Podcasts about from field

T. rex's direct ancestor crossed from Asia to North America Mummy preserved with bizarre rectal embalming method discovered by archaeologists Capable of guiding nuclear weapons, the Russian satellite Cosmos 2553 has gone out of control, experts are sounding the alarm. Russian satellite linked to nuclear weapon program appears out of control, U.S. analysts say | Reuters Mount Pelée begins to erupt, burying Caribbean city Volcanoes, From Field to Lab Dynamics and Impacts of the May 8th, 1902 Pyroclastic Current at Mount Pelée (Martinique): New Insights From Numerical Modeling (VIDEO) They Thought They Were Safe Contact the Show: coolstuffcommute@gmail.com Learn more about your ad choices. Visit megaphone.fm/adchoices

From Field to Founder: How Sal Hernandez Scaled, Exited, and Now Coaches the Next Generation of Builders In this episode of People-First Builders, host Fletcher Wimbush sits down with Sal Hernandez — a veteran, serial entrepreneur, and former owner of a successful design-build firm. From humble beginnings mowing lawns with his father to scaling a full-service construction company with multiple licenses, Sal shares how he went from technician to strategic leader — ultimately exiting the business to focus on coaching and supporting fellow veterans. You'll hear how Sal built a thriving business from the ground up, developed systems that enabled him to delegate and grow, and how he navigated the tricky process of finding, hiring, and retaining quality field talent — spoiler alert: Craigslist still works. We dig into:

The following article of the Agribusiness & Food industry is: “From Field to Market: Tips for a Smooth Produce Shipping Season” by Milton Magos, Vice President Mexico, TRAFFIX.

Hello Colorado Rapids fans! We hope you had an aLright, aLright, aLright weekend. This week on Holding The High Line, we discuss the Zack Steffen Nations League call-up and a big win at Austin FC. Matt gives some insight into Djordje Mihailović getting catharsis in his first game back at Q2 Stadium. Rafael Navarro has three goals and two games and is embracing his heel arc. Ian Murphy put in a shift out of position. The Rapids held their own, Cole Bassett frustrations and all. Five points from three games. Also VAR don't like! Cry about it, Diego. We've got some updates From Field 20. A few Rapids players are looking healthy for Saturday at San Jose Earthquakes. Red has some insight having spoken to Ted Ku-Dipietro and Josh Atencio. Then we preview Bruce Arena's new look Quakes. Rabbi has thoughts. In the Round Table, we talk about which MLS teams could Gio Reyna would be a good fit for and have a Rapids depth multiple choice question. Oh, and Mark's renaming his laundry room after Keegan Rosenberry. We've partnered with Magic Mind to help the Rapids Community build on their pillars of health, including sleep, diet, exercise, and more. Magic Mind has launched their 24 hour pack, including focus and sleep shots in one. Get started with Magic Mind today with our special link. Use the discount code HIGHLINER20 at checkout.

Join Greg Ray of Outdoor Solutions and host KJ as they dive into hunting adventures, long-range shooting classes, and why the old ways aren't always the best ways. If you're a passionate outdoorsman looking to improve your shooting skills and elevate your hunting experience, this Gun Talk Hunt is for you!Learn more about Outdoor Solutions: https://www.outdoorsolutionscorp.com/Learn more about From Field to Table: https://www.fromfieldtotable.com/Built to Hunt Summit 2025:https://www.outdoorsolutionscorp.com/training-classes/built-to-huntKey Topics Covered:The evolution of hunting & shooting techniquesWhy hunters must stay active in skill developmentHow long-range shooting classes can transform your accuracyExpert insights from Greg Ray of Outdoor SolutionsWhat's your take on modern hunting techniques? Drop a comment below!Subscribe for more hunting tips & shooting insights! This Gun Talk Hunt is brought to you by Ruger, Range Ready Studios, and Silencer Central.For more content, subscribe to Gun Talk at guntalktv.com, on Gun Talk's Roku, Apple TV, iOS app, Android app, or find Gun Talk on YouTube, Rumble, Facebook, Instagram, X and guntalk.com. Listen to all Gun Talk Podcasts with Spreaker, iHeart, Apple Podcasts, Spotify or wherever you find podcasts.Copyright ©2025 Freefire Media, LLCGun Talk Hunt 02.08.25

Hello Colorado Rapids fans. This week on Holding The High Line, Rabbi and Red are finally hyped for 2025 thanks to a new U22 winger singing! The guys talk all things Ted Ku-Dipietro trade. We banter about some big picture soccer media stories. We have thoughts on why Daniel Chacón was a bust and got released. Mark tells you why preseason games down in Mexico do not matter. We're still made the Rapids won't get to represent in the Lamar Hunt U.S. Open Cup. Matt has some From Field 20 updates, including injury news on Darren Yapi and Sam Vines. We celebrate the club's 30th anniversary and Marcelo Balboa getting his #17 jersey retired. Then we have a smattering of Ask HTHLs. We discussed NWSL Denver last pod if you missed it. Also, Rabbi was a guest on Soccer Wise with Tom Bogert and David Gauss and it was awesome. January is National Mental Wellness Month. We've partnered with Magic Mind to help the Rapids Community build on their pillars of health, including sleep, diet, exercise, and more. Magic Mind just launched their 24 hour pack, including focus and sleep shots in one. Get started with Magic Mind today with our special link and the discount code HIGHLINER20.

During the 2025 SHOT Show in Las Vegas, we had a chance to sit down with Cody Gill and From Field to Plate chef Jeremiah Doughty to talk food, getting new people involved in the life-changing power of the outdoors and much more! Doughty is known for his recipes and food photography found on his social outlets, as well as Turkey Call magazine. And, Gill is involved with the NWTF mission through his local chapter, but also dedicates his time to getting people outdoors through his project "West Texas Outfitters."

Hey it's Andrew, welcome to episode #51. We've got a very special entrepreneur today so thanks for joining me. Daina Trout is Co-Founder and former CEO of Health-Ade Kombucha. She went on to sell the company after growing it to 65,000 stores and nearly $200M in annual revenue.  She is raw, open, and honest like you wouldn't expect a CEO to be. It's one of my biggest takeaways from our convo — ALWAYS BE YOU!  Daina started the company alongside her husband and best friend.  Originally starting at the Los Angeles farmers market they experienced rapid growth.  Daina opens up about the biggest challenges she faced, the pro's and con's of starting a company with loved ones, and whether or not she'd do it again.  She's now onto her next endeavors, this time in the creative space and she shares her big plans. Sign up for Andrew's Almanac where I highlight a person, place, and interview every other week: https://magic.beehiiv.com/v1/c1c845ac-01a1-49f8-920d-54a20c7e912c?email=%7B%7Bemail%7D%7D Feedback & Sponsorship Email: andrew@permissiontoshine.org  Andrew Namanny Linkedin: https://www.linkedin.com/in/andrew-namanny/ Daina Trout Instagram: https://www.instagram.com/dainatrout/?hl=en Permission to Shine Instagram: https://www.instagram.com/permissiontoshine_?igsh=MWQ1ZGUxMzBkMA== THIS EPISODE IS BROUGHT TO YOU BY KNOTTY WOOD BBQ.  Knotty Wood Barbecue Company crafts the first and only 100% Pure Almond Wood BBQ pellets. Almond Wood BBQ pellets from the orchards in California's Central Valley offer a rare opportunity to grill with a unique flavor that you cannot find in ANY other pellet.  Almond Wood pellets give off a wonderful balance of a nutty sweetness coupled with a distinct smoke profile without any bitter taste. These pellets burn hot and clean Almond Wood is perfect for ALL meats. See for yourself why these are getting rave reviews!  Selling online at Home Depot.com with free shipping. Family owned and operated out of Woodland, CA and rooted in our "From Field to BBQ philosophy, Almond trees are locally sourced and grown in real orchards by real farmers. Then carefully harvested, transported and crafted at our custom pellet mill. We personally oversee every single step of the process. It is an unprecedented chain of custody and our quality is guaranteed. 100% Pure and Natural Almond Wood. No Fillers. No Oils. No Additives. No Substitutes, Ever. I used to live in the BBQ capital of the world, Kansas City, MO, and let me tell you — they all use Knotty Wood.  Purchase at Home Depot, with free shipping: https://www.homedepot.com/b/KNOTTY-WOOD-BARBECUE-COMPANY/N-5yc1vZst8

Hi It's Andrew, welcome to episode #50.  We've got a special guest today and I know you're going to love it.  Eric Byrnes spent 11 electric years in the MLB. He's in the UCLA baseball hall of fame.  Following his professional athlete career, he dove into endurance sports and has completed a triathlon across America, the Western States 100, several Ironman races, and more.  He's a media personality including roles as an ESPN analyst and founder of the No Filter Network, a media sports hub.  He holds a Guinness World Recorded for golfing 420 holes in 24 hours.  He's author of books Let Them Play, The Daily Hustle, and F*It list.  Having experienced ADHD he's passionate about getting kids active and it's why he started the Let Them Play foundation.  Thanks for listening. If you enjoy the convo, please share it with a loved one.  Feedback & Sponsorship: andrew@permissiontoshine.org  Andrew Namanny Linkedin: https://www.linkedin.com/in/andrew-namanny/ Eric Byrnes Instagram: https://www.instagram.com/ebyrnes22?igsh=MWQ1ZGUxMzBkMA== Permission to Shine Instagram: https://www.instagram.com/permissiontoshine_?igsh=MWQ1ZGUxMzBkMA== THIS EPISODE IS BROUGHT TO YOU BY KNOTTY WOOD BBQ.  Knotty Wood Barbecue Company crafts the first and only 100% Pure Almond Wood BBQ pellets. Almond Wood BBQ pellets from the orchards in California's Central Valley offer a rare opportunity to grill with a unique flavor that you cannot find in ANY other pellet.  Almond Wood pellets give off a wonderful balance of a nutty sweetness coupled with a distinct smoke profile without any bitter taste. These pellets burn hot and clean Almond Wood is perfect for ALL meats. See for yourself why these are getting rave reviews!  Selling online at Home Depot.com with free shipping. Family owned and operated out of Woodland, CA and rooted in our "From Field to BBQ philosophy, Almond trees are locally sourced and grown in real orchards by real farmers. Then carefully harvested, transported and crafted at our custom pellet mill. We personally oversee every single step of the process. It is an unprecedented chain of custody and our quality is guaranteed. 100% Pure and Natural Almond Wood. No Fillers. No Oils. No Additives. No Substitutes, Ever. I used to live in the BBQ capital of the world, Kansas City, MO, and let me tell you — they all use Knotty Wood.  Purchase at Home Depot, with free shipping: https://www.homedepot.com/b/KNOTTY-WOOD-BARBECUE-COMPANY/N-5yc1vZst8

