Episódios
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Summary:
In this engaging conversation, Justin and Nate explore the world of fishing and cooking, sharing personal anecdotes and culinary adventures. Nate discusses the origins of his YouTube channel, Shorelunch with Nate P, which aims to make fishing and cooking accessible to everyone. They delve into quirky recipes, the importance of embracing failures in the kitchen, and the culinary potential of invasive species. The episode features a fun game of 'Bait or Plate,' where they evaluate various fish for their culinary value. The conversation also touches on the camaraderie found within the fishing community and the importance of sustainable practices. Justin and Nate explore a variety of topics ranging from tattoo stories and fishing myths to urban fishing adventures and cooking confidence. They share personal anecdotes, culinary tips, and the importance of community engagement in the fishing and cooking world. The discussion culminates in a fun game of 'Hook, Line, or Liar,' where they share fishing stories, one true and one false, inviting listeners to guess which is which. The episode emphasizes the joy of fishing, cooking, and connecting with others.
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Links:
Shorelunch: The Fail Episode
Louisiana Gar Balls
Nate Pischke Instagram
Shorelunch YouTube
Takeaways:
Nate started Shore Lunch to make fishing and cooking accessible.
The concept of 'kiss and release' promotes conservation.
Natural selection plays a role in wildlife encounters.
The importance of trying new recipes, even in the wild.
Invasive species can be delicious and should be considered for cooking.
Fishing is about the experience, not just the catch.
Cooking failures can lead to creative solutions.
Nate emphasizes making cooking fun and approachable.
The ethics of fishing include avoiding waste and respecting ecosystems.
Catfish are apex predators in their environments.
Fishing communities foster friendships and connections.
Culinary possibilities exist for often overlooked fish species.
Raw freshwater fish can pose health risks.
The debate on invasive species continues in fishing circles.
Cooking can be forgiving; failure is part of the process.
Sharing stories fosters connection and engagement.
Chapters:
00:00 Introduction to Shore Lunch with Nate P
03:32 Nate P's Origin Story
06:23 Quirky Cooking Adventures
10:01 Natural Selection and Cooking Failures
12:57 Rapid Fire: Bait or Plate Game
18:43 Invasive Species and Culinary Opportunities
19:35 The Debate on Rough Fish
20:11 Understanding Ancient Fish: Bofin and Gar
21:22 The Ethics of Fishing: Waste and Conservation
22:38 Exploring Culinary Possibilities: Gar and Bofin
23:41 Catfishing Adventures: Lore of the Red River
24:50 The Apex Predator: Catfish in Ecosystems
25:51 Fishing in the Potomac: Blues and Flatheads
26:51 The Potomac's Fishing Community: Ernie the Hog Snatcher
28:51 Touring the East Coast: Fishing Experiences
30:14 Culinary Adventures: Mahi-Mahi and Beyond
31:54 Friendship and Connection in the Fishing Community
33:20 Cooking Competitions: Jerked Alligator and More
35:33 The Sea Robin: A Unique Catch
36:41 Raw Freshwater Fish: A Cautionary Tale
39:16 Barracuda and the Risks of Eating Fish
40:53 Tattoo Tales and Fishing Myths
44:04 Urban Fishing Adventures
49:01 Cooking Confidence and Culinary Tips
56:11 Fishing Stories: Hook, Line, or Liar?
01:05:13 Final Thoughts and Community Engagement
Keywords:
Fishing, cooking, Shore Lunch, Nate P, culinary adventures, invasive species, fishing techniques, cooking failures, natural selection, food culture, fishing, conservation, catfish, bofin, gar, culinary, Potomac, fishing community, friendship, raw fish, fishing, cooking, urban fishing, culinary tips, tattoo stories, fishing myths, confidence in cooking, fishing stories, community engagement, wild game
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Summary:
In this episode of the Wild Fishing Game Podcast, hosts Justin Townsend and Adam Berkelmans delve into the world of wild turkey hunting and cooking. They explore the history of the wild turkey, its various species, and the challenges hunters face. The conversation also covers preparation techniques, cooking methods, and innovative gadgets that enhance the culinary experience. With a blend of storytelling and practical advice, the episode captures the essence of the wild turkey saga. In this conversation, the speakers delve into various aspects of turkey preparation and cooking, sharing tips on how to effectively utilize different parts of the turkey, from the breast to the wings. They discuss versatile cooking techniques, creative recipes, and personal hunting experiences, emphasizing the importance of making the most out of every bird harvested. The conversation is rich with culinary insights and personal anecdotes, making it both informative and engaging for listeners interested in cooking and hunting.
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Links:
How to Make Wild Turkey Kiev
Wild Turkey Pesto Melt
Better Than Takeout Sweet & Spicy Wild Turkey
Wild Turkey and Nettle Brothy Beans
Spicy Chipotle Wild Turkey Devilled Eggs
Wild Turkey Thigh Tagine
Takeaways:
The wild turkey is a master of evasion and a challenging target for hunters.
Historically, turkeys have been significant in various cultures, especially among the Aztecs and Mayans.
The name 'turkey' originated from a misunderstanding of the bird's origins.
Wild turkeys were once abundant in North America and became a vital food source for settlers.
Benjamin Franklin advocated for the turkey as the national bird of America.
Conservation efforts have helped wild turkey populations rebound significantly.
Different subspecies of wild turkeys present unique challenges for hunters.
Preparation techniques like brining and tenderizing are crucial for cooking wild turkey.
Modern cooking methods include sous vide, deep frying, and smoking for optimal flavor.
Innovative gadgets can enhance the cooking process and improve results. Remove as much tendon and connective tissues as you can before grinding.
Ground turkey can be used in venison sausage recipes.
Turkey breast can be deep fried like chicken.
Different cooking methods include grilling, smoking, and braising.
Turkey legs and thighs are best slow-cooked or shredded.
Wings can be used for stock or braised and fried.
Utilizing the entire bird enhances flavor and reduces waste.
Creative recipes include turkey Kiev and pesto melt sandwiches.
Cooking turkey with ramps adds a unique flavor.
Hunting experiences provide valuable lessons and stories.
Chapters:
00:00 The Hunt Begins: A Saga of Wild Turkey
03:58 History of the Wild Turkey: From Ancient Times to Today
09:56 Understanding the Wild Turkey: Species and Characteristics
14:47 Preparing the Wild Turkey: Techniques and Tips
20:06 Cooking Methods: From Brining to Smoking
24:55 Innovative Cooking Techniques: Gadgets and Methods
25:20 Preparing Turkey Meat for Cooking
26:04 Versatile Cooking Techniques for Turkey
31:37 Creative Recipes for Turkey Dishes
44:24 Turkey Hunting Stories and Experiences
Keywords:
Wild Turkey, hunting, cooking, history, species, preparation, culinary techniques, conservation, Thanksgiving, outdoor pursuits, turkey cooking, turkey recipes, hunting stories, turkey preparation, cooking techniques, wild turkey, turkey dishes, turkey hunting, culinary tips, game meat
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Summary:
In this conversation, Justin Townsend and Adam Berkelmans explore the health benefits of foraging and eating wild foods with guest Arthur Haines. They discuss the nutritional advantages of wild foods compared to cultivated options, the concept of neo-aboriginal living, and the importance of reconnecting with nature for overall well-being. Haines shares insights from his background and research, emphasizing the need for a shift in mindset towards sustainable living and the benefits of hunting and gathering for both personal health and the environment. In this conversation, Arthur Haines discusses the critical role of antioxidants in our diet, particularly how a shift to agricultural diets has diminished our intake of these essential nutrients, leading to chronic diseases. He emphasizes the nutritional superiority of wild foods over cultivated ones, highlighting the importance of understanding the nutritional value of what we consume. Haines also delves into the significance of omega fatty acids, explaining how modern diets are skewed towards omega-6 fatty acids, which can lead to health issues. Finally, he advocates for a deeper connection with nature through foraging and consuming wild foods, which not only benefits our health but also fosters a greater appreciation for the ecosystems around us.
