Elevate Your Game

Chlebowski is located in the U.S. in central Pennsylvania, almost the dead centre of the state a little north of the capital of Harrisburg. This is rural country. You can hear the clip-clop of horses as the Amish buggies go by many a morning where he has a farm of seven and a half acres. The Doc is into the world of charcuterie starting his meat-curing journey about 15 years ago. That was a really a reintroduction for him as his grandfather had a small grocery store in southwestern PA.There they made an array of fresh sausages, had a small butcher shop, and processed deer there in the hunting season. At first, he made the family kielbasa, a few venison, and fresh sausages. Then went to a first hog butchering class. Since then, he has gone on to raise pigs. Join us for a deep dive into curing hogs. 

We talk about wild food and how to elevate the game. You can follow him on Instagram @elevatedwild and check out his bio for learning opportunities with the Field to Ford Hunt, a mentored hunt that will rake participants through every step of the hunt from scouting to fileting liver.

You can follow Chef Jade Berg on Instagram @chef_jade_berg Check out the link in his bio for cooking classes he is hosting in November 2022.Check out Season 1 Chefs Vs Wild on @hulu + @disneyplusca where Berg tackles the wilderness and prepares wild food with foraged (and hunted?) ingredients.   

We talk about Kranrod's experience coming to hunting and the role Alberta Conservation Association plays in educating people about the outdoors in Alberta.

You can buy Bill Ash's book here www.bill-ash.com.au/order-nowand check out his website here: www.bill-ash.com.auBill is available for group conversations via Zoom about the book. Depending on the number the ‘fee' would be purchasing a copy of my book. Contact at this email, billash@arccoaching.com.au or via LinkedIn www.linkedin.com/in/bill-ash-494a5145To start the conversation Check out a recent video with the Taos Institute here: https://www.youtube.com/watch?v=CvAfR-4FmH8  

Follow Brent Reaves on Instagram @ brent_reaves  You won't regret it.

Jason Thornton resides in southern Louisiana, about 18 to 20 miles from the Gulf of Mexico, where they have balmy summers and pleasant winters. (Don't I wish!) Jason is an avid outdoorsman, spending a lot of time in the great outdoors, whether it be hunting or fishing or foraging or trapping, or just getting ready for one of those seasons. He enjoys time afield with my family and friends. He maintains a nice little deer camp about an hour's drive away rom his home. And you will pretty much find him at camp from October to February. Jason got introduced to the outdoors by spending time with his grandparents. His grandfather was an avid small game hunter and bird hunter. He loved to hunt Woodcocks squirrel rabbit. They had some dogs and Jason grew up pretty much with him hunting and fishing. We enjoyed fishing a lot and did a whole bunch of fishing with his dad, too. 

Kate says she lives in one of the most beautiful little corners of southwest France along the canal dig around in the farming area. A big river valley, very fertile soil, and very diverse agriculture, including grapes and wine.She says that as a cook she couldn't have landed in a better place when she came over 30 years ago. Kate operated a Canal Barge, and was cruising along from Holland south, and the boat engine broke down here. She ended up sinking a little bit more time in this area around Agen, and learned to love it. It reminded her of northern California, her most recent home in the US. It's a four season kind of gentle climate, with farming and wine––sort of like Northern California. She says she got stuck in the mud here and bought an old house on the side of the canal where she parked her boat.Kate has been restoring the place she bought over the years, and created a cooking school that was based there. Recently she decided to quit standing at the stove as much and sit more at her computer, writing. Kate has been working on a new book, that will be a bit memoir plus food, plus stories travel. She's calling it Finding France, because it is about how she found France and  still finds France, and how you could find France, no matter where you live. It's sort of a state of mind. As the cooking school winds down, Kate is pivoting her guest house into a creative residency for writers, photographers and cooks, and anybody in the food arts basically, to come like an artist residency.  This is  my goal!

