Wild Fish and Game Podcast

Harvesting Nature

The Wild Fish and Game Podcast explores wild food at the intersection of place, season, culture, and craft. Hosted by Justin Townsend and the Harvesting Nature team, the show goes beyond recipes and hunting stories to examine how food is grown, harvested, preserved, and carried through real life. Each episode dives into the whole wild food system, from hunting, fishing, and foraging to butchery, preservation, and cooking, while asking more profound questions about sustainability, tradition, and how people have continuously fed themselves from the land. Along the way, Justin and his co-hosts are joined by chefs, hunters, foragers, biologists, writers, and cultural knowledge-keepers who help connect ecology to the table. Whether discussing regional foodscapes, seasonal harvests, preservation techniques, or modern wild-food culture, the Wild Fish and Game Podcast is about learning to eat with the land rather than against it. Harvesting Nature is a wild food media company dedicated to education, conservation, and self-reliance through hunting, fishing, and foraging. Questions, feedback, and guest suggestions can be sent to whatscooking@harvestingnature.com.

  1. 2d ago

    The Wild Pantry, Part VII, Fermenting Wild Foods

    Justin and Adam explore the fascinating world of fermentation, covering everything from vegetables and wild foods to meat and fish. Discover how controlled microbial activity transforms foods, preserves seasonal abundance, and creates new flavors, with practical tips for home fermentation. - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Leave a Review of the Podcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Buy our Wild Fish and Game Spices⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠The Art of Venison Sausage Making The Art of Fermentation⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ The Art of Making Fermenting Sausages National Center for Home Food Preservation Fermented Habanero Hot Sauce Homemade Sauerkraut How to Make Fermented Pickles Chinese Stir Fried Lambsquarters with Fermented Bean Curd Chapters: 00:00 Introduction to Fermentation and Its Significance 02:09 Difference Between Pickling and Fermentation 03:01 What Exactly Is Fermentation? 04:25 The Role of Salt and Microorganisms 06:10 Types of Fermentation: Bacteria, Yeast, Mold 10:27 Traditional Fermentation Practices Around the World 11:26 Fermenting Wild Plants and Berries 16:12 Getting Started with Vegetable Fermentation 17:27 Fermentation of Wild Mushrooms and Safety Tips 21:56 Fermentation of Wild Fish and Seafood 33:39 Aging Meat and Its Relationship to Fermentation 44:36 Historical Practices of Hanging and Aging Game Birds 50:42 Fermentation of Mushrooms and Cultural Traditions 54:45 Practical Tips for Home Fermentation and Safety Takeaways: What is fermentation and how it works The role of salt and microbes in fermentation Fermenting wild plants, berries, and mushrooms Fermentation of wild game and meat products Safety considerations in fermenting meat and fish Historical and cultural practices of fermentation Practical tips for home fermentation projects Keywords: Fermentation, wild foods, preservation, wild game, wild mushrooms, wild berries, sausage, meat aging, traditional fermentation, food preservation Learn more about your ad choices. Visit megaphone.fm/adchoices

    The Wild Pantry, Part VII, Fermenting Wild Foods
  2. Aug 4

    Advanced Offal and Wild Game Butchery with Anna Borgman

    Summary: Justin and Anna Borgman explore the fascinating world of organ meats, butchery, and processing wild and domestic animals. They share practical tips, cultural insights, and personal stories to inspire a deeper appreciation for the whole animal. - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Leave a Review of the Podcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Buy our Wild Fish and Game Spices⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠The Art of Venison Sausage Making Chaos Farms Chaos Farms Instagram Anna Borgman Instagram Recipes: Curried Steak and Kidney Pie⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Smoked Rocky Mountain Oysters Dried Venison Soup with Timpsila (Bapa Wohanpi) Chapters: 00:00 Introduction and Overview of the Episode 01:04 Anna Borgman's Background in Butchery and Cooking 03:13 Upcoming Whitetail Deer Camp and Butchery Workshops 04:07 Anna's Journey into Culinary School and Butchery 06:04 Transition from Shop Work to Field Slaughter 07:31 Motivations for Moving into Field Harvesting 08:55 Challenges Facing Small Meat Shops and Regulations 11:25 Demand for In-Field and At-Home Butchery 13:00 Wild Game Seasons and Processing in Montana 14:38 Philosophy of Offal and Organ Meat Consumption 15:37 Kids and Organ Meat Acceptance 19:06 Processing and Cooking Organ Meats: Tips and Techniques 22:36 The Use and Identification of Organs in Field Dressing 27:01 Cleaning and Preparing Intestines for Sausage Casings 32:32 Using Caul Fat and Fat in Cooking 35:58 Keeping Things Clean During Butchery and Processing 42:13 The Culinary Appeal of Cheeks and Trotters 48:16 Experiences with Tripe and Offal Dishes 55:14 Exploring Feet, Tails, and Other Offal Parts 01:00:00 Sharing the Joy of Organ Meats with Family 01:02:56 Closing Remarks and Future Events Takeaways: The importance of using the whole animal in butchery Practical tips for processing wild game and domestic animals Cultural and culinary significance of organ meats and offal Techniques for cleaning and preparing organs like liver, heart, and tripe The role of fat, caul fat, and tails in cooking and flavoring Encouraging the next generation to try organ meats and offal Keywords: Butchery, organ meats, wild game, processing, cooking, fat, tripe, sweetbreads, offal, hunting Learn more about your ad choices. Visit megaphone.fm/adchoices

