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Summary: In this episode, professional forager and culinary alchemist Pascal Baudard takes us on a deep dive into the world of wild foods, fermentation, and sustainable foraging. He shares his journey from a small town in Belgium to becoming a pioneer in the wild food movement in Southern California. The conversation explores the culinary possibilities of invasive species, forgotten flavors, and ancient grains, along with traditional preservation techniques and the art of mustard and bread making. Pascal also discusses wild brewing, the medicinal uses of native plants, and the environmental impact of modern agriculture. With a strong focus on sustainability, he offers practical advice for incorporating wild ingredients into everyday cooking and inspires a renewed appreciation for working with nature. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices Guest: Urban Outdoor Skills Pascal Baudar Instagram Wildcrafted Fermentation Takeaways: Pascal's journey into foraging began with his grandmother's teachings. Food preservation techniques are crucial for utilizing wild foods. Invasive species can be culinary treasures rather than nuisances. Rediscovering forgotten flavors can enhance modern cuisine. Sustainable foraging practices benefit both the environment and local communities. Learning about wild food can start with just one plant a week. Dandelion is a common and nutritious wild edible. Local resources are often overlooked in modern food systems. Food waste can include native plants. Mustard can be made from unique local ingredients. Pascal creates a unique smoky beer using wild oats and barley. Traditional brewing involves boiling plants and adding sugar for fermentation. Medicinal properties can be infused into beers using various herbs. The possibilities in brewing are endless and exciting. Sustainability in cuisine is crucial for environmental health. Foraging native plants can enhance culinary experiences. Pascal's upcoming book will focus on edible grains and seeds. Exploring wild foods can inspire creativity in cooking and brewing. Chapters: 00:00 Exploring the Wild Pantry 02:58 Pascal's Journey into Foraging 06:13 The Art of Food Preservation 08:59 Invasive Species and Culinary Opportunities 11:51 Rediscovering Forgotten Flavors 15:02 Sustainable Foraging Practices 17:54 Getting Started with Foraging 20:58 Incorporating Invasive Plants into Cooking 35:36 Exploring Fermentation and Gourmet Flavors 39:10 Innovative Uses of Local Ingredients 42:46 The Art of Mustard Making 46:10 Rediscovering Ancient Grains and Seeds 51:24 Insights from Bog Bodies and Ancient Diets 56:07 The Journey of Wild Brewing and Bread Making 01:01:59 Crafting Wild Beers: A Journey into Fermentation 01:10:39 The Art of Traditional Brewing: Techniques and Ingredients 01:20:24 Philosophy of Foraging: Sustainability and Environmental Impact 01:23:40 The Future of Wildcrafted Cuisine: Knowledge and Innovation Keywords: Foraging, fermentation, wild food, culinary alchemy, sustainable cooking, invasive species, food preservation, wild crafting, edible plants, wild pantry, fermentation, gourmet food, wild ingredients, ancient grains, local flavors, sustainable cooking, food waste, wild beer, fermentation, traditional brewing, sustainability, foraging, herbal wine, environmental impact, wildcrafted cuisine, native plants, culinary innovation Learn more about your ad choices. Visit megaphone.fm/adchoices

Due to some copyright issues we had to do a reissue of this episode.We welcome returning psychic, medium, clairvoyant, and experiencer Gemma Jade! We take a dive with Gemma into the world of the Shadow People and the many faces they can present to humans. Hold on to your hats for this one! Links for Gemma:https://www.youtube.com/c/GemmaJadeYTNews:https://www.actionnews5.com/2022/05/28/conjuring-home-sells-15m-paranormal-investigations-remain-open-public/?fbclid=IwAR14qzG8LZ37i9a3eB8IA9IW6V5vWAzUJUr9WxItB4k2F7QTNlo1-QRPMmUhttps://linktr.ee/mi.ufo.podcastBuy us a coffee: https://www.buymeacoffee.com/miufopodcaqJoin the Facebook Group: https://www.facebook.com/groups/259697531239011Follow us on Twitter: @mi_UFOFollow us on Instagram: https://www.instagram.com/miufospep/Like and subscribe on YouTube: https://www.youtube.com/c/MichiganUFOSightingsandParanormalEncountersPodcastIntro music: Balance by THIK from the album Shok the World

Summary: In this episode, Justin Townsend and Adam Berkelmans discuss the evolving landscape of hunting in North America, focusing on the rise of food-focused hunters and urban deer hunting. They are joined by AJ DeRosa, who shares his insights on urban deer hunting, the importance of food in hunting culture, and the unique culinary experiences that come with wild game. The conversation explores the challenges and opportunities in modern hunting, conservation policies, and the stories that connect hunters and non-hunters alike. In this conversation, the speakers delve into various topics related to hunting, cooking, and conservation. They discuss the value of bear meat and fat, innovative cooking techniques using indigenous ingredients, and the underappreciated culinary potential of octopus. The conversation transitions into the origins and growth of Project Upland, emphasizing its authenticity and commitment to ethical hunting practices. The speakers also address the challenges facing hunting and conservation today, including the need for a more responsible approach to wildlife management and the importance of acknowledging the impact of lead in hunting. In this conversation, AJ discusses the evolving landscape of hunting, emphasizing the need for the community to embrace scientific truths and adapt to changing practices. He highlights the curiosity of younger hunters, the challenges of recruitment through the R3 program, and the integral role of food in hunting culture. AJ also delves into the political aspects of conservation, arguing that the narrative surrounding hunting has been skewed by partisan politics. He advocates for diplomacy and collaboration among hunters and conservationists to ensure the future of hunting rights and wildlife management. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices The Art of Venison Sausage Making Guest: AJ DeRosa Instagram Project Upland Instagram Project Upland Website Takeaways: Wild food is reshaping the way we think about hunting. Grouse hunting offers a unique culinary experience compared to big game hunting. Learning to handle wild game properly is essential for quality cooking. Diversity in wild game offers a rich culinary experience. Bear fat is highly valued for its culinary uses. Innovative cooking can elevate traditional ingredients. Octopus is an underappreciated delicacy that deserves more attention. Project Upland originated from a desire to spend more time hunting. Younger hunters are more curious and engaged with ecological issues. The narrative around hunting needs to be reframed. Community engagement is crucial for the future of hunting. Chapters: 00:00 Introduction to Wild Food and Hunting Culture 05:31 AJ DeRosa: Background and Urban Deer Hunting 09:31 The Evolution of Hunting Techniques 22:11 The Role of Food in Hunting 28:43 Culinary Experiences with Wild Game 29:10 The Value of Bear Meat and Fat 31:05 Innovative Cooking with Indigenous Ingredients 33:05 Exploring the Culinary Potential of Octopus 33:59 The Birth of Project Upland 38:54 The Authenticity of Project Upland 44:59 The Ethics of Hunting and Conservation 51:59 The Future of Hunting and Conservation Challenges 55:32 Embracing Change in Hunting Practices 58:11 The New Generation of Hunters 01:00:19 R3 Recruitment and Its Challenges 01:04:26 The Role of Food in Hunting Culture 01:07:03 Politics, Conservation, and Public Perception 01:12:39 The Class War in Hunting Rights 01:15:45 Building Bridges: Diplomacy in Conservation 01:20:34 The Future of Hunting and Food Culture Keywords: Wild food, hunting culture, urban deer hunting, conservation policy, food-focused hunters, hunting techniques, culinary experiences, wildlife, food culture, hunting, conservation, food culture, recruitment, public perception, politics, wildlife management, new generation hunters, R3 program, community engagement Learn more about your ad choices. Visit megaphone.fm/adchoices

Summary: Justin and Adam explore the art and history of stew, discussing its definition, historical significance, and cultural variations. They compare stews and soups, highlighting the evolution of stew-making and the importance of indigenous recipes. The conversation delves into ingredient choices, cooking techniques, and the role of umami in flavor enhancement. They emphasize the comfort of stew, the significance of selecting the right cuts of meat, and the versatility of wild game. Various cooking methods, including crock-pots, ovens, and open-fire cooking, are discussed, along with practical tips and recipes for creating delicious stews. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices Recipes: Venison Shank Sagamité African Wild Hog Stew – Potjiekos Venison Heart Stew Rabbit, Deer, Pumpkin Beer Stew Lebanese Goose and Potato Stew Coconut Fish Stew Turkish Venison Meatball Stew Creamy Venison Meatball & Gnocci Stew Jalapeño Whitetail Stew Lobster Mushroom Obe Ata Stew Sudanese Rijla – Purslane, Lamb, and Lentil Stew How to Make Brown Venison Stock Homemade Lobster Stock Basic Dashi Stock Takeaways: Stews have a higher solid to liquid ratio than soups. Cultural variations of stews exist worldwide, including chili and curry. The first recorded recipe for stew dates back 4,000 years. Indigenous peoples have unique methods of making stews. Modern stews evolved from historical recipes in Europe. Stews are popular among hunters for their ability to tenderize tough meats. Irish stew became prominent during the potato famine. Stews can be enjoyed year-round, not just in cold months. Personal preferences for serving stews vary between bowls and plates. Stew sandwiches are a delicious way to repurpose leftovers. Stew is a comfort food that pairs well with buttered bread. Choosing the right cut of meat is crucial for a good stew. Searing meat enhances flavor through the Maillard reaction. Add vegetables at different stages for optimal texture. Homemade stock is preferred for richer flavor. Umami ingredients can elevate the taste of stew. Cooking in the oven provides even heat distribution. Wild game adds unique flavors to stews. Stews improve in flavor when left overnight. Experimenting with ingredients can lead to delicious results. Chapters: 00:00 Introduction to Wild Game Stews 03:03 Understanding Stews vs. Soups 06:04 Cultural Variations of Stews 08:49 Historical Roots of Stews 11:49 Indigenous Stews and Their Significance 14:51 Evolution of Stews Through Time 18:08 Modern Stews and Their Popularity 20:58 Personal Preferences and Cooking Techniques 24:00 The Comfort of Stew and Personal Preferences 27:00 Choosing the Right Ingredients for Stew 29:57 The Importance of Searing and Thickening 33:09 Adding Vegetables and Flavor Enhancers 35:58 The Role of Liquids and Stocks in Stew 39:05 Umami and Flavor Complexity in Stews 41:47 Cooking Techniques: Oven vs. Crock-Pot vs. Fire 44:59 Wild Game and Unique Ingredients for Stew 48:03 Final Thoughts and Recipes for Delicious Stews Keywords: Wild game, stews, soups, cooking techniques, cultural history, indigenous recipes, food history, culinary traditions, stew recipes, hunting Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode of the ADF Property Podcast, co-hosts Kane Dury from Discover Buyers Agency and Liam Garman discuss the buy, hold, sell strategy for military personnel, addressing the unique challenges of frequent relocations due to posting orders. Kane shares a close call with a cyclone on the Gold Coast, highlighting the challenges of unforeseen events, emphasising the importance of strategic planning, particularly in unpredictable situations. The duo discusses an upcoming report focusing on the top 13 regions, providing military members with high-level guidance on property decisions in key regions. Kane and Liam also share the latest market conditions with 2–4 per cent yields, advising military personnel to assess their situation, with low-yield areas being more attractive for rentvestors. Insights cover Canberra (4.03 per cent), Townsville (4.1 per cent), and Rockingham (3.17 per cent), with Kane emphasising leveraging entitlements, like the Defence Home Ownership Assistance Scheme (DHOAS), for better returns.

Summary: In this episode, Justin Townsend welcomes Nicole Qualtieri, an award-winning outdoor writer, to discuss her journey into the world of hunting, outdoor writing, and the culinary arts. They explore the importance of wild food, the influence of her upbringing, and the creation of her Substack, The Western, which aims to provide a fresh perspective on outdoor culture and food. The conversation highlights the intersection of personal experiences, food, and the outdoors, emphasizing the need for authentic storytelling in the hunting community. She reflects on the soul of writing and the need for deeper connections in the narratives surrounding hunting and food culture. The discussion also explores unconventional food sources, the complexities of eating wild game, and the inherent violence in hunting, leading to a deeper understanding of sarcophagy and zoophagy. In this conversation, Nicole Qualtieri, Adam, and Justin Townsend explore the complexities of food identity, the ethics of hunting, and the cultural taboos surrounding various meats. They discuss the issues of seafood mislabelling, the concepts of sarcophagy and zoophagy, and the importance of storytelling in connecting people to their food sources. The conversation also touches on the role of hunting in conservation and the need for better public engagement in discussions about food and hunting practices. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices Guest: The Incredible Edible Animal Hierarchy The Westrn Instagram Takeaways: The Wild Kitchen series aims to explore the versatility of wild game and foraged foods. Nicole Qualtieri's background includes a unique childhood experience that shaped her love for the outdoors. The Western was born out of a desire to share authentic stories about hunting and food culture. Nicole emphasizes the importance of community and sharing in the hunting world. Her journey into hunting was sparked by a transformative experience in the wilderness. The focus is on long-form storytelling that resonates with readers. The conversation emphasizes the importance of narrative in outdoor writing. Exploring the discomfort in storytelling can lead to more authentic narratives. Seafood mislabelling is a significant issue. Many people have unknowingly eaten mislabeled fish. Hunting connects us to our food in a meaningful way. Cultural taboos influence our food choices significantly. The ethics of eating horses raises important questions. Conservation efforts can be supported through a food-centric approach. Chapters: 00:00 Introduction and Overview of Wild Kitchen Series 03:07 Personal Updates and Outdoor Adventures 06:01 Introducing Nicole Qualtieri and Her Background 08:54 Nicole's Journey into Outdoor Writing and Hunting 12:12 The Influence of Food and Cooking in Nicole's Life 15:03 The Birth of The Western and Its Mission 31:42 Building a Collaborative Writing Community 34:33 The Shift Towards Long-Form Storytelling 39:24 The Importance of Soul in Writing 45:12 Exploring Unconventional Food Sources 52:47 The Complexity of Eating Wild Game 01:01:17 Understanding the Violence of Hunting 01:06:24 Defining Sarcophagy and Zoophagy 01:09:00 The Truth Behind Seafood Mislabelling 01:11:58 Understanding Sarcophagy and Zoophagy 01:14:56 The Connection Between Hunting and Food Identity 01:17:59 Engaging the Public in Hunting Conversations 01:21:05 Cultural Taboos and Food Choices 01:25:11 The Role of Storytelling in Food and Hunting 01:29:51 Exploring the Ethics of Eating Horses 01:34:01 The Future of Food and Conservation Keywords: Wild kitchen, outdoor writing, hunting, wild food, Nicole Qualtieri, MeatEater, food culture, outdoor adventures, cooking, conservation, hunting, storytelling, long-form writing, food culture, wild game, sarcophagy, zoophagy, collaboration, narrative journalism, seafood mislabelling, hunting, food identity, cultural taboos, storytelling, ethics of eating, conservation Learn more about your ad choices. Visit megaphone.fm/adchoices