Roper said, "I am very fortunate to have grown up in a family that was very strong in the outdoors. We we did a lot of camping and  a lot of fishing. I remember being super young, my dad would take my brother hunting, but leave me behind. And I remember crying and  saying to my mom, 'I want to go. Why can't I go?' And she'd always say 'because you're a girl.' And so I kept pushing my dad and kept saying, 'I want to go, bring me along.' I remember this one time, I just went and sat in the truck. "This is where I want to be. I wanted to be where the excitement was and where I just felt so great. I remember as a little kid, whether we were camping and quadding, hunting, fishing, shooting gophers, shooting guns, or just practicing––that's where I wanted to be. I wanted to be a part of that. Lisa tells listeners about how she came to hunt with her Dad and become very close to him going these kinds of outdoor activities. Too, she shares how very much she misses his presence since he has passed on.Join us. Lisa will help you Elevate Your Game.

Aron and Tracie are travelling with two four-legged companions. The first leg of the trip took them to the Sunshine Coast via Chilliwack where they noted astounding flood damage. Then on to Powell River and across to Texada Island. Once on the island they foraged for mushrooms, nettles and maple blossoms making these items into a delicious stir-fry to accompany clams they dug for dinner one evening. The weather has been fierce. Listen to how they adjusted and gear they added to make life on the road more comfortable. Is this pod the host Timothy Fowler mentioned he would include his recipes using Spruce tip. Here are a few recipes for using Spruce tips. These were tested last year at www.tateislandlodge.caSpruce Tip Jelly6 cups chopped spruce tips6 cups water2 cups white sugar2 packets of Certo pectin 1/4 cup of honeyCombine, boil, steep, strain, cool, package. Spruce Tip Salt or Sugar:Combine equal parts spruce tips and salt or sugar, blitz or pulse in a food processor using the cutting blade until the spruce tips are finely chopped. Store in sealed containers in the fridge. The spruce tip sugar makes a great sprinkle on sugar cookies and short bread. The spruce tip salt is a great precook seasoning for red game meats on the smoker.  Spruce Tip Short Bread Cookies1/3 Cup finely chopped spruce tips1/2 cup white sugar2 cups all purpose flour1 cup cold butter, diced to the size of corn kernelsBlitz sugar and spruce tips until finely chopped. Add flour and diced cold butter to food processor, pulse until the texture of cornmeal. Press into a parchment paper-lined sheet pan. Poke holes in the surface of the dough throughout with a fork. bake at 350F about 20 minute––just until set but not brown. Cut into serving-sized rectangles while the dough is still warm.   

Kris Caprarie got serious with firearms by joining the reserve military as a way get through university. From there, at a fairly young age, he went to law enforcement. Caprarie started his career in the patrol division, and after a bit of time was selected to the tactical tactical unit. He became responsible for high risk calls, and specialized as a sniper for 14 years on that team. He moved up to senior sniper responsible for all the instruction. While in that unit, his passion competition kicked off. He was competing back in 2007 at the P.C.R.E. events in Chilliwack BC, then moved on to the P.R.S. series when it was in its infancy and the rifle men's team challenge partnership competitions. He participated in the big Canadian International sniper competition, a two-week competition for snipers of NATO. After some more time, he was promoted to incident commander responsible for a division, supervising districts and now he finds himself in the training realm responsible for teaching all of our young members tactics surrounding high risk calls, focused on how to resolve higher risk calls with the minimum amount of force necessary.I learned a ton, and hope you do too! Check out https://www.callsign66.ca/our-story And his coffee @ https://www.boltactioncoffee.com/shop-online 

Here's what Aron says about the trip:  My name is Aaron Scyed and my partner is Tracy Seavers. We've been living full time in a Deluxe wall tent for two years. And we've decided to up the game a little bit and take ourselves on the road. I'm going to continue working full time for Air Canada and just commute from wherever we happen to at. The goal is and we're calling it "the three oceans" I liked that title: The three oceans Canadian road trip. So that's our new hashtag is three oceans with the Canada flag symbol road trip. WE plan to swim in three ocean, the Pacific, Arctic and Atlantic. I have my 2006 Toyota Tundra that we have set up with a rooftop tent with an annex as well. So we're, we're downsizing again. We're going from a 16 by 14 wall tent to eight foot by five foot rooftop tent. We built a bunch of storage into the the bed of the truck. And we're taking two dogs and hitting the road.  It will be epic, stay tuned.

