Podcast appearances and mentions of samuel thayer

Join me today as I discuss 5 Nonfiction Survival books to check out. I give a definitive one for some of the books; others are a category you need to fill. When it comes to a straight Survival Book I don't have an end-all-be-all pick. To be honest it doesn't even matter which one you buy and you will most likely get more than one anyway. I talk about a few of my favorites. Cody Lunden's books, Emergency by Neil Strauss, and a few others. All old books can probably be found in a used bookstore.  My number one most recommended nonfiction survival books is Back to Basics. This one book has so much information in it. If you wanted one book to rebuild society after a collapse I would recommend this one. It has everything you need from building a house to farming to canning and much more.  I talk about the great wild edibles book The Foragers Harvest by Samuel Thayer. This is an absolute must-have in my opinion.  Next is The Survival Medicine Handbook: The Essential Guide for When Help is NOT on the Way by Doc Bones and Nurse Amy. If you're going to have only one medical book this should be it. 

If you frequently step outside your home, you'll encounter numerous plants along the way. However, have you ever paused to consider the potential uses of these plants? Join Wendi as she talks about how to recognize edible plants. This topic is essential because it can be beneficial during difficult times! Stay tuned! Here's what to expect on the podcast:How can you tell which plants are safe to eat?What are two commonly found edible plants?Why is it helpful to know which plants are safe to eat?How can dandelion and wild violet be used for culinary purposes?And much more! Resources:Stalking the Wild Asparagus by Euell Gibbons - https://amzn.to/3F6s6nmA Forager's Harvest by Samuel Thayer - https://amzn.to/3F6efNDNature's Garden by Samuel Thayer - https://amzn.to/3ZLCAlwBenefits of Dandelion - https://www.medicalnewstoday.com/articles/324083#10-possible-health-benefitsBenefits of Wild Violet - https://chestnutherbs.com/violets-edible-and-medicinal-uses/ Connect with Wendi Bergin!Website: https://joyfullyprepared.com/Facebook Group: https://www.facebook.com/groups/joyfulprepInstagram: https://www.instagram.com/joyfulprepper/Facebook: https://www.facebook.com/selfreliantmoms/Container Gardening Course: https://joyfulprep.kartra.com/page/containergardeningcourseDownload Home Storage Checklist: https://www.joyfullyprepared.com/52weeksPowder Milk Booklet: https://joyfullyprepared.com/milk-page/10 Creative Uses for Freeze-Dried Food: https://joyfullyprepared.com/fdfood/