    Advanced Offal and Wild Game Butchery with Anna Borgman
  3. Jul 7

    Episode 279: The Wild Pantry, Part VI, Pickling Wild Foods

    Summary: Justin and Adam explore the rich history, science, and techniques of pickling, emphasizing safety, creativity, and cultural diversity. Discover how vinegar preserves, enhances flavors, and offers endless culinary possibilities, especially for wild foods. - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Leave a Review of the Podcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Buy our Wild Fish and Game Spices⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠The Art of Venison Sausage Making⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Links: Spruce Tip Pickled Pike From Salted Mushrooms to Biltong: 10 Fascinating Wild Food Traditions from Around the World How to Make Bull Kelp Pickles Chapters: 00:00 The Art of Preservation: Introduction to Pickling 04:15 Historical Roots of Pickling 10:01 Understanding the Science of Pickling 12:33 Safety First: Ensuring Safe Pickling Practices 18:57 Crafting the Perfect Pickle Brine 27:22 Exploring Wild Ingredients for Pickling 31:06 The Art of Pickling Mushrooms 35:35 Pickling Fish: A Culinary Tradition 38:34 Innovative Pickling of Meats and Eggs 43:42 Creative Uses for Pickled Ingredients 49:34 The Significance of Pickling in Preservation Takeaways: History of pickling from Mesopotamia to modern times Different preservation methods: curing, freezing, drying, smoking, acid How vinegar preserves and enhances flavor Safety protocols for home pickling and canning Cultural diversity in pickling traditions worldwide Techniques for building and customizing brines Pickling wild mushrooms, fish, and game The difference between pickling and fermentation Creative uses for pickled ingredients in cooking and cocktails Preserving seasonal bounty for year-round enjoyment Keywords: pickling, food preservation, vinegar, wild foods, fermentation, safety, culinary techniques, wild mushrooms, foraging, traditional methods Learn more about your ad choices. Visit megaphone.fm/adchoices

    Episode 279: The Wild Pantry, Part VI, Pickling Wild Foods
  4. Jul 1

    The School of Salmon

    Summary: Join us as Melanie Brown shares her deep connection to salmon fishing in Bristol Bay, exploring its cultural significance, sustainable practices, and environmental challenges including the impact of farmed salmon and the Pebble Mine controversy. - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Leave a Review of the Podcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Buy our Wild Fish and Game Spices⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠The Art of Venison Sausage Making⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Chapters: 00:00 Introduction to Salmon Fishing Perspectives 02:59 Melanie's Journey into Salmon Fishing 05:59 The Process of Salmon Fishing 08:49 Harvesting and Processing Salmon 12:00 Cultural Significance of Salmon 14:59 Sustainability and Management of Salmon Fisheries 18:11 Family Involvement in Salmon Processing 21:02 Utilizing the Whole Fish 24:05 Salmon's Role in Indigenous Culture 27:09 Teachings and Wisdom Passed Down 29:50 The Evolution of Fishing in Bristol Bay 34:25 Traditional and Modern Preservation Techniques 39:35 The Impact of Farmed Salmon on Wild Stocks 48:14 Conservation Efforts and Community Unity 53:39 Lessons from Salmon: Ecosystem Connections Takeaways: Salmon fishing traditions in Bristol Bay Sustainable practices and management of wild salmon Impact of farmed salmon on wild populations Cultural importance of salmon for indigenous communities Environmental threats including Pebble Mine Keywords: Salmon fishing, Bristol Bay, sustainable fishing, indigenous culture, wild salmon, conservation, Pebble Mine, Alaska, fish preservation, ecosystem Learn more about your ad choices. Visit megaphone.fm/adchoices