Summary: In this episode, Justin and Adam explore the ancient art of brining, discussing its science, history, and practical applications in cooking. They delve into the benefits of brining for various meats, especially wild game, and share tips on how to effectively brine and corn meats. The conversation also touches on the historical significance of brining, tracing its origins from ancient civilizations to modern culinary practices, and highlights the resurgence of brining in contemporary cooking, including its role in fermentation and foraging. In this conversation, Adam and Justin delve into the intricacies of brining and corning meats, exploring various techniques, flavor profiles, and safety considerations. They discuss the importance of using different liquids and aromatics in brines, the significance of salt percentages, and the differences between brining and corning. The conversation also highlights creative ways to use corned meats in recipes, encouraging listeners to experiment with their culinary creations. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices Recipes: Corned Venison Hash Breakfast Burritos Venison and Wild Leek Hash Wood Fired Goose Breast Pastrami Margherita Pizza Triple Cheese Canada Goose Pastrami Sandwich Venison Pastrami Ancho and Chipotle Chile Smoked Venison Sausage Takeaways: Brining enhances flavor, tenderness, and preservation of meats. The process of brining involves a salt and water solution. Osmosis is key to the brining process, affecting protein structure. Different types of salt can yield different brining results. Brining times vary based on the type of meat or fish. Curing salts help inhibit bacterial growth during the brining process. Historical brining practices were essential for food preservation. Corned beef became popular in Ireland due to low salt taxes. Pastrami and Montreal smoked meat evolved from corned beef recipes. Brining can also be applied to foraged ingredients and fermentation. You can flavor brines with various aromatics like ginger and garlic. Different meats require different brining percentages for optimal results. Ham and other meats can also be cured and used creatively. Chapters: 00:00 The Art of Brining: Introduction 01:48 Brining Techniques and Tips 04:27 Understanding Brining: Science and Process 12:17 The Importance of Brining for Game Meat 15:44 Historical Perspectives on Brining 25:11 Brining Wild Foods and Foraged Ingredients 28:47 Exploring Flavorful Brines 31:39 Understanding Brine Percentages 34:57 The Art of Corning Meat 39:10 Curing vs. Corning: Key Differences 43:39 Creative Uses for Corned Meat 55:05 Experimenting with Brining Techniques Keywords: Brining, corning, preservation, flavor enhancement, cooking techniques, wild game, food history, fermentation, culinary tips, cooking methods, brining, corning, meat preservation, flavoring, cooking techniques, food safety, curing salts, recipes, culinary experimentation, wild game Learn more about your ad choices. Visit megaphone.fm/adchoices

Summary: This conversation explores the often misunderstood world of edible insects, known as entomophagy. The discussion highlights the cultural significance, nutritional benefits, and sustainability of incorporating insects into our diets. Aly Moore, a passionate advocate for insect consumption, shares her journey and insights into the growing acceptance of bugs as a food source, while addressing common misconceptions and the need for a shift in public perception. In this engaging conversation, the hosts delve into the world of edible insects, discussing their sustainability, safety, and culinary potential. They explore various types of bugs, from crickets to scorpions, and share unique recipes and preparation methods. The conversation also touches on the humane treatment of insects and the role they can play in sustainable food sources, especially in survival situations. In this engaging conversation, the hosts explore the world of edible insects, discussing what to avoid when foraging, the diverse flavors of various insects, and the nutritional benefits they offer. They also share creative recipes that incorporate insects into everyday meals, highlighting the potential for insects to become a staple in sustainable diets. The discussion emphasizes the importance of reconnecting with food sources and the future of insect consumption as a viable solution for food sustainability. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices Guest: Instagram Cooking with Critters Bugible Amazon Shop Takeaways: Edible insects are a sustainable and nutrient-rich protein source. Cultural acceptance of insects varies widely across the globe. Insects can play a significant role in waste management and soil health. Public health and food policy are crucial in promoting entomophagy. The future of food may include more insects due to their efficiency in protein production. Insects can be flavored and tailored for culinary uses, enhancing their appeal. Education and advocacy are key to changing perceptions about eating bugs. Insects like crickets and mealworms are popular for human consumption. Safety guidelines include avoiding dead insects and those that are fuzzy or brightly colored. Crickets have a superior feed conversion ratio compared to traditional livestock. The flavor of insects varies widely based on diet and life stage. Insects can be a crunchy, nutritious snack. Chocolate chirp cookies are a fun way to incorporate bugs. Insects are easier to digest than many processed foods. The future of food may include more insect-based options. Chapters: 00:00 Introduction to Entomophagy 06:56 Aly's Journey into Edible Insects 14:52 Understanding Entomophagy 19:57 Cultural Perspectives on Insect Consumption 27:43 The Benefits of Including Bugs in Our Diet 32:13 The Bug Delivery Delay 33:36 Exploring Edible Insects 35:50 Safety Guidelines for Eating Bugs 37:46 Sustainable Protein Sources 38:24 Mid-Shelf Insects and Unique Preparations 40:21 Top-Shelf Insects and Cooking Techniques 42:15 Humane Methods for Killing Insects 45:15 Gardening and Edible Pests 51:30 Foraging for Insects: What to Avoid 53:29 Exploring Insect Flavors: A Culinary Adventure 55:29 Taste Testing: A Bug Experience 01:01:30 Creative Insect Recipes: From Cookies to Sushi 01:07:34 The Nutritional Benefits of Insects 01:10:27 The Future of Insect Consumption: A Sustainable Solution Keywords: Entomophagy, edible insects, sustainable protein, insect farming, cultural food practices, nutrition, food policy, public health, insect cuisine, environmental sustainability, edible insects, sustainable protein, bug recipes, survival food, insect farming, cooking with bugs, insect safety, protein sources, bug tasting, insect cuisine, insect foraging, edible insects, insect recipes, sustainable food, nutritional benefits, culinary adventure, bug tasting, insect cuisine, future of food, environmental sustainability Learn more about your ad choices. Visit megaphone.fm/adchoices

Summary: In this conversation, Justin Townsend and Mariah Gladstone explore the importance of reconnecting with ancestral foodways and the role of Indigenous cuisine in cultural preservation and environmental sustainability. Mariah shares her journey from growing up in Northwestern Montana to becoming a chef and advocate for indigenous food systems. They discuss the significance of restoring traditional knowledge, making indigenous cuisine approachable, and the joy of experimenting with wild foods. The conversation highlights the connections between food, family, and the landscape, emphasizing the need for accessible recipes that encourage cooking with intention. She explores the intertwined nature of food sovereignty, cultural identity, and political autonomy, advocating for a return to traditional food practices as a means of empowerment. In this conversation, Mariah Gladstone discusses the significance of Indigenous diets, the benefits of foraging, and the challenges posed by food deserts. She shares personal experiences with cooking classes and the transformation of traditional recipes, emphasizing the importance of connecting with local food sources. The discussion also touches on the systemic issues surrounding food accessibility and the need for community resilience in addressing these challenges. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices Guest: Mountains to Oceans -- Kids' Recipes from Native Land Instagram YouTube Takeaways: Reconnecting with ancestral foodways is vital for cultural preservation. Indigenous cuisine can serve as a form of resistance against colonial food systems. Cooking is not just about nutrition; it's about familial relationships and connection to the land. Restoring indigenous knowledge requires making it accessible and engaging for all. Approachability in indigenous cuisine encourages more people to try new ingredients. Experimenting with wild foods opens up a new world of culinary possibilities. Indigenous food systems are diverse and abundant, offering unique ingredients. Community engagement is essential for the revival of traditional food practices. Food was historically used by colonial governments to control indigenous peoples. The loss of food sovereignty has led to a loss of political power for indigenous communities. Food education is essential for promoting healthier eating habits. Connecting with nature through foraging can enhance well-being. Podcasts serve as a modern platform for sharing knowledge and culture. Chapters: 00:00 Reconnecting with Ancestral Food Ways 05:31 Mariah Gladstone's Journey into Indigenous Cuisine 10:24 Restoring Indigenous Knowledge and Food Systems 16:11 Approachability of Indigenous Cuisine 24:42 Experimentation with Wild Foods 24:56 What's Cooking Next? 26:47 Food as a Tool of Resistance 32:26 The Interconnection of Food and Sovereignty 36:53 Engaging with Local Food Systems 45:56 Re-Indigenizing Diets: A Path Forward 55:15 Exploring Indigenous Diets and Cooking Classes 58:17 The Importance of Foraging and Urban Food Sources 01:01:52 Understanding Food Deserts and Their Impact 01:10:21 Redefining Food Accessibility and Community Resilience Keywords: Ancestral food, indigenous cuisine, food sovereignty, environmental sustainability, cultural preservation, decolonizing diets, wild foods, cooking with intention, indigenous ingredients, food systems, food sovereignty, indigenous food systems, resistance, nutrition, cultural identity, local food, decolonization, sustainable agriculture, community engagement, health, Indigenous diets, cooking classes, foraging, urban food sources, food deserts, food accessibility, community resilience, traditional recipes, health benefits, cultural heritage Learn more about your ad choices. Visit megaphone.fm/adchoices

Summary: In this episode, Justin Townsend and Adam engage with Anthony Grogan, host of the Irish Hunting Podcast, to explore the rich traditions of hunting in Ireland. They discuss Anthony's personal journey into hunting, the nutritional benefits of wild game for families, and the importance of ethical hunting practices. The conversation also delves into the various species hunted in Ireland, the cooking techniques for wild game, and the legal aspects surrounding the sale of wild game meat. They discuss the misconceptions about wild game in restaurants, the importance of sustainable hunting, and the evolution of personal taste preferences towards game meat. The conversation also touches on cooking techniques, the significance of family meals, and the often-overlooked culinary potential of pigeon meat. Overall, the discussion highlights the cultural and personal connections to food and hunting. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices Guest: Irish Hunting Podcast Instagram Facebook Takeaways: Hunting traditions in Ireland have evolved over time due to historical factors. Wild game plays a significant role in family nutrition, with many families relying on it for sustenance. Cooking techniques for wild game can be adapted to make it more appealing to children. The Irish Hunting Podcast aims to educate and connect the hunting community. Ethical hunting practices are crucial for wildlife management and conservation. Hunters often have a deeper understanding of animal populations and ecosystems than non-hunters. There are four main species of deer in Ireland, each with unique characteristics. Legal regulations around hunting and selling wild game vary by country. The community aspect of hunting fosters friendships and shared experiences across borders. Hunting can be a sustainable and low-carbon footprint source of food. Most venison sold in stores comes from farms. There's significant mislabeling of wild game in restaurants. Venison is a staple meat for many families. Cooking techniques can enhance the flavor of game meat. Taste preferences can evolve over time with exposure to different foods. Pigeon meat is often underestimated but can be delicious. Family meals can foster communication and connection. Sustainable hunting practices are crucial for wildlife populations. Cooking with wild game can be a rewarding experience. Recipes should be adapted to personal taste rather than strictly followed. Chapters: 00:00 Exploring Irish Hunting Traditions 03:03 Anthony Grogan's Journey into Hunting 08:15 The Role of Wild Game in Family Nutrition 11:25 Cooking Wild Game: Techniques and Tips 13:14 The Evolution of the Irish Hunting Podcast 18:15 Ethics and Management in Hunting 21:38 Species of Game in Ireland 33:29 Legal Aspects of Selling Wild Game Meat 36:36 The Wild Game Debate 39:24 Culinary Preferences and Cooking Techniques 49:54 Evolving Taste Buds and Game Meat Appreciation 56:22 Pigeon Hunting and Culinary Insights Keywords: Irish hunting, wild game, hunting traditions, Anthony Grogan, hunting podcast, game cooking, hunting ethics, deer species, wild game nutrition, hunting community, wild game, venison, cooking techniques, taste evolution, hunting, pigeon hunting, culinary preferences, sustainable food, game meat, food education Learn more about your ad choices. Visit megaphone.fm/adchoices

Summary: This conversation delves into the historical and contemporary significance of trapping in North America, exploring its role in wildlife management, the fur industry, and the cultural implications of hunting and trapping practices. The discussion highlights the need for unity among hunters and trappers, the challenges posed by anti-hunting groups, and the current trends in the fur market, particularly regarding beaver and other fur-bearing animals. In this conversation, Doug Chiasson discusses various aspects of trapping, including fashion trends related to fur, the lifecycle of trapped animals, and the culinary potential of various species. The dialogue also explores the importance of indigenous knowledge in sustainable trapping practices and the resources available for those interested in the fur trade. The conversation concludes with a discussion on the future of trapping and its role in wildlife management and conservation. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices Guest: Doug Chiasson Instagram Fur Institute of Canada Fur Takers of America National Trappers Association Truth About Fur Truth About Fur Podcast Contact: info@TruthAboutFur.com Media: media@TruthAboutFur.com Takeaways: Trapping has deep historical roots in North America, influencing geography and culture. The fur industry is facing challenges but also opportunities for resurgence. Unity among hunters and trappers is essential to combat anti-hunting sentiments. Sustainable fur harvesting practices are crucial for wildlife management. The beaver market is currently strong, driven by fashion trends. Trapping is still a viable source of income for many in rural communities. Fur is a biodegradable and organic product, making it environmentally friendly. There is a growing interest in fur products among younger generations. Indigenous practices offer valuable insights into sustainable trapping and wildlife management. Beaver meat is versatile and can be used in various recipes, similar to traditional meats. There is a growing interest in educating the public about the realities of the fur trade. Trapping regulations vary significantly between Canada and the United States. Supporting the fur trade can be as simple as purchasing fur products. The future of trapping relies on balancing conservation efforts with commercial interests. Trapping plays a crucial role in managing wildlife populations and preventing overpopulation. Chapters: 00:00 Introduction to Trapping and Its Historical Context 17:07 The Role of Trapping in North American History 33:06 Current Trends in Trapping and Fur Markets 34:17 Fashion Trends and Fur Culture 38:57 The Lifecycle of Trapping: From Carcass to Consumption 44:08 Exploring Edibility: What Can Be Eaten from the Trap? 51:58 Indigenous Knowledge and Sustainable Practices in Trapping 55:12 Navigating the Fur Trade: Resources and Support 01:00:04 The Future of Trapping: Balancing Conservation and Commerce Keywords: Trapping, North America, fur harvesting, sustainable hunting, wildlife management, fur industry, historical significance, predator management, nuisance animals, beaver market, trapping, fur trade, sustainable practices, indigenous knowledge, wildlife management, fashion trends, edible wildlife, conservation, fur culture, trapping resources Learn more about your ad choices. Visit megaphone.fm/adchoices

1 April 1942 – While serving as a pilot with No. 405 Squadron, Royal Canadian Air Force, Flight Sergeant Moheddeen Abdull Ghias Howsan and his crew took part in a daring night raid over Nazi-occupied France. A skilled and determined aviator, Howsan was a proud Australian descended from Afghan and Indian immigrants—one of many Muslim ANZACs who answered the call to serve.During the mission, their Wellington bomber was struck by enemy fire and engulfed in flames. As the aircraft fell towards the town of Marly-le-Roi, Howsan fought to maintain control, steering away from homes, a school, and a church. His sacrifice saved the town, but he and his crew paid the ultimate price.To donate in the Soldier on March On Campaign clickhereIntro and Outro byPaul YudinSupport the PodcastBuy the Podcast a Ko-Fi:https://ko-fi.com/iwasonlydoingmyjobpodcastSupport us on Patreon: https://www.patreon.com/IWODMJFor Show Notes, transcripts, and photos, check out the I Was Only Doing My Job Website athttps://www.thedocnetwork.net/.Access to the Discord Server: https://discord.gg/XR3tRznAGMFind the Podcast onFacebook,Twitter,Instagram,Mastodon,YouTube.