In this episode, I sat down with Malakai Watene-Zelezniak, a former NRL star turned entrepreneur who risked everything to build his own luxury watch brand, W Zelezniak. Malakai's journey is one of incredible transformation: from the thrill of the rugby league field to the challenges of creating a business from scratch. After a serious health scare forced him into early retirement, Malakai was left wondering what would come next. Malakai shares stories of his rugby league career, including playing alongside his brother, representing his heritage on the international stage, and the physical demands of professional sports. He also opens up about his transition out of rugby, the uncertainty he faced, and why taking risks became a necessary part of his journey. With no background in business, he started from scratch, researching the watch industry, meeting manufacturers, and taking the bold leap to invest $20,000 to make his dream a reality. Now, his watches, including his sold-out Swiss-made line, have become a symbol of his dedication and grit.In this episode:The Health Scare That Changed Everything – How a dangerous health crisis pushed Malakai into early retirement and a whole new path.Transitioning from Rugby to Business – Why Malakai took the leap from professional sports to building a brand from scratch.Building W Zalesniak Watches – How Malakai turned his passion for watches into a thriving luxury brand, despite intense competition.Risking $20K to Chase a Dream – The story behind Malakai's $20,000 investment and the courage it took to believe in himself.The Challenge of Launching in a Saturated Market – Why launching a watch brand is incredibly difficult and the secrets to standing out.From Field to Founder: Using Sports Lessons in Business – How Malakai applied the resilience and discipline he learned in rugby to succeed in business.Creating a Sold-Out Swiss-Made Watch Line – Why his high-end, Swiss-made watches sold out fast, and what that success means for the brand.Using Networking to Build a Brand – Malakai's advice on using connections and corporate events to grow your business faster.---Apply to be mentored by Dylan to start & scale your own E-commerce brand, Limited spots available!

Wild Game Cooking with Jeremiah Doughty: Embrace the Flavor In this episode of the Okayest Cook Podcast, host Chris Whonsetler conducts a remote session with wild game cooking legend Jeremiah Doughty. They dive into understanding wild game flavors, breaking into the niche of everyday wild game cooking, and tips for home cooks. Jeremiah discusses his journey from managing a high-end restaurant to becoming a self-taught, renowned wild game chef. He emphasizes the importance of experimenting without fear of failure and ensuring the whole family participates in the cooking process. Jeremiah also shares his experiences teaching butchering classes, his goals, and the importance of promoting diverse and inclusive hunting practices. Connect with Jeremiah:  https://fromfieldtoplate.com https://www.instagram.com/fromfieldtoplate https://www.youtube.com/@fromfieldtoplate AI Generated ‘Chapters' 00:00 Welcome to the Okayest Cook Podcast 00:41 Introducing Jeremiah Doughty: The Father of Wild Game Cooking 01:40 Making Wild Game Everyday Food 02:43 Tips for the Average Joe to Step Up Their Cooking Game 03:20 Embracing Mistakes and Experimentation in Cooking 05:02 The Flavor Bible and Pairing Ingredients 05:46 Understanding and Enhancing Wild Game Flavors 07:58 The Importance of Not Masking Wild Game Flavors 14:02 Jeremiah's Journey into Wild Game Cooking 23:55 From Field to Plate: Teaching and Inspiring Others 26:47 Hands-On Learning and Upcoming Classes 27:11 Hog Hunting and Sausage Making 28:03 Waterfowl Hunt and Cooking 28:37 Duck Species and Tasting 30:23 Cooking for Picky Eaters 35:53 Encouraging Kids to Cook 39:33 Engaging Wives in Wild Game Cooking 43:01 Future Goals and Moose Hunting 46:19 Final Thoughts and Social Media More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto

The IOTV crew is joined by Greg Ray, founder of Outdoor Solutions that offers booking services, From Field to Table Events, and Long Range Shooting Schools. After checking in on the shoot, show and travel season they discuss Outdoor Solutions' events, the impetus for the organization, and more.  Greg discusses his first business running an Outdoor Connections franchise, his entrepreneurship journey as a founder, an insiders' view of the outdoor travel and trip booking industry, a review of their long range shooting class and more!   Get to know the team: https://www.insideoutdoorstv.com/    Check out Inside Outdoors TV Youtube: https://www.youtube.com/InsideOutdoors    Tune into the full television episodes this fall on the Outdoor TV Channel: https://www.outdoorchannel.com/show/inside-outdoors-tv/1530    Outdoor Solutions Website: https://www.outdoorsolutionscorp.com/  From Field to Table Website: https://www.fromfieldtotable.com/  Outdoor Solutions YouTube Channel: https://www.youtube.com/@OutdoorSolutions 

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Sometimes when the world is on fire, you just want to watch a dumb feel good sports movie. Right now the world is on fire, so we thought maybe we'd… The post e317: From Field to Frame: Life Lessons from Sports Movies appeared first on The VoxPopcast.

From Field to Table: A Turkey Culinary Adventure In this comprehensive episode of the Okayest Cook podcast, video now available on Spotify, the hosts embark on a culinary journey with turkey, covering everything from hunting techniques and turkey calls to innovative cooking methods. They share insights into hunting and preparing both wild and domestic turkeys, including a special citrus-based brine recipe by Chef Neal Brown for a flavorful dish and a unique braising recipe aimed for turkey tacos. The conversation spans the use of different tortillas based on the dish's protein and includes personal anecdotes, cooking tips, and a revisit on corn vs. flour tortillas. The episode culminates with Chef Neil Brown's culinary talents with an invitation to explore more at the Fishers Test Kitchen in Fishers Indiana. Grab some new turkey calls over at https://jtcalls.com JT Calls on Instagram: @jt_calls Grab the Turkey Book at https://TheWildBooks.com Jesse Griffiths Instagram: @sac.a.lait Get on Neal Brown's email list: https://nealbrown.substack.com Neal Brown Instagram: @nealjbrown AI Generated ‘Chapters' 00:00 Kicking Off with Spotify Updates and Sticker Distractions 00:43 Introducing the Okayest Cook Podcast Episode on Turkeys 01:11 Turkey Calling Tips and Personal Stories 03:57 Diving Into Notable Meals and Cooking Adventures 08:52 Exploring the World of Eating Insects 12:03 Deep Dive into Turkey Hunting Strategies and Experiences 28:46 The Great Turkey Debate: Wild vs. Domestic 30:34 Wild vs. Domestic Turkey: Cooking Differences 31:58 Preparing Wild Turkey: Tips and Techniques 34:15 Thanksgiving Turkey Traditions and Cooking Tips 35:06 Innovative Turkey Cooking Methods and Recipes 38:21 Exploring Unique Turkey Preparations and Seasonings 39:35 The Art of Brining: Enhancing Your Turkey 41:20 Creative Cooking: From VR Headsets to Turkey Recipes 41:56 Spatchcocking and Other Turkey Cooking Adventures 59:04 Turkey Chili and Final Cooking Thoughts 01:00:49 Chef Neal Brown's Citrus Dry Brine Turkey Recipe Chef Neal Brown's Citrus Turkey Tacos Chris used this recipe with his wild turkey legs Citrus Dry Brine 1 Tbls Kosher Salt 1/2 Tbls Sugar Zest of Three Oranges 3 Cloves Garlic 1 Tbls Onion powder 1 tsps Annoto powder Put in a blender and blend until a rough but dry(ish) rub forms.  Pat bird dry & rub getting into all the crevices thoroughly. Put in freezer bag or vac seal and refrigerate over night.  Next day:  Sear on all sides over medium heat.  Braise:  2 cups water 1 medium white onion, thinly sliced 1/2 orange, cut into 2 pieces 1/4 cup pork lard or vegetable oil 8 garlic cloves, peeled 3 bay leaves 1 tablespoon sweetened condensed milk 2 teaspoons dried oregano, preferably Mexican, crumbled 1 tbls kosher salt Cook until tender, several hours. Pick the meat from the tendons in the turkey leg and serve in flour tortillas. Drizzle hot braising liquid over the meat at service. Chris added cilantro & pickled red onions as a garnish. More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Andy Heiser Email: Andy@OkayestCook.com Web: RakeDevelopment.com Instagram: @andheiser Corey Cole Email: Corey@OkayestCook.com Web: CoreyRCole.com Instagram: @ruggedhunter Colton Heiniger Email: Colton@OkayestCook.com Web: ElevateAccountingServices.com

In this episode of The Fresh CrEd podcast, recorded live from the bustling floor of SEPC's Southern Exposure, we sit down with Mike Downey, the strategic mind behind Military Produce Group's mission to nourish our nation's service members. Dive into a discussion that traverses from the origins of SEPC's premier event to the vital role fresh produce plays in supporting military families across the globe. What You'll Discover: A Veteran's Vision: Join us as Mike Downey shares his incredible journey from the early days of SEPC to spearheading efforts that ensure our military personnel have access to the freshest, most nutritious produce. Discover the evolution of an event that's grown from a humble gathering to a cornerstone of the produce industry. The Mission Behind Military Produce Group: Unpack the story of a privately held powerhouse that's more than just a supplier — it's a lifeline to the men and women who serve. Learn about the logistical marvels and heartfelt dedication required to feed the forces, from stateside bases to Guantanamo Bay. From Field to Commissary: Mike delves into the unique challenges and triumphs of delivering fresh food to military families, offering insights into how these efforts foster wellness, morale, and a taste of home, no matter where duty calls. A Personal Touch: Beyond the business, Mike gets personal, sharing his own pursuits of health and happiness through hobbies like golf, music, and culinary adventures. It's a testament to the balance and passion that drive his professional endeavors. Exclusive Insights: Stick around for an exclusive look into Military Produce Group's operations and the impact of their work on the military community. This episode is more than just a conversation; it's an homage to those who serve and the dedicated individuals ensuring their well-being through quality nutrition. Join the Mission: Tune in for an enlightening journey into the heart of military nutrition with Mike Downey. Whether you're in the produce industry, part of a military family, or simply a patriot at heart, this episode promises to enrich your understanding and appreciation for the essential connection between agriculture and the armed forces. #SEPCSouthernExposure #MilitaryProduceGroup #FeedingTheFrontlines #ProduceIndustry #HealthyEating #SupportOurTroops

