Wild Fish and Game Podcast Harvesting Nature

Summary:
The Harvesting Nature crew and camp guests discuss their May 2022 wild pig hunting skills camp in Texas. They highlight the activities and lessons learned during the camp, including shooting, ballistics, cooking, and butchering. The crew emphasizes the importance of shot placement for meat yield and the versatility of wild pig meat. They also discuss the value of hands-on experience and the holistic nature of hunting. The participants shared their experiences and expressed their appreciation for the camp and the community it has created. The conversation covers various topics, including cooking temperatures, fly fishing camp plans and the experience's highlights. The participants expressed gratitude for the knowledge gained and the community formed during the event. They discuss the versatility of wild pig meat and the importance of dispelling myths about hunting and eating wild hogs. The conversation ends with a call to action for listeners to sign up for future courses and support the podcast.
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Join us at our December 2024 Wild Pig Culinary Hunting Camp
Takeaways:
The wild pig hunting skills camp allows participants to learn various hunting, shooting, cooking, and butchering skills.
Shot placement is crucial for meat yield and should be considered before taking a shot.
Wild pig meat is versatile and can be used in various dishes.
Hands-on experience is invaluable in understanding the entire process of hunting and harvesting wild game.
The camp fosters a sense of community among participants and encourages sharing of knowledge and experiences. 
The ideal temperature for cooking trichinella is 137 degrees Fahrenheit.
The hosts plan a fly fishing camp in Montana and have ideas for future adventures.
The participants expressed gratitude for the knowledge gained and the community formed during the event.
It is important to dispel myths about hunting and eating wild hogs.
Listeners are encouraged to sign up for future courses and support the podcast.
Chapters:
00:00 Introduction and Announcement of Skills Camp
02:09 Unique Episode at the Wild Pig Skills Camp
04:33 Cooking and Butchering Demos at the Camp
09:28 Shooting and Shot Placement Lessons
11:22 Awards and Meat Size Variations
16:14 Participant Experiences and Appreciation
25:41 Reflections on the Ranch and Future Plans
28:23 Cooking Temperatures and Future Plans
34:19 The Versatility of Wild Pig Meat
39:44 Dispelling Myths about Hunting and Eating Wild Hogs
53:47 Sign Up for Future Courses and Support the Podcast
Keywords:
Wild pig hunting, skills camp, shooting, ballistics, cooking, butchering, shot placement, meat yield, versatility, hands-on experience, holistic hunting, community, cooking temperatures, plans, fly fishing camp, community, wild pig meat, dispelling myths, hunting, eating, 
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Summary:
In this episode, Justin and Adam chat with Dr. Jonathan Reisman about hunting, cooking, and eating offal and organ meats. They discuss the incorporation of organ meat into diets and highlight the nutritional value of organs and the unique nutrients they provide. Dr. Reisman shares his journey into butchering and cooking organs, his passion for hunting, and how hunting has allowed him to explore various organ meats. They also address the myth that organs are dangerous to eat and advocate for the reintroduction of lung consumption, which is currently illegal in the US. The conversation emphasizes the importance of reconnecting with the source of our food and exploring traditional food consumption. They discuss different organs' unique textures and flavors, such as lungs, kidneys, and sweetbreads. They also touch on the importance of proper handling and care of organs to ensure optimal taste and safety. They discuss the need for better anatomical diagrams, education around organ meats, and the growing interest in nose-to-tail eating. Dr. Reisman also mentions his Anatomy Eats dinners, where he combines his knowledge of anatomy with culinary experiences.
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Guest:
Jonathan Reisman, M.D., is a physician, author, and adventurer. His interests include anatomy, food, travel, nature, wilderness, and prehistoric crafts. He has practiced medicine in some of the world's most remote places, including Antarctica, Arctic Alaska, the Russian Arctic, the Himalayas of Nepal, rural Appalachia, the urban slums of Kolkata, India, and on Pine Ridge Reservation in South Dakota. He is the co-creator of the anatomy-based dinner series Anatomy Eats, which explores human anatomy through cuisines worldwide using offal, internal organs, and other unusual body parts.
