Podcast appearances and mentions of jon wipfli

The Captain is back in the cabin with Bob St Pierre in studio, Tommy George talks fishing, Chris Granrud checks in from Rainy Lake, and Jon Wipfli talks cooking.

The Captain is back in the cabin with Bob St Pierre in studio, Tommy George talks fishing, Chris Granrud checks in from Rainy Lake, and Jon Wipfli talks cooking.

The captain is at the cabin with Bob in studio, Tommy George gives you some fishing tips, Todd Amenrude talks some white tail, and Jon Wipfli discusses some wild game cooking.

The captain is at the cabin with Bob in studio, Tommy George gives you some fishing tips, Todd Amenrude talks some white tail, and Jon Wipfli discusses some wild game cooking.

 A book written by Jon Wipfli entitled VENISON has more than 50 gourmet recipes for venison.

The captain is back in the studio, Adam Bartusek talks about his YouTube channel and some fishing tips, Jon Wipfli talks about cooking fish and his recipes, and Dennis Gallenburg checks in from Elk River to chat about his role at Barrington Oaks Veterinary Hospital.

Billy and Bob are in studio! Jon Wipfli talks cooking game and venison, Tom Dokken talks all things dog training, and Tina Dokken talks about her YouTube series and learning to shoot.

Billy and Bob are in studio! Tackle Terry talks how many rods to bring and other fishing tips, Jon Wipfli talks smoked meats and smoking venison, and Lucas Leaf talks Trout opening and boundary waters.

Today we have Jon Wipfli, who runs Animales Barbecue Co: a food truck spot that's responsible for elevating the BBQ scene in the state of Minnesota. Located outside of the Able Seedhouse and Brewery in Northeast Minneapolis, Jon and his team churn out some of the best brisket, ribs, hot links, and pork belly in town.The COVID-19 crisis has pushed Jon into a new business model that operates entirely online. We spoke about the intense struggles he endured in the beginning, the phenomenal response and resiliency of the local community, and our shared love of beans.//Animales Barbecue Co: Want to show your support? Here's how. First, visit their website for ordering options: https://animalesbarbeque.square.site/ You can order food for Friday – Sunday and Thursday through this link. Friday and Saturday pickup is 4pm to 7pm and on Sunday you can get your order from 12pm to 3pm. And then there's Thursday, which is being set aside for full briskets. Order online and drop by from 5pm to 7pm to pick those up.You can find them at 1121 Quincy St NE, Minneapolis, MN 55413

Billy and Bob are joined by show favorite, Tommy George, owner of Animales BBQ, Jon Wipfli, and outdoors man, Tom Carpenter.

Sally Fallon Morell - Founder Of The Weston A. Price Foundation In Episode 11 of the Modern Carnivore Podcast I'm joined by Sally Fallon Morell. Sally is the founder of the Weston A. Price Foundation and also the author of Nourishing Fats - Why We Need Animal Fats For Health & Happiness. Sally had several ailments when she was younger but found that she felt better when she had fat in her diet. This led her to researching the work of Dr. Weston A. Price and then authoring several cookbooks. She then went on to form the Weston A. Price Foundation in 1999 with Mary Enig, PhD. The organization "always aims to provide the scientific validation of traditional foodways". The work of Dr. Price definitely has it's detractors as it flies in the face of much of the modern dietary guidelines. I think you'll find this conversation with Sally very interesting.   The Modern Carnivore Podcast is talking animal fats and a nutrient-dense diet with Sally Fallon Morell. #fat #cookingwild #realwildfoodClick To Tweet Links from Today's Podcast Weston A. Price Foundation Website Books authored by Sally:     Why Listen to The Modern Carnivore Podcast? With all the podcasts out there why would you want to listen to this one? Well, if you're looking for a new adventure in the outdoors we've got some very interesting guests talking about topics related to honest food and wild adventures. Get ready to be entertained and enlightened on topics related to hunting, fishing, foraging...and more. Here are a couple other podcasts you may be interested in: Episode 10: FISH - The Cookbook, with author Jon Wipfli, and Jamie Carlson Episode 9: Foraging For Wild Food with Jenna Rozelle and Jamie Carlson Have a question you'd like answered, or have an idea for the Podcast? Shoot us a note at info@modcarn.com. Subscribe to the Modern Carnivore Podcast on iTunes, Stitcher, Spotify and Podbean. Please support the podcast by giving us honest feedback on iTunes or wherever you listen to the podcast. And if you do like it, don't forget to tell your friends about it! The Modern Carnivore Podcast is talking animal fats and a nutrient-dense diet with Sally Fallon Morell. #fat #cookingwild #realwildfoodClick To Tweet Editor's Note: If you're curious about starting your own hunting journey shoot an email to info@modcarn.com. This content is funded in part through a grant provided by the Minnesota DNR. Learn more about DNR efforts to recruit, retain and reactivate hunters on their website. 

On an Alaskan hunt, Jon Wipfli was able to harvest a bull moose.

On day nine of a 10 day hunt, Jon Wipfli was exhausted after hiking for what seemed to be 100 miles through heavy brush looking for a bull moose.

Jon Wipfli goes moose hunting in Alaska and finds out it isn’t that easy.

