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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
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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
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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
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Summary:
In this conversation, Justin and Brandon discuss their experiences with fly fishing and foraging. Justin shares his journey from starting fly fishing in Wyoming to exploring different fishing techniques and recipes. Brandon talks about his introduction to fly fishing in Louisiana and his passion for guiding and teaching others. They also discuss the joy of foraging and experimenting with different ingredients. Overall, the conversation highlights the excitement and challenges of fly fishing and the satisfaction of connecting with nature through fishing and foraging. In this part of the conversation, Brandon discusses the gear required for fly fishing, including rods, reels, and flies. He emphasizes the importance of presentation over the specific fly choice. He recommends flies like Waltzworm, Pheasant's Tail, and leeches for trout. For bass, he suggests crawfish patterns, woolly buggers, and poppers. For carp, he recommends damselfly nymphs, leeches, and squirmy worms. For saltwater fishing, he suggests clouders and gurglers. Brandon also advises listeners to check their state's fishing regulations and access maps to find suitable fishing spots. In this conversation, Brandon Dale and Justin discuss how to find fishing regulations and the importance of community and local knowledge in fly fishing. They also discuss the benefits of hiring a guide and share their favorite fish recipes.
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Takeaways:
Fly fishing can be a challenging yet rewarding experience, requiring finesse and timing.
Foraging in urban settings can lead to exciting discoveries and unique ingredients.
Experimenting with different recipes and cooking techniques can enhance the flavors of freshwater fish.
Fly fishing and foraging provide opportunities to connect with nature and appreciate the beauty of the outdoors. In fly fishing, presentation is more important than the specific fly choice.
For trout, flies like Waltzworm, Pheasant's Tail, and leeches are effective.
For bass, crawfish patterns, woolly buggers, and poppers work well.
For carp, damselfly nymphs, leeches, and squirmy worms are recommended.
Clouders and gurglers are popular choices for saltwater fishing.
Check your state's fishing regulations and access maps for suitable fishing spots. Use online resources and interactive maps to find fishing regulations and designated fly fishing areas.
Engage with the local fly fishing community and seek advice from fly shops and guides.
Hiring a guide can accelerate learning and provide valuable insights on reading water, choosing flies, and fishing techniques.
Trout and bluefish are versatile and delicious fish to cook, and smoking them can enhance their flavor.
Try recipes like Chinese steamed fish, pan-seared trout with smoked butter and tomato sauce, and smoked bluefish Caesar salad.
Chapters:
00:00 Introduction and Awkward Greetings
03:17 Exploring the World of Pawpaws
06:41 Recipes and Techniques for Freshwater Fish
08:25 Smoked Axis Sirloin and Other Culinary Adventures
17:44 The Journey of a Fly Fisher: From Wyoming to Urban Fly Fishing
21:02 Brandon's Introduction to Fly Fishing and Fishing in Yellowstone
22:49 The Transition to Fly Fishing and the Joy of Tying Flies
45:05 The Importance of Presentation
49:22 Essential Flies for Trout
52:43 Essential Flies for Bass
54:28 Essential Flies for Carp
56:13 Presentation Over Flies
58:50 The Importance of Community and Local Knowledge in Fly Fishing
01:06:24 Delicious Fish Recipes: Chinese Steamed Fish, Pan-Seared Trout, and Smoked Bluefish Caesar Salad
Keywords:
fly fishing, foraging, urban foraging, recipes, freshwater fish, fishing techniques, fishing experiences, fly fishing, gear, rods, reels, flies, presentation, trout, bass, carp, saltwater, access, fishing regulations, fly fishing, community, local knowledge, guides, fish recipes
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“I am a huge proponent of using as much of the animal as possible. Many folks disregard the head, legs, and other parts of the lobster when cleaning. In Florida, I have seen more people rip the tail off of the lobster and toss the head back in the water. Not only do they miss some of the meat inside the head, but they also toss out an excellent resource for making stock.
My lobster cleaning method is slightly different and involves splitting the lobster down the middle of the head and then cutting away the tail meat. I discard the stomach sack because it imparts some untasteful flavors in the stock. I clean out the anus of the lobster and then split the tail in half as well. The head is full of great flavor, captured in the stock recipe below. You can use the lobster stock for preparing rice, making soups, and so much more.” -Justin Townsend
Read the written version of this recipe as prepared by Justin Townsend
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About Eating Lobsters
As a food item, lobsters have had a fascinating history in North America. Pretty much anyone with a passing interest in food history or a penchant for imparting random factoids will be happy to tell you that lobsters were once so detested that they were only fed to prisoners. The prisoners eventually became so fed up with eating the crustaceans that they rioted and demanded laws be put in place to limit the amount of lobster served to them.
