Épisodes

  • Episode 260: From Landscape to Foodscape: The Next Chapter of Harvesting Nature

    Episode 260: From Landscape to Foodscape: The Next Chapter of Harvesting Nature
    Jan 20 2026
    Summary In this episode of Harvesting Nature, hosts Justin Townsend and Adam Berkelmans discuss the evolution of their podcast, which has expanded beyond hunting and fishing stories to encompass broader themes such as food systems, preservation, and the integration of wild food into everyday life. They introduce three new monthly series aimed at deepening the audience's understanding of wild food culture and practices. The conversation also touches on personal updates, including plans for new books, camps, and the growth of their ecommerce store, all while maintaining a focus on community engagement and feedback. - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Leave a Review of the Podcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Buy our Wild Fish and Game Spices⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠The Art of Venison Sausage Making⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Chapters 00:00 Introduction to Harvesting Nature's Evolution 09:03 Personal Updates and Future Plans 14:15 Introducing New Podcast Series 20:01 Exploring the Wild Preservation Pantry 23:59 The Wild Harvest Report and Community Engagement Takeaways Harvesting Nature is evolving to include broader food system discussions. The new series will focus on regional foodscapes and preservation techniques. Community engagement is key to the podcast's growth and direction. Keywords Wild food, food systems, preservation, hunting, fishing, Harvesting Nature, cooking, butchery, food culture, podcast Learn more about your ad choices. Visit megaphone.fm/adchoices
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    25 min
  • Episode 259: The Okayest Cook Returns: Real Food, Real Learning, Real Wild Game

    Episode 259: The Okayest Cook Returns: Real Food, Real Learning, Real Wild Game
    Jan 13 2026
    Summary In this engaging conversation, Chris Whonsetler, the Okayest Cook, shares his journey into the world of cooking and hunting. He discusses the evolution of his culinary skills, the challenges of sausage making, and the importance of butchery in understanding the food we eat. The discussion highlights the connection between cooking and hunting, the role of photography in food presentation, and the philosophy behind the Okayest Cook brand, which embraces imperfection and encourages others to learn and experiment in the kitchen. Chris emphasizes the value of community and sharing experiences in the culinary world, making it clear that it's okay to be the Okayest cook and that everyone is on their own journey of learning and growth. - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Leave a Review of the Podcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Buy our Wild Fish and Game Spices⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠The Art of Venison Sausage Making ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Links Okayest Cook Website Instagram Chris Whonsetler Chapters 00:00 Introduction to Wild Cooking and Podcasting 02:57 The Journey into Hunting and Cooking 05:49 The Evolution of Cooking Skills 09:02 First Experiences with Wild Food 12:00 Misconceptions and Learning from Mistakes 15:00 The Art of Sausage Making 17:51 Challenges in Sausage Production 19:52 Exploring Butchery Techniques 21:14 The Art of Butchering: Learning Through Practice 22:21 Understanding Cuts: Regional Variations and Terminology 23:55 Visual Aids in Butchering: Enhancing Learning 24:35 Field Care: The Reality of Butchering Wild Game 27:20 The Importance of Proper Butchering Techniques 29:29 First-Time Experiences: Overcoming Intimidation in Butchering 31:20 Prioritizing Cuts: Efficient Butchering Strategies 33:20 Building a Connection: The Relationship Between Butchery and Hunting 35:01 The Decline of Processors: A Call to Learn Butchery Skills 37:35 Favorite Cuts: Surprising Discoveries in Butchering 41:16 The Art of Cooking and Butchering 42:06 The Okayest Cook Philosophy 44:30 Exploring Ingredients and Cooking Techniques 46:40 Culinary Growth and Learning 49:46 The Intersection of Photography and Cooking 52:41 Authenticity in Culinary Exploration 56:10 Embracing Mistakes in Cooking Takeaways Cooking and hunting can be learned later in life. The journey of cooking is filled with trial and error. Sausage making is a challenging yet rewarding skill. Butchery connects you more deeply with the food you eat. Understanding different cuts of meat enhances cooking. The Okayest Cook brand embraces imperfection in cooking. Cooking is about enjoying the process, not just the outcome. Photography enhances the way we appreciate food. Community and sharing experiences are vital in cooking. It's okay to be the Okayest cook; everyone starts somewhere. Keywords Cooking, hunting, butchery, wild game, sausage making, food photography, okayest cook, culinary skills, recipes, food community Learn more about your ad choices. Visit megaphone.fm/adchoices
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    1 h
  • Episode 258: The Future of Wild Food: What 2026 Gets Right and Wrong