In the inaugural episode of the Okayest Cook podcast, host Chris Whonsetler and his fellow cooks, Andy Heiser, Colton Heiniger, and Corey Cole, dive into their backgrounds and the shared love for food, hunting, and self-sufficiency. They touch upon their personal stories, their journey to becoming better cooks, and how they plan to use the podcast to share experiences, recipes, and the joy of the hunting-cooking nexus with their audience. The episode also introduces the core pillars of the show: education, hunter-gatherer mindset, fitness, and commensality, promising an engaging mix of storytelling, practical advice, and a communal spirit aimed at elevating their cooking game and fostering a deeper connection with food sources. AI Generated 'Chapters' 00:00 Welcome to the Okayest Cook Podcast! 02:13 Meet the Hosts: Our Culinary Journeys and Love for Food 04:18 The Birth of the Podcast: From Cookbook Dreams to Podcast Reality 06:30 Introducing the Co-Hosts: Diverse Backgrounds, Shared Passions 14:59 Exploring Our Relationship with Food: Hunting, Cooking, and Beyond 19:47 The Core Pillars of the Okayest Cook Podcast 24:27 Late Night Rewards: Cooking Deer Meat 24:36 Creating Memories in the Wild 25:01 From Field to Table: A Lifestyle 25:13 Community Dinners and Self-Reliance 26:22 The Importance of Nutrition and Fitness 26:29 CrossFit and Hunting: A Synergistic Approach 27:33 Understanding Food as Fuel 27:59 The Value of Prepping Your Own Food 29:27 The Magic of Wild Game Protein 30:37 Questioning Processed Meats 32:55 The Power of Commensality 39:35 Building a Community Around Food 41:07 Connecting Through Cooking: A Call to Action

Don is joined by Mark Merchant, author of "Waterfowl Cuisine, From Field to Table", to discuss his book, what he set out to accomplish when writing this book, being a crocodile researcher, and how that led to the recipes in his book, what his favorite recipe was from the book, and where you can get one for you or a loved one!

Pod Notes: Hey there, fearless adventurers! It's your pal, Dezi Abeyta, back with a compilation episode of the "Can't Believe I Made It Podcast." Today, we're journeying through some of our most powerful and transformative stories from season eight. This episode celebrates life's pivots and the strength we harness to embrace unexpected turns. From the WNBA to a dope BIPOC Dietitian with Briana Butler: Join us in this exciting episode featuring Briana Butler, a former professional athlete in the WNBA. In this episode, Briana talks about her experience with making a tough decision to quit playing basketball and transition into a new career as a dietitian. She describes the concept of "healthy quitting" and how it can allow individuals to let go of certain aspects of their life and embrace new opportunities that can bring more fulfillment. This episode is an inspiring and informative discussion about embracing change and taking control of one's life. Embracing Change with Thosh Collins: Explore the fascinating world of Thosh Collins, the author of the book "The Seven Circles". Join him and his wife as they uncover the beauty of indigenous communities and learn about their efforts to revitalize ancient traditions and customs in the modern world. Through their work, they are creating legacies that will continue to inspire future generations. From Field to Mountains with Tucker Neuhaus: Switching gears, I bring you a personal connection, Tucker Neuhaus. Formerly a professional athlete, Tucker's transition to an Alpine athlete showcases how sometimes the road less traveled holds the most promise. Harvey Martin: Unconventional Success: Venture into the unconventional journey of Harvey Martin, the performance coach for the San Francisco Giants. Learn how tuning into our inner strengths and soft skills can propel us to unexpected successes. JB Clark: Advocate for Body Positivity: Meet JB Clark, a professional storyteller lighting the path in fat advocacy. Dive into a conversation that addresses fatphobia, the uniqueness of individual journeys, and the power of self-acceptance. The Power of Pivoting (3 mins): Before we wrap up, I want to reflect on the essence of this episode, pivoting. Life's unexpected changes aren't detours; they're alternate routes to destinations that might be even better than we envisioned. Whether in health, business, or personal life, the courage to shift gears and try a new path can lead to revelations. A Sneak Peek into 2024: As we bid farewell to 2023 and enter the new year, expect more heartwarming stories, lessons from life's pivots, and insights to fuel your personal growth. But for now, I'm signing off to recharge, rejuvenate, and rediscover. And always remember, every moment, every experience, every pivot is a step closer to saying, "Can't Believe I Made It." Links & Resources: Tune Into More Episodes: Can't Believe I Made It Podcast Connect with Me: Dezi Abeyta's Instagram Review & Subscribe: If this podcast speaks to your heart, please rate, review, and subscribe. Your support means the world and helps us touch more lives. Until 2024, adventurers. Embrace your journey, cherish the pivots, and always believe in yourself! Peace. ✌️

#54: Learn how to make the famous Mississippi Pot Roast. This easy recipe is made with venison and in the slow cooker. It is pan-seared to lock in the flavor; and then placed in your slow cooker. Made with less than 10 ingredients. This roast is so buttery and tangy in flavor, tender, and fall apart delicious. Serve with a side, on top of mashed potatoes or rice, as a sandwich or use as taco meat. This is sure to be a family favorite and the perfect comfort food to use that venison in your freezer. Britt breaks down how we prep and cook this in our podcast episode. GET THE RECIPE here or Watch the episode here. Get our FAVORITE links, codes & more here! EPISODE MENTIONS:  Episode with From Field to Plate MTN OPS for the best supplements and gear. Use code BRITT for 20% OFF your order! RUGGED ROAD COOLER GET 10% OFF your lightweight and organized cooler here or USE CODE: LONG CAMOFIRE for 50-70% Off On Hunting Gear From Stealthcam, Vortex, Mystery Ranch and more! TONIC SITE SHOP for customized website designs, use code RECKONING15 for 15% OFF! Follow Us on Social:  Brittney Long IG Reckoning IG Britt's TikTok Affiliate Disclaimer.  Show Notes may contain affiliate links.  If you click through my referral link, at no additional cost to you, I may earn a small commission if you make a purchase.  Thank you for supporting RECKONING LLC.

From Field to Life: How Football Transforms and Empowers with Tarig Holman Hello, we would love to invite you to compete to get ranked and stars at the Coach Schuman's NUC sports Showcase events and combines go to http://myfootballcamps.com/campsevents to register
 Get the Legendary Leadership Book by Coach Schuman and improve your leadership skills today at www.legendaryleadership.coach myfootballcamps.com nucsports.com @coachschuman go to myfootballcamps.com/d1 to get promoted www.myfootballcamps.com www.nucsports.com @coachschuman on all social This podcast is powered by ZenCast.fm

On this episode of Huntavore, Nick sits down with Jeremiah Doughty, the man behind From Field to Plate. Jeremiah and Nick have very similar views on wildgame and life even though they are on opposite sides of the country. Jeremiah shares stories from the field, and his passions around food. This episode is an absolute must listen as we prepare for our upcoming seasons,get ready to be fired up on this episode of Huntavore. Jeremiah Doughty is a return guest on the show. Jeremiah is the mind behind From FIeld to Plate, all kinds of content surrounding wildgame and how to prepare it. Nick and Jeremiah chat about some of the foundations of why they hunt. The pursuit of real food they feed their families. Sometimes the simple truth gets overlooked, and this chat is a refreshing reminder as we prepare gear, weapons, and make room in the freezer. Are you preparing for the “after the shot” work as much as the scout? While this episode doesn't have any specific recipe focus, the idea of gleaning “just another meatball” off your kill is important. Full utilization takes effort, creativity, and time. For more from Jeremiah, check out his material at fromfieldtoplate.com Check out the Sportsmen's Empire Podcast Network for more relevant, outdoor content! Show Partners Tappecue Meat Probes Instagram: @tappecue Website: https://bit.ly/2NIr0Xj Coupon Code 10% off: HUNT10 Umai Dry Instagram: @umaidry Website: bit.ly/3WhfnnX Sign up for the newsletter for 10% off Learn more about your ad choices. Visit megaphone.fm/adchoices

On this episode of Huntavore, Nick sits down with Jeremiah Doughty, the man behind From Field to Plate.  Jeremiah and Nick have very similar views on wildgame and life even though they are on opposite sides of the country.  Jeremiah shares stories from the field, and his passions around food.  This episode is an absolute must listen as we prepare for our upcoming seasons,get ready to be fired up  on this episode of Huntavore.Jeremiah Doughty is a return guest on the show. Jeremiah is the mind behind From FIeld to Plate, all kinds of content surrounding wildgame and how to prepare it.  Nick and Jeremiah chat about some of the foundations of why they hunt.  The pursuit of real food they feed their families.  Sometimes the simple truth gets overlooked, and this chat is a refreshing reminder as we prepare gear, weapons, and make room in the freezer.  Are you preparing for the “after the shot” work as much as the scout?  While this episode doesn't have any specific recipe focus, the idea of gleaning “just another meatball”  off your kill is important.  Full utilization takes effort, creativity, and time.  For more from Jeremiah, check out his material at fromfieldtoplate.comCheck out the Sportsmen's Empire Podcast Network for more relevant, outdoor content!Show PartnersTappecue Meat ProbesInstagram: @tappecueWebsite: https://bit.ly/2NIr0XjCoupon Code 10% off: HUNT10Umai DryInstagram: @umaidryWebsite: bit.ly/3WhfnnXSign up for the newsletter for 10% off

