Justin and Adam chat again about butchering and cooking by specific cuts. In this episode they dive deep into the Arm Roast and the Shanks, touching base on techniques, nuances, and recipes for these two delicious front shoulder cuts.  - Leave a Review of the Podcast - Buy our Small Batch Wild Fish and Game Seasonings - Join our Field to Fork Wild Pig Camp Recipes: Elk Shank Tagine Canapés Hoppin John with Braised Venison Shanks Ancho Venison Shank Tacos Venison Mississippi Pot Roast Chipotle Venison Pot Roast on Hatch Grits Show Notes: Spruce Tip Syrup Spruce Tip Jelly High Altitude Sourdough Bread Adam’s foraging adventures Wild cherries Pan Fish Fry-up Arm Roast Cutting off the Arm Roast and Shank Using the table to break tendons Beefy Cut of Meat Shanks Collagen to Gelatin  Cutting down shanks to fit into your cookware Some of the best international dishes are cooked with shanks Slow and Low for Arm Roasts Cross-Cutting Shanks Sous Vide Lamb Shanks Elk Shank Tagine Canapés Hoppin John with Braised Venison Shanks Ancho Venison Shank Tacos Venison Mississippi Pot Roast Chipotle Venison Pot Roast on Hatch Grits Venison shank sliders Grinding: The arm roast is great Never Grind your Shanks! Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin and Adam chat again about butchering and cooking by specific cuts. In this episode they dive deep into the Mock Tender and the Flat Iron Steak, touching base on techniques, nuances, and recipes for these two delicious front shoulder cuts.  - Leave a Review of the Podcast - Buy our Small Batch Wild Fish and Game Seasonings - Join our Field to Fork Wild Pig Camp Recipes: Justin’s Chimichurri recipe Venison Saag Gosht Gochujang Steak and Broccoli  Grilled Venison Steak and Peach Salad Venison Ragu sub mock tender for the shank Show Notes: Spicy Fried Whole Trout Foraging  Jams and Jellies Syrups The Flat Iron Steak The origins of the flat iron It is a newer cut Applebees popularized One of the most tender cuts in the shoulder Mock Tender is not tender How to remove each cut A boning knife can do everything Leave the blade roast intact The front shoulders have better-flavored cuts Keep steak cool before cooking so as not to overcook Mock tender for braise of sous vide Velveting technique Meat grains Letting rest longer Braising Justin’s chimichurri recipe Venison Saag Gosht Gochujang Steak and Broccoli  Grilled Venison Steak and Peach Salad Venison Ragu sub mock tender for the shank Tacos!! Deer Taco Shirt Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin and Adam chat with Oregon-based Field Staff Writer Katie Wiley. They chat about foraging, clamming, crabbing, and fishing on the Oregon Coast. - Leave a Review of the Podcast - Buy our Small Batch Wild Fish and Game Seasonings - Join our Field to Fork Wild Pig Camp Guest:  Katie Wiley: Our guest is an Oregon-based food writer, recipe developer, and outdoor enthusiast. She enjoys encouraging her readers to respectfully forage and harvest seasonally available food, create nature-inspired recipes, and have a great time doing it. The meals she makes for her husband and three children come from constant adventure, teaching her little one’s some of life’s most valuable skills and living their lives together as a family to the absolute fullest. Check out Katie’s IG: @thekitchenwild Show Notes: Backcountry Hunters and Anglers Denver Trivia Night Event Service Berries, Saskatoon Berries, and June Berries Basswood Leaves Dandelion Greens, Roasted Beets, Roasted Diakon, and Goat Cheese Salal Berries Archery hunting is hard Digging for clams is a lot less aggressive.  Check out Katie’s IG: @thekitchenwild Raking for crabs Cockle clams  Razor Clams When to dig for clams Measuring crabs European Green crabs Skunk Cabbage Seaweed Harvest Season Becare of Marine Reserves Starting Foraging Get permission to hunt and forage on farm properties Fringe areas Wild asparagus and fencelines Beer Battered Fried Mussels with Garlic Aioli Small Batch Garlic Beer Broth for Gooseneck Barnacles Gooseneck Barnacles Tips for crabbing, clamming, barnacling Rental shops can help! Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin and Adam dive deep into their first official cooking-by-cuts episode to discuss the whole front shoulder. They chat about shot placement to save meat, the anatomy of the front shoulder, butchering techniques, culinary nuances, melting collagen, braising, smoking, roasts, and so much more! - Leave a Review of the Podcast - Buy our Small Batch Wild Fish and Game Seasonings - Join our Field to Fork Wild Pig Camp Show Notes: The Front Shoulder Commonly destroyed Shot placement and damaged meat Resources for shot placement Onx has a good article about shot placement.  Organ location Texas heart shot and headshots The versatility of the front shoulder The butchering walkthrough The Scapula, Humerous, (elbow), Radius, and Ulna Removing the hide Adipose tissue  Being careful around specific cuts Removing the front quarter from the carcass  Hooves, feet, and trotters The foreshank “Shanks and Praises” The arm roast, clod roast, arm chuck steak, swiss steaks Blade roast Flat iron Mock tender Thinking about ways to use the cuts Description of collagen to gelatin process Grinding the whole shoulders The lean muscle can be overcooked easily Braising, slow cooking, and smoking Pork-based cuts vs Beef-based cuts Justin’s Whole Roasted Pork Shoulder Using other fats to help moisten  Mop sauce Larding and Barding Braising  Fitting the meat in the pot Fond Cooking until shreddable Reducing the braising liquid into a sauce Big bold flavors Cool liquids Sous vide and reverse sear or shred Slow Cooker or Crock Pot Jerked Deer Shoulder Recipe You don’t always need fancy equipment for cooking One shoulder break down and one shoulder kept whole Deboned, rolled, tied, and braised roast Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin chats with German-based hunter and wild game chef Tim Böckle and Harvesting Nature Field Staff Writer JP Yampey. They chat about German hunting culture, German wild game cooking, red deer, roe deer, giant wild pigs, hunting on reveres, and so much more! - Leave a Review of the Podcast - Buy our Small Batch Wild Fish and Game Seasonings - Join our Field to Fork Wild Pig Camp Guests:  Timo Böckle: Timo is a world-class German chef, hunter, television chef, and entrepreneur. He has traveled and cooked all over the world on both land and sea. At home in Germany, he is passionate about hunting and has earned the title of Jagermiester. In his restaurants, he incorporates wild game into the menu to showcase the wild flavors we all know to love and appreciate. IG: @timoboeckle JP Yampey: JP is a Field Staff Writer for Harvesting Nature based in Germany. He is also known as "Hunting Muscle" on social media. JP is a hunter and bodybuilder exploring the European hunting scene and game food culture. He spends his time in Stuttgart, Germany, and the Black Forest. When not in the forest or the gym, he can be found cooking, doing great things with meat, traveling, writing code, or science fiction. IG: huntingmuscle Show Notes: How this episode came to fruition Hunting Roe Deer in Germany Learning to Hunt in German A Hunter’s Greeting/Salute Jagerspeak Last Bite Hunting Clothing Where did the hunting language originate Different types of wild game across Germany Red Deer cause damage to native plants The Revere System How to get a hunting license The Revere Manager is responsible for protecting crops and lands The meat is not always yours Liability and Safety Drive Hunts You have to buy the meat as the hunter Revere Manager pays the landowner Hunter’s Rights Trophy Hunting The price of the animals Wild Pigs in Europe Hunting Dogs Seasonal Wild Game Schnitzel Sausages German Maultaschen Ragu Medallions with Wild Herb Crust Game Braten - Pot Roast Timo’s favorite recipe: Roe Deer  Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin and Adam sit down at our Wild Pig Skills Camp to discuss the new focus of the podcast. They chat about delicious food from Pig Camp, filming for the Sporting Chef TV Show, cooking by meat cuts, butchering, wild game recipes, and so much more! Leave a Review