With winter still holding on fast, a hearty, warming soup is always a go-to meal in my household. Pho, a classic Vietnamese soup served with a broad accompaniment of proteins, fresh herbs, and lime, is the perfect way to balance the warmth of the soon-to-be winter’s end and the incoming spring. Here, we’ll dive into the simple yet profound pleasure of preparing pho with thin-sliced venison sirloin, a wild game twist that fits nicely with this traditional comfort food. The protein choices used here can vary – I encourage all to try this recipe and use whatever wild game you’ve got available (avoid eating rare wild pig or bear). The robust and complex flavors of the broth of the pho complement a wide swath of proteins, and this dish will come together relatively quickly, which is bound to become a favorite weekday staple. Read the written version of this recipe as prepared by Brandon Dale Leave a Review of the Podcast  Buy our Small Batch Wild Food Spice Blends  About Pho Pho is a beloved and ubiquitous Vietnamese soup consisting of a colossal bowl full of heady, deeply flavored broth made from marrow bones and charred aromatics, full of bouncy and slithery rice noodles, a combination of meats contributing contrasting textures, temperatures, flavors, and bite sizes, evocative herbs and spices, all served with a side plate of fresh garnishes, providing a choose-your-own-adventure of crunch, herbaceousness, heat, sweetness, pungency, acid, and bite.  In truth, no one really knows how Pho came to be. There are plenty of hypotheses, though. Most culinary historians and pho enthusiasts agree that a rudimentary version of the soup first appeared in the Hanoi region sometime in the 1880’s.  This soup consisted of a few slices of tough water buffalo in broth with vermicelli rice noodles. Water buffalo and cows were working beasts then and would have been eaten only if they could no longer work, meaning they were probably old and tough… perfect for a long-simmered soup.  By the early to mid-1900s, the soup had evolved from a watery meat broth to a subtly complex soup with a clear and simple bone broth, lightly spiced, and for those wealthy enough, a pile of thinly sliced rare beef poached in the soup while it was served.  In 1954, under the Geneva Accords, Vietnam was split into two countries: the communist north and the democratic south.  During this time, many northerners fled south to escape communism and settled into new areas, bringing pho and their foodways. The soup quickly caught on in the South, becoming popular with street vendors everywhere. Without the North’s staunch conservative inflexibility, the soup was quickly altered to suit Southern tastes and liberal ways, with all sorts of unconventional ingredients being added to the horror of some of the purist Northerners.  The Americans became involved in the conflict between North and South, and in 1963, the Vietnam War began. By 1975, America had pulled out of the war, and Saigon had fallen to the north, creating a mass exodus of over 2 million southern Vietnamese people who mainly eventually found asylum in the US, Canada, Australia, and France.  Of course, these refugees, many of whom were stuck on rickety boats for a miserable amount of time, brought their beloved pho recipes with them and quickly found ingredients to make it in their new homes.  About Adam Berkelmans: 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 Hull, Quebec 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. Follow Adam on Instagram Visit the Intrepid Eater website  Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode, Justin and Adam discuss the importance of bones in cooking and the various culinary uses of bones and marrow. They explore the history of using bones as tools and the cultural significance of bone marrow in different cuisines. The hosts also touch on the practical uses of bones, such as making stocks and broths, and the enjoyment of giving bones to dogs. In this conversation, Adam and Justin discuss the importance of using bones in cooking, particularly in making stock. They explain the difference between broth, stock, and bone broth and share their preferred stock-making methods. They also discuss the benefits of leaving bones in meat when cooking and share tips for using bones in various dishes. They emphasize the value of saving bones and using them to enhance the flavor of meals. Recipes Wild Game Stock: Keep the Bones Venison Ramen Turkey Tail and Venison Bone Broth European Green Crab Stock Filipino Venison Shank Kare Kare How to Make Venison Stock or Broth Takeaways Bones have been used for centuries in cooking and as tools in various cultures. Bone marrow is highly nutritious and enriches dishes like pho and bulalo. Bones are essential for making stocks and broths, enhancing the soups and sauces' flavor. It's essential to research the types of bones safe for dogs to chew on. Using bones in cooking allows a more sustainable and resourceful approach to utilizing the whole animal. Bones in cooking, particularly in making stock, add flavor and richness to dishes. Broth is made from simmering various meats, while stock includes bones and is cooked for a longer time to