In this episode, Justin and Abigail Serra discuss the intersection of hunting, food security, and community support through the Venison for Vermonters program. Abigail, a game warden in Vermont, shares her experiences in wildlife management and the importance of utilizing roadkill meat to provide healthy protein to food shelves. The conversation explores the challenges and successes of the program, the significance of teaching meat processing skills, and the broader implications for food security in the community. Abigail and Justin discuss the intricacies of crafting natural candles, the journey of venison and moose from hunter to food shelf, and the challenges faced in meat donation programs. They explore the perceptions surrounding roadkill harvesting, the positive impact of their program on communities, and the regulations that food shelves must navigate. The discussion also touches on the role of nonprofits in meat processing, how individuals can get involved in local programs and the future of roadkill programs. Finally, they emphasize the connection to nature that hunting provides and the importance of utilizing resources responsibly.

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Guest:

Abby Serra is a Vermont State Game Warden and founder of Venison for Vermonters. This program salvages fresh roadkill and hunter-donated deer and moose to provide high-quality protein to local food shelves and families in need. With a background in butchering and a lifelong connection to wild food, Abby personally processes much of the meat while advocating for food security, reducing waste, and fostering self-sufficiency. Passionate about connecting people to the land, Abby also teaches deer processing and champions the value of wild game in sustainable living.

Contact: [email protected]

Venison for Vermonters

How 'Venison for Vermonters' helps those in need

States that you can legally harvest roadkill

Takeaways:

The Venison for Vermonters program helps utilize roadkill meat.

The program aims to provide healthy protein to food shelves.

Community support is crucial for the program's success.

Teaching meat processing skills fosters self-sufficiency.

The shank is considered the best cut of deer meat.

The program has processed over 3,000 pounds of meat in a year.

There is a growing interest in expanding the program.

The program started in response to increased roadkill during COVID-19.

Maintaining food security is a key focus of the program. Mixing fat and beeswax can enhance candle making.

The fat around the kidneys is purer for burning.

Roadkill can be a fresh source of meat if processed quickly.

Perceptions of roadkill harvesting are often negative but can be misleading.

Chapters:

00:00 Introduction and Overview of the Episode

08:04 Meet Abigail Serra: Game Warden and Butcher

13:44 Venison for Vermonters Program Explained

21:25 Growth and Future of the Program

29:13 Crafting Natural Candles

34:40 Perceptions of Roadkill Harvesting

40:52 Navigating Food Shelf Regulations

45:52 Getting Involved in Local Programs

54:46 Connecting with Nature through Hunting

Keywords:

Hunting, food security, venison, roadkill meat, game warden, Vermont, community support, meat processing, wildlife conservation, nonprofit, candles, venison, moose, meat donation, roadkill, food shelves, nonprofit, wildlife, community impact, hunting

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