of the Podcast Buy our Small Batch Wild Fish and Game Seasonings Join our Field to Fork Wild Pig Camp Show Notes: Pig testicles Pig offal Food at camp Spiders Cooking by cuts Culinary history Each cut cooks differently Recipe for each cut Processing your meat Random recipe ranking website Specifics to search for recipes The bottom round can be similar across species In the kitchen, they perform the same Cooking by cut you can spread across several animals Offal, Wobbly Bits, 5th quarter Learn more about butchering Different countries have different names for cuts We are keeping the guest's episodes Tell us about your experiences cooking by cuts.  whatscooking@harvestingnature.com  Learn more about your ad choices. Visit megaphone.fm/adchoices

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

Justin and the crew host a live podcast with a question and answer session at the 2023 Backcountry Hunters and Anglers Rendezvous. They share cooking tips and tricks, answer questions from the audience, play Let’s Make a Meal, and so much more! - Leave a Review of the Podcast - Buy our Small Batch Wild Fish and Game Seasonings - Join our Field to Fork Wild Pig Camp Show Notes: Temperature and Over Cooking Meat Thermometer  Let Meat Come to Room Temp before Cooking Thawing Meat Dry Equals Crispy Seasoning  Harvesting Nature Seasoning Blends  Wild Game Terroir  Types of Salt: Kosher and Sea Salt Using Herbs and Foragables from the Environment  Wild Game can take Big Flavors Cooking by Cuts Question 1: How do we know the cuts of meat Cooking By Cuts Cookbook BHA Field to Table Video Series  Venison Quarter T-Shirt Top Round: Two Muscles, Two Different Cooking Techniques Labeling Meat Bags Mystery Meat: Braise Them Use Stock Save Braising Liquid Build on the Recipe with Salt, Stock, and Vinegar Question 2: Heart Cooking Marinade and Meat Mallet and Grill Cook up to Medium or Braise for a long time Justin’s Yakatori Heart Recipe Jaccard Meat Tenderizer  Question 3: Dark Meat on Wild Turkey 180 degrees to melt/render fat Sous Vide may work Confit Duck Fat  Cooking with Liver Question 4: Javalena Head Cheese Let’s Make a Meal! Question 5: Corned Elk Roast Equilibrium Curing  Question 6: Getting Comfortable with Cooking Wild Game Cookbook Tips Learn Techniques Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin, Collin, and Adam Berkelmans chat about how to overcome wild game cooking mistakes. They discuss overcoming overcooking, resting meat, thawing techniques, inattention to cooking, acid, fat, salting, and so much more! - Leave a Review of the Podcast - Buy our Small Batch Wild Fish and Game Seasonings - Join our Field to Fork Wild Pig Camp Show Notes: Pig Camp - spots still open BHA Rende Adam - New managing editor of HN Collin's moving to Virginia  Calving and rearing "lil babies" Overcoming overcooking  Have a meat thermometer Rest your meat Undercooking  Food Safety for bear, pig, mountain lion, etc... Higher cooking temps for birds Collin's overcooked meat tip - onions, olive oil, vinegar, salt, and pepper Some cuts can be cooked over 160 - wild pork leg  Cook times can vary with wild game Reheat meat in its own juices  Impatience and inattention  Let the pan come to temperature Let the meat thaw completely Do the little things/steps, don't skip them Types of pans Stainless steel pan trick - use a drop of water No acids in a cast iron Use an enamel coated dutch oven Collin has a 6inch one Not reading the recipe all the way through When do you salt Use an acidic instead of a salt Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin chats with Jonathan Wilkins owner of Black Duck Revival. They discuss how his love for food and hunting led to the creation of his lodge, Sandhill crane tamales, Corn snow goose and cabbage egg rolls, Smoked venison hot links, Boudin sausage, and so much more! - Leave a Review of the Podcast - Buy our Small Batch Wild Fish and Game Seasonings About Jonathan: Jonathan Wilkins is a hunter, angler, guide, cook, and outdoor writer. In 2017, he bought a boarded-up church and turned it into a duck lodge. This isn’t your ordinary lodge. It’s much more. Today, seasoned waterfowlers, working professionals new to hunting, adult-onset hunters, and many others find their way through the doors of Black Duck Revival. Their experiences are something more focused on enjoying hunting, wild food, and the positive experiential side of duck hunting not always seen at other lodges.  