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! - Leave a Review for a chance to win a hat! - Love our content? Buy us a cup of coffee to say thanks! - Subscribe to the Harvesting Nature Magazine!  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 Learn more about your ad choices. Visit megaphone.fm/adchoices

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! - Leave a Review for a chance to win a hat! - Love our content? Buy us a cup of coffee to say thanks! - Subscribe to the Harvesting Nature Magazine!  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 Learn more about your ad choices. Visit megaphone.fm/adchoices

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! - 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 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 Learn more about your ad choices. Visit megaphone.fm/adchoices

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! - Leave a Review for a chance to win a hat! - Love our content? Buy us a cup of coffee to say thanks! - 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 Learn more about your ad choices. Visit megaphone.fm/adchoices

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

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! - 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 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 Learn more about your ad choices. Visit megaphone.fm/adchoices

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! - 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 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 Learn more about your ad choices. Visit megaphone.fm/adchoices

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.  - 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 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 Learn more about your ad choices. Visit megaphone.fm/adchoices

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! Learn more about your ad choices. Visit megaphone.fm/adchoices

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! - 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 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 Learn more about your ad choices. Visit megaphone.fm/adchoices

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! - 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 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 Learn more about your ad choices. Visit megaphone.fm/adchoices

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. - Leave a Review for a chance to win a hat! - Tell your story on our Adventures For Food Podcast Series – email whatscooking@harvestingnature.com - 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 - 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. Learn more about your ad choices. Visit megaphone.fm/adchoices

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! - 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 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 Learn more about your ad choices. Visit megaphone.fm/adchoices

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! - 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 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 Learn more about your ad choices. Visit megaphone.fm/adchoices

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! - 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: 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 Learn more about your ad choices. Visit megaphone.fm/adchoices

AD: 24:08 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! - 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: 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 Learn more about your ad choices. Visit megaphone.fm/adchoices

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! - 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: 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! Learn more about your ad choices. Visit megaphone.fm/adchoices

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!! - 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: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 Learn more about your ad choices. Visit megaphone.fm/adchoices

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

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