PODCAST

Wild Fish and Game Podcast

Harvesting Nature

Join Harvesting Nature’s very own, Justin Townsend and the HN Crew as they guide you through the world of cooking wild fish and game meat, their adventures to obtain food, and the lessons learned along the way. Harvesting Nature is a media outlet with the main focus to educate and inspire those wishing to live the outdoor lifestyle with a focus of hunting and fishing for food. Follow along with us as we help you Find your Wilderness Please reach out with questions and comments to whatscooking@harvestingnature.com
Episode 417: The Wild World of Game Tacos
Justin chats with Annie Weisz the Founder of Peak to Plate. They discuss sooooo many taco recipes, hunting, fishing, mac and cheese, meatloaf, playing with spiciness, and so much more! - Leave a Review for a chance to win a hat! - Love our content? Buy us a cup of coffee to say thanks! - Learn to Cook Wilder with the Harvesting Nature Supper Club’s cooking classes Special Guest:Annie Weisz: hunter, angler, wife, mom, registered dietitian, and Wyoming native.  In addition to her own website, peaktoplate.com, she contributes to Hunt to Eat, Wildwood Grilling, Outdoor Edge Knives, and other publications showcasing her killer wild game cooking skills.  Follow Annie Weisz on Instagram @peak.to.plate Recipes:Venison taco with carne asada sauce Homemade bacon Posole Classic Ground Tacos Venison barbacoa tacos Pronghorn carne asada Shredded venison street tacos Brook Trout Tacos Stout Mac and Cheese  Meatloaf with smoked tomato jam buttered pheasant Show Notes:Annie's start in hunting and fishing catching cutthroat Annies website The hunting season so far filling her elk tag what a dietician does  importance to teaching kids where their food comes from what's in Annie's freezer now what's on the menu next Homemade bacon smoking meats TACOS! Shredded Street Taco The OG crockpot  Posole Barbacoa Tacos must haves on Tacos Trout Tacos how to "Taco" when to use fat Pronghorn carne asada Venison taco with carne asada sauce Favorite recipes freezer meals  Stout Mac and Cheese  Whitetail ramen buttered pheasant adjusting spiciness pan seared Mule deer backstrap with flathead cherries Recipes at Wildwood grilling  Meatloaf with smoked tomato jam Learn more about your ad choices. Visit megaphone.fm/adchoices
Today
1 hr 3 mins
Episode 416: A Cut Above the Rest
Justin chats with Corey Milligan the Founder of New West Knife Works. They discuss quality knives, hunting knives, cleavers, cutting injuries, teaching kids to cut food, cooking beaver tail, fishing in WY, and so much more! - Leave a Review for a chance to win a hat! - Love our content? Buy us a cup of coffee to say thanks! - Learn to Cook Wilder with the Harvesting Nature Supper Club’s cooking classes Special Guest: Corey Milligan: Hunter, Angler, Knife Maker, Chef, and Conservationist. Corey spent many years working in commercial kitchens which helped grow his passion for fine food and cutlery. He used this passion and knowledge to create New West Knife Works in Jackson, Wyoming. New West Knives have been featured in Forbes, Outside, Bon Appetit, and many other national publications for their outstanding cutlery. Follow New West Knives on Instagram @nwknifeworks Follow New West Knives on Facebook Special Offer: New West Knife Works - a company that believes cooking is an art and a quality knife is the artist's brush - is extending a holiday discount exclusively for Harvesting Nature listeners. All knives are sourced in the USA and expertly hand crafted by metalsmiths and artisans in the Tetons. Use code Harvest15 before December 31st for 15% off all g-fusion and ironwood tools for the kitchen and all g-fusion and ironwood knives for outdoor adventure. Visit newwestknifeworks.com to browse their vast inventory of world class tools for culinary artists.  