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Justin chats with Lance Brantley and Heath Brown, both dog handlers and downed game trackers. They discuss the importance of blood tracking, saving meat, downed game, tracking dogs, how the environment affects tracking, the process of tracking, tips for preparing for a tracker, and so much more!
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Special Guests:
Lance Brantley: Owner of On Track K9 Deer Recovery, Dog Handler, Game Tracker
Heath Brown: Dog Handler, Game Tracker, Owner OnTrack Rocky Mountain division
Visit On Track K9 Deer Recovery on Instagram: @ontrackk9deerrecoveryservices
(719) 251-0419 - text or call Heath for your tracking needs in Colorado and Wyoming
(270) 952-2459 - text or call Lance for your Midwest tracking needs
Show Notes:
Harvesting Nature Magazine
BHA Rendezvous
Hunting camp
Big Game Blend
Introducing Heath and Lance
The formation of a friendship
Bavarian Mountain Hound
Using family dogs
Tracking downed game (not running dogs on live game)
Differences from state to state
What questions Heath asks
The difference between tracking in CO vs. KY
Why is the altitude a factor
Difference between tracking elk and deer with dogs
What's needed to track in other states
The accountability of a tracker
The mile push
Justin's mule deer
Silver linings and closure
Tracking from start to finish
When to back out
Shot placement, time, temperature, elevation - what to consider
How fast the dog works
Dry hot and windy = enemy
Moisture is your friend
Instagram: @ontrackk9deerrecoveryservices
(719) 251-0419 - text for your tracking needs
(270) 952-2459 - text or call for your midwest tracking needs
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Justin, Ben, and Jeff Benda discuss the ins and outs of the newly released Spring Issue of the Harvesting Nature Magazine. They discuss the layout, stories, Creamy Pheasant Pasta, Osceola Turkey Hunting, Wild Turkey Recipes, Big Game Seasoning, Winter Steelhead Fishing Tactics, and so much more!
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Show Notes:
Harvesting Nature Magazine
How it came to be
60 pages
Photography
New Field Staff Writer Program
Getting into the outdoor writing world
Why our magazine is different than the others
Seasonality
Telling True Stories
Bearvault
Sawyer Water Filters
Wild Fish Cannery
Thermoworx
Ice Mule Coolers
Article Overview
Creamy Creole Pheasant Recipe
BHA’s Hunters for Sustainability
Turkey Hunting in Florida
Wild Turkey Kiev
Winter Steelhead Fishing Tactics
Spring Bear Tips
Wildlife Crossings
Dandelion Greens
Cottonwood Oil
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Justin and Collin chat with Eric Keener and Ryan Gentry of Fin + Forage and Devin O’Dea with California BHA. They discuss spearfishing in California, public access issues, coastal living, underwater food, foraging, their Catch and Cook Competition, delicious seafood recipes, and so much more!
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Special Guests:
Eric Keener: Fin + Forage, CEO. Early on as a sponsored spearfisher, Eric recognized the need to be vocal about the health of our ocean and took action by forming the 2019 Catch and Cook for a Healthy Ocean Competition - an event that took the focus away from the size or quantity of fish and directed it toward the true purpose of spearfishing, food. The success of that event led to the formation of an incredible team of professional divers, chefs, scientists, photographers and writers, called Fin + Forage. We are now a company that functions as an educational hub for divers and foodies, responsible-conservation activists, and adventure junkies.
Ryan Gentry: Ryan grew up in and around the vineyards and rivers of Santa Rosa, California, but spent most weekends traveling to fish, dive, camp, snowboard and ride motorcycles and snowmobiles in the many state parks. In his mid-20s, work brought Ryan to Monterey, California, where he immediately fell in love with the area and the sport of spearfishing. In 2020, Ryan and a group of highly talented individuals started Fin and Forage, a community-based educational group dedicated to helping newcomers to spearfishing and coastal foraging learn the safest and most sustainable methods. Fin and Forage also seeks to build and connect the community so that we can change mindsets and protect the future of the sport. Ryan’s work with Fin and Forage connected him to the CA Chapter of Backcountry Hunters and Anglers, and he quickly realized that the BHA’s platform is critical to building a voice that could speak with authority for the spearfishing community.