Visit Dr. Reisman's website
Visit Anatomy Eats Instagram
Takeaways:
Organ meat, such as liver and heart, is packed with nutrients and can be a healthy addition to one's diet.
Social media platforms like Instagram are great resources for finding creative and innovative ways to incorporate organ meat into meals.
There is a misconception that organ meat is dangerous to eat, but as long as it is not toxic, it can be consumed safely.
The sale and consumption of lungs are currently illegal in the US, but efforts are being made to overturn this rule.
Reconnecting with the source of our food and exploring traditional food consumption can lead to a greater appreciation for organ meat. Organ meats have unique textures and flavors that can be enjoyed properly.
Proper handling and care of organs is essential for taste and safety.
Hunting provides access to a wide variety of organ meats.
There is a need for better anatomical diagrams and education about organ meats.
Nose-to-tail eating is gaining popularity as people explore different parts of the animal.
Anatomy Eats dinners combine anatomy education with culinary experiences.
Chapters:
00:00 Introduction and Discussion of Organ Meat
19:31 Exploring the Nutritional Value of Organ Meat
25:04 Tips for Incorporating Organ Meat into the Diet
29:37 Misconceptions about Organ Meat
35:40 Advocating for the Reintroduction of Lung Consumption
36:14 Reconnecting with the Source of Our Food
36:24 Exploring the Unique Textures and Flavors of Organ Meats
44:09 The Importance of Proper Handling and Care of Organs
52:13 Hunting as a Gateway to Trying Different Organ Meats
59:28 The Need for Better Anatomical Diagrams and Education
01:05:02 The Rise of Nose-to-Tail Eating
01:05:44 Anatomy Eats: Combining Anatomy Education with Culinary Experiences
Keywords:
organ meat, nutrition, misconceptions, lung consumption, traditional food, organ meats, textures, flavors, handling, care, hunting, anatomical diagrams, nose-to-tail eating, Anatomy Eats
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Summary:
In this episode, Justin and Adam are joined by Jesse Griffiths, a world-class chef, hunter, and author of the new book, The Turkey Book. They discuss turkey hunting, cooking, and the inspiration behind the book. Jesse shares his experiences hunting turkeys in different regions of the United States and the unique culinary perspectives he gained from each location. The conversation explores the importance of cooking using the entire turkey rather than just the breast. They talk about the different aspects of the book, including the storytelling, cultural details, and techniques for butchering and cooking turkey. Jesse shares his favorite chapter on breaking down the turkey breast and the various recipes and techniques included in the book. They also discuss the flavors of turkeys from different regions and the process of confit cooking.
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Guest:
Jesse Griffiths is a world-class chef and owner of Dai Due, a butcher shop and supper club in Austin, Texas, where everything on the menu is sourced locally.  He is also the head instructor of the New School of Traditional Cookery.  In 2012 he released Afield: a chef's guide to preparing and cooking wild game and fish, which was nominated for a James Beard award. In 2021, he released The Hog Book, which won a James Beard award in 2022. We chatted with him about this book back in 2021. 

Info on Dai Due
Info on Jesse's 1st book "Afield"
The Wild Books Website
Takeaways:
The Turkey Book is a new book by Jesse Griffiths that explores turkey hunting and cooking.
Jesse traveled to different regions of the United States to hunt turkeys and learn about the unique culinary perspectives in each location.
His love for wild turkey meat has inspired him to become a better hunter and appreciate the importance of patience and skill.
The book offers a beginner's journey into turkey hunting and provides recipes and insights from experienced hunters and chefs.
Jesse's experiences with wild turkeys have shaped his culinary outlook and deepened his appreciation for different cuts of meat. To respect and appreciate the whole animal, it is important to utilize the entire turkey when cooking.
Culinary conservation involves responsibly using the resources harvested through hunting.
Plucking and cleaning a bird can be a satisfying and enjoyable process.
Keeping the skin on provides culinary options and enhances flavor.
Personal experiences and aspirations in turkey hunting vary.
Jesse's book on turkey hunting and cooking includes storytelling and cultural details.