Recipes: Beaver Bomber Sandwiches  MeatEater Cincinnati Chili Show Notes: Podcast: Episode 415: Mule Deer Madness Waypoint Podcast Network Facebook Community Page About Corey Podcast: Episode 414, Speed Goats, Snow Storms, and Whitetails Fishing in Wyoming New West Knife Works MTN MAN Toy Shop Restored Vintage Cleavers Cleaver Batoning Cleaverhawk Hunting Knives Kitchen Knives The Hunter Knife The Outfitter Knife Why should people have a sharp knife and a good knife Cutting Injuries  Slow Food and Sharp Knives Program Conservation Projects What’s in your freezer? Beaver Meat Story Beaver Butt Sauce 13 Animal Chili Learn more about your ad choices. Visit megaphone.fm/adchoices
1w ago
1 hr 9 mins
Episode 415: Mule Deer MadnessEpisode 414: Speed Goats, Snow Storms, and Whitetails
Justin, Ryan, Emily, and Jack recount their antelope seasons in Wyoming. They discuss Ryan and Emily’s first year hunting in WY, knocking on doors for permission, spooking antelope, blue tongue, turret positions, Wyoming whitetail deer, prairie dogs, and so much more! We also joined the Waypoint Outdoor Collective! You can now listen to us on their website and app. - Leave a Review for a chance to win a hat! - Use code HARVEST10 at Allen Company’s website for 10% off your order Shop Now - Love our content? Buy us a cup of coffee to say thanks! - Learn to Cook Wilder with the Harvesting Nature Supper Club’s cooking classes Crew: Follow Justin on Instagram @adventures_for_food Follow Ryan and Emily on Instagram @the_way_we_hunt Recipes: Show Notes: Antlers and Fin Podcast: https://harvestingnature.com/antler-fin-podcast Learn to Cook Wilder with the Harvesting Nature Supper Club’s cooking classes: https://www.airsubs.com/pros/harvesting-nature-supper-club Maple Whisky Duck Liver Pate w/ Adam Berkelmans: https://www.airsubs.com/class_types/2923/classes/11927 Drawing Tags Public Land Hunt or Private Land Hunt Finding Hunting Land Day 1 in Wyoming Knocking on Doors Long Range Shooting and Filming Emily’s Shot  Justin’s First Night Spooking Antelope Cactus Thorns Ryan’s Shot Dragging out Antelope Welcome Hunters Hunting Whitetail in Wyoming Emily’s miss Antelope don’t jump fences Ryan’s Whitetail hit Justin’s sideways scope AJ’s buck Jack’s Buck Justin’s Stalk Prairie Dogs Blue Tongue Elk Hunting in WY Learn more about your ad choices. Visit megaphone.fm/adchoices
Nov 10 2021
1 hr 15 mins
Episode 413: Hook, Line, and Supper
Justin and Casey Nordine, Harvesting Nature’s new Business Manager chat with the great Hank Shaw. They discuss Hank’s new book Hook, Line, and Supper as well as, fish skin chicharrones, fishcake recipes, fish heads, firmness, inspiration for the cookbook, and so much more! We also joined the Waypoint Outdoor Collective! You can now listen to us on their website and app. - Leave a Review for a chance to win a hat! - Use code HARVEST10 at Allen Company’s website for 10% off your order Shop Now - Love our content? Buy us a cup of coffee to say thanks! - Learn to Cook Wilder with the Harvesting Nature Supper Club’s cooking classes Guest: Hank Shaw: We first chatted with Hank Shaw on Episode 204 back about a year ago. Hank has since then released his newest cookbook Hook, Line and Supper. We wanted to invite him back on the podcast to get some updates on his adventures, cooking tales, and talk about his new book.  