Outfitting, guiding & media for the hunting community....in search of organic food sources and sustainable resources
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Join Justin Townsend and the Harvesting Nature Crew as they guide you through the world of cooking wild fish and game meat, their adventures to obtain food, and the lessons learned along the way. They are also frequently joined by some of the most influential people in the world of wild food to dive deep into food conversation to positively promote the lifestyle of harvesting, cooking, and eating wild food. Harvesting Nature is a media outlet with the main focus to educate and inspire those ...
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Wild Vittles is a wild game cooking podcast focused on helping you become a better wild game cook. We will explore recipes and talk to professional wild game cooks as well as home cooks . We will focus on overcoming labels like "gamey", tough and dry by better understanding how to properly prepare your harvest or catch.
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Come join us for the low down on all the latest video game, esports, and gaming news!
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A chill video games podcast about interesting and creative games, from indie to AAA. Your host: Iceland-based games critic John Rogers. Follow the show on Twitter, Instagram, YouTube, and Twitch to stay in touch and keep up with new episodes - find links at http://gaminginthewild.com. Gaming In The Wild is a listener-supported. You can support the show at http://patreon.com/gaminginthewild to join the listener community, and get bonus episodes and other fun perks.
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Groundbreaking interviews and discussions about all things gaming with gaming industry veterans, professionals, and influencers.
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Episode 200: Lobster Beyond the Tail: How to Make Stock and Uncover America's Real Lobster History
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“I am a huge proponent of using as much of the animal as possible. Many folks disregard the head, legs, and other parts of the lobster when cleaning. In Florida, I have seen more people rip the tail off of the lobster and toss the head back in the water. Not only do they miss some of the meat inside the head, but they also toss out an excellent res…
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I've been quietly playing Star Wars Outlaws all week, and dying to share some thoughts about it! It's good guys, and if you love original Star Wars and a bit of comfort food open world Ubi-stuff, you might be in for a treat. And as always, thanks to all the show’s 76 patrons - support this pod and get extra bonus podcasts at http://patreon.com/gami…
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Episode 199: From Anglers to Chefs: Aging Fish for Enhanced Flavor with Liwei Liao
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Summary: In this episode, Justin and Adam are joined by Liwei Liao, a self-taught fishmonger and owner of The Joint in Los Angeles. They discuss the process of dry aging fish and the importance of proper handling and care to maintain the quality of the fish. Liwei shares his methods and practices, including brain spiking, bleeding, gutting the fish…
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This week's show rounds up arcade shooter One Btn Bosses, pixel RPG Arco, an early glimpse at Mika & The Witch's Mountain, sci-fi racer Phantom Spark, and the Star Wars: Bounty Hunter remaster. As always, thanks to all the show’s 74 patrons - support this pod and get extra bonus podcasts at http://patreon.com/gaminginthewild. Extra special thanks t…
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Episode 198: Don't Throw Away the Head and Tongue - Eat It!
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Summary: In this episode, Justin and Adam discuss the culinary uses of the head and tongue of wild game animals. They highlight the various edible parts of the head, such as the cheeks, brain, jowls, ears, snout, and tongue. They also discuss the process of removing the head and the different preparation methods. The hosts emphasize the underutiliz…
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223: Nobody Wants To Die, Dungeons of Hinterberg, Creatures of Ava & More
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This week’s episode is a grab bag of forthcoming and recently released indie games, including: Arco, Phantom Spark, Nobody Wants To Die, Dungeons of Hinterberg, and Creatures of Ava. Links mentioned: So Videogames Episode 400: https://gamecritics.com/brad-gallaway/so-videogames-episode-400/ Pages of Play 1000xRESIST episode: https://open.spotify.co…
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Episode 197: Dive Deep with Brad Leone: Foraging, Spearfishing, and Cooking Local Fish
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Summary: In this episode of the Wild Fish and Game Podcast, hosts Justin and Adam are joined by special guest Brad Leone, a renowned chef and YouTube personality famous for his appearances on Bon Appétit's YouTube channel. The conversation dives into the world of foraging, cooking local fish, and the importance of proper fish treatment to enhance f…
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This’s week's episode gives a recap of the podcast's recent downtime, and then covers some hecking video games. British gross-out comedy “slapformer” Thank Goodness You’re Here is the featured game, and Crypt Custodian, Star Wars Outlaws, and Nobody Wants To Die are in the roundup. Links mentioned: August game releases video: https://youtu.be/a82B6…
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Episode 196: Wild Game Ground Meat: Grinding, Fat Ratios, and Recipes