extract gelatin. Bone broth is made by simmering bones for a very long time, resulting in a more nutritious and gelatinous broth. Saving bones and using them to make stock is a cost-effective way to enhance the flavor of meals. Stock can be used to add depth and complexity of flavor to a variety of dishes, such as soups, rice, and sauces. Chapters 00:00 Introduction and Background 02:25 Continuing the Cooking by Cut Series: Bones and Making Stock 15:05 The Physical Description of Bones 23:14 The History of Using Bones as Tools 25:06 Modern Culinary Uses of Bones 32:17 The Importance of Bones in Cooking 40:12 Understanding the Difference: Broth, Stock, and Bone Broth 51:11 Methods for Making Flavorful Stock 54:39 The Benefits of Leaving Bones in Meat 56:31 Tips for Using Bones in Various Dishes 01:00:28 Saving Bones and Enhancing Flavor Keywords bones, marrow, cooking, culinary uses, history, stocks, broths, tools, dog bones, bones, cooking, stock, broth, bone broth, flavor, gelatin, recipes Learn more about your ad choices. Visit megaphone.fm/adchoices

Summary: Justin, Adam, Brandon Dale, and Quincy Milton discuss their Spring pursuits and summer outdoor plans. The conversation covers various topics, including upcoming hunting and fishing plans, foraging for mushrooms and berries, and urban hunting opportunities. They discuss the accessibility of hunting and fishing in urban areas, particularly in the Northeast. They also share their favorite spring recipes, such as cooking scup and black sea bass -- highlighting the flavors and qualities of black sea bass, fluke, tog, scup, and striped bass. Later, they talk about the joy of fishing and the importance of getting outdoors and enjoying nature. The conversation touches on the diversity of fishing opportunities in the region, including freshwater fishing for trout and bass. They emphasize the abundance of wild food and the need to break away from the idea that food can only be bought in a grocery store. Overall, the conversation promotes a love for the outdoors and a connection to the natural world. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices Crew: Quincy Milton III Instagram Brandon Dale Instagram Takeaways: Hunting and fishing opportunities can be accessible in urban areas, particularly in the Northeast. Spring is a great time for foraging mushrooms and berries. Urban hunting programs and conservation hunting programs are increasing in popularity. Favorite spring recipes include cooking scup and black sea bass. The hosts and guests discuss their favorite fish to catch and eat in the Northeast region, including black sea bass, fluke, tog, scup, and striped bass. They highlight the flavors and qualities of these fish, emphasizing their light and fluffy texture and delicious taste. The conversation promotes the joy of fishing and encourages listeners to get outdoors and enjoy nature. They discuss the diversity of fishing opportunities in the region, including freshwater fishing for trout and bass. The hosts emphasize the abundance of wild food and the need to break away from the idea that food can only be bought in a grocery store. Chapters: 00:00 Introduction and Upcoming Hunting and Fishing Plans 03:00 Foraging for Mushrooms and Berries 09:28 Exploring Hunting and Fishing in Urban Areas 32:10 Delicious Spring Recipes: Cooking Scup and Black Sea Bass 34:24 Exploring the Flavors of Northeastern Fish 44:18 Favorite Fish in the Northeast: Black Sea Bass, Fluke, Tog 49:17 Trout and Bass Fishing in the Northeast 53:19 The Joy of Fishing and the Outdoors 57:06 The Abundance of Wild Food in the Outdoors Keywords: hunting, fishing, foraging, urban hunting, accessibility, spring recipes, scup, black sea bass, fishing, Northeast, black sea bass, fluke, tog, scup, striped bass, trout, bass, outdoors, hunting, foraging, wild food 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 whatscooking@harvestingnature.com 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

Summary: In this episode, Justin, Adam, and Matthew discuss the consumption of invasive carp. They mention the environmental impact of Asian carp, including their ability to outcompete native fish species and their jumping behavior. Matthew shares the management strategies employed by the Kentucky Department of Fish and Wildlife, such as commercial fishing and the use of bioacoustic fish fences. Finally, they talk about the taste and cooking methods of carp, with Matthew recommending smoking the fish and using it in dishes like salads and dips. In this conversation, Matthew discusses different methods of preparing and cooking carp, particularly invasive carp species. He shares his experiences with smoking, pickling, and grinding carp, as well as making dishes like miso soup, tacos, and fish patties. Matthew highlights the potential of carp as a sustainable food source and the need to change the perception of carp as a low-quality fish. He mentions resources like the book 'Eat the Enemy' and the Choose Kopi website for carp recipes. The conversation concludes with the idea of organizing a camp focused on bowfishing and cooking invasive species. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices Guest: Matthew Dollenbacher is a hunter, angler, outdoorsman, and Fisheries Biologist with the Kentucky Fish and Wildlife. He grew up in Eastern Iowa and attended Iowa State University. He traveled around a bit after college but eventually landed in Western Kentucky in 2020, working with Invasive Carp. Links: Kentucky Department of Fish & Wildlife Recipes Eat the Enemy book Choose Copi Crispy Fried Carp Recipe Matthew.dollenbacher@ky.gov Takeaways: There are different types of carp, including common carp and invasive Asian carp such as silver carp, bighead carp, grass carp, and black carp. Asian carp, particularly silver and bighead carp, are filter feeders and can outcompete native fish species for food. The jumping behavior of silver carp can be dangerous for boaters and fishermen. The Kentucky Department of Fish and Wildlife employs various management strategies, including commercial fishing and the use of bioacoustic fish fences, to control the population of invasive carp. Carp meat is white and can be smoked and used in dishes like salads and dips. Asian carp have a mild flavor and can take on the flavors of various seasonings. There are various methods of preparing and cooking carp, including smoking, pickling, and grinding. Carp can be used in a variety of dishes, such as miso soup, tacos, and fish patties. Carp, particularly invasive species, have the potential to be a sustainable food source. Changing the perception of carp as a low-quality fish is important to promote its consumption. Resources like the book 'Eat the Enemy' and the Choose Kopi website provide carp recipes and information. Organizing a camp focused on bowfishing and cooking invasive species could be a fun and educational experience. Chapters: 00:00 Introduction and Background 05:22 Matthew's Work with Carp 10:37 Types of Carp and Their Differences 19:13 Population Growth and Management Strategies 25:31 Catching and Cooking Carp 30:58 Introduction and Discussion of Cooking Methods 33:47 Grinding Carp and Other Methods 36:31 Changing the Perception of Carp 43:50 Carp as a Sustainable Food Source 52:46 Resources and Conclusion Keywords: carp, invasive species, Asian carp, common carp, silver carp, bighead carp, grass carp, black carp, environmental impact, management strategies, taste, cooking methods, carp, invasive species, cooking, smoking, pickling, grinding, miso soup, tacos, fish patties, sustainable food, perception, recipes, bowfishing, camp 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 whatscooking@harvestingnature.com 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

Summary: In this episode, Justin and Adam are joined by Jason Passalacqua. They discuss the intersection of wild food and wine and how to make wine more approachable for the wild food community. They also talk about traditional pairings between game and wine and how Passalacqua wines are specifically designed to pair well with wild game. The conversation highlights the importance of education and experimentation in finding the perfect wine and food pairings. In this conversation, Jason Passalacqua, owner of Passalacqua Winery, discusses the connection between wine and wild game. They explore the idea of demystifying wine and making it more accessible to everyone, regardless of their background or experience. They also discuss the importance of education and empowerment when it comes to wine and wild game and how these two worlds can intersect to create a unique and enjoyable dining experience. The conversation highlights the diversity of flavors and the endless possibilities for pairing wine with different types of wild game. Overall, the conversation emphasizes the joy and exploration that comes with combining wine and wild game - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices Guest: is a hunter, angler, forager, outdoorsman, cook, and vintner. His passion for wine and love of the outdoors began with fishing and hunting among the vines on his family’s property in Dry Creek Valley near Healdsburg, California. After a career in engineering, he wanted to get back to his roots. As a fourth-generation vintner, he was inspired by his family’s history of growing grapes since the 19th century and began making wine. He opened Passalacqua Winery in 2004 with a vision to create quality wines that pair with the outdoors. Passalacqua Winery Instagram: https://www.instagram.com/passalacquawinery Passalacqua Winery website: https://passalacquawinery.com/ Takeaways: Wine and wild food are part of a lifestyle and offer a unique sensory experience There are no strict rules when it comes to pairing wine and wild game; it's all about personal preference Passalacqua wines are designed to pair well with wild game, offering a balance of flavors that enhance the purity of the food Education and experimentation are key to finding the perfect wine and food pairings Demystifying wine and making it accessible to everyone is important Education and empowerment are key when it comes to wine and wild game There is a wide range of flavors and possibilities for pairing wine with wild game Combining wine and wild game can create a unique and enjoyable dining experience Chapters: 00:00 Introduction and