Visit Hank’s website: https://honest-food.net/ Visit Hank’s Instagram: @HuntGatherCook Buy a Signed Copy of the Book from Hank: https://honest-food.net/shop-books/ Get a Copy on Amazon: https://amzn.to/3bE1Did Recipes: Fish Skin Chicharrones Recipe Show Notes: Antlers and Fin Podcast Adventures for Food Podcast Meet Casey Nordine, Harvesting Nature’s new Business Manager BHA Rendezvous Colorado Food Footing Almaco Jack Hook, Line and Supper Inspiration for the Cookbook Growing up fishing Fishing in a Journey in Food Learning more about fish Techniques within the book Frying Fish Breading Fish The interchangeability of fish in recipes Understanding firmness of fish Fishcake recipes Hank’s Hunt Gather Talk Podcast Season 3, Episode 2 Classism drove fish type consumption  Cooking Tarpon Goliath Grouper/Black Sea Bass Film: Adventures for Food: Fishing the FL Keys Fish Skin Chicharrones Recipe A Chapter on Fish Head Curing and Smoking Learn more about your ad choices. Visit megaphone.fm/adchoices
Nov 3 2021
1 hr 7 mins
Episode 412: Food, Culture, Place
Justin chats with Lori McCarthy of Newfoundland about the island and her new book Food, Culture, Place. They discuss the traditions of the people living on the island, local cuisine, foraging and hunting in Newfoundland, moose recipes, and much more! - We joined the Waypoint Podcast Network! You can listen to us on their website, www.waypointtv.com and app. - Leave a Review for a chance to win a hat! - Use code HARVEST10 at Allen Company’s website for 10% off your order Shop Now - Love our content? Buy us a cup of coffee to say thanks! - Learn to Cook Wilder with the Harvesting Nature Supper Club’s cooking classes - Our Guest Our guest today is dedicated to the cultural foods of Newfoundland and Labrador. She has been featured in National Geographic, The Telegraph, National Post, and many other publications. She is the founder of Cod Sounds, which offers recipes, workshops and wild food experiences in the Newfoundland/Labrador region. And she will be releasing a new book this year: Food, Culture, Place: Stories, Traditions and Recipes of Newfoundland.  Lori McCarthy Connect with Lori on Instagram @foodcultureplace @codsounds Show Notes how to say Newfoundland where and what is Newfoundland  moose delivery service  growing up in Newfoundland traditions and living off the land  Good people who want to share their knowledge Girls with Gun from mentee to mentor  always stay curious  no one tells your where the geese are  conversations in the shed over tea or beer foraging for berries and dandelions  do we need all this gear? filling the freezer with Moose  freezing game with fur and feathers on  rabbit bone proof freezer bags turr (murre) bird on the door NY times article how to cook turr A few turrs knee deep in gravy keep putting wild game on the table making a meal at the beach becoming aware of the food beneath our feet  what can you do with what's here local charcuterie find something that catches you on fire learning to be a baker Lori's new book collecting stories of people on the island growing food on the island collecting kelp and capelin culinary love notes Salt Moose  BOOK GIVEAWAY! Post a screenshot of podcast to IG or Facebook and Tag HarvestingNature, Food Culture Place, Cod Sounds November 17 we'll announce a winner Marsha Tulk photographer for book on IG @foodofgenerations codsounds.ca lorimccarthy.ca Learn more about your ad choices. Visit megaphone.fm/adchoices
Oct 27 2021
1 hr 14 mins
Episode 411: Fancy Field Food Favorites
