistecca three times a year is a celebration, and what she means when she says there is nothing that connects her more to reality than cooking.
The Wild Kitchen Instagram: https://www.instagram.com/thewildkitchenpodcast Listen on Apple Podcasts, Spotify and all major providers. _____ 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://www.silvercore.ca/club
Online Training: https://www.silvercore.ca Training and Services: https://www.silvercore.ca/course/category Merchandise: https://www.silvercore.ca/collections/all-merchandise Blog: https://www.silvercore.ca/blog
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 Civilization starts at the dinner table 00:30 Why the best meal Tiffany remembers had a worm on the plate 02:00 Michelin dining used to be something people saved up for 03:20 "I think it has peaked" 03:40 Food you can actually cook on a Wednesday night 04:10 Hygge, and what gets lost when North America sells it 05:20 The Scandinavian model was built on cooking at home 06:20 Even in Denmark, people cook less every year 06:50 Madkulturen and the annual report on how Danes eat 08:30 Getting seventh graders competing to cook 08:50 A kitchen at Denmark's biggest rock festival 09:30 Driving a kitchen around Denmark during COVID 10:20 Were Scandinavians ever really meat and potatoes 11:40 "I was given two meatballs" 12:40 Growing up in a commune on brown rice, beans and lentils 13:40 Why vegetables are the more interesting thing to cook 15:00 One tree, blossoms, leaves and nuts 16:00 White Piemontese cows and a bistecca three times a year 17:20 When a whole roast chicken was a celebration 17:50 A Scandinavian chef living in Italy 19:20 Planting Nordic berries in a Piemonte orchard 20:00 The peaches in Denmark have no flavour 20:40 When the hardware store fills up with canning jars 21:30 Vinegar based preserving versus salted brine 22:00 Twelve seasons 22:50 You cannot buy broccoli here out of season 23:40 Cooking chose her 24:30 "There is nothing that connect me more to reality than cooking" 24:50 Should everyone feel that way about cooking 25:20 Thirty houses, one kitchen, cook twice a month
April McGreger on Preserving Without Pectin, Radical Homemaking, and Cooking by Feel
18 août 2026
01:32:43
April McGreger is a preserver, writer, and fermentation teacher best known for founding Farmer's Daughter Pickles and Preserves, where she earned 13 Good Food Awards. In this episode, she talks about growing up in Vardaman, Mississippi, the self-declared sweet potato capital, learning to cook at her mother's elbow, why she makes preserves without commercial pectin, and the plate test her mom taught her that she still uses today.
We also get into her unlikely road from studying volcanoes in Italy to running pastry at Lantern in Chapel Hill, how one sweet potato crème caramel landed her a cookbook deal, teaching people to trust their senses again, radical homemaking, the difference between food sovereignty and food security, and the mutual aid kitchen she now runs in Philadelphia where volunteers get as much out of it as the people they feed.
This one is for anyone who believes the kitchen is where culture gets passed down.
Find April: Substack Preserving the South: https://preservingthesouth.substack.com/ Instagram: https://www.instagram.com/preservingthesouth The People's Kitchen Philly: https://www.instagram.com/peopleskitchenphilly Sweet Potatoes, part of the Savor the South series from UNC Press: https://uncpress.org/9781469677491/sweet-potatoes/
_____ 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://www.silvercore.ca/club
Online Training: https://www.silvercore.ca Training and Services: https://www.silvercore.ca/course/category Merchandise: https://www.silvercore.ca/collections/all-merchandise Blog: https://www.silvercore.ca/blog
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. _____
TIMESTAMPS 00:00 Introducing April McGreger 01:00 The Garden & Gun recipe that started it all 02:00 Mud pies, index cards, and learning by doing in Vardaman, Mississippi 04:30 Why Mississippi and Nova Scotia cook the same food 06:30 Growing up in the sweet potato capital 10:00 The sweet potato festival, queens, and tasting booths 13:00 Why sweet potatoes still need human hands 14:30 The crème caramel that landed a cookbook deal 16:30 From volcanoes in Italy to a life in food 22:30 Becoming the pastry chef at Lantern in Chapel Hill 24:30 Starting Farmer's Daughter at the Carrboro Farmers Market 27:00 Preserving without pectin and the plate test her mother taught her 32:30 Cooking by feel and why recipes are limiting 36:00 Taste education and flavor memory 39:00 The fear of delicious food 40:00 The kitchen as a warm, social place 44:00 Mothering is a verb: valuing the work of the home 47:30 Why home kitchens deserve protection as cultural centers 49:30 What radical homemaking means 56:00 Food sovereignty vs food security 1:01:30 Why one full pantry can't save you: community as the real buffer 1:03:30 Empowering food education instead of fear 1:11:00 These foods are not just important to me, they are me 1:12:00 Raising kids who love real food 1:18:30 The People's Kitchen: mutual aid in Philadelphia 1:24:00 What volunteering in the kitchen gives people back 1:31:00 Where to find April
Gardening Myths That Waste Your Time, with No Dig Pioneer Charles Dowding
04 août 2026
00:59:15
Charles Dowding is a market gardener, author, and teacher best known for pioneering the no dig method of growing food. In this episode, he talks about how leaving soil undisturbed grows more food with less work, the 13 year trial beds that prove it, growing £42,000 of produce on half an acre, inventing one of the first veg box schemes in 1983, getting kicked out of Zambia on suspicion of smuggling emeralds, and the gardening myths that keep people doing extra work for no reason.