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Links:
Arthur Haines
Arthur Haines YouTube
Facebook
Books
Wilder Waters Website
Wilder Waters Community Instagram
Takeaways:
Foraging connects us to our food and the environment.
Wild foods offer greater nutrient density than cultivated foods.
The concept of neo-aboriginal living encourages a participatory mindset.
Chronic diseases are linked to modern agricultural diets.
Learning to feed oneself is a radical act of defiance.
Hunter-gatherers had lower rates of tooth decay and chronic disease.
Sustainable hunting and gathering can benefit the planet.
The decline in dietary diversity is harmful to health.
Minimally modified foods retain more nutrients and phytochemicals.
Connecting with nature through foraging enhances our relationship with food.
Preserving wild species is essential for ecological balance.
Diverse diets, including predators, contribute to better health outcomes.
Chapters:
00:00 Exploring Wild Foods and Health Benefits
04:21 Introducing Arthur Haines: A Journey into Nature
10:20 The Concept of Neo-Aboriginal Living
20:24 Foraging for Health: The Nutritional Benefits of Wild Foods
34:40 The Importance of Antioxidants in Our Diet
39:31 Understanding Nutritional Value: Wild vs. Cultivated Foods
46:57 The Role of Omega Fatty Acids in Health
53:57 Connecting with Nature: The Benefits of Wild Foods
Keywords:
Foraging, wild foods, health benefits, neo-aboriginal, nutrient density, gut health, wild crafted medicines, primitive skills, reconnecting with nature, sustainable living, antioxidants, wild foods, nutrition, omega fatty acids, health, chronic disease, dietary choices, natural history, foraging, ancestral skills
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Summary:
In this episode, Justin Townsend and Adam Berkelmans explore the world of salads, moving beyond the traditional perceptions of sad lettuce and bottled dressings. They discuss the versatility of salads, the importance of foraging and seasonal ingredients, and delve into the rich history of salads from ancient times to modern culinary practices. The conversation also touches on personal experiences with salad dressings and tips for building the perfect salad, emphasizing creativity and the use of wild foods. In this conversation, Adam Berkelmans and Justin Townsend explore the art of salads, discussing creative storage solutions, the importance of dressings, and how to incorporate wild game and foraged ingredients into salads. They share tips on using fish and seafood, as well as wild edibles, and provide delicious salad recipes that highlight these elements. The discussion emphasizes experimentation and creativity in salad-making, encouraging listeners to utilize what they have on hand for unique and flavorful meals.
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Links:
How to Make Cured Pike Roe
Chicken of the Woods Caesar Salad
Grilled Venison Steak Salad
Dandelion Apple Pecan Salad with Dandelion Vinaigrette
Sora Rail Summer Salad
How to Make Bull Kelp Pickles
Harvesting Nature’s Best Wild Salad Recipes
Takeaways:
Salads can be a celebration of season and place.
Foraging for wild ingredients enhances the salad experience.
Learning one plant a week can improve foraging skills.
Salads have a rich history dating back to ancient civilizations.
The word 'salad' is derived from the Latin word for salt.
Salads were once considered a side dish, now they are full meals.
Caesar salad originated in Tijuana, Mexico.
Making your own dressing is easy and enhances flavor.
Seasoning greens with salt and pepper improves taste.
Incorporating a variety of textures and flavors makes salads exciting. Meal prepping salads in jars prevents wilting and sogginess.
Dairy elements like cheese and yogurt enhance salad flavors.
A basic vinaigrette ratio is three parts oil to one part acid.
Emulsifiers help create stable salad dressings that won't separate.
Wild game can be incorporated into salads in various forms.
Fish can be used in salads, whether cooked, smoked, or raw.
Chapters:
00:00 The Wild Side of Salads
03:03 Current Events and Culinary Adventures
05:59 Foraging and Seasonal Eating
08:54 The Rich History of Salads
15:05 Dressing and Personal Preferences
21:01 Building the Perfect Salad
26:01 Creative Salad Storage Solutions
29:12 The Art of Salad Dressings
32:54 Incorporating Wild Game into Salads
41:51 Exploring Fish and Seafood in Salads
44:55 Utilizing Wild Edibles and Foraged Ingredients
50:11 Delicious Salad Recipes to Try
Keywords:
Salad, wild food, foraging, culinary history, seasonal eating, salad dressing, cooking tips, nutrition, recipes, food culture, salad, meal prep, wild game, salad dressing, foraging, fish, wild edibles, recipes
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Summary:
In this conversation, Justin and Adam explore the art of stir frying, a quick and flavorful cooking technique with deep roots in Chinese culinary history. They discuss the essential tools, particularly the wok, and share personal experiences with stir fry, highlighting its versatility and appeal. The two delve into the history of stir fry, its evolution over time, and practical tips for mastering the technique at home, making it accessible for both novice and experienced cooks. In this conversation, they explore the intricacies of stir-frying, covering essential techniques, ingredient choices, and creative recipes. They emphasize the importance of using high heat, the right oils, and the velveting technique to ensure tender meat. The discussion also explores the use of wild foods and various starch options like rice and noodles, culminating in practical recipes that highlight the versatility of stir-frying.
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Links:
The Woks of Life
Serious Eats
Chinese Venison and Snowpea Stir Fry
Better-than-Takeout Broccolini Venison
Venison Heart Stir Fry
Wild Turkey Stir Fry
Wild Pork and Green Bean Stir Fry
Bullhead and Ramp Fried Rice
Spicy Squirrel Stir Fry
Takeaways:
Stir fry is a quick cooking technique that originated in China.
The wok is essential for achieving the best stir fry results.
Stir frying is ideal for weeknight meals and culinary improvisation.
The history of stir fry dates back to ancient China during the Han Dynasty.
Stir fry gained popularity in the West during the 70s and 80s due to health trends.
Use oils with high smoke points like avocado or grapeseed.
Keep the wok moving to achieve the best results.
Cold rice is ideal for making fried rice.
Velveting meat with baking soda enhances tenderness.
Wild game meats work well in stir-fries.
Store rice separately from stir-fry leftovers to maintain texture.
Stir-fry recipes can be easily adapted with available ingredients.
Leftovers can be transformed into quick and delicious stir-fry meals.