On this episode of Huntavore, Nick sits down with Jeremiah Doughty, the man behind From Field to Plate.  Jeremiah and Nick have very similar views on wildgame and life even though they are on opposite sides of the country.  Jeremiah shares stories from the field, and his passions around food.  This episode is an absolute must listen as we prepare for our upcoming seasons,get ready to be fired up  on this episode of Huntavore.Jeremiah Doughty is a return guest on the show. Jeremiah is the mind behind From FIeld to Plate, all kinds of content surrounding wildgame and how to prepare it.  Nick and Jeremiah chat about some of the foundations of why they hunt.  The pursuit of real food they feed their families.  Sometimes the simple truth gets overlooked, and this chat is a refreshing reminder as we prepare gear, weapons, and make room in the freezer.  Are you preparing for the “after the shot” work as much as the scout?  While this episode doesn't have any specific recipe focus, the idea of gleaning “just another meatball”  off your kill is important.  Full utilization takes effort, creativity, and time.  For more from Jeremiah, check out his material at fromfieldtoplate.comCheck out the Sportsmen's Empire Podcast Network for more relevant, outdoor content!Show PartnersTappecue Meat ProbesInstagram: @tappecueWebsite: https://bit.ly/2NIr0XjCoupon Code 10% off: HUNT10Umai DryInstagram: @umaidryWebsite: bit.ly/3WhfnnXSign up for the newsletter for 10% off

On this episode of Huntavore, Nick sits down with Jeremiah Doughty, the man behind From Field to Plate.  Jeremiah and Nick have very similar views on wildgame and life even though they are on opposite sides of the country.  Jeremiah shares stories from the field, and his passions around food.  This episode is an absolute must listen as we prepare for our upcoming seasons,get ready to be fired up  on this episode of Huntavore.Jeremiah Doughty is a return guest on the show. Jeremiah is the mind behind From FIeld to Plate, all kinds of content surrounding wildgame and how to prepare it.  Nick and Jeremiah chat about some of the foundations of why they hunt.  The pursuit of real food they feed their families.  Sometimes the simple truth gets overlooked, and this chat is a refreshing reminder as we prepare gear, weapons, and make room in the freezer.  Are you preparing for the “after the shot” work as much as the scout?  While this episode doesn't have any specific recipe focus, the idea of gleaning “just another meatball”  off your kill is important.  Full utilization takes effort, creativity, and time.  For more from Jeremiah, check out his material at fromfieldtoplate.comCheck out the Sportsmen's Empire Podcast Network for more relevant, outdoor content!Show PartnersTappecue Meat ProbesInstagram: @tappecueWebsite: https://bit.ly/2NIr0XjCoupon Code 10% off: HUNT10Umai DryInstagram: @umaidryWebsite: bit.ly/3WhfnnXSign up for the newsletter for 10% off

Jeremiah Doughty is the founder of From Field to Plate, he's a hunter, chef, podcaster, family man, and an awesome guest for this podcast! In this episode, Jeremiah and I discuss butchering wildgame, preparing wildgame, the From Field to Plate concept, mentoring new hunters, preparedness, and lots more! Learn about Jeremiah's past in regards to his food allergy to beef and how he turned that into being an elite wildgame chef. He's an inspiring guy with tons of information, you're going to love this one! Jeremiah on Instagram Jeremiah's website Show Sponsors! Phelps Game Calls - The game call company of The Western Huntsman! https://phelpsgamecalls.com/  -Use Promo Code “Huntsman10” for 10% off!   Silencer Central - Get started with a suppressor for your next hunt by going to the website here: https://www.silencercentral.com/ They make it very easy to get licensed, purchased, and set up so you can find out why getting a suppressor from Silencer Centrals is so popular!   Hoffman Boots: Best hunting boots you'll ever own. I guarantee it! Use promo code “HUNTSMAN10” for 10% off! https://hoffmanboots.com/hoffman-mountain-boots   Spypoint Cameras: as a trail camera junkie, I am fairly picky about my cameras. Whether setting cell-cams around the property or regular cameras in the backcountry, Spypoint has delivered! Excellent photo quality, video, functionality, and my favorite part… Easy to use! Check it out at Spypoint.com!   Eastmans Hunting Journals: What Western Hunter doesn't know Eastmans Hunting Journals?? I've been a fan and subscriber to the magazine since I was a kid, and you should too. Between the magazine, Eastmans TagHub, and the new Mule Deer eCourse, Eastmans has something for everyone and the tools every Western Hunter should have! Check it out at https://www.eastmans.com/ Hit me up at jim@thewesternhuntsman.com

If you're a hunting enthusiast who wants to learn more about butchering and taking care of meat, then you won't want to miss the latest episode of the HuntStand Podcast! In this informative podcast, our guest Jeremiah Doughty, founder of From Field to Plate, shares his expert insights on the art of butchering and provides valuable tips on how to properly handle and store your game meat. With his extensive knowledge and experience in the field, Jeremiah is the go-to guy for anyone who wants to learn how to maximize the flavor and quality of their meat. Tune in now to the HuntStand Podcast to discover more about this fascinating topic, and be sure to visit https://fromfieldtoplate.com/about/ to learn more about Jeremiah and his work. Follow Jeremiah HERE Check Out Everything HuntStand HERE Learn more about your ad choices. Visit megaphone.fm/adchoices

In this LIVE, Dan Infalt and Josh Teulker discuss the importance of being mobile to get on big deer either on public or private lands. Here is a link to the live show on YouTube https://youtu.be/3rtvQU-Cknc Don't forget to head over to the channel and subscribe here https://www.youtube.com/@beforetheecho?sub_confirmation=1 Our News Story come From Field and Stream here is the link https://www.fieldandstream.com/hunting/illinois-hairless-whitetail-deer-buck/ If you want to see our hunts head over to The Hunting Beast YouTube Channel here https://www.youtube.com/@thehuntingbeast DON'T FORGET TO HIT THE SUBSCRIBE BUTTON AND IF YOU LIKE THE CONTENT SMASH THE LIKE BUTTON.

Cheese can be both rarified and common. It is also an industry that impacts and is impacted by climate change. Today's guest is author and cheese expert, Liz Thorpe. Liz is known for working her way up at New York City's Murray's Cheese shop, and taking it from a specialty shop to kiosks in Kroger stores across America, making cheese accessible and available to the American general public. Today, Liz serves as Founder of The People's Cheese, a platform designed to teach a broader market why cheese matters and how to make it part of everyday life. She is also the author of The Book of Cheese and The Cheese Chronicles. On this episode of Reversing Climate Change, Liz joins Ross to explain how she pushes back against an elitist interpretation of cheese, and explores how the American desire for choice and innovation translates to the cheese market in the US. Liz discusses how our industrialized food system contributes to climate change and describes how government subsidies and taxes often exacerbate the problem. Some cheeses are becoming more available, and others less. How many cheeses are going extinct due to climate change among other factors?! Listen in for Liz's insight on the mission-driven nature of cheesemaking and learn how you can take advantage of the explosion of great cheese produced in the US in the last fifteen years. Connect with Nori Purchase Nori Carbon Removals Nori's website Nori on Twitter Join Nori's Discord to hang out with other fans of the podcast and Nori Check out our other podcast, Carbon Removal Newsroom Carbon Removal Memes on Twitter Carbon Removal Memes on Instagram Resources Liz's Website Liz on Instagram Liz's Course at Stanford The Book of Cheese: The Essential Guide to Discovering Cheeses You'll Love by Liz Thorpe The Cheese Chronicles: A Journey Through the Making and Selling of Cheese in America, From Field to Farm to Table by Liz Thorpe Murray's Cheese Dan Saladino on Reversing Climate Change S3EP16 Paul Wagner on Reversing Climate Change S3EP10 Neal's Yard Dairy Point Reyes Farmstead Cheese Jasper Hill Farm Cheese Sex Death --- Send in a voice message: https://anchor.fm/reversingclimatechange/message Support this podcast: https://anchor.fm/reversingclimatechange/support

Welcome to Episode 16 of The Hunting Stories Podcast!Today we hear a bunch of stories from Jeremiah Doughty of From Field to Plate!He is a very easy guy to talk to and learn from and his goal is to get more people into hunting and not because he is a killer but because of his love for food! If you are not following him already check out his instagram and webpage. He is definitely worth a follow.In this episode he tells us about his fathers first big game hunt, the coolest dove hunting story you can imagine and several other great stories.Enjoy!FIELD TO PLATE LINKShttps://www.outdoorlife.com/hunting-class-is-now-in-session/InstagramThe Hunting Stories PodcastFrom Field to PlateSupport the show

What are we eating? And more importantly, what are we not eating? Jeremiah Doughty, owner and creator of From Field to Plate, checks in from Southern California via zoom to talk about his path to living out his dream. From medical scares that seemed to push him into this direction more, which we chalk up to being nudges from God, to talking all things wild game meat and nutrition. God has a plan for all of us. The question is, are you seeking your EXISTENCE? Jeremiah is and is living his purpose out to the fullest. 

On the fourth and final episode of the trip to England, I sit down Esther Veerman (aka The Country Cook). We talk about her cookbook "From Field and Moor" and the women who inspired her. Then we get into the hunting and culture of British Field sports as well as her take on preparing and cooking game. It is a fun conversation with topics that come From the Back Burner! Learn more about your ad choices. Visit megaphone.fm/adchoices

A special episode of Borough Talks for World Bee Day, hosted by Angela Clutton, in conversation with Sam Wallace of From Field and Flower. Sam and her husband, Stefano, have and continue to be committed to bringing fantastic raw honeys to London that are sustainably produced by beekeepers who know and love their bees - discussing how the production process of their honey keeps the naturally-occurring bacteria and flavours alive. Subscribe to Borough Talks and never miss an episode.

Rapids-Timbers Thanksgiving Preview, general MLS Cup Playoffs talk, From Field 20, and a new shirt sponsor?