Justin, Collin, Ben, Ryan and Emily chat about all things backpacking food. They discuss their favorite freeze dried food brands, dieting in the field, great quick meals, coffee substitutes, fiber issues, delicious snacks, weird food seen while hunting, and so much more! We also joined the Waypoint Outdoor Collective! You can now listen to us on their website and app. - Leave a Review for a chance to win a hat! - Use code HARVEST10 at Allen Company’s website for 10% off your order Shop Now - Love our content? Buy us a cup of coffee to say thanks! - Learn to Cook Wilder with the Harvesting Nature Supper Club’s cooking classes Crew Follow Justin on Instagram @adventures_for_food Follow Colling on Instagram @grumeister Follow Ben on Instagram @outdoorsmanwritereducator Follow Ryan and Emily on Instagram @the_way_we_hunt Recipes: Tin Foil Meals  Do-It-Yourself Backcountry Dehydrated Meals Danielle Prewett’s Dehydrated Venison Taco Bowl Show Notes: Caffeine Supplements: Gu Energy  Ryan's bear hunt in Arkansas  Ryan and Emily whitetail archery  Twice smoked venison potato Wyoming antelope hunt Finding antelope in little slices New Invasive Species Shirt  New Invasive Species Sticker  Why carry food in the field Skipping coffee Don't change you diet  What type of hunt is it? Freeze dryers and dehydrators  Mountain House GORP Trail Mix and Beef Jerky Meals Ready to Eat (MREs) 4 categories price quality  flavor options space it takes up Patagonia's backpacking meals  COLLIN2021 Code for Patagonia Peak Refuel Chili Mac and Cheese meals are dangerous  Backpacker's Pantry Don't buy meals from a company that's gone out of business Gastro Gnome Wild Zora  Fiber and sodium content  Cutting hunts short because of fiber issues Alpine Aire - mac and cheese Justin Singing Good-to-go Careful with spicy meals Munching on a block of cheese Backpacking beer  Pat's backcountry beverages Picking their favorites Hot tip: keep the silica gel packs for other things We're now part of the Waypoint Outdoor Collective  Learn more about your ad choices. Visit megaphone.fm/adchoices
Oct 20 2021
1 hr 32 mins
Episode 410: Elk Make the PlanEpisode 409: Wild Game Finger Foods
Justin, Collin, and Emily discuss finger foods, wild game style. They discuss a ton of different ways to make your favorite wild game meat into finger foods. From meat pies, to egg rolls and potstickers, lumpia, and much more! - Leave a Review for a chance to win a hat! - Use code HARVEST10 at Allen Company’s website for 10% off your order Shop Now - Love our content? Buy us a cup of coffee to say thanks! - Learn to Cook Wilder with the Harvesting Nature Supper Club’s cooking classes Crew Follow Emily on Instagram @the_way_we_hunt Recipes: Snow Goose & Kimchi Gun Mandu Squirrel Potstickers Corned Venison Dove Wellington Sweet Potato Meat Pie with Orange Jalapeno sauce Venison Meat Pies Venison Pizza Rolls Ground Venison Sushi Pheasant Philly Cheese Egg Rolls (Film) Confit Squirrel egg rolls Wild Boar Queso Rolls Fried Venison Shepherd's Pie Boulettes Wild Game Lumpia Show Notes: officially in full swing of hunting seasons Collin's updates (but not nutria) wild blackberry jam paying more attention what to forage check and double check mushroom IDs hairy berries Video of recent The Way We Hunt veterans hunt encounters with wild pigs eating at Dai Due Charcuterie boards "Pah-steez" not pasties pasties, meat pies, or empanadas are gizzards finger foods? candied and fried duck and goose tongues dumplings Squirrel potstickers snow goose kim chi mandu (LC Hunter) Getoutandgohunting.com tangent into sauerkraut corned venison (LINK) 3 ingredient dove wellington wild venison sweet potato meat pie venison meat pies - Jason Thorton pizza rolls it's ok not to make dough from scratch ground venison sushi roll Episode with Cayla pheasant Philly cheese egg rolls confit squirrel egg rolls wild boar queso rolls fried venison shepherds pie roulette lumpia (The Way We Hunt) pierogies Learn more about your ad choices. Visit megaphone.fm/adchoices
Sep 29 2021
1 hr 11 mins
Episode 408: Grey Feathered Mini Missiles
