Publicly Challenged Publicly Challenged Podcast

In this episode we talk to Bryan Bramlett of Healing Ecosystems. Bryan is a hunter forager and is extensively studying knotweed and utilizing it to slow the spread rather than spraying poison on it. From chasing groundhogs with a recurve and chasing turkeys to talking about the useful ways to use knotweed and slow the spread this episode has it all.
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Clay and Luke talk to Matthew Normansell of Wisconsin and England. He joins us and talks the similarities and differences of foraging and hunting in England vs. in Wisconsin. Matthew is also the creator of the Facebook group Wild Food Wisconsin which is the largest and most active foraging group around.
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Clay and Luke talk about social media and its impact on peoples behavior towards others online. There is also discussion of how people are changing and we want to cling to the old ways and still pick up a phone and stop by someones house for a visit. Why do allium have phallus like names and what we are doing with our ramps right now. Lactic fermentation is amazing and ramps make it taste so good.
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In this episode we talk to Jake DeBow of New England Naturals. Jake is one extremely passionate trapper and hunter set out to educate others and elevate the awareness around this dying art form. Jake is a wildlife biologist with a passion for the outdoors and keeping a healthy and sustainable population of animals. When he isn't trapping or working his day job he is trying to educate others and eliminate the negative connotations associated with trapping. He and his wife utilize every part of the animal including the meat and hides of which they make quality fur products that are sold on the New England Naturals website.
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Join Clay and Luke as the talk to guest Eduardo Garcia. Chef Eduardo Garcia is a chef, outdoor enthusiast, storyteller, creator, and athlete who inspires people to savor the adventure of the human experience. Cofounder of Montana Mex a food and seasoning company. He also stars in the wonderful cooking show Big Sky Kitchen on the Magnolia Network where he combines the art of a story, food, friends and family into an experience that is a delicious celebration.
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Clay and Luke talk to Judd McCullum. Judd is an avid lover of the outdoors and loves to look at things through a scientific lens. we talk about everything from eating crawfish eggs to restoring native plant diversity in the landscape and how Judd spends his free time collecting seeds and moderating the Working Class Bowhunter Facebook forum. We also talk about Judd's discovery of a mammoth tusk while doing fieldwork in college and learning the in-depth preservation methods associated with such a find. What is really fascinating about this discovery is the fact that carbon dating changed the time frame of existence for these animals to a much closer timeframe in our history than previously thought.
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