Chapters:
00:00 Introduction to Stir Fry: A Culinary Adventure
05:22 The History of Stir Fry: From Ancient China to Modern Cuisine
16:19 Personal Experiences with Stir Fry: A Culinary Journey
22:19 Mastering the Wok: Essential Tools and Techniques
24:54 Steps to Perfect Stir Fry: Techniques and Tips
28:19 Mastering the Art of Stir-Frying
32:03 Choosing the Right Rice and Noodles
36:14 The Velveting Technique for Tender Meat
39:05 Exploring Wild Foods for Stir-Fry
46:21 Creative Stir-Fry Recipes and Leftovers
Keywords:
Stir fry, cooking techniques, Chinese cuisine, wok, culinary history, wild foods, cooking tips, stir fry recipes, food preparation, culinary improvisation, stir-fry, cooking techniques, wild foods, velveting, rice, noodles, recipes, high heat cooking, venison, stir-fry tips
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Summary
In this episode, Justin Townsend introduces 'The Art of Innocent Sausage Making,' a comprehensive guide for turning wild game into delicious handmade sausage. He shares the inspiration behind the book, the collaborative effort with fellow enthusiasts, and the detailed content that covers everything from sausage history to recipes. The episode highlights the passion for sausage making and encourages listeners to explore their creativity in the kitchen.
Links
The Art of Venison Sausage Making Hardcover
The Art of Venison Sausage Making Softcover
Takeaways
The book is a step-by-step guide for sausage making.
It was created by passionate individuals with a love for food.
The book addresses the nuances of wild game sausage making.
It includes over 30 sausage recipes with visual ingredient charts.
The authors encourage creativity and personal exploration in sausage making.
Sausage making is rooted in real-world wild food experiences.
The book covers essential gear and preparation techniques.
Temperature control is crucial in sausage making.
The authors will be present at events for book signings.
The book is currently available only on their website.
Keywords
sausage making, wild game, venison, cooking, recipes, food history, outdoor cooking, butchering, Harvesting Nature, book launch
Chapters
00:00 Introduction to the Sausage Book
03:51 The Journey of Sausage Making
06:08 Exploring Sausage Recipes
08:27 Availability and Events
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Summary:
In this episode, professional forager and culinary alchemist Pascal Baudard takes us on a deep dive into the world of wild foods, fermentation, and sustainable foraging. He shares his journey from a small town in Belgium to becoming a pioneer in the wild food movement in Southern California. The conversation explores the culinary possibilities of invasive species, forgotten flavors, and ancient grains, along with traditional preservation techniques and the art of mustard and bread making. Pascal also discusses wild brewing, the medicinal uses of native plants, and the environmental impact of modern agriculture. With a strong focus on sustainability, he offers practical advice for incorporating wild ingredients into everyday cooking and inspires a renewed appreciation for working with nature.
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Guest:
Urban Outdoor Skills Pascal Baudar
Instagram
Wildcrafted Fermentation
Takeaways:
Pascal's journey into foraging began with his grandmother's teachings.
Food preservation techniques are crucial for utilizing wild foods.
Invasive species can be culinary treasures rather than nuisances.
Rediscovering forgotten flavors can enhance modern cuisine.
Sustainable foraging practices benefit both the environment and local communities.
Learning about wild food can start with just one plant a week.
Dandelion is a common and nutritious wild edible.
Local resources are often overlooked in modern food systems.
Food waste can include native plants.
Mustard can be made from unique local ingredients. Pascal creates a unique smoky beer using wild oats and barley.
Traditional brewing involves boiling plants and adding sugar for fermentation.
Medicinal properties can be infused into beers using various herbs.
The possibilities in brewing are endless and exciting.
Sustainability in cuisine is crucial for environmental health.
Foraging native plants can enhance culinary experiences.
Pascal's upcoming book will focus on edible grains and seeds.
Exploring wild foods can inspire creativity in cooking and brewing.
Chapters:
00:00 Exploring the Wild Pantry
02:58 Pascal's Journey into Foraging
06:13 The Art of Food Preservation
08:59 Invasive Species and Culinary Opportunities
11:51 Rediscovering Forgotten Flavors
15:02 Sustainable Foraging Practices
17:54 Getting Started with Foraging
20:58 Incorporating Invasive Plants into Cooking
35:36 Exploring Fermentation and Gourmet Flavors
39:10 Innovative Uses of Local Ingredients
42:46 The Art of Mustard Making
46:10 Rediscovering Ancient Grains and Seeds
51:24 Insights from Bog Bodies and Ancient Diets
56:07 The Journey of Wild Brewing and Bread Making
01:01:59 Crafting Wild Beers: A Journey into Fermentation
01:10:39 The Art of Traditional Brewing: Techniques and Ingredients
01:20:24 Philosophy of Foraging: Sustainability and Environmental Impact
01:23:40 The Future of Wildcrafted Cuisine: Knowledge and Innovation
Keywords:
Foraging, fermentation, wild food, culinary alchemy, sustainable cooking, invasive species, food preservation, wild crafting, edible plants, wild pantry, fermentation, gourmet food, wild ingredients, ancient grains, local flavors, sustainable cooking, food waste, wild beer, fermentation, traditional brewing, sustainability, foraging, herbal wine, environmental impact, wildcrafted cuisine, native plants, culinary innovation
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Summary:
In this episode, Justin Townsend and Adam Berkelmans discuss the evolving landscape of hunting in North America, focusing on the rise of food-focused hunters and urban deer hunting. They are joined by AJ DeRosa, who shares his insights on urban deer hunting, the importance of food in hunting culture, and the unique culinary experiences that come with wild game. The conversation explores the challenges and opportunities in modern hunting, conservation policies, and the stories that connect hunters and non-hunters alike. In this conversation, the speakers delve into various topics related to hunting, cooking, and conservation. They discuss the value of bear meat and fat, innovative cooking techniques using indigenous ingredients, and the underappreciated culinary potential of octopus. The conversation transitions into the origins and growth of Project Upland, emphasizing its authenticity and commitment to ethical hunting practices. The speakers also address the challenges facing hunting and conservation today, including the need for a more responsible approach to wildlife management and the importance of acknowledging the impact of lead in hunting. In this conversation, AJ discusses the evolving landscape of hunting, emphasizing the need for the community to embrace scientific truths and adapt to changing practices. He highlights the curiosity of younger hunters, the challenges of recruitment through the R3 program, and the integral role of food in hunting culture. AJ also delves into the political aspects of conservation, arguing that the narrative surrounding hunting has been skewed by partisan politics. He advocates for diplomacy and collaboration among hunters and conservationists to ensure the future of hunting rights and wildlife management.
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The Art of Venison Sausage Making
Guest:
AJ DeRosa Instagram
Project Upland Instagram
Project Upland Website
Takeaways:
Wild food is reshaping the way we think about hunting.
Grouse hunting offers a unique culinary experience compared to big game hunting.
Learning to handle wild game properly is essential for quality cooking.
Diversity in wild game offers a rich culinary experience. Bear fat is highly valued for its culinary uses.
Innovative cooking can elevate traditional ingredients.
Octopus is an underappreciated delicacy that deserves more attention.
Project Upland originated from a desire to spend more time hunting.
Younger hunters are more curious and engaged with ecological issues.
The narrative around hunting needs to be reframed.
Community engagement is crucial for the future of hunting.