    Episode 258: The Future of Wild Food: What 2026 Gets Right and Wrong
    Jan 6 2026
    Summary In this episode, Justin and Adam examine how wild food culture is evolving as it moves into the mainstream. They discuss the influence of technology and AI on hunting, foraging, and social media, the growing respect for indigenous foodways, and the renewed focus on ethical meat care. The conversation also addresses misinformation within the community and the need for self-regulation. Looking ahead to 2026, they explore a coming divide between education-driven content and spectacle-based media, and why preserving traditional knowledge matters more than ever. - ⁠⁠⁠⁠⁠⁠⁠⁠Leave a Review of the Podcast⁠⁠⁠⁠⁠⁠⁠⁠ - ⁠⁠⁠⁠⁠⁠⁠⁠Buy our Wild Fish and Game Spices⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠The Art of Venison Sausage Making⁠⁠⁠⁠⁠⁠⁠⁠ Chapters: 00:00 The Evolution of Wild Food Culture 07:09 The Impact of Technology on Foraging and Butchery 13:57 Misinformation and the Community's Role 20:02 The Future of Wild Food and Social Media Dynamics 24:51 The Impact of AI on Social Media and Entertainment 26:53 Indigenous Voices in the Wild Food Movement 29:58 Challenges and Opportunities in Indigenous Food Sovereignty 32:46 Technology's Role in Wild Food Practices 35:58 The Intersection of Technology and Hunting 41:28 Ethics of Technology in Hunting and Foraging Takeaways: Wild food has become mainstream and is now widely shared on social media. There is a growing appreciation for meat care and fish quality among consumers. Indigenous foodways are gaining recognition and leadership in the wild food conversation. Technology is reshaping traditional food practices, including hunting and foraging. Misinformation about butchery and meat care is prevalent on social media. Short videos can lead to misconceptions about the complexity of butchery. Community regulation of information is crucial in combating misinformation. AI is changing the way we consume content on social media. Indigenous voices are gaining recognition in the wild food movement. Technology is both a tool and a challenge in wild food practices. Drones and thermal optics are becoming common in hunting. Ethics in hunting are being challenged by new technologies. AI-driven apps can mislead foragers if relied upon solely. The wild food culture is built on trust and experience. There is a growing divide between tech-savvy and traditional practitioners. The future of wild food will require balancing technology with traditional knowledge. Keywords: Wild food, foraging, butchery, technology, social media, indigenous foodways, meat care, misinformation, community policing, future trends, AI, social media, indigenous food, wild food, technology, hunting, foraging, food sovereignty, conservation, ethics Learn more about your ad choices. Visit megaphone.fm/adchoices
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    49 min
  • Episode 257: How to Transform Holiday Wild Game Leftovers

