Artemis

Artemis

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Artemis episodes

  • Tennessee's Pioneering Project: The All-Women Hunt Lease Changing the Game | Artemis

    Join Artemis Program Manager Annita Lucchesi and Artemis Coordinator Paige McMahon as they explore a pioneering conservation initiative: an all-women's hunting lease in Tennessee, managed by Artemis. Guests Ashley Chance and Mary Lynn share the story behind the lease, discussing the difficulties women face accessing hunting land, especially in the Southeast. They highlight how this project provides a safe community, builds confidence, and uniquely empowers women by teaching practical land management skills—from running equipment to planning prescribed burns—fostering a deeper connection to conservation and creating potential leaders in the outdoors.

    As sportswomen, we don’t fit into any box or stereotype but enjoy being our full, authentic selves. There is no one definition of a sportswoman – Artemis celebrates the million ways to be one, and uplifts sportswomen as unique leaders of the sporting world and conservation. We are a nationwide community reflecting the diversity, leadership, expertise, and sisterhood of women hunters and anglers. Artemis sportswomen encourage one another in their growth and success as hunters and anglers, and role model women’s leadership in caring for the lands and waters we harvest from and know so well. Join us in our work to elevate sportswomen as sporting and conservation leaders today!

    Learn more: https://artemis.nwf.org/


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    32 min
  • Artemis Podcast Ep. 1 Annita Lucchesi - WE'RE BACK!

    The Artemis Podcast is back! We’re so excited to share stories with you and explore the millions of ways to be a sportswoman.

    Join Artemis Coordinator Paige McMahon and Artemis Ambassador Megan Plete as they speak with our new program manager, Annita Lucchesi!

    Artemis, the sportswomen’s initiative at the National Wildlife Federation, recently welcomed Annita Lucchesi as its new program manager. Lucchesi has over a decade of experience advocating for policy at the Tribal, state, and federal levels. Most recently, she served as the founder and executive director of Sovereign Bodies Institute, a community-based research institute focused on gender and sexual violence against Indigenous people.

    “It’s an honor to serve in this role, especially as a Cheyenne woman. I am fortunate to come from a family and community full of strong advocates for land, water, and wildlife, and I believe hunters and anglers have an important role to play in safeguarding our wildlife and landscapes for the next generation,” Lucchesi said. “My people place a high value on women’s leadership and a close connection to the land, and I am thrilled to honor those teachings by bringing my passion and experience to help Artemis sportswomen become some of the strongest conservation leaders in the nation.”

    Lucchesi holds a PhD in Geography from the University of Arizona and has nearly two decades of experience as a cartographer. She travels between her Tribal community in southeast Montana and rural northern California, where she grew up and maintains close community ties. She is an avid outdoorswoman who fishes, hikes, and harvests from the land as a way to maintain her cultural traditions as an Indigenous woman.

    As sportswomen, we don’t fit into any box or stereotype—we embrace being our full, authentic selves. There is no single definition of a sportswoman. Artemis celebrates the million ways to be one and uplifts sportswomen as unique leaders in both the sporting world and conservation. We are a nationwide community reflecting the diversity, leadership, expertise, and sisterhood of women hunters and anglers. Artemis sportswomen encourage one another in their growth and success, modeling women’s leadership in caring for the lands and waters we harvest from and know so well.

    Join us in elevating sportswomen as leaders in both sporting and conservation!

    Learn more: https://artemis.nwf.org/

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    31 min
  • Artemis Podcast Ep. 4 Indigenous Cooking

    You better be hungry for this episode! Artemis Program Manager Annita Lucchesi shows Artemis Coordinator Paige McMahon and YOU how to make contemporary recipes with Indigenous ingredients such as steelhead, elk, huckleberries, and wild rice. 

    RECIPE 

    While these recipes are not traditional to any tribe, they do utilize traditional Indigenous foods. The goal in sharing these recipes is to remind folks that Indigenous foods are more accessible than we realize, highly versatile, easy to work with, and usable in a wide variety of cooking styles. Whether you’re Indigenous or not, Indigenous foods belong in your kitchen! Every ingredient used is Indigenous to the Americas.  

