Wood Fired Herping – Details, episodes & analysis

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Wood Fired Herping

Zeev Nitzan Ginsburg

Science

Frequency: 1 episode/142d. Total Eps: 10

Wood Fired Herping is a podcast about herping, life outdoors, and the food that brings it all together. Hosted by chef, photographer, and lifelong herper Zeev Nitzan Ginsburg, it blends field herping adventures with deep conversations, wild landscapes, and meals cooked with purpose.

Equal parts storytelling and campfire chatter, this show is for anyone who’s ever successfully chased a snake through the thorny underbrush, pulled off the highway for a promising stretch of habitat only to find nothing at all, or cooked something that made the whole day worth it anyway.

At its heart, Wood Fired Herping is about intersections: wild and quiet, instinct and ritual, science and soul.

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https://www.buzzsprout.com/twilio/text_messages/1979764/open_sms
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https://www.instagram.com/woodfiredherping
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https://www.instagram.com/z_e_herping
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Good

Score global : 89%

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Robert Hansen – Field Guides, Herp Review, and Cooking Alpine Trout

Season 2 · Episode 3

Tuesday, October 21, 2025 • Duration 01:01:56

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Robert Hansen has worn a lot of hats in the herp world — editor, author, educator, field naturalist, and lifelong advocate for science communication. For years he served as Editor-in-Chief of Herpetological Review, shaping the way our community shares its discoveries, and is now one of the creators of the recent, amazing, field guide, California Amphibians and Reptiles, co-authored with Jackson Shedd - and there's a new, bigger, even more ambitious field guide on the way!

In this episode, we talk about the art and science of making field guides truly usable; from design and detail to accessibility, even down to color choices for range maps and why they're more important than you realize. We dive into the changing face of herpetology, the importance of clear communication, and how decades in education shaped Bob’s approach to both writing and educating.

We also explore his long-running study of elevation transects in the Eastern Sierra and what long-term data can teach us that short studies can't, his philosophy on photographing herps, and his work on a near-future book that goes beyond California, and captures the Western US and Canada. And of course, it wouldn’t be Wood Fired Herping without a little food, this time, in between gas station hot dogs and Mexican street food, it’s brook trout, cooked on the banks of a creek in the mountains of Eastern California, with rice-a-roni and a surprise bottle of wine.

Whether you’re an old-school field herper, a new enthusiast, or someone who just loves the intersection of science and storytelling, this one’s a warm and grounded conversation about legacy, curiosity, and what keeps us going back into the field.

🎧 Listen, share, and pass it along to a friend who’s ever lost a night to maps, headlights, and mountain roads.

Follow the show:
Instagram — @woodfiredherping

Photography IG — @z_e_herping

Facebook — Wood Fired Herping Podcast group

Website — woodfiredherping.com

Follow & connect: @woodfiredherping on Instagram, @z_e_herping for photography, join the Wood Fired Herping Podcast group on Facebook, or visit www.woodfiredherping.com

Share the show, leave a review, and keep the fire burning.

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Marisa Ishimatsu — Herp Photography, AI, and Melted M&M’s

Season 2 · Episode 2

Monday, September 29, 2025 • Duration 01:14:01

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Marisa Ishimatsu is a photographer, herper, and educator whose images define how many of us see California’s reptiles and amphibians. Her work has shaped field guides, articles, and conservation efforts — and in this episode, we dig into what it means to capture herps honestly, ethically, and beautifully.

In no particular order, we cover, amongst much else:

Federally endangered San Francisco Gartersnakes
The role of photography in science and education (and Emily Taylor’s field guides)
Traveling and herping across the globe
Inclusivity in the herp community and why it matters
Ethics of herp photography, and letting photos tell deeper stories
Food, culture, and yes… how melted M&M’s fit into all of this

This conversation goes wide and deep, and it’s exactly what I hoped for when I brought Wood Fired Herping back: stories, ideas, laughs, and depth.

🎧 Listen in, share it with a friend, and keep the fire burning.