In this episode of The Rookies, host Ken Chapman interviews Adam Berkelmans, a culinary explorer and adult onset hunter. Adam shares his unique journey from cooking in the kitchen to hunting in the wild, discussing the challenges he faced, the importance of mentorship, and the joy of butchering and cooking wild game. He emphasizes the deep connection to nature that hunting fosters and offers valuable advice for aspiring hunters. The conversation highlights the culinary adventures that come with wild foods and the surprises that each experience brings. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices Takeaways Adam's journey into hunting began later in life, influenced by his culinary background. He emphasizes the importance of mentorship in learning to hunt. Butchering wild game can be daunting, but practice is key. Cooking wild game offers a unique culinary experience compared to farmed meats. Adam finds joy in the entire process from hunting to cooking. He encourages aspiring hunters to start small and learn through experience. The connection to nature deepens through the act of hunting. Learning about other cultures' cuisines can enhance wild game cooking. Adam's experiences highlight the surprises in flavor and texture of wild game. He believes in using every part of the animal to honor its life. Chapters 00:00 Introduction to Culinary Exploration and Hunting 02:51 The Journey from Kitchen to Wilderness 05:54 Learning to Hunt: Overcoming Barriers 09:05 The Importance of Mentorship in Hunting 12:08 Butchering Wild Game: Tips for Newbies 15:02 From Woods to Plate: The Culinary Experience 18:01 Surprises in Wild Game Cooking 21:07 Learning from Other Cultures 23:58 Hunting and Nature: A Deeper Connection 27:10 Advice for Aspiring Hunters Keywords hunting, wild game, culinary exploration, adult onset hunters, butchering, nature connection, food journey, mentorship, wild foods, cooking tips Learn more about your ad choices. Visit megaphone.fm/adchoices

Summary: In this episode, we explore the culinary philosophy of Jennifer McLagan, an award-winning chef and author, who emphasizes the importance of using every part of the animal in cooking. From blood to bones, she shares innovative recipes and techniques that highlight the value of overlooked ingredients. The conversation delves into her journey as a chef, the significance of sustainable cooking practices, and the creative ways to incorporate blood and bones into everyday meals. In this conversation, the speakers delve into the culinary uses of various animal parts, emphasizing the nutritional benefits of bone marrow, the importance of utilizing bones and fat in cooking, and exploring the often-overlooked odd bits of meat. They share personal experiences and recipes, highlighting the flavors and textures that can be achieved through proper preparation and cooking techniques. In this conversation, Jennifer McLagan shares her insights on the culinary world of offal and organ meats, discussing unique dishes from around the globe, the cultural significance of these ingredients, and the versatility of hearts in cooking. The discussion also delves into the importance of bitter flavors in our diets, the impact of seasonality on food choices, and the health benefits associated with consuming bitter foods. The conversation concludes with reflections on the importance of culinary education and resources for those interested in exploring these themes further. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices Guest: Jennifer McLagan Instagram Kitchen Arts and Letters Bookstore Good Egg Bookstore Takeaways: Eating the whole animal is a responsibility for meat consumers. Blood is often wasted but can be a valuable ingredient. Innovative recipes can make blood more approachable. Bones are essential for making stock and enhancing flavor. Marrow is nutritious and delicious, often overlooked in cooking. Sustainable cooking practices are becoming more popular. Cooking with blood can be as simple as using it in scrambled eggs. Caul fat is a valuable kitchen resource for wrapping and flavoring dishes. Many hunters discard bones, missing out on valuable culinary opportunities. Rendering fat can create liquid gold for cooking. Odd bits like pig's ears and brains can be delicious when prepared correctly. Lungs can be mild and require flavorful accompaniments in cooking. Exploring different animal parts can lead to unique culinary experiences. Offal dishes can be surprisingly mild and delicious. Sweetbreads are a staple in French cuisine. Fat can balance out the bitterness in dishes. Seasonal eating is crucial for flavor and health. Bitter flavors can be acquired over time as taste buds change. Culinary education is essential for exploring unique ingredients. Chapters: 00:00 Introduction to Culinary Philosophy 03:00 The Journey of a Culinary Artist 05:53 The Importance of Using the Whole Animal 08:54 Exploring the Concept of Blood in Cooking 12:06 Innovative Uses of Blood in Recipes 14:54 The Value of Bones in Cooking 18:01 Conclusion and Future Insights 26:09 The Nutritional Power of Bone Marrow 30:53 Maximizing Meat: The Importance of Bones 31:53 The Role of Fat in Cooking 40:01 Exploring Odd Bits: A Culinary Adventure 47:43 Exploring Unique Offal Dishes 50:26 Cultural Significance of Organ Meats 52:52 The Versatility of Hearts in Cooking 55:38 The Importance of Bitter Flavors 01:03:05 Seasonality and Its Impact on Flavor 01:07:48 Closing Thoughts and Resources Keywords: Culinary philosophy, whole animal cooking, blood recipes, bones in cooking, sustainable cooking, Jennifer McLagan, wild food, cooking techniques, food sustainability, innovative recipes, bone marrow, cooking, nutrition, fat, odd bits, venison, culinary uses, hunting, meat preparation, flavor, offal, organ meats, cooking, culinary culture, bitter flavors, foraging, seasonal eating, Jennifer McLagan Learn more about your ad choices. Visit megaphone.fm/adchoices

Summary: In this episode, Justin and Adam speak with chef Kevin Gillespie about the intersection of Southern cuisine, hunting, and foraging. They explore Kevin's culinary journey, the historical significance of wild game in Southern kitchens, and the evolution of American food traditions. The conversation also touches on the local food movement, sustainable practices in hunting, and the importance of educating the public about food sourcing and preparation. Kevin goes on to discus the challenges and opportunities presented by invasive species, the culinary value of wild game, and how these elements intersect with Southern cuisine. He emphasizes the importance of diversifying food sources and the need for a deeper connection to the food we consume. The discussion also touches on ethical eating, local food movements, and the role of community in embracing wild ingredients. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices Guest: Kevin Gillespie Instagram Red Beard Website Gunshow Restaurant Instagram NÀDAIR Restaurant Instagram Kevin Gillespie X Facebook Takeaways: Kevin Gillespie grew up in a family that sourced their food through hunting and gardening. The reliance on wild game was significant in Southern kitchens historically. Wild food has become an elite form of cuisine in modern times. Education about food sourcing is crucial for sustainability. The local food movement has gained traction post-pandemic. Hunting and foraging traditions have evolved over time. The importance of wild game in Southern cooking is often overlooked. Sustainable practices in hunting can help manage wildlife populations. The perception of food has shifted from necessity to choice. Feral hogs present an opportunity for sustainable meat sourcing. We could fix a lot of problems with invasive species. Diversifying our food sources can lead to better sustainability. Culinary value in wild game can enhance public awareness. Southern cuisine has deep roots in wild game cooking. Cooking with wild game connects us to our food sources. Efforts to embrace wild ingredients should be community-driven. Education about food systems is crucial for change. The joy of cooking comes from the effort involved. Wild game can improve traditional recipes significantly. Cultural significance of food should be accessible to all. Chapters: 00:00 Introduction to Southern Cuisine and Hunting 02:31 Meet Kevin Gillespie: A Culinary Journey 10:11 The Importance of Wild Game in Southern Cooking 15:33 Historical Significance of Hunting and Foraging 21:26 Evolution of American Diet and Food Traditions 28:20 Local Food Movement and Its Implications 30:39 Sustainable Practices in Hunting and Foraging 35:10 The Challenge of Invasive Species 39:53 Culinary Value of Wild Game 41:07 Southern Cuisine and Wild Game Recipes 51:21 Connecting with Food: The Human Experience 53:16 Embracing Wild Ingredients in Cooking Keywords: Southern cuisine, wild game, hunting, foraging, Kevin Gillespie, food traditions, local food movement, sustainable practices, culinary journey, American diet, wild game, southern cuisine, invasive species, culinary value, food systems, hunting, ethical eating, local food movements, food education, community engagement Learn more about your ad choices. Visit megaphone.fm/adchoices

Summary: Justin, Collin, and Jack embark on a two-day hunt for sika deer on Maryland's Eastern Shore. They recount their experiences navigating the cold, marshy terrain, developing strategies for hunting this elusive non-native species, and adapting to the environment's unique challenges. They also conduct a taste test, comparing sika deer to whitetail venison, offering insights into their flavors, textures, and culinary potential. Along the way, they share fun facts about sika deer, reflections on the hunt, and cooking ideas for this small but flavorful game animal. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices Key Takeaways Sika Deer Adaptation: Non-native to the U.S., sika deer thrive in Maryland's marshes, offering a unique hunting challenge due to their small size and elusive nature. Hunting Challenges: Ground hunting in cold, marshy conditions requires patience, strategy, and proper gear for success. Taste and Cooking: Sika deer meat is mild, tender, and versatile, ideal for recipes like breakfast sausage or braised dishes. Strategies and Gear: Sitting at marsh-woodland edges and using insulated, waterproof gear were critical to the hunt's success. Unique Experience: Hunting sika deer combines the thrill of a challenging pursuit with the reward of a distinctive culinary experience. Chapters 00:00 Introduction to Sika Deer Hunting 03:12 Taste Test: Whitetail vs. Sika Deer 06:10 Understanding the Sika Deer Species 09:01 Hunting Experience: Planning and Permits 11:50 Hunting Techniques and Strategies 18:09 Field Stories: The Hunt Unfolds 24:12 Reflections on the Hunt and Lessons Learned 28:23 Adapting to Cold Conditions 30:47 Hunting Strategies for Sika Deer 32:16 The Thrill of the Hunt 38:29 Culinary Delights: Cooking Sika Deer 44:37 Reflections on the Hunting Experience 54:17 Final Thoughts and Future Plans Keywords: hunting, wild food, taste test, Maryland, game animals, hunting techniques, wildlife, outdoor adventure, cooking, Sika deer, hunting strategies, cold weather, culinary experiences, hunting reflections Learn more about your ad choices. Visit megaphone.fm/adchoices

Summary: In this episode, Justin Townsend and Adam explore the world of wild game pasta, discussing everything from the history of pasta to the best ways to pair pasta shapes with wild game. They share personal hunting experiences, delve into the origins of pasta, and provide insights on choosing the right pasta for different dishes. They explore the intricacies of pasta, from the various shapes and their culinary uses to essential cooking techniques for perfect pasta. They then delve into the importance of aromatics, the art of crafting ragu, and the unique ways to incorporate wild game and foraged ingredients into pasta dishes. The discussion also highlights seasonal recipes, umami boosters, and creative cooking methods that elevate traditional dishes. With a wealth of tips and personal anecdotes, this episode serves as a culinary guide for novice and experienced cooks alike. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices Join our Pig Camp with Hank Shaw Recipes: Harvesting Nature's Top Wild Pasta Recipes Venison Shank Ragu Braised Squirrel Ravioli in a Brown Butter Walnut Sauce Seared Duck Breast with Pumpkin Cream Rigatoni Walleye Spaghetti all'Acqua Pazza Lake Trout-Stuffed Rigatoni with Pesto Sauce Florida Spiny Lobster Mac and Cheese “Crab” Linguine with Hericium How to Make Wild Mushroom Miso Garlic Scampi Ramp Pasta with Sweet Chili Crisp-Butter Wild Greens Mac and Cheese Takeaways: Wild game can elevate pasta dishes with unique flavors. Pasta has a rich history dating back over 4,000 years. The origins of pasta are debated, with many theories. Dried pasta became popular for storage and shipping. Choosing the right pasta shape enhances the dining experience. Different pasta shapes pair better with specific sauces. Quality pasta can be found at various price points. Making pasta at home can be simple and rewarding. Baked pasta dishes benefit from tube-shaped pasta. Homemade pasta can elevate your cooking experience. Always taste pasta while cooking to achieve the desired doneness. Meatballs can be made with various wild game meats. Using fresh herbs can enhance the flavor of meatballs. Using both fresh and dried aromatics can enhance flavor. Caramelization is key to achieving the right garlic flavor. Chapters: 00:00 Introduction to Wild Game Pasta 03:00 Hunting Adventures and Wild Game Experiences 05:57 The History of Pasta: Origins and Evolution 12:00 Pasta Shapes and Their Perfect Pairings 18:01 Choosing the Right Pasta: Fresh vs. Dried 23:57 Exploring Different Pasta Types and Uses 24:38 The Art of Pasta Shapes 30:59 Techniques for Perfect Pasta Cooking 39:03 Wild Game and Pasta Pairings 45:50 Crafting the Perfect Meatball 50:04 Flavor Foundations: The Role of Aromatics 51:59 Crafting Comfort: The Art of Ragu 53:54 Pasta Perfection: Techniques and Tips 55:54 Umami Boosters: Enhancing Flavor Profiles 58:07 Wild Game Wonders: Unique Pasta Recipes 59:59 Seasonal Sensations: Duck and Pumpkin Cream 01:01:57 Wine and Meat: A Flavorful Combination 01:04:02 Cured Delights: Incorporating Charcuterie 01:05:51 Seafood and Pasta: A Match Made in Heaven 01:08:11 Creative Stuffing: Rigatoni and Beyond 01:10:07 Lobster Love: Mac and Cheese Reinvented 01:12:06 Offal in Pasta: A Rich Addition 01:14:10 Foraged Flavors: Wild Mushrooms and Greens 01:15:46 Final Thoughts: Embracing Wild Ingredients Keywords: wild game, pasta, cooking, history of pasta, pasta shapes, hunting, culinary adventure, food pairing, Italian cuisine, wild game recipes, pasta, cooking techniques, wild game, meatballs, pasta shapes, culinary tips, Italian cuisine, food pairing, home cooking, recipes, cooking, pasta, ragu, wild game, umami, flavors, recipes, culinary techniques, foraging, seasonal cooking Learn more about your ad choices. Visit megaphone.fm/adchoices

