Foraging, Fiddleheads, and Wild Game Creations with Chef Tom Healy

In this episode of the Okayest Cook Podcast, host Chris Whonsetler sits down with Tom Healy, a chef and woodworker from Wisdom, Montana, at the BHA Rendezvous. They discuss their participation in the 'Field to Table' dinner event, where Tom captivated everyone with his unique foraged palette cleanser and wild game dessert. Tom shares his journey in cooking, his passion for foraging, and details from his intricate recipes such as a sauce made from highbush cranberry and elk bone broth, and candied gobbler cracklings. The conversation touches on foraging tips, equilibrium brining techniques, and creative ways of incorporating wild game into various dishes. Tom also emphasizes the importance of sustainability and proper harvesting practices. If you've ever been curious about the world of wild foraged foods and innovative game cooking, this episode is a must-listen.

Find Tom:

Web: https://wisdomriver.works/

Social: https://www.instagram.com/wisdomriverworks/

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00:00 Welcome to the Okay Cook Podcast

00:57 Meet Tom Healy: Chef and Forager

01:53 Tom Healy's Culinary Background

03:04 Foraging and Cooking Tips

03:43 The Art of Pickling and Preserving

06:04 Exploring Unique Ingredients

12:06 Wild Game Desserts

17:41 Discovering the Thimble Berry

18:53 Maple Syrup and Thimble Berry Delights

19:25 Crafting Unique Sauces and Desserts

24:14 Exploring Elk Bacon and Pastrami Techniques

24:45 Equilibrium Brining Explained

31:07 Final Thoughts and Farewells

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Crew: 

Chris Whonsetler

Email: [email protected]

Web: ChrisWhonsetler.com

Instagram: @FromFieldToTable & @WhonPhoto