Follow & connect: @woodfiredherping on Instagram, @z_e_herping for photography, join the Wood Fired Herping Podcast group on Facebook, or visit www.woodfiredherping.com

Share the show, leave a review, and keep the fire burning.

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Snakes, Stories, and Starting Again

Season 2 · Episode 1

Saturday, August 30, 2025 • Duration 11:37

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Wood Fired Herping is back.
In this relaunch episode, host Zeev explores what herping means today; from snakes and field ethics to food, conservation, and the culture that ties it all together. Whether you’re into reptiles, amphibians, road cruising, or just love stories from the field, this is where science, storytelling, and community intersect.

But this isn’t just a checklist of topics, it’s a fire.
A second fire sparked from ashes you thought were cold. A fire that lives in desert nights where headlights carve the dark, in monsoon storms that break the heat, in the smell of smoke and steaks after a slow night. It lives in the laughter, the mistakes, the patience of waiting for the snake that may never come.

This episode is about what Wood Fired Herping stands for now:
a space where food, field stories, and conservation aren’t separate threads but the same woven fabric; a space where humor can sit next to truth, and ethics emerge from the choices we make in the dirt, not from rules handed down.

If you’ve been here since the beginning, welcome back.
If you’re pulling up a chair for the first time, welcome to the fire.

Follow & connect: @woodfiredherping on Instagram, @z_e_herping for photography, join the Wood Fired Herping Podcast group on Facebook, or visit www.woodfiredherping.com

Share the show, leave a review, and keep the fire burning.

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Schechter Natural History - Part 2

Season 1 · Episode 6

Friday, August 12, 2022 • Duration 53:56

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In this second part of our conversation with Greg Schechter of Schechter Natural History, we talk about his excellent field guide app, his youtube channel, and cook up a delicious Middle Eastern egg dish.

Recipe – “Shakshuka”

Ingredients –

· 6-8 roma tomatoes

· 18-20 cloves garlic

· One yellow onion

· Red Pepper flakes

· 1 Red Bell pepper (optional)

· 6 eggs

· Smallest can of tomato paste (4-6oz)

· Oregano

· EVOO

· Parmesan or any other harder, grateable cheese.

· Parsley, Cilantro or Chives for garnish

· Salt and pepper

· Foil

· Hand grater or microplane

Optional sides/additions –

· Grilled bread from our Avocado Toast recipe

· Corn tortillas

· Grilled steak from our first recipe

Chop tomatoes and onion. Slice garlic cloves into thin slices. Cut the bell pepper in a small dice if using. Heat olive oil until shimmering in cast iron skillet on a medium heat part of the fire. Add onions, garlic, chili flakes and bell pepper if using. Sweat out till onions just start to caramelize and garlic goes golden brown. Add the can of tomato paste and stir in. Add another drizzle of olive oil, add a pinch of oregano and toss. Add chopped tomatoes with a few spoons of water and a generous pinch of salt. Toss to combine everything, and start cooking it down, stirring occasionally until the tomatoes break down and puree and take on a sauce like consistency.

Schechter Natural History - Part 1

Season 1 · Episode 5

Friday, August 5, 2022 • Duration 58:07

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Today we welcome another guest to the podcast! This friend of ours has been on a whole array of adventures with us, all over Southern California. We’re going to talk to him about some of those adventures, some adventures of his own, and his work with his field guide app and YouTube channel.
It’s going to be a good time, so let’s get into it!

We had way too much fun talking to Greg Schechter to keep it to one episode, so we're splitting it in to two parts!

This part will focus on our discussion about herping, as well as the trips we've taken, both together and solo!

Keep an eye out for Part 2, which will feature our recipe (a wonderful Mediterranean egg dish) , a great breakdown of some craft beers, and pairing them with food, as well as some in depth behind-the-scenes of Greg's work with his Field Guide app and his YouTube channel!
Subscribe now, and until next time, Hop in the car, let's go!

