Why do some foods make us uncomfortable while others feel familiar?

In this episode of The Wild Kitchen, Tiffany talks with James Beard Award–winning author Hank Shaw about how modern eaters learned to fear foods that were once ordinary. From fermented fish and haggis to offal, fat, and texture, they unpack how culture, upbringing, and convenience shape what we consider “real food.”

The conversation moves through old cookbooks, whole-animal cooking, and the way children learn disgust. Hank draws on a lifetime of hunting, foraging, cooking, and writing to explain why taste is rarely instinctual, and what gets lost when food is stripped of context and tradition.

Guest links:
Hunter Angler Gardener Cook: https://honest-food.net
Hank Shaw on Instagram: https://www.instagram.com/huntgathercook
To The Bone: https://tothebone.com
Hank's mincemeat pie recipe: https://honest-food.net/venison-mincemeat-pies/

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