Charles Ruechel started with adventure with his first whitewater canoe trip in the Yukon many years ago. He says it felt like he discovered kind of like a dirty little secret that no one else knew. Except for the really big adventures, and explorers. He realized that in order to do a really big adventure, let's say one that's like a month long, you're actually only completing a series of day long adventures 30 times. And he felt like this was an amazing secret that he wanted to share with people: that you can get far into the wilderness and do amazing trips with your friends and family and establish these amazing connections with people. And anyone really can do it. It's not actually that hard. (Assuming you have the right skills and equipment.) If you have the skills to be gone for a weekend, you have them to be gone for a month. That's where he started, in the Yukon, doing trips and working for the National Outdoor Leadership School for a while and also taking some training.  

Jeremy cleans his guns regularly in sunny Southwestern Pennsylvania, where he lives. He came up with the idea for Hunt Chef in 2009. Back then there were no social platforms to spread his culinary Gospel. In the last three, four years He's finally been able to breathe a love into the brand and this mission. Critchfield reports that the resulting reception from the public has been overwhelming. He grew up in southwest Pennsylvania with a great family history of hunting, of cooking, including Sunday dinner after church. The Thanksgiving table of his childhood looked a lot like the Pilgrims because it had trout, grouse, squirrel, you know, rabbit and everything. Critchfield went off to culinary school and fast forward through what's now a 30 plus year career of  nothing but five-star top end restaurants and resort hotels.  Now he sports an awesome beard, wears  blue jeans and a t shirt on daily basis, instead of the tall white hat and Egyptian cotton coat. He founded Hunt Chef on the mission statement of helping people better prepare their harvest. And our motto that we live by is Eat What You Kill.  We've got a lot of 12 seasonings, three sausage kits, three kits to make jerky and snack sticks in three blankets. And about 11 new products in in in production development right now. He's done all that to help people elevate their game. Join us to: Elevate Your Game

Bill said, "The whole idea is to really take advantage of the world of digital. And the cool thing about that is and we can relate it just to that some of the work that you've done for us is we can take a story about preparing a really interesting dish and add photographic resources and video resources and links to spices and flavors and, and gear that you might use. It's hard things that you can't do when you put ink on paper. And I spent two decades putting ink on paper and my other life. And so I'm really kind of excited about this new chapter which is gonna take our readers in a whole different direction and give them a richness in the articles that you can't get when you just have a plain print magazine. We're three months into the game in this completely revamped and rebranded fashion. So knock on wood, so far, it's gone exceptionally well, and we're seeing a lot of traffic and a lot of movement. Come in, but you know, time will tell."North American deer hunter is really going to focus on big game around the idea of whitetails since that's the most popular big game animal in North America, but you know, we'll cover we'll cover big game hunting, you know, bear and deer and elk and moose and and all the really all the big game animals. "North American bow hunter is going to be implement-specific with crossbows, longbows, recurves and anything to do with archery hunting. Some of our writers are big time turkey hunters with a bow. So we'll cover some of that too. "And then north american outdoorsman, it really is going to be kind of a catch all where we're going to introduce upland birds and waterfowl hunting, turkey hunting and small game hunting and trapping and fishing. We have a we have a really cool fishing story coming out in our April issue of North American Outdoorsman, Lisa Roper talks about how she's ice fishing and catches a beautiful, beautiful northern pike. (You can follow Lisa on INSTAGRAM@alberta_roper_girl ) She points out something that's really, really important for ice fishing––fish don't have eyelids. And one of the most dangerous things for a fish when you're ice fishing, if you're intending to release it is you must get them back in the water quickly, or their eyelids freeze and you blind the fish and you effectively kill it. And she talks about how to make a live well on the ice. So you can get the hook out and not risk wounding the fish. And I think that's just that's just brilliant. She demonstrates how with  a video embedded right in her story. And she shows how she makes it and she shows how she uses and she shows how she releases the fish back into the lake. And it's beautiful. She's so passionate about it, you could just tell she's just loving it. And that's an example of what I mean about drawing people into a story in a way that you can't do when you just put it on paper."