FISH Cookbook In today's podcast I sit down with Jamie Carlson and special guest Jon Wipfli. Jon is a Twin Cities chef who grew up in Wisconsin and then went off to get trained at the French Culinary Institute in New York before heading back to the Midwest (Minnesota) where he continued his food journey. He's the founder of Animales Barbeque Co. which sits just outside of Able Seedhouse brewery in the North Loop neighborhood of Minneapolis. He's also the author of the cookbooks VENISON, and the forthcoming FISH cookbook (links below). We talk about growing up in the midwest, learning to hunt and fish, and then dig into what it means to cook great fish. Enjoy the conversation! The Modern Carnivore Podcast is talking FISH (the forthcoming cookbook) with its author Jon Wipfli #fish #fishing #cookingwild #meatClick To Tweet Links from Today's Podcast (Note: Modern Carnivore is part of the Amazon Associates program and may receive compensation from sales that result from clicking on the above links to Amazon.) Why Listen to The Modern Carnivore Podcast? With all the podcasts out there why would you want to listen to this one? Well, if you're looking for a new adventure in the outdoors we've got some very interesting guests talking about topics related to honest food and wild adventures. Get ready to be entertained and enlightened on topics related to hunting, fishing, foraging...and more. Here are a couple other podcasts you may be interested in: Episode 9: Foraging For Wild Food with Jenna Rozelle from "Downeast" Maine Episode 8: Hunting and Fishing In The Boundary Waters Canoe Area Wilderness Have a question you'd like answered, or have an idea for the Podcast? Shoot us a note at info@modcarn.com. Subscribe to the Modern Carnivore Podcast on iTunes, Stitcher, Spotify and Podbean. Please support the podcast by giving us honest feedback on iTunes or wherever you listen to the podcast. And if you do like it, don't forget to tell your friends about it! The Modern Carnivore Podcast is talking FISH (the forthcoming cookbook) with its author Jon Wipfli #fish #fishing #cookingwild #meatClick To Tweet Transcript Of Podcast - Fish Cookbook by Jon Wipfli Introduction: 00:08 Welcome to the Modern Carnivore Podcast. A guide for those interested in hearing more about hunting, fishing and other paths to eating more responsibly. Now here's your host, Mark Norquist. Mark: 00:23 Hello everyone and welcome to this episode 10 of the Modern Carnival or podcast. Today I am joined by John Wipfli and Jamie Carlson. Jamie, you are probably familiar with as he is a regular contributor on Modern Carnivore and if you haven't checked out a couple of his recent recipes, I highly recommend it. One of them is a nettle pasta and if you think about stinging nettles, they're generally something that you want to avoid when you're in the outdoors because obviously they can create a stingy irritation, uh, to your skin. But Jamie shares with everyone a recipe for turning these wild weeds into this beautiful green pasta, which I think is pretty fascinating. Another recipe he recently did was a venison heart tar-tar. If you have not eaten heart from a large angulate like a, like a deer, you're missing out. The tar tar recipe is, is essentially a way to prepare it raw and, uh, I've had heart with Jamie before and I know he knows how to prepare it very well and so I think you would find that recipe fascinating. Fish Cookbook Mark: 01:40 So I'm also joined today by John Wipfli. John is a new guest on the Modern Carnivore podcast. John and I get to know each other several years ago when he was an executive chef developing menus for a major barbecue chain and I knew at that time given his background that he was going to do a lot of amazing things. He was just getting ready to finish up a wild game cookbook called Venison, which we have talked about on Modern Carnivore before and he has a forthcoming cookbook here...

It's Thursday Night FAN Outdoors with Captain Billy Hildebrand and Cold Front Mike Kurre. The guys discuss the polar vortex, and are joined by DNR guest Henry Drews, Mike Frisch to talk ice fishing and how to prepare those fish with Jon Wipfli from Animales BBQ.

It's Thursday Night FAN Outdoors with Captain Billy Hildebrand and Cold Front Mike Kurre. The guys discuss the polar vortex, and are joined by DNR guest Henry Drews, Mike Frisch to talk ice fishing and how to prepare those fish with Jon Wipfli from Animales BBQ.

Jon Wipfli's catering and food business, The Minnesota Spoon, helped him incubate the techniques and recipes that have become the hottest barbecue truck in town, Animales Barbeque. (ep. 122)Support the showFollow the Makers of Minnesota on Facebook, Twitter, and Instagram @MakersofMN. Send story ideas to Stephanie@stephaniesdish.com If you appreciate the work we do here, please subscribe on Patreon Please subscribe to My newsletter at https://stephaniehansen.substack.com/ so you don't miss an epiosde of the Makers of Minnesota This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

Jon Wipfli’s catering and food business, The Minnesota Spoon, helped him incubate the techniques and recipes that have become the hottest barbecue truck in town, Animales Barbeque. (ep. 122)Support the show (https://www.patreon.com/StephanieHansen)

Jon Wipfli’s catering and food business, The Minnesota Spoon, helped him incubate the techniques and recipes that have become the hottest barbecue truck in town, Animales Barbeque. (ep. 122)Support the show (https://www.patreon.com/StephanieHansen)

Jon Wipfli, Jack Hennessy, Tackle Terry and Tom Dokken The morning Jon WIpfli came in with breakfast.

Jon Wipfli, Jack Hennessy, Tackle Terry and Tom Dokken The morning Jon WIpfli came in with breakfast.

J.P. Tessier, Dennis Gallenburg, Jon Wipfli and Tackle Terry joined Billy and Bob.

J.P. Tessier, Dennis Gallenburg, Jon Wipfli and Tackle Terry joined Billy and Bob.

Guests today: Jason Durham, Lou Cornicelli, Tackle Terry and Jon Wipfli

Guests today: Jason Durham, Lou Cornicelli, Tackle Terry and Jon Wipfli

In this "Best of" edition, Dara chats with chef & MN native Amy Thielen about her new memoir. We also hear from Jon Wipfli of Famous Dave's and The Minnesota Spoon.

Minnesota Spoon founder Jon Wipfli discusses what you can do to make backyard smoking more efficient. Then, what are the best recipes for lentils?