Publicly Challenged Publicly Challenged Podcast

We talk to Frank Giglio a professional chef, forager, trapper, hunter, angler, and all around Maine outdoorsman. Frank is an amazing person who ties everything he does to food and the thrill of finding cooking and sharing it with others. 
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Clay and Luke were recently guests on Ridge Hunter Outdoors Podcast and had a blast with Canyon Clark and his cohosts. We told stories and laughed till our faces hurt. Amongst all the fun there was some great fishing and foraging knowledge dropped.
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We talk to Pierson Willhite a person on social media who had a reel that blew up and went viral. In that reel he goes on a run trying to spread seeds and love and grow food for people throughout his town. Everything was great and the reel was trending until the foraging community decided to turn on him and turn him into a martyr. So naturally Clay and Luke wanted to have him on the show and hear his side of the story and get to know him as a person rather than jump on the bandwagon to trash and humiliate him.
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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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