Podcast appearances and mentions of tovar cerulli

Dr. Tovar Cerulli is a "vegan turned hunter", environmentalist, and author of "The Mindful Carnivore". Dr. Cerulli received his PhD from University of Massachusetts Amherst where his dissertation examined Ojibwe and Euro-American hunting communities' ways of talking about wolves. --- Support this podcast: https://anchor.fm/americas-talking/support

We spoke with Tovar Cerulli about his journey from someone who unreflexively ate what he grew up eating, to a vegan, to someone who tries to mindfully eat animal products and even hunts and fishes. We also discuss justifications versus reasons, the importance of knowing how things we use and depend on come to us, the importance of mindfulness, and how groups (like hunters and vegans) react to perceived marginalization. Also there's the first wild game recipe in the history of the podcast! Check it out in the show notes. Show Notes: Follow us on Twitter at @FoodThoughtPod, and you can drop us a line at ThoughtAboutFood on Gmail. Rate our podcast and leave us a review wherever you get your podcasts! It helps people find the show. Tovar Cerulli is a vegan-turned-hunter who has worked as a public speaker, consultant, and collaborative thinking partner. He is committed to building bridges and understanding across ideological and cultural differences, especially as they relate to food and the larger-than-human natural world. Tovar's book is The Mindful Carnivore: A Vegetarian's Hunt for Sustenance Tovar shared a recipe with us that uses ground venison; it's certainly the first recipe on the podcast for game you hunted! Tovar says:  "We'll be talking, at least in part, about hunting, so I have to share a venison recipe. I considered sharing a recipe for Venison Steak Diane, both because it's a favorite and because—whatever the actual origins of the dish and name—"Diane" always makes me think of Diana or Artemis, the goddess of the hunt. Instead, I landed on a simpler recipe that I put a small twist on. One winter day a year or two ago, I was assembling a cottage pie and decided it needed a little spicing up, so I swapped out a few of the seasonings for some curry powder. That moment of inspiration transformed a somewhat bland dish into something extraordinarily savory. It turns out that many similar recipes already exist but I'm grateful to have stumbled onto it myself. I make this with venison, of course, but I'm sure wonderful vegetarian or vegan versions could also be created. Curried Venison Cottage Pie 1 lb. ground venison Olive oil 1 onion, minced 1/4 t. salt 2 t. curry powder (more if you prefer spicy over savory) 1 c. stock (venison, chicken, beef, or vegetable) 3 medium potatoes, cubed 3/4 c. milk Paprika 4 T. butter 2 carrots, sliced 2 celery stalks, sliced 1/4 lb. mushrooms, sliced 1 c. frozen peas In a pot or skillet, heat a couple of tablespoons of olive oil over medium heat. Brown the ground venison and set aside. Add a bit more oil to the pot, plus the onion, salt, and curry powder, and saute for several minutes, stirring regularly, until the onion turns translucent. Add the browned venison back to the pot, mix thoroughly, then add the stock and simmer until the liquid is nearly gone. While the curried venison is simmering, boil and drain the potatoes, then mash with one tablespoon of butter and the milk. In another pot or skillet, melt two tablespoons of butter and saute the carrots, celery, and mushrooms, adding the peas at the end. Pour the curried venison into a casserole dish. Layer on the vegetables. Then spread the mashed potatoes over the top, dot with the remaining butter, and sprinkle with paprika. Bake at 375F for 30 minutes or until lightly browned. Enjoy! Perfect for a cold winter evening." The intro and outro music is "Whiskey Before Breakfast" which is both a great traditional song and something that can be enjoyed mindfully. It was performed and shared by The Dan River Ramblers under a Creative Commons license.

Aaron chats with Tovar Cerulli, speaker, conservationist, and author of the book, "Mindful Carnivore: A Vegetarian's Hunt for Sustenance". We cover a life in the outdoors, the transition from vegetarian to vegan to hunter, his work in conservation, and making connections between people who care about wildlife.  https://tovarcerulli.com/ Show notes: 2:33 – Tovar’s early season kayak adventures 4:48 – Tovar’s childhood outdoors 6:45 – when, how, and why Tovar became a vegetarian 9:40 – the rationale and ideas that made Tovar shift away from vegetarianism 11:30 – when Tovar began to realize agriculture’s impact on wild animals 14:20 – Aaron’s animal ethics course in graduate school 16:45 – the transformation to hunting 20:38 – how Tovar received much less negative feedback about being a hunter than he thought he would 24:40 – peers and neighbors who helped Tovar establish his hunting identity 29:10 – Tovar never imagining being a hunter, a writer or a public speaker 30:45 – building bridges between hunters, environmentalists, and vegetarians 33:24 - Tovar’s journey into a professional life in conservation 36:40 – Tovar’s work on the “Relevancy Roadmap” 42:45 – how we can diversify wildlife funding and bring more people into conservation 49:20 – the resistance by users to pay for conservation 52:55 – talking about hunting in an inviting and connecting way 56:12 – not making assumptions about non-hunters 59:30 – the biggest issues facing hunters and anglers today

Tovar Cerulli is the author of "The Mindful Carnivore: A Vegetarian's Hunt for Sustenance." Tovar and Tony discuss the journey from veganism to hunting, how life and death are constants, the two camps of hunters, the dietary benefits of meat, the spirituality of mortality, the ritual of butchering, and more. Find Tovar at tovarcerulli.com and buy his book here: https://amzn.to/38YiZEFSupported by Manscaped (https://www.manscaped.com/) – Use Promo Code “REVHUNT” for 20% off and FREE shipping!