    Episode 257: How to Transform Holiday Wild Game Leftovers
    Dec 23 2025
    Summary In this episode, Justin Townsend and Adam Berkelmans explore the creative potential of holiday leftovers, particularly focusing on wild game. They discuss various ways to transform leftovers into exciting new dishes, emphasizing the importance of using every part of the meal, including bones and offal. The conversation highlights the value of intentional cooking and the skills developed through working with leftovers, ultimately encouraging listeners to see leftovers as opportunities rather than burdens. - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Leave a Review of the Podcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Buy our Wild Fish and Game Spices⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠The Art of Venison Sausage Making Leftover Roast Recipe Ideas: Leftover roast can be sliced, chopped, ground, or shredded and turned into hot or cold sandwiches with leftover holiday sides, pot pie, shepherd’s pie, barley stew, packaged ramen upgrades, Philly cheesesteaks, stacked sliders, breakfast hash, tacos or quesadillas, fried rice, stuffing for Chinese bao buns, lasagnas, pasta bakes, bánh mì sandwiches, subs, spring rolls or egg rolls, risottos, curries, croquettes, fritters, tamales, chili, hand pies, pasties, or even used as pizza toppings. Leftover Fish Recipe Ideas: Leftover fish works beautifully in fish cakes, croquettes, chowder, soups or stews, fried rice, tacos, melty sandwiches like tuna melts or Reuben-style sandwiches, fish or potato patties, pasta with cream sauces such as Alfredo, fish salad, dips, smoked fish breakfast hash, pâté, sushi fillings, bagel toppings, quiche or frittata, or baked into a whole fish pie. ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Links: Mashed Potatoes with Spruce Tip Swirl Wild Turkey Leg Ravioli with Brown Butter and Sage Sauce Fuchsia Dunlop’s Spicy Sichuanese Chicken Salad Chapters: 00:00 Transforming Leftovers: A Culinary Opportunity 02:47 Creative Uses for Wild Game Leftovers 06:20 The Transformation Rule: Elevating Leftovers 11:01 Versatile Mashed Potatoes and Other Sides 13:27 Utilizing Bones and Offal: The Hidden Gems 18:37 The Importance of Using Leftovers 24:11 Intentional Cooking: Skills from Leftovers 25:15 Rapid Fire Leftover Transformations 30:42 Personal Favorites: Transforming Turkey Leftovers Takeaways: Leftovers can be transformed into new meals rather than being seen as waste. Wild game leftovers offer unique flavors and opportunities for creativity. The transformation rule emphasizes changing the form, texture, or context of leftovers. Mashed potatoes are one of the most versatile holiday leftovers. Bones and offal can be used to create rich stocks and broths. Using leftovers is a way to honor the effort put into sourcing wild food. Waste is a modern concept that can be mitigated through intentional cooking. Wild food encourages a deeper connection to ingredients and their value. Transforming leftovers can enhance cooking skills and creativity. Leftovers can tell a story and bring new life to previous meals. Keywords: Leftovers, wild game, cooking, transformation, holiday meals, creative recipes, food waste, intentional eating, culinary skills, wild food Learn more about your ad choices. Visit megaphone.fm/adchoices
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    34 min
  • Episode 256: Wild Food Has No Single Culture

    Episode 256: Wild Food Has No Single Culture
    Dec 18 2025
    Summary In this engaging conversation, Justin Townsend speaks with Nikhil Khanna and Shiven Singh, the duo behind 'Two Brown Guys Hunt.' They explore the intersection of hunting, cooking, and cultural heritage, emphasizing the importance of community and inclusivity in outdoor activities. The discussion covers their personal journeys into hunting, the significance of wild food, and their recent adventures in Africa, highlighting conservation efforts and culinary experiences. They also delve into their family spice blend, which reflects their South Asian roots, and share insights on cooking techniques for wild game. Overall, the conversation celebrates the joy of connecting with nature, food, and each other. - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Leave a Review of the Podcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Buy our Wild Fish and Game Spices⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠The Art of Venison Sausage Making ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Links: YouTube Instagram Facebook ⁠Spice Blend - Masala⁠ Two Brown Guys Hunt Website⁠ Chapters: 00:00 The Essence of Hunting and Cooking Wild Food 02:58 Two Brown Guys Hunt: Origins and Backgrounds 05:52 The Journey into Hunting and Fishing 08:58 Building Community in Hunting and Fishing 11:55 Creating an Inclusive Environment for Beginners 14:56 Merging Indian Cuisine with Wild Game 18:04 Exploring Bold Flavors in Wild Game Cooking 20:50 The Role of Spices in Wild Game Preparation 23:49 The Impact of Cultural Heritage on Cooking 27:00 The Adventure of Hunting in Africa 30:12 The Spice Blend: A Family Tradition 38:15 The African Adventure Begins 39:43 Skepticism to Enthusiasm: A Journey of Discovery 42:46 Cultural Perspectives on Hunting and Conservation 45:35 Understanding Wildlife Management in South Africa 48:46 Perceptions of Hunting: Reality vs. Marketing 50:17 The Challenges of Hunting in Africa 52:07 Culinary Experiences: Comparing Wild Game 55:41 The Joy of Sharing Harvested Food 01:00:01 Building Community Through Hunting and Fishing Takeaways: Hunting extends beyond the woods to the kitchen. Wild food is a blend of various cultural traditions. Two Brown Guys Hunt focuses on mindful harvesting and cooking. The journey into hunting often starts later in life. Community building is essential in hunting and fishing. Inclusivity is key to expanding the hunting culture. Bold flavors can enhance wild game dishes. Cooking techniques like sous vide can elevate wild game. The spice blend is rooted in family traditions. Experiences in Africa highlight conservation efforts. Keywords: Hunting, cooking, wild food, cultural heritage, community, inclusivity, flavors, conservation, African hunting, spice blend Learn more about your ad choices. Visit megaphone.fm/adchoices
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    58 min
  • Episode 255: North America’s Invasive Species Double Standard

