Food Afield Podcast

John Fraser
  • 5.0 (2)
  • HOW TO
  • UPDATED MONTHLY

Documentary-style wild food podcast on hunting, fishing, foraging, and cooking seasonal ingredients across North America. foodafield.substack.com

Episodes

  1. APR 11

    Oysters: How to Find, Harvest, and Eat Them on the Pacific Coast

    What you’ll learn on this episode of the Food Afield Podcast: How to identify oyster habitat (jagged rock, broken shell, white clusters on shoreline) Ideal tide range for harvesting (roughly 0 to 1.5 feet) Why oysters are often overlooked despite being abundant Legal requirements: fishing license and local regulations How to check shellfish safety (DFO closures and PSP risk) Ethical harvest: take only what you’ll use Differences between Pacific and Olympia oysters Practical Takeaways Where to find oysters Look for jagged rock, broken shell, and white patches along the shoreline Avoid sandy beaches (better suited for clams) When to go Low tide (0 to 1.5 feet is ideal) Late winter / early spring tends to be a safer window for shellfish Before harvesting Check DFO maps for: Contamination closures PSP (paralytic shellfish poisoning) risk How much to take Stay within legal limits Only harvest what you will actually eat Tools used Basic prying tool (sailing spike or oyster knife) Gloves or a towel for grip and safety Bag or container for transport Eating & Preparation Raw on the half shell Simple mignonette (vinegar, onion, pepper) Variations: Mezcal with chili-lime salt Sea lettuce additions Optional: pair with tequila or mezcal Key Idea Wild food doesn’t require complexity. It requires awareness. You don’t need specialized gear or remote access.You need an understanding of place, timing, and the system around you. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit foodafield.substack.com

    49 min
  2. Welcome to Food Afield

    MAR 29

    Welcome to Food Afield

    Welcome to the Food Afield Podcast. This short introduction lays out what the show is about and what’s coming next. Food Afield is built around one idea: real food is closer than most people think. Each episode follows a single ingredient—or a single meal—from start to finish. Where to find it, when it’s ready, how to take it, and how to cook it. This isn’t theory or gear-heavy advice. It’s practical, seasonal knowledge from the field. The first episodes begin on the Pacific coast, working with shellfish and shoreline food. From there, the show expands—fly fishing, hunting, backcountry cooking, and the broader story of wild food across landscapes and seasons. If you’re interested in understanding how to actually gather and prepare your own food, you’re in the right place. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit foodafield.substack.com

    2 min
  • 2 Episodes

Ratings & Reviews

5
out of 5
2 Ratings

About

Documentary-style wild food podcast on hunting, fishing, foraging, and cooking seasonal ingredients across North America. foodafield.substack.com

Information

  • Creator
    John Fraser
  • Years Active
    2K
  • Episodes
    2
  • Rating
    Explicit
  • Copyright
    © John Fraser
  • Show Website
    Food Afield Podcast