    Note: I am a home cook that does not believe in precise measurements. For that reason, you won’t see specific measurements in the ingredient lists below. Instead, I use descriptions of texture to give you a feel for what it should look or feel like as you go. As always, do what feels right for your palate and the size of the party you’re cooking for.  

    Prickly Pear Glazed Steelhead 

    Ingredients: 

    • Steelhead filet 
    • Prickly pear jam 
    • Sunflower oil 
    • Coarse sea salt 

      • Directions: 

      1. Preheat oven to 350 degrees Fahrenheit. 
      2. In a small bowl, mix sunflower oil, salt, and prickly pear jam until evenly blended. Consistency should be similar to a thick salad dressing – thin enough to drizzle, but thick enough to lather onto the fish.  
      3. Place steelhead filet in an oven-safe pan. Spoon prickly pear glaze over the fish, making sure to spread a medium-thick layer evenly.  
      4. Bake steelhead in the oven until it is cooked to desired texture.  

        5.  

        Wild Rice & Elk Meatballs 

        Ingredients: 

        • Ground elk meat 
        • Huckleberries 
        • Wild rice 
        • Mixed wild mushrooms (chanterelles recommended) 
        • Flat (mountain) cedar 
        • Bear root (or osha root) 
        • Coarse sea salt 

          • Directions: 

          1. In a large deep pan, add mushrooms, small chunks of bear root, and a pinch of cedar to water. Fill level should be deep enough to create a broth to cook the meatballs in, but not so deep that it will boil over once you add the meatballs. Place the pan on the stove on medium heat, high enough to create a flavored broth.  
          2. In a large bowl, mix ground elk, huckleberries, wild rice, a pinch of flat cedar, and salt. The final texture of the mix should be sticky enough for the meatballs to hold shape, but wet enough to remain moist after cooking in the broth.  
          3. Form meatballs by rolling between your palms – they should be approximately 1” thick.  
          4. Place meatballs directly into the broth on the stove. Turn as needed, and add additional water as needed (the rice will soak up the broth as they cook; the pan should always maintain broth in it because the rice needs the moisture). Cook thoroughly, until meat and rice are fully cooked.  

            5.  

            Roasted Maple Chili Sweet Potatoes & Mushrooms 

            Ingredients: 

            • Diced sweet potatoes 
            • Chanterelle mushrooms (or other wild mushrooms) 
            • Maple syrup 
            • Guajillo chili powder 
            • Sunflower oil 
            • Coarse sea salt 

              • Directions: 

              1. Preheat oven to 350 degrees Fahrenheit.  
              2. Place diced sweet potatoes and mushrooms in an oven-safe pan (cast iron preferred).  
              3. In a small bowl, stir sunflower oil, salt, guajillo, and maple syrup until evenly mixed. Feel free to taste as you go and modify the sweet/spicy level to your preference.  
              4. Pour the glaze over the potatoes and mushrooms, and stir to ensure pieces are evenly coated.  
              5. Bake until potatoes are soft and easily broken with a fork.  


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                29 min
              6. Artemis Podcast Ep. 4 Indigenous Cooking

                You better be hungry for this episode! Artemis Program Manager Annita Lucchesi shows Artemis Coordinator Paige McMahon and YOU how to make contemporary recipes with Indigenous ingredients such as steelhead, elk, huckleberries, and wild rice. 

                RECIPE 

                While these recipes are not traditional to any tribe, they do utilize traditional Indigenous foods. The goal in sharing these recipes is to remind folks that Indigenous foods are more accessible than we realize, highly versatile, easy to work with, and usable in a wide variety of cooking styles. Whether you’re Indigenous or not, Indigenous foods belong in your kitchen! Every ingredient used is Indigenous to the Americas.  

                Note: I am a home cook that does not believe in precise measurements. For that reason, you won’t see specific measurements in the ingredient lists below. Instead, I use descriptions of texture to give you a feel for what it should look or feel like as you go. As always, do what feels right for your palate and the size of the party you’re cooking for.  