Show Notes: https://wetflyswing.com/627  Presented by: Skwala, Guide Book, Yellowstone Teton Territory, Waters West Sponsors: https://wetflyswing.com/sponsors   Hank Shaw, author of the book "Hunt, Gather, Cook" and a James Beard Award-winning chef, will guide us through his acclaimed books like "Buck, Buck, Moose" and "Hook, Line, and Supper," revealing secrets to achieving the perfect high-heat cooking techniques and ensuring your fish never sticks to the pan again. From identifying wild berries to mastering the art of cooking over an open fire, Hank's expertise will elevate your outdoor cooking game. Plus, we'll get a glimpse into his fascinating journey from political journalism to becoming a full-time hunter, fisherman, and gatherer. Get ready for an insightful and delicious adventure with Hank Shaw! Episode Chapters with Hank Shaw on Hunt Gather Cook 2:40 - Hank talks about his lifelong connection to fishing, stemming from his family background in Gloucester, Massachusetts. He recalls childhood memories of fishing and eating seafood. 5:54 - We delve into Hank's journey to becoming a notable figure in the cooking world. Hank recounts his early career as a restaurant cook while attending college and graduate school. He later transitioned to journalism, covering politics extensively, including two presidential campaigns. Since 2010, Hank has pursued food writing full-time, authoring five cookbooks with a sixth in progress. His blog and publications have allowed him to sustain a successful career in the culinary arts for over 14 years. 8:42 - Hank's first book, "Hunt, Gather, Cook" was based on his blog and published in 2011. He then authored  "Duck, Duck, Goose" in 2013, followed by "Buck, Buck, Moose" in 2016, the first book he fully owned. Subsequent titles include "Pheasant, Quail, Cottontail" in 2018 and "Hook, Line, and Supper" in 2021. 12:08 - Hank gives valuable tips on frying fish. He emphasizes that certain types of fish, specifically fatty and soft varieties like trout and salmon, are not ideal for frying. Instead, he recommends whitefish, which are leaner and firmer, for better frying results. One critical advice he offers is to use high heat when frying, as insufficiently hot oil leads to greasy food. Properly heated oil sets the batter and cooks the fish from the inside out, preventing oil from seeping in and making the fish soggy. 15:11 - For cooking trout, Hank suggests using smoke and fire because trout, particularly wild trout, are fatty and soft. He mentions methods such as smoking, smoke roasting, and grilling. He highlights the importance of using a clean, hot, and oiled grate to prevent the fish from sticking, which is a common issue when grilling fish. Hank advises against fiddling with the fish on the grill, noting that once the fish can be moved easily, it's ready to be flipped, and typically, he only flips the fish once. 21:22 - He discusses the nuances of cooking wild game, particularly focusing on venison. He touches upon common mistakes made by novice cooks, such as overcooking tender cuts and undercooking tougher parts. Hank emphasizes that proper cooking techniques are crucial, providing tips like letting the meat rest and using pan sauces to finish undercooked cuts. 25:17 - Hank ranks different types of fuel for grilling. He advocates for wood as the best option due to its flavor and smoke, followed by lump charcoal, briquettes, and propane. He also underscores that wood provides the best results, but requires more effort and skill. 27:51 - He talks about how he cuts wild game. In cutting deer, he would take the backstrap off, clean it up, and cut it into lengths. 29:47 - He explains the step-by-step process of doing the finger test for doneness for cooking meat. 31:40 - We talk about the safety concerns associated with eating raw fish, particularly focusing on sushi. Hank emphasizes that the primary vector for tapeworms in the US is trout sushi and strongly advises against eating raw trout unless it has been properly frozen. He also touches on the risks associated with eating freshwater salmon, which can carry tapeworms once in rivers. Hank recommends freezing the fish for about a week to ensure its safety for raw consumption. He also notes that other species of fish may not require such precautions. 33:54 - Hank explains the difference between pelagic and benthic fish. Pelagic fish, such as tuna, mackerel, and bluefish, live in the middle or top layers of the water, whereas benthic fish, like flounder, live on or near the bottom. 37:18 - Hank discusses his book "Hunt, Gather, Cook," describing it as a primer on various wild activities like fishing, foraging, and hunting. The book aims to inspire and provide foundational knowledge for those looking to delve into these fields, whether they are experienced in one area or new to another. 38:51 - For those in the Midwest or the East, Hank recommends the books by Samuel Thayer which he says are some of the best foraging books. 40:48 - Hank mentions that he has a course on venison through an online course called Outdoor Class. In addition, he hints at an upcoming fishing course that has already been filmed and is expected to be released soon. 42:33 - To help you identify plants on your hike or outdoor trip, Hank suggests a few books, including one by H.D. Harrington called "Edible Native Plants of the Rocky Mountains". He also highlights "Botany in a Day" as a valuable resource for learning basic plant knowledge. 44:30 - Hank emphasizes the importance of clinical identification in mushroom hunting, using a method called "keying out," where you follow a series of if-then statements to accurately identify a species. This precise approach helps prevent mistakes that could arise from over-relying on instinctual pattern recognition. He also recommends books by Paul Stamets, a renowned expert on mushrooms, and mentions that Michael Pollan has also written a book involving mushrooms. 46:35 - Hank offers useful advice on identifying edible berries. He explains that any berry that looks like a blackberry or raspberry, with its compound fruit structure, is generally safe to eat. He also mentions that berries with a star-shaped mark on the bottom, like blueberries, are part of the Vaccinium clan and are all edible. This star mark is a reliable indicator of whether a berry is safe to consume. 51:01 - We talk about cooking methods for surf perch, a type of fish that can be challenging due to its mushy meat. Hank suggests deep frying the fish after scaling, slashing, and dusting it with cornstarch, which produces a good result. He also recommends making fish cakes from skinless fillets for a different preparation method. 53:49  - Hank clarifies that buying wild game has been illegal in the US for over a century, but farmed game is available. When buying fish, he suggests visiting good fish markets, particularly in areas like the Pacific Northwest and the Twin Cities, where places like Brookies offer excellent quality fish. Hank also recommends Asian markets for high-quality fish, though cautioning that one must be able to identify fresh fish. 55:06 - He explains how to determine the freshness of a fish, emphasizing that the fish should look as if it just came out of the water. Key indicators include bright eyes that are not sunken or clouded and gills that are a pleasing pink or red color. For fish fillet, Hank mentions the press test: fresh fish meat will bounce back when pressed, although most fish markets may not allow this test. 55:55 - Hank mentions that the most common problem in cooking fish is fish sticking to the pan or grill. To prevent this, he advises that the pan and oil must be very hot, and the fish must be extremely dry. Hank emphasizes the importance of using high smoke point oils like canola, rice bran, or avocado oil. He also shares a crucial tip: when placing the fish in the pan, immediately jiggle the pan to ensure the fish doesn't stick. This motion helps the fish slide, preventing it from sticking to the pan and potentially overcooking. 57:16 - Hank's favorite ingredient to add when cooking fish is wild fennel, but also highlights mushrooms as a versatile option. He explains that mushrooms like morels pair wonderfully with trout, and button mushrooms complement white fish. Hanks likens the combination to music, where fish represents higher, lighter notes, and mushrooms provide a grounding base note, creating a harmonious and complete dish 58:31 - We discuss various aspects of commercial fishing, particularly in Alaska. Hank shares his experience, noting that while he hasn't fished for Atlantic salmon, he has been involved in commercial fishing since his late teens. Recently, Hank has been gillnetting salmon around the Juno area, which he finds rewarding. 1:02:39 - Hank reminisces about the earlier days of his career in journalism, highlighting how politics used to be centered around compromise and debate. Show Notes: https://wetflyswing.com/627  

