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Episode 93: The Hunter Chef

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Manage episode 301270662 series 2825010
内容由Harvesting Nature提供。所有播客内容(包括剧集、图形和播客描述)均由 Harvesting Nature 或其播客平台合作伙伴直接上传和提供。如果您认为有人在未经您许可的情况下使用您的受版权保护的作品,您可以按照此处概述的流程进行操作https://zh.player.fm/legal

Justin and Collin chat with wild chef and author Michael Hunter. They discuss his most recent cookbook of 100 wild food recipes and butchery guides, vegan protests, wild food desserts, moose tongue pastrami, complexities in our food system, and so much more!

-

Leave a Review for a chance to win a hat!

-

Use code HARVEST10 at Allen Company’s website for 10% off your order Shop Now

-

Love our content? Buy us a cup of coffee to say thanks!

-

Learn to Cook Wilder with the Harvesting Nature Supper Club’s cooking classes

Special Guest:

Michael Hunter:

Michael is a Canadian-born professionally trained chef, co-owner of Antler Kitchen & Bar, a hunter, forager, husband, and father. In 2020, he published The Hunter Chef Cookbook which features a collection of over 100 recipes and butchery guides.

Follow Michael on Instagram @thehunterchef

Check out Michael’s website

Buy The Hunter Chef Cookbook

Buy a signed copy of The Hunter Chef Cookbook

Show Notes:

Adventures for Food Episode 401: Bulls, Sharks, and Lions Oh My

Oregon's hunting workshops

Colin's article on shotgun skills course

Shooting shotguns

Archery vs. gun hunting

Growing up on a horse farm

The start of Antler

“Venison is the new kale”

Going viral for breaking down a deer for PETA

Oregon's IP13

Why we need to eat meat

Complexities in our food system

Collin talking about nutria...again

Michael's cook book

Desserts from the wild

Wild ginger ice cream

Cedar sorbet

Mouse tongue pastrami

Pickled puff ball mushroom

Mushroom hunting

Seared foie gras

Venison tenderloin with spice ash

Using spice ash and how to make it

Responsible foraging

Learn more about your ad choices. Visit megaphone.fm/adchoices

  continue reading

182集单集

Artwork
icon分享
 
Manage episode 301270662 series 2825010
内容由Harvesting Nature提供。所有播客内容(包括剧集、图形和播客描述)均由 Harvesting Nature 或其播客平台合作伙伴直接上传和提供。如果您认为有人在未经您许可的情况下使用您的受版权保护的作品,您可以按照此处概述的流程进行操作https://zh.player.fm/legal

Justin and Collin chat with wild chef and author Michael Hunter. They discuss his most recent cookbook of 100 wild food recipes and butchery guides, vegan protests, wild food desserts, moose tongue pastrami, complexities in our food system, and so much more!

-

Leave a Review for a chance to win a hat!

-

Use code HARVEST10 at Allen Company’s website for 10% off your order Shop Now

-

Love our content? Buy us a cup of coffee to say thanks!

-

Learn to Cook Wilder with the Harvesting Nature Supper Club’s cooking classes

Special Guest:

Michael Hunter:

Michael is a Canadian-born professionally trained chef, co-owner of Antler Kitchen & Bar, a hunter, forager, husband, and father. In 2020, he published The Hunter Chef Cookbook which features a collection of over 100 recipes and butchery guides.

Follow Michael on Instagram @thehunterchef

Check out Michael’s website

Buy The Hunter Chef Cookbook

Buy a signed copy of The Hunter Chef Cookbook

Show Notes:

Adventures for Food Episode 401: Bulls, Sharks, and Lions Oh My

Oregon's hunting workshops

Colin's article on shotgun skills course

Shooting shotguns

Archery vs. gun hunting

Growing up on a horse farm

The start of Antler

“Venison is the new kale”

Going viral for breaking down a deer for PETA

Oregon's IP13

Why we need to eat meat

Complexities in our food system

Collin talking about nutria...again

Michael's cook book

Desserts from the wild

Wild ginger ice cream

Cedar sorbet

Mouse tongue pastrami

Pickled puff ball mushroom

Mushroom hunting

Seared foie gras

Venison tenderloin with spice ash

Using spice ash and how to make it

Responsible foraging

Learn more about your ad choices. Visit megaphone.fm/adchoices

  continue reading

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