                Prickly Pear Glazed Steelhead 

                Ingredients: 

                • Steelhead filet 
                • Prickly pear jam 
                • Sunflower oil 
                • Coarse sea salt 

                  • Directions: 

                  1. Preheat oven to 350 degrees Fahrenheit. 
                  2. In a small bowl, mix sunflower oil, salt, and prickly pear jam until evenly blended. Consistency should be similar to a thick salad dressing – thin enough to drizzle, but thick enough to lather onto the fish.  
                  3. Place steelhead filet in an oven-safe pan. Spoon prickly pear glaze over the fish, making sure to spread a medium-thick layer evenly.  
                  4. Bake steelhead in the oven until it is cooked to desired texture.  

                    5.  

                    Wild Rice & Elk Meatballs 

                    Ingredients: 

                    • Ground elk meat 
                    • Huckleberries 
                    • Wild rice 
                    • Mixed wild mushrooms (chanterelles recommended) 
                    • Flat (mountain) cedar 
                    • Bear root (or osha root) 
                    • Coarse sea salt 

                      • Directions: 

                      1. In a large deep pan, add mushrooms, small chunks of bear root, and a pinch of cedar to water. Fill level should be deep enough to create a broth to cook the meatballs in, but not so deep that it will boil over once you add the meatballs. Place the pan on the stove on medium heat, high enough to create a flavored broth.  
                      2. In a large bowl, mix ground elk, huckleberries, wild rice, a pinch of flat cedar, and salt. The final texture of the mix should be sticky enough for the meatballs to hold shape, but wet enough to remain moist after cooking in the broth.  
                      3. Form meatballs by rolling between your palms – they should be approximately 1” thick.  
                      4. Place meatballs directly into the broth on the stove. Turn as needed, and add additional water as needed (the rice will soak up the broth as they cook; the pan should always maintain broth in it because the rice needs the moisture). Cook thoroughly, until meat and rice are fully cooked.  

                        5.  

                        Roasted Maple Chili Sweet Potatoes & Mushrooms 

                        Ingredients: 

                        • Diced sweet potatoes 
                        • Chanterelle mushrooms (or other wild mushrooms) 
                        • Maple syrup 
                        • Guajillo chili powder 
                        • Sunflower oil 
                        • Coarse sea salt 

                          • Directions: 

                          1. Preheat oven to 350 degrees Fahrenheit.  
                          2. Place diced sweet potatoes and mushrooms in an oven-safe pan (cast iron preferred).  
                          3. In a small bowl, stir sunflower oil, salt, guajillo, and maple syrup until evenly mixed. Feel free to taste as you go and modify the sweet/spicy level to your preference.  
                          4. Pour the glaze over the potatoes and mushrooms, and stir to ensure pieces are evenly coated.  
                          5. Bake until potatoes are soft and easily broken with a fork.  

                            6.  

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                            2 min
                          6. Artemis Podcast Ep. 2 Vanessa Castle

                            Join Artemis Program Manager Annita Lucchesi and Artemis Coordinator Paige McMahon as they speak with Vanessa Castle, a Lower Elwha Klallam angler, mother, fisheries advocate, and conservationist. Vanessa shared with us her nation’s experience undamming and healing their ancestral river in Washington, the cultural and social impacts of tribal fisheries, how tribal communities throughout the Pacific Northwest have resisted colonial environmental policies, and how restoring salmon heals a community.

                            As sportswomen, we don’t fit into any box or stereotype but enjoy being our full, authentic selves. There is no one definition of a sportswoman – Artemis celebrates the million ways to be one, and uplifts sportswomen as unique leaders of the sporting world and conservation. We are a nationwide community reflecting the diversity, leadership, expertise, and sisterhood of women hunters and anglers. Artemis sportswomen encourage one another in their growth and success as hunters and anglers, and role model women’s leadership in caring for the lands and waters we harvest from and know so well. Join us in our work to elevate sportswomen as sporting and conservation leaders today!

                            Learn more: https://artemis.nwf.org/



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

                            37 min
                          7. Artemis Podcast Ep. 4 Indigenous Cooking

                            You better be hungry for this episode! Artemis Program Manager Annita Lucchesi shows Artemis Coordinator Paige McMahon and YOU how to make contemporary recipes with Indigenous ingredients such as steelhead, elk, huckleberries, and wild rice. 

                            RECIPE 

                            While these recipes are not traditional to any tribe, they do utilize traditional Indigenous foods. The goal in sharing these recipes is to remind folks that Indigenous foods are more accessible than we realize, highly versatile, easy to work with, and usable in a wide variety of cooking styles. Whether you’re Indigenous or not, Indigenous foods belong in your kitchen! Every ingredient used is Indigenous to the Americas.  