Summary In this episode of The Rookies, host Ken Chapman interviews Steph Spears, an adult-onset hunter who transitioned from a career in solar energy to sustainable meat sourcing through hunting and spearfishing. Steph shares her journey of connecting with the land, Hawaii's cultural values, and hunting's ethical considerations. She discusses her first hunting experiences, the importance of community in learning these skills, and how she has embraced cooking with wild game. The conversation emphasizes the need for responsible sourcing of meat, the joy of participating in nature, and the supportive networks available for new hunters. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices - Join our Wild Pig Hunting Camps Takeaways The industrial meat system has significant environmental impacts. Cultural values can deeply influence food sourcing decisions. Hunting and spearfishing can provide sustainable meat options. Community support is crucial for adult onset hunters. The experience of hunting is about more than just the kill. Respect for the animal is a key part of ethical hunting. Cooking wild game requires different techniques based on the meat. There are many resources available for new hunters to learn. Mentored hunts can provide invaluable hands-on experience. Building relationships in the hunting community fosters learning and support. Chapters 00:00 Introduction to Sustainable Meat Sourcing 03:06 Cultural Values and Their Impact on Food Choices 06:36 The Journey into Spearfishing and Hunting 12:32 Overcoming Barriers as an Adult Onset Hunter 17:16 First Hunting Experience and Lessons Learned 22:52 The Ethics of Hunting and Respect for Nature 27:02 Cooking Wild Game: Techniques and Recipes 29:37 Advice for Aspiring Hunters and Spearfishermen 36:12 Conclusion and Community Building Learn more about your ad choices. Visit megaphone.fm/adchoices

Summary: In this episode, Justin and Adam introduce their new series, 'The Wild Kitchen,' where they explore the art of sandwich making, focusing on wild game and culinary techniques. They delve into the history of sandwiches, discuss the importance of bread selection, and share tips on avoiding sogginess. The conversation also covers layering ingredients for optimal flavor and texture, creative sandwich ideas, and the importance of breaking traditional rules in sandwich making. In this engaging conversation, Adam and Justin explore the art of sandwich making, focusing on wild game and various meat types. They discuss techniques for creating delicious sandwiches using pulled meats, meatballs, and ground game, as well as the importance of cured meats and seafood. The duo shares creative recipes and tips for utilizing offal, emphasizing the versatility of sandwiches and encouraging listeners to experiment with flavors and ingredients. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices Recipes: Smoked Trout Grilled Cheese Antelope Sloppy Joe Sliders Egyptian Duck Liver Sandwiches Elk Pita Smash (Arayes) Cube Steak Venison Sandwich Gator Meat Ball Po'Boys Wild Pulled Pork Sandwich Nashville Hot Pike Sandwich Bourbon-Brown Sugar Beaver Baguettes Wild Game Chopped Cheese Sandwich Venison Reuben Sandwich Takeaways: The Wild Kitchen series focuses on niche cooking techniques and wild game recipes. The sandwich's history is linked to John Montague, the Earl of Sandwich. Choosing the right bread is crucial for a successful sandwich. Sogginess can ruin a sandwich; layering ingredients wisely helps. Utilizing leftovers can enhance sandwich creativity. Fish and cheese can be paired together for unique flavors. Adding chips to sandwiches provides extra crunch and flavor. Dressing vegetables in vinaigrette can enhance sandwich moisture and taste. Experimenting with sauces can elevate a simple sandwich. Breaking traditional culinary rules can lead to delicious discoveries. Mustard adds tanginess to sandwiches. Pulled or shredded meat is great for sandwiches. Meatballs can be made with various flavors. Ground game can be used in sloppy joes. Sliced meats make for quick sandwiches. Cured meats can elevate any sandwich. Fried fish sandwiches are a Southern staple. Experiment with sauces to enhance sandwiches. Offal can be delicious in sandwiches. Creative recipes can make sandwiches exciting. Chapters: 00:00 Introduction to the Wild Kitchen Series 02:48 The History and Evolution of Sandwiches 06:02 Building the Perfect Sandwich: Bread Selection 11:57 Avoiding Sogginess: Tips for a Better Sandwich 17:59 Layering Ingredients for Flavor and Texture 24:09 Creative Sandwich Ideas and Tips 29:55 Breaking the Rules: Unique Sandwich Combinations 32:20 The Art of Sandwich Making 35:09 Exploring Meatballs and Ground Game 38:30 Slicing and Dicing: Quick Sandwich Solutions 40:04 Cured and Cold Cuts: Elevating Sandwiches 42:33 Fried Fish and Seafood Sandwiches 45:50 Utilizing Offal in Sandwiches 50:07 Creative Sandwich Recipes and Final Thoughts Keywords: Wild kitchen, sandwiches, cooking techniques, wild game, culinary tips, food history, sandwich building, flavor combinations, cooking with leftovers, culinary creativity, sandwich making, wild game, meatballs, cured meats, seafood sandwiches, offal recipes, cooking tips, culinary techniques Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode, Justin and Abigail Serra discuss the intersection of hunting, food security, and community support through the Venison for Vermonters program. Abigail, a game warden in Vermont, shares her experiences in wildlife management and the importance of utilizing roadkill meat to provide healthy protein to food shelves. The conversation explores the challenges and successes of the program, the significance of teaching meat processing skills, and the broader implications for food security in the community. Abigail and Justin discuss the intricacies of crafting natural candles, the journey of venison and moose from hunter to food shelf, and the challenges faced in meat donation programs. They explore the perceptions surrounding roadkill harvesting, the positive impact of their program on communities, and the regulations that food shelves must navigate. The discussion also touches on the role of nonprofits in meat processing, how individuals can get involved in local programs and the future of roadkill programs. Finally, they emphasize the connection to nature that hunting provides and the importance of utilizing resources responsibly. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices Guest: Abby Serra is a Vermont State Game Warden and founder of Venison for Vermonters. This program salvages fresh roadkill and hunter-donated deer and moose to provide high-quality protein to local food shelves and families in need. With a background in butchering and a lifelong connection to wild food, Abby personally processes much of the meat while advocating for food security, reducing waste, and fostering self-sufficiency. Passionate about connecting people to the land, Abby also teaches deer processing and champions the value of wild game in sustainable living. Contact: Abigail.Serra@vermont.gov Venison for Vermonters How 'Venison for Vermonters' helps those in need States that you can legally harvest roadkill Takeaways: The Venison for Vermonters program helps utilize roadkill meat. The program aims to provide healthy protein to food shelves. Community support is crucial for the program's success. Teaching meat processing skills fosters self-sufficiency. The shank is considered the best cut of deer meat. The program has processed over 3,000 pounds of meat in a year. There is a growing interest in expanding the program. The program started in response to increased roadkill during COVID-19. Maintaining food security is a key focus of the program. Mixing fat and beeswax can enhance candle making. The fat around the kidneys is purer for burning. Roadkill can be a fresh source of meat if processed quickly. Perceptions of roadkill harvesting are often negative but can be misleading. Chapters: 00:00 Introduction and Overview of the Episode 08:04 Meet Abigail Serra: Game Warden and Butcher 13:44 Venison for Vermonters Program Explained 21:25 Growth and Future of the Program 29:13 Crafting Natural Candles 34:40 Perceptions of Roadkill Harvesting 40:52 Navigating Food Shelf Regulations 45:52 Getting Involved in Local Programs 54:46 Connecting with Nature through Hunting Keywords: Hunting, food security, venison, roadkill meat, game warden, Vermont, community support, meat processing, wildlife conservation, nonprofit, candles, venison, moose, meat donation, roadkill, food shelves, nonprofit, wildlife, community impact, hunting Learn more about your ad choices. Visit megaphone.fm/adchoices

Summary: In this special fifth-anniversary episode, Justin and Adam celebrate the essential role of food in hunting camp traditions. They delve into meal preparation for different hunting setups, from mobile backpacking to rustic camps and fully equipped kitchens. Key tips include using vacuum-sealed ingredients, packing versatile seasonings like Harvesting Nature's spice blends, and preparing ahead to maximize time in the field. Memorable meal ideas include Adam's breakfast crunch wraps, Justin's shakshuka, and hearty dinners like foil packet meals or steak sushi, which elevate camp dining to an art. They also stress the importance of hot meals for morale, recounting satisfying moments like venison sausages cooked over an open fire. Fun stories and camaraderie shine throughout the episode, from Justin's recount of shooting his first Maryland deer to Adam's memorable cassoulet at deer camp. Justin also shares exciting news about an upcoming Wild Pig Camp featuring Hank Shaw, promising a unique opportunity for participants to learn butchering and wild food preparation. The hosts encourage listeners to join the conversation by tagging their hunting camp photos, sharing favorite recipes, and contributing to the vibrant food culture connecting people outdoors. This episode is packed with inspiration, practical tips, and warm, relatable moments from the field. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices Guest: Harvesting Nature Intrepid Eater Recipes: Gastro Gnome Mountain House Meals Venison Heart Hash Elk Crunch Wrap Supreme Corned Venison Hash Breakfast Burrito Wild Fish and Game Tin Foil Packets Dirty Rice with Venison Liver Turkish Venison Liver with Onions Venison Liver with Onions, Herbs, and Wine Pan Sauce Venison and Sweet Potato Chili Curried Venison Hunters Pie Japanese-Inspired Braised Squirrel Ground Venison Sushi Roll Takeaways: Celebrating three years of podcasting brings reflection and gratitude. Food plays a crucial role in hunting culture and traditions. Deer camp meals often evoke nostalgia and community bonding. The Wild Kitchen series aims to inspire new cooking ideas with wild game. Preparation and organization are key for successful camp cooking. Using a vacuum sealer can simplify meal prep for hunting trips. Bringing unique snacks can enhance the camp experience. Foil packets are an easy and fun way to cook outdoors. Savory breakfasts are more satisfying than sweet ones. Nachos can be a crowd-pleasing camp meal. Fishing can provide additional food sources while camping. Creative cooking can impress your camping companions. Sharing recipes and experiences enriches the camping community. Chapters: 00:00 Celebrating Three Years of Podcasting 02:48 Hunting Season Reflections and Upcoming Events 06:01 Personal Hunting Experiences and Successes 08:56 The Importance of Food in Hunting Culture 11:51 Deer Camp Delicacies and Traditions 15:09 Introducing the Wild Kitchen Series 18:06 Preparing for Hunting Camps: Food Strategies 21:04 Cooking Techniques and Meal Ideas for Camp 24:03 Organizing and Planning for Camp Cooking 26:51 Mobile Hunting Camps and Meal Preparation 29:51 Backcountry Cooking Essentials and Tips 36:34 The Importance of Comfort Food in the Wild 39:01 Snacks and Morale Boosters 40:10 Coffee: The Essential Backcountry Beverage 42:51 Fresh Meals from the Wild 46:07 Camping Cooking Essentials 48:25 Breakfast Ideas for Camp 54:06 Lunch and Dinner: Easy Camp Meals 01:00:54 Creative Cooking in the Great Outdoors Keywords: hunting, food, deer camp, wild game, cooking, podcast, outdoor adventures, meal preparation, hunting culture, recipes, backpacking meals, comfort food, camping cooking, outdoor snacks, coffee in the wild, fresh meals, camp breakfast, easy camp meals, creative outdoor cooking, hunting camp recipes Learn more about your ad choices. Visit megaphone.fm/adchoices

Back to West London as Brentford welcome Leicester to Lionel Road hoping to get their first win off them since 1953.Billy The Bee Grant and Laney shot the breeze after the away point at Everton to chat:Womens FA Match v Fulham on Sunday 8th DecemberHarlee Dean's interview on the Under the Cosh PodcastEverton MatchBees Breakdown tactical lowdown on Everton and LeicesterJB with his stats, facts and funkPlus a clip from Jordan from the Big Strong Leicester Boys Podcast chatting LeicesterYou can catch the FULL interview with Jordan at:https://shows.acast.com/the-beesotted-brentford-pride-of-west-london-podcastBuy us a beer - Beesotted.com/beer Hosted on Acast. See acast.com/privacy for more information.

(For Entertainment Purposes only, always seek a qualified professional.) Support: PositiveSarcasm.com/Donate Segment 1: If it has value, buy it. Buy it all. Segment 2: A session of Q&A. FREE STOCKS, IRA, CASH MANAGEMENT: https://a.webull.com/S4xAPPzv9rXFMdF8Q4 Sign up via my referral link now and claim up to 15 FREE stocks! https://j.moomoo.com/00EoSC Trade Stocks and Crypto Reward when you sign up: https://etoro.tw/47OmXMl PositiveSarcasm.com - 2014 Therapy for yourself, for couples, for teens: https://www.betterhelp.com/ If you are completely out of options: https://988lifeline.org/ Wellness guides: Mel Robbins: https://www.youtube.com/@melrobbins Dr. Jordan B Peterson https://www.youtube.com/@JordanBPeterson

Summary In this conversation, Justin, Adam, and Casey explore the multifaceted world of wild food, discussing its significance in modern society, its economic impact, sustainability, health benefits, and the cultural heritage associated with foraging, hunting, and fishing. They emphasize the importance of reconnecting with nature and the community through food, while also addressing the challenges and opportunities within the wild food movement. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices Takeaways: Connection to Nature: Wild food fosters a profound relationship with nature, teaching lessons in sustainability, appreciation, and resilience. Economic Impact: Wild food activities like hunting, fishing, and foraging generate significant economic activity, rivaling major industries like fast food. Cultural Resurgence: The hosts highlight a cultural reawakening around wild food, reconnecting with ancestral practices and traditions. Sustainability: Wild food is a sustainable alternative that challenges industrial food systems, addressing environmental concerns and food security. Scalability Debate: While some argue wild food isn't scalable, the team suggests incremental steps, such as one wild meal a week, can lead to meaningful change. Health and Lifestyle: Consuming wild food promotes better nutrition and mental well-being. The physical pursuit of wild food also encourages active, healthy lifestyles. Inclusivity and Diversity: The wild food movement is becoming more inclusive, welcoming diverse perspectives and contributions that enrich the community. Storytelling and Connection: Wild food brings a narrative to the dining table, making meals memorable and meaningful, contrasting with the anonymity of industrial food. Conservation Efforts: The success of modern wild food relies on conservation, highlighting the importance of sustainable harvesting practices and ecological health. Bridging Communities: The episode encourages forging connections between wild food enthusiasts, regenerative agriculture practitioners, and other food-related movements. Call to Action: Listeners are urged to explore their local landscapes, learn about regional wild foods, and engage with the community to embrace the wild food lifestyle. This episode is a rallying cry for embracing wild food as a way to reconnect with nature, build community, and create a more sustainable and fulfilling food future. Chapters 00:00 The Importance of Nature and Wild Food 03:02 Economic Impact of Wild Food 05:56 Sustainability and Food Security 09:07 Cultural Heritage and Food Traditions 11:58 Health Benefits of Wild Food 14:46 Community and Connection Through Food 17:52 The Modern Wild Food Movement 21:11 Bridging Communities Through Wild Food 24:05 The Future of Wild Food Learn more about your ad choices. Visit megaphone.fm/adchoices

The playoff race is heating up in college football, we go through the biggest contenders and pretenders in the rankings right now, talking through their best players and remaining games on the schedule. There's always lots going on so Andre Simone, Jake Schwanitz and Justin Michael talk you through the biggest risers and who could fit the Denver Broncos.