Flavors of turkeys from different regions are not easily discernible.
Confit cooking is a great method for tenderizing and preserving turkey.
Turkey hunting is about the journey and experience, as well as conservation.
Chapters:
00:00 Introduction and Overview
04:01 Jesse Griffiths' Background and Previous Books
08:45 Jesse's Turkey Hunting Experiences
13:45 The Inspiration Behind The Turkey Book
25:05 How Turkey Hunting Shaped Jesse's Culinary Outlook
26:14 Utilizing the Whole Turkey
27:58 Culinary Conservation
28:26 The Satisfaction of Plucking and Cleaning
30:21 Keeping the Skin On
42:43 Personal Experiences and Aspirations in Turkey Hunting
50:00 Introduction and Overview of the Book
52:04 Techniques for Butchering Turkey Breast
54:30 Flavors of Turkeys from Different Regions
56:16 Butchering and Cooking Turkey Wings
58:08 Key to Successfully Cooking Turkey Wings
59:06 The Art of Confit Cooking
63:41 The Journey and Experience of Turkey Hunting
Keywords:
turkey hunting, cooking, book, storytelling, cultural details, butchering, cooking techniques, turkey breast, recipes, flavors, regions, confit cooking, journey, experience, conservation, turkey cooking, The Turkey Book, wild game, culinary perspectives, patience, skill, wild turkey meat, turkey, cooking, utilization, meat, culinary conservation, plucking, skin, options, satisfaction, enjoyment, hunting
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In this episode, Justin and Adam are joined by Sean Sherman, an award-winning indigenous chef, educator, author, and activist. They discuss the importance of wild food for Native American and indigenous cultures, the significance of indigenous food systems, and the need for food sovereignty. In this conversation, Sean emphasizes the need to shift our mindset from a consumer-based food system to one focused on sustainability, seasonality, and cultural diversity. He shares his vision for the future of indigenous cuisine, which includes creating support centers, developing regional menus, and expanding the movement globally.
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Guest:
Sean Sherman is an award-winning chef, educator, author, and activist. A member of the Oglala Lakota Sioux tribe, his personal mission is to revitalize Indigenous food systems and build awareness of the transformational potential of Indigenous foodways to restore Native people's health, local economies, culture, and food sovereignty.
Sean’s Instagram: @the_sioux_chef
Sean’s website: https://seansherman.com/
NATIF Instagram: @natifs_org
Owamni Instagram: @owamni
Takeaways:
Wild food plays a massive role in indigenous food systems and diets, providing sustenance and cultural and spiritual significance.
Indigenous food systems are diverse and based on a deep knowledge of the local environment, including the use of wild plants and animals.
Revitalizing indigenous food systems and promoting food sovereignty is necessary to ensure access to healthy and culturally appropriate food.
The Western diet has overlooked the vast majority of North American botanicals, and there is a need to shift towards local and sustainable food systems.
Individuals can start by exploring and utilizing the wild and native plants in their own backyard, promoting a deeper connection with the natural world and local food sources. Embrace indigenous foodways and reconnect with the land
Shift from a consumer-based food system to one focused on sustainability, seasonality, and cultural diversity
Non-native chefs and restaurants can support indigenous food traditions by purchasing products from native producers and featuring indigenous ingredients on their menus
Create support centers to train and develop culinary professionals in indigenous food systems
Develop regional menus that celebrate the unique foods and flavors of different indigenous communities
Expand the indigenous food movement globally and promote the preservation of indigenous knowledge and food traditions
Chapters:
00:00 Introduction and Updates
11:21 The Significance of Wild Food for Indigenous Cultures
31:30 Embracing Indigenous Foodways and Reconnecting with the Land
40:21 Creating Support Centers for Indigenous Food Systems
48:35 Expanding the Indigenous Food Movement Globally
Keywords:
wild food, Native American, indigenous cultures, indigenous food systems, food sovereignty, hunting, fishing, foraging, taste, nutrition, local food systems, sustainable food systems, indigenous foodways, sustainability, seasonality, cultural diversity, indigenous cuisine, non-native chefs, support centers, regional menus, global expansion
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Turkey season has come upon us! Not many things rival the sound of calling and hearing those big old toms gobble back at you. We had the pleasure this season of hunting not far from the coast of Morrow Bay in California and bagging a few gobblers to bring home to the family. 