Devin O’Dea: Devin grew up backpacking and fishing the Trinity Alps and Sierra Nevada mountain ranges of Northern California and has been abalone diving, spearfishing and foraging in the Pacific Ocean for several decades. After getting a degree in Political Science from UC Santa Barbara, he worked in the environmental consulting industry and as a marketing manager, but the allure of the backcountry and a love for wild places brought him to his current role as the California Chapter Coordinator for Backcountry Hunters & Anglers, a non-profit dedicated to wild public lands, waters and wildlife.
Vist Fin + Forage Website:https://finandforage.com/
Visit Fin + Forage on IG: https://www.instagram.com/finandforage/
Visit California BHA on IG: https://www.instagram.com/backcountryhuntersca/
Visit California Backcountry Hunters and Angler Chapter: https://www.backcountryhunters.org/california
Recipes:
Trumpets Al a King
Lobster and Miso Soup Recipe
Show Notes:
Harvesting Nature Magazine
HN Wild Pig Hunting Skills Camp
HN Spice Blend
Bobcats and Python Eggs
Killing fish for points is weird
Catch and Cook 2019
California Backcountry Hunters and Angler Chapter
Marine Protected Areas and Access Quality
30x30 initiative
What’s in your freezer?
Hunting Pigs
Hook To Fork
Catch and Cook 2019
Growing way beyond the standard
Focusing on education
Beach Clean-up
Urchin Culling
Lobster Diving
Diving in the FL Keys
Justin Hates Sharks
Shooting Lionfish
Hogfish
Lingcod Roe
Trumpets Al a King
Lobster and Miso Soup Recipe
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Justin chats with Trevor Hubbs, the BHA Armed Forces Initiative Coordinator. They discuss military inspired recipes, reconnecting active duty military and veterans to hunting and fishing, Ernest Hemingway, eating muskrat during lent, public lands, and so much more!
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Harvesting Nature Spice Blends: Chef Tested, Hunter Approved
Special Guests:
Trevor Hubbs grew up near the confluence of the Mississippi, Missouri, and Ohio rivers. His father and two uncles taught me about their particular brand of hunting starting when he was 7. His father was a waterfowler, one uncle a houndsman, and another uncle the last quail hunter in southern Illinois. He grew up chasing raccoons and coyotes behind hounds and running a muskrat trapline starting at seven years-old. In high school, Trevor guided for game farm pheasants and public land ducks. Today, he follows his Irish Setters looking for native game birds on public land.
Check out the BHA AFI Website: https://www.backcountryhunters.org/armed_forces
Visit AFI on IG: https://www.instagram.com/bha_afi
Show Notes:
Harvesting Nature Spice Blends: Chef Tested, Hunter Approved
Harvesting Nature Magazine
BHA Rendezvous 2022
Bears
Military Service
Returning to hunting
Helping veterans reconnect to themselves
Layout of clubs
Helping Active Duty members hunt/fish as they transfer around
How to break down a moose
Veteran Outreach in each state
Military only regulations
Boundary Water Trip
Dog Sled Trip
BHA AFI Events
BHA Rendezvous 2022
Creating relationships through volunteering
Wild Turkey Cordon Bleu
Venison Slumgullion Stew
Ernest Hemingway
Roasted Pheasant With Peanut Sauce
McRib Inspiration
Fried Fish and Old Bay
Lake Trout
Salmon
Poke Bowls
Eat More Invasive Species Shirt
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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!
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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
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Justin and Kory chat with HN Field Staff Writer Brad Trumbo about his new book and upland bird hunting. They discuss Brad’s book, “Wingshooting the Palouse”, upland game hunting, social media in hunting, photography hunting, delicious upland recipes, and so much more!
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Special Guests:
Brad Trumbo: Brad lives in southeast Washington State with his wife Ali and a pack of Llewellin setters on a small homestead. He serves the public as a fish and wildlife biologist and active Pheasants Forever life member. His free time is devoted to habitat, the pursuit of fin and feather, and writing about his outdoor passions.
Buy Brad’s Book: Wingshooting the Palouse https://amzn.to/3I1KaxZ
Visit the Brad on IG: https://www.instagram.com/tailfeathers_upland
Show Notes:
Harvesting Nature Magazine
HN Wild Pig Hunting Skills Camp
HN Spice Blend
Freedom Hunters and the Hartstown Hunt
Podcast: Episode 201, Freedom Hunters
Snowshoe hunting
Goose Hunting in North Dakota
Brad’s Book
What is the Palouse?