    Episode 255: North America’s Invasive Species Double Standard
    Dec 9 2025
    Summary This conversation explores the complex perceptions surrounding invasive species, examining why some are celebrated while others are vilified. The discussion delves into cultural, economic, and ecological factors that shape public opinion, highlighting the role of narratives and emotional responses in determining the status of various species. The hosts also reflect on the implications of these perceptions for wildlife management and conservation efforts. - ⁠⁠⁠⁠⁠⁠⁠⁠Leave a Review of the Podcast⁠⁠⁠⁠⁠⁠⁠⁠ - ⁠⁠⁠⁠⁠⁠⁠⁠Buy our Wild Fish and Game Spices⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠The Art of Venison Sausage Making⁠⁠⁠⁠⁠⁠⁠⁠ Links: Invasive Species Shirts and Stickers Takeaways: Invasive species are often judged through cultural, economic, and ecological lenses. Public perception can overshadow actual ecological impacts of species. Some introduced mammals are celebrated while others are seen as pests. Birds face an identity crisis as some are revered while others are loathed. Fish species are often categorized as beloved or villainous based on public sentiment. Utility and economic value play significant roles in species perception. Narratives surrounding species can influence their acceptance or vilification. Once labeled as invasive, species struggle to change public perception. Cultural traditions can shape how we view certain species. It's important to question our biases towards invasive species. Chapters: 00:00 The Villainization of Invasive Species 03:04 Cultural and Economic Perspectives on Invasive Species 04:53 Mammals: Heroes and Villains 22:33 Birds: The Identity Crisis of Invasive Species 26:45 The Journey of Feral Chickens 33:38 The Double Standard of Fish Species 41:10 Perception and Acceptance of Invasive Species 46:25 Conservation and Culinary Solutions Keywords: Invasive species, ecology, culture, hunting, perception, mammals, birds, fish, conservation, wildlife management Learn more about your ad choices. Visit megaphone.fm/adchoices
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    46 min
  • Episode 254: The Best Wild Game Recipes for the Holidays

    Episode 254: The Best Wild Game Recipes for the Holidays
    Nov 20 2025
    Summary In this conversation, Justin Townsend and Adam Berkelmans explore the creative and experimental aspects of cooking, particularly focusing on unique roasts that combine various meats. They discuss the idea of a 'Frankenstein roast' and encourage adventurous cooks to embrace the unexpected in their culinary endeavors. - ⁠⁠⁠⁠⁠⁠⁠Leave a Review of the Podcast⁠⁠⁠⁠⁠⁠⁠ - ⁠⁠⁠⁠⁠⁠⁠Buy our Wild Fish and Game Spices⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠The Art of Venison Sausage Making⁠⁠⁠⁠⁠⁠⁠ Links: Adam’s Guide to Making a Venison Sirloin Tip Roast Brad Trumbo’s Guide to Making a Sous Vide Venison Roast Dustyn Carroll’s Recipe for a Slow Cooked Venison Shoulder Roast with Veggies Justin’s Guide for Making a Neck Roast in the Slow Cooker Chase Waller’s Wine-Braised Antelope Shoulder Roast Recipe Justin’s Indigenous-Inspired Recipe for Juniper Braised Arm Roast with Wild Mushrooms and Hominy Justin’s Guide to Making the Best Mississippi Pot Roast from Scratch - No Store-Bought Fillers! Justin’s Citrus Smoked and Braised Venison Shanks Natalie Auer’s Marry-Me Venison Shank Osso Buco Don’t Forget New Years! Justin’s Hoppin John with Venison Shank Amanda Altman’s Venison Wellington Recipe Jeff Benda’s Jackalope Wellington Recipe, Made with Pronghorn and Jackrabbit Brandon Dale’s Beer Can Smoked Venison Crown Roast Recipe Adam’s Guide to Making a Turducken Brandon Dale’s Teriyaki Glazed Duck Quincy Milton’s Smoked Duck with Apple Maple Mop Sauce Amanda Altman’s Spicy Pomegranate Glazed Duck Adam’s Guide to Spatchcocking, Dry-Brining, and Roasting a Turkey to Perfection Matt Dollenbacker’s Recipe for Smoked Carp Dip Dustyn Carroll’s Recipe for Mushroom Stuffed Venison Tenderloin Adam’s Recipe for Seared Mallard Breasts with Stewed Plums Danielle Prewet’s Dijon Roasted Hungarian Partridges Justin’s Wild Turkey Breast Kiev Adam’s German Christmas Goose Breast for Two Recipe Justin’s Roasted Quail with Corn Bread Stuffing Adam’s Beer-Braised Goose Legs on Egg Noodles with Red Cabbage Ben Burgholzer’s Pan Roasted Halibut Over Wild Mushroom Risotto Lindsey Bartosh’s Venison Steaks with Whiskey Cream Sauce Justin’s Seared Duck Breast with Pumpkin Cream Rigatoni Lindsey Bartosh’s Pheasant Pumpkin Cornbread Stuffing Gunnar Emberg’s Wild Game Sausage Stuffing Adam’s Hen of the Woods and Wild Rice Autumn Salad Adam’s Baked Wild Mushroom Rice Adam’s Baked Black Walnut Brie in Puff Pastry Adam’s Guide to Making Your Own Spruce Tip Syrup Brandon Dale’s Recipe for Wild Sumac Negronis Takeaways: Culinary experimentation can lead to unique and memorable dishes. Combining different meats can create exciting flavor profiles. Creativity in the kitchen is essential for culinary growth. Not every experiment will succeed, but the journey is valuable. Embracing the unexpected can lead to culinary fame. Beginners should start with simpler recipes before experimenting. The concept of a 'Frankenstein roast' embodies kitchen creativity. Cooking is as much about science as it is about art. Adventurous cooking can inspire others to try new things. Every great chef has had their share of kitchen failures. Keywords: Cooking, culinary experimentation, roast, kitchen science, venison, elk, antelope, caul fat, creativity in cooking Learn more about your ad choices. Visit megaphone.fm/adchoices
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    46 min
  • Episode 253: Why Hunters Value the First Meal After the Hunt