Now, that’s a cool, juicy factoid, and one that I have passed on to disinterested listeners who were forced to be in the same room as me. Is it actually a fact, though?
Thousands of online articles and threads would have you believe that it is a factual part of American history, some even going so far as saying that the lobster was ground up, shell and all, before being served.
In my research for this episode, though, I dug deep enough to find a few scholars who said there isn’t any evidence pointing to the veracity of this claim.
According to food historian Kathleen Curtin, prisoners enacting laws to limit how often they were fed lobster is a myth, and there isn’t a shred of documentation of it happening.
Hmm. Like many food myths, this one was started by someone a long time ago and latched on and repeated by countless buzzy online writers and garrulous know-it-alls.
Since that was supposed to be the premise of this episode, I’m left scrambling for something else to talk about. Luckily, the history of lobster is still just as rich as its sweet, butter-drenched meat.
Let’s put a plastic bib on, crack it open, and take a look.
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
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Summary:
In this episode, Justin and Adam are joined by Liwei Liao, a self-taught fishmonger and owner of The Joint in Los Angeles. They discuss the process of dry aging fish and the importance of proper handling and care to maintain the quality of the fish. Liwei shares his methods and practices, including brain spiking, bleeding, gutting the fish, and letting it rest for a few days before fileting. They emphasize the importance of culinary conservation, only harvesting what is needed and using more of the animal to minimize waste. The conversation explores the importance of properly handling and aging fish to enhance flavor and texture. The hosts discuss the factors contributing to the fishy smell and how to minimize it. They share personal experiences and tips for aging fish, including using dry environments and avoiding excess moisture. The conversation also touches on the benefits of aging fish for recreational anglers and the challenges of scaling up the aging process for commercial production. Overall, the hosts emphasize the importance of proper handling and conditioning to improve the quality of fish for cooking and consumption.
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Guest:
Liwei Liao Instagram
Ōra King
Joint Seafood
Takeaways:
Proper handling and care are crucial for maintaining the quality of fish.
Methods such as brain spiking, bleeding, and gutting the fish can improve the taste and texture.
Letting the fish rest for a few days before filleting allows for the draining of blood and impurities.
Culinary conservation involves only harvesting what is needed and using more of the animal to minimize waste. Properly handling and aging fish can enhance its flavor and texture.
Excess moisture contributes to the fishy smell, so keeping fish in a dry environment can minimize it.
Aging fish allows for the development of better flavors and textures.
Recreational anglers have the advantage of being able to control the quality of their catch by properly handling and aging it.
Scaling up the aging process for commercial production presents challenges but can lead to improved fish quality.
Chapters:
00:00 Introduction and Mushroom Foraging
03:06 Upcoming Wild Pig Camp and Culinary Conservation
06:02 Guest Introduction and Background
13:01 Understanding Dry Aging Fish
20:12 Methods for Maintaining Fish Quality
25:07 The Importance of Letting Fish Rest
29:48 Comparing Fish Handling Techniques
31:10 The Fishy Smell and its Impact on Taste
39:07 The Intimidation of Cooking Fish at Home
44:17 The Benefits of Properly Handling and Aging Fish
48:09 Understanding the Aging Process and Moisture Loss
53:24 Proper Techniques for Bleeding Out Fish
57:51 Reducing Waste and Improving Fish Quality
Keywords:
dry aging fish, fish handling, fish quality, culinary conservation, fish harvesting, fish handling, aging fish, fishy smell, dry environment, excess moisture, fish quality
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Summary:
In this episode, Justin and Adam discuss the culinary uses of the head and tongue of wild game animals. They highlight the various edible parts of the head, such as the cheeks, brain, jowls, ears, snout, and tongue. They also discuss the process of removing the head and the different preparation methods. The hosts emphasize the underutilization of the head in North America compared to other parts of the world. They explore the culinary history of head dishes in different cultures and highlight the delicious flavors and collagen-rich meat that can be found in the head. In this conversation, Adam and Justin discuss the various ways to cook and enjoy different parts of the head, including the cheeks, tongue, ears, and jowls. They emphasize the importance of using the entire animal and experimenting with different flavors and textures. They also highlight the affordability of head meat and provide tips on where to find it. Cooking methods for the head include slow roasting, simmering, boiling, and stewing. The conversation concludes with a recipe for hog head rillettes, a delicious and versatile dish made from the head meat.
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Recipes:
Moose Muffle Stew
Moose Tongue and Black Trumpet Pizza
Venison Tongue Pate
Venison Tongue Sushi
Deer Tongue Tacos
Takeaways:
The head of wild game animals contains various edible parts, such as the cheeks, brain, jowls, ears, snout, and tongue.