                            Note: I am a home cook that does not believe in precise measurements. For that reason, you won’t see specific measurements in the ingredient lists below. Instead, I use descriptions of texture to give you a feel for what it should look or feel like as you go. As always, do what feels right for your palate and the size of the party you’re cooking for.  

                            Prickly Pear Glazed Steelhead 

                            Ingredients: 

                            • Steelhead filet 
                            • Prickly pear jam 
                            • Sunflower oil 
                            • Coarse sea salt 

                              • Directions: 

                              1. Preheat oven to 350 degrees Fahrenheit. 
                              2. In a small bowl, mix sunflower oil, salt, and prickly pear jam until evenly blended. Consistency should be similar to a thick salad dressing – thin enough to drizzle, but thick enough to lather onto the fish.  
                              3. Place steelhead filet in an oven-safe pan. Spoon prickly pear glaze over the fish, making sure to spread a medium-thick layer evenly.  
                              4. Bake steelhead in the oven until it is cooked to desired texture.  

                                5.  

                                Wild Rice & Elk Meatballs 

                                Ingredients: 

                                • Ground elk meat 
                                • Huckleberries 
                                • Wild rice 
                                • Mixed wild mushrooms (chanterelles recommended) 
                                • Flat (mountain) cedar 
                                • Bear root (or osha root) 
                                • Coarse sea salt 

                                  • Directions: 

                                  1. In a large deep pan, add mushrooms, small chunks of bear root, and a pinch of cedar to water. Fill level should be deep enough to create a broth to cook the meatballs in, but not so deep that it will boil over once you add the meatballs. Place the pan on the stove on medium heat, high enough to create a flavored broth.  
                                  2. In a large bowl, mix ground elk, huckleberries, wild rice, a pinch of flat cedar, and salt. The final texture of the mix should be sticky enough for the meatballs to hold shape, but wet enough to remain moist after cooking in the broth.  
                                  3. Form meatballs by rolling between your palms – they should be approximately 1” thick.  
                                  4. Place meatballs directly into the broth on the stove. Turn as needed, and add additional water as needed (the rice will soak up the broth as they cook; the pan should always maintain broth in it because the rice needs the moisture). Cook thoroughly, until meat and rice are fully cooked.  

                                    5.  

                                    Roasted Maple Chili Sweet Potatoes & Mushrooms 

                                    Ingredients: 

                                    • Diced sweet potatoes 
                                    • Chanterelle mushrooms (or other wild mushrooms) 
                                    • Maple syrup 
                                    • Guajillo chili powder 
                                    • Sunflower oil 
                                    • Coarse sea salt 

                                      • Directions: 

                                      1. Preheat oven to 350 degrees Fahrenheit.  
                                      2. Place diced sweet potatoes and mushrooms in an oven-safe pan (cast iron preferred).  
                                      3. In a small bowl, stir sunflower oil, salt, guajillo, and maple syrup until evenly mixed. Feel free to taste as you go and modify the sweet/spicy level to your preference.  
                                      4. Pour the glaze over the potatoes and mushrooms, and stir to ensure pieces are evenly coated.  
                                      5. Bake until potatoes are soft and easily broken with a fork.  

                                        6.  

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                                        29 min
                                      6. Artemis Podcast Ep. 2 Vanessa Castle

                                        Join Artemis Program Manager Annita Lucchesi and Artemis Coordinator Paige McMahon as they speak with Vanessa Castle, a Lower Elwha Klallam angler, mother, fisheries advocate, and conservationist. Vanessa shared with us her nation’s experience undamming and healing their ancestral river in Washington, the cultural and social impacts of tribal fisheries, how tribal communities throughout the Pacific Northwest have resisted colonial environmental policies, and how restoring salmon heals a community.

                                        As sportswomen, we don’t fit into any box or stereotype but enjoy being our full, authentic selves. There is no one definition of a sportswoman – Artemis celebrates the million ways to be one, and uplifts sportswomen as unique leaders of the sporting world and conservation. We are a nationwide community reflecting the diversity, leadership, expertise, and sisterhood of women hunters and anglers. Artemis sportswomen encourage one another in their growth and success as hunters and anglers, and role model women’s leadership in caring for the lands and waters we harvest from and know so well. Join us in our work to elevate sportswomen as sporting and conservation leaders today!