I have been feeling a little bit distant lately. Like some sort of anxious attachment distant. Avoidant even. While trying to not be too clingy or handsy with the land, I have slipped into a disconnection, being one that just observes but doesn't participate in the ways that brought me into relationship with so many plants in the first place. I have been feeling this disconnect, and recognizing something had to be done. Then along comes Red Clover. After attending a workshop on edible and medicinal plants I felt called by the Red Clover (Trifolium pratense). Here was a plant that I felt I could harvest without much impact on the populations, or harm to local species who depend on T. pratense. It felt like I could relearn relationships with the broader landscape, incorporating components of taking and consuming - components of relationship making with plants that I have felt conflicted on recently - and therefore helping to heal that separation which has been sneaking in. Since harvesting, I have also been doing deep dives into Red Clover natural history, and ecofunction. It has been a gift from this special plant to learn from them, harvest them, teach about them and drink the tea made from the flowers. That's what this week's show is all about. To learn more :The ROM Field Guide to Wildflowers of Ontario by Timothy Dickinson, Deborah Metsger, Jenny Bull, and Richard Dickinson. ROM, 2004.The Book of Field and Roadside by John Eastman and Amelia Hansen. Stackpole Books, 2003.American Wildlife & Plants : A Guide to Wildlife Food Habits by Alexander C Martin, Herbert S Zim, Arnold L. Nelson. Dover, 1951.Incredible Wild Edibles by Samuel Thayer. Forager's Harvest, 2017.Held By The Land by Leigh Joseph. Wellfleet Press, 2023.The Earthwise Herbal vol. 1 by Matthew Wood. North Atlantic Books, 2008.Rhizobium leguminosarum wikipedia page

Responsible Parent Podcast: There's an herb for that pt. 2 Summary This episode is part two of a conversation with herbalist Jim McDonald about using herbs for natural nervous system regulation. Making teas: Chamomile, spearmint, lemon balm, orange peel are good choices. Tinctures can be used instead of teas, but alcohol content is minimal. Growing your own herbs: Many herbs are easy to grow at home, and some like lemon balm can be quite prolific. Using safe herbs: When using herbs, especially during pregnancy or lactation, it's important to research potential interactions and consult with a qualified herbalist, not just a medical doctor. Learning about herbs: There are many resources available for learning about herbs, but be sure to choose reliable sources from experienced herbalists. Wildcrafting herbs: Burdock root is a good example of a wildcrafted herb. When wildcrafting, it's important to find safe locations away from roads and potential contaminants. Books by Samuel Thayer are recommended as a good resource for learning about foraging for edible wild plants. Key takeaways Herbs can be a safe and natural way to support your nervous system. There are many ways to use herbs, including teas, tinctures, and culinary applications. It's important to learn about herbs before using them, especially if you are pregnant or breastfeeding. When wildcrafting herbs, be sure to find safe locations. Keywords herbs, nervous system, tea, tincture, chamomile, spearmint, lemon balm, wildcrafting, burdock root Connect with Caylie: Instagram: https://www.instagram.com/the_responsible_parent/ Email: theresponsibleparent.org@gmail.com Learn more about jim mcdonald: Website: https://herbcraft.org/ Email address: jim@herbcraft.org Instagram: https://www.instagram.com/herb.craft/ Don't miss out! Subscribe now and join us on this journey to help families naturally regulate their nervous system.