Follow Black Duck Revival on Instagram Visit The Black Duck Revival Website Show Notes: BHA Rende  Wild Food Panel Wild Pig Camps  Jonathan Wilkins of Black Duck Revival Getting into Hunting The first buck Nuisance bears in Oklahoma  Wild Pig Rib Meat Greens and Beans Black Bear Roasts Sandhill Crane Tamales Cooking with bear grease Use the pig fat The intersection of hunting and eating for Jonathan Getting weird with the hunt The start of the Black Duck Revival Cooking turkeys Corn snow goose and cabbage egg rolls  Smoked venison hot links Boudin Connect with Jonathan Learn more about your ad choices. Visit megaphone.fm/adchoices

An episode revisited! Justin and Chase Waller talk with Isaac “Shrek” Daly of the Noob Spearo Podcast. They discuss many aspects of spearfishing, treating fish as meat, braining fish, smoking fish, lobster sashimi, death piles, and so much more! - Leave a Review of the Podcast - Buy our Small Batch Wild Fish and Game Seasonings Special Guest: Isaac “Shrek” Daly: Isaac is a Brisbane, Australia based Spearo, Podcast Host and Writer. Initially experiencing the underwater world through scuba diving, the hunter gatherer orientation quickly became apparent along with the enjoyment of breath-hold diving. He hosts the Noob Spearo Podcast and co-authored 99 Tips to Get Better at Spearfishing. Shrek has a new book out titled 99 Spearo Recipes | Actionable Meals for the Everyday Diver.  Follow The Noob Spearo on Instagram Visit the Noob Spearo Website Recipes: Snakehead Ceviche Show Notes: Justin talks on the Noob Spearo Podcast Is spearfishing hunting or fishing? Shrek’s hunting experience Growing up in New Zealand Spearfishing in Australia  The move from scuba to freediving The foundation of the Noob Spearo Adult onset hunters and anglers What fish is in the freezer? The Whole Fish Cookbook Treating fish as meat Parrot Fish  What is on the menu next? Using chips/crisps as a batter Braining Fish Bleeding Fish Chilling Fish Spanish Mackerel with Sicilian Relish in Spearing Magazine Smoking Fish Community and Social Element of Spearfishing  Crayfish/Lobster Grilled Lobster Cold Water vs Warm Water Lobster Lobster Sashimi  Eating more raw fish Wildest Seafood Eaten/Seen Eaten  Whitebait and Abalone Fritters  Noob Spearo Community Group Death Piles Lauren Sarasua Podcast Interview: When Lobsters Bite Back 99 Tips to Get Better at Spearfishing Hot Tip for New Spearos 99 Spearo Recipes: Actionable Meals for the Everyday Diver Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin chats with Kyle Seip aka Cast Iron Kyle about cooking in, caring for, restoring, and general use of cast iron cookware. They discuss why you should NOT use soap in cast iron, thermodynamics, what not to cook, using vinegar for rust, enameled cast iron, cooking oils, seasoning with bacon, and so much more! - Leave a Review of the Podcast - Buy our Small Batch Wild Fish and Game Seasonings About Kyle: Kyle Seip has been a cast iron cooking enthusiast and amateur chef for over 2 decades. Not only does he share tricks for cooking with cast iron and tips on how to properly clean it, but he also restores and sells vintage skillets. Additionally, he is the host of the Podcast Iron podcast. Follow Kyle on Instagram Visit Kyle’s Website Show Notes: Podcast Iron Podcast Justin’s Favorite Game Meat Taco Meat Recipe Big Game Blend Spice Flour Tortilla or Corn Tortilla, Which is best? Corn Tortillas in Sausage as Binder Alligator Meat and Butchering Alligator Paella  Small Business Cast Iron Review Fresh Food vs Bad Food Bad Boat Etiquette  How did Kyle get into Cast Iron Antique Glass Antique Cast Iron Bon Appetit Soap article Germs die at 163 degrees You can use soap, but do not need to Soap is a waste Weaponized soap for cast iron sales Kosher salt is great Coarse sea salt Retention and Dispersement of Heat Best things to cook in a cast iron No-nos for cast iron cooking Crispy Salmon Oils for Cooking Learn more about your ad choices. Visit megaphone.fm/adchoices