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Summary: In this episode, Justin and Adam discuss the history and process of grinding meat. They cover the various uses of ground meat, including burgers, sausages, and meatballs, and the cuts of meat that are best for grinding. They also provide tips on equipment, such as the importance of a good grinder and the benefits of hand mincing. The hosts…
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Episode 195: Create World-Class Tasting Fish with Ike Jime
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Summary: Justin chats with Andrew Tsui of the Ike Jime Federation and explores the practice of Ike Jime, a method of dispatching fish that prioritizes food quality. Andrew explains the four steps of Ike Jime: brain spiking, bleeding, paralyzing the fish, and rapid chilling. He emphasizes the importance of minimizing stress and delaying rigor mortis…
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Episode 194: Wildly Delicious and Historically Rich - The Tale of Mulberry Pizza
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Typically found staining sidewalks, the mulberry is an incredibly under-utilized fruit. While most people think of the berry as a nuisance, creating purple van Gogh-style messes on the bottom of shoes, their sweet and tangy flavor adds to many culinary experiences. The berries can be used in desserts, such as pies or crumbles, for building complex …
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I've decided to start out my cookbook review project with my absolute favorite! I use this cookbook weekly and am a huge fan. If you don't utilize Hank Shaw's cookbooks or his on-line resources, you are really missing out. Give a listen and give them a try!저자 Chris Smith
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This week I chat about Islets and RKGK, and answer some listener questions about open world games, the best ever consoles, underrated indies, '80s movies, pineapple on pizza, and lots more besides. And as always, thanks to all the show’s patrons, including new patrons Shaun, Adam, Ant, and Madeleine. If you'd like to join them in supporting the sho…
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Episode 193: Spring and Summer Eastern Hunting & Fishing: Top Spots and Crew Tips
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Summary: Justin, Adam, Brandon Dale, and Quincy Milton discuss their Spring pursuits and summer outdoor plans. The conversation covers various topics, including upcoming hunting and fishing plans, foraging for mushrooms and berries, and urban hunting opportunities. They discuss the accessibility of hunting and fishing in urban areas, particularly i…
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I've decided to take a break from featuring recipe cooking on the podcast and will be pivoting to cookbook reviews for the next several episodes, so come along and hopefully you will discover new resources, new recipes and maybe a whole new way of looking at your wild game cooking. It's going to be interesting!…
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This week’s episode is a look at the indie games coming out in the month of July, including: Flock, Arranger, Slider, Bo: Path of the Teal Lotus, Gestalt Steam & Cinder, Nobody Wants To Die, SCHiM, Dunegons of Hinterberg, A Star Named EOS, Été, and more. And as always, thanks to all the show’s patrons, including new patrons Shaun, Adam, Ant, and Ma…
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EP 31: Grilling Sea Quail!!! (AKA Redfish Throats or Redfish Collars)
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Many folks likely toss out throats or collars with their fish heads and that's really a waste when it comes to your Red Fish. In this episode, I show you how to harvest the collars from the fish and a simple preparation on the grill. I guarantee if you give this a try, you will always keep and cook this part of your fish from now on!…
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Still Wakes The Deep is the latest from The Chinese Room, featuring some excellent environmental design, great Scottish voice acting, a convincing disaster scenario, and not-so-hot gameplay. In the roundup: Times & Galaxy, Riven, Grapple Dogs. And as always, thanks to all the show’s 79 patrons. If you'd like to join them in supporting the show on P…
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Episode 192: Catching, Cooking, and Eating Carp with Matthew Dollenbacher
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Summary: In this episode, Justin, Adam, and Matthew discuss the consumption of invasive carp. They mention the environmental impact of Asian carp, including their ability to outcompete native fish species and their jumping behavior. Matthew shares the management strategies employed by the Kentucky Department of Fish and Wildlife, such as commercial…
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The flat iron steak is a tender cut that, surprisingly, comes from the front shoulder where most of us think about tougher cuts and long cooks required to produce tender finished products. Today, I'm using a flat iron steak from a bull elk. This can be done with any venison, but the larger species are generally better as you need to split the steak…
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This week's podcast covers the June '24 Steam Next Fest, with a roundup of over 30 exciting forthcoming indie games. We also have some Best Of The Fest picks from myself, and the podcast Discord community vote. In the roundup: Still Wakes The Deep, Surmount, Star Stuff, and the Nintendo Direct news. You can support this show and join the community …
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Episode #137. Part II/II...GMK can transform your property into a whitetail deer "hang-out".
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When Greg Compeau of GMK Logging reviews clients' hunting property he see it like no one else.