Here's what to expect on the podcast:How can you tell which plants are safe to eat?What are two commonly found edible plants?Why is it helpful to know which plants are safe to eat?How can dandelion and wild violet be used for culinary purposes?And much more! Resources:Stalking the Wild Asparagus by Euell Gibbons - https://amzn.to/3F6s6nmA Forager's Harvest by Samuel Thayer - https://amzn.to/3F6efNDNature's Garden by Samuel Thayer - https://amzn.to/3ZLCAlwBenefits of Dandelion - https://www.medicalnewstoday.com/articles/324083#10-possible-health-benefitsBenefits of Wild Violet - https://chestnutherbs.com/violets-edible-and-medicinal-uses/ Connect with Wendi Bergin!Website: https://joyfullyprepared.com/Facebook Group: https://www.facebook.com/groups/joyfulprepInstagram: https://www.instagram.com/joyfulprepper/Facebook: https://www.facebook.com/selfreliantmoms/Container Gardening Course: https://joyfulprep.kartra.com/page/containergardeningcourseDownload Home Storage Checklist: https://www.joyfullyprepared.com/52weeksPowder Milk Booklet: https://joyfullyprepared.com/milk-page/10 Creative Uses for Freeze-Dried Food: https://joyfullyprepared.com/fdfood/

Hosts Fran Chismar and Tom Knezick share two of their favorite episodes of The Native Plants Healthy Planet Podcast to help bring you into the Spring Season.  First is Dr. Dwayne Estes (Professor and Curator of Herbarium at Austin Peay State University and Executive Director of SGI). Discussed is debunking the myth of the mighty squirrel, the misconception of forests along the east coast, historical documentation about our lands, our undeniable connections with nature and why 25 years may be too late.  Our second episode is Samuel Thayer, internationally recognized author of Nature's Garden and The Forager's Harvest. Discussed is getting started with foraging, the do's and don't for beginners, foraging highlights by season, the historical significance of living off the land, and the ethical stance on giving back what we take.  Music by Egocentric Plastic Men. Follow Southeastern Grasslands Institute - Website / Facebook / Twitter Follow Samuel Thayer - Website / Facebook  Have a question or a comment?  Call (215) 346-6189. Buy a T-shirt, spread the message, and do some good.  Visit Here.

Join Lisa in today's episode as she dives into her connection with Source Energy from the inside out! Connection can come in a variety of ways but using nature is a force to be reckoned with. Foraging is also on today's episode. Does this excite you? Dive in and give it a listen...Retreat information can be found here:www.thesylvanwell.comWorking with Lisa one-on-one:www.lisa-renee.comThe books she mentions on this episode:Incredible Wild Edibles: 36 Plants that can Change your lifeby Samuel ThayerThe Forager's Harvest by Samuel Thayer

Broadcasting from our little cloud of stink, we celebrate signs of Spring, cycles within cycles within cycles, the Way of the Wasp, tire sandals, pine carpeting, frigging, Dun, coffee filters, and we sprinkle it all with a touch of Cedar Fever! Our mental bowel movement here is assisted by Andy Ward, Tom Brown Jr., Daniel Quinn, the Hairy Potter, Charlie Cheon, Samuel Thayer, Tom Elpel, Rufus, Rerun, Martin Lawrence, Albert Camus, Terrence K. Williams, the Kalahari Bushmen, Laurens van der Post, the CryptoNaturalist, and many others, and I'm sure they couldn't all be prouder! Bing.

Send me a message at ben@iheartthispodcast.com. Tell me about your conflicted loves. And, of course, visit iheartthispodcast.com to find more things to love. Root beer is the tastiest thing ever! But like all comforts and pleasures, it comes with a cost. How do we love something that's not good for us or for our planet? For an account of my adventures brewing my own traditional root beer with foraged ingredients check out this article that wrote for the fantastic Northern Woodlands magazine. And if you want to read more about my early adventures in foraging, check out my old blog, The Foraging Family.If you're interested in foraging yourself, I highly recommend the incomparable works of Samuel Thayer as a place to get started. Check out this New York Times Magazine article on the barbaric history of sugar. Here's a source for John Muir's quote, "Eat bread in the mountains ..."