Most of the meat in the head is tougher and requires slow cooking, but it is delicious and full of collagen.
Head dishes are enjoyed in many cultures worldwide but are underutilized in North America.
The head can be removed by making an incision around the neck and separating it from the spine.
Taking the head home and using it for cooking is recommended to make the most of the animal and enjoy its flavorful meat. Using the entire animal is a sustainable and respectful approach to cooking.
Head meat is affordable and can be found at Asian, Middle Eastern, and specialty grocery stores.
Different parts of the head require specific cooking methods to make them tender and flavorful.
Head meat offers unique textures and flavors that can be enjoyed in various dishes.
Hog head rillettes is a delicious and versatile dish showcasing head meat's flavors and textures.
Stepping outside of one's comfort zone and trying unique cuts of meat can add a new dimension to culinary experiences.
Tongues and heads are often overlooked cuts of meat that can be utilized in various recipes.
Braising is a common cooking method for tongues, but they can also be seared and used in tacos or made into pate.
Becoming a person known for accepting and utilizing heads and tongues can provide endless opportunities for cooking and experimenting with flavors.
Chapters:
00:00 Introduction and Overview of the Cooking By Cut Series
03:08 Foraging for Edible Greens and Introduction to Head and Tongue Cuts
08:29 Physical Description and Removal of the Head
16:16 Culinary History of Head Dishes in Different Cultures
25:44 Reasons to Keep and Utilize the Head
28:06 Exploring the Delights of Head Meat
35:10 Cultural Delicacies: Tacos de Lengua and Hot Tongue Sandwiches
48:52 Hog Head Rillettes: A Versatile and Delicious Dish
Keywords:
head, tongue, culinary uses, edible parts, removal, preparation, underutilization, culinary history, flavors, collagen-rich meat, head meat, cooking methods, affordability, flavors, textures, cheeks, tongue, ears, jowls, slow roasting, simmering, boiling, stewing, tacos de lengua, hot tongue sandwiches, hog head rillettes
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Summary:
In this episode of the Wild Fish and Game Podcast, hosts Justin and Adam are joined by special guest Brad Leone, a renowned chef and YouTube personality famous for his appearances on Bon Appétit's YouTube channel. The conversation dives into the world of foraging, cooking local fish, and the importance of proper fish treatment to enhance flavor and sustainability.
Brad shares insights from his popular YouTube shows, Local Legends and Making It, where he explores culinary techniques and local ingredients. He delves into his passion for spearfishing, discussing the thrill of diving underwater to hunt for fish and sharing exhilarating experiences with marine life, including encounters with sharks.
The episode explores the art of dry-aging fish, highlighting its impact on taste and texture. Brad also introduces his cookbook, Field Notes for Food Adventure, explaining the motivation behind creating a physical book that offers a tangible connection to food enthusiasts. The hosts and Brad emphasize the value of long-form content, encouraging listeners to enjoy in-depth material and step away from screens to engage with cooking and nature.
Join us for this engaging conversation that celebrates the joys of cooking, the adventure of foraging, and the thrill of spearfishing. Whether you're a seasoned chef, an outdoor enthusiast, or someone curious about sustainable food practices, this episode offers something for everyone.
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Guest:
Brad Leone is a chef, hunter, angler, and YouTube personality. He was born in the woods of rural northern New Jersey. The fields, forests, rivers, and shores of the Northeast have been his playground since he was a kid. He is known for his appearances in videos produced by Bon Appétit for its YouTube channel, most notably as the host of It's Alive with Brad and its spinoff series, It's Alive: Goin' Places. In 2021, he published his cookbook “Field Notes for Food Adventures,” and in 2023, he launched two new shows on his YouTube channel; "Local Legends" and "Makin’ It.”
Youtube
Instagram
Bradleone.com
Field Notes for Food Adventure
Takeaways:
Properly treating fish is crucial for maintaining quality and flavor.
Cooking seasonally and using fresh ingredients from the garden enhances the taste of dishes.
Spearfishing can be challenging but rewarding, especially when done in the right conditions.
Dry-aging fish can improve its flavor and texture.
Creating long-format YouTube shows allows for a more immersive and educational experience for viewers. Spearfishing is a thrilling activity that allows divers to hunt for fish underwater.
Encountering sharks and other marine creatures adds to the excitement and adventure of spearfishing.
Brad Leone's cookbook, Field Notes for Food Adventure, combines recipes, stories, and travel experiences.
Long-form content, such as books and podcasts, provides a more immersive and enjoyable experience for readers and listeners.