Off season prep
Getting out to Hunt
Hip like Jorge
Article: How to be a Hip-Uplander by Jorge Ramirez
Upland Art on Instagram
Social Media and Hunting
Classic Guns
Photography While Hunting
Field Hunting
Favorite Bird to Hunt
Favorite Bird to Eat
Pheasant Thai Curry
Sous Vide Pepper Sage Quail
Sous Vide
Podcast: Episode 303, Sous Vide Wild Game
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Justin and Kory chat with Brian Lynn and Courtney Nicolson of Sportsmen’s Alliance, a national organization battling to keep your hunting, fishing, and trapping rights intact. They discuss the battle they face to protect our rights, the anti-hunting movement, state based movement to challenge hunting rights, actions taken by Sportsmen’s Alliance, getting involved, and so much more!
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Special Guests:
Brian Lynn: Vice President of Marketing and Communications for Sportsmen’s Alliance
Courtney Nicolson: Associate Director of Communications for Sportsmen’s Alliance
Visit the Sportsmen’s Alliance website: https://www.sportsmensalliance.org/
Visit the Sportsmen's Alliance on IG: https://www.instagram.com/sportsmensall/
Show Notes:
Harvesting Nature Magazine
HN Wild Pig Hunting Skills Camp
HN Spice Blend
Freedom Hunters and the Hartstown Hunt
Guests Brian Lynn and Courtney Nicolson From Sportsmen's Alliance
Brian's nearly empty freezer
Courtney's first bear
Marshy geese
Brian growing up in Washington State
Working for ESPN Outdoors and Bass Master and Outdoor Life
Courtney's addiction to hunting
Trying to hunt new states and species
Hunting King Eider in Alaska
Pronghorn hunting
Grouse hunting in Maine
Sportsmen's alliance to protect hunting, fishing, and trapping
Back door attempts to stop hunting
The lies of anti-hunters
Why predator hunting is important
How wild game cooking contributes to SA Mission
Big issues that SA's faces
IP 13
How does SA keep track of all the issues
Bill dying a quiet death
Most threats to hunting rights are state based
sportsmensalliance.org
Targeting smaller niche issues
Emotion always wins
Exciting to see the participation from everyday people
SA's memberships
Follow on Instagram
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Justin chats with Kris Chain the founder of Season Report, the modernized almanac. They discuss using the Season Report platform to have quicker, easier access to seasonal information about gardening, foraging, and hunting across the United States. This detailed website will allow you to save and access important data to increase your wild food yield.
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Special Guests:
Kris Chain: Founder of Season Report, the modernized almanac.
Visit the Season Report Website: https://seasonreport.com/
Visit the Season Report on IG: https://www.instagram.com/myseasonreport/
Show Notes:
Harvesting Nature Magazine
Returning to wild food
Gardening plans
Black Bear
Wild Boar
Jerky
How the Season Report came to be
Gardening Seasons
Unique growing zones
Walkthrough of website
Ag Extension Agents and growing information
Hunting
Foraging
Paw Paw Fruit
Website Only
Season projections
Favorite features
Accessing website
Saving a bookmark on homescreen
1491 Book
Exploring
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Have you ever wanted to venture to Texas to help out with the invasive wild pig problem? Do you want to enjoy the tasty results of that hunt in the form of fresh wild game going into your freezer? It doesn’t matter if you have hunted for years or are just picking up a rifle, we have a spot for you to come join us at our hunting skills camp this spring in North Texas.
Harvesting Nature is hosting its first ever hunting skills camp. We want to invite you to come along for the adventure. At this camp, we will teach you how to shoot, hunt, butcher, package, and cook wild pigs all in one extended weekend.
Sign up for our Spring Wild Pig Hunting Camp!
Our hunting camp will be held at a North Texas ranch nestled off the beaten path that reflects the rustic elegance of Texas while combining the comforts and conveniences of home. Meals will be prepared by our highly skilled, professional chefs, Adam Berkelmans, Adam Steele, and Justin Townsend.
Our shooting instructors will spend time ensuring you are comfortable shooting on the range in order to prepare you to transition to the hunting blind where you will have the opportunity to hunt wild hogs in a free range setting. If you enjoy grass fed domestic meat then you will love the taste of wild pork.