In this episode we have the honor of speaking with wild foods expert and author Samuel Thayer about why Into The Wild lied to you, how you can sustainably harvest ramp bulbs, how you can produce an amazing amount of healthy and tasty oil from bitternut hickory, and why temperate climates produce so much food. You can find Samuel at TheForagersHarvest.com. --- Send in a voice message: https://anchor.fm/plantcunning/message Support this podcast: https://anchor.fm/plantcunning/support

Episode 63: Pajama Buck Episode 63: Pajama Buck finds Will celebrating a successful harvest from the meat garden: an antlerless buck taken by Will whilst in his pajamas. The homesteaders answer a listener question on how to select plantings for a new homestead (see the show notes for more!). Sarah shares research on the immune benefits of letting kids play in the dirt for the Rock the Cradle segment. Visits to the bee yard and chicken coop have the homesteaders hoping for more activity come spring. The edible landscape is winding down for the season with garlic planting, weeding, and mulching, but the homesteaders are enjoying their harvests in pumpkin chili and pepper pot soup. Will closes the episode with some hard-hitting agricultural news from New Zealand about Doug the Potato. Show Notes Resources for selecting plants for establishing a new edible habitat landscape: Identify your hardiness zone with the USDA Plant Hardiness Zone Map: https://planthardiness.ars.usda.gov/ Find your local extension service at your state land grant university. Consult resources and programming at your local library. Review selections at your local nursery and feed stores. Use edible plant field guides, such as the Peterson Field Guide to Edible Wild Plants (https://www.hmhbooks.com/shop/books/A-Peterson-Field-Guide-to-Edible-Wild-Plants/9780395926222), the Peterson Field Guide to Medicinal Plants and Herbs (https://www.hmhbooks.com/shop/books/field-guide-to-medicinal-plants-and-herbs/9780547345048), or Samuel Thayer's book Nature's Garden (https://www.foragersharvest.com/store/p3/NaturesGarden.html#/). For more on the science and philosophy of habitat gardening, refer to Doug Tallamy's work in Bringing Nature Home and Nature's Best Hope (https://homegrownnationalpark.org/tallamys-hub-1). Rock the Cradle - Science Advances, Biodiversity intervention enhances immune regulation and health-associated commensal microbiota among daycare children. https://doi.org/10.1126/sciadv.aba2578 How to Make Pepper Pot Soup - The Philadelphia Citizen. https://thephiladelphiacitizen.org/pepper-pot-soup-recipe/ New Zealand Couple Unearth What Could Be the World's Largest Potato (and Decide to Call it Doug) - People Magazine https://people.com/human-interest/new-zealand-couple-unearth-what-could-be-worlds-largest-potato-call-it-doug/

www.startingsustainability.com If you have a brown thumb and can't garden worth a hoot, check out foraging! Walk around your back yard, neighborhood park, a nearby meadow, or the woods and find edible food already growing ready to eat. So many show notes available at www.startingsustainability.com/episode101Support the show by shopping at our Etsy Store: StartSustainableFor beauty products shop Plaine Products- Promo code "Start" for 20% off.Need groceries? Imperfect Foods- Promo code "SS10" for $10 off first box.School or Office supplies go to Earth Hero- Promo code "Start" for 10% off. 

Join us on Telegram for a great community of support in these times! https://t.me/joinchat/uNi-dMIwsZlmMGEx   Johnathan Ramirez is back with us today to talk foraging and community gardening as well as the importance of building our communities through gardening and skills. Check out what he is doing at thrivingearthfarm.com   http://www.thrivingearthfarm.com/   Also check out these books by Samuel Thayer to get started in foraging! https://www.thriftbooks.com/a/samuel-thayer/274767/   Waking the Future Telegram Public Group: https://t.me/joinchat/uNi-dMIwsZlmMGEx   Waking the Future Telegram Channel (Updates): https://t.me/wakingthefuture   SubscribeStar: https://www.subscribestar.com/waking-the-future   Patreon: https://www.patreon.com/WakingtheFuture?fan_landing=true   Contact us: wakingthefuture@protonmail.com   Flote: https://flote.app/user/WakingtheFuture   Odysee: https://odysee.com/@wakingthefuture:0   Brand New Tube: https://brandnewtube.com/@WakingtheFuture   Bitchute: https://www.bitchute.com/channel/qL8XNwXppAZW/   Rumble: https://rumble.com/register/WakingTheFuture1/   Brighteon: https://www.brighteon.com/channels/wakingthefuture1   Podbean Audio Only: https://wakingthefuture.podbean.com/   thumbnail link: https://loveincorporated.blob.core.windows.net/contentimages/main/foraging+.jpg  