Follow & connect: @woodfiredherping on Instagram, @z_e_herping for photography, join the Wood Fired Herping Podcast group on Facebook, or visit www.woodfiredherping.com

Share the show, leave a review, and keep the fire burning.

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Herping Southern California - an overview

Season 1 · Episode 4

Friday, June 10, 2022 • Duration 01:08:08

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Today we’re broadening our focus from any one particular trip or place, and taking a look at the region we do most of our herping and exploring in; Southern California.
We’re going to take a look at the incredibly diverse habitats that make up SoCal, some of the coolest herps we have to offer, the beautiful, vast nature to explore, and of course, we’re going to feature just about the most typically Millennial, California recipe we could come up with.

When we started talking about doing this episode, we actually scrapped the idea a few times before resurrecting it. The thought of trying to tackle something as monumental as “Herping Southern California” was daunting. So, we’re going to barely scratch the surface. We could start a whole new podcast, and dedicate every episode to the subject, and 2-300 episodes later, we still wouldn’t be finished talking about herping in Socal, so we’re not going to even TRY to be comprehensive. This episode is just a couple of Socal natives, talking about what we love to do best. If we overlook, forget, ignore, or otherwise miss something, don’t worry, we’ll get to it in an episode soon.

One of the coolest things about southern California, is you can herp year-round. There is never a month where you can’t hit the field and find cool shit. Change up your targets, your methods, and your destinations, and you’re all set. In fact, this year I’m trying to document snakes every month of the year. I started on January 26th with a small little Southern Pacific Rattlesnake, and quickly followed up with a baby speckled rattlesnake in the beginning of February. Every month since has been crammed full of some awesome herping, all over the southern half of the state. I’ve been in 10 counties, in mountains, deserts, coastal valleys, and everything in between. And none of it more than an hour or two from home. That’s what’s so damn cool about SoCal.

Smashed avocado on grilled sourdough

Four avocados, ripe.
One lemon
Extra Virgin Olive oil (EVOO)
Salt
Pepper
Fennel pollen (optional)
Sourdough loaf – rustic, country, fresh baked, etc

Rosy Boas, Wildlife Rehabbing, and Ethical Herping with Danny Arthur

Season 1 · Episode 3

Monday, May 23, 2022 • Duration 01:26:05

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Rosy Boas, Wildlife Rehabbing, and Ethical Herping with Danny Arthur

On today’s episode, we’re doing something a little different. Rather than talk about a trip we took, we’re going to be focusing a little deeper on a specific species. We’ll talk a little bit about finding them, about why we think they’re pretty neat, and hopefully convince you they’re pretty neat too! We’re also excited to be welcoming our first guest on the show! We’re going to have a good time, and as always, some good food, so stick around.

Wood fired burgers on Brioche

· 1 lb ground beef
· 4 brioche buns
· Head of iceberg
· 1 heirloom tomato
· Pickle chips
· Onion (optional)
· Salt and pepper
· Oil
· Butter
· Sliced cheese of choice – American, swiss, cheddar or provolone.

Spicy "spread" aioli

· Half a cup mayo
· 4 oz of ketchup
· Sriracha to taste
· 1 tsp honey
· Pickle relish (optional)
· Minced Chives (optional)

Divide the ground beef into four equal parts. Shape each part first into a ball, then by pressing with the fingers of one hand against the palm of the other hand, start pressing the balls into patty shapes, about half an inch thick. Set aside.

Make the aioli – In a bowl, combine mayo, ketchup, honey and sriracha to taste. Add relish and shaved chives if using. Mix, taste, adjust as needed.

Heat cast iron over the fire till medium hot. Cut brioche in half. Add a small knob of butter to pan, let melt and froth. Add buns cut side down, in batches if necessary, till cut sides are golden brown. Remove and set aside. Wipe out pan.

Summer on the Olympic Peninsula, Washington

Season 1 · Episode 2

Friday, May 6, 2022 • Duration 42:53

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For this episode, we’re throwing it way back to the Pre-‘Rona times.
In summer of 2019, we took a really cool trip to the very northwestern corner of the continental united states, where we marveled at the incredible nature, beautiful seasonal produce, warm people, and yes, even came across a snake or two.