We also get into seasonal eating, why fresh fava beans taste like caviar, the connection between the soil biome and your gut, getting kids excited about growing food, and why Charles believes your intention matters more in the garden than most of us realize.
Whether you grow food on acres or in a container on your balcony, this conversation will make it feel simpler. _____
Books written by Charles and mentioned in this episode: Compost No Dig Grow Together Gardening Myths and Misconceptions New Energies for Gardening All available here - https://charlesdowding.co.uk/pages/shop
_____ 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://www.silvercore.ca/club
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. _____ TIMESTAMPS 00:00 Introducing Charles Dowding 00:45 Why composting doesn't have to be complicated 03:30 Growing your own food as independence 04:30 What is no dig? Gardening vs farming 06:30 Seasonal salad bags and what's in them 09:00 £42,000 from half an acre, 600 kg from 63 square meters 11:30 No herbicides, no pesticides, healthier plants 13:30 The dig vs no dig trial beds: 13 years of data 16:30 The Financial Times review: No Dig, No Brainer 17:30 Is no dig food more nutritious? 19:00 Growing up on a dairy farm and finding market gardening 21:30 Inventing the veg box scheme in 1983 23:30 Zambia, a school garden, and an emerald smuggling accusation 26:30 France: white clay soil and going organic before it was cool 28:00 Why Charles quit selling to supermarkets 29:30 How farmers markets bring a town to life 31:00 Seasonal eating and the first strawberry of the year 32:30 The fava bean that changed everything 35:00 Getting kids growing: Future Gardeners 37:30 The soil biome and your gut 43:00 Ruth Stout, straw mulch, and slugs 46:45 Gardening myths: tomato temperatures, hardening off, watering in sun, seed compost 50:30 Chemical farming vs normal growing 52:00 Birdsong, mushrooms, and what science can't measure yet 53:30 The power of intention and five sticks in the ground 58:00 Closing thoughts
When the Hunter Becomes the Hunted: Our Spring Bear Hunt
21 juil. 2026
01:15:12
Spring bear hunting with my husband Travis Bader, and this one got real. We talk through the strategy we use on unfamiliar territory, what to look for on the ground, and how staying loose instead of goal-driven changes the whole hunt.
Then things tighten up fast. We recount how a bear starts circling us, huffing and popping its jaw, and we have to make a call on whether to hold ground or retreat. I take the shot on a big black bear, it goes down, gets back up, and disappears down a steep draw right as the sun sets, with a second bear still somewhere on the hillside above us. We get into the full retrieval, the boning-out process, and Travis takes a chunk out of his own finger in the process.
This one's a departure from the usual Wild Kitchen format, but if you've ever wondered what it's actually like to hunt with your spouse, this is it.
_____ 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://www.silvercore.ca/club
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.
____
Kevin Kossowan on Wild Food, Terroir, and Building From the Wild His Way
07 juil. 2026
01:14:02
Kevin Kossowan is a filmmaker, forager, and hunter best known for From the Wild, a James Beard nominated series he shoots, edits, and scores entirely on his own in the Canadian wilderness. In this episode, he talks about how he thinks about wild food as a full pantry, why terroir applies just as much to a forest as a vineyard, and what happens when you slow down and pay attention to everything around you, not just the thing you came for. If you hunt, forage, cook, or just find yourself curious about what's growing outside, you'll like this one.