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Episode 191: Exploring the Intersection of Wild Food and Wine with Jason Passalacqua
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Summary: In this episode, Justin and Adam are joined by Jason Passalacqua. They discuss the intersection of wild food and wine and how to make wine more approachable for the wild food community. They also talk about traditional pairings between game and wine and how Passalacqua wines are specifically designed to pair well with wild game. The conver…
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Now that the summer heat has arrived, the grilling season is in full swing. It's also fishing season, so I'm grilling a whole flounder for the first time. I'm utilizing a recipe from Outdoor Indoor Texan that is very straightforward, but yields a delicious result that will taste like you worked much harder for such a tasty dish! Link to Outdoor Ind…
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This week show surfs the tidal wave of game reveals, showcases, news, and trailers with a look at the Women-Led Games Showcase, Xbox Showcase, and the Future Games Showcase. I also talk about the ongoing Steam Next Fest, and the excellent Caravan SandWitch demo.You can join the podcast community at http://patreon.com/gaminginthewild, and support at…
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Episode 190: Chile Snow Goose Burgers and Problematic Snow Geese in North America
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I created this recipe for Harvesting Nature’s 2024 Snow Goose Culinary Camp, which took place in Mound City, Missouri. My role there was camp cook, cooking instructor, and butchery instructor, but camp director Justin Townsend and I did get a chance to do a little hunting, too. I’ve got to say, we ran into quite a few birds. We were lucky enough to…
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Episode #136. Part I/II Greg Compeau explains why GMK Logging develops hunting property so well.
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Greg Compeau of GMK Logging explains what a transformation of your hunting property can develop into, both physically and financially.
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EP 28: Grilling Venison Kebabs!!! (Also known as Shish Kabobs)
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Summer grilling season is here and I utilize venison kebabs to bring vegetables into my meat grilling scene! This is an easy recipe that can be scaled for a large or small groups. In this episode I used a top round or sirloin cut, but you could also use backstrap for a more tender end result. The veggies can vary based on your personal preferences.…
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Keighley’s summer circus is in town, so this episode we take a look at the news and highlights from Summer Game Fest and Day of the Devs, including: Cairn, Neva, Battle Suit Aces, Possessor(s), Wanderstop, Project C, Simpler Times, Koira, Arranger, Psychroma, Building Relationships, Afterlove EP, Phoenix Springs, Tenets, Anger Foot, and more. In th…
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Episode 189: Wild Game Top Sirloin and Sirloin Tip Butchering and Cooking
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Summary: In this episode, Justin and Adam discuss the butchering of wild game, specifically focusing on the top sirloin and sirloin tip cuts. They also share updates on their recent outdoor activities and plans for the upcoming fishing season. The conversation covers a detailed exploration of various meat cuts, including sirloin tip, top sirloin, a…
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Today, I'm whipping up grilled redfish tacos outside! I'm using one fillet of redfish with the skin and scales on that I am grilling over medium high heat for about 12 minutes. I seasoned the fish with a fajita seasoning and put a few small pieces of butter on the fish to melt in while cooking. Meanwhile I am sautéing a couple onions that were slic…
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215: Senua's Saga, Arctic Eggs, The Rogue Prince of Persia, June Indies
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This week's show is a bit of a grab bag. We start off with a look at the month of indie releases ahead, then mini-reviews of Arctic Eggs, The Rogue Prince of Persia, Hauntii, and Senua's Saga: Hellblade 2. And as always, many thanks to all the show’s 68 patrons, and especially the very first Boss Tier patron, Mike Sampier. If you'd like to join the…
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Episode #135. An Alaskan adventure for Dan Wesolowski & his wife proved to capture memories for a lifetime.
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Fellow Michigander Dan Wesolowski & his wife found themselves "right at home" during a lengthy trip to Alaska.
