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 Alex Rutledge and Redbone sit down with Chef Corey Freeman — a Le Cordon Bleu-trained chef, apple orchard owner, and passionate hunter on a mission to harvest a wild turkey in all 49 states. Corey shares what it was like cooking at turkey camp alongside Tyler Farr, breaks down his Japanese-inspired wild turkey karaage don, apple cider glazed pork chops, and fire-grilled tomahawk steaks and wagyu. He talks about the pressures of hunting public land, the art of sounding different than every other hunter in the woods, and why slowing down — especially in the woods with his four-year-old daughter — has become his greatest harvest. Plus: a big announcement about turkey camps with Tyler Farr, and a bonus segment with Corey's smoked ricotta quail egg ravioli recipe straight from Italy.

• 1:46 – Show Open & Local News
• 10:01 – Meet Chef Corey Freeman – Hunting Chef Chasing 49 States
• 10:29 – Taher Food Service & Cooking from Scratch in Schools
• 16:35 – Apple Cider Glazed Pork Chop Recipe
• 19:59 – Turkey Camp with Tyler Farr – Karaage Don & Tomahawk Steaks
• 27:26 – Turkey Hunting Tactics & The Chase for 49 States
• 30:08 – Best Hunt of the Spring – Corey's Daughter & Two-State Day
• 33:03 – Turkey Camps with Tyler Farr Announcement
• 39:55 – Bonus Segment – Smoked Ricotta Quail Egg Ravioli Recipe

Missouri Hunting Heritage Federation:
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