                                        Learn more: https://artemis.nwf.org/

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

                                        37 min
                                      7. Artemis Podcast Ep. 3 Deleana Otherbull

                                        Join Artemis Program Manager Annita Lucchesi as she speaks with Deleana Otherbull, a Northern Cheyenne and Crow climate justice leader, angler, and hunter living on a floating home on the Columbia River. In this episode, Deleana discusses what wellness practices look like for women in conservation, how conservation work can be healing, and why the conservation world benefits from Indigenous women’s leadership. 


                                        As sportswomen, we don’t fit into any box or stereotype but enjoy being our full, authentic selves. There is no one definition of a sportswoman – Artemis celebrates the million ways to be one, and uplifts sportswomen as unique leaders of the sporting world and conservation. We are a nationwide community reflecting the diversity, leadership, expertise, and sisterhood of women hunters and anglers. Artemis sportswomen encourage one another in their growth and success as hunters and anglers, and role model women’s leadership in caring for the lands and waters we harvest from and know so well. Join us in our work to elevate sportswomen as sporting and conservation leaders today!

                                        Learn more: https://artemis.nwf.org/

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

                                        35 min
                                      8. Artemis Podcast Ep. 2 Vanessa Castle

                                        Join Artemis Program Manager Annita Lucchesi and Artemis Coordinator Paige McMahon as they speak with Vanessa Castle, a Lower Elwha Klallam angler, mother, fisheries advocate, and conservationist. Vanessa shared with us her nation’s experience undamming and healing their ancestral river in Washington, the cultural and social impacts of tribal fisheries, how tribal communities throughout the Pacific Northwest have resisted colonial environmental policies, and how restoring salmon heals a community.

                                        As sportswomen, we don’t fit into any box or stereotype but enjoy being our full, authentic selves. There is no one definition of a sportswoman – Artemis celebrates the million ways to be one, and uplifts sportswomen as unique leaders of the sporting world and conservation. We are a nationwide community reflecting the diversity, leadership, expertise, and sisterhood of women hunters and anglers. Artemis sportswomen encourage one another in their growth and success as hunters and anglers, and role model women’s leadership in caring for the lands and waters we harvest from and know so well. Join us in our work to elevate sportswomen as sporting and conservation leaders today!

                                        Learn more: https://artemis.nwf.org/

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

                                        37 min
                                      9. Go Confident as an Advocate, with Anne Jolliff

                                        What does it mean to be a conservation advocate? It's different for every person. This week, Artemis ambassador Anne Jolliff talks about what she's learned over the past year about how to best advocate for wild spaces. She shares her "why" and her "how," and more on how it's going.

                                        00:20 Artemis 101 and advocacy

                                        1:00 "Go Confident as an Advocate" program

                                        3:00 Ladies and gentlemen... we are hearing from a mother of 5-year-old triplets

                                        6:00 Why be a conservation advocate? 

                                        8:00 First thing: What's holding you back?

                                        10:00 The first time you speak up for something you believe in

                                        13:00 Writing an op-ed, testifying at a hearing, sharing what you know with others

                                        15:00 Preconceptions about what it means to "be an advocate"

                                        16:00 "I'm not here to be the magic bullet that changes everyone's minds and pivots this whole discussion, as much as I would like it to... but I am going to show up."

                                        21:00 When was the last time you changed your mind? 

                                        23:00 Wear fancy dresses in the dirt, ya'll

                                        28:00 Start by watching... hearings, the political process, everything. Follow the groups that fit your beliefs. Engage. Reach out. Talk to people.

                                        33:00 Don't be afraid to fail... failure is integral to how you learn this kind of thing

                                        37:00 Ethos, logos, pathos

                                        39:00 Bear! Right there!

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                                        49 min

                                      About Artemis

                                      From the publisher's feed

                                      Meet the adventurous, accomplished women who are redefining conservation through their lives in the field and on the water. Filled with humor, audacity, empathy, and intelligence, Artemis brings you…