It is important to have fun, enjoy cooking, and spend less time on phones.
Chapters:
00:00 Introduction and Updates
02:54 Pokeweed and Childhood Memories
06:31 Introduction of Guest Brad Leone
12:37 Brad's YouTube Shows: Local Legends and Making It
17:40 Cooking Seasonally and Using Fresh Ingredients
22:50 The Benefits of Dry-Aging Fish
27:27 The Challenges and Rewards of Spearfishing
32:53 Creating Immersive and Educational YouTube Shows
35:13 Exploring the Underwater World and Encountering Marine Creatures
38:24 Field Notes for Food Adventure: A Cookbook, Story, and Travel Book
44:48 The Importance of Long-Form Content for a Deeper Experience
50:07 Having Fun, Enjoying Cooking, and Spending Less Time on Phones
Keywords:
foraging, cooking, fish, treating fish, YouTube shows, Local Legends, Making It, spearfishing, dry-aging fish, spearfishing, diving, underwater, sharks, marine creatures, cookbook, physical book, long-form content, enjoyment, cooking
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Summary:
In this episode, Justin and Adam discuss the history and process of grinding meat. They cover the various uses of ground meat, including burgers, sausages, and meatballs, and the cuts of meat that are best for grinding. They also provide tips on equipment, such as the importance of a good grinder and the benefits of hand mincing. The hosts emphasize the need for partially freezing the meat and grinder parts to ensure a consistent grind. Overall, this episode provides valuable insights and practical advice for anyone interested in grinding their own meat. In this conversation, Justin and Adam discuss the importance of fat ratios and binders when working with ground meat. They emphasize personal preference in choosing fat ratios and provide guidelines for different types of dishes. They also share recipes for meatballs, meatloaf, burgers, and loose ground meat, highlighting the versatility of ground meat in various cuisines.
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Recipes:
Meatball Stroganoff with Chanterelles
Blue Cheese Venison Meatloaf
Green Chili Snow Goose Burger
The Best Ground Venison Taco Meat
Moroccan Style Lake Trout Burger
Takeaways:
Ground meat is a versatile ingredient that can be used in various dishes, such as burgers, sausages, and meatballs.
When grinding meat, choosing the right cuts, such as the animal's back quarter, is important for better flavor and texture.
Investing in a good grinder is recommended for efficient and consistent grinding.
Partially freezing the meat and grinder parts helps to achieve a better grind and prevents overheating.
Hand mincing can create a unique texture and is ideal for dishes like tartare, but it can be time-consuming for larger quantities. Experiment with different fat ratios to find the flavor and texture you prefer in your ground meat dishes.
Use binders like breadcrumbs, eggs, tortillas, or oats to help bind the ground meat together.
Try different recipes and cooking techniques to explore the versatility of ground meat in various cuisines.
Invest in a meat grinder for easier game meat processing and more control over fat ratios.
Cook ground meat in small batches, allowing it to brown and develop a crust for better flavor and texture.
Chapters:
00:00 Introduction and Recap of Previous Episode
02:09 Updates and Projects
03:28 Introduction to Grinding Meat
08:06 Choosing the Right Cuts for Grinding
20:53 Equipment for Grinding Meat
26:03 The Process of Grinding Meat
30:42 Hand Mincing
32:38 The Role of Salt and Fat Ratios in Ground Meat
35:19 Understanding Fat Ratios for Sausages and Burgers
39:27 Choosing the Right Type of Fat for Ground Meat
42:37 Cooking Tips for Ground Meat: Browning and Seasoning Techniques
56:24 Exploring Different Textures and Techniques for Fish Burgers
58:58 The Versatility of Meatballs and Ground Meat in Various Dishes
01:03:55 Experimenting with Different Fat Ratios and Recipes
01:05:46 Investing in a Meat Grinder for Better Control over Fat Ratios
Keywords:
grinding meat, ground meat, history, process, uses, cuts, equipment, tips, ground meat, fat ratios, binders, recipes, meatballs, meatloaf, burgers, cooking tips
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Summary:
Justin chats with Andrew Tsui of the Ike Jime Federation and explores the practice of Ike Jime, a method of dispatching fish that prioritizes food quality. Andrew explains the four steps of Ike Jime: brain spiking, bleeding, paralyzing the fish, and rapid chilling. He emphasizes the importance of minimizing stress and delaying rigor mortis to ensure high-quality fish. Tsui also discusses the lack of regulations and standards for seafood quality in the United States and the potential for the fishing industry to adopt Ike Jime practices. The conversation then highlights the similarities between handling fish and meat and the need to treat them equally. He emphasizes the need to take care and be intentional throughout the entire process, from the moment of harvest to the culinary experience. The discussion also highlights the unique opportunities that fishing provides, such as the ability to experience and share rare and high-quality fish that cannot be replicated commercially. It encourages anglers and hunters to appreciate their skills and the value of providing their families with nutritious, sustainable, and delicious food.