Summary: In this episode, Justin and Adam delve into the final segment of their Cooking by Cut series, focusing on lesser-known parts of big game animals. They explore the culinary uses and preparation methods for kidneys, caul fat, trotters, and testes, emphasizing their historical significance and modern applications in cooking. The conversation highlights the importance of utilizing all parts of the animal, encouraging listeners to expand their culinary repertoire with these often-overlooked ingredients. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices Recipes: Curried Steak and Kidney Pie Ram Caul Fat Wrapped Venison Burger Dried Venison Soup with Timpsila (Baba Wohanpi) Smoked Rocky Mountain Oysters Pigs Feet Stew Forager Chef Takeaways: The Cooking by Cut series has covered various parts of big game animals over the past year and a half. Kidneys are rich in history and have been consumed since ancient times, often found in traditional dishes. Caul fat, also known as lace fat, is a versatile ingredient that adds moisture and richness to dishes. Trotters, or hooves, are often discarded but can be flavorful and gelatin-rich when slow-cooked. Testes are a unique part of the animal that can be prepared in interesting ways, adding to the culinary experience. Using all parts of the animal is essential for sustainable cooking and respecting the hunt. Preparation methods for kidneys include soaking to reduce strong flavors and quick cooking to maintain tenderness. Caul fat can be used to wrap lean meats, enhancing flavor and moisture during cooking. Trotters require careful cleaning and preparation to ensure they are safe and delicious to eat. Exploring lesser-known cuts can lead to new culinary adventures and a deeper appreciation for wild game. Culinary history reveals the value of using animal feet. Embrace the challenge of cooking with organ meats. Chapters: 00:00 Introduction to Cooking by Cut Series 05:51 The Versatility of Caul Fat in Cooking 12:12 The Importance of Testes in Wild Game Cooking 33:00 Culinary History and Cooking Techniques 38:45 Exploring Testicles as a Culinary Delicacy 49:49 Innovative Recipes and Cooking Methods 01:02:20 Holistic Approaches to Butchering and Cooking Keywords: Wild game, cooking, kidneys, caul fat, trotters, culinary history, organ meats, recipes, hunting, food preparation, culinary history, cooking techniques, testicles, culinary delicacy, innovative recipes, holistic butchering Learn more about your ad choices. Visit megaphone.fm/adchoices

Summary: In this episode, Justin and Adam speak with Adam Haritan, a nature enthusiast and founder of Learn Your Land. They discuss the importance of trees in hunting and foraging, Adam's journey into these fields, and how understanding tree identification can enhance outdoor skills. The conversation covers various aspects of nature connection, including the role of trees in ecosystems, the significance of seasonal knowledge, and practical tips for aspiring foragers and hunters. In this conversation, they explore the intricate relationship between foraging, tree identification, and understanding ecosystems. Adam shares his extensive knowledge of wild foods, particularly focusing on nuts and mushrooms, and emphasizes the importance of trees as indicators of various ecosystems. The discussion highlights the interconnectedness of nature, the benefits of learning tree identification, and the value of spending time outdoors to foster a deeper connection with the environment. Adam also provides insights into effective methods for learning about trees and encourages listeners to engage with nature holistically. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices Guest: Adam Haritan is a nature enthusiast, observer, documenter, and faithful adherent to the land in western Pennsylvania. He is the founder of Learn your Land, a website and YouTube channel that boasts over 200 well-crafted and informative videos on plant and mushroom identification; wild food harvesting; nutritional and medicinal components of wild foods; and the benefits of nature connection. His website also offers several comprehensive online courses and workshops. Instagram Youtube Learn Your Land Wild Foodism Takeaways: Understanding trees can significantly improve hunting success. Trees provide vital information about animal habitats. Foraging is closely tied to tree identification. Mushroom hunters benefit from knowing tree species. Seasonal changes in trees indicate food availability. Old homesteads often attract wildlife due to fruit trees. Learning tree phenology aids in identifying species from a distance. Trees can indicate the health of an ecosystem. Spending time outdoors enhances nature connection. Teaching kids about trees fosters a love for nature. Foraging requires knowledge of specific trees for food sourcing. Nuts and fruits from trees provide more calories than greens. Chapters: 00:00 Introduction to the Podcast and Guest 04:56 Adam's Journey into Foraging and Hunting 10:04 The Role of Trees in Hunting 20:00 Identifying Trees from a Distance 29:49 Seasonal Tree Knowledge and Foraging Opportunities 35:29 Foraging for Wild Foods 40:41 Understanding Ecosystems through Trees 48:26 The Interconnectedness of Nature 54:53 Learning Tree Identification 01:01:58 Connecting with Nature and Community Keywords: Foraging, hunting, trees, nature, wild foods, mushroom identification, wildlife, ecosystem, outdoor skills, nutrition, foraging, wild foods, tree identification, ecosystems, nature connection, mushrooms, hunting, outdoor skills, environmental stewardship, food sourcing Learn more about your ad choices. Visit megaphone.fm/adchoices

Summary: In this episode, we welcome renowned chef and TV personality Andrew Zimmern. We discuss the intersection of hunting, fishing, and cooking, exploring cultural perspectives on wild foods and the importance of outdoor experiences. Zimmern shares personal stories from his adventures worldwide, emphasizing the value of utilizing every part of the animal and the lessons learned from nature. Andrew discusses the importance of understanding the relationship between an animal's diet and its flavor, the joy of cooking wild game, and the need for a more integrated approach to food systems that includes foraging and wild edibles. Zimmern emphasizes the civic responsibility of addressing food issues and the role of the outdoor community in conservation efforts. Justin and Andrew discuss the intersection of food security, wildlife management, and community involvement. They explore how hunting and foraging can address food insecurity, the importance of managing wild game populations, and the culinary potential of wild foods. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices - Join our Pig Camp with Us and Hank Shaw! Guest: Andrew Zimmern is a chef, hunter, angler, writer, Emmy-winning and four-time James Beard Award-winning TV personality and social justice advocate. As the creator and host of the Bizarre Foods franchise, Andrew Zimmern's Driven by Food, MSNBC's What's Eating America, Magnolia Network's Emmy-nominated Family Dinner, and the Emmy-winning The Zimmern List, he has devoted his life to exploring and promoting cultural acceptance, tolerance and understanding through food. Lately, he has been promoting the importance of wild food through his show Andrew Zimmern's Wild Game Kitchen on the Outdoor Channel. Instagram YouTube Spilled Milk Field to Fire Show Takeaways: Andrew Zimmern emphasizes the importance of cultural acceptance through food. Hunting and fishing provide valuable life lessons and experiences. The connection to nature is increasingly important in modern society. Experiences in the outdoors can be more valuable than the catch itself. Cultural dissonance can arise from differing perspectives on hunting and food. Every part of the animal should be utilized in cooking and culture. Outdoor experiences foster appreciation for nature's beauty and lessons. The thrill of the hunt is often about the experience, not just the outcome. Modern society's convenience-driven culture can lead to a disconnection from nature. Personal stories from the outdoors create lasting memories. The odds of encountering the same squirrel multiple times are incredibly low. Chapters: 00:00 Introduction to Wild Game and Culinary Adventures 02:59 Andrew Zimmern: A Culinary Journey 05:51 The Intersection of Hunting, Fishing, and Cooking 09:12 Cultural Perspectives on Hunting and Foraging 12:01 Experiences in the Amazon and Cultural Dissonance 14:55 The Value of Outdoor Experiences 18:10 Hunting Adventures Across Continents 20:56 The Thrill of the Hunt and Nature's Lessons 24:03 Reflections on Modern Society and Nature 27:00 Personal Stories and the Joy of the Outdoors 34:01 The Unlikely Squirrel Encounter 35:01 From Hunt to Kitchen: The Full Circle of Food 36:42 The Art of Fishing: Timing and Technique 38:37 The Delicacy of Sheep's Head Fish 40:06 Wild Hogs: The Importance of Diet 41:58 The Flavor Profiles of Game Meat 44:37 Hunting Preferences: Quality Over Quantity 46:06 The Quest for Moose: A Culinary Adventure 51:21 Integrating Wild Edibles with Game 55:09 Foraging: The Connection Between Nature and Cuisine 01:01:15 The Civic Responsibility of Food Systems 01:07:01 Food Security and Community Solutions 01:10:55 Wild Game Management and Community Involvement 01:12:15 Culinary Exploration of Wild Foods 01:20:43 Advocacy for Hunger Awareness and Community Action Learn more about your ad choices. Visit megaphone.fm/adchoices

'Little Miss Sunshine' teaches us to accept our absurd existence, and in this acceptance, we can find joy. In this video, I bring in concepts from Albert Camus, Friedrich Nietszche, and Marcel Proust to illustrate that the suffering we feel should not be resisted, but accepted, a powerful concept to anyone who's gone through a dark time in their life.My other videos:https://www.youtube.com/watch?v=xM-cp9Mw810https://www.youtube.com/watch?v=6Us5_-iiEbEhttps://youtu.be/DdCxER5hoLc?si=HzYPZEPW99Kx268Khttps://youtu.be/rRPkaVtx1_o?si=g9lWy-jbyWHT1l25Website: https://remarkablebooksandfilm.com/Instagram: https://www.instagram.com/thestorieswetell303/Email: remarkablebooksandfilm@gmail.comPodcast: https://remarkablebooksandfilm.com/podcastBuy used books from me if you live in Denver: https://remarkablebooksandfilm.com/buy-books0:00 - Sisyphus1:20 - The Power of Acceptance3:40 - Channel Intro4:22 - Dwayne; or Do What You Love & Fuck the Rest9:14 - Frank; or Forgive Yourself11:42 - Richard; or It's Okay to Lose14:47 - Sheryl; or Accept What You Cannot Control16:31 - Olive; or Embrace Yourself19:18 - Accepting the AbsurdSources'The Myth of Sisyphus' by Albert Camus'The Will to Power by Friedrich Nietszche'Thus Spoke Zarathustra' by Friedrich Nietszche'In Search of Lost Time' by Marcel Prousthttps://www.youtube.com/watch?v=q4pDUxth5fQ#philosophy #camus #nietzsche #videoessay #proust #filmreview #acceptance #mentalhealth #sisyphus Hosted on Acast. See acast.com/privacy for more information.

Summary: Justin, Adam, and Heidi delve into the intricacies of butchering and cooking organ meats, mainly focusing on the heart and liver. The conversation delves into the anatomy of the heart, its culinary uses, and cultural significance, exploring various traditional dishes and modern perspectives on organ meat consumption. They share personal cooking tips and experiences, emphasizing heart dishes' deliciousness and nutritional value. They discuss heart meat's unique textures and flavors, stressing the importance of cooking techniques to achieve tenderness. The conversation then transitions to the liver, exploring its nutritional value, culinary history, and various preparation methods. They emphasize the importance of preparation and experimentation when it comes to cooking liver, sharing personal experiences and insights on making these dishes more approachable for those un familiar with organ meats. The conversation also discusses the health benefits of consuming organ meats and encourages listeners to incorporate them into their diets. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices Guest: Heidi Chaya Recipes: Soaking Liver Article Venison Heart Hash Egyptian Duck Liver Sandwiches (Kebda Eskandarani) Venison Liver with Onions, Herbs, and White Pan Sauce Takeaways: Celebrating Indigenous Peoples' Day is important for cultural recognition. Utilizing all parts of the animal enhances the cooking experience. Hunting provides a connection to nature and food sources. Cooking techniques can vary greatly depending on the cut of meat. The heart is a nutrient-dense organ meat that can be delicious. Cultural rituals often involve consuming the heart after a hunt. Modern cooking has revived interest in organ meats. Dishes like haggis and tacos de corazón highlight the versatility of heart. Cooking heart can be approached like cooking steak for best results. Personal experiences with cooking heart can lead to new culinary adventures. Cooking heart meat requires high heat or long braising. The heart is a great introduction to organ meats. Liver flavor is influenced by the animal's diet and age. Soaking liver can help reduce its metallic taste. Encouraging kids to try organ meats can normalize their consumption. Chapters: 00:00 Celebrating Indigenous Peoples' Day and Wild Food Adventures 02:45 Hunting Experiences and Seasonal Preparations 05:53 Cooking Techniques and Wild Game Recipes 09:06 Exploring the Heart: Anatomy and Culinary Uses 12:14 Cultural Significance of Eating the Heart 14:56 Modern Perspectives on Organ Meat Consumption 17:55 Famous Heart Dishes from Around the World 20:50 Cooking Tips and Personal Experiences with Heart 26:41 Understanding the Texture and Cooking of Heart Meat 30:59 Exploring the Unique Qualities of Liver 46:38 Culinary History and Preparation of Liver Dishes 54:26 Exploring the Unique Texture and Taste of Liver 55:15 The Science Behind Soaking Liver 58:02 Cooking Techniques for Liver: Soaking and Preparation 01:01:02 Creative Recipes for Cooking Liver 01:02:36 Delicious Venison Heart Hash Recipe 01:04:14 Egyptian Duck Liver Sandwich: A Gateway Recipe 01:07:42 Venison Liver with Onions: A Classic Dish 01:12:46 Final Thoughts on Cooking and Enjoying Organ Meats Keywords: Indigenous Peoples' Day, wild food, hunting, cooking, heart, organ meat, culinary techniques, seasonal food, recipes, cultural significance, heart meat, liver, organ meat, cooking techniques, culinary history, game meat, food preparation, organ meats, flavor profiles, cooking tips, liver, organ meats, cooking techniques, recipes, soaking liver, venison, heart, culinary tips, health benefits, food preparation Learn more about your ad choices. Visit megaphone.fm/adchoices

In part 2 of my 'Crime & Punishment' analysis, we will take a look at Dunya, and how she shows strength in the face of patriarchal dominance and ideals#crimeandpunishment #feminism #Dostoevsky #philosophy #classics #literature #russianclassics #videoessay #patriarchy My other videos:https://www.youtube.com/watch?v=OzqZOPxcIfchttps://www.youtube.com/watch?v=6Us5_-iiEbEhttps://www.youtube.com/watch?v=xM-cp9Mw810https://www.youtube.com/watch?v=EKBdxYqavCwhttps://youtu.be/DdCxER5hoLc?si=iOIlR2e3EFcUvfdshttps://youtu.be/rRPkaVtx1_o?si=g9lWy-jbyWHT1l25Website: https://remarkablebooksandfilm.com/Instagram: https://www.instagram.com/thestorieswetell303/Email: remarkablebooksandfilm@gmail.comPodcast: https://remarkablebooksandfilm.com/podcastBuy used books from me if you live in Denver: https://remarkablebooksandfilm.com/buy-booksSourceshttps://www.youtube.com/watch?v=jbweDNPP_Ak&t=1s‘Sonya, Silent no More: A response to the woman question in Crime and Punishment' by Elizabeth Blakehttps://youtu.be/F1KKNKHJsuY?si=9IGHRsfxIeAAk7gMhttps://www.youtube.com/watch?v=bOpf6KcWYywDostoevsky and Women by M. https://dostoevsky-bts.com/blog/dostoyevsky-and-women/Dostoevsky on Feminism by Thinking Housewife https://www.thinkinghousewife.com/2013/08/dostoevsky-on-feminism/Svidrigailov and the "Performing Self" by R.E. RichardsonArt used:Raskolnikov, Dünya, and Svidrigailov: https://carcinogenical.tumblr.com/Sonya: https://medium.com/@premiumeth/femininity-in-fyodor-dostoevskys-crime-and-punishment-7970cb924de1Timestamps:0:00 - Intro4:14 - Svidrigailov: Patriarchy as a Weapon16:58 - Luzhin's Miscalculated Risks25:10 - Dunya, Sonya & Feminism Hosted on Acast. See acast.com/privacy for more information.