Excitement for the Topic 02:53 Updates and Plans for the Future 06:05 Guest Introduction and Background 09:10 Growing Up in Northern California and Love for the Outdoors 13:08 The Intersection of Wine and Wild Food 16:01 Demystifying Wine and Making it Approachable 22:28 Pairing Wine with Wild Game: Traditional and Non-Traditional Pairings 28:24 Passalacqua Wines: Designed to Enhance the Flavors of Wild Game 00:02 Introduction and Background 09:53 Demystifying Wine and Making it Accessible 30:13 Exploring the Flavors and Pairings of Wine and Wild Game 39:54 Creating a Unique and Enjoyable Dining Experience 50:09 Conclusion and Final Thoughts Keywords: wild food, wine, pairings, approachable, education, experimentation, wine, wild game, demystifying, accessibility, education, empowerment, flavors, pairing, meat, cooking, drinking, drinks 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 whatscooking@harvestingnature.com 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 whatscooking@harvestingnature.com -  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 whatscooking@harvestingnature.com - 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 whatscooking@harvestingnature.com 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 Kory chat with Field Staff Writer Kendra Stoner who lives on Vancouver Island in Canada. They discuss spearfishing, eating sea urchins, swimming with salmon, going from vegan to meat eater, plus 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 - Harvesting Nature Shop Discount Code: PODCAST20 Shop Now - Tell your story on our Adventures For Food Podcast Series - email whatscooking@harvestingnature.com - ALLEN Company Shocker Turkey Hunting Product Line -  Field Staff Writer: Kendra Stoner Kendra is a free diver, rock climber, forager, hiker, surfer, solo adventurer, world traveler, and advent epic experience seeker. Most would say she is an adventure gal with a super power of connection. Her ability to connect to those she meets creates beautiful interactions and opportunities, and her love for nature allows for an incredible connection to the world around her.   Follow Kendra on Instagram: @kendrastoner   Recipes: Kendra's Poke bowl recipe   Show Notes: Conservation News: Chase Waller’s update on Piney Point  Kendra's favorite outdoor activity Living a sustainable lifestyle in the outdoors The Tofino West Coast Freediving Dream leaning into a self sufficient lifestyle  Where do you go to find your adventure  Kendra's Poke bowl recipe catching a lot of Tuna  Kendra's article Just Keep Swimming about free diving during the salmon run Justin's fascination with Salmon Spear fishing  Kelp beds Sea urchins, harvesting and eating Kendra's favorite moments while free diving Learning experiences while spearfishing Swimming and spearfishing with sharks Kendra's hunting experience Kendra's favorite fish to eat and other foods in BC Her conversion from Vegan to meat eating Cilantro Bucket list adventures Herring spawn along the coastline Have courage and get after it - Music by Cam Pierce Learn more about your ad choices. Visit megaphone.fm/adchoices

I created this recipe for Harvesting Nature’s 2024 Snow Goose Culinary Camp, which took place in Mound City, Missouri. My role there was camp cook, cooking instructor, and butchery instructor, but camp director Justin Townsend and I did get a chance to do a little hunting, too. I’ve got to say, we ran into quite a few birds.  We were lucky enough to harvest several geese, which allowed us to experiment in the kitchen. One of the dishes we made for guests and staff was these green chile snow goose burgers, made from ground snow goose breasts and legs, pork, and bacon.  While cooking them on the flat-top griddle outside, the snow geese continually streamed overhead, a cacophony of honks drifting down at all times. In fact, anywhere you were in Mound City, you could look up and see endless giant V’s of snow geese streaming overhead, accompanied by constant honking. Millions of snow geese; what a place!  The burgers made for a filling and tasty lunch, just what everyone needed before heading back to the pit blinds in a nearby cornfield.  Any green chile burger is great, but made with wild snow goose? It’s like the perfect grass-fed beef burger with even more flavor. Many people online have assured me that snow goose isn’t really worth eating and that the birds are nothing more than sky carp.  Sky carp? More like hamburger of the sky! Read the written version of this recipe as prepared by Adam Berkelmans Leave a Review of the Podcast  Buy our Small Batch Wild Food Spice Blends  Learn more about your ad choices. Visit megaphone.fm/adchoices