From Field trips to Freedom  --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/adam-schmidt1/support

Jeremiah Doughty is a wild game chef from Southern California.he founded From Field To Plate as a tool for others to use and learn from. He did not have anyone there to help him when he first started in the outdoors and did not want anyone else to have that struggle. So he founded a blog with stories and recipes. In 2017 he started a hands-on 4 day hunting, butchering & cooking school in South Texas. The classes have been mentioned in Outdoor life, NWTF, Mossy Oak and other magazines. He has since taken over 300 new and veterans hunters into the field and kitchen. He has evolved his business into a thriving social media outlet, passion projects, recipes and soon launching his first cookbook. His passion for the outdoors grows every day and he can't wait to change the Hunting Industry with a fork and a knife. Read the blog & Show Notes. Mentions in this episode:   Jeremiah's website, From Field to Plate Fixed Blade Skinner Knife Victorinox Swiss Army Knives for Butchering Follow Jeremiah on Instagram SUPER JUICE “MARINADE” RECIPE Follow Us on IG:  Brittney Long RECKONING Affiliate Disclaimer.  Show Notes may contain affiliate links.  If you click through my referral link, at no additional cost to you, I may earn a small commission if you make a purchase.  Thank you for supporting RECKONING LLC. Production music courtesy of www.epidemicsound.com 

EPISODE 2 Botanical artist and illustrator Anna Koska uses the ancient, but now rare, medium of egg tempera to create beautiful paintings of the natural world. In this episode she and Charlie take a walk along the coast and find wild garlic, sea kale and an exquisite bird's nest. Anna takes a wild, icy swim, explains how she's developed her unique method of painting, and reads from her new book From Field and Forest: An artist's year in paint and pen.  Produced, edited, written and presented by Charlie Lee-Potter    

On this episode, I am joined by Jeremiah Doughty of From Field to Plate. He is a wealth of knowledge ... Read more The post Ep. 101 | From Field To Plate with Jeremiah Doughty appeared first on Soul Seekers.

On this episode, I am joined by Jeremiah Doughty of From Field to Plate. He is a wealth of knowledge and has an interesting story of how he got his start in hunting and where it has led him. You will not want to miss this. Knowledge is power and through this thought provoking episode … Continue reading Ep. 101 | From Field To Plate with Jeremiah Doughty → The post Ep. 101 | From Field To Plate with Jeremiah Doughty appeared first on Washington Backcountry.

This episode we spoke with Paul Thompson about some of the possible futures for farming in the US. Show Notes: Follow us on Twitter at @FoodThoughtPod, and you can drop us a line at ThoughtAboutFood on Gmail. Leave us a review! It helps people find the show. Paul Thompson holds the W.K. Kellogg Chair in Agricultural, Food & Community Ethics at Michigan State University Paul has written a number of excellent books, including From Field to Fork, and his new book Sustainability: What Everyone Needs to Know Paul shared a recipe for migas; check out the recipe because he included a great story at the end: "Here’s a recipe for migas. 1 cup chopped onions; 2 cloves minced garlic; 1 medium tomato chopped; 4-6 tomatillos, chopped; ½ to 1 ½ cup chopped peppers (jalapenos, poblanos, serranos, anaheims—your choice depending on desired heat—in pinch I’ll use green peppers, but I won’t like it); 8 eggs, lightly beaten; 2 cups broken corn chips (not too small) 1½ cup mild melting cheese (Colby jack, you add queso fresco, too, but you need a good melter); peanut or safflower oil to cover the bottom of a large skillet. Heat skillet and saute the peppers, onions, garlic and tomatillos Lower heat and add eggs, stirring constantly. When the mixture starts to thicken add chips and continue to stir; after all chips are covered add cheese and keep stirring. When the eggs are solid (but not rubbery) turn off the heat, add the tomato, stir briskly and cover. They will be ready to eat in two minutes. Serve with tortillas. Some people add chorizo, but I’m usually cooking for a vegetarian or two (not vegan, obviously) and I’ve come to prefer it without meat. Here’s a story to go with the recipe: One of legendary San Antonio restaurants is Mi Tierra, open 24 hours a day in Market Square next to the wholesale farmers market. When I first started going there in the early 80s, breakfast between 5:00 am and 9:00am was their busy time. I always ordered their chiliquiles and fresh squeezed orange juice. (It’s mentioned in Gary P. Nunn’s “What I Like about Texas”.) As Market Square has become more and more of a tourist destination, Mi Tierra has  been upgraded several times and they introduced a simplified and gringofied menu. Now you stand in line anytime between 11:00 am and midnight. When I was there eating alone at 7:00 am in about 2005, the place was almost deserted, but there was a table of about eight mid-30s white guys pestering the waitress with numerous questions about the menu (which no longer mentioned either chiliquiles or fresh squeezed orange juice). When the poor waitress got to me I said I’ll have chililquiles and fresh orange juice. She just wrote it down and didn’t say a thing. Before she could get back to me with my food (and Yes, I did get chiliquiles and fresh orange juice), a gentleman with a graying mustache at the table near mine poked me on the shoulder and said, “We don’t need no stinking menus!”   One of the great moments in my life.   You can get into the difference between migas and chiliquiles, but as you probably know, there are about as many theories on that as there are on barbeque, and like barbeque, everyone is completely convinced that their theory is the right one. The intro and outro music is "Whiskey Before Breakfast" which is both a great traditional song and a nice thing to keep you occupied while you make those migas. It was performed and shared by The Dan River Ramblers under a Creative Commons license.

Chris chats with good friend and Freedom Hunters CEO Anthony Pace to kick off a new year  for the Houndsman XP and Freedom Hunters collaborations. Chris and Anthony recap the  Freedom Hunters event for 2020 that include bob cat hunts, lion hunts, deer hunts, bear hunts  and coon hunts; all with hounds to honor America’s heroes. This episode is one Team HXP is ver y proud of. Freedom Hunters is an organization that  allows us an honorable opportunity to honor our U.S Military Veterans. “From Field to Field”  Chris and Anthony discuss how Houndsmen can Preserve, Protect and Promote the life style  we live all while supporting a worthy cause. Houndsman XP is Powered by Simplecast

Chris chats with good friend and Freedom Hunters CEO Anthony Pace to kick off a new year  for the Houndsman XP and Freedom Hunters collaborations. Chris and Anthony recap the  Freedom Hunters event for 2020 that include bob cat hunts, lion hunts, deer hunts, bear hunts  and coon hunts; all with hounds to honor America’s heroes. This episode is one Team HXP is ver y proud of. Freedom Hunters is an organization that  allows us an honorable opportunity to honor our U.S Military Veterans. “From Field to Field”  Chris and Anthony discuss how Houndsmen can Preserve, Protect and Promote the life style  we live all while supporting a worthy cause. Houndsman XP is Powered by Simplecast

Jeremiah Doughty shares the gear (Traeger) and techniques it takes to make you a grilling guru! It doesn't matter what you're barbecuing or grilling. If you apply what Jeremiah shares you'll take your grilling game to the next level! Jeremiah Doughty is a former restaurant professional and the founder of From Field to Plate, where he teaches people from all over the world how to harvest, clean, and cook their food. He is known for making beautiful and delicious meals for Traeger, his church community, and anybody who attends his classes.**Gearbox Talk is brought to you by GoWild**Download GoWild today. Join a community of shooters, hunters, anglers and outdoor enthusiasts.http://downloadgowild.com/**Products Recommended**Traeger Pro Series - Introductory - https://traeger.uym8.net/54J7nTraeger 575 - https://traeger.uym8.net/L9kZOTraeger Perfect - 780 - https://traeger.uym8.net/D4xkqKamado Joe - https://amzn.to/2YMgJwATraeger 1300 Timberline - https://traeger.uym8.net/V1X6kTraeger Ironwood - https://traeger.uym8.net/JDPmNTraeger The Ranger - https://traeger.uym8.net/g3dW0Traeger The pro 22 - https://traeger.uym8.net/ordyYWeber charcoal grill - https://amzn.to/2VNweCzTraeger pellet sensor - https://traeger.uym8.net/aEdAqWeber iGrill 2 - https://amzn.to/3dNpPxgSous Vide Bags - https://amzn.to/2VsVvS8Meat Your Maker - https://www.meatyourmaker.com/Dalstrong Knives - https://amzn.to/3igSP3SGecko Grip Gloves - https://amzn.to/2BOhUCuGreat Scrape Wood Grill Scraper - https://amzn.to/3ga0HlRThermoWorks Smoke™ 2-Channel Alarm - http://www.thermoworks.com/Smoke?tw=FFTPThermoWorks Thermapen Mk4 - http://www.thermoworks.com/Thermapen-Mk4?tw=FFTPThermoWorks ThermoPop - http://www.thermoworks.com/ThermoPop?tw=FFTPThermoWorks ChefAlarm - http://www.thermoworks.com/ChefAlarm?tw=FFTPThermoWorks DOT - http://www.thermoworks.com/DOT?tw=FFTPShow Notes:From Field to Plate social media- Facebook: https://www.facebook.com/Fromfieldtoplate- Instagram: https://www.instagram.com/fromfieldtoplate/- Youtube: https://www.youtube.com/channel/UCjesAo59rrBW8Smk1lujxZA- Pinterest: https://www.pinterest.com/fromfield2plate/What is Gearbox Talk?The Best Outdoor Gear Show. Period! The GoWild team launched the best hunting, fishing, hiking, and any other outdoor activity gear show on YouTube! Each week Brad will bring in guests to give you the information you need to tackle your next outdoor adv

The best CBD starts out in the field. This is important; just look how many CBD products are on the market. Where do they come from?  Do they work? And what is the science behind CBD? “From Field to Formulation” is about how CBD gets manufactured from the hemp plants at the farm, to the chemist, and finally to our Farmer & Chemist store.Blake Smith, our chemist, LOVES talking about the process and you will get an inside peek behind the manufacturing of CBD. As a bonus we get to know Jason Dunn, Farmer & Chemist store manager. He walks you through the buying process, both in store and online.Farmer & Chemist is dedicated to provide education and quality CBD products to our customers. Purchasing CBD can be daunting at first, but we're here to ensure that you find the product best suited to your needs. Farmer & Chemist is committed to elevating health and wellness by providing the highest quality CBD products on the market and giving you access to expert pharmacists.What makes Farmer & Chemist different? We have pharmacists on staff to answer your questions.FarmerandChemist.com