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Guest:
Andrew Tsui is the Founder and President of the Ike Jime Federation, a company committed to training, standardizing, and empowering the next generation of American fish and seafood to world-class levels of quality. He has been profiled in international and national publications as a global expert on fish and seafood quality, cuisine, and harvesting techniques, and he brings his interdisciplinary approach to training university researchers, various companies in the seafood supply chain, Michelin-starred chefs, and sports anglers alike.
Ike Jime Federation
Wild Fish Blend Spices
Ike Jime Federation Instagram
Takeaways:
Ike Jime is a method of dispatching fish that prioritizes food quality by minimizing stress and delaying rigor mortis.
The four steps of Ike Jime are brain spiking, bleeding, paralyzing the fish, and rapid chilling.
The lack of regulations and standards for seafood quality in the United States hinders the development of a world-class seafood industry.
Handling fish and meat should be treated equally to ensure high-quality products. Take care and be intentional throughout the entire process of harvesting and preparing food.
Fishing provides unique opportunities to experience and share rare, high-quality fish that cannot be replicated commercially.
Appreciate the skills of anglers and hunters in providing nutritious, sustainable, and delicious food.
Understand the importance of seasonality and the impact of what fish eat on their flavor and quality.
Chapters:
00:00 Introduction and Overview
06:22 Understanding Ike Jime and Its Philosophy
12:07 The Four Steps of Ike Jime
16:28 Challenges in Seafood Quality Regulations
19:02 Alternative Fish Handling Methods
26:10 The Significance of Rigor Mortis and Aging
31:46 Applying Meat Handling Principles to Fish
37:35 The Importance of Taking Care in the Harvesting and Culinary Process
40:19 The Unique Opportunities of Fishing for High-Quality Fish
52:47 Understanding the Impact of Seasonality on Flavor and Quality
01:03:18 Appreciating the Skills of Anglers and Hunters
01:06:10 The Value of Providing Nutritious and Sustainable Food
Keywords:
Ike Jime, fish dispatching, food quality, stress reduction, rigor mortis, seafood industry, regulations, meat handling, harvesting food, wild game, seafood, quality, culinary experience, fishing, unique opportunities, anglers, hunters, nutritious, sustainable
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Typically found staining sidewalks, the mulberry is an incredibly under-utilized fruit. While most people think of the berry as a nuisance, creating purple van Gogh-style messes on the bottom of shoes, their sweet and tangy flavor adds to many culinary experiences. The berries can be used in desserts, such as pies or crumbles, for building complex wines or liquors, as hearty and rustic glazes for a variety of meats, or even in crazy-sounding dishes like pizzas or grilled cheese sandwiches.
Despite their physical resemblance to raspberries and blackberries, mulberries are closer relatives to figs. Their flavor is also much richer and even a touch savory compared to a blackberry or raspberry. While adding sugar to the berries results in sweet desserts, the core flavor of the berry works beautifully for heartier meals.
Mulberries are not commercially sold due to their harvesting difficulty. The delicate fruit must be hand-picked, making harvesters easily identifiable by the deep-purple ink stains covering their fingertips, and also has a relatively short shelf-life. Foraging the berry makes for a great family outing, albeit a bit messy, and the harvests can be used for many recipes. -Lindsey Bartosh
Read the written version of this recipe as prepared by Lindsey Bartosh
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About Pizza
Once humans started harvesting and processing grains, moving from grain porridges to grainy flatbreads cooked on hot rocks was a quick step. Once processing technology advanced, lighter flours would have been made available to create flat doughs. Eventually, the Egyptians discovered yeast, creating a softer, easier-to-digest dough that slowly morphed into modern bread.
These flat doughs were popular throughout much of the world, with Egyptians, Greeks, and Persians (among others) regularly eating them.
Persian soldiers were known to bake flatbreads topped with cheese and dates on top of their shields in between battles, while the Greeks topped theirs with herbs, onions, garlic, or fruit purees, as well as cheese, and offered them up to the gods.
As mentioned, the Romans also ate flatbreads, often topping them with cheese, fruits, honey, and oil. A painting depicting these tasty snacks was even found in Pompeii.
Breadmaking progressed along with other technologies, and flatbreads just improved. Manakish was becoming very popular in the Middle East, while focaccia, developed by the Etruscans, was commonly eaten in Tuscany.