Links to topics we discussed can be found at the bottom.

Recipe – Seared Lamb loin with a roasted scallion, garlic and mint “chimichurri” and garlic smashed potatoes.

· One lamb loin.

· Salt

· Pepper

· Scallions – two bunches

· Mint

· thyme

· Head of garlic

· Olive oil

· Lemon

· Chili flakes or fresh charred chillies

· Fennel pollen (optional)

· Fingerling potatoes

· Butter

· foil

Let lamb come to room temp.

Make chimichurri – Roast scallions over open fire till lightly charred greens, and soft bulbs. Cool and chop finely. Chop mint finely. Mince three cloves garlic. Put in bowl. Add enough olive oil to barely cover. Season with healthy salt, pepper, lemon zest, chili and juice of half a lemon.

Wood Fired Herping - The Intro

Season 1

Wednesday, April 27, 2022 • Duration 13:19

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In our introductory episode, we keep things short and sweet.
What is Wood Fired Herping? Who are we? What are we going to be talking about over the course of this podcast? Tune in to find out!

Follow us on Instagram @woodfiredherping for more.

Follow & connect: @woodfiredherping on Instagram, @z_e_herping for photography, join the Wood Fired Herping Podcast group on Facebook, or visit www.woodfiredherping.com

Share the show, leave a review, and keep the fire burning.

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Eastern Mojave in California

Season 1 · Episode 1

Tuesday, April 26, 2022 • Duration 56:10

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EPISODE ONE - SPRING IN THE EASTERN MOJAVE DESERT - RIBEYE WITH CORN AND PEACH

In our first full episode, we take you along with us as we explore California's Eastern Mojave Desert, turning up some cool creatures (Like the Great Basin Gophersnake and Mojave Desert Tortoise), discovering some amazing places, and wrap it up with a delicious steak dinner cooked over our campfire.

Recipe can be found below!

GRILLED RIBEYES WITH CHARRED CORN AND GRILLED PEACH SALSA.

2 x 12-18 oz Ribeye Steaks
2 x Ears of Corn
4 x Yellow peaches
One large shallot or two small ones
One Jalapeno or Serrano chili depending on your taste
A leafy herb of your choice, cilantro or basil recommended (optional)
Thyme (optional)
Granulated garlic (garlic powder)
Salt and Pepper
Olive Oil

Remove steaks from cooler at least 20 minutes before cooking.
Cut the peaches in half lengthwise, along the crease, and remove the pits. Rube the cut side lightly with oil. Set aside.
Dice the shallot and chili as small as you can. Chop all herbs as fine as possible. Set aside.
Husk the corn, if needed. Rub corn thoroughly with oil, season with salt and set aside.
Season steaks generously with salt, pepper and garlic powder.

When grill grate is extremely hot (you can drop a few drops of water on it and see if it steams and sizzles away immediately), add corn to one side. Add both steaks over the hottest part of the fire. As it starts cooking, the fire will flare up as fat renders. Moving the steaks often to avoid them sitting in open flames, cook them about 2 each side over the hottest part, and then let cook an additional 2 minutes each side over the coolest part of the grill, for rare-medium rare.Add one minute of cooking time to each step for medium, another minute for medium-well, etc.Meanwhile, rotate the corn over the cooler side until steaks are ready to remove from grill. Remove the steaks to a rack set over a plate or tray, and let rest until the rest of the food is ready, but 5-6 minutes before slicing.When steak has been removed from the fire, move the corn to the hottest part and start charring the exterior, 30 seconds at a time on each side. When you've achieved the desired char-level, remove corn and let rest with steaks.

Wood Fired Herping – Details, episodes & analysis

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Wood Fired Herping – Details, episodes & analysis

Podcast details

Recent rankings

Apple Podcasts

Spotify

Shared links between episodes and podcasts

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Other10

Buzzsprout1

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