Justin, Collin, Ara, and Brad talk all things dove hunting and dove cooking. They chat about dove hunting stories, their favorite dove recipes, dove poppers, plucking, grilling, Sous vide dove, dove offal, and so much more! - Leave a Review for a chance to win a hat! - Use code HARVEST10 at Allen Company’s website for 10% off your order Shop Now - Love our content? Buy us a cup of coffee to say thanks! - Learn to Cook Wilder with the Harvesting Nature Supper Club’s cooking classes Crew Follow Ara on Instagram @arazada Follow Brad on Instagram @tailfeathers_upland Recipes: sous vide peking dove Ara's dove poppers  Dove wellington Dove in cream sauce Show Notes: Ara's latest deer hunt California's bear season  Big Bear California Collin's nutria food adventures Marmot  Big Lebowski dehydrated goose heart snacks ODFW Podcast Blacktail  Brad's latest dove hunting updates deer in the backyard  The Dove game using dove calls Dove facts Brad's article - Mourning Smoke does wild fires affect mourning dove migration? Ara's typical dove hunts Camo is important when dove hunting  look at the idiots shooting each other Brad's typical dove hunts Dove hunting opportunities in Colorado shot to kill ratio preferred shotgun plucking vs. breasting  eating the bones chicken fried dove - recipe coming SOON sous vide peking dove Ara's dove poppers  Dove wellington skewered dove dove BBQ braised dove with red wine sauce Dove in cream sauce dove offal decoying doves dove decoy migration  pheasant recipes missing doves Learn more about your ad choices. Visit megaphone.fm/adchoices
Sep 22 2021
1 hr 29 mins
Episode 407: Flying Meats and Waterfowl Treats
Justin, Kory, Adam, and Shawn West chat about all things waterfowl cooking. They discuss their favorite recipes, why waterfowl deserves a serious seat at the table, the silver duck press, purple geese, Kory’s pastrami recipe, duck confit, cooking classes, waterfowl offal, and so much more! - Leave a Review for a chance to win a hat! - Use code HARVEST10 at Allen Company’s website for 10% off your order Shop Now - Love our content? Buy us a cup of coffee to say thanks! - Learn to Cook Wilder with the Harvesting Nature Supper Club’s cooking classes Crew Follow Adam on Instagram @the.intrepid.eater Follow Shawn on Instagram @getoutandgohunting Recipes: Sichuan Beer Braised Duck Duck and Wild Rice Hotdish  Mongolian Goose Cooking Class Justin’s Grilled Heart Skewer Cooking Class Show Notes: Dove Season and Poppers Kory’s Goose Adventure Allen Company Burlap Camo (link) Episode 405 Adventures for Food Live Cooking Classes On Demand Cooking Classes Waterfowl name game Endless Season Duck Hunting Shirt Cackling Geese On Cooking Ducks and Geese Using Recipes geared towards domestic waterfowl for wild waterfowl Grass Fed Beef Flavor Wild Game Mop Sauce Plucking or Not Plucking Purple Geese Cooking with Goose Fat Diver Duck Fat Fishy Taste? Country Fried Merganser  Sichuan Beer Braised Duck Hot Pot Sauce Duck and Wild Rice Hotdish  Kory’s Goose Pastrami Hank Shaw Goose Pastrami Grilled Goose Breast like Steak Confit Ducks Whole Roasted Mallards Pressed Duck Silver Duck Press French Comfort Food Adam’s Cooking Class Mongolian Goose Cooking Class Goose Hearts Crispy Deep Fried Goose Hearts Butterflied Grilled Hearts Justin’s Grilled Heart Skewer Cooking Class Goose Gizzards Duck Tongues Non-native Phragmites Learn more about your ad choices. Visit megaphone.fm/adchoices
Sep 15 2021
1 hr 25 mins
Episode 406: Never Go Home Empty Handed