Episode 28 - The Outdoorsman - with expert Bob Ertzweiler (https://vermontwildernessschool.org/) is live! Kops and Lee are back at it… The boys lead this episode off with a Kops softball update, the history of their local high arc softball league and how not to give softball advice. As this is all going on Lee is distracted with his Verizon FIOS Wi-Fi drama. - Lee upgraded his internet and now his Wi-Fi is not working (07:55) - 4 hours later, talking with reps on the chat, the Wi-Fi still isn’t working, Lee is very frustrated and taking it out on everyone around him, Kops is concerned and trying to calm Lee down- Kops brings up Chrissy Tiegen, her cancelation by Target (15:25) and why people care what celebrities say- CDC announces reduction in mask requirements for vaccinated people (25:23), a recent outdoor event Kops and Lee attended and their reactionsContact Zush Photography for all of your bar/bat mitzvah, wedding and event photography needs (973-314-1527 or email info@zushphotography.com). Mentions the Idiots sent you!This week’s guest is naturalist, turkey hunter, tracker, teacher, and philosopher Bob Ertzweiler, the boys talk a little about their outdoor experiences and history (27:04). They are definitely idiots on this subject! Bob Ertzweiler joins Kops and Lee (32:40) to cover his background, the projects he is working on, and his go to survival tools & shelter design. Bob also mentions a few book recommendations to learn about eating in the wild - Peterson’s Field Guide To Wild Edible Plants, Samuel Thayer’s Nature’s Garden & Forager's Harvest. The boys come back (01:19:00) to wrap up Episode 28; Lee wants to hang out with Bob in the woods, Kops isn’t really ready to do that. Huge shout out (01:22:19) to Amy Schwartz, The Shoebox Chef and The Rebbe’s Choice herring. Amy’s holiday cheesecake and krembo were amazing! Contact her on Instagram or Facebook to order yummy desserts. Thank you very much Bob for coming on the podcast! To contact Bob, message him on Facebook or email him at bob@vermontwildernessschool.org. Follow Two Idiots and an Expert on… Facebook / Instagram / Twitter#outdoors #hunting #tracking #nature #adventure #hiking #explore #mountains #camping #survival #edc #gobag #everydaycarry #ApplePodcast #SpotifyPodcast #TwoIdiotsandanexpert #2IdiotsandanExpert

Michael Baker (@edible_illinois) teaches us all about the foraging lifestyle, harvesting Ramps sustainably, and his narrow miss with confusing Ramps with an unsuspecting lookalike, Lily of the Valley. Find out what Michael's soul smells like, and try his recipe for ramp butter. His website is www.edibleillinois.com. Michael's book recs: Stan Tekiela's "Trees of Illinois Field Guide," Samuel Thayer's "Nature's Garden" and "The Forager's Harvest." He recommends following @pascalbaudar, an author and naturalist, on Instagram. PlantNet is an app he sometimes uses to identify plants. Check out the Next Ingredient website at www.nextingredientconsulting.com. Take a peek at the blog while you're there: nextingredientconsulting.com/blog. Maybe you're more of an Instagram person: @nextingredient This podcast is meant to be a survey and celebration of natural ingredients. Please remember that health topics mentioned in these episodes are general. This is not to be considered one-on-one consulting with Next Ingredient, and does not replace a partnership with a trusted healthcare practitioner. Thank you for listening! Please feel free to contact us with questions or comments, or if you would like to be a guest on the show. --- Send in a voice message: https://anchor.fm/next-ingredient/message Support this podcast: https://anchor.fm/next-ingredient/support

Hosts Fran Chismar and Tom Knezick talk with Samuel Thayer, internationally recognized author of Nature's Garden and The Forager's Harvest.  They discuss getting started with foraging, the do's and don't for beginners, foraging highlights by season, the historical significance of living off the land, and the ethical stance on giving back what we take.  Music by Egocentric Plastic Men.Have a question or a comment?  Call (215) 346-6189.Want links from this podcast?  Visit www.nativeplantshealthyplanet.com