Nick's show is part of the Sportmen's Nation Podcast Network. "From Field to Fork", there is an art to hunting, fishing, and serving it well - good for the soul and the stomach! As Nick would say “Our aim is not just use it, but celebrate it. No egos, no status, just pursuit of natural protein and a love for wild creation.”The Huntavore Podcast from the Sportsmen's Nation Podcast NetworkQDMA Field to Fork Program for adults from a non-hunting backgroundQDMA Contact: Josh Hillyard at jhillyard@qdma.com

In this episode I get a chance to chat with Jeremiah Doughty from From Field To Plate See all things From Field to Plate here: https://fromfieldtoplate.com Follow Jeremiah on Instagram here: https://www.instagram.com/fromfieldtoplate From Field to Plate is on Facebook here: https://www.facebook.com/Fromfieldtoplate Hear his 'Wild Game Based' Podcast here: https://apple.co/2ymn1Zj To take one of his classes follow this link: https://fromfieldtoplate.com/from-field-to-plate-classes We go into his journey from Long Beach to Huntington Beach to hunting in Wyoming to dealing with intense intestinal issues(which was a problem he had with processing bovine fats) to his classes in Texas to his advice for people going into the blogging business, to his relationship with Traeger, to death threats from Vegans that turned into friendships, to his new cookbook coming out at the end of the year, to his instagram recipes which all cost $15 or less and are made for him to eat(not created just for a photo), to ferrel cows in Hawaii. It's an incredibly interesting and thoughtful interview that I think you will greatly enjoy. 

It's okay to drool while listening to this podcast!In-field care, cooking tips, our biggest mistakes in the kitchen ... and indispensable tools and techniques for the clumsiest of us. That's what Jeremiah Doughty of From Field to Plate will provide - insights from a hunter and culinary adventurer ... and Lab owner.Pluck vs. skin? Legs and thighs as the highlight of a bird on the plate. What the heck is "spatchcocking," anyway, and why should we do it?You'll learn why most waterfowl tastes like liver, and what to do about it. How and why to undercook upland birds, easy recipes and different ways to look at wild food. What we should - and shouldn't - do in the field and kitchen to dazzle our friends and family and turn them into hunters via their stomach.What to do with bones, fruit, pheasant legs and your smoker. Jeremiah also answers YOUR questions Paul Hagemann, Bob Wells, and Andy Upwards!Plus, discounts on gear, advice on succeeding on public-access ground, a dog handling/hunting tip, and the chance to win a Pointer shotgun.(Can't wait for the discounts? Get 10% off and free shipping at Dogtra with the code SLUN10; 30% off your first order at Dr. Tim's performance dog food with the code UPLANDNATION. Win that gun by signing up for the mailing list at findbirdhuntingspots.com.)

The guys chat with wild game chef and hunting advocate, Jeremiah Doughty. Jeremiah created From Field to Plate, a collection of recipes, processing techniques, and content on how to handle your harvest. A true passionate sportsmen, whose connection to hunting is so personal, it has improved the quality of his health. Special Items include; Calling out Midwesterners for eating bland food, challenging Nick to keep taking more from the gut pile, don’t mask flavors, instead compliment them, our responsibilities as hunters to promote the lifestyle. Show Notes: How it all started. Discovering the allergic reaction to bovine fat. Driven to white meat for a year then searched or something else and turning to big game hunting. Learning to big game hunt. Breaking the high cost barrier. Ran into a guy that talked about low cost over the counter tags for Wyoming Antelope and that was the start. The first dish. Teriyaki antelope. The dish stands the test of time and still is a staple dish today. Growing up: Hunting was small game. Family tradition was all about the dove hunt. Wake up, get doves, go swim, go fish repeat. Jeremiah talked his way into the dove camp tradition at 7 years old and was given a 12 gauge to start, that's right, 12 gauge Now Jeremiah is taking his dad's out on his own first hunts. Learning to pair foods. Working in the restaurant business boredom sets in with always being around the same foods. Out of that boredom is a tenacity to get beyond the norm stuff. Telling stories through food. Layers, eating as you go down. Pairing foods with the flavors they naturally have. What they eat, changes how they taste. Use that and see what flavors to bring in the best. Also: Talking favorite big game and small game. Talking motivation and purpose. Going out to find flavors. Finding the unique and different in nature. How to utilize meat in the everyday. Using meat in unique ways, or unique cuts in flavors and not breaking the bank. Talking about what it means to be the “rooter to the tooter” cook. Utilize it all. Including getting into sausage made from deer intestines and feel great about it. Why does he do it? What’s the motivation? To get people excited about eating great wild game, save more, get more and get more people involved. Thoughts on social media influencers and stars. Keep your mouth shut and just hunt. Don't be a social star. Be respectful and be a difference maker. What is R3? Breaking down recruitment, retention and reactivation. Finally, The 2-dish breakdown. You know the deal.

The guys chat with wild game chef and hunting advocate, Jeremiah Doughty. Jeremiah created From Field to Plate, a collection of recipes, processing techniques, and content on how to handle your harvest. A true passionate sportsmen, whose connection to hunting is so personal, it has improved the quality of his health. Special Items include; Calling out Midwesterners for eating bland food, challenging Nick to keep taking more from the gut pile, don't mask flavors, instead compliment them, our responsibilities as hunters to promote the lifestyle. Show Notes: How it all started. Discovering the allergic reaction to bovine fat. Driven to white meat for a year then searched or something else and turning to big game hunting. Learning to big game hunt. Breaking the high cost barrier. Ran into a guy that talked about low cost over the counter tags for Wyoming Antelope and that was the start. The first dish. Teriyaki antelope. The dish stands the test of time and still is a staple dish today. Growing up: Hunting was small game. Family tradition was all about the dove hunt. Wake up, get doves, go swim, go fish repeat. Jeremiah talked his way into the dove camp tradition at 7 years old and was given a 12 gauge to start, that's right, 12 gauge Now Jeremiah is taking his dad's out on his own first hunts. Learning to pair foods. Working in the restaurant business boredom sets in with always being around the same foods. Out of that boredom is a tenacity to get beyond the norm stuff. Telling stories through food. Layers, eating as you go down. Pairing foods with the flavors they naturally have. What they eat, changes how they taste. Use that and see what flavors to bring in the best. Also: Talking favorite big game and small game. Talking motivation and purpose. Going out to find flavors. Finding the unique and different in nature. How to utilize meat in the everyday. Using meat in unique ways, or unique cuts in flavors and not breaking the bank. Talking about what it means to be the “rooter to the tooter” cook. Utilize it all. Including getting into sausage made from deer intestines and feel great about it. Why does he do it? What's the motivation? To get people excited about eating great wild game, save more, get more and get more people involved. Thoughts on social media influencers and stars. Keep your mouth shut and just hunt. Don't be a social star. Be respectful and be a difference maker. What is R3? Breaking down recruitment, retention and reactivation. Finally, The 2-dish breakdown. You know the deal.

The guys chat with wild game chef and hunting advocate, Jeremiah Doughty. Jeremiah created From Field to Plate, a collection of recipes, processing techniques, and content on how to handle your harvest. A true passionate sportsmen, whose connection to hunting is so personal, it has improved the quality of his health. Special Items include; Calling out Midwesterners for eating bland food, challenging Nick to keep taking more from the gut pile, don't mask flavors, instead compliment them, our responsibilities as hunters to promote the lifestyle. Show Notes: How it all started. Discovering the allergic reaction to bovine fat. Driven to white meat for a year then searched or something else and turning to big game hunting. Learning to big game hunt. Breaking the high cost barrier. Ran into a guy that talked about low cost over the counter tags for Wyoming Antelope and that was the start. The first dish. Teriyaki antelope. The dish stands the test of time and still is a staple dish today. Growing up: Hunting was small game. Family tradition was all about the dove hunt. Wake up, get doves, go swim, go fish repeat. Jeremiah talked his way into the dove camp tradition at 7 years old and was given a 12 gauge to start, that's right, 12 gauge Now Jeremiah is taking his dad's out on his own first hunts. Learning to pair foods. Working in the restaurant business boredom sets in with always being around the same foods. Out of that boredom is a tenacity to get beyond the norm stuff. Telling stories through food. Layers, eating as you go down. Pairing foods with the flavors they naturally have. What they eat, changes how they taste. Use that and see what flavors to bring in the best. Also: Talking favorite big game and small game. Talking motivation and purpose. Going out to find flavors. Finding the unique and different in nature. How to utilize meat in the everyday. Using meat in unique ways, or unique cuts in flavors and not breaking the bank. Talking about what it means to be the “rooter to the tooter” cook. Utilize it all. Including getting into sausage made from deer intestines and feel great about it. Why does he do it? What's the motivation? To get people excited about eating great wild game, save more, get more and get more people involved. Thoughts on social media influencers and stars. Keep your mouth shut and just hunt. Don't be a social star. Be respectful and be a difference maker. What is R3? Breaking down recruitment, retention and reactivation. Finally, The 2-dish breakdown. You know the deal.