Pita was also being made in Greece by this point, a bread with a suspiciously similar name to pizza, especially when Naples started as a Greek settlement.
Although some historians point towards earlier examples of pizza, it is generally agreed that Naples was the true birthplace. By the 1600s, street vendors were selling flatbreads called pizzas to poor working-class people who needed something cheap to eat on the go. These pizzas were usually topped with garlic, salt, lard, and cheese.
About Mulberries
Despite their physical resemblance to raspberries and blackberries, mulberries are closer relatives to figs. Their flavor is also much richer and even a touch savory compared to a blackberry or raspberry. While adding sugar to the berries results in sweet desserts, the core flavor of the berry works beautifully for heartier meals.
Mulberries are not commercially sold due to their difficulty in harvesting. The delicate fruit must be hand-picked, and harvesters are easily identifiable by the deep-purple ink stains covering their fingertips. They also have a relatively short shelf life. Foraging the berry makes for a great family outing, albeit a bit messy, and the harvests can be used for various recipes.
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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.
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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
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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.
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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
[email protected]
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
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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
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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
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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
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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.
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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
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I’ve taken the classic French Dip sandwich and updated it with some venison backstrap. The signs of a well-made French dip are easily distinguishable from the bad ones. The bread-to-meat ratio must be correct. The cheese must be melted, the bun toasted, and the meat a beautiful medium rare. The au jus must be flavorful and complement the meat as well. I believe I hit all those marks here for this sandwich.
Read the written version of this recipe as prepared by Gunnar Emberg
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About Sous Vide
Sous vide is French for under vacuum and points to a low-temperature-long-time cooking method that employs a gentle water bath to bring food up to temperature.
The under vacuum name comes from the fact that for sous vide, food usually gets vacuum sealed in plastic bags before being immersed in a tightly controlled heated water bath to cook.
This results in a perfectly cooked item, controlled to the very degree you want it to be.
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 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.
Follow Adam on Instagram
Visit the Intrepid Eater website
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Summary:
The Harvesting Nature crew and camp guests discuss their May 2022 wild pig hunting skills camp in Texas. They highlight the activities and lessons learned during the camp, including shooting, ballistics, cooking, and butchering. The crew emphasizes the importance of shot placement for meat yield and the versatility of wild pig meat. They also discuss the value of hands-on experience and the holistic nature of hunting. The participants shared their experiences and expressed their appreciation for the camp and the community it has created. The conversation covers various topics, including cooking temperatures, fly fishing camp plans and the experience's highlights. The participants expressed gratitude for the knowledge gained and the community formed during the event. They discuss the versatility of wild pig meat and the importance of dispelling myths about hunting and eating wild hogs. The conversation ends with a call to action for listeners to sign up for future courses and support the podcast.
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Join us at our December 2024 Wild Pig Culinary Hunting Camp
Takeaways:
The wild pig hunting skills camp allows participants to learn various hunting, shooting, cooking, and butchering skills.
Shot placement is crucial for meat yield and should be considered before taking a shot.
Wild pig meat is versatile and can be used in various dishes.
Hands-on experience is invaluable in understanding the entire process of hunting and harvesting wild game.
The camp fosters a sense of community among participants and encourages sharing of knowledge and experiences.
The ideal temperature for cooking trichinella is 137 degrees Fahrenheit.
The hosts plan a fly fishing camp in Montana and have ideas for future adventures.
The participants expressed gratitude for the knowledge gained and the community formed during the event.
It is important to dispel myths about hunting and eating wild hogs.
Listeners are encouraged to sign up for future courses and support the podcast.
Chapters:
00:00 Introduction and Announcement of Skills Camp
02:09 Unique Episode at the Wild Pig Skills Camp
04:33 Cooking and Butchering Demos at the Camp
09:28 Shooting and Shot Placement Lessons
11:22 Awards and Meat Size Variations
16:14 Participant Experiences and Appreciation
25:41 Reflections on the Ranch and Future Plans
28:23 Cooking Temperatures and Future Plans
34:19 The Versatility of Wild Pig Meat
39:44 Dispelling Myths about Hunting and Eating Wild Hogs
53:47 Sign Up for Future Courses and Support the Podcast
Keywords:
Wild pig hunting, skills camp, shooting, ballistics, cooking, butchering, shot placement, meat yield, versatility, hands-on experience, holistic hunting, community, cooking temperatures, plans, fly fishing camp, community, wild pig meat, dispelling myths, hunting, eating,
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Summary:
In this episode, Justin and Adam chat with Dr. Jonathan Reisman about hunting, cooking, and eating offal and organ meats. They discuss the incorporation of organ meat into diets and highlight the nutritional value of organs and the unique nutrients they provide. Dr. Reisman shares his journey into butchering and cooking organs, his passion for hunting, and how hunting has allowed him to explore various organ meats. They also address the myth that organs are dangerous to eat and advocate for the reintroduction of lung consumption, which is currently illegal in the US. The conversation emphasizes the importance of reconnecting with the source of our food and exploring traditional food consumption. They discuss different organs' unique textures and flavors, such as lungs, kidneys, and sweetbreads. They also touch on the importance of proper handling and care of organs to ensure optimal taste and safety. They discuss the need for better anatomical diagrams, education around organ meats, and the growing interest in nose-to-tail eating. Dr. Reisman also mentions his Anatomy Eats dinners, where he combines his knowledge of anatomy with culinary experiences.
