Food Afield Podcast

John Fraser
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Documentary stories about wild food and the people, places, and field skills behind it. From shellfish beaches to prairie grasslands, Food Afield teaches you to read the landscape, understand where food comes from, and see the natural world differently. foodafield.substack.com

Episodes

  1. Jul 17

    Podcast Episode - Learning the Grasslands

    Grasslands birds and Cranes. Listening back to this episode recorded a few years ago, I can hear an earlier version of Food Afield. The production is simpler, the conversations wander a little more, and I’m still figuring out exactly what this podcast wants to be. But I can also hear many of the ideas that continue to shape Food Afield today. Kevin and I spend several autumn days wandering Alberta’s grasslands in search of waterfowl and upland birds. We hunt geese, flush sharp-tailed grouse from roadside cover, prepare our first sandhill crane, and end the day around the grill trying to answer the question everyone was asking: “What does crane taste like?” Along the way, something else emerges. We talk about missing easy shots. About learning new skills. About hunting without the pressure to fill a limit. About finding simple ways to get started without thousands of dollars in gear. We discover that curiosity is often a better guide than expectation. One conversation in particular has stayed with me over the years. We both realize that we don’t actually need a full game bag to call the trip a success. One bird is enough. Sometimes no birds are enough if the day has taught us something worth bringing home. I still believe that. Food Afield has never been about collecting limits or chasing trophies. It’s about learning to see landscapes differently, understanding the lives of the animals we pursue, and bringing wild food into the kitchen with care and curiosity. Listening back, I realize those ideas were already there. They just hadn’t fully found their voice yet. If you’ve been with the podcast from the beginning, I hope this episode feels like revisiting an old campfire conversation. And if you’re new to Food Afield, I think you’ll hear the roots of where this journey has gone. Thanks for coming along. Are you new to Food Afield? If you are you should Start Here. Get full access to Food Afield at foodafield.substack.com/subscribe

  2. Jun 8

    Podcast Episode - Purging Clams

    Food Afield Podcast – Field Note: Purging Clams You dug the clams. Now what? One of the most common questions from new shellfish harvesters is what to do once the clams come home. In this Field Note episode, John Fraser takes a closer look at the process of purging clams, why people do it, what it actually accomplishes, and some of the misconceptions surrounding it. You’ll learn: * What purging is and why it matters * Whether purging removes contaminants or simply reduces grit * How clams feed and filter water * Different approaches to purging shellfish at home * Common mistakes that can kill your harvest before it reaches the table * Practical handling tips to improve eating quality This short Field Note episode fills in one of the gaps left from our clam harvesting documentary and provides practical information for anyone interested in gathering shellfish for themselves. Food Afield is a documentary-style podcast exploring wild food, traditional skills, hunting, fishing, foraging, and the stories that connect people to the landscapes they inhabit. Listen wherever you get your podcasts. Host: John Fraser Follow along on Instagram: @johnfraserswildlife If you enjoyed the episode, consider following the show and leaving a rating or review. It helps more people discover the world of wild food. Get full access to Food Afield at foodafield.substack.com/subscribe

    Podcast Episode - Purging Clams

  3. May 27

    Podcast Episode - Clams of the Pacific Coast

    Clams of the Pacific Coast At low tide, the Pacific coast reveals one of the most reliable food systems in North America. In this episode of Food Afield, John Fraser heads onto the beaches of the Gulf Islands to gather butter clams and basket cockles while exploring the deeper history of shellfish harvesting along the coast. This is not simply a conversation about digging clams. It is a look at tides, seasonal knowledge, coastal food systems, and the long relationship between people and intertidal ecosystems. The episode explores: How tides shape food access on the Pacific coast Butter clams and basket cockles Reading productive beaches The difference between gathering and random searching Shell middens and Indigenous sea gardens Why shellfish became such reliable coastal protein Clam preparation and handling The atmosphere and sound of harvesting food from the edge of the Pacific Food Afield is a documentary-style exploration of wild food ingredients — hunted, fished, and foraged in their season. Hosted by wilderness guide and writer John Fraser. Subscribe for future episodes covering wild ingredients, seasonal gathering, field skills, and food culture from the Pacific coast and beyond. #FoodAfield #WildFood #ClamDigging #Foraging #PacificCoast 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

    Podcast Episode - Clams of the Pacific Coast

  4. Apr 11

    Podcast Episode - 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. Get full access to Food Afield at foodafield.substack.com/subscribe

  5. 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. Get full access to Food Afield at foodafield.substack.com/subscribe

    Welcome to Food Afield
  • 5 Episodes

Ratings & Reviews

About

Documentary stories about wild food and the people, places, and field skills behind it. From shellfish beaches to prairie grasslands, Food Afield teaches you to read the landscape, understand where food comes from, and see the natural world differently. foodafield.substack.com

Information

  • Creator
    John Fraser
  • Years Active
    2026
  • Episodes
    5
  • Rating
    Explicit
  • Copyright
    © John Fraser
  • Show Website
    Food Afield Podcast

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