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I’ve taken the classic French Dip sandwich and updated it with some venison backstrap. The signs of a well-made French dip are easily distinguishable from the bad ones. The bread-to-meat ratio must be correct. The cheese must be melted, the bun toasted, and the meat a beautiful medium rare. The au jus must be flavorful and complement the meat as we…
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In this conversation, Chris interviews Drew from the Outdoor Indoor Texan YouTube channel. They discuss Drew's passion for outdoor cooking, his love for hunting and fishing, and his journey into creating a successful YouTube channel. They also touch on topics such as butchering wild game, the challenges of finding reliable wild game recipes, and th…
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This week's episode is an interview with Remy Siu, the creative director of the recently released 1000xRESIST. It's a phenomenally good game that pushes video game storytelling forward in several interesting ways. Our discussion touched on games-as-art, diasporic narratives, working through Covid, the origins of "hekki", hooking up with Fellow Trav…
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Have you every considered using cast iron pans, but thought that keeping them seasoned and clean was too hard? In this episode, I share my perspectives on utilillzing cast iron cookware and how easy it really is.저자 Chris Smith
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213: Little Kitty Big City, Dread Delusion, Turbo Kid, Mullet Madjack & More
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Little City, Big City is a short, low-stakes adventure in which side-quests, baubles, and opportunities for mischief catch your eye at every turn. It's a welcome bout of easy-breezy escapism in a stacked month of more involved games. In the roundup: Animal Well, Mullet Madjack, Dread Delusion, Turbo Kid, Dungeons of Hinterberg. And as always, many …
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Episode 187: Come Hunt, Cook, and Eat Wild Pigs with us in Texas
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Summary: The Harvesting Nature crew and camp guests discuss their May 2022 wild pig hunting skills camp in Texas. They highlight the activities and lessons learned during the camp, including shooting, ballistics, cooking, and butchering. The crew emphasizes the importance of shot placement for meat yield and the versatility of wild pig meat. They a…
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Episode 186: Exploring Organ Meats with Dr. Jonathan Reisman
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Summary: In this episode, Justin and Adam chat with Dr. Jonathan Reisman about hunting, cooking, and eating offal and organ meats. They discuss the incorporation of organ meat into diets and highlight the nutritional value of organs and the unique nutrients they provide. Dr. Reisman shares his journey into butchering and cooking organs, his passion…
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Today I'm cooking whitetail shanks by braising them in a chili sauce that I made from dried chili. I'm utilizing a chili sauce recipe from Arnie Tex and I would highly recommend you check out the link below to see how he makes it! This is a simple prep as you just make the sauce, place the shanks and sauce in a dutch oven at 325 degrees for 4 to 5 …
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1000xRESIST is ostensibly a sci-fi tale about a far future society, formed after a disastrous epidemic decimates humanity. But it's a game that never stops growing, weaving a complex tapestry of memorable characters, far-reaching subject matter, poetic dialogue, and unforgettable moments both intimate and shocking. It's a dizzyingly intelligent mas…
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Episode 185: The Turkey Book with Jesse Griffiths
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Summary: In this episode, Justin and Adam are joined by Jesse Griffiths, a world-class chef, hunter, and author of the new book, The Turkey Book. They discuss turkey hunting, cooking, and the inspiration behind the book. Jesse shares his experiences hunting turkeys in different regions of the United States and the unique culinary perspectives he ga…
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211: May Indie Preview: Hauntii, Nine Sols, 1000xResist, Animal Well, & More
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May is absolutely stacked with top-tier indie releases, so in this episode I take a look my top ten games coming out this month. Games covered: Indika, Animal Well, 1000xResist, Little Kitty Big City, Crow Country, Cryptmaster, Lorelei & The Laser Eyes, Paper Trail, Gestalt: Steam & Cinder, Hauntii, and Nine Sols. In the roundup: Moebius-inspired v…
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EP 23: Talking About Wild Game Cooking @ Total Archery Challenge (San Antonio)
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On day 2 of the Total Archery Challenge, I sat down with Joel Smith and Judson Brown to talk a little be about TAC and a whole lot about wild game cooking and what we think about it. There's some good tips and lots of entertainment in this episode, so I hope you will enjoy it.저자 Chris Smith
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Episode 184: Exploring Wild Indigenous Cuisine with Sean Sherman, the Sioux Chef
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In this episode, Justin and Adam are joined by Sean Sherman, an award-winning indigenous chef, educator, author, and activist. They discuss the importance of wild food for Native American and indigenous cultures, the significance of indigenous food systems, and the need for food sovereignty. In this conversation, Sean emphasizes the need to shift o…
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New show notes This week’s episode is about the WASD video game festival that happened in London last weekend. It was super fun to go a showcase like this for the first time – I met up with some developers, games industry folks, and podcasting pals, and got to play tonnes of exciting unreleased games on the show floor, including: NanoApostle, Pine …
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Quesadillas are a family favorite and are very versatile. In this episode we will cook up some whitetail quesadillas with a simple mixture of onions, peppers and cheese on toasted flour tortillas with a "CRUNCH" to let you know they are ready. It's also a great way to utilize leftovers when you have steak or roast available!…
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Episode 183: Jalapeno Wild Turkey Piccata and the Successful Reintroduction of Wild Turkeys
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Turkey season has come upon us! Not many things rival the sound of calling and hearing those big old toms gobble back at you. We had the pleasure this season of hunting not far from the coast of Morrow Bay in California and bagging a few gobblers to bring home to the family. This recipe is a play on a good old chicken piccata recipe that’s super qu…
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EP 21: Professional Wild Game Butcher Kriss Abigail
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I had the good fortune to be able to have Kriss Abigail on the podcast to talk about her journey to becoming a professional wild game butcher and how she then uses that knowledge to teach others through her work with other conservation organizations and clinics she holds (such as Hunters of Color, the Texas Wildlife Association and the New School o…
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