Dianne first started exploring optics when hunting but got serious about it when she started competing. She started working with vortex as an archery competitor."I was out to look for a scope or rangefinder and I just wanted to make sure that my binocular as well all worked together and the optics were similar. The key thing when you look at Optics is you have to understand that when you're looking at your scopes, let it be MOA. It's an angular unit of measurement. One of the other things to always remember is the optic is what drives your bullet to the target. And you're just the one that looks for precision stuff. But realistically, your optics are key. And for me, I like usability. So one of the things that I'll go into is the Mil-radians and then I'll go into M.O.A. a little bit, but one of the things to really focus on is ease of use-ability. Make sure your scope fits you and you take the time to fit that scope to your rifle and to your eye. If that doesn't work, you're going to be moving around. And in any given time, you can get yourself off the target going left and right with your cheek and stuff like that. So that's the those are your basics. Then I move to the reticle. For me, the reticle was the key thing in my weight categories. So I shoot metallic silhouette, I shoot high power and I also shoot a small bore.  I wanted to be able to go from archery and then be able to go and shoot metallic silhouette the next weekend and then practicing throughout the week. So the key thing I look for was my spotting scope. My spotting scope is the razor HD 2760 by 85. And the key thing about my scope is the eyepiece. I think it's amazing--so smart, the eyepiece turns out it's a nice clear vision for archery. And then I put in my AMRAP eyepiece for shooting silhouette. And I tell you my coach loves me because if he has to go or my spotter, they're like oh you know your windage is out you need to go two clicks to the right well they're so used to MOA that they don't think about well little me shooting him right. So that was a key was to be able to help them to be able to support me while I was shooting. So that was that was the key thing is I chose that scope because of that. The  razor HD light keeps me in my the weight category for shooting silhouette. You have to be under nine pounds to be able to shoot the hunter class. So I shoot both over the hunters so I just have all one setup and away I go. I also did a I really worked on making sure my guns matched. So I use Tika TX 3. I use a Tikka TX one. And the stocks are similar I'm able to fit have the fitment exactly the same and go back to back and it feels like I'm using the exact same gun. One just kicks a little more. But other than that, that was the key was to build To get as much repeatability as I could to ease my own mind to be able to, to focus really on shooting with the other."

Dianne Hunter said, "The reason I got so attracted to canola, this canola oil, is that it cold-pressed at a low temperature. . If you want to go for a tour, Walter out there, Walter Hofer, they'll take you for a tour and you get to go through the facility. They take kids and, and different groups, it's just it's quite something to see. They press the seeds at 24 degrees Celsius, which gives an excellent oil. So the less heat you put in at the beginning of the process means the more whole oil you get out. And so when you see the oil come down the trough is extremely bright green, yellow oil. Just it's delicious. I love it. And it has a nice buttery taste. And what drew me to it was when I first cooked with Mountain View oil, I got my old hashbrowns back when we were kids, we had such amazingly golden crispy hashbrowns we couldn't wait to eat potatoes. And then now when you cook with that clear oil I couldn't figure out why is your potatoes always so soggy?"