_____
LINKS Kevin Kossowan https://www.fromthewild.ca
From the Wild on YouTube https://www.youtube.com/@fromthewild
The Perennial Plate (Daniel Klein, mentioned) https://www.theperennialplate.com
Strathcona Spirits / Clear Stock (mentioned) https://strathconaspirits.ca _____ 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://www.silvercore.ca/club
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. _____
TIMESTAMPS 00:00 What makes From the Wild different from other hunting shows 02:00 Kevin's influences: Heartland Bowhunter, Jamie at Home, The Perennial Plate 05:30 Leaving finance for filmmaking and rebuilding a food system from scratch 07:30 How From the Wild started 09:00 How the show has evolved toward plants, spirits, and sea kayaking 10:30 Terroir in wild spaces and why time and place change everything 14:00 Why elk hunts turn into mushroom hunts 15:30 Noticing everything around you in the field 16:30 Snow goose, digestivos, and what happens when you look beyond the target 18:00 Wild tinctures, neutral grain spirit, and what alcohol percentage does to extraction 19:30 Learning from people who know more than you 21:00 Lamb's quarter, fireweed tea, and the plants that replaced grocery store staples 24:00 Galium triflorum: the wild plant that replaced 98% of a restaurant's vanilla bean order 28:00 The pull between documenting food and just eating it 29:00 Filming the pace of nature and post-production as a time machine 31:30 What a good episode looks like: fishing, crabbing, foraging, cooking, being there 33:30 Why the show stays unscripted 35:00 Making something for yourself and sharing it 36:30 When wild ingredients are challenging and what chefs do with that 38:00 Tall blue lettuce, wormwood, and finding the right application for bitter ingredients 41:00 Growing up on moose meat and learning almost everything else from scratch 42:30 How Kevin approaches learning something new 44:00 Why most of the forest turns out to be usable 45:30 One plant, a whole menu: dandelion, spruce, and what that opens up 47:00 Sweden, Finland, and how related species can taste completely different 50:00 Working alone and what that produces creatively 51:30 Self-shooting and why a second camera changes the dynamic 53:30 From the Wild as documentation of real friendships 57:00 Season 13 plans: BC coast, goose barnacles, lingcod, halibut by sea kayak 01:00:00 How to preserve fish when you're paddling back to port 01:03:00 What else is out there beyond salmon and halibut 01:07:00 Seaweeds on the BC coast 01:09:00 What time in the field does to how capable a person feels 01:11:00 Gin, tonics, herbal medicine, and where plant-based drinking came from 01:13:00 Robert Rogers: 65 books on plant and fungal medicine
Jesse Griffiths on Why the Story Matters
15 avr. 2026
01:11:23
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.
_____ 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://www.silvercore.ca/club
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.
Cooking the Wild | Alan Bergo
01 avr. 2026
00:51:59
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.
Guest Links
Forager Chef https://foragerchef.com
Alan Bergo Instagram https://www.instagram.com/foragerchef
Alan Bergo Books https://foragerchef.com/books
_____ 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://www.silvercore.ca/club
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
The Long Road to Great Charcuterie | Elias Cairo
18 mars 2026
01:07:10
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://www.silvercore.ca/club
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
What Happens When Women Stop Playing It Safe
04 mars 2026
01:06:45
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.
_____ 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://www.silvercore.ca/club
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
What Happens When We Actually Look at How Meat Is Made
11 févr. 2026
01:44:28
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://www.silvercore.ca/club
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.
TIMESTAMPS:
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
Why Modern Eaters Are Afraid of Real Food
04 févr. 2026
01:05:55
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://www.silvercore.ca/club
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.
You Don’t Need a Packet of White Powder: Sandor Katz on Real Fermentation
26 janv. 2026
00:52:45
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.
_____ 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://www.silvercore.ca/club
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.
____ 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)
Darina Allen on Wild Food, Cooking from the Land & Forgotten Skills
23 janv. 2026
00:54:57
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.
_____ 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://www.silvercore.ca/club
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
The Wild Kitchen - Introduction
23 janv. 2026
00:02:45
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.