Chapters:
00:00 Introduction to Wild Food and Hunting Culture
05:31 AJ DeRosa: Background and Urban Deer Hunting
09:31 The Evolution of Hunting Techniques
22:11 The Role of Food in Hunting
28:43 Culinary Experiences with Wild Game
29:10 The Value of Bear Meat and Fat
31:05 Innovative Cooking with Indigenous Ingredients
33:05 Exploring the Culinary Potential of Octopus
33:59 The Birth of Project Upland
38:54 The Authenticity of Project Upland
44:59 The Ethics of Hunting and Conservation
51:59 The Future of Hunting and Conservation Challenges
55:32 Embracing Change in Hunting Practices
58:11 The New Generation of Hunters
01:00:19 R3 Recruitment and Its Challenges
01:04:26 The Role of Food in Hunting Culture
01:07:03 Politics, Conservation, and Public Perception
01:12:39 The Class War in Hunting Rights
01:15:45 Building Bridges: Diplomacy in Conservation
01:20:34 The Future of Hunting and Food Culture
Keywords:
Wild food, hunting culture, urban deer hunting, conservation policy, food-focused hunters, hunting techniques, culinary experiences, wildlife, food culture, hunting, conservation, food culture, recruitment, public perception, politics, wildlife management, new generation hunters, R3 program, community engagement
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Summary:
Justin and Adam explore the art and history of stew, discussing its definition, historical significance, and cultural variations. They compare stews and soups, highlighting the evolution of stew-making and the importance of indigenous recipes. The conversation delves into ingredient choices, cooking techniques, and the role of umami in flavor enhancement. They emphasize the comfort of stew, the significance of selecting the right cuts of meat, and the versatility of wild game. Various cooking methods, including crock-pots, ovens, and open-fire cooking, are discussed, along with practical tips and recipes for creating delicious stews.
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Recipes:
Venison Shank Sagamité
African Wild Hog Stew – Potjiekos
Venison Heart Stew
Rabbit, Deer, Pumpkin Beer Stew
Lebanese Goose and Potato Stew
Coconut Fish Stew
Turkish Venison Meatball Stew
Creamy Venison Meatball & Gnocci Stew
Jalapeño Whitetail Stew
Lobster Mushroom Obe Ata Stew
Sudanese Rijla – Purslane, Lamb, and Lentil Stew
How to Make Brown Venison Stock
Homemade Lobster Stock
Basic Dashi Stock
Takeaways:
Stews have a higher solid to liquid ratio than soups.
Cultural variations of stews exist worldwide, including chili and curry.
The first recorded recipe for stew dates back 4,000 years.
Indigenous peoples have unique methods of making stews.
Modern stews evolved from historical recipes in Europe.
Stews are popular among hunters for their ability to tenderize tough meats.
Irish stew became prominent during the potato famine.
Stews can be enjoyed year-round, not just in cold months.
Personal preferences for serving stews vary between bowls and plates.
Stew sandwiches are a delicious way to repurpose leftovers.
Stew is a comfort food that pairs well with buttered bread.
Choosing the right cut of meat is crucial for a good stew.
Searing meat enhances flavor through the Maillard reaction.
Add vegetables at different stages for optimal texture.
Homemade stock is preferred for richer flavor.
Umami ingredients can elevate the taste of stew.
Cooking in the oven provides even heat distribution.
Wild game adds unique flavors to stews.
Stews improve in flavor when left overnight.
Experimenting with ingredients can lead to delicious results.
Chapters:
00:00 Introduction to Wild Game Stews
03:03 Understanding Stews vs. Soups
06:04 Cultural Variations of Stews
08:49 Historical Roots of Stews
11:49 Indigenous Stews and Their Significance
14:51 Evolution of Stews Through Time
18:08 Modern Stews and Their Popularity
20:58 Personal Preferences and Cooking Techniques
24:00 The Comfort of Stew and Personal Preferences
27:00 Choosing the Right Ingredients for Stew
29:57 The Importance of Searing and Thickening
33:09 Adding Vegetables and Flavor Enhancers
35:58 The Role of Liquids and Stocks in Stew
39:05 Umami and Flavor Complexity in Stews
41:47 Cooking Techniques: Oven vs. Crock-Pot vs. Fire
44:59 Wild Game and Unique Ingredients for Stew
48:03 Final Thoughts and Recipes for Delicious Stews
Keywords:
Wild game, stews, soups, cooking techniques, cultural history, indigenous recipes, food history, culinary traditions, stew recipes, hunting
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Summary:
In this episode, Justin Townsend welcomes Nicole Qualtieri, an award-winning outdoor writer, to discuss her journey into the world of hunting, outdoor writing, and the culinary arts. They explore the importance of wild food, the influence of her upbringing, and the creation of her Substack, The Western, which aims to provide a fresh perspective on outdoor culture and food. The conversation highlights the intersection of personal experiences, food, and the outdoors, emphasizing the need for authentic storytelling in the hunting community. She reflects on the soul of writing and the need for deeper connections in the narratives surrounding hunting and food culture. The discussion also explores unconventional food sources, the complexities of eating wild game, and the inherent violence in hunting, leading to a deeper understanding of sarcophagy and zoophagy. In this conversation, Nicole Qualtieri, Adam, and Justin Townsend explore the complexities of food identity, the ethics of hunting, and the cultural taboos surrounding various meats. They discuss the issues of seafood mislabelling, the concepts of sarcophagy and zoophagy, and the importance of storytelling in connecting people to their food sources. The conversation also touches on the role of hunting in conservation and the need for better public engagement in discussions about food and hunting practices.
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Guest:
The Incredible Edible Animal Hierarchy
The Westrn
Instagram
Takeaways:
The Wild Kitchen series aims to explore the versatility of wild game and foraged foods.
Nicole Qualtieri's background includes a unique childhood experience that shaped her love for the outdoors.
The Western was born out of a desire to share authentic stories about hunting and food culture.
Nicole emphasizes the importance of community and sharing in the hunting world.
Her journey into hunting was sparked by a transformative experience in the wilderness.
The focus is on long-form storytelling that resonates with readers.
The conversation emphasizes the importance of narrative in outdoor writing.
Exploring the discomfort in storytelling can lead to more authentic narratives. Seafood mislabelling is a significant issue.
Many people have unknowingly eaten mislabeled fish.
Hunting connects us to our food in a meaningful way.
Cultural taboos influence our food choices significantly.
The ethics of eating horses raises important questions.
Conservation efforts can be supported through a food-centric approach.