Kory from the HN Crew talks with his friends Jeremy, Tony, and Tyler about turkey hunting. Topics range from how to scout and prepare for the season, how to set up and call birds, some recipes, and a whole lot of missing shots. - 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 whatscooking@harvestingnature.com - ALLEN Company Shocker Turkey Hunting Product Line -  Links: Turkey's amazing hearing and eyesight Check out The Way We Hunt's video on How to Clean a turkey HN Turkey Life cycle shirt - Recipes: Chick-fil-A copycat recipe Hank Shaw's Turkey Carnitas Turkey and white wine fricassee Turkey Ravioli by Shawn West - Show Notes: Jeremy's start to turkey hunting and his success  Tony and his son's start to hunting and their successes Tyler's lack of a turkey hunting history the benefits of the early hunting hours for spring gobbler Shooting birds before work The benefits of COVID for turkey hunting Reversing Nature when calling turkeys Late morning gobblers without hens competing with hens HOT TIP: Go to breakfast how much to call All the time we've been busted by turkeys Everything that kills turkeys different types of calls don't practice turkey calls in the house with your wife around different sounds when calling how hunting pressure affects the turkey hunting Does your calling need to be perfect? Tips for scouting for turkeys population decline of turkeys getting turkeys to shock gobble to locate them roosting turkeys in the evening and how to do it HOT TIP: know the area well before the season starts don't bump them off the roost How to set-up on birds Patterning your shotgun - Why and How TSS Loads Recipes Don't leave the turkey legs and thighs in the woods HOT TIP: Use a rangefinder when turkey.   effective ranges with a shotgun our most memorable turkey hunts Allen's Shocker Series Gear review Ben Franklin liked turkeys - Music by Cam Pierce Learn more about your ad choices. Visit megaphone.fm/adchoices

Join podcast guest, James Cameron, on a whitetail deer hunt in Eastern North Carolina while he sits in a pine tree thicket. He downs a doe, only to have a black bear appear out of the trees and begin dragging his deer away. Does he recover his deer or lose it to a bear?  - Tell your story on our Adventures For Food Podcast Series - email whatscooking@harvestingnature.com - 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!  Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin and Kory talk with Kevin Kossowan, a writer, filmmaker, hunter, angler, forager, and wild food chef. They discuss cooking classy meals in the wilderness, campfire cookery, buck neck confit, dos and don’ts in wild kitchens, foraging, cooking out of a backpack, 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 - Harvesting Nature Shop Discount Code: PODCAST20 Shop Now - Tell your story on our Adventures For Food Podcast Series - email whatscooking@harvestingnature.com - ALLEN Company Shocker Turkey Hunting Product Line - Special Guests: Kevin Kossowan: Writer, hunter, angler, forager filmmaker, and wild cook. He has been nominated for a James Beard Award for Best Webseries On Location' & 'Visual & Technical Excellence’ for the series From the Wild: A Journey in Wild Food. - Connect with Kevin on IG - @fromthewildca and @kevinkossowan - Links: Kevin's show on PBS: Les Stroud's Wild Harvest From the Wild webseries Show Notes: The wild harvesters paradise in western Canada Working with international chefs "The Destination is the plate" working with Hank Shaw Finding a way to do what you enjoy Buck neck confit with deer fat HOT TIP: Take the fat and taste/smell test it Making the case for deer fat how a deer's diet affects their flavor Spring bear hunting bear bratwurst with moose marrow mayonnaise  Low bush cranberry Jam and Antelope burger Taking what you find around you and making the best culinary use  how all the food is connected Look at the stuff under your boots Lisa Cutcliffe Eating "Trash fish" and other non-desirables  learning humility in the kitchen looking at wild game through different cultural lenses  Making fish chowder for bear camp that incorporates seaweed and fiddle heads and other greens from the west coast March in Key West vs. March in BC Canada cooking in the wild  Teaching foraging walks and how to cook out of a backpack Base camp - pantry building and fire cookery using a wood library - picture on fromthewild.ca website Firewood is important for cooking  Cooking over a fire Hank Shaw Cooking goose and grouse on a rock building a tandoor and making naan in the bush rocket stoves are highly recommended Dos and Don'ts while cooking in the wild know how to start a fire more than a couple different ways back up plans are important Justin's boat side fish dinner with a sweet rum sauce Kevin's favorite meals over the fire A hike-in kitchen and dining room table  From the Wild Webseries The destination is always a plate of food Go to fromthewild.ca to watch the James Beard Award nominated web series. Wild Harvest with Les Stroud on PBS - Music by Cam Pierce Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin and Kory talk with Chris, Krzysztof, and Alex - Founders of the Hunting, Archery and Shooting Club which was proposed to be established at the University of Pennsylvania in March 2020. They discuss the year long battle, roadblocks, silence, and lack of interest the University has shown them which led to reaching out for help from civil rights groups and the NRA.  - 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 whatscooking@harvestingnature.com -   ALLEN Company Discount: HARVEST10   Special Guests: Chris, Krzysztof, and Alex - Founders of Hunting, Archery and Shooting Club which is proposed to be established at the University of Pennsylvania.   