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Guest:
Jonathan Reisman, M.D., is a physician, author, and adventurer. His interests include anatomy, food, travel, nature, wilderness, and prehistoric crafts. He has practiced medicine in some of the world's most remote places, including Antarctica, Arctic Alaska, the Russian Arctic, the Himalayas of Nepal, rural Appalachia, the urban slums of Kolkata, India, and on Pine Ridge Reservation in South Dakota. He is the co-creator of the anatomy-based dinner series Anatomy Eats, which explores human anatomy through cuisines worldwide using offal, internal organs, and other unusual body parts.
Visit Dr. Reisman's website
Visit Anatomy Eats Instagram
Takeaways:
Organ meat, such as liver and heart, is packed with nutrients and can be a healthy addition to one's diet.
Social media platforms like Instagram are great resources for finding creative and innovative ways to incorporate organ meat into meals.
There is a misconception that organ meat is dangerous to eat, but as long as it is not toxic, it can be consumed safely.
The sale and consumption of lungs are currently illegal in the US, but efforts are being made to overturn this rule.
Reconnecting with the source of our food and exploring traditional food consumption can lead to a greater appreciation for organ meat. Organ meats have unique textures and flavors that can be enjoyed properly.
Proper handling and care of organs is essential for taste and safety.
Hunting provides access to a wide variety of organ meats.
There is a need for better anatomical diagrams and education about organ meats.
Nose-to-tail eating is gaining popularity as people explore different parts of the animal.
Anatomy Eats dinners combine anatomy education with culinary experiences.
Chapters:
00:00 Introduction and Discussion of Organ Meat
19:31 Exploring the Nutritional Value of Organ Meat
25:04 Tips for Incorporating Organ Meat into the Diet
29:37 Misconceptions about Organ Meat
35:40 Advocating for the Reintroduction of Lung Consumption
36:14 Reconnecting with the Source of Our Food
36:24 Exploring the Unique Textures and Flavors of Organ Meats
44:09 The Importance of Proper Handling and Care of Organs
52:13 Hunting as a Gateway to Trying Different Organ Meats
59:28 The Need for Better Anatomical Diagrams and Education
01:05:02 The Rise of Nose-to-Tail Eating
01:05:44 Anatomy Eats: Combining Anatomy Education with Culinary Experiences
Keywords:
organ meat, nutrition, misconceptions, lung consumption, traditional food, organ meats, textures, flavors, handling, care, hunting, anatomical diagrams, nose-to-tail eating, Anatomy Eats
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Summary:
In this episode, Justin and Adam are joined by Jesse Griffiths, a world-class chef, hunter, and author of the new book, The Turkey Book. They discuss turkey hunting, cooking, and the inspiration behind the book. Jesse shares his experiences hunting turkeys in different regions of the United States and the unique culinary perspectives he gained from each location. The conversation explores the importance of cooking using the entire turkey rather than just the breast. They talk about the different aspects of the book, including the storytelling, cultural details, and techniques for butchering and cooking turkey. Jesse shares his favorite chapter on breaking down the turkey breast and the various recipes and techniques included in the book. They also discuss the flavors of turkeys from different regions and the process of confit cooking.
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Guest:
Jesse Griffiths 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. In 2021, he released The Hog Book, which won a James Beard award in 2022. We chatted with him about this book back in 2021.
Info on Dai Due
Info on Jesse's 1st book "Afield"
The Wild Books Website
Takeaways:
The Turkey Book is a new book by Jesse Griffiths that explores turkey hunting and cooking.
Jesse traveled to different regions of the United States to hunt turkeys and learn about the unique culinary perspectives in each location.
His love for wild turkey meat has inspired him to become a better hunter and appreciate the importance of patience and skill.
The book offers a beginner's journey into turkey hunting and provides recipes and insights from experienced hunters and chefs.