Chapters:
00:00 Introduction and Overview of Wild Kitchen Series
03:07 Personal Updates and Outdoor Adventures
06:01 Introducing Nicole Qualtieri and Her Background
08:54 Nicole's Journey into Outdoor Writing and Hunting
12:12 The Influence of Food and Cooking in Nicole's Life
15:03 The Birth of The Western and Its Mission
31:42 Building a Collaborative Writing Community
34:33 The Shift Towards Long-Form Storytelling
39:24 The Importance of Soul in Writing
45:12 Exploring Unconventional Food Sources
52:47 The Complexity of Eating Wild Game
01:01:17 Understanding the Violence of Hunting
01:06:24 Defining Sarcophagy and Zoophagy
01:09:00 The Truth Behind Seafood Mislabelling
01:11:58 Understanding Sarcophagy and Zoophagy
01:14:56 The Connection Between Hunting and Food Identity
01:17:59 Engaging the Public in Hunting Conversations
01:21:05 Cultural Taboos and Food Choices
01:25:11 The Role of Storytelling in Food and Hunting
01:29:51 Exploring the Ethics of Eating Horses
01:34:01 The Future of Food and Conservation
Keywords:
Wild kitchen, outdoor writing, hunting, wild food, Nicole Qualtieri, MeatEater, food culture, outdoor adventures, cooking, conservation, hunting, storytelling, long-form writing, food culture, wild game, sarcophagy, zoophagy, collaboration, narrative journalism, seafood mislabelling, hunting, food identity, cultural taboos, storytelling, ethics of eating, conservation
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Summary:
In this episode, Justin and Adam explore the ancient art of brining, discussing its science, history, and practical applications in cooking. They delve into the benefits of brining for various meats, especially wild game, and share tips on how to effectively brine and corn meats. The conversation also touches on the historical significance of brining, tracing its origins from ancient civilizations to modern culinary practices, and highlights the resurgence of brining in contemporary cooking, including its role in fermentation and foraging. In this conversation, Adam and Justin delve into the intricacies of brining and corning meats, exploring various techniques, flavor profiles, and safety considerations. They discuss the importance of using different liquids and aromatics in brines, the significance of salt percentages, and the differences between brining and corning. The conversation also highlights creative ways to use corned meats in recipes, encouraging listeners to experiment with their culinary creations.
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Recipes:
Corned Venison Hash Breakfast Burritos
Venison and Wild Leek Hash
Wood Fired Goose Breast Pastrami Margherita Pizza
Triple Cheese Canada Goose Pastrami Sandwich
Venison Pastrami
Ancho and Chipotle Chile Smoked Venison Sausage
Takeaways:
Brining enhances flavor, tenderness, and preservation of meats.
The process of brining involves a salt and water solution.
Osmosis is key to the brining process, affecting protein structure.
Different types of salt can yield different brining results.
Brining times vary based on the type of meat or fish.
Curing salts help inhibit bacterial growth during the brining process.
Historical brining practices were essential for food preservation.
Corned beef became popular in Ireland due to low salt taxes.
Pastrami and Montreal smoked meat evolved from corned beef recipes.
Brining can also be applied to foraged ingredients and fermentation. You can flavor brines with various aromatics like ginger and garlic.
Different meats require different brining percentages for optimal results.
Ham and other meats can also be cured and used creatively.
Chapters:
00:00 The Art of Brining: Introduction
01:48 Brining Techniques and Tips
04:27 Understanding Brining: Science and Process
12:17 The Importance of Brining for Game Meat
15:44 Historical Perspectives on Brining
25:11 Brining Wild Foods and Foraged Ingredients
28:47 Exploring Flavorful Brines
31:39 Understanding Brine Percentages
34:57 The Art of Corning Meat
39:10 Curing vs. Corning: Key Differences
43:39 Creative Uses for Corned Meat
55:05 Experimenting with Brining Techniques
Keywords:
Brining, corning, preservation, flavor enhancement, cooking techniques, wild game, food history, fermentation, culinary tips, cooking methods, brining, corning, meat preservation, flavoring, cooking techniques, food safety, curing salts, recipes, culinary experimentation, wild game
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Summary:
This conversation explores the often misunderstood world of edible insects, known as entomophagy. The discussion highlights the cultural significance, nutritional benefits, and sustainability of incorporating insects into our diets. Aly Moore, a passionate advocate for insect consumption, shares her journey and insights into the growing acceptance of bugs as a food source, while addressing common misconceptions and the need for a shift in public perception. In this engaging conversation, the hosts delve into the world of edible insects, discussing their sustainability, safety, and culinary potential. They explore various types of bugs, from crickets to scorpions, and share unique recipes and preparation methods. The conversation also touches on the humane treatment of insects and the role they can play in sustainable food sources, especially in survival situations. In this engaging conversation, the hosts explore the world of edible insects, discussing what to avoid when foraging, the diverse flavors of various insects, and the nutritional benefits they offer. They also share creative recipes that incorporate insects into everyday meals, highlighting the potential for insects to become a staple in sustainable diets. The discussion emphasizes the importance of reconnecting with food sources and the future of insect consumption as a viable solution for food sustainability.
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Guest:
Instagram
Cooking with Critters
Bugible
Amazon Shop
Takeaways:
Edible insects are a sustainable and nutrient-rich protein source.
Cultural acceptance of insects varies widely across the globe.
Insects can play a significant role in waste management and soil health.
Public health and food policy are crucial in promoting entomophagy.
The future of food may include more insects due to their efficiency in protein production.
Insects can be flavored and tailored for culinary uses, enhancing their appeal.
Education and advocacy are key to changing perceptions about eating bugs. Insects like crickets and mealworms are popular for human consumption.
Safety guidelines include avoiding dead insects and those that are fuzzy or brightly colored.
Crickets have a superior feed conversion ratio compared to traditional livestock.
The flavor of insects varies widely based on diet and life stage.
Insects can be a crunchy, nutritious snack.
Chocolate chirp cookies are a fun way to incorporate bugs.
Insects are easier to digest than many processed foods.
The future of food may include more insect-based options.
Chapters:
00:00 Introduction to Entomophagy
06:56 Aly's Journey into Edible Insects
14:52 Understanding Entomophagy
19:57 Cultural Perspectives on Insect Consumption
27:43 The Benefits of Including Bugs in Our Diet
32:13 The Bug Delivery Delay
33:36 Exploring Edible Insects
35:50 Safety Guidelines for Eating Bugs
37:46 Sustainable Protein Sources
38:24 Mid-Shelf Insects and Unique Preparations
40:21 Top-Shelf Insects and Cooking Techniques
42:15 Humane Methods for Killing Insects
45:15 Gardening and Edible Pests
51:30 Foraging for Insects: What to Avoid
53:29 Exploring Insect Flavors: A Culinary Adventure
55:29 Taste Testing: A Bug Experience
01:01:30 Creative Insect Recipes: From Cookies to Sushi
01:07:34 The Nutritional Benefits of Insects
01:10:27 The Future of Insect Consumption: A Sustainable Solution
Keywords:
Entomophagy, edible insects, sustainable protein, insect farming, cultural food practices, nutrition, food policy, public health, insect cuisine, environmental sustainability, edible insects, sustainable protein, bug recipes, survival food, insect farming, cooking with bugs, insect safety, protein sources, bug tasting, insect cuisine, insect foraging, edible insects, insect recipes, sustainable food, nutritional benefits, culinary adventure, bug tasting, insect cuisine, future of food, environmental sustainability
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Summary:
In this conversation, Justin Townsend and Mariah Gladstone explore the importance of reconnecting with ancestral foodways and the role of Indigenous cuisine in cultural preservation and environmental sustainability. Mariah shares her journey from growing up in Northwestern Montana to becoming a chef and advocate for indigenous food systems. They discuss the significance of restoring traditional knowledge, making indigenous cuisine approachable, and the joy of experimenting with wild foods. The conversation highlights the connections between food, family, and the landscape, emphasizing the need for accessible recipes that encourage cooking with intention. She explores the intertwined nature of food sovereignty, cultural identity, and political autonomy, advocating for a return to traditional food practices as a means of empowerment. In this conversation, Mariah Gladstone discusses the significance of Indigenous diets, the benefits of foraging, and the challenges posed by food deserts. She shares personal experiences with cooking classes and the transformation of traditional recipes, emphasizing the importance of connecting with local food sources. The discussion also touches on the systemic issues surrounding food accessibility and the need for community resilience in addressing these challenges.