Watch on YouTube: https://www.youtube.com/watch?v=6Us5_-iiEbEUnpacking Raskolnikov's Egoistic Utilitarianism and Sonya's love as a savior in Fyodor Dostoevsky's Crime and Punishment.#CrimeAndPunishment #Dostoevsky #philosophy #classics #literature #russianclassics #Raskolnikov #Sonya #videoessay #utilitarianism #egoismMy other videos:https://www.youtube.com/watch?v=xM-cp9Mw810https://www.youtube.com/watch?v=EKBdxYqavCwhttps://youtu.be/DdCxER5hoLc?si=iOIlR2e3EFcUvfdshttps://youtu.be/DdCxER5hoLc?si=HzYPZEPW99Kx268Khttps://youtu.be/rRPkaVtx1_o?si=g9lWy-jbyWHT1l25Website: https://remarkablebooksandfilm.com/Instagram: https://www.instagram.com/thestorieswetell303/Email: remarkablebooksandfilm@gmail.comPodcast: https://remarkablebooksandfilm.com/podcastBuy used books from me if you live in Denver: https://remarkablebooksandfilm.com/buy-booksSourceshttps://www.youtube.com/watch?v=jbweDNPP_Ak&t=1s‘Sonya, Silent no More: A response to the woman question in Crime and Punishment' by Elizabeth Blakehttps://youtu.be/F1KKNKHJsuY?si=9IGHRsfxIeAAk7gMhttps://www.youtube.com/watch?v=bOpf6KcWYywTimestamps:0:00 - Intro4:44 - Raskolnikov | Egoistic Utilitarianism17:26 - Sonya | Moral Integrity and Love23:24 - Love as a Savior Hosted on Acast. See acast.com/privacy for more information.

Summary: In this episode, Justin, Adam, and Senior Staff Writer Heidi Chaya explore various topics about preparing unusual meats, fish, and foragables. They share personal experiences with unique culinary practices, discuss the cultural significance of different foods, and introduce a new podcast series focused on community engagement in wild food practices. The conversation highlights the importance of sustainability, creativity in cooking, and the joy of trying new and unconventional foods. In this engaging conversation, they explore the world of unusual and often misunderstood foods, from bluefish to foraged mushrooms and cultural delicacies. They discuss the perception of 'trash fish', the thrill of foraging, and the surprising edibility of various plants. The conversation emphasizes the importance of having an open mind toward food and encourages listeners to embrace culinary adventures beyond conventional grocery store offerings. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices Guest: Heidi Chaya Takeaways: Foraging can start in your own backyard. Pemmican is a versatile and sustainable food. Cultural perspectives on food can vary widely. Trying unusual foods can be a fun adventure. Wild game can be prepared in many creative ways. Community engagement is key in wild food practices. Eating predators can change your perception of meat. Roadkill can be ethically harvested in some states. Bluefish is often discarded but can be delicious. Cooking with wild ingredients can be an art form. Bluefish can be delicious when prepared correctly. Many fish considered 'trash' are actually tasty. Foraging can lead to surprising edible finds. Mushrooms are a popular foraged item, especially in fall. Edible plants are often overlooked in urban areas. Cultural perceptions of food can limit culinary experiences. Wild food can supplement diets and reconnect us with nature. Trying unusual foods can be a rewarding experience. Open-mindedness is key to enjoying diverse cuisines. Food experiences can vary greatly based on cultural context. Chapters: 00:00 Introduction to the Podcast and Guests 02:57 Foraging and Cooking with Wild Ingredients 05:55 Hunting Adventures and Freezer Management 09:04 Pemmican and Sustainable Cooking Practices 12:04 The Rookies Podcast and Community Engagement 15:03 Exploring Unusual Foods and Cultural Perspectives 17:47 Wild Game Experiences and Unique Tastes 20:57 Culinary Adventures in South Africa 24:00 Wild Game Spread at Pig Camp 26:56 Eating Predators and Unique Cuts of Meat 29:59 Groundhog and Kangaroo: Uncommon Meats 33:02 Roadkill and Ethical Considerations 35:54 Unusual Fish and Culinary Experiments 44:44 Exploring Unusual Fish: Bluefish and Beyond 50:37 The Perception of Trash Fish 54:52 Foraging Adventures: Mushrooms and Oddities 01:00:00 Edible Plants: Surprising Discoveries 01:02:04 The Wild Food Movement: A Return to Nature 01:10:25 Cultural Delicacies: Unique Meats and Dishes Keywords: wild game, foraging, cooking, hunting, pemmican, unusual foods, cultural perspectives, podcast, community, sustainable cooking, bluefish, trash fish, foraging, edible plants, wild food, cultural delicacies, unique meats, mushrooms, food perception, culinary adventures Learn more about your ad choices. Visit megaphone.fm/adchoices

Sponsored: It's the moment we've been waiting for! Chris has just been aboard the NEWLY REFURBISHED Carnival Splendor cruise ship! As one of P&O Australia's biggest fans, maritime historian and lecturer Chris Frame had never been aboard Carnival.. until now! With Carnival taking over P&O's ships in a few months, Carnival Cruise Line brought Chris Frame to Sydney to tour the ship for The Big Cruise Podcast. More Cruise Content from Chris:YouTube Channel - Cruise News & Ship History with Chris Frame: https://youtube.com/chrisframeofficial/Cruise Blog: https://www.chrisframe.com.au/New Channel Membership: / @chrisframeofficial Support the Podcast:Buy me a coffee: https://buymeacoffee.com/thebigcruisepod Note: Carnival sponsored this episode. They did NOT review or edit the commentary / audio before it was published. Carnival Splendor Aussie Perks:Australian Dollar AUD$ used aboard Splendor in Australia,No compulsory gratuities / tipping in Australia,Complementary soft serve and Vitality flavoured juices in the Lido. Carnival Splendor Stats: Length: 290 mLaunched: 3 August 2007Construction started: 2007Capacity: 3,012 passengersCrew: 1,150Decks: 13Cost to build: US$697 million Hosted on Acast. See acast.com/privacy for more information.

Summary: In this episode, we discuss Proposition 127 in Colorado, which seeks to change the regulations surrounding mountain lion hunting. The guests explore the implications of this proposition on conservation, food security, and the culinary value of mountain lion meat. The conversation includes personal experiences from hunters, the challenges of hunting mountain lions, and the public perception of eating predators. The guests also emphasize the importance of responsible wildlife management and the need for hunters and non-hunters alike to unite against extremist views that threaten hunting rights. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices Links: Coyote Steak Bites Red Curry Braised Bobcat New Product: Mountain Lion Hunting T-Shirt and Water Bottle Guest: Jeremy and Chandra Sanderson, partners with three children, truly shatter the "trophy hunter" caricature that the anti-hunting industry presents —they love wildlife, fight for conservation, and honor their harvest with beautiful culinary creations. Mike Costello is an "adult-onset hunter" in California and a contributor to HOWL for Wildlife. As a conservation advocate, he believes all native species deserve a place to thrive and that true conservation success results in an abundance of critters and the opportunity for people to sustainably hunt, harvest, and participate in nature. Ways to Help: Wildlife Deserve Better Coloradans for Responsible Wildlife Management Takeaways: Proposition 127 aims to ban mountain lion hunting in Colorado. Hunting is a crucial part of wildlife management and conservation. Mountain lion meat is edible and can be delicious. Public perception of eating predators is often influenced by cultural programming. The consequences of banning mountain lion hunting could be detrimental to ecosystems. Hunters contribute significantly to conservation funding and wildlife management. Engaging in conversations about hunting can help change perceptions. Voting and supporting responsible wildlife management organizations is essential. The anti-hunting movement is gaining traction and could affect other states. Food security is a fundamental right that includes the right to hunt.  Chapters: 00:00 Introduction to Proposition 127 and Its Implications 03:04 The Role of Hunting in Conservation and Food Security 05:53 Personal Experiences with Mountain Lion Hunting 08:47 Culinary Aspects of Mountain Lion Meat 11:59 The Challenges of Hunting Mountain Lions 14:56 The Impact of Proposition 127 on Wildlife Management 18:03 Public Perception of Eating Predators 20:55 The Consequences of Banning Mountain Lion Hunting 23:53 Call to Action: Supporting Responsible Wildlife Management 26:57 Final Thoughts and Closing Remarks Keywords: Proposition 127, mountain lion hunting, conservation, food security, wildlife management, culinary uses, hunting rights, Colorado, ethical hunting, predator meat Learn more about your ad choices. Visit megaphone.fm/adchoices

With winter still holding on fast, a hearty, warming soup is always a go-to meal in my household. Pho, a classic Vietnamese soup served with a broad accompaniment of proteins, fresh herbs, and lime, is the perfect way to balance the warmth of the soon-to-be winter's end and the incoming spring. Here, we'll dive into the simple yet profound pleasure of preparing pho with thin-sliced venison sirloin, a wild game twist that fits nicely with this traditional comfort food. The protein choices used here can vary – I encourage all to try this recipe and use whatever wild game you've got available (avoid eating rare wild pig or bear). The robust and complex flavors of the broth of the pho complement a wide swath of proteins, and this dish will come together relatively quickly, which is bound to become a favorite weekday staple. Read the written version of this recipe as prepared by Brandon Dale Leave a Review of the Podcast  Buy our Small Batch Wild Food Spice Blends  About Pho Pho is a beloved and ubiquitous Vietnamese soup consisting of a colossal bowl full of heady, deeply flavored broth made from marrow bones and charred aromatics, full of bouncy and slithery rice noodles, a combination of meats contributing contrasting textures, temperatures, flavors, and bite sizes, evocative herbs and spices, all served with a side plate of fresh garnishes, providing a choose-your-own-adventure of crunch, herbaceousness, heat, sweetness, pungency, acid, and bite.  In truth, no one really knows how Pho came to be. There are plenty of hypotheses, though. Most culinary historians and pho enthusiasts agree that a rudimentary version of the soup first appeared in the Hanoi region sometime in the 1880's.  This soup consisted of a few slices of tough water buffalo in broth with vermicelli rice noodles. Water buffalo and cows were working beasts then and would have been eaten only if they could no longer work, meaning they were probably old and tough… perfect for a long-simmered soup.  By the early to mid-1900s, the soup had evolved from a watery meat broth to a subtly complex soup with a clear and simple bone broth, lightly spiced, and for those wealthy enough, a pile of thinly sliced rare beef poached in the soup while it was served.  In 1954, under the Geneva Accords, Vietnam was split into two countries: the communist north and the democratic south.  During this time, many northerners fled south to escape communism and settled into new areas, bringing pho and their foodways. The soup quickly caught on in the South, becoming popular with street vendors everywhere. Without the North's staunch conservative inflexibility, the soup was quickly altered to suit Southern tastes and liberal ways, with all sorts of unconventional ingredients being added to the horror of some of the purist Northerners.  The Americans became involved in the conflict between North and South, and in 1963, the Vietnam War began. By 1975, America had pulled out of the war, and Saigon had fallen to the north, creating a mass exodus of over 2 million southern Vietnamese people who mainly eventually found asylum in the US, Canada, Australia, and France.  Of course, these refugees, many of whom were stuck on rickety boats for a miserable amount of time, brought their beloved pho recipes with them and quickly found ingredients to make it in their new homes.  About Adam Berkelmans: Adam Berkelmans, also known as The Intrepid Eater, is a passionate ambassador for real food and a proponent of nose-to-tail eating. He spends his time between Hull, Quebec and a cozy lake house north of Kingston, Ontario. When not cooking, he can be found hunting, fishing, foraging, gardening, reading, traveling, and discovering new ways to find and eat food. Follow Adam on Instagram Visit the Intrepid Eater website  Learn more about your ad choices. Visit megaphone.fm/adchoices

Summary: In this conversation, Justin and Brandon discuss their experiences with fly fishing and foraging. Justin shares his journey from starting fly fishing in Wyoming to exploring different fishing techniques and recipes. Brandon talks about his introduction to fly fishing in Louisiana and his passion for guiding and teaching others. They also discuss the joy of foraging and experimenting with different ingredients. Overall, the conversation highlights the excitement and challenges of fly fishing and the satisfaction of connecting with nature through fishing and foraging. In this part of the conversation, Brandon discusses the gear required for fly fishing, including rods, reels, and flies. He emphasizes the importance of presentation over the specific fly choice. He recommends flies like Waltzworm, Pheasant's Tail, and leeches for trout. For bass, he suggests crawfish patterns, woolly buggers, and poppers. For carp, he recommends damselfly nymphs, leeches, and squirmy worms. For saltwater fishing, he suggests clouders and gurglers. Brandon also advises listeners to check their state's fishing regulations and access maps to find suitable fishing spots. In this conversation, Brandon Dale and Justin discuss how to find fishing regulations and the importance of community and local knowledge in fly fishing. They also discuss the benefits of hiring a guide and share their favorite fish recipes. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices Takeaways: Fly fishing can be a challenging yet rewarding experience, requiring finesse and timing. Foraging in urban settings can lead to exciting discoveries and unique ingredients. Experimenting with different recipes and cooking techniques can enhance the flavors of freshwater fish. Fly fishing and foraging provide opportunities to connect with nature and appreciate the beauty of the outdoors. In fly fishing, presentation is more important than the specific fly choice. For trout, flies like Waltzworm, Pheasant's Tail, and leeches are effective. For bass, crawfish patterns, woolly buggers, and poppers work well. For carp, damselfly nymphs, leeches, and squirmy worms are recommended. Clouders and gurglers are popular choices for saltwater fishing. Check your state's fishing regulations and access maps for suitable fishing spots. Use online resources and interactive maps to find fishing regulations and designated fly fishing areas. Engage with the local fly fishing community and seek advice from fly shops and guides. Hiring a guide can accelerate learning and provide valuable insights on reading water, choosing flies, and fishing techniques. Trout and bluefish are versatile and delicious fish to cook, and smoking them can enhance their flavor. Try recipes like Chinese steamed fish, pan-seared trout with smoked butter and tomato sauce, and smoked bluefish Caesar salad. Chapters: 00:00 Introduction and Awkward Greetings 03:17 Exploring the World of Pawpaws 06:41 Recipes and Techniques for Freshwater Fish 08:25 Smoked Axis Sirloin and Other Culinary Adventures 17:44 The Journey of a Fly Fisher: From Wyoming to Urban Fly Fishing 21:02 Brandon's Introduction to Fly Fishing and Fishing in Yellowstone 22:49 The Transition to Fly Fishing and the Joy of Tying Flies 45:05 The Importance of Presentation 49:22 Essential Flies for Trout 52:43 Essential Flies for Bass 54:28 Essential Flies for Carp 56:13 Presentation Over Flies 58:50 The Importance of Community and Local Knowledge in Fly Fishing 01:06:24 Delicious Fish Recipes: Chinese Steamed Fish, Pan-Seared Trout, and Smoked Bluefish Caesar Salad Keywords: fly fishing, foraging, urban foraging, recipes, freshwater fish, fishing techniques, fishing experiences, fly fishing, gear, rods, reels, flies, presentation, trout, bass, carp, saltwater, access, fishing regulations, fly fishing, community, local knowledge, guides, fish recipes Learn more about your ad choices. Visit megaphone.fm/adchoices