An episode revisited! Join Justin and the crew as they chat about pairing beer with specific types of wild game. They discuss drinking beer, cooking with beer, the craft beer explosion, pairing with meat, drinking what makes you happy, and so much more! - Leave a Review of the Podcast - Buy our Small Batch Wild Fish and Game Seasonings Recipes: Rabbit Chili Wild Turkey Stir Fry Rendering Fat and Fresh Chicharron MeatEater Venison Shit on a Shingle Recipe Show Notes: Beer Pairing Article Craft Beer Explosion General Guide Drink what makes you happy The List: Alligator Antelope Bear Elk Dove/Quail Duck Geese Moose Pheasant Rabbit Squirrel Sheep/ Mountain Goat Turkey Venison Wild Pig Learn more about your ad choices. Visit megaphone.fm/adchoices

An episode revisited! Join Justin and Kory as they chat with Wade Truong and Rachel Owen of Elevated Wild. They dive deep into the world of harvesting, preparing, storing, and cooking with several wild game fats, and so much more!  - Leave a Review of the Podcast - Buy our Small Batch Wild Fish and Game Seasonings About Wade and Rachel: Wade Truong is a lifelong Virginian, self-taught chef and hunter. His work has been featured in the New York Times and Garden & Gun. Rachel Owen is a passionate outdoorswoman. She didn't grow up hunting or fishing- her love for cooking brought her to a desire for a closer relationship with her food. Together they hunt, fish, forage, preserve & cook. They do it because it gives them a deep sense of pride, rootedness, and nourishment to be connected to their food. They do it because they want to be active participants in the natural world. They do it to honor the hard-won experiences in the field. They do it because they know the abundance to be found at the untamed table. Follow Elevated Wild on Instagram Visit Elevated Wild’s website Show Links: Elevated Wild’s Article: Wild Fats – A Primer Recipes: BBQ Squirrel Wild Duck Bao Buns Alligator Curry Lonestar Jerky Show Notes: Facebook Community Group Wade and Rachel’s journey into hunting Their opinions of hunting before they were hunters why it’s important to have a connection to your food A big fat doe 2-inch thick fat Wade and Rachel’s article on wild game fats Gallons of deer fat Deep dives into common beliefs Deer fat – high in saturated fats the appearance of the fat at Room Temp Different mouth feel High saturated fat vs high unsaturated fat content Rendering wild game fat wet rendering freezing fat before rendering Rancid Fat Uses for deer tallow Deer fat suet cakes for birds deep frying in deer fat Pie crusts, cookies, and cornbread recipe – replacing oil with venison tallow HOT TIP: underbake when using deer tallow rendering waterfowl fat dark red/orange fat vs white fat vs yellow fat how the diet of the bird affects the fat duck fat shad roe Beaver Fat Beaver Prosciutto beaver fat in place of olive oil beaver tail cracklings Oregon bear hunting Bear and blackberry cobbler turkey fat Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin and Collin chat with Nick Otto, Host of The Huntavore Podcast. They reflect on the successes and failures of 2022 and make their wild game resolutions for 2023. They also discuss beer-braised elk, holiday meals, liver mousse, and salmon shepherd's pie. Justin and Nick play Let's Make a Meal to redeem themselves for a previous unsatisfying dish they created on The Huntavore Podcast a year ago.  - Leave a Review of the Podcast - Buy our Small Batch Wild Fish and Game Seasonings About Nick: Nick Otto is the host of The Huntavore Podcast, a hunter, a wild game cook, and a family man. You may recognize his voice from Episode 306: Family and Food. In that episode we discussed family-friendly wild game recipes, balancing family and hunting, boudin scented candles, pickle juice brines, venison hot dogs, and so much more! Listen to it here - Follow Nick on Instagram Listen to The Huntavore Podcast Show Notes: New Years tradition Hoppin Johns with Braised Antelope Shank Pork and sauerkraut International Sportsmen's Expo in Denver Booth 211 Beer-braised corned elk for Christmas What do you want to do in 2023 Looking back on 2022 Greatest hunting success  Out west experience - Montana style  Up close and personal with an elk Success with Nick's son Social media is the worst Doubling up on antelope Failures of 2022 Kidney stones are the worst Lessons Learned in 2022 How elk move Greatest wild game accomplishment in 2022 A win with a liver  Venison liver and onion mousse ravioli  Fat kid at heart breaking down an elk  wild pork green chili Trying coyote - go to Episode 526 Let's Make a Meal! Salmon shepherd's pie Huntavore Podcast Eat more Wild Game Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin and Adam Berkelmans chat about all the delicious wild food they cooked and ate at the Texas Field to Fork Wild Pig Camp. They discuss nose-to-tail eating, hog’s head rillette, braised and seared tongue, pork fat cookies, cooking coyote, and so much more!  - Leave a Review of the Podcast - Buy our Small Batch Wild Fish and Game Seasonings About Adam: Adam Berkelmans, also known as The Intrepid Eater, is a passionate ambassador for real food and a proponent of nose-to-tail eating. He is also the Host of the Antler and Fin Podcast, Harvesting Nature’s Audio Cookbook. 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  Show Notes: Working on new recipes African-inspired recipes  Justin can't pronounce words Catfish moqueca Presenting at Denver Sportsmens' expo 2023 Pig Camps Adam's Ice fishing season Opportunities to butcher different types of wild game Trying every part of the pig Nose-to-tail eating Food made at Pig Camp Hog's head rillette  Braised and seared tongue Grilled heart Smoked round Pork fat cookies Sushi rolls with pulled pork shoulder Braised tenderloins  Seared rib tomahawk chops with caul fat Exotic meats Cooking coyote Stir fry rattlesnake recipe Coyotes smell funny Coyote backstrap steak bites Coyote Korean-inspired soup Bosintang  Thank you to Ken for the goodies Pig Camp Breakfast Wild pork banh mi sandwiches Pork schnitzel Breakfast burritos with ground pork Get fired up about the food Be open-minded Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin chats with Zach Hanson, a hunter, trapper, and the author of Turning Feral. They discuss Zach’s journey from cushy suburban lifestyle to a life in the wilderness of Idaho. They dive deep into off grid living, eating racoons, the culinary use of beaver, drawing the line of morality, and so much more!  - Subscribe to the Harvesting Nature Magazine!  - Buy our Small Batch Wild Fish and Game Seasonings Special Guest: Zach Hanson is a hunter, trapper, author, husband, and father. His latest book, Turning Feral: A Modern Journey of Hunting, Trapping, and Living Intentionally in the Wilderness, is about his journey from a cushy suburban lifestyle to a life in the wilderness of Idaho, learning to hunt, trap, and live off the grid. In his journey, he was able to break free from the trappings of the modern rat race and experience a wild and wonderful life on his own terms. Connect with Zach on LinkedIn Buy Zach’s Book on Amazon Show Notes: Turning raccoons into hats Eating raccoon, otter, coyotes Korean soup, cajun bites, and spicy chili Introducing Zach Hanson  Zach's background Living off the grid in Idaho What's in Zach's freezer now BEAVER!! Homemade cocktail stirrers Plans for the rest of the season Involving kids in the outdoor adventures Building up preference points for the kids Zach's book Finding the line of morality  Going hunting for the first time Coming for the food Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin chats with Shannon Waters, the Founder of Gastro Gnome Meals. They chat about Gastro Gnome Meals, hunter’s education, hunting in Montana, food for travel, eating better backpacking food, new meal ideas, wild vs. domestic meats, fun tips for cooking wild game, and so much more!  - Subscribe to the Harvesting Nature Magazine!  - Buy our Small Batch Wild Fish and Game Seasonings Special Guest: Shannon Waters is a former chef, hunter, angler, businesswoman, and adventurer. Her love of cooking and the outdoors collided when she packed a heavy cast iron pan into the backcountry. That’s when she realized that if she was going to enjoy a great adventure and a great meal, she was going to have to find a solution for packable meals. That’s how Gastro Gnome got its start. Visit the Gastro Gnome Instagram Visit the Gastro Gnome website  Show Notes: Missing a deer in CO Zoe going through hunters education  Colorado needs some education on wild game cooking  Harvesting Nature Pig Camp Shannon Waters of Gastro Gnome Flavor differences in domestic meats Hunting seasons in Montana Frustrations of difficult hunting seasons What's in Shannon's freezer What Shannon is cooking  What is Gastro Gnome The beginning of Gastro Gnome  Working as a Chef Opening restaurants for other people  The need to find better freeze dried food  Hard to pass up a corn dog Gastro Gnome's full line-up New meal ideas Give me the peach cobbler and let me go home  Gastro Gnome all over the world  Frozen lakes in June Favorite game meat Tip for those new to cooking wild game Be creative with your food Learn more about your ad choices. Visit megaphone.fm/adchoices

If you have kids who hunt or want to hunt then listen to this episode. Justin and Kory chat with their daughters, Zoe and Eva, each 10 years old. They discuss how they each began hunting, tips for getting kids started, bad things from hunting, processing game, knife safety, favorite meals, youth hunting programs, and so much more! - Leave a Review and get a free hat! - Sign up for our next Wild Pig Field to Table Camp in Texas Show Notes: The kids of Harvesting Nature Why they like to go hunting The sometimes bad things about hunting Zoe Hunting the jack Rabbit Eva tracking a deer Squirrel Hunting with the kids Hunting squirrels in the snow Processing game with the kids Kids kevlar cutting gloves Using a fillet knife The eagle claw Opinel Le Petit Chef Knife Set Favorite cuts of meat for the kids Wild Pig Ham Venison Maple sausage Fish tacos Venison corn dogs Venison shells and cheese Lobster mac and cheese Throwing out perfectly good lobster Burgers, pizza, tacos, spaghetti, and sushi Chipotle BBQ Squirrel Dip Mentored youth hunters program  Zoe Duck hunting in Colorado Eva deer hunting in PA Finding that fine line when hunting with kids bring snacks finding ways to occupy the slow times Let's Make a Meal!!!! Beer Braised Goose Legs on Egg Noodles with Red Cabbage Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin shares the background of Harvesting Nature’s second podcast called Antler and Fin. He then turns over the show to Antler and Fin Host, Adam Berkelmans, who walks you through a delicious wild pig dish, talks about our Texas Pig Camp, shares the history of wild hogs in North America, discusses the culinary value of wild pork, and so much more! - Leave a Review and get a free hat! - Sign up for our next Wild Pig Field to Table Camp in Texas Show Notes: Follow the Antler and Fin Podcast Antlers and fins are the parts of the animals that you don’t normally eat but many still chase. This podcast celebrates the irony in that name by sharing recipes for the parts of wild fish and game that you do eat. Welcome to our wild food audio cookbook and audio anthology. We invite you into our kitchen, with host Adam Berkelmans, to not only cook our favorite wild game recipes, but to also learn about the history, culture, and origins of these wild food dishes. Join Adam in this deep dive and listen along as he goes line by line and item by item. You can pause, play, and repeat as needed to ultimately prepare a delicious wild meal for your family and friends. You will also gain the added knowledge of the dish to make the meal even more interesting. Give the Antler and Fin Podcast a Review! 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 Learn more about your ad choices. Visit megaphone.fm/adchoices