GERARD MASIH!!! Will met Gerard at the From Field to Plate 101 Class. We talk being a new hunter and photographer in California.  You’ll see very quickly he is very passionate about duck hunting, photography, and his faith.  For more Sonic Campfire go to www.rutandriverpursuits.com .  Follow us on social media by searching  Rut and River Pursuits.  Music: The Native Howl   Instagram:  @gmas101 youtube:      search Gerald Sardar

"I brought people here to show them there's a better way to do life. To do hunting. Butchering. Cooking. To think outside the box when it comes to getting dirty for your dinner. No one wants to help anyone in this industry. We're losing our culture. We're losing what we are and who we are. From Field to Plate classes are to do the opposite." — Jeremiah Doughty, Wild Game Chef with From Field to Plate Today’s audio is brutal at some points. And I will not apologize. So goes it in the field, so goes this podcast.   You’re going to hear the sound of guts suctioning out of a big game animal. You’ll hear a 70 pound gut bucket dragged across pavement. And you’ll hear the loud bangs and frying sounds in the kitchen as we cook up said animal. The quality of this podcast is in the realness. This show was captured during that process so many of us know well—immediately after an animal expires, and during the consumption of that animal. This is a special show coming from my recent trip to Texas. I knew finding time in this busy trip to do a podcast with Jeremiah would be tough. We hunted our tails off. We butchered for hours. And we ate. A lot. So we did this show while Jeremiah did what he does best.  If you don’t know Jeremiah, he’s the man behind From Field to Plate. You can find him on GoWild, Facebook or Instagram. His website is a wealth of information. He’s a wild game chef, or the Wild Chef, as we’ve been calling him. Jeremiah was one of the first 50-60 people to use the GoWild app. He tested it out before it launched and I knew he was someone I wanted to work with. Food is my thing. I’m hyper passionate about it, and likewise, I love hunting and see it as a tool to improve my food. Jeremiah’s story is similar. We don’t get into his story as deeply here. If you want to learn more about his background, go to episode 13 of Restless Native. He explains it there. For this show, we wanted to talk to him in his element. As he’s doing what he loves most— butchering and cooking. This guy is one of my favorite people. I mean that. I’ve gotten to know him on GoWild, via text messages and calls, and once I met him in person last week, it was like we had known each other for years. I am lucky to call this guy my friend. And I’m proud of what my friend is doing in this industry. I believe in him, and his brand, and I think his approach to game is spot on. No matter your experience in the woods, You will learn something on this show. I am fairly confident you haven’t heard a podcast like this before. This is real. This is raw. This truly From Field to Plate. Visit Jeremiah's website for recipes and more.   Restless Native is Sponsored by Houston Safari Club Foundation Restless Native is brought to you by Houston Safari Club Foundation. This organization is a great supporter of hunters and conservation, and I am proud to partner with them. Hunting and conservation, what’s not to like, right? If you agree, great. Then I want you to come on to Houston, Texas with me to attend the Houston Safari Club Foundation’s Convention and Hunting Expo. This is a great chance for a family trip or a break away with the buddies. The convention is a celebration of wildlife, wild places and the hunting lifestyle we all love. It has thousands of visitors and exhibitors coming from all over the globe for a three day exposition. Beyond the convention, you can experience some amazing entertainment, with performances from folks like Corey Morrow, Rickey Davis and Billboard chart-frequent flyer, Kevin Fowler. There are banquets and luncheons, auctions and more stuff than I possibly have time to tell you about right now. And as Joe said in his most recent interview, Houston is a great place to spend a weekend and grub. You know what the best part of all of this is? Your tickets and support of this expo help fulfill Houston Safari Club Foundation’s mission of preserving the sport of hunting through e...

As many of you know, GoWild has partnered with From Field to Plate and SIXSITE to promote hunter recruitment with a sweepstakes valued at over $4,500. The sweepstakes ran for 2 months, and collectively generated nearly 3,000 new hunters and anglers for 2018. "I know this is a drop in the bucket in what the industry needs, but we're proud to be working with people and brands who understand that if we all just work together, these small efforts can eventually create bucket loads of new hunters and anglers," said GoWild Co-Founder Brad Luttrell. "For being as young of a company as we are, we're proud to see our little ol' community be this activated and inspired to jump in and solve this R3 issue." Team GoWild sat down on August 1 and called one random winner for the sweepstakes. You can listen to the episode above to see who won and just how that announcement went. The winner will join GoWild Co-Founders Brad Luttrell and Donovan Sears on an all-expense-paid hunting trip to Texas, where wild game chef Jeremiah Doughty will teach his process of hunting, butchering and cooking whitetail. SIXSITE will outfit the winner in their USA-made, high-quality camo. "We want to give back to those who are giving," said Doughty. "I want to be a part of the winner's life, because this will be a person who is pledging to help make an impact." Note: There is no video. Sorry. **About SIXSITE** Founded in 2015, SIXSITE is a high-performance hunting and outdoor apparel and gear provider. Its products are Navy SEAL-designed, built in the U.S. and constructed with tactical knowledge about how to make gear work best. SIXSITE operates on three core principles – produce gear designed by and made to satisfy the demands of a veteran U.S. Navy SEAL; build in America – always have, always will; and offer gear that delivers a great value and experience for the outdoors. Users of GoWild and listeners of Restless Native may recall SIXSITE's founder, Stephen Holley, joining GoWild Co-Founder Brad Luttrell for a podcast. The show is highly regarded as one of the best Restless Natives yet by many listeners. Listen to the interview to learn more about the company's founder, his goals and why it was important to him to create a product that was made in the USA. GoWild is proud to partner with a company with such a strong belief system and great products. Learn more about SIXSITE's products: https://sixsitegear.com/ **Restless Native is Brought to you by Houston Safari Club Foundation** This episode of Restless Native is brought to you by Houston Safari Club Foundation. GoWild is working with Houston Safari Club Foundation, and you know about some of the conservation efforts this group participates in. This is an amazing organization, that is not only funding conservation efforts, they’re helping kids further their education, learn how to get outdoors and actively tackle R3 efforts. Houston Safari Club Foundation has put $2.1 million into scholarships for hunters. That is, they are paying for scholarships to kids who are proven outdoors enthusiasts with hunting backgrounds. These are future decision makers and educators. They tackle Hunter Recruitment first hand with outdoor programs that have introduced hundreds of students to hunting experiences and career opportunities. Houston Safari Club Foundation has also provided $3.5 million in hunter-funded programs for habitat and wildlife improvements, anti-poaching and outdoor education. Members can connect with individuals from diverse fields, sharing a passion for hunting. Go back and listen to Joe’s interview if you missed it—he talks about all kinds of amazing events they host for these efforts. Members also enjoy an active community, with monthly events and of course, the annual convention where members gather to socialize and share experiences. Learn more.

"As an industry, if we keep drinking out of the same watering hole, we're all going to be thirsty." — Joshua Stratton, Against the Current I love disruptive people. If you’re building a product, or using products or marketing tactics in an unexpected way, or doing something entirely different, that takes courage. That’s Joshua Stratton. Today’s guest is not afraid to speak his mind. He’s not afraid to talk about the shortcomings of the outdoors industry. And he’s not afraid to talk about his shortcomings. Joshua didn’t come from hunting heritage. So in a lot of ways, he’s the guy we’ve talked so much about recruiting. We need people who might find this way of life interesting for the recreation and the meat acquisitions—not because it’s what their grandfather did. That’s a great tactic to grow the lifestyle we all love. Joshua and I talk about those R3 efforts, that’s recruitment, retainment and re-engagement. But we’re going so much deeper. This guy gets deep. We’re going to discuss religion, humanity, parenthood, consumerism, business and bears. And more. Joshua and I met at POMA, or the Professional Outdoor Media Association. Enter the From Field to Plate Sweepstakes, brought to you by SIXSITE Don't miss National Conservation Week This episode is brought to you by Houston Safari Club Foundation This episode of Restless Native is brought to you by Houston Safari Club Foundation. GoWild is working with Houston Safari Club Foundation, and you know about some of the conservation efforts this group participates in. This is an amazing organization, that is not only funding conservation efforts, they’re helping kids further their education, learn how to get outdoors and actively tackle R3 efforts. Houston Safari Club Foundation has put $2.1 million into scholarships for hunters. That is, they are paying for scholarships to kids who are proven outdoors enthusiasts with hunting backgrounds. These are future decision makers and educators. They tackle Hunter Recruitment first hand with outdoor programs that have introduced hundreds of students to hunting experiences and career opportunities. Houston Safari Club Foundation has also provided $3.5 million in hunter-funded programs for habitat and wildlife improvements, anti-poaching and outdoor education. Members can connect with individuals from diverse fields, sharing a passion for hunting. Go back and listen to Joe’s interview if you missed it—he talks about all kinds of amazing events they host for these efforts. Members also enjoy an active community, with monthly events and of course, the annual convention where members gather to socialize and share experiences. Learn more

“It hit me that if this could happen to a 10 year old, it could be me. For a minute I was lost, not knowing what to do next. Since my experience going hunting, I’ve done things I would have never done before.” — Marcus Stiggers, SIXSITE When I look at our industry, I’m inspired most by brands that market through empowerment, not impossibility. SIXSITE is one of those brands. Stephen Holley, the founder, understands that he makes a high end product, but he also understands the market well. He’s marketing to a new generation of hunters. And he’s marketing to a generation that’s largely untapped. While SIXSITE does make high-quality gear, the organization understands the lay of the land. They’re doing their part to get more people outside. Overall, that creates a healthy industry, and a healthy industry is good for business. And also at the root of this is doing the right thing. We’re going to hear from one of those people that SIXSITE has activated. Marcus Stiggers has suffered incredible loss. And he’s going to tell us about that loss, and how it’s changed his life. And how all of this ultimately brought him into this wonderful world of hunting. This podcast is hard to summarize. Overall, I am proud to know and work with, Stephen Holley. I respect what they’re doing in the industry and that they’re playing the long game. I also have an incredible amount of respect for Marcus for what he’s gone through and how he’s pushing Away Video Afield Cookbook link Link to podcast with him on Hunting Collective SIXSITE’s website New video of Marcus’ first hunt **This episode is brought to you by Houston Safari Club Foundation** This episode of Restless Native is brought to you by Houston Safari Club Foundation. GoWild is working with Houston Safari Club Foundation, and you know about some of the conservation efforts this group participates in. This is an amazing organization, that is not only funding conservation efforts, they’re helping kids further their education, learn how to get outdoors and actively tackle R3 efforts. Houston Safari Club Foundation has put $2.1 million into scholarships for hunters. That is, they are paying for scholarships to kids who are proven outdoors enthusiasts with hunting backgrounds. These are future decision makers and educators. They tackle Hunter Recruitment first hand with outdoor programs that have introduced hundreds of students to hunting experiences and career opportunities. Houston Safari Club Foundation has also provided $3.5 million in hunter-funded programs for habitat and wildlife improvements, anti-poaching and outdoor education. Members can connect with individuals from diverse fields, sharing a passion for hunting. Go back and listen to Joe’s interview if you missed it—he talks about all kinds of amazing events they host for these efforts. Members also enjoy an active community, with monthly events and of course, the annual convention where members gather to socialize and share experiences. Learn more: http://hscfdn.org **Enter the From Field to Plate Sweepstakes Win a Free Hunt** Make sure you check out our sweepstakes with From Field to Plate and SIXSITE! It's an awesome opportunity to hang out with me, Donovan and Jeremiah Doughty in Texas hunting and cooking whitetail deer. The winner will get some sweet SIXSITE gear and an all-expense-paid trip to Texas. Learn how to enter: https://timetogowild.com/blogs/news/gowild-announces-the-from-field-to-plate-sweepstakes Learn about our sponsor, SIXSITE Gear: https://sixsitegear.com/

In this episode of The Country Gent Podcast, our guest is Game Chef of the Year finalist Esther Veerman AKA The Country Cook. Esther's mission is to make game more accessible and get more people cooking with this healthy, nutritious and sustainable source of meat. Her book From Field & Moor: A Country Cook's Sport contains some delicious recipes which make it easy to use game. The book is only available directly from Esther – all contact details are on her website: https://www.broadshousefarm.co.uk or you can contact her via her Facebook page. The post Esther Veerman AKA The Country Cook – Making Game More Accessible, Simple Game Recipes, Picking up on Grouse Moors appeared first on The Yorkshire Gent.