    Episode 253: Why Hunters Value the First Meal After the Hunt
    Nov 11 2025
    Summary In this episode, Justin Townsend and Adam Berkelmans dig into the ancient first bite traditions of hunting—those raw, fire-lit moments when hunters taste the animal they’ve just harvested. They explore the history, meaning, and modern interpretations of eating heart, liver, or tenderloin in the field, weaving in cultural rituals, practical cooking tips, and stories that reveal why this primal meal still matters today. - ⁠⁠⁠⁠⁠⁠Leave a Review of the Podcast⁠⁠⁠⁠⁠⁠ - ⁠⁠⁠⁠⁠⁠Buy our Wild Fish and Game Spices⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠The Art of Venison Sausage Making⁠⁠⁠⁠⁠⁠ Links: The Perception of the Environment The Best Venison Heart Recipe: Japanese-Inspired Heart Skewers Curried Steak and Kidney Pie Making Memorable Meals in the Field Egyptian Duck Liver Sandwiches (Kebda Eskandarani) Takeaways: The first bite after a hunt is more than a meal, it’s a moment of gratitude, connection, and respect for the animal and the land. Across time and cultures, hunters have shared this ritual, turning survival into ceremony and instinct into reverence. Ancient traditions from the Arctic to Africa reveal that eating first is both a form of nourishment and a homage to the hunt itself. The practice carries four meanings: practicality, honor, connection, and gratitude. Organ meats, such as heart and liver, spoil quickly, making them both a practical and symbolic choice for the first meal. The act of eating first honors the hunter’s effort and courage while recognizing the life taken. It also deepens the connection between hunter, animal, and environment, reminding us that hunting is part of a shared cycle. Gratitude transforms the meal into a moment of reflection, reinforcing respect over pride. Modern hunters continue the ritual through simple, fire-cooked meals in the field. A tenderloin or heart sizzling over a campfire carries as much meaning today as it did thousands of years ago. These first meals are often cooked with minimal tools—just salt, oil, and flame, proving that simplicity carries the most authenticity. A fresh-cut organ or tenderloin eaten outdoors becomes a lasting memory of the hunt and a story worth retelling. The episode also explores how social media and trophy photos can blur the line between respect and display. Cooking in the field brings the focus back to purpose, humility, and connection instead of validation. Adam and Justin share their own first-bite experiences, from heart skewers to quick tenderloin tacos, proving that ritual and flavor can coexist. They encourage hunters to start or revive their own first-bite traditions, turning every harvest into a meal that matters. Keywords: Gall, taste, unconventional flavors, food science, culinary exploration Learn more about your ad choices. Visit megaphone.fm/adchoices
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    55 min