After the hunt, our expert butcher, Adam Steele, will walk you through the steps on how to process the meat for storage in the freezer and for later eating.
Each night, after the hunts, our chefs will bring you into the kitchen. There they will provide hands-on instruction on how to prepare different cuts from the game you harvested. You will be taught kitchen skills that you can take back home and showcase for your friends and family.
At the end of the camp, you will walk away with the skills to hunt, shoot, process, store, and cook your wild game. These skills easily translate over into any other wild game you would decide to hunt in the future.
Sign up for our Spring Wild Pig Hunting Camp!
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Justin and Collin chat with Murielle Gaither and John Wyman of Venku Outdoors, the leading online marketplace for outdoor experiences. They discuss the ease of booking hunting and fishing trips, the Wild+Harvested Cookbook, razor clam chowder, beaver prosciutto, frog legs, high speed mushrooming and so much more!
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Special Guests:
Murielle Gaither: Founder and CEO of Venku, the #1 site to book hunting & fishing trips across America.
John Wyman: Co-Founder and COO of Venku and Murielle’s father
Visit Venku Website: https://venku.com/
Visit Venku on IG: https://www.instagram.com/venkuoutdoors/?hl=en
Show Notes:
Harvesting Nature Magazine
Murielle's introduction to the outdoors
Squirrels are having a moment
Packing out squirrels
What Venku Outdoors is
From Alaska Black Bear to frogging in Louisiana
Czech for Outdoors
Recipes section on the website
Wild+Harvested Cookbook
highlighting wild game cooks
everybody speaks food
The Intrepid Eater
Razor clam chowder recipe
Beaver ham prosciutto from Elevated Wild
Send your recipes to Venku Outdoors
Favorite Recipes from the book
Frog legs
Bowfishing and frog gigging
Tacos are life
Spotting mushrooms at high speed
Engage people in the outdoors
Introduce someone to the outdoors
Share the cookbook
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Justin, Kory, and Collin chat about their favorite ingredients to have on hand to prepare any wild food meal. They discuss using the ingredients to prepare meals like antelope huevos rancheros, venison loco moco, venison barbacoa, BBQ squirrel dip, elk pot roast, mule deer carpaccio, and so much more!
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Recipes:
Huevos Rancheros
Loco Moco
Hank Shaw’s Venison Barbacoa
World Famous Chipotle BBQ Squirrel Dip
Elk Pot Roast
Venison Wine Spaghetti
Searing Steaks with Mayo
Mule Deer Carpaccio
Show Notes:
Harvesting Nature Magazine
Advertise with us
Spice Testing
Goose Gizzard Mississippi Roast
Justin's #1 - eggs
Colin's #1 - panko bread crumbs
Kory's #1 - chipotles in adobo sauce
Justin is basic - his #2: Salt
Colin's #2 - red wine
Kory's #2 - lard/tallow/bacon fat
Podcast Episode 419, How to Make Wild Game Soap
Podcast Episode 312, Chewing the Fat about Wild Game Fats
Kory's #3 - wild game stock/braising liquid
Wild Game Stock - On Demand Cooking Class
Colin's #3 - Olive Oil
Justin's #3 - Clarified butter/ghee
Justin's #4 - Mayo
Kory's #4 - Lemon/Lime Juice
Collin's #4 - garlic powder
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Join Collin as he recounts the tale of hunting for his first mule deer. In November 2021, Justin and Collin ventured out on the plains of Eastern Colorado to punch their tags and bring home some meat. The trip started rocky and was consistently full of surprises. Did they both fill their tags or go home with empty coolers? Listen to find out.
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Tell your story on our Adventures For Food Podcast Series – email whatscooking@harvestingnature.com
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About the Podcast:
The pursuit for food has taken us into the wilderness, across rivers, and atop mountains. These journeys have connected us to the wild. It is this connection that allows us to experience the wild places this world has to offer in search for both wild game and adventure. Accompany us on our Adventures for Food.
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Justin, Emily, and Adam Berkelmans chat about canning and pickling of wild foods. They discuss preserving meat, fish, wild edibles, smoked salmon, mushrooms, wild jams, dandelion gin and tonics, and so much more!