Nature consistently provides an abundance of wild edible foods all around us—whether we live in the city, the country, or someplace in between. Samuel Thayer, author of “Forager’s Harvest” and “Nature’s Garden," is a foraging educator and wild food gatherer who began “survival camping” at age 14. Today, Sam introduces us to the many foods growing underfoot--from ferns to flowers to what we call "weeds." He tells stories of his adventures foraging and offers insights into the story of Chris McCandless, whose story was told in the movie "Into the Wild." Sam describes the bounty of his own pantry replete with wild walnuts, hazelnuts, wild rice, ramps, and plums. And he inspires us to explore the benefits and beauty found in a diverse, local diet, like that of our ancestors. Visit Sam's website: foragersharvest.com Donate to the Weston A. Price Foundation here. Check out our sponsors: Toups & Co. Organics and Ancestral Supplements For this podcast transcript and other resources, visit our website: westonaprice.org

Sam Thayer was born in Wausau, Wisconsin, where he first learned to gather wild food in vacant lots, backyards, city parks, and at the edge of town. Later, his family moved to rural southern Wisconsin, and then to Madison. Sam's first presentation on edible wild plants was to his seventh grade science class, demonstrating the foods that he collected regularly on his three-mile walk to school. He began "survival camping" at fourteen and led his first wild food walks when he was 19. After graduating from high school, he moved near the south shore of Lake Superior and built a rustic log cabin on an abandoned farmstead, chasing his childhood dream of "living off the land" while working part-time at a variety of jobs.Since 2000, when he won the Hazel Wood National Wild Foods Cooking Contest, Sam has been teaching regularly on edible wild plants, giving workshops across the United States. In 2002 he was inducted into the National Wild Foods Hall of Fame at North Bend State Park in West Virginia. His first book, The Forager's Harvest, has won a Midwest Book Award, IPPY Book Award, and was a finalist for the USA Book News Best Books 2007 award. It has been a steady Amazon category best-seller and has sold more than 100,000 copies. His second book, Nature's Garden, has received similar acclaim and sold over 75,000 copies. Incredible Wild Edibles was released November 1, 2017.He currently lives in the woods of northwestern Wisconsin with his wife, Melissa, their daughters, Myrica and Rebekah and son, Joshua. Along with speaking and writing, he is also a maple syrup producer, wild rice harvester, owns a small organic orchard, and has been revitalizing a lost tradition of making hickory nut oil.Besides wild food foraging, Sam is an all-around naturalist with particular interest in reptiles, amphibians, bird watching, botany, and mammals. His passion for wild food extends to studying the origin of cultivated plants and the socio-economic history of the human diet.Connect with Sam:WebsiteBooksShopConnect with Jacob:InstagramFacebookWebsiteSupport AAA:ListenRate / Subscribe / ReviewWatch / Subscribe on YouTubeDonate PayPal / VenmoShop through our Amazon PortalSubscribe on PatreonMusic by Jacob Gossel / DPLV

In this episode Sam Larson speaks with the Lebron James of foraging, Samuel Thayer. Sam Thayer is best known for his 3 books, Forager’s Harvest, Nature’s Garden, and Incredible wild edibles. He has sold hundreds of thousands of books, and they were super inspirational to me. I’m going to put links to those books in the show notes as well. Buy them if you can. You won’t regret it! I don’t “hard recommend” that many things, but if you don’t have Sam’s books, what are you waiting for? These books changed my entire worldview on foraging, and what is truly possible regarding plant foods. Buy two of each, and give the other to a friend! They’re available wherever you buy books most likely. Definitely available at foragersharvest.com and amazon.

In this episode, I’m talking foraging with expert forager Michael Wachter. Michael has masses of experience when it comes to living outdoors sustainably and being self-sufficient, having lived on a remote island off the North Coast of Germany. He also regularly treks across the landscape both in the UK and abroad, with nothing but a sleeping bag and his survival kit, foraging for food along the way.   Michael currently lives and works in East Sussex, where he indulges his passion for plants at every opportunity. We only scratched the surface of his experiences and if you ever have the opportunity to hear him speak, I urge you to do so, you will be spellbound as he recounts his adventures! We cover: The best places to find wild food How to forage in your own garden, however limited you are on space Michael’s trek along the South Coast of England The philosophy of foraging   About Michael Wachter Born in the rolling hills of North Bavaria along a river in Bamberg, Michael studied landscape architecture near Frankfurt. After a short stint working in an office, he went to work for the protection of mainly seabirds on the North Coast of Germany, before coming to England in 2014. He currently works as a gardener in East Sussex and indulges his passion for wild plants on a daily basis.   Links: Michael Wachter on Instagram https://www.instagram.com/michael_wachter/?hl=en Robin Harford’s site provides great information, plus he produces a podcast on the topic: https://www.eatweeds.co.uk The Woodland Trust’s guide to foraging sustainably: https://www.woodlandtrust.org.uk/visiting-woods/things-to-do/foraging/  Wild Food & Foraging UK Facebook group: https://www.facebook.com/WildFoodUK/ The website of Samuel Thayer, a foraging resource for listeners in the US: https://www.foragersharvest.com    Get in touch; Email podcast@rootsandall.co.uk  Website www.rootsandall.co.uk  Twitter @rootsandall Instagram rootsandallpod   Patreon Link; Help us keep the podcast free & independent! Donate as much or as little as you like at https://www.patreon.com/rootsandall 