VIDEO ESSAY ON YOUTUBEMindfulness, space, absurdism & writing. You don't have to be anything. You only have to be.#meditation #mindfulness #absurdism #nature #buddhism #space #philosophy #camus #sisyphus #videoessay My other videos:https://www.youtube.com/watch?v=xM-cp9Mw810https://youtu.be/DdCxER5hoLc?si=iOIlR2e3EFcUvfdshttps://youtu.be/DdCxER5hoLc?si=HzYPZEPW99Kx268Khttps://youtu.be/rRPkaVtx1_o?si=g9lWy-jbyWHT1l25Website: https://remarkablebooksandfilm.com/Instagram: https://www.instagram.com/thestorieswetell303/Email: remarkablebooksandfilm@gmail.comPodcast: https://remarkablebooksandfilm.com/podcastBuy used books from me if you live in Denver: https://remarkablebooksandfilm.com/buy-booksSources:https://bigthink.com/hard-science/the-universe-may-be-a-giant-neural-network-heres-why/https://www.bbc.com/news/health-43674270'The Art of Living' by Thich Nhat Hanh'The Myth of Sisyphus' by Albert Camus'Thus Spoke Zarathustra' by Friedrich Nietzsche Hosted on Acast. See acast.com/privacy for more information.

Summary: In this episode, Justin and Adam are joined by Liwei Liao, a self-taught fishmonger and owner of The Joint in Los Angeles. They discuss the process of dry aging fish and the importance of proper handling and care to maintain the quality of the fish. Liwei shares his methods and practices, including brain spiking, bleeding, gutting the fish, and letting it rest for a few days before fileting. They emphasize the importance of culinary conservation, only harvesting what is needed and using more of the animal to minimize waste. The conversation explores the importance of properly handling and aging fish to enhance flavor and texture. The hosts discuss the factors contributing to the fishy smell and how to minimize it. They share personal experiences and tips for aging fish, including using dry environments and avoiding excess moisture. The conversation also touches on the benefits of aging fish for recreational anglers and the challenges of scaling up the aging process for commercial production. Overall, the hosts emphasize the importance of proper handling and conditioning to improve the quality of fish for cooking and consumption. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices Guest: Liwei Liao Instagram Ōra King Joint Seafood Takeaways: Proper handling and care are crucial for maintaining the quality of fish. Methods such as brain spiking, bleeding, and gutting the fish can improve the taste and texture. Letting the fish rest for a few days before filleting allows for the draining of blood and impurities. Culinary conservation involves only harvesting what is needed and using more of the animal to minimize waste. Properly handling and aging fish can enhance its flavor and texture. Excess moisture contributes to the fishy smell, so keeping fish in a dry environment can minimize it. Aging fish allows for the development of better flavors and textures. Recreational anglers have the advantage of being able to control the quality of their catch by properly handling and aging it. Scaling up the aging process for commercial production presents challenges but can lead to improved fish quality. Chapters: 00:00 Introduction and Mushroom Foraging 03:06 Upcoming Wild Pig Camp and Culinary Conservation 06:02 Guest Introduction and Background 13:01 Understanding Dry Aging Fish 20:12 Methods for Maintaining Fish Quality 25:07 The Importance of Letting Fish Rest 29:48 Comparing Fish Handling Techniques 31:10 The Fishy Smell and its Impact on Taste 39:07 The Intimidation of Cooking Fish at Home 44:17 The Benefits of Properly Handling and Aging Fish 48:09 Understanding the Aging Process and Moisture Loss 53:24 Proper Techniques for Bleeding Out Fish 57:51 Reducing Waste and Improving Fish Quality Keywords: dry aging fish, fish handling, fish quality, culinary conservation, fish harvesting, fish handling, aging fish, fishy smell, dry environment, excess moisture, fish quality Learn more about your ad choices. Visit megaphone.fm/adchoices

Summary: In this episode, Justin and Adam discuss the culinary uses of the head and tongue of wild game animals. They highlight the various edible parts of the head, such as the cheeks, brain, jowls, ears, snout, and tongue. They also discuss the process of removing the head and the different preparation methods. The hosts emphasize the underutilization of the head in North America compared to other parts of the world. They explore the culinary history of head dishes in different cultures and highlight the delicious flavors and collagen-rich meat that can be found in the head. In this conversation, Adam and Justin discuss the various ways to cook and enjoy different parts of the head, including the cheeks, tongue, ears, and jowls. They emphasize the importance of using the entire animal and experimenting with different flavors and textures. They also highlight the affordability of head meat and provide tips on where to find it. Cooking methods for the head include slow roasting, simmering, boiling, and stewing. The conversation concludes with a recipe for hog head rillettes, a delicious and versatile dish made from the head meat. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices Recipes: Moose Muffle Stew Moose Tongue and Black Trumpet Pizza Venison Tongue Pate Venison Tongue Sushi Deer Tongue Tacos Takeaways: The head of wild game animals contains various edible parts, such as the cheeks, brain, jowls, ears, snout, and tongue. Most of the meat in the head is tougher and requires slow cooking, but it is delicious and full of collagen. Head dishes are enjoyed in many cultures worldwide but are underutilized in North America. The head can be removed by making an incision around the neck and separating it from the spine. Taking the head home and using it for cooking is recommended to make the most of the animal and enjoy its flavorful meat. Using the entire animal is a sustainable and respectful approach to cooking. Head meat is affordable and can be found at Asian, Middle Eastern, and specialty grocery stores. Different parts of the head require specific cooking methods to make them tender and flavorful. Head meat offers unique textures and flavors that can be enjoyed in various dishes. Hog head rillettes is a delicious and versatile dish showcasing head meat's flavors and textures. Stepping outside of one's comfort zone and trying unique cuts of meat can add a new dimension to culinary experiences. Tongues and heads are often overlooked cuts of meat that can be utilized in various recipes. Braising is a common cooking method for tongues, but they can also be seared and used in tacos or made into pate. Becoming a person known for accepting and utilizing heads and tongues can provide endless opportunities for cooking and experimenting with flavors. Chapters: 00:00 Introduction and Overview of the Cooking By Cut Series 03:08 Foraging for Edible Greens and Introduction to Head and Tongue Cuts 08:29 Physical Description and Removal of the Head 16:16 Culinary History of Head Dishes in Different Cultures 25:44 Reasons to Keep and Utilize the Head 28:06 Exploring the Delights of Head Meat 35:10 Cultural Delicacies: Tacos de Lengua and Hot Tongue Sandwiches 48:52 Hog Head Rillettes: A Versatile and Delicious Dish Keywords: head, tongue, culinary uses, edible parts, removal, preparation, underutilization, culinary history, flavors, collagen-rich meat, head meat, cooking methods, affordability, flavors, textures, cheeks, tongue, ears, jowls, slow roasting, simmering, boiling, stewing, tacos de lengua, hot tongue sandwiches, hog head rillettes Learn more about your ad choices. Visit megaphone.fm/adchoices

Summary: In this episode of the Wild Fish and Game Podcast, hosts Justin and Adam are joined by special guest Brad Leone, a renowned chef and YouTube personality famous for his appearances on Bon Appétit's YouTube channel. The conversation dives into the world of foraging, cooking local fish, and the importance of proper fish treatment to enhance flavor and sustainability. Brad shares insights from his popular YouTube shows, Local Legends and Making It, where he explores culinary techniques and local ingredients. He delves into his passion for spearfishing, discussing the thrill of diving underwater to hunt for fish and sharing exhilarating experiences with marine life, including encounters with sharks. The episode explores the art of dry-aging fish, highlighting its impact on taste and texture. Brad also introduces his cookbook, Field Notes for Food Adventure, explaining the motivation behind creating a physical book that offers a tangible connection to food enthusiasts. The hosts and Brad emphasize the value of long-form content, encouraging listeners to enjoy in-depth material and step away from screens to engage with cooking and nature. Join us for this engaging conversation that celebrates the joys of cooking, the adventure of foraging, and the thrill of spearfishing. Whether you're a seasoned chef, an outdoor enthusiast, or someone curious about sustainable food practices, this episode offers something for everyone. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices Guest: Brad Leone is a chef, hunter, angler, and YouTube personality. He was born in the woods of rural northern New Jersey. The fields, forests, rivers, and shores of the Northeast have been his playground since he was a kid. He is known for his appearances in videos produced by Bon Appétit for its YouTube channel, most notably as the host of It's Alive with Brad and its spinoff series, It's Alive: Goin' Places. In 2021, he published his cookbook “Field Notes for Food Adventures,” and in 2023, he launched two new shows on his YouTube channel; "Local Legends" and "Makin' It.” Youtube Instagram Bradleone.com Field Notes for Food Adventure Takeaways: Properly treating fish is crucial for maintaining quality and flavor. Cooking seasonally and using fresh ingredients from the garden enhances the taste of dishes. Spearfishing can be challenging but rewarding, especially when done in the right conditions. Dry-aging fish can improve its flavor and texture. Creating long-format YouTube shows allows for a more immersive and educational experience for viewers. Spearfishing is a thrilling activity that allows divers to hunt for fish underwater. Encountering sharks and other marine creatures adds to the excitement and adventure of spearfishing. Brad Leone's cookbook, Field Notes for Food Adventure, combines recipes, stories, and travel experiences. Long-form content, such as books and podcasts, provides a more immersive and enjoyable experience for readers and listeners. It is important to have fun, enjoy cooking, and spend less time on phones. Chapters: 00:00 Introduction and Updates 02:54 Pokeweed and Childhood Memories 06:31 Introduction of Guest Brad Leone 12:37 Brad's YouTube Shows: Local Legends and Making It 17:40 Cooking Seasonally and Using Fresh Ingredients 22:50 The Benefits of Dry-Aging Fish 27:27 The Challenges and Rewards of Spearfishing 32:53 Creating Immersive and Educational YouTube Shows 35:13 Exploring the Underwater World and Encountering Marine Creatures 38:24 Field Notes for Food Adventure: A Cookbook, Story, and Travel Book 44:48 The Importance of Long-Form Content for a Deeper Experience 50:07 Having Fun, Enjoying Cooking, and Spending Less Time on Phones Keywords: foraging, cooking, fish, treating fish, YouTube shows, Local Legends, Making It, spearfishing, dry-aging fish, spearfishing, diving, underwater, sharks, marine creatures, cookbook, physical book, long-form content, enjoyment, cooking Learn more about your ad choices. Visit megaphone.fm/adchoices

Summary: In this episode, Justin and Adam discuss the history and process of grinding meat. They cover the various uses of ground meat, including burgers, sausages, and meatballs, and the cuts of meat that are best for grinding. They also provide tips on equipment, such as the importance of a good grinder and the benefits of hand mincing. The hosts emphasize the need for partially freezing the meat and grinder parts to ensure a consistent grind. Overall, this episode provides valuable insights and practical advice for anyone interested in grinding their own meat. In this conversation, Justin and Adam discuss the importance of fat ratios and binders when working with ground meat. They emphasize personal preference in choosing fat ratios and provide guidelines for different types of dishes. They also share recipes for meatballs, meatloaf, burgers, and loose ground meat, highlighting the versatility of ground meat in various cuisines. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices Recipes: Meatball Stroganoff with Chanterelles Blue Cheese Venison Meatloaf Green Chili Snow Goose Burger The Best Ground Venison Taco Meat Moroccan Style Lake Trout Burger Takeaways: Ground meat is a versatile ingredient that can be used in various dishes, such as burgers, sausages, and meatballs. When grinding meat, choosing the right cuts, such as the animal's back quarter, is important for better flavor and texture. Investing in a good grinder is recommended for efficient and consistent grinding. Partially freezing the meat and grinder parts helps to achieve a better grind and prevents overheating. Hand mincing can create a unique texture and is ideal for dishes like tartare, but it can be time-consuming for larger quantities. Experiment with different fat ratios to find the flavor and texture you prefer in your ground meat dishes. Use binders like breadcrumbs, eggs, tortillas, or oats to help bind the ground meat together. Try different recipes and cooking techniques to explore the versatility of ground meat in various cuisines. Invest in a meat grinder for easier game meat processing and more control over fat ratios. Cook ground meat in small batches, allowing it to brown and develop a crust for better flavor and texture. Chapters: 00:00 Introduction and Recap of Previous Episode 02:09 Updates and Projects 03:28 Introduction to Grinding Meat 08:06 Choosing the Right Cuts for Grinding 20:53 Equipment for Grinding Meat 26:03 The Process of Grinding Meat 30:42 Hand Mincing 32:38 The Role of Salt and Fat Ratios in Ground Meat 35:19 Understanding Fat Ratios for Sausages and Burgers 39:27 Choosing the Right Type of Fat for Ground Meat 42:37 Cooking Tips for Ground Meat: Browning and Seasoning Techniques 56:24 Exploring Different Textures and Techniques for Fish Burgers 58:58 The Versatility of Meatballs and Ground Meat in Various Dishes 01:03:55 Experimenting with Different Fat Ratios and Recipes 01:05:46 Investing in a Meat Grinder for Better Control over Fat Ratios Keywords: grinding meat, ground meat, history, process, uses, cuts, equipment, tips, ground meat, fat ratios, binders, recipes, meatballs, meatloaf, burgers, cooking tips Learn more about your ad choices. Visit megaphone.fm/adchoices