    The School of Salmon
  5. Jun 24

    Hunting America's Hidden Truffles with Alana McGee of Truffle Dog Company

    Summary: Join us as Alana McGee from Truffle Dog Company shares her journey into truffle hunting, the different types of truffles in North America, and best practices for foraging and culinary use. Discover how dogs and pigs are used in truffle detection, the importance of stewardship, and tips for beginners. - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Leave a Review of the Podcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Buy our Wild Fish and Game Spices⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠The Art of Venison Sausage Making⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Links: Truffle Dog Company Contact Form Facebook Instagram Chapters: 00:00 Introduction to Truffle Hunting 03:07 Alana's Journey into Truffle Hunting 05:58 Types of Truffles in North America 09:07 Comparing European and North American Truffles 11:52 Seasonality and Growth of Truffles 15:02 The Role of Dogs in Truffle Hunting 17:58 Community and Education in Truffle Hunting 21:02 Stewardship and Ethical Foraging Practices 24:05 Regulations and Land Use for Truffle Hunting 31:05 Navigating Truffle Harvesting Regulations 32:04 Urban Truffles: Finding Gems in Backyards 34:35 Understanding Truffle Habitats and Species 36:29 Culinary Uses: How to Enjoy Fresh Truffles 41:51 Innovative Ideas: Truffle-Infused Bacon and Beyond 45:40 Dispelling Myths: The Truth About Truffles 48:15 Connecting with the Truffle Community Takeaways: Types of North American truffles and their habitats Use of dogs and pigs in truffle detection Seasonality and environmental factors affecting truffle growth Stewardship and sustainable foraging practices Culinary uses and infusing flavors into dishes Community building and resources for aspiring truffle hunters Keywords: Truffle hunting, North American truffles, dog training, foraging, culinary truffles, stewardship, truffle species, truffle cultivation, wild mushrooms, edible fungi Learn more about your ad choices. Visit megaphone.fm/adchoices

    Hunting America's Hidden Truffles with Alana McGee of Truffle Dog Company
  6. Jun 16

    The Wild Pantry, Part V, Preserving Wild Food with Fat

    Summary: In this episode, Justin Townsend and Adam Berkelmans explore the history, techniques, and safety considerations of fat-based preservation methods like confit, rillette, and oil preservation. They discuss how these ancient techniques transform food and remain relevant today. - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Leave a Review of the Podcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Buy our Wild Fish and Game Spices⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠The Art of Venison Sausage Making⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Links: A Hunter’s Guide to Confit Venison Shank Confit Chapters: 00:00 Introduction and Overview of Fat Preservation Techniques 02:50 The History and Evolution of Confit 06:02 The Science Behind Confit and Preservation 08:56 Rendering Fat: The Key to Successful Confit 11:51 Practical Applications and Modern Considerations 22:02 Unlocking the Value of Animal Fats 25:30 Exploring Confit and Rillette Techniques 30:04 Innovative Oil Preservation Methods 34:10 Safety in Fat and Oil Preservation 41:10 The Luxurious Transformation of Food Preservation Takeaways: History of confit and fat preservation Techniques for rendering and preserving fat Safety considerations and botulism risks Modern applications of traditional methods Transformative effects of fat on food texture and flavor Keywords: Food preservation, confit, rillette, fat preservation, wild food, traditional techniques, safety, botulism, rendering fat, culinary history Learn more about your ad choices. Visit megaphone.fm/adchoices

    The Wild Pantry, Part V, Preserving Wild Food with Fat
4.8
out of 5
60 Ratings

About

The Wild Fish and Game Podcast explores wild food at the intersection of place, season, culture, and craft. Hosted by Justin Townsend and the Harvesting Nature team, the show goes beyond recipes and hunting stories to examine how food is grown, harvested, preserved, and carried through real life. Each episode dives into the whole wild food system, from hunting, fishing, and foraging to butchery, preservation, and cooking, while asking more profound questions about sustainability, tradition, and how people have continuously fed themselves from the land. Along the way, Justin and his co-hosts are joined by chefs, hunters, foragers, biologists, writers, and cultural knowledge-keepers who help connect ecology to the table. Whether discussing regional foodscapes, seasonal harvests, preservation techniques, or modern wild-food culture, the Wild Fish and Game Podcast is about learning to eat with the land rather than against it. Harvesting Nature is a wild food media company dedicated to education, conservation, and self-reliance through hunting, fishing, and foraging. Questions, feedback, and guest suggestions can be sent to whatscooking@harvestingnature.com.

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