This recipe is a play on a good old chicken piccata recipe that’s super quick, easy, and doesn’t disappoint. If you’ve never had piccata, you’re in for a treat because when you pour the sauce over the top, everyone will think you’re a five-star chef. 
I spiced this one up with some jalapeños and wild turkey bourbon, but feel free to use any chili pepper or bourbon; you can also omit the peppers and just use white wine if you’d like to go the classic route. Any way you slice it, you’re bound to love this dish.
Read the written version of this recipe as prepared by Ara Zada
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About Wild Turkeys:
By the 1930’s, market hunting and habitat loss had reduced the turkey population in North America to somewhere around 30,000 birds; a pitifully small number compared to their original pre-European settlement population which is estimated to be around 10 million.
Although overhunting had a part to play in this - there was no management in those days - another factor played a huge role as well - habitat loss. 
At the time, farmers were clearing huge swathes of land for agriculture, cutting down trees and burning brush. This pushed turkeys into smaller and small regions and allowed hunters to reduce their population even more rapidly. At least half of the states that called the wild turkey home had lost it altogether. 
There were a few attempts to stop the decline around this time though, mostly led by eastern sporting clubs. Pressure from these clubs spurred the Virginia and Pennsylvania game commissions to attempt a breeding program where they raised wild turkey chicks on farms and then released them into the wild. 
Though close to 300,000 birds were released in this manner, the survival rate was so low that the program was deemed a failure. The reason behind this was the fact that young turkeys learn how to survive in the wilderness - finding food, safe roosts, and avoiding predators - from their mothers. 
Without that knowledge being passed on from mother to chick, the farm-raised turkeys fell prey to coyotes, raccoons, bobcats, snakes, owls, and other large birds of prey. 
Other concerned groups and far-seeing individuals, including Theodore Roosevelt, were also setting aside habitat for animal species, including wild turkey. 
Along with reemerging habitat, a new re-introduction method created by Herman Holbrook skyrocketed successful reintroduction. It involved using a net cannon to capture live turkeys in the wild and re-introduce them into their old habitats, or new ones on abandoned land. 
This method of reintroduction was extremely successful and many states used it to re-establish wild turkeys into their former range. 
In 1973, the non-profit National Wild Turkey Federation was started and it quickly began coordinating reintroduction efforts with states and other conservation groups. They also helped to create and conserve beneficial wild turkey habitat, which further fuelled successful wild turkey populations. 
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 Ottawa 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 
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In this episode, Justin and Adam discuss two cuts of meat: the tri-tip and the eye of round. They provide information on the location and characteristics of each cut, as well as their culinary history. The tri-tip is a flavorful cut located in the bottom sirloin area, while the eye of round is a lean muscle found in the round group. They share cooking tips and recipe ideas for both cuts, including grilling, searing, and marinating. Overall, these cuts offer versatility and delicious flavor for various dishes.
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Takeaways:
The tri-tip is a flavorful cut located in the bottom sirloin area, while the eye of round is a lean muscle found in the round group.
Both cuts offer versatility and can be cooked through grilling, searing, or marinating.
The tri-tip is commonly used in Santa Maria-style barbecue, while the eye of round is great for dishes like pho or stir-fries.
When cooking these cuts, it's important to keep them at medium-rare or medium to prevent them from drying out.
Both cuts can be sliced thinly for sandwiches, tacos, or stir-fries, or cooked whole and sliced for a delicious meal.

Recipes:
Grilled Venison Tri-Tip
Elk Tri-Tip with Chimichurri
Grilled Bison Tri-Tip, Santa Maria Style
Venison Cube Steak Sandwiches with Poblano-Lime Chimichurri
Gochujang Venison Steak and Broccoli
Venison Bulgogi Kimbap Rolls
Antelope Steak Fingers
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