Shawn Jordan is the host of a new podcast called adaptive outdoorsman, which it focuses on disabled hunters, trappers and fishermen, as well as folk trying to focus in on the history of disabled outdoorsman.Check out Shawn Jordan's podcast here: https://open.spotify.com/show/49314I88D8N17sudOMsfwA  

Kondelis stepped up to the challenge of looking after bears. He said, “Myself and a good friend are dyed-in-the-wool bear hunters that just loved the sport and loved the species. We noticed a lack of concern for bears and bear hunting. We felt not a lot of states were worried about their bear populations, not a lot of the organizations out there focusing on the right to bear hunt and ensuring there's a future for bear hunting on the landscape. We're in existence because we're seeing a lot of headwinds coming against bears, bear hunting, and specifically predator hunting.”Check out The Western Bear Foundation, focused on protecting bears, bear habitat, and the privilege of bear hunting. https://www.westernbearfoundation.org Kondelis said, “We want to be a double-edged sword; one end of our spectrum is going to be conservation-based. In areas where we have large grizzly populations or large black bear populations, we want to reduce conflict to ensure that we keep as many bears on the landscape as possible. And that's for both hunters and non-hunters. Bears are our big focus, and we want to ensure we're doing our part as human beings to reduce conflict. So that's a big part of it, research and further education. We're doing some black bear population studies. The conservation piece is a big part of what we've done, probably more so in the last five years, just because we haven't seen a lot of attacks on hunting. 

Follow Aron and his partner on INSTAGRAM@ curlyblue_adventures to see the latest in their amazing adventure. Check out Deluxe at: https://www.deluxewalltents.com  As an aside I happen to have the same 14x16 wall tent that Aron uses. I could live in it, but I would be living by myself. I can tell you that it is a very comfortable platform from which to hunt. And I set it up for 6-8 weeks every year to pursue a range of small and large game. I love the tent. 

 You can check out David's comprehensive website here:  David Young Communications  And the outdoor kitchen gear we chat about here: Winter Camping Kitchen Cooking GearOmnia OvenBreeo OutpostSea to Summit X-Brew Coffee DripperSea to Summit X-Pot KettleSea to Summit Cool Grip X-MugColeman Road Trip 225Primus Campfire Prep SetBruTrek BaseCampCoffee PressBenchmade AdamasBenchmade Mini AdamasDanner Trail 2650 Campo

Starting to Hound hunt is overwhelming. The best way to learn is to pair up with a patient expert, who can work with you, hands-on, side by side, and teach you the process. This tag-team learn-by-doing approach will make sure you see things that you wouldn't when you go it alone. It's like making biscuits. If I don't know how to make biscuits, someone can tell me how. They can give me a recipe. But when you make biscuits together with them in their kitchen, 'You're like, oh, that's how you do that.' That's what happens when you're in the field with hounds, too. When somebody is an expert, and they've been an expert for years, they don't even think about what they're doing. They do it automatically. If you're a newbie, you can look at that and say to yourself, 'Okay, now I see how that is.'  Craig Marcum learned to hunt bears with hounds the hard way. Marcum said, "A couple of years after we got started, we went hunting with a fellow named Junior Alshire and a man by the name Chad Acres. Chad and Junior had been hunting since the 90s in one of the neighboring counties with a hound season. They had been there, done that. They're great Houndsmen, Goodfellas. And so we got to hunting with them. And you know, that got us on the right path. There were some of those things that I was just like? Wow, I didn't see that till now. I see it." Craig Marcum lives in southern West Virginia and has chased bears with hounds for 15 years. 

You can read his bio here: https://www.sfu.ca/gerontology/about/people/theodore-cosco.html And follow his delightful culinary adventures here on Instagram: https://www.instagram.com/castandiron/ 

British Columbia black bear hunters harvest about 4,500 black bears annually from a population that is estimated to be between 100,000 and 200,000 bears. Join Garth Mowat and me for a discussion of B.C. Black Bears.  You can check B.C. Harvest data here:  https://kootenaywildlife.shinyapps.io/BCHarvestData/ 

You can follow Walter on INSTAGRAM@ Wpotrebka_photography and check out his website at www. wpotrebkaphotography.com A big thank you to Walter for taking the time to share his experience and talent on this podcast. 