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Recipes:
Dill Pickles
Canned Diced Tomatoes
Fermented Dill Pickles
Quick Pickled Cucumbers
Pickled Ramps
Show Notes:
Canning
Eating old foods
Proper techniques
Botulism
Read manual
Follow instructions
The process for canning
Pressure Canning
Water Bath Canning
Canning Wild Edibles
Home Canning Kit
Pickling
Canning Meat
Bullion Cubes
Spaghetti Sauce
National Center for Home Food Preservation
Pickling Fish
Canning Fish
Canned Smoked Salmon
Canning Halibut in Partial Oil
Smoked Jalapeno Prickly Pear Jam
Dandelion Jam
Sand Plums
Canned Okra
Don’t make too much unless you want to give away
Pickled Blueberries
Dandelion Syrup
Dandelion Gin and Tonic
Cedar Jelly
Pickled Mushrooms
Canned Mushrooms
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Justin, Kory, and friends chat about late season flintlock hunting in Pennsylvania. They discuss Justin’s rocky start, winter storms, Mississippi roast recipes, deer drives, standers, pushers, misfires, malfunctions, misses, and so much more!
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Show Notes:
Listen to "Mountain Men of Pennsylvania" podcast
The uniqueness of deer drives
Standers and pushers
Red Eye out of Denver
Flying into Buffalo, NY in wintertime
License troubles before the hunt
Thanks Paul
The Best Mississippi Pot Roast
A broken gun
Learning the basics
A good omen?
The perfect conditions
Planning a deer drive
The first drive
"I'm here, it's cold..."
Patience is a virtue
The second drive
Justin's 1st ever shot at a deer with a flintlock
The drive across the road
Joe shoots a third time
Tony gets a shot
The last drive
The total tally
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Justin and Collin chat with Erica Davis, aka The Wild Food Girl about all things wild edibles. They chat about wild fruit candies, pine sap gum, dandelion root coffee, dandelion jam, pinon nut milk, seasonal foraging, Christmas ketchup, recommended references, chewing gum history, and so much more!
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Special Guest:
Erica Davis: has a wealth of knowledge about harvesting food from the wild. She has spent more than a decade studying plants in and foraging the Rocky Mountain region. She founded the blog Wild Food Girl in 2010 and from 2013 to 2015 published a digital magazine called Wild Edible Notebook. She has a background in education and teaches courses on edible, medicinal and toolcraft plant identification.
Follow Erica on Instagram @wild.food.girl
Follow Wild Food Girl on Facebook
The Wild Food Girl Website
Show Notes:
Calendar of Supper Club classes
Harvesting Nature Magazine
Spice Blends
Taste testing wild edibles
Oregon Grape
What's in Erica's refrigerator now
Rocky Mountain Bee plant pickles
Dandelion jam and prickly pear jam
berries found in the Rockies vs berries found in other areas
Christmas Ketchup
The different biomes for wild edibles in the Rockies
Different plants at different times of the year
Spring: roots and greens
Summer: shoots vegetables, stalks, wild mint
Period of rapid growth is key
Follow the growth as the elevation changes
Pinon nut milk
Winter foraging
pfaf.org
Ethnobotany: http://naeb.brit.org/
Erica's recipes
Wild jelly candies
Wild chewing gum
Article about DNA from Birch Pitch
Why did we start chewing gum
Dandelion coffee
Sam Thayer books
Cattail Bob Seebeck
Tom Elpel: Foraging the Mountain West
Brianna Wild Mountain States Foraging
Erica's class schedule
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Justin and Kory chat with Conor Sullivan, hunter, angler, lure crafter, and author of Fishing the Wild Waters. They discuss Conor’s new book, cod fishing, hunting axis deer, making lures, fighting tuna, guava wood chips, and so much more!
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Special Guest:
Conor Sullivan: a lifelong outdoorsman, writer, artist, and lure craftsman. He is an officer in the US Coast Guard, serving in numerous leadership positions, including as the Commanding Officer of the North Pacific Regional Fisheries Training Center in Kodiak, Alaska, and as the Captain of a Coast Guard Cutter in the North Atlantic, specializing in fisheries conservation, search and rescue, and maritime law enforcement. He has a new book Fishing the Wild Waters: An Angler’s Search for Peace and Adventure in the Wilderness.