Reach out to the Club: ASHUP.club@gmail.com   Links: Philly Mag article  The Foundation for Individual Rights in Education article NRA Article  Episode 311: Hunting as a Sport Podcast and Wild Game Chili   Show Notes: Introductions Air Fryer Roasted Squirrel  Squid Jigging Squid Jiggs Tricking Mating Squids Raw Squid What started their hunting journey? Hunting Helps the Environment - Reducing Greenhouse emissions Eating Meat they Harvest Ethical Perspectives Moose Sausage Shotgun Pellet Ducks Justin Pellet Meat Magnet Idea Introduction to Game Meat Alligator Jambalaya  Large Population Hunting in PA All Graduate Students at University of Pennsylvania Interest in the University Mentorship Opportunities Squirrel Hunting Urban Squirrels are Aggressive The Foundation of the Hunting Club Over one year they submitted Other Clubs were getting approved Benefits of Having a University Club Community University Silent Risk Management and Firearms The Foundation for Individual Rights in Education (FIRE) University’s Concerns How Can the Hunting Community Help? ASHUP.club@gmail.com - Music by Cam Pierce Learn more about your ad choices. Visit megaphone.fm/adchoices

Join Field Staff Writer Shawn West on his first goose hunt back many years ago. Lead shot was still legal, decoys were uncommon, and calls were not as popular. A foggy still morning created experiences that have inspired a lifelong love for the pursuit of Canada geese.  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

Join Justin and the crew as they discuss the top tools every wild fish and game cook should have handy in their kitchen. They discuss knives, meat grinders, DIY cutting tables, sealers, scales, sous vide, spatulas, 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 - Harvesting Nature Shop Discount Code: PODCAST20 Shop Now - Tell your story on our Adventures For Food Podcast Series - email whatscooking@harvestingnature.com - Recipes: Venison Stuffed Steaks The Way We Hunt Turkey Masala Venison Borscht  - Show Notes: Adventure for Food Film Series AFF Film Q&A with Justin and AJ Ice Fishing  trapping beaver Beaver charcuterie late season duck hunting in Oregon #1 Chef Knives Episode with Ara Zada How big is your filet knife? Using filet knives in the kitchen #2 a smoker/grill Kamado vs. pellet vs. charcoal Venison Stuffed Steaks #3 Slow Cooker  Elk chili Duck Tikka Masala  The Way We Hunt Turkey Masala Pressure Cookers Beef Tallow Venison Borscht  wet rendering fat #4 Mason Jars Canned Meat #5 Vacuum Sealer #6 Kitchen Scale #7 Sous Vide Duck in the sous vide #8 Cutting boards/tables  Upping our cutting table game cutting board moats Nostalgic memories of butcher blocks #9 enamel coated dutch oven cast iron dutch ovens - pros and cons Seasoning Cast iron dutch ovens HOT TIP: frying food in a dutch oven #10 (from the Whole Fish Cookbook)fish spatula/shears/fish pliers/ #11 Meat Grinder  goose sausage buy us a cup of coffee - Music by Cam Pierce Learn more about your ad choices. Visit megaphone.fm/adchoices

Join Justin as he chats with Scott Leysath, The Sporting Chef, all about eating invasive species. They discuss catching, cooking, and consuming lionfish, iguanas, hogs, pythons, nutria, carp, snake head, 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 - Harvesting Nature Shop Discount Code: PODCAST20 Shop Now   Special Guest: Scott Leysath – The Sporting Chef. Scott is the author of two cookbooks and he has been featured in numerous publications for his cooking and adventures. He is the host of The Sporting Chef and DEAD MEAT shows on Sportsman Channel. Visit The Sporting Chef Website Follow the Sporting Chef on Instagram - Show Links: Watch Dead Meat on Sportsman Channel Online Is Python Good Table Fare? - Recipes: Coconut Mango Iguana Tacos Wild Pig Tenderloin Pizza Wild Hog Chili Verde Pulled Hog Shoulder Snakehead Ceviche - Show Notes: Eating Possum The L.L. Bean of Wild Game cooking Scott's unusual career path to becoming the Sporting Chef catering for Ducks Unlimited The best Wild Game Scott has eaten Coyote Burgers Eating Bear Liver - DON'T DO IT! Mentally preparing for strange meals Eating a machito tasting so others don't have to Lion fish pizza attracting Lion fish Iguana Cook book Shooting iguanas and filling up trucks avoid the salmonella Eating barracuda - it's not taboo coconut mango iguana taco sugar cane feral hogs treating and cooking wild game correctly eat wild game - Be happy eliminating preconceived notions about wild game turkey tastes Wild hog preparations - what to do sows vs. boars boars - chili verde and chile Colorado cook thoroughly to avoid trichinosis hunting feral hogs at night on golf carts on golf courses Feeding people with feral hogs finding, cleaning, and eating turtle catching, killing, cooking Snakehead Nutria python in the Everglades Python meat - is it good? Asian carp - bow fishing on the Illinois river, it's not easy grinding Asian carp to make fish cakes mudfish, softest fish ever, like fish pudding bonefish fish cakes shoot, catch, and kill any and all invasive species share your meals with first responders - Music by Cam Pierce - Photo by Sebastian Wallroth Learn more about your ad choices. Visit megaphone.fm/adchoices