This interview inform a Canadian Firearms Journal piece I am writing about fast stepping rounds, to be published in the March edition. You can follow Hornady on Instagram@hornadymfg or check out their website at https://www.hornady.com You can download the Hornady reloading app here: https://www.hornady.com/reloading/hornady-reloading-app 

You can follow Poldi's adventures on INSTAGRAM@polidwieland and this podcast at linktr.ee/yearofplenty   

You can find Joe on Instagram @joeeppele @wild_tv and @theedgetvshow Come along for the journey with The Edge crew as they hunt big game, fish open waters, and demonstrate responsible hunting all around the world. Join Steve Ecklund, and Joe Eppele on their outdoor adventures as they pursue some of the world's biggest animals, all while overcoming unexpected hurdles that will leave you sitting on the edge of your seat!

Subscribe to Bear Hunting Magazine to read the full feature article Joleen Morehead wrote about her experience (and success) turning rendered bear grease into top drawer skin products. Check out Bear Hunting Magazine here: http://www.bear-hunting.com You can follow her on Instagram @ joleen_morehead

As more folks head into the outdoors it is critical that we have a discussion about how to deal with human waste.  There are only  two reasons for finding surface tissue and poo on a trek: ignorance, or being ignorant. This podcast will address the ignorant with a clear discussion of what is required and an explanation of how to safely dispose, or bury your trekking leavings. The second issue if a bit tougher to deal with. We'll just need to call those folks out on their bad behavior. You can reach and follow Booze here:Email: info@thefirewild.comInstagram: @the_a_s_s_movementInstagram: @booze_and_fireFacebook:  The A.S.S. MovementFacebook: booze_and_fire 

You can find and follow Micheal Ruhlman and buy his books here: https://ruhlman.com/ And you can find and follow Brian Polcyn, book his classes and buy his books here: https://chefbrianpolcyn.com/ 

Brooks Hansen from CampChef walks listeners through the entire line of CampChef products.

You can check out Mathew Dickerson's webpage at: https://www.matthewdickerson.net/ and troutdownstream.net Follow him on Instagram@matthewdickerson and @troutdownstream  Matthew Dickerson's Grad School instructor was a former student of Tolkein which influenced and likely enhanced his introduction into writing fantasy, his first novel was published in 1991 and he was written 15 books since then.  

My first-hand experience with Big Horn's lever gun chambered in  Smith and Wesson 500 was very positive. It is a beautifully finished firearm that cycles shells slickly. The round put the bear down quickly with authority. The combination of fit and finish, heft, function, and practicality are all contributing factors as to why I want this gun in my safe.  You can check out Big Horn Armory Inc.'s offerings here: https://www.bighornarmory.com/  And you can check out Tate Island Lodge here:  https://tateislandlodge.ca/ 

Think about it, you are downstream from someone. And you are upstream from someone else. What we put in our water both by choice and inadvertently impacts the health of the watershed and to put a fine point on it––the very life-giving water you rely on daily for drinking.  This whole deal is critical to our ongoing health and survival. And the bonus is a healthy river system means a healthy fishery for those of us who chase scaley critters with fly rods and whatnot.   You can learn more about what NSWA does here: https://www.nswa.ab.ca/ 

Holly describes in detail how she used her Nosler 28 to harvest a Vancouver Islan black bear on a steep hillside with the help of her boyfriend Owen. She has worked hard to learn to shoot, and how has successfully tagged her first bear. Give her story a listen, it's a good one!

Episode NotesKate Hill wrote the book called Cassoulet, a French Obsession which is part recipe book, part history book, part charcuterie advice, part orientation to the southwest of France where Kate can drive to Bordeaux for delicious wine and to Armagnac for the premium regional spirit that competes with Cognac.  Hill breaks down the assembly of cassoulet and walks readers through each of the ingredients and provides detailed instruction on how to assemble and a cassoulet. Her advice about confit stems from her first-hand experience of the ancient art of curing protein in salt, slow cooking in fat, and storage in fat.You can  follow Kate Hill on Instagram@katedecamont or check out her wonderful website at  https://kitchen-at-camont.com/ where you can sign up for her newsletter and book some excellent French culinary training by online course. You will quickly become a fan.You can find more detailed information about Confit in Michael Ruhlman and Brian Polcyn's book entitled Charcuterie, where Michael talks about what he learned from Kate while visiting her in France.  And you will want to highlight whatever confit you end up making in a cassoulet. A BIG Thank you to Kate Hill for helping us Elevate Your Game.   And, a hearty thank you and manly slap on the back to Kolby Morehead, Producer, Sound Engineer, and expert Podcast Advisor. Kolby makes the podcast easier on your ears. And he makes me sound better than I do live.  DM or Follow Kolby on Insta@kolby_morehead 