Follow Conor on Instagram @sullivanlures
Follow Conor on Facebook
Buy the Book:
Buy on Amazon
Buy on Target
Buy on Barnes & Noble
Buy on Bookshop.org
Show Notes:
Updates from Justin and Kory
Reviews for hats
Black powder shortage
Podcast: Episode 304, Mountain Men of Pennsylvania
Introducing Conor
Conor's background
Lure craftsman
Catching fish with lures and flies that you've made
What's in Conor's freezer
Smoking deer with guava chips while in Alaska
Conor's inspiration for Fishing the Wild Waters
The need for fishing adventure stories
Fishing with orcas
The places and experiences that fishing provides
A fight with a tuna in New England
The inside of your hand is hollow
Vasovagal syncope
Where's the clean rag?
Cod fishing in New England
"Cod" by Mark Kurlansky
Catching cod with family
Fishing in Kodiak with bears
The world's healthiest protein is the stuff your catching or hunting
Axis deer in Hawaii
5 hour fight with a marlin
Poke bowl with yellow fin tuna
Where to find the book
Follow him on social media
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Justin and the crew chat with Kassi Smith about making your own soap from wild game fat. The discuss step by step harvesting fat, storing fat, the soap making process, aging whole deer, processing your own chickens, rooster testicles, and so much more!
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Special Guest:
Kassi Smith:
Kassi was introduced to fishing and shooting as a child in Washington and started hunting years later while in graduate school in Idaho. She now lives in Colorado and enjoys all of what the west has to offer.
Visit Kassi on IG: @thefrontfortyfarm
Show Notes:
Justin whitetail hunting with the family
Reviewer gets a hat!
Updates from Collin - he got an Elk!
Stay tuned for his Adventures for Food episode about the hunt
Introducing Kassi
Bouncing around the west
CO chapter of BHA board member
Women
in the Woods
Kassi's season so far
More waterfowl hunting opportunities
Waterfowl frustrations
Out of state opportunities
What's in Kassi's freezer?
Where to find the good stuff
Dry aged whole deer
Weird bits of chicken
Rooster testicles, feet, and head
Pigs and deer processing is very different
Roasted pig head
Roasted moose head
What you can eat on a head
Jesse Griffith's "The Hog
Book"
Head cheese
How Kassi got into wild game soap making
Animal fat and potash
Soap is simple: lye and fat
Saponification
Fight Club!
Treat it like chopping onions
Making soap from elk fat
How much fat is needed?
Getting the fat from the rump
Storing and cleaning the fat
Everglade soap
Rendering the fat
Adding other oils
How long does the soap last?
Adding scents
Fat for candles
SAVE YOUR FAT!
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Justin and Emily chat with Lance Lewis of Tagged Out Kitchen about age ethics in hunting and eating. They discuss what it means as a hunter to choose to eat older or younger animals, social media shaming, tenderness differences, societal acceptance of younger animals, ice soaking, field care, foul words like gamey, and so much more!!
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Learn to Cook Wilder with the Harvesting Nature Supper Club’s cooking classes
Special Guest:Lance Lewis: Founder of Tagged Out Kitchen, Hunter, Wild Game Chef, Field to Table Culinary & Game Processing Instructor, Conservationist, Veteran
Follow Lance Lewis on Instagram @taggedoutkitchen
Crew:Justin Townsend: @adventures_for_food
Emily Long: @the_way_we_hunt
Recipes:Venison tongue sushi
Show Notes:Taking the kids out hunting
Looking for elk redemption in Wyoming
Lance Lewis - Tagged Out Kitchen
Changing demographics of the hunting community
What are age ethics
wild vs. domestic
flavor, texture, tenderness
doe and herd management
Does taking the herd cow change the whole herd?
Everybody's moving to Oklahoma!
CWD and baiting
Adrenaline in the meat
how to properly handle meat
don't use the knife that have cut into a gland
age, diet, nutritional availability, water availability, field care
ice soaking method - why it's bad
looking at young vs old animals
shanks are flavorful
the instapot
tongues
Venison tongue sushi
understanding the two types of meat, young vs. old
being selective in what to shoot. 1st day vs. last day
the cesspool of social media
the economics of hunting successes
Hunting vs Buying Meat: The Traditional Hunter in the Modern World
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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!
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Love our content? Buy us a cup of coffee to say thanks!
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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
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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!
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Leave a Review for a chance to win a hat!
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Love our content? Buy us a cup of coffee to say thanks!
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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
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I'm not sure what the science is behind it, but somehow the deep reverb of his voice also stimulates my taste buds. Wonderful listen, 10/10.