Justin and Kory chat with Alan Bergo, the Forager Chef. They discuss his new book about edible plants, mushroom vans, cooking venison trotters, mushroom resources, foraging tips, nose to tail cooking, how you can avoid coming home empty handed, and so much more! - Leave a Review for a chance to win a hat! - Use code HARVEST10 at Allen Company’s website for 10% off your order Shop Now - Love our content? Buy us a cup of coffee to say thanks! - Learn to Cook Wilder with the Harvesting Nature Supper Club’s cooking classes Special Guest:  Alan Bergo: Alan started his culinary journey with mushrooms. It has since blossomed into a career that went through many kitchens, a restaurant, then leading him to become the Forager Chef. On his website, foragerchef.com, you can find anything from seasonal cooking, to restaurant dishes, home-style meals, nose-to-tail cooking, and much more. He currently has “The Forager Chef’s Book of Flora Recipes and Techniques for Edible Plants from Garden, Field, and Forest”, available on Amazon. Follow Alan on Instagram @foragerchef Visit The Forger Chef Website Buy Alan’s Book: The Forager Chef’s Book of Flora Recipes and Techniques for Edible Plants from Garden, Field, and Forest Recipes: Venison Trotters  Sesame Baked Chicken of the Woods Mushrooms Sochan with Potatoes and Venison Bacon (Bottom Greens) Milkweed Bud Huazontles Show Notes: Podcast Episode 401: Bulls, Sharks, Lions...oh My Introducing Alan Bergo How Alan got started with foraging  working with local, wild ingredients in Minnesota finding mushrooms while playing disc golf people bringing in mushrooms to the restaurant Leon made an amateur mistake with bitter boletes high price for what some perceive as weeds wild okra vs. mild weed pods cooking with new ingredients Venison Trotters  Huitlacoche aka corn smut what is it and where does it come from end of summer foraging  check your nuts! Hickory nuts Sam Thayer's Forager's Harvest  Foraging for invasive plants Resources for mushroom identification - facebook groups best way to learn to identify  David Arora Mushrooms Demystified (LINK) thanks to Evy at Outdoor News Sesame Baked Chicken of the Woods Mushrooms Sochan with Potatoes and Venison Bacon (Bottom Greens) Milkweed Bud Huazontles Alan's book  Learn more about your ad choices. Visit megaphone.fm/adchoices
Sep 8 2021
1 hr 9 mins
Episode 405: Adventures For Food - Lobsters, Sharks, and EelsEpisode 404: The Hunter Chef
Justin and Collin chat with wild chef and author Michael Hunter. They discuss his most recent cookbook of 100 wild food recipes and butchery guides, vegan protests, wild food desserts, moose tongue pastrami, complexities in our food system, and so much more! - Leave a Review for a chance to win a hat! - Use code HARVEST10 at Allen Company’s website for 10% off your order Shop Now - Love our content? Buy us a cup of coffee to say thanks! - Learn to Cook Wilder with the Harvesting Nature Supper Club’s cooking classes Special Guest:  Michael Hunter: Michael is a Canadian-born professionally trained chef, co-owner of Antler Kitchen & Bar, a hunter, forager, husband, and father. In 2020, he published The Hunter Chef Cookbook which features a collection of over 100 recipes and butchery guides. Follow Michael on Instagram @thehunterchef Check out Michael’s website Buy The Hunter Chef Cookbook Buy a signed copy of The Hunter Chef Cookbook Show Notes: Adventures for Food Episode 401: Bulls, Sharks, and Lions Oh My Oregon's hunting workshops  Colin's article on shotgun skills course Shooting shotguns Archery vs. gun hunting Growing up on a horse farm The start of Antler  “Venison is the new kale” Going viral for breaking down a deer for PETA Oregon's IP13 Why we need to eat meat  Complexities in our food system Collin talking about nutria...again Michael's cook book  Desserts from the wild  Wild ginger ice cream Cedar sorbet  Mouse tongue pastrami Pickled puff ball mushroom Mushroom hunting Seared foie gras Venison tenderloin with spice ash Using spice ash and how to make it  Responsible foraging  Learn more about your ad choices. Visit megaphone.fm/adchoices
Sep 1 2021
1 hr
Episode 403: The Concrete Mixer Meat Tenderizer