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Guest:
Mountains to Oceans -- Kids' Recipes from Native Land
Instagram
YouTube
Takeaways:
Reconnecting with ancestral foodways is vital for cultural preservation.
Indigenous cuisine can serve as a form of resistance against colonial food systems.
Cooking is not just about nutrition; it's about familial relationships and connection to the land.
Restoring indigenous knowledge requires making it accessible and engaging for all.
Approachability in indigenous cuisine encourages more people to try new ingredients.
Experimenting with wild foods opens up a new world of culinary possibilities.
Indigenous food systems are diverse and abundant, offering unique ingredients.
Community engagement is essential for the revival of traditional food practices. Food was historically used by colonial governments to control indigenous peoples.
The loss of food sovereignty has led to a loss of political power for indigenous communities.
Food education is essential for promoting healthier eating habits.
Connecting with nature through foraging can enhance well-being.
Podcasts serve as a modern platform for sharing knowledge and culture.
Chapters:
00:00 Reconnecting with Ancestral Food Ways
05:31 Mariah Gladstone's Journey into Indigenous Cuisine
10:24 Restoring Indigenous Knowledge and Food Systems
16:11 Approachability of Indigenous Cuisine
24:42 Experimentation with Wild Foods
24:56 What's Cooking Next?
26:47 Food as a Tool of Resistance
32:26 The Interconnection of Food and Sovereignty
36:53 Engaging with Local Food Systems
45:56 Re-Indigenizing Diets: A Path Forward
55:15 Exploring Indigenous Diets and Cooking Classes
58:17 The Importance of Foraging and Urban Food Sources
01:01:52 Understanding Food Deserts and Their Impact
01:10:21 Redefining Food Accessibility and Community Resilience
Keywords:
Ancestral food, indigenous cuisine, food sovereignty, environmental sustainability, cultural preservation, decolonizing diets, wild foods, cooking with intention, indigenous ingredients, food systems, food sovereignty, indigenous food systems, resistance, nutrition, cultural identity, local food, decolonization, sustainable agriculture, community engagement, health, Indigenous diets, cooking classes, foraging, urban food sources, food deserts, food accessibility, community resilience, traditional recipes, health benefits, cultural heritage
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Summary:
In this episode, Justin Townsend and Adam engage with Anthony Grogan, host of the Irish Hunting Podcast, to explore the rich traditions of hunting in Ireland. They discuss Anthony's personal journey into hunting, the nutritional benefits of wild game for families, and the importance of ethical hunting practices. The conversation also delves into the various species hunted in Ireland, the cooking techniques for wild game, and the legal aspects surrounding the sale of wild game meat. They discuss the misconceptions about wild game in restaurants, the importance of sustainable hunting, and the evolution of personal taste preferences towards game meat. The conversation also touches on cooking techniques, the significance of family meals, and the often-overlooked culinary potential of pigeon meat. Overall, the discussion highlights the cultural and personal connections to food and hunting.
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Guest:
Irish Hunting Podcast
Instagram
Facebook
Takeaways:
Hunting traditions in Ireland have evolved over time due to historical factors.
Wild game plays a significant role in family nutrition, with many families relying on it for sustenance.
Cooking techniques for wild game can be adapted to make it more appealing to children.
The Irish Hunting Podcast aims to educate and connect the hunting community.
Ethical hunting practices are crucial for wildlife management and conservation.
Hunters often have a deeper understanding of animal populations and ecosystems than non-hunters.
There are four main species of deer in Ireland, each with unique characteristics.
Legal regulations around hunting and selling wild game vary by country.
The community aspect of hunting fosters friendships and shared experiences across borders.
Hunting can be a sustainable and low-carbon footprint source of food. Most venison sold in stores comes from farms.
There's significant mislabeling of wild game in restaurants.
Venison is a staple meat for many families.
Cooking techniques can enhance the flavor of game meat.
Taste preferences can evolve over time with exposure to different foods.
Pigeon meat is often underestimated but can be delicious.
Family meals can foster communication and connection.
Sustainable hunting practices are crucial for wildlife populations.
Cooking with wild game can be a rewarding experience.
Recipes should be adapted to personal taste rather than strictly followed.
Chapters:
00:00 Exploring Irish Hunting Traditions
03:03 Anthony Grogan's Journey into Hunting
08:15 The Role of Wild Game in Family Nutrition
11:25 Cooking Wild Game: Techniques and Tips
13:14 The Evolution of the Irish Hunting Podcast
18:15 Ethics and Management in Hunting
21:38 Species of Game in Ireland
33:29 Legal Aspects of Selling Wild Game Meat
36:36 The Wild Game Debate
39:24 Culinary Preferences and Cooking Techniques
49:54 Evolving Taste Buds and Game Meat Appreciation
56:22 Pigeon Hunting and Culinary Insights
Keywords:
Irish hunting, wild game, hunting traditions, Anthony Grogan, hunting podcast, game cooking, hunting ethics, deer species, wild game nutrition, hunting community, wild game, venison, cooking techniques, taste evolution, hunting, pigeon hunting, culinary preferences, sustainable food, game meat, food education
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Summary:
This conversation delves into the historical and contemporary significance of trapping in North America, exploring its role in wildlife management, the fur industry, and the cultural implications of hunting and trapping practices. The discussion highlights the need for unity among hunters and trappers, the challenges posed by anti-hunting groups, and the current trends in the fur market, particularly regarding beaver and other fur-bearing animals. In this conversation, Doug Chiasson discusses various aspects of trapping, including fashion trends related to fur, the lifecycle of trapped animals, and the culinary potential of various species. The dialogue also explores the importance of indigenous knowledge in sustainable trapping practices and the resources available for those interested in the fur trade. The conversation concludes with a discussion on the future of trapping and its role in wildlife management and conservation.
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Guest:
Doug Chiasson
Instagram
Fur Institute of Canada
Fur Takers of America
National Trappers Association
Truth About Fur
Truth About Fur Podcast
Contact: [email protected]
Media: [email protected]
Takeaways:
Trapping has deep historical roots in North America, influencing geography and culture.
The fur industry is facing challenges but also opportunities for resurgence.
Unity among hunters and trappers is essential to combat anti-hunting sentiments.
Sustainable fur harvesting practices are crucial for wildlife management.
The beaver market is currently strong, driven by fashion trends.
Trapping is still a viable source of income for many in rural communities.
Fur is a biodegradable and organic product, making it environmentally friendly.
There is a growing interest in fur products among younger generations.
Indigenous practices offer valuable insights into sustainable trapping and wildlife management.
Beaver meat is versatile and can be used in various recipes, similar to traditional meats.
There is a growing interest in educating the public about the realities of the fur trade.
Trapping regulations vary significantly between Canada and the United States.
Supporting the fur trade can be as simple as purchasing fur products.
The future of trapping relies on balancing conservation efforts with commercial interests.
Trapping plays a crucial role in managing wildlife populations and preventing overpopulation.
Chapters:
00:00 Introduction to Trapping and Its Historical Context
17:07 The Role of Trapping in North American History
33:06 Current Trends in Trapping and Fur Markets
34:17 Fashion Trends and Fur Culture
38:57 The Lifecycle of Trapping: From Carcass to Consumption
44:08 Exploring Edibility: What Can Be Eaten from the Trap?