Brad Fenson is a well know communicator: a writer, TV Host, instructor, and outdoor media personality in Western Canada. He has published hundreds of stories, provides hands-on instruction through his courses, and  continues to present at various outdoor venues. You can read Fenson's work in pretty much any North American outdoor / hunting publication, and you can follow his exploits on Instagram@bradfenson and he hosts the https://www.harvestyourown.ca/podcast/ A hearty thank you and manly slap on the back to Kolby Morehead, Producer, Sound Engineer, and expert Podcast Advisor. Kolby makes the podcast easier on your ears. And he makes me sound better than I do live.  DM or Follow Kolby on Insta@kolby_morehead

You can find and follow Tori (Victoria) Loomis on Instagram@the_gatherin_girl   and on Clubhouse@thegatheringirl where she hosts three rooms weekly with Rikki Folger, last week's podcast guest. You can follow her blog at:https://www.thegatheringirl.com  A hearty thank you and manly slap on the back to Kolby Morehead, Producer, Sound Engineer, and expert Podcast Advisor. Kolby makes the podcast easier on your ears. And he makes me sound better than I do live.  DM or Follow Kolby on Insta@kolby_morehead  

Rikki Folger killed her first animal in the spring of 2021––a wild turkey. We talk about how that went down, and what's next.   You can follow Rikki on Instagram@rikki_folger and you can Clubhouse@rikkiflger where she hosts three rooms with Victoria Loomis. Who you will meet next podcast. A hearty thank you and manly slap on the back to Kolby Morehead, Producer, Sound Engineer, and expert Podcast Advisor. Kolby makes the podcast easier on your ears. And he makes me sound better than I do live.  DM or Follow Kolby on Insta@kolby_morehead

Hank hosts 23 thousand members on his private Facebook Page "Hunt Gather Cook". If you ask nicely, he might let you in.  The value of connecting with a hive of this many outdoors folks with a culinary bend gives you immediate access to an astounding breadth of resources. You can follow Hank on Instagram at huntgathercook, where you can keep track of what he is preparing. You can buy all of his books on Amazon.ca (which I highly recommend you do A.S.A.P.) Check out his website at honest-food.net, where you can do a live search for nearly anything wild recipes. Thanks Hank! This was real fun!A hearty thank you and manly slap on the back to Kolby Morehead, Producer, Sound Engineer, and expert Podcast Advisor. Kolby makes the podcast easier on your ears. And he makes me sound better than I do live.  DM or Follow Kolby on Insta@kolby_moreheadAnd, many thanks to Holly Heyser, who shared the book's cover photo for this episode of Elevate Your Game. Holly's photos make Hank's food LOOK like it REALLY does taste as good as it does.

Check out Michael Ruhlman on his website at: https://ruhlman.com/ where you can check out his latest blog, buy his books, and subscribe to his newsletter. You will learn stuff, great stuff!Follow along on Instagram@ruhlman

Getting closer to his food is what drives Dr. Juhasz to begin his hunting pursuit in his 40's. To him, hunting is the logical next step beyond farmers' markets––harvesting your own game. Wild protein. He has his first turkey hunt planning for spring 2021.    We talk about what it means to pick up hunting well into adulthood and we explore the motivations and the process of getting started.  A hearty thank you and manly slap on the back to Kolby Morehead, Producer, Sound Engineer, and expert Podcast Advisor. Kolby makes the podcast easier on your ears. And he makes me sound better than I do live.  DM or Follow Kolby on Insta@kolby_morehead