Justin chats with Australian hunter and wild game cook Andrew Joulianou, aka the Bald Chef. They discuss pickled rabbit, Australian hunting culture, wild goat, kangaroo steaks, tenderizing octopus in a concrete mixer, and so much more! - Leave a Review for a chance to win a hat! - Use code HARVEST10 at Allen Company’s website for 10% off your order Shop Now - Love our content? Buy us a cup of coffee to say thanks! - Learn to Cook Wilder with the Harvesting Nature Supper Club’s cooking classes Special Guest:  Andrew Joulianou: Andrew is a hunter, angler, forager, gardener, and self taught chef. He is the founder of The Bald Chef, a website dedicated to promoting a sustainable and ethical future through the food industry and every aspect of life. On his website, you can find amazing recipes as well as products he created or locally sourced. Follow Andrew on Instagram @thebaldchefau Check out Andrew’s website - Harvesting Nature Supper Club T-Shirt (Get it here) Recipes: Kangaroo Tail Stew Kangaroo Steaks Marinated with you Mediterranean Spice Mix Venison Heart Hash Boudin Balls on MeatEater Pickled Wild Rabbit  Grilled Octopus Show Notes: Podcast Episode 326: Spearfishing for Food in the Southern Hemisphere Podcast Episode 331: The Hog Book with Jesse Griffiths Public Land in Australia Public Land Hunting vs Private Land Hunting Pig hunting in Australia Kangaroo Hunting Kangaroo Steaks Kangaroo Stew Spices Hares and Rabbits Wild goat hunting Wild goat meat Perceptions on goat meat Take me hunting in Australia Take me hunting in Colorado Boudin Sausage Pickled Rabbit  Canning Venison Tower Gardens Spearfishing Adventures for Food Episode 401 Learn more about your ad choices. Visit megaphone.fm/adchoices
Aug 26 2021
1 hr 14 mins
Episode 402: Venison Pizza Rolls
Justin and the crew chat with Cayla Bendel, a Field Staff Writer at Harvesting Nature. They discuss hunting in college, noodles and nutria, ice fishing in the extremes, canoe marathons, pheasant vs turkey meat, and so much more! - Leave a Review for a chance to win a hat! - Use code HARVEST10 at Allen Company’s website for 10% off your order Shop Now - Love our content? Buy us a cup of coffee to say thanks! - Learn to Cook Wilder with the Harvesting Nature Supper Club’s cooking classes Special Guest:  Cayla Bendel: Field Staff Writer Cayla is a conservation professional that resides in North Dakota with her husband and pudelpointer, Finley. Together they enjoy avidly hunting, fishing, and otherwise frolicking their way through the seasons. Follow Cayla on Instagram @caylaroseruby Recipes: Venison Pizza Rolls  Fish and Chips recipe Wild Turkey Salad Venison Gyro recipe - join the Wild Fish and Game Community to find it. Show Notes: Noodles & Nutria Cayla's tag draws Poodle Pointers  Pigs creating global warning When do invasives become a welcomed part of the landscape How Cayla started hunting hunting in college first real job with Pheasants Forever Having hunting opportunities close by Many hunting "firsts" in North Dakota Ben the aimless wanderer  connecting hunting with food Venison Tamale pie Venison Pizza Rolls  versatility of egg roll wrappers Fish and Chips recipe  marathons carrying a canoe  Tag Soup article the issues of social media turkey salad pheasant vs. turkey meat CO turkey season What's in Cayla's freezer  Venison Gyro recipe - join the Wild Fish and Game Community to find it. Learn more about your ad choices. Visit megaphone.fm/adchoices
Aug 18 2021
1 hr 9 mins
Episode 401: Adventures for Food - Bulls, Sharks, and Lions, oh myEpisode 400: Bathtub Carp and Tasty Trash Fish
Aug 11 2021
1 hr 16 mins
Episode 336: Sauteed Cicadas and Summertime ShenanigansEpisode 335: Reclaiming the Legacy of Meat

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