51:58 Indigenous Knowledge and Sustainable Practices in Trapping
55:12 Navigating the Fur Trade: Resources and Support
01:00:04 The Future of Trapping: Balancing Conservation and Commerce
Keywords:
Trapping, North America, fur harvesting, sustainable hunting, wildlife management, fur industry, historical significance, predator management, nuisance animals, beaver market, trapping, fur trade, sustainable practices, indigenous knowledge, wildlife management, fashion trends, edible wildlife, conservation, fur culture, trapping resources
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In this episode of The Rookies, host Ken Chapman interviews Adam Berkelmans, a culinary explorer and adult onset hunter. Adam shares his unique journey from cooking in the kitchen to hunting in the wild, discussing the challenges he faced, the importance of mentorship, and the joy of butchering and cooking wild game. He emphasizes the deep connection to nature that hunting fosters and offers valuable advice for aspiring hunters. The conversation highlights the culinary adventures that come with wild foods and the surprises that each experience brings.
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Takeaways
Adam's journey into hunting began later in life, influenced by his culinary background.
He emphasizes the importance of mentorship in learning to hunt.
Butchering wild game can be daunting, but practice is key.
Cooking wild game offers a unique culinary experience compared to farmed meats.
Adam finds joy in the entire process from hunting to cooking.
He encourages aspiring hunters to start small and learn through experience.
The connection to nature deepens through the act of hunting.
Learning about other cultures' cuisines can enhance wild game cooking.
Adam's experiences highlight the surprises in flavor and texture of wild game.
He believes in using every part of the animal to honor its life.
Chapters
00:00 Introduction to Culinary Exploration and Hunting
02:51 The Journey from Kitchen to Wilderness
05:54 Learning to Hunt: Overcoming Barriers
09:05 The Importance of Mentorship in Hunting
12:08 Butchering Wild Game: Tips for Newbies
15:02 From Woods to Plate: The Culinary Experience
18:01 Surprises in Wild Game Cooking
21:07 Learning from Other Cultures
23:58 Hunting and Nature: A Deeper Connection
27:10 Advice for Aspiring Hunters
Keywords
hunting, wild game, culinary exploration, adult onset hunters, butchering, nature connection, food journey, mentorship, wild foods, cooking tips
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Summary:
In this episode, we explore the culinary philosophy of Jennifer McLagan, an award-winning chef and author, who emphasizes the importance of using every part of the animal in cooking. From blood to bones, she shares innovative recipes and techniques that highlight the value of overlooked ingredients. The conversation delves into her journey as a chef, the significance of sustainable cooking practices, and the creative ways to incorporate blood and bones into everyday meals. In this conversation, the speakers delve into the culinary uses of various animal parts, emphasizing the nutritional benefits of bone marrow, the importance of utilizing bones and fat in cooking, and exploring the often-overlooked odd bits of meat. They share personal experiences and recipes, highlighting the flavors and textures that can be achieved through proper preparation and cooking techniques. In this conversation, Jennifer McLagan shares her insights on the culinary world of offal and organ meats, discussing unique dishes from around the globe, the cultural significance of these ingredients, and the versatility of hearts in cooking. The discussion also delves into the importance of bitter flavors in our diets, the impact of seasonality on food choices, and the health benefits associated with consuming bitter foods. The conversation concludes with reflections on the importance of culinary education and resources for those interested in exploring these themes further.
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Guest:
Jennifer McLagan
Instagram
Kitchen Arts and Letters Bookstore
Good Egg Bookstore
Takeaways:
Eating the whole animal is a responsibility for meat consumers.
Blood is often wasted but can be a valuable ingredient.
Innovative recipes can make blood more approachable.
Bones are essential for making stock and enhancing flavor.
Marrow is nutritious and delicious, often overlooked in cooking.
Sustainable cooking practices are becoming more popular.
Cooking with blood can be as simple as using it in scrambled eggs.
Caul fat is a valuable kitchen resource for wrapping and flavoring dishes.
Many hunters discard bones, missing out on valuable culinary opportunities.
Rendering fat can create liquid gold for cooking.
Odd bits like pig's ears and brains can be delicious when prepared correctly.
Lungs can be mild and require flavorful accompaniments in cooking.
Exploring different animal parts can lead to unique culinary experiences. Offal dishes can be surprisingly mild and delicious.
Sweetbreads are a staple in French cuisine.
Fat can balance out the bitterness in dishes.
Seasonal eating is crucial for flavor and health.
Bitter flavors can be acquired over time as taste buds change.
Culinary education is essential for exploring unique ingredients.
Chapters:
00:00 Introduction to Culinary Philosophy
03:00 The Journey of a Culinary Artist
05:53 The Importance of Using the Whole Animal
08:54 Exploring the Concept of Blood in Cooking
12:06 Innovative Uses of Blood in Recipes
14:54 The Value of Bones in Cooking
18:01 Conclusion and Future Insights
26:09 The Nutritional Power of Bone Marrow
30:53 Maximizing Meat: The Importance of Bones
31:53 The Role of Fat in Cooking
40:01 Exploring Odd Bits: A Culinary Adventure
47:43 Exploring Unique Offal Dishes
50:26 Cultural Significance of Organ Meats
52:52 The Versatility of Hearts in Cooking
55:38 The Importance of Bitter Flavors
01:03:05 Seasonality and Its Impact on Flavor
01:07:48 Closing Thoughts and Resources
Keywords:
Culinary philosophy, whole animal cooking, blood recipes, bones in cooking, sustainable cooking, Jennifer McLagan, wild food, cooking techniques, food sustainability, innovative recipes, bone marrow, cooking, nutrition, fat, odd bits, venison, culinary uses, hunting, meat preparation, flavor, offal, organ meats, cooking, culinary culture, bitter flavors, foraging, seasonal eating, Jennifer McLagan
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Summary:
In this episode, Justin and Adam speak with chef Kevin Gillespie about the intersection of Southern cuisine, hunting, and foraging. They explore Kevin's culinary journey, the historical significance of wild game in Southern kitchens, and the evolution of American food traditions. The conversation also touches on the local food movement, sustainable practices in hunting, and the importance of educating the public about food sourcing and preparation. Kevin goes on to discus the challenges and opportunities presented by invasive species, the culinary value of wild game, and how these elements intersect with Southern cuisine. He emphasizes the importance of diversifying food sources and the need for a deeper connection to the food we consume. The discussion also touches on ethical eating, local food movements, and the role of community in embracing wild ingredients.
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Guest:
Kevin Gillespie Instagram
Red Beard Website
Gunshow Restaurant Instagram
NÀDAIR Restaurant Instagram
Kevin Gillespie X
Facebook
Takeaways:
Kevin Gillespie grew up in a family that sourced their food through hunting and gardening.
The reliance on wild game was significant in Southern kitchens historically.
Wild food has become an elite form of cuisine in modern times.
Education about food sourcing is crucial for sustainability.
The local food movement has gained traction post-pandemic.
Hunting and foraging traditions have evolved over time.
The importance of wild game in Southern cooking is often overlooked.
Sustainable practices in hunting can help manage wildlife populations.
The perception of food has shifted from necessity to choice.
Feral hogs present an opportunity for sustainable meat sourcing. We could fix a lot of problems with invasive species.