Miles Irving, author of The Forager Handbook and founder of Forager Ltd, introduces the World Wild Podcast and talks to Sam Thayer, world-renowned forager and author of The Forager's Harvest and most recently Incredible Wild Edibles.

Is it possible to feed our families and our communities from the products of the forest, without harming nature in the process?For episode #35 of The Good Life Revival Podcast, I had the pleasure of chatting with author Samuel Thayer, renowned as one of North America's leading authorities on wild foods and foraging.Samuel is the author of the Forager's Harvest series of books, which he recently completed with the third installment, Incredible Wild Edibles, in late 2017. We spoke, among other things, about his work as an author and teacher, the kinds of values we need to instill in our peers and the generations to come about wild foods, and the potential for wild spaces and non-domesticated species to serve as viable, sustainable alternatives to the tremendously damaging conventional farming paradigm that dominates the landscape and threatens to collapse our global food systems in the not-so-distant future.Incredible Wild Edibles bears the subtitle “36 plants that can change your life,” and I can personally vouch that this is no exaggeration! Gathering wild foods is so much more than a hobby; it’s a way of life, and anyone who aspires to live with the rhythms of nature will quickly become obsessed after their first taste.

Samuel Thayer — internationally recognized authority on edible wild plants — was one of our very first guests on ReWild Yourself Podcast (way back in Episode #2!), and I’m so honored to have him back on the show for Episode #152 to discuss a fundamental topic for the conscientious forager: Ecoculture. Sam has authored two award-winning books on foraging, Nature’s Garden and The Forager’s Harvest, and he’s soon-to-be-releasing a third volume in his Forager’s Harvest series, Incredible Wild Edibles. He has taught foraging and field identification for more than two decades. Besides lecturing and writing, Sam is an advocate for sustainable food systems who owns a diverse organic orchard in northern Wisconsin and harvests wild rice, acorns, hickory nuts, maple syrup, and other wild products. For Sam, hunting and gathering is not just a passion he pursues on the side, it is life. That may sound unattainable in our modern world, but tune in, and you’ll see that Sam’s approach is practical, comprehensive and well within reach. In today’s show, we delve into "the management of natural ecosystems to enhance their production of useful products," or as Sam calls it, Ecoculture. Think “agriculture” and “permaculture,” but rather than tending to crops, we foragers tend the wild. Nature is productive, resilient and, perhaps most importantly, it includes humans. Rooted in our ancestry, hunting and gathering is how we cultivate relationship with our ecology, gain sovereignty from the agriculturally-dominated food system and protect the biodiversity of our planet for future generations. Tune in as Sam guides us through the principles of Ecoculture, and learn how you can get started stewarding your local landscapes right now. EPISODE BREAKDOWN: Show Introduction: SurThrival re-introduces Yaupon! Hunt + gather updates: Clamming, shadbush, milkweed & blueberries Q&A: Does blueberry raking harm the plant? ReWild Yourself Podcast spotlight: Ask a Mortician - Caitlin Doughty #146 Introducing Sam Thayer How Sam became an authority in the foraging world Integrating wild food into your daily life The divide between foragers and hunters How the foraging demographic has changed over the years Hunting and gathering as life vs a part of life What is Ecoculture? Replacing our agro-centric creation myth Domestication of plants — who’s in control? Nature is productive and resilient Human impact on nature and “leave no trace” principles Can 7 billion people forage? The role of hunter gatherers in protecting biodiversity How to get started in landscape stewardship Sam’s hopes for the legacy of his work Sam’s prognosis for the future of the human species How to work with Sam