Summary: Justin chats with Andrew Tsui of the Ike Jime Federation and explores the practice of Ike Jime, a method of dispatching fish that prioritizes food quality. Andrew explains the four steps of Ike Jime: brain spiking, bleeding, paralyzing the fish, and rapid chilling. He emphasizes the importance of minimizing stress and delaying rigor mortis to ensure high-quality fish. Tsui also discusses the lack of regulations and standards for seafood quality in the United States and the potential for the fishing industry to adopt Ike Jime practices. The conversation then highlights the similarities between handling fish and meat and the need to treat them equally. He emphasizes the need to take care and be intentional throughout the entire process, from the moment of harvest to the culinary experience. The discussion also highlights the unique opportunities that fishing provides, such as the ability to experience and share rare and high-quality fish that cannot be replicated commercially. It encourages anglers and hunters to appreciate their skills and the value of providing their families with nutritious, sustainable, and delicious food. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices Guest: Andrew Tsui is the Founder and President of the Ike Jime Federation, a company committed to training, standardizing, and empowering the next generation of American fish and seafood to world-class levels of quality. He has been profiled in international and national publications as a global expert on fish and seafood quality, cuisine, and harvesting techniques, and he brings his interdisciplinary approach to training university researchers, various companies in the seafood supply chain, Michelin-starred chefs, and sports anglers alike. Ike Jime Federation Wild Fish Blend Spices Ike Jime Federation Instagram Takeaways: Ike Jime is a method of dispatching fish that prioritizes food quality by minimizing stress and delaying rigor mortis. The four steps of Ike Jime are brain spiking, bleeding, paralyzing the fish, and rapid chilling. The lack of regulations and standards for seafood quality in the United States hinders the development of a world-class seafood industry. Handling fish and meat should be treated equally to ensure high-quality products. Take care and be intentional throughout the entire process of harvesting and preparing food. Fishing provides unique opportunities to experience and share rare, high-quality fish that cannot be replicated commercially. Appreciate the skills of anglers and hunters in providing nutritious, sustainable, and delicious food. Understand the importance of seasonality and the impact of what fish eat on their flavor and quality. Chapters: 00:00 Introduction and Overview 06:22 Understanding Ike Jime and Its Philosophy 12:07 The Four Steps of Ike Jime 16:28 Challenges in Seafood Quality Regulations 19:02 Alternative Fish Handling Methods 26:10 The Significance of Rigor Mortis and Aging 31:46 Applying Meat Handling Principles to Fish 37:35 The Importance of Taking Care in the Harvesting and Culinary Process 40:19 The Unique Opportunities of Fishing for High-Quality Fish 52:47 Understanding the Impact of Seasonality on Flavor and Quality 01:03:18 Appreciating the Skills of Anglers and Hunters 01:06:10 The Value of Providing Nutritious and Sustainable Food Keywords: Ike Jime, fish dispatching, food quality, stress reduction, rigor mortis, seafood industry, regulations, meat handling, harvesting food, wild game, seafood, quality, culinary experience, fishing, unique opportunities, anglers, hunters, nutritious, sustainable Learn more about your ad choices. Visit megaphone.fm/adchoices

Summary: Justin, Adam, Brandon Dale, and Quincy Milton discuss their Spring pursuits and summer outdoor plans. The conversation covers various topics, including upcoming hunting and fishing plans, foraging for mushrooms and berries, and urban hunting opportunities. They discuss the accessibility of hunting and fishing in urban areas, particularly in the Northeast. They also share their favorite spring recipes, such as cooking scup and black sea bass -- highlighting the flavors and qualities of black sea bass, fluke, tog, scup, and striped bass. Later, they talk about the joy of fishing and the importance of getting outdoors and enjoying nature. The conversation touches on the diversity of fishing opportunities in the region, including freshwater fishing for trout and bass. They emphasize the abundance of wild food and the need to break away from the idea that food can only be bought in a grocery store. Overall, the conversation promotes a love for the outdoors and a connection to the natural world. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices Crew: Quincy Milton III Instagram Brandon Dale Instagram Takeaways: Hunting and fishing opportunities can be accessible in urban areas, particularly in the Northeast. Spring is a great time for foraging mushrooms and berries. Urban hunting programs and conservation hunting programs are increasing in popularity. Favorite spring recipes include cooking scup and black sea bass. The hosts and guests discuss their favorite fish to catch and eat in the Northeast region, including black sea bass, fluke, tog, scup, and striped bass. They highlight the flavors and qualities of these fish, emphasizing their light and fluffy texture and delicious taste. The conversation promotes the joy of fishing and encourages listeners to get outdoors and enjoy nature. They discuss the diversity of fishing opportunities in the region, including freshwater fishing for trout and bass. The hosts emphasize the abundance of wild food and the need to break away from the idea that food can only be bought in a grocery store. Chapters: 00:00 Introduction and Upcoming Hunting and Fishing Plans 03:00 Foraging for Mushrooms and Berries 09:28 Exploring Hunting and Fishing in Urban Areas 32:10 Delicious Spring Recipes: Cooking Scup and Black Sea Bass 34:24 Exploring the Flavors of Northeastern Fish 44:18 Favorite Fish in the Northeast: Black Sea Bass, Fluke, Tog 49:17 Trout and Bass Fishing in the Northeast 53:19 The Joy of Fishing and the Outdoors 57:06 The Abundance of Wild Food in the Outdoors Keywords: hunting, fishing, foraging, urban hunting, accessibility, spring recipes, scup, black sea bass, fishing, Northeast, black sea bass, fluke, tog, scup, striped bass, trout, bass, outdoors, hunting, foraging, wild food Learn more about your ad choices. Visit megaphone.fm/adchoices

Summary: In this episode, Justin, Adam, and Matthew discuss the consumption of invasive carp. They mention the environmental impact of Asian carp, including their ability to outcompete native fish species and their jumping behavior. Matthew shares the management strategies employed by the Kentucky Department of Fish and Wildlife, such as commercial fishing and the use of bioacoustic fish fences. Finally, they talk about the taste and cooking methods of carp, with Matthew recommending smoking the fish and using it in dishes like salads and dips. In this conversation, Matthew discusses different methods of preparing and cooking carp, particularly invasive carp species. He shares his experiences with smoking, pickling, and grinding carp, as well as making dishes like miso soup, tacos, and fish patties. Matthew highlights the potential of carp as a sustainable food source and the need to change the perception of carp as a low-quality fish. He mentions resources like the book 'Eat the Enemy' and the Choose Kopi website for carp recipes. The conversation concludes with the idea of organizing a camp focused on bowfishing and cooking invasive species. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices Guest: Matthew Dollenbacher is a hunter, angler, outdoorsman, and Fisheries Biologist with the Kentucky Fish and Wildlife. He grew up in Eastern Iowa and attended Iowa State University. He traveled around a bit after college but eventually landed in Western Kentucky in 2020, working with Invasive Carp. Links: Kentucky Department of Fish & Wildlife Recipes Eat the Enemy book Choose Copi Crispy Fried Carp Recipe Matthew.dollenbacher@ky.gov Takeaways: There are different types of carp, including common carp and invasive Asian carp such as silver carp, bighead carp, grass carp, and black carp. Asian carp, particularly silver and bighead carp, are filter feeders and can outcompete native fish species for food. The jumping behavior of silver carp can be dangerous for boaters and fishermen. The Kentucky Department of Fish and Wildlife employs various management strategies, including commercial fishing and the use of bioacoustic fish fences, to control the population of invasive carp. Carp meat is white and can be smoked and used in dishes like salads and dips. Asian carp have a mild flavor and can take on the flavors of various seasonings. There are various methods of preparing and cooking carp, including smoking, pickling, and grinding. Carp can be used in a variety of dishes, such as miso soup, tacos, and fish patties. Carp, particularly invasive species, have the potential to be a sustainable food source. Changing the perception of carp as a low-quality fish is important to promote its consumption. Resources like the book 'Eat the Enemy' and the Choose Kopi website provide carp recipes and information. Organizing a camp focused on bowfishing and cooking invasive species could be a fun and educational experience. Chapters: 00:00 Introduction and Background 05:22 Matthew's Work with Carp 10:37 Types of Carp and Their Differences 19:13 Population Growth and Management Strategies 25:31 Catching and Cooking Carp 30:58 Introduction and Discussion of Cooking Methods 33:47 Grinding Carp and Other Methods 36:31 Changing the Perception of Carp 43:50 Carp as a Sustainable Food Source 52:46 Resources and Conclusion Keywords: carp, invasive species, Asian carp, common carp, silver carp, bighead carp, grass carp, black carp, environmental impact, management strategies, taste, cooking methods, carp, invasive species, cooking, smoking, pickling, grinding, miso soup, tacos, fish patties, sustainable food, perception, recipes, bowfishing, camp Learn more about your ad choices. Visit megaphone.fm/adchoices

Summary: In this episode, Justin and Adam are joined by Jason Passalacqua. They discuss the intersection of wild food and wine and how to make wine more approachable for the wild food community. They also talk about traditional pairings between game and wine and how Passalacqua wines are specifically designed to pair well with wild game. The conversation highlights the importance of education and experimentation in finding the perfect wine and food pairings. In this conversation, Jason Passalacqua, owner of Passalacqua Winery, discusses the connection between wine and wild game. They explore the idea of demystifying wine and making it more accessible to everyone, regardless of their background or experience. They also discuss the importance of education and empowerment when it comes to wine and wild game and how these two worlds can intersect to create a unique and enjoyable dining experience. The conversation highlights the diversity of flavors and the endless possibilities for pairing wine with different types of wild game. Overall, the conversation emphasizes the joy and exploration that comes with combining wine and wild game - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices Guest: is a hunter, angler, forager, outdoorsman, cook, and vintner. His passion for wine and love of the outdoors began with fishing and hunting among the vines on his family's property in Dry Creek Valley near Healdsburg, California. After a career in engineering, he wanted to get back to his roots. As a fourth-generation vintner, he was inspired by his family's history of growing grapes since the 19th century and began making wine. He opened Passalacqua Winery in 2004 with a vision to create quality wines that pair with the outdoors. Passalacqua Winery Instagram: https://www.instagram.com/passalacquawinery Passalacqua Winery website: https://passalacquawinery.com/ Takeaways: Wine and wild food are part of a lifestyle and offer a unique sensory experience There are no strict rules when it comes to pairing wine and wild game; it's all about personal preference Passalacqua wines are designed to pair well with wild game, offering a balance of flavors that enhance the purity of the food Education and experimentation are key to finding the perfect wine and food pairings Demystifying wine and making it accessible to everyone is important Education and empowerment are key when it comes to wine and wild game There is a wide range of flavors and possibilities for pairing wine with wild game Combining wine and wild game can create a unique and enjoyable dining experience Chapters: 00:00 Introduction and Excitement for the Topic 02:53 Updates and Plans for the Future 06:05 Guest Introduction and Background 09:10 Growing Up in Northern California and Love for the Outdoors 13:08 The Intersection of Wine and Wild Food 16:01 Demystifying Wine and Making it Approachable 22:28 Pairing Wine with Wild Game: Traditional and Non-Traditional Pairings 28:24 Passalacqua Wines: Designed to Enhance the Flavors of Wild Game 00:02 Introduction and Background 09:53 Demystifying Wine and Making it Accessible 30:13 Exploring the Flavors and Pairings of Wine and Wild Game 39:54 Creating a Unique and Enjoyable Dining Experience 50:09 Conclusion and Final Thoughts Keywords: wild food, wine, pairings, approachable, education, experimentation, wine, wild game, demystifying, accessibility, education, empowerment, flavors, pairing, meat, cooking, drinking, drinks Learn more about your ad choices. Visit megaphone.fm/adchoices

I created this recipe for Harvesting Nature's 2024 Snow Goose Culinary Camp, which took place in Mound City, Missouri. My role there was camp cook, cooking instructor, and butchery instructor, but camp director Justin Townsend and I did get a chance to do a little hunting, too. I've got to say, we ran into quite a few birds.  We were lucky enough to harvest several geese, which allowed us to experiment in the kitchen. One of the dishes we made for guests and staff was these green chile snow goose burgers, made from ground snow goose breasts and legs, pork, and bacon.  While cooking them on the flat-top griddle outside, the snow geese continually streamed overhead, a cacophony of honks drifting down at all times. In fact, anywhere you were in Mound City, you could look up and see endless giant V's of snow geese streaming overhead, accompanied by constant honking. Millions of snow geese; what a place!  The burgers made for a filling and tasty lunch, just what everyone needed before heading back to the pit blinds in a nearby cornfield.  Any green chile burger is great, but made with wild snow goose? It's like the perfect grass-fed beef burger with even more flavor. Many people online have assured me that snow goose isn't really worth eating and that the birds are nothing more than sky carp.  Sky carp? More like hamburger of the sky! Read the written version of this recipe as prepared by Adam Berkelmans Leave a Review of the Podcast  Buy our Small Batch Wild Food Spice Blends  Learn more about your ad choices. Visit megaphone.fm/adchoices

Summary: In this episode, Justin and Adam discuss the butchering of wild game, specifically focusing on the top sirloin and sirloin tip cuts. They also share updates on their recent outdoor activities and plans for the upcoming fishing season. The conversation covers a detailed exploration of various meat cuts, including sirloin tip, top sirloin, and elk sirloin, along with their associated recipes and cooking techniques. They emphasize the importance of effectively understanding and utilizing these cuts, providing insights into their versatility and culinary potential. Additionally, they touch on the significance of embracing organ meats and expanding the utilization of the entire animal for cooking purposes. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices Recipes: Venison and Celtuce Stir Fry   Grilled Mediterranean Antelope Steaks with Hummus and Israeli Salad Middle Eastern Venison Wraps Venison Reuben Sandwich and the Western Meat Slicer How to Make Vietnamese Pho with Venison Sirloin Elk Braciole Takeaways: Understanding the butchering process for wild game cuts Insights into the culinary history and nomenclature of top sirloin and sirloin tip Cooking techniques and versatility of these cuts for various dishes and preparations Updates on outdoor activities and plans for the upcoming fishing season Understanding the versatility and culinary potential of meat cuts like sirloin tip, top sirloin, and elk sirloin. Embracing the utilization of organ meats and expanding the cooking potential of the entire animal. The importance of effectively labeling and understanding meat cuts for cooking purposes. Chapters: 00:00 Introduction to Butchering Discussion 05:40 Exploring the Top Sirloin Cut 32:17 Exploring Versatile Meat Cuts: Sirloin Tip, Top Sirloin, and Elk Sirloin 47:16 Embracing Organ Meats: Expanding Culinary Potential 01:03:50 Understanding and Utilizing Meat Cuts Effectively Keywords: butchering, wild game, top sirloin, sirloin tip, culinary history, nomenclature, cooking techniques, outdoor activities, fishing season, meat cuts, sirloin tip, top sirloin, elk sirloin, recipes, cooking techniques, organ meats, culinary potential Learn more about your ad choices. Visit megaphone.fm/adchoices

Grey and B_Don are here for another episode of the Razzball Fantasy Baseball Podcast. We go through the call ups of the week with Andy Pages, Bryce Elder, Mitchell Parker, and a few others. After we work our way through the call ups, we move on to some of the early season strugglers.  Please, blog, may I have some more?