Diversifying our food sources can lead to better sustainability.
Culinary value in wild game can enhance public awareness.
Southern cuisine has deep roots in wild game cooking.
Cooking with wild game connects us to our food sources.
Efforts to embrace wild ingredients should be community-driven.
Education about food systems is crucial for change.
The joy of cooking comes from the effort involved.
Wild game can improve traditional recipes significantly.
Cultural significance of food should be accessible to all.
Chapters:
00:00 Introduction to Southern Cuisine and Hunting
02:31 Meet Kevin Gillespie: A Culinary Journey
10:11 The Importance of Wild Game in Southern Cooking
15:33 Historical Significance of Hunting and Foraging
21:26 Evolution of American Diet and Food Traditions
28:20 Local Food Movement and Its Implications
30:39 Sustainable Practices in Hunting and Foraging
35:10 The Challenge of Invasive Species
39:53 Culinary Value of Wild Game
41:07 Southern Cuisine and Wild Game Recipes
51:21 Connecting with Food: The Human Experience
53:16 Embracing Wild Ingredients in Cooking
Keywords:
Southern cuisine, wild game, hunting, foraging, Kevin Gillespie, food traditions, local food movement, sustainable practices, culinary journey, American diet, wild game, southern cuisine, invasive species, culinary value, food systems, hunting, ethical eating, local food movements, food education, community engagement
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Summary:
Justin, Collin, and Jack embark on a two-day hunt for sika deer on Maryland’s Eastern Shore. They recount their experiences navigating the cold, marshy terrain, developing strategies for hunting this elusive non-native species, and adapting to the environment's unique challenges. They also conduct a taste test, comparing sika deer to whitetail venison, offering insights into their flavors, textures, and culinary potential. Along the way, they share fun facts about sika deer, reflections on the hunt, and cooking ideas for this small but flavorful game animal.
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Key Takeaways
Sika Deer Adaptation: Non-native to the U.S., sika deer thrive in Maryland’s marshes, offering a unique hunting challenge due to their small size and elusive nature.
Hunting Challenges: Ground hunting in cold, marshy conditions requires patience, strategy, and proper gear for success.
Taste and Cooking: Sika deer meat is mild, tender, and versatile, ideal for recipes like breakfast sausage or braised dishes.
Strategies and Gear: Sitting at marsh-woodland edges and using insulated, waterproof gear were critical to the hunt’s success.
Unique Experience: Hunting sika deer combines the thrill of a challenging pursuit with the reward of a distinctive culinary experience.
Chapters
00:00 Introduction to Sika Deer Hunting
03:12 Taste Test: Whitetail vs. Sika Deer
06:10 Understanding the Sika Deer Species
09:01 Hunting Experience: Planning and Permits
11:50 Hunting Techniques and Strategies
18:09 Field Stories: The Hunt Unfolds
24:12 Reflections on the Hunt and Lessons Learned
28:23 Adapting to Cold Conditions
30:47 Hunting Strategies for Sika Deer
32:16 The Thrill of the Hunt
38:29 Culinary Delights: Cooking Sika Deer
44:37 Reflections on the Hunting Experience
54:17 Final Thoughts and Future Plans
Keywords:
hunting, wild food, taste test, Maryland, game animals, hunting techniques, wildlife, outdoor adventure, cooking, Sika deer, hunting strategies, cold weather, culinary experiences, hunting reflections
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Summary:
In this episode, Justin Townsend and Adam explore the world of wild game pasta, discussing everything from the history of pasta to the best ways to pair pasta shapes with wild game. They share personal hunting experiences, delve into the origins of pasta, and provide insights on choosing the right pasta for different dishes. They explore the intricacies of pasta, from the various shapes and their culinary uses to essential cooking techniques for perfect pasta. They then delve into the importance of aromatics, the art of crafting ragu, and the unique ways to incorporate wild game and foraged ingredients into pasta dishes. The discussion also highlights seasonal recipes, umami boosters, and creative cooking methods that elevate traditional dishes. With a wealth of tips and personal anecdotes, this episode serves as a culinary guide for novice and experienced cooks alike.
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Recipes:
Harvesting Nature's Top Wild Pasta Recipes
Venison Shank Ragu
Braised Squirrel Ravioli in a Brown Butter Walnut Sauce
Seared Duck Breast with Pumpkin Cream Rigatoni
Walleye Spaghetti all’Acqua Pazza
Lake Trout-Stuffed Rigatoni with Pesto Sauce
Florida Spiny Lobster Mac and Cheese
“Crab” Linguine with Hericium
How to Make Wild Mushroom Miso Garlic Scampi
Ramp Pasta with Sweet Chili Crisp-Butter
Wild Greens Mac and Cheese
Takeaways:
Wild game can elevate pasta dishes with unique flavors.
Pasta has a rich history dating back over 4,000 years.
The origins of pasta are debated, with many theories.
Dried pasta became popular for storage and shipping.
Choosing the right pasta shape enhances the dining experience.
Different pasta shapes pair better with specific sauces.
Quality pasta can be found at various price points.
Making pasta at home can be simple and rewarding.
Baked pasta dishes benefit from tube-shaped pasta.
Homemade pasta can elevate your cooking experience.
Always taste pasta while cooking to achieve the desired doneness.
Meatballs can be made with various wild game meats.
Using fresh herbs can enhance the flavor of meatballs. Using both fresh and dried aromatics can enhance flavor.
Caramelization is key to achieving the right garlic flavor.
Chapters:
00:00 Introduction to Wild Game Pasta
03:00 Hunting Adventures and Wild Game Experiences
05:57 The History of Pasta: Origins and Evolution
12:00 Pasta Shapes and Their Perfect Pairings
18:01 Choosing the Right Pasta: Fresh vs. Dried
23:57 Exploring Different Pasta Types and Uses
24:38 The Art of Pasta Shapes
30:59 Techniques for Perfect Pasta Cooking
39:03 Wild Game and Pasta Pairings
45:50 Crafting the Perfect Meatball
50:04 Flavor Foundations: The Role of Aromatics
51:59 Crafting Comfort: The Art of Ragu
53:54 Pasta Perfection: Techniques and Tips
55:54 Umami Boosters: Enhancing Flavor Profiles
58:07 Wild Game Wonders: Unique Pasta Recipes
59:59 Seasonal Sensations: Duck and Pumpkin Cream
01:01:57 Wine and Meat: A Flavorful Combination
01:04:02 Cured Delights: Incorporating Charcuterie
01:05:51 Seafood and Pasta: A Match Made in Heaven
01:08:11 Creative Stuffing: Rigatoni and Beyond
01:10:07 Lobster Love: Mac and Cheese Reinvented
01:12:06 Offal in Pasta: A Rich Addition
01:14:10 Foraged Flavors: Wild Mushrooms and Greens
01:15:46 Final Thoughts: Embracing Wild Ingredients
Keywords:
wild game, pasta, cooking, history of pasta, pasta shapes, hunting, culinary adventure, food pairing, Italian cuisine, wild game recipes, pasta, cooking techniques, wild game, meatballs, pasta shapes, culinary tips, Italian cuisine, food pairing, home cooking, recipes, cooking, pasta, ragu, wild game, umami, flavors, recipes, culinary techniques, foraging, seasonal cooking
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