Peter, my brother, is a bit of a mountain man if you can be a mountain man living on the prairies. He grew up stalking rabbits in the woods with his .177 pellet gun. He removed the stock back then so he could slide the barrelled action up the sleeve of his downfill coat to get past Mom in the kitchen so he could kill rabbits.  I don't know anyone that can put a sneak on like Peter.Hunting together as brothers have changed our relationship for the better. We have spent weeks in the field together in the last 20 years, and together we have bagged  deer, elk, moose, duck, geese, and grouse. (Maybe you can lean on him to join me on a bear hunt.)Peter got me in the game, and on this podcast, Peter will help us Elevate Your Game. Buckle up; it's gonna be fun.A hearty thank you and manly slap on the back to Kolby Morehead, Producer, Sound Engineer, and expert Podcast Advisor. Kolby makes the podcast easier on your ears. And he makes me sound better than I do live.  DM or Follow Kolby on Insta@kolby_morehead

Kate Hill wrote the book called Cassoulet, a French Obsession which is part recipe book, part history book, part charcuterie advice, part orientation to the southwest of France where Kate can drive to Bordeaux for delicious wine and to Armagnac for the premium regional spirit.  She breaks down the assembly of cassoulet and how to make confit. Her advice about confit stems from her first-hand experience of the ancient art of curing protein in salt, slow cooking in fat, and storage in fat.Kate uses a simple weight ratio of 3% salt  added to whatever protein to be confit'd. That meat sits in the fridge overnight, is rinsed well, dried, covered in fat, and simmered until fork-tender. The classic confit was stored in an earthenware crock and kept in the back of a cool barn for 1-2 years. Safely.You can find more detailed information about Confit in Michael Ruhlman and Brian Polcyn's book entitled Charcuterie, where Michael talks about what he learned from Kate while visiting her in France. Sign up for Kate's French cooking classes, get her newsletter and order her books. Kate has a lovely approach to teaching and writing. You will quickly become a fan. I appreciate her helping us Elevate Your Game.   A hearty thank you and manly slap on the back to Kolby Morehead, Producer, Sound Engineer, and expert Podcast Advisor. Kolby makes the podcast easier on your ears. And he makes me sound better than I do live.  DM or Follow Kolby on Insta@kolby_morehead 

Paul Beasley hosts the most-watched hunting show in Canada: Canada In The Rough. Each week Paul and his two brothers visit some part of Canada to chase a tremendous variety of game. He is one of the three Beasley brothers thas host the show.    On this podcast, Paul walks us through what he would cook for a guest for dinner at the Beasleys. Paul and his wife prepare mostly wild game for their family of seven: two hunting parents and five hungry game-eating kids. Paul talks about the variety of hunting and eating opportunities we are blessed with in Canada, how his wife transitioned from no hunting and no wild game cooking experience to becoming a successful hunter and a game cook herself.  I look forward to dinner where Paul will help us Elevate Your Game.You can follow Canada In The Rough on Instagram@canadaintheroughcheck out: canadaintherough.comA hearty thank you and manly slap on the back to Kolby Morehead, Producer, Sound Engineer, and expert Podcast Advisor. Kolby makes the podcast easier on your ears. And he makes me sound better than I do live.  DM or Follow Kolby on Insta@kolby_morehead 

Hi folks and welcome to Elevate Your Game, a podcast where we take a deep dive into how to successfully bag game for the table and make it delicious. We will explore hunting techniques, tools, and equipment to increase your field success and the utensils and culinary techniques that make wild protein delectable. My name is Tim Fowler and I am a Canadian journalist-chef, hunter, fisherman, and wild game cook. We'll talk with relevant experts, review gear that will help you achieve your goals, and provide game preparation details that will deliver memorable meals. DM me your questions on Instagram at timothydfowler and while you're at it give me a follow. Or email your culinary questions to tim@birchcanoe.ca and we'll get to those on the podcast. Whatever your favourite wild protein, together we will Elevate Your Game.