Tovar Cerulli is the author of "The Mindful Carnivore: A Vegetarian's Hunt for Sustenance." Tovar and Tony discuss the journey from veganism to hunting, how life and death are constants, the two camps of hunters, the dietary benefits of meat, the spirituality of mortality, the ritual of butchering, and more. Find Tovar at tovarcerulli.com and buy his book here: https://amzn.to/38YiZEFSupported by Manscaped (https://www.manscaped.com/) – Use Promo Code “REVHUNT” for 20% off and FREE shipping!

On this week’s show, we’re joined by Ryan “Cal” Callaghan and Phil the Engineer for a conversation on why we’re annoyed by Christmas, how to mentor new hunters, and where Phil might go for his first hunt. In the interview portion of the show we’re in Princeton to meet up with author and conservationist Tovar Cerulli to talk about his shift from vegan to hunter, his book “The Mindful Carnivore,” and what it means to accept change. Enjoy.   Connect with Ben and MeatEater Ben on Instagram MeatEater on Instagram, Facebook, Twitter, and Youtube Shop MeatEater Merch See omnystudio.com/listener for privacy information.

In the conclusion of this adventure, D.S. Moss confronts his food consciously and directly. But, is hunting the most ecologically benign way to feed himself? And even if it is, could I pull the trigger? Should he just say the hell with it and go find a local symbiotic farm? So. Many. Questions. Join him as he tries to answer them all beginning in Vermont with a conversation about hunting mindfulness with Tovar Cerulli. Then off to Seattle for more education with hunting celebrity Steven Rinella, and finally into the mountains of Idaho with a couple more Mosses and a German banker.

Welcome to Episode 9 of the podcast! This week I sit down with Dylan Cave (Instagram: getyourgrubon) from Red Boar Smokery in Red Deer, AB. From starting his Instagram feed exploring food joints while touring Canada in rock bands to eventually opening a restaurant of his own, the tale of Dylan's journey to BBQ is great! We are also joined by Tyler Gardner (Instagram: morningstarbarbecue). Tyler is a Red Deer based barbecue fan and welder who makes his own smokers. The three of us have a great conversation about the restaurant of course, but covering ethically raised meat, knowing where your food comes from and working with your local butcher. We also talk a little about competition barbecue and the Canadian BBQ Society. Information on the BBQ classes that Dylan mentioned can be found at www.bbqclass.ca. The Canadian BBQ Society website is www.cbbqs.ca. Red Boar Smokery is located at #104, 4916 50 Street in Red Deer, Alberta. You can find them online at www.redboarsmokery.com, on Facebook, Instagram and Twitter @redboarsmokery. Dylan mentions the book The Mindful Carnivore: A Vegetarian's Hunt for Sustenance by Tovar Cerulli. Find it wherever you buy books. Check out the Alberta BBQ Trail at www.albertabbqtrail.ca and follow on Twitter @bbq_trail or Instagram at albertabbqtrail. The restaurants participating in the Alberta BBQ Trail are Big Sky BBQ Pit, Olde Smokey's BBQ Shack, Belle Southern Kitchen + Bar, Big T's Barbecue & Smokehouse, Paddy's Barbecue a & Brewery and Rocky Mountain BBQ Catering. Please check them out and use the hashtag #albertabbqtrail on your social media posts. All music on The Eat More Barbecue podcast has been graciously provided by Alan Horabin. Eat More Barbecue can be found at www.eatmorebarbecue.ca, on Facebook & Instagram at eat_more_barbecue and on Twitter @eatmorebarbecue. Thanks for listening. Please subscribe, rate and review. This podcast is an EatMoreBarbecue production.

Today on the show we’re joined by writer and author Tovar Cerulli to discuss his journey from vegan to hunter, the value of thinking deeply about hunting, the ethics of hunting and talking about hunting, and much more. To listen...

Today on the show we’re joined by writer and author Tovar Cerulli to discuss his journey from vegan to hunter, the value of thinking deeply about hunting, the ethics of hunting and talking about hunting, and much more. To listen...

Matt and Tovar Cerulli break down the wall between vegans and carnivores by showing how mindfulness of others and nature bridges divides. The future of technology is bound to effect our food and how it's produced, but Tovar stresses the importance of staying connected to the natural world especially in light of advancing technologies. Links: Website - breakitdownpod.com Tovar Cerulli - http://tovarcerulli.com/ iTunes -  https://itunes.apple.com/us/podcast/break-it-down-with-matt-carter/id977905081?mt=2 Support - https://gumroad.com/l/breakitdown Learn more about your ad choices. Visit megaphone.fm/adchoices

Tovar Cerulli is a "vegan-turned-hunter",environmentalist and author . His book The Mindful Carnivore is available via Amazon. http://tovarcerulli.com/

Tovar Cerulli is a "vegan-turned-hunter", environmentalist and author. His book "The Mindful Carnivore" is available via Amazon.

Tovar Cerulli, a vegan-turned-hunter, is author of The Mindful Carnivore: A Vegetarian's Hunt for Sustenance, which has earned praise from hunters, vegetarians, and ecologists alike. He serves as a unique bridge across diverse ways of thinking about human relationships with food, nature, and wildlife, and has led seminars for agencies, nonprofits, and universities across the country. As a consultant in the conservation field, he helps clients integrate conflicting ideas and values, gain insight into unfamiliar points of view, and expand and develop their thinking and perspectives. Tovar's essays have been published in Outdoor America, High Country News, The Atlantic, Utne Reader, and Northern Woodlands, among others. He lives in Vermont with his wife Catherine and an eclectic mix of cookbooks.Do you or friends have moral reservations about eating meat? What about the actual act of hunting? And how does this all factor into our relationship with the land we live off of? On today's show, host Elle Russ talks with Tovar Cerulli about modern ecology, gardening, fishing, hunting, the morality of meat eating, and wildlife conservation. If you want the deeper, essential picture of how primal living affects our world, (beyond personal health benefits) you won't want to miss this show.