Episode 59: German Roots, American Soil (Part 2)

Hunting stories, canning venison, bone broth, and the legacy of an old-world Oma

This is the second half of our two-part conversation with Erika — Rachel’s mom and CJ’s Oma.
👉 If you haven’t listened to Episode 58: German Roots, American Soil yet, go back and start there first.

Mike opens the show from New Mexico, talking about their upcoming trip to Pennsylvania for Thanksgiving and the deer opener. From there, the episode turns over entirely to Mark, Rachel, and Erika as they pick up right where Part 1 left off.

What’s inside (short & sweet):

Erika’s three hunting experiences: a pressured one-and-done deer hunt, a Florida gator that turned out to be much bigger than she paid for, and a wild boar taken on the ride back from the stand.

The legendary “giant gator board” that hung in their old house — and the Craigslist story that finally got it out the door.

Oma’s role as the head of the butchering crew: deboning deer, directing the work, and teaching CJ to help from a young age.

How Erika makes venison bone broth and canned meat: roasting bones, long simmering, straining, pressure canning, raw-packing venison cubes, and why canned meat stays tender for years.

Wild game talk: antelope vs. elk, using the organs, keeping tongues, and why caul-fat meatballs are amazing on day one and questionable on day two.

German vs. Pennsylvania Dutch food and culture: sweetened salads, chow-chow, dialects, and her infamous first hot-dog-and-sauerkraut experience at Hersheypark.

What Erika hopes CJ carries forward: self-sufficiency, curiosity, old-world traditions, and her strong servant-hearted nature.

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