Alaska made me think. Join me on this quick recap as I share my takeaways from the trip. We're skipping the show notes on this one. Let's just say we're going deep. **This episode is brought to you by Houston Safari Club Foundation** This episode of Restless Native is brought to you by Houston Safari Club Foundation. GoWild is working with Houston Safari Club Foundation, and you know about some of the conservation efforts this group participates in. This is an amazing organization, that is not only funding conservation efforts, they’re helping kids further their education, learn how to get outdoors and actively tackle R3 efforts. Houston Safari Club Foundation has put $2.1 million into scholarships for hunters. That is, they are paying for scholarships to kids who are proven outdoors enthusiasts with hunting backgrounds. These are future decision makers and educators. They tackle Hunter Recruitment first hand with outdoor programs that have introduced hundreds of students to hunting experiences and career opportunities. Houston Safari Club Foundation has also provided $3.5 million in hunter-funded programs for habitat and wildlife improvements, anti-poaching and outdoor education. Members can connect with individuals from diverse fields, sharing a passion for hunting. Go back and listen to Joe’s interview if you missed it—he talks about all kinds of amazing events they host for these efforts. Members also enjoy an active community, with monthly events and of course, the annual convention where members gather to socialize and share experiences. Learn more. **Enter the From Field to Plate Sweepstakes Win a Free Hunt** Make sure you check out our sweepstakes with From Field to Plate and SIXSITE! It's an awesome opportunity to hang out with me, Donovan and Jeremiah Doughty in Texas hunting and cooking whitetail deer. The winner will get some sweet SIXSITE gear and an all-expense-paid trip to Texas. Learn how to enter Learn about our sponsor, SIXSITE Gear

"I caught a 125 pounder, and the guide looked at it and said, 'We gotta turn it loose.'" — Bobby Stoker recapping his trip to Alaska. Today’s episode is interesting. We’re going to hear some stories from two different generations, in the same industry but approaching it from vastly different angles. Bobby Stoker is a third generation tobacco man. Jared Boyce, better known by many as simply “Outlaw,” is a famous YouTuber in the tobacco and outdoors space. I recently fished with both of these guys in Alaska, chasing King Salmon, Halibut, Lingcod, and yes, even those unworthy little black bass (more on that in the show). We had a great time, and one night we decided to bust out the podcast and video gear and record a conversation. I've worked with Bobby and Stokers a lot over the years, but I wasn’t sure what to expect when I met Jared. I was pretty sure this guy was a content creating genius, having tapped into a perfect niche—one that was underserved on the content perspective, and one he understood well. Jared is as I expected—very intelligent, and there's more to him than you can get from his YouTube channel. That said, his YouTube channel is full of hilarious parody and wild hunting and fishing content, so be sure to check that out. This interview closes out in the weirdest way. I can’t even tease it. You just have to listen to it to find out what happened. It was completely unscripted and unpredictable. I mean, you can’t predict or set this up. If you don’t believe it’s real, find Jared’s youtube channel and watch the video. I haven’t seen his video yet but I can’t imagine this part didn’t make it in. More about Stoker's and future sweepstakes Jared on YouTube Jared's Video from this Show **Enter the From Field to Plate Sweepstakes Win a Free Hunt** Make sure you check out our sweepstakes with From Field to Plate and SIXSITE! It's an awesome opportunity to hang out with me, Donovan and Jeremiah Doughty in Texas hunting and cooking whitetail deer. The winner will get some sweet SIXSITE gear and an all-expense-paid trip to Texas. Learn how to enter Learn about our sponsor, SIXSITE Gear

Surprise! Bonus content! Parker and Blake with Southern Ground recently had me onto their show to chat GoWild, hunting, cooking and life. After doing the show, I really liked these guys. We liked them enough to become partners with their network. So GoWild is sponsoring the fellas at Southern Ground. In support of our investment in them and our belief in their efforts, we're bringing you the Southern Ground interview with me, Brad Luttrell. Enjoy!   Check out Southern Ground: https://sportsmensnation.com/podcasters/southern-ground Check out the From Field to Plate Sweepstakes, brought to you by SIXSITE: https://timetogowild.com/blogs/news/gowild-announces-the-from-field-to-plate-sweepstakes Learn about SIXSITE: https://sixsitegear.com/ Learn about From Field to Plate: http://fromfieldtoplate.com/

“I’m here today because of the way my grandfather established this brand. I’m still riding the wave today.” — Adam Weatherby Seven decades ago, Weatherby magnums were flipping the industry on its head for their velocity and flat trajectory performance. And they’re still leading the way. Weatherby needs no intro. It’s the gun you’ve lusted for. It’s an elite brand you respect, even if you’ve never fired one or even seen one yourself. That kind of brand equity takes sweat equity. And Roy Weatherby had that and more. Today we're talking to Adam Weatherby, the President of Weatherby and grandson of Roy. In this episode we'll talk about the legacy and brand that Roy built, how Roy impacted his son, Ed, and Adam's journey to lead. Adam’s done a lot of podcasts, but I promise you, if you’ve heard him before, stick around. He even said at the end of the show, he’s never done a show like this. DON'T MISS THE FROM FIELD TO PLATE SWEEPSTAKES, SPONSORED BY SIXSITE Also, make sure you check out our sweepstakes with From Field to Plate and SIXSITE! It's an awesome opportunity to hang out with me, Donovan and Jeremiah Doughty in Texas hunting and cooking whitetail deer. The winner will get some sweet SIXSITE gear and an all-expense-paid trip to Texas. Learn more: https://timetogowild.com/blogs/news/gowild-announces-the-from-field-to-plate-sweepstakes Learn about SIXSITE Find delicious recipes & tips

"I thought, 'there's gotta be a better way.' So I said, I'm going to start something to teach people to go from field to plate, with respect, honor and integrity." - Jeremiah Doughty, From Field to Plate This show is with someone with a lot of drive. And talent. And maybe most importantly, a guy with a passion for helping others experience the outdoors. For episode 13, we welcome Jeremiah Doughty, who many of you would probably be more likely to recognize as the "From Field to Plate" guy. He’s a hunter, angler and amazing chef, and in this episode, we'll talk about his path to becoming a guy who's sponsored by some major brands in the industry, as well as how he's turned down more money because to him, it's about the people, not the paycheck. Jeremiah's version of success is probably different from many. He doesn’t care about the Insta-fame. He doesn’t care about the logos that show up at the end of his YouTube videos. To him, it's about helping people, and working with people he cares about. I admire that. Jeremiah doesn’t shy away from his passion for food, his strong faith and his natural desire to hunt. He’s an educator. He’s an inspiration. And after the last year of inappropriate jokes and texting with him as if he’s my personal chef, I’m proud to call him a friend. We'll talk about his background, a few of his favorite hunts, path to big game chef, and we'll answer questions from users. We also have some big announcements at the end of this show, so stay tuned! Relevant Links: Jeremiah’s site Jeremiah’s dove blog about his daughter Venison meatballs Hunt for a Cure

Jeremiah Doughty of From Field to Plate joins Sam on Living Country in the City to talk hunting for food, figuring out how to make a great tasting dish from any animal, how field prep and other variables affect the taste of your meat, testicles, creating a tight-knit SoCal hunting community, what’s wrong with the word “gamey” and using every part of the animal from the esophagus to absolutely everything else. See more on the show notes page at livingcountry.com/30. Learn more about your ad choices. Visit megaphone.fm/adchoices

Today in the episode, we talk with "From Field to Plate" founder, Jeremiah Doughty.  We discuss hunting bears, axis bucks in Texas, California mountain lion problems, SoCal turkeys, politics, religion, the dirty foods industry, havesting animals and cooking them for a living (and a quality life), tips on how to process animals and just genuinely good bro chat.  If you're an outdoorsman, you don't want to miss this!   Links:   From Field to Plate Media: YouTube: https://www.youtube.com/channel/UCjesAo59rrBW8Smk1lujxZA Insta: fromfieldtoplate Twitter: @fromfield2plate Facebook: https://www.facebook.com/Fromfieldtoplate/   Public Land Chronicles Vid: https://www.youtube.com/watch?v=DK06UDBMgTI&t=2s   Our Own Cooking Vid: https://www.youtube.com/watch?v=6j1PdD1wjkY&list=PLJXLU57xVgX2pmNGndCkFjqswss2zs5XB   Music by Tyler and the Tribe: https://www.youtube.com/watch?v=jamNQOuLFvM  

Summary In this episode, we hear from Paul B. Thompson on food ethics and Marcia McKelligan about ethics bowl. Show Notes  Food Ethics Listeners of Examining Ethics can receive a 30% discount on Paul B. Thompson's book, From Field to Fork: Food Ethics for Everyone by clicking on this link. Thanks again to Oxford University Press for … Continue reading "Episode One: Food for Thought" The post Episode One: Food for Thought appeared first on Prindle Institute.