Hunt, Gather, Talk with Hank Shaw Hank Shaw

If you've ever wondered about freeze drying, this episode's for you. Spoiler alert: Freeze drying is more than just astronaut ice cream.

In this episode, I talk with Shannon Waters, a former chef and restaurant consultant who is making waves with Third Wave freeze-dried meals through her company Gastro Gnome Meals.

Shannon and I talk about freeze drying at home: When it makes sense, when it doesn't, what foods work well with freeze drying, as well as some memorable failures...
 

A conversation about salting fish: How to make it and how to use it, with Newfoundlander Lori McCarthy of Food Culture Place. Salt fish, and salt cod in particular, played a huge role in Western history and remains a vital part of the culture of Newfoundland and Scandinavia. We talk about that, plus the more practical topics of how to go about salting whatever fish you have near you, as well as how best to use it later, on this episode of Hunt Gather Talk. 

Season 4 of Hunt Gather Talk will be all about preservation, from drying and fermenting to canning to charcuterie, meat, fish, plants, mushrooms. We kick off the season with a conversation about dry aging, with Jess Pryles of Hardcore Carnivore. Jess is not only a barbecue maven, she's also a trained meat scientist. We go over the ins and outs of dry aging, with an emphasis on beef and venison. 

Everything you wanted to know (or not!) about the parasites in fish and seafood. John Burrows of the Alaska Seafood Marketing Institute and I break it all down in this episode.

Catfish are an iconic American fish, loved by many, hated by some. I talk with my friend Jonathan Wilkins of Black Duck Revival about catfish, and we range from mechanical details on how to catch them to cooking and prepping them to the cultural baggage catfish can sometimes bring with them to the dinner table. 

Andrew Zimmern, who many of you know from his TV show "Bizarre Foods," has eaten more fish and seafood over the years than anyone I know. So who better to talk about the details of flavor and texture with fish and seafood, from the sublime to the slimy.