Jesse's experiences with wild turkeys have shaped his culinary outlook and deepened his appreciation for different cuts of meat. To respect and appreciate the whole animal, it is important to utilize the entire turkey when cooking.
Culinary conservation involves responsibly using the resources harvested through hunting.
Plucking and cleaning a bird can be a satisfying and enjoyable process.
Keeping the skin on provides culinary options and enhances flavor.
Personal experiences and aspirations in turkey hunting vary.
Jesse's book on turkey hunting and cooking includes storytelling and cultural details.
Flavors of turkeys from different regions are not easily discernible.
Confit cooking is a great method for tenderizing and preserving turkey.
Turkey hunting is about the journey and experience, as well as conservation.
Chapters:
00:00 Introduction and Overview
04:01 Jesse Griffiths' Background and Previous Books
08:45 Jesse's Turkey Hunting Experiences
13:45 The Inspiration Behind The Turkey Book
25:05 How Turkey Hunting Shaped Jesse's Culinary Outlook
26:14 Utilizing the Whole Turkey
27:58 Culinary Conservation
28:26 The Satisfaction of Plucking and Cleaning
30:21 Keeping the Skin On
42:43 Personal Experiences and Aspirations in Turkey Hunting
50:00 Introduction and Overview of the Book
52:04 Techniques for Butchering Turkey Breast
54:30 Flavors of Turkeys from Different Regions
56:16 Butchering and Cooking Turkey Wings
58:08 Key to Successfully Cooking Turkey Wings
59:06 The Art of Confit Cooking
63:41 The Journey and Experience of Turkey Hunting
Keywords:
turkey hunting, cooking, book, storytelling, cultural details, butchering, cooking techniques, turkey breast, recipes, flavors, regions, confit cooking, journey, experience, conservation, turkey cooking, The Turkey Book, wild game, culinary perspectives, patience, skill, wild turkey meat, turkey, cooking, utilization, meat, culinary conservation, plucking, skin, options, satisfaction, enjoyment, hunting
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In this episode, Justin and Adam are joined by Sean Sherman, an award-winning indigenous chef, educator, author, and activist. They discuss the importance of wild food for Native American and indigenous cultures, the significance of indigenous food systems, and the need for food sovereignty. In this conversation, Sean emphasizes the need to shift our mindset from a consumer-based food system to one focused on sustainability, seasonality, and cultural diversity. He shares his vision for the future of indigenous cuisine, which includes creating support centers, developing regional menus, and expanding the movement globally.
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Guest:
Sean Sherman is an award-winning chef, educator, author, and activist. A member of the Oglala Lakota Sioux tribe, his personal mission is to revitalize Indigenous food systems and build awareness of the transformational potential of Indigenous foodways to restore Native people's health, local economies, culture, and food sovereignty.
Sean’s Instagram: @the_sioux_chef
Sean’s website: https://seansherman.com/
NATIF Instagram: @natifs_org
Owamni Instagram: @owamni
Takeaways:
Wild food plays a massive role in indigenous food systems and diets, providing sustenance and cultural and spiritual significance.
Indigenous food systems are diverse and based on a deep knowledge of the local environment, including the use of wild plants and animals.
Revitalizing indigenous food systems and promoting food sovereignty is necessary to ensure access to healthy and culturally appropriate food.
The Western diet has overlooked the vast majority of North American botanicals, and there is a need to shift towards local and sustainable food systems.
Individuals can start by exploring and utilizing the wild and native plants in their own backyard, promoting a deeper connection with the natural world and local food sources. Embrace indigenous foodways and reconnect with the land
Shift from a consumer-based food system to one focused on sustainability, seasonality, and cultural diversity
Non-native chefs and restaurants can support indigenous food traditions by purchasing products from native producers and featuring indigenous ingredients on their menus
Create support centers to train and develop culinary professionals in indigenous food systems
Develop regional menus that celebrate the unique foods and flavors of different indigenous communities
Expand the indigenous food movement globally and promote the preservation of indigenous knowledge and food traditions
Chapters:
00:00 Introduction and Updates
11:21 The Significance of Wild Food for Indigenous Cultures
31:30 Embracing Indigenous Foodways and Reconnecting with the Land
40:21 Creating Support Centers for Indigenous Food Systems
48:35 Expanding the Indigenous Food Movement Globally
Keywords:
wild food, Native American, indigenous cultures, indigenous food systems, food sovereignty, hunting, fishing, foraging, taste, nutrition, local food systems, sustainable food systems, indigenous foodways, sustainability, seasonality, cultural diversity, indigenous cuisine, non-native chefs, support centers, regional menus, global expansion
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