Join Field Staff Writer John Vile as he tells us a story of family, fun, and hunting on an opening day adventure hunting waterfowl with his two kids in Pennsylvania. How will he retrieve ducks without a dog? This unorthodox day on the water resulted in his family getting back into waterfowl hunting for good.   - 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!  - Join our Facebook Community Group: The Wild Fish and Game Community - 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

Join Justin and Kory as they chat with Wade Truong and Rachel Owen of Elevated Wild. They dive deep into the world of harvesting, preparing, storing, cooking with several wild game fats, 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! - Harvesting Nature Shop Discount Code: PODCAST20 Shop Now   Special Guests: Wade Truong and Rachel Owen: Founders of Elevated Wild Visit Elevated Wild's website Visit Elevated Wild's Instagram Show Links: Elevated Wild’s Article: Wild Fats – A Primer - Recipes: BBQ Squirrel Wild Duck Bao Buns Alligator Curry Lonestar Jerky - Show Notes: Facebook Community Group Wade and Rachel's journey into hunting Their opinions of hunting before they were hunters why it's important to have a connection to your food A big fat doe 2 inch thick fat Wade and Rachel's article on wild game fats Gallons of deer fat Deep dives into common beliefs Deer fat - high in saturated fats appearance of the fat at Room Temp Different mouth feel High saturated fat vs high unsaturated fat content Rendering wild game fat wet rendering freezing fat before rendering Rancid Fat Uses for deer tallow Deer fat suet cakes for birds deep frying in deer fat Pie crusts, cookies, and cornbread recipe - replacing oil with venison tallow HOT TIP: underbake when using deer tallow rendering waterfowl fat dark red/orange fat vs white fat vs yellow fat how the diet of the bird affects the fat duck fat shad roe Beaver Fat Beaver Prosciutto beaver fat in place of olive oil beaver tail cracklings Oregon bear hunting Bear and black berry cobbler turkey fat - Music by Cam Pierce Learn more about your ad choices. Visit megaphone.fm/adchoices

Join Justin and the crew as they discuss the various types of wild game chili, debate beans vs no beans, talk frito chili pie, ask what goes under chili, examine hunting as a sport or not, 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! - Harvesting Nature Shop Discount Code: PODCAST20 Shop Now   Show Links: Episode 310: The Heart of Hunting Episode 306: Family and Food - Recipes: frito chili pie Venison and Black Bean Chili with Cornbread Waffles  Smoked Venison Chili Braised Squirrel Chili  White chile - Pheasants Forever Recipe Green chili - Hank Shaw Wild Boar Chili Verde Cincinnati chili - Justin’s recipe on Meateater - Show Notes: Beans or no beans How spicy Crackers, cornbread, rice, or pasta Is frito chili pie a pie or a chili? Ground vs. braised vs. smoked meat tomatoes vs. no tomatoes Green chili - Hank Shaw Wild Boar Chili Verde Cincinnati chili - Justin’s recipe on The Meateater Rochester Chili AKA Garbage Plate Sauce Texas Hots - similar to garbage plate sauce as it’s a topping/sauce and not a stand alone dish. Topping for hotdogs, hamburgers, chicken tenders, french fries Is hunting a Sport? A recent podcast Robbie, of Blood Origins, explained how he thought Hunting wasn’t a sport, but something more.  - “...If you properly respect what you are after, and shoot it cleanly and on the animal’s terrain, if you imprison in your mind all the wonder of the day from sky to smell to breeze to flowers—then you have not merely killed an animal. You have lent immortality to a beast you have killed because you loved him and wanted him forever so that you could recapture the day…” - Robert Ruark, author and big game hunter.  - Music by Cam Pierce Learn more about your ad choices. Visit megaphone.fm/adchoices

Summary: In this episode, Justin and Adam discuss the butchering of wild game, specifically focusing on the top sirloin and sirloin tip cuts. They also share updates on their recent outdoor activities and plans for the upcoming fishing season. The conversation covers a detailed exploration of various meat cuts, including sirloin tip, top sirloin, and elk sirloin, along with their associated recipes and cooking techniques. They emphasize the importance of effectively understanding and utilizing these cuts, providing insights into their versatility and culinary potential. Additionally, they touch on the significance of embracing organ meats and expanding the utilization of the entire animal for cooking purposes. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices Recipes: Venison and Celtuce Stir Fry   Grilled Mediterranean Antelope Steaks with Hummus and Israeli Salad Middle Eastern Venison Wraps Venison Reuben Sandwich and the Western Meat Slicer How to Make Vietnamese Pho with Venison Sirloin Elk Braciole Takeaways: Understanding the butchering process for wild game cuts Insights into the culinary history and nomenclature of top sirloin and sirloin tip Cooking techniques and versatility of these cuts for various dishes and preparations Updates on outdoor activities and plans for the upcoming fishing season Understanding the versatility and culinary potential of meat cuts like sirloin tip, top sirloin, and elk sirloin. Embracing the utilization of organ meats and expanding the cooking potential of the entire animal. The importance of effectively labeling and understanding meat cuts for cooking purposes. Chapters: 00:00 Introduction to Butchering Discussion 05:40 Exploring the Top Sirloin Cut 32:17 Exploring Versatile Meat Cuts: Sirloin Tip, Top Sirloin, and Elk Sirloin 47:16 Embracing Organ Meats: Expanding Culinary Potential 01:03:50 Understanding and Utilizing Meat Cuts Effectively Keywords: butchering, wild game, top sirloin, sirloin tip, culinary history, nomenclature, cooking techniques, outdoor activities, fishing season, meat cuts, sirloin tip, top sirloin, elk sirloin, recipes, cooking techniques, organ meats, culinary potential Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin talks with Robbie Kroger of Blood Origins. They discuss the adventure, tradition, and meaning of hunting, 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 keep us fueled!  - Special Guests: Robbie Kroger: Founder of Blood Origins Visit Blood Origins’ Instagram Blood Origins’ Youtube   Harvesting Nature Shop Discount Code: PODCAST20 Shop Now   Show Links: New Eat More Wild Game shirts Blood Origins “Dream Time” Blood Origins “A Difficult Treasure” Feeding Rhinos How hunters and hunting built a Soccer field for a community Funding Raise ‘Em Outdoors Blood Origins Supporter Program - Recipes: Antelope Bulgogi – by contributor Jeff Benda Pan Roasted Halibut Over Wild Mushroom Risotto – by Managing Editor Ben Burgholzer Camp Hash by contributor Tori Loomis - Show Notes: Tarpon Dreams Turkey Hunting in Florida Hunting in South Africa during the hay day Impala liver and onions Growing up wanting to be a South African Game Ranger Mississippi style hunting Making common hunting mistakes Hunting isn't just about the kill Preconceived notions of what anti/non-hunters think of hunters How to show the heart of a hunter Understanding why we hunt The truths about hunting Why we hunt changes overtime The core of why we hunt Branching out from whitetail hunting Hunting for buffalo with a 416 Rigby in Argentina Hunting buffalo in Australia Getting peed on by bats “Dream Time” a film by Blood Origins The adventure of the hunt The buffalo has just as good of chance to kill the hunter Eating buffalo backstrap 3 miles east of the middle of nowhere The importance to know the connection to our food Robbie's favorite wild game recipe - quail and pheasant pie Interviews with notable individuals for Blood Origins                    Jim Shockey “Uncharted Spirit”                    Will Primos “The Truth” Authenticity of the interviews with the everyday hunters How the blood origins projects are chosen Reach out to tell Blood Origins your "why" on Instagram Stories of international hunters Knife forging Conservation projects funded by Blood Origins “A Difficult Treasure” a film by Blood Origins Feeding Rhinos How hunters and hunting built a Soccer field for a community Funding Raise ‘Em Outdoors Antelope Bulgogi - Jeff Benda Pan roasted halibut over wild mushroom risotto - Ben Burgholzer Camp hash by Tori Loomis Wild Hog pork chops How to connect with Blood Origins Subscribing to Blood Origins for $3 a month Is hunting a sport?  - Music by Cam Pierce Learn more about your ad choices. Visit megaphone.fm/adchoices

Join our friend Tyler Frantz on his search for black bears in Northern Pennsylvania. Will he come home busted or stumble upon a record book bruin? 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 Emily and Ryan of The Way We Hunt. They discuss sharp knives, dry game meat, the holy trinity of cooking, their wildest cooking mistakes, mishaps, disasters, how to avoid them, 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 keep us fueled!  - Special Guests: Emily and Ryan Long: Founders of The Way We Hunt Visit The Way We Hunt’s Instagram Visit The Way We Hunt’s Youtube   Harvesting Nature Shop Discount Code: PODCAST20 Shop Now   Show Links: Adventures for Food The Way We Hunt YouTube Channel Outtakes  Alligator Salad Film Utah passed constitutional right to hunt and fish Eating Roadkill Show Notes: Spicy Squirrel Soup disaster  The goal is not to cut or burn yourself don't be in a hurry read the recipe completely before cooking TBS vs tsp baking requires exact science smoked Cheeze Itz over cooking using Sous Vide - too tender  thoroughly cooking bear and wild pig let your meat rest  dry wild game - over cooking, improper cooking brine, marinades, injections  using coconut milk on a smoker  use sharp knives - get a sharpener  Allen Company replaceable blade knife  slow is smooth, smooth is fast oil is not hot enough for frying - super soggy when low, undercooked when too hot  how to check the oil temp  The holy trinity  a bad pate submerging in ice water vs. hanging in cold air  don't sous vide with silver skin on  HOT TIP: write on packaging - for grill, for sous vide, etc...  New The Way We Hunt short recipe videos - Music by Cam Pierce   Learn more about your ad choices. Visit megaphone.fm/adchoices