Food Afield Podcast

We head north to the Yukon in search of Arctic grayling, following the spring migration into some of the most beautiful water I’ve ever fished. But a late spring, lingering ice and stubbornly absent fish force us to change plans.

Along the way, we break a small aluminum boat through rotten lake ice, explore the Kathleen and Takhini rivers, cook a chicken over the campfire, and discover that even in the Yukon, the fish don’t always cooperate.

Grasslands birds and Cranes. Listening back to this episode recorded a few years ago, I can hear an earlier version of Food Afield. The production is simpler, the conversations wander a little more, and I’m still figuring out exactly what this podcast wants to be. But I can also hear many of the ideas that continue to shape Food Afield today.

Kevin and I spend several autumn days wandering Alberta’s grasslands in search of waterfowl and upland birds. We hunt geese, flush sharp-tailed grouse from roadside cover, prepare our first sandhill crane, and end the day around the grill trying to answer the question everyone was asking:

“What does crane taste like?”

Along the way, something else emerges.

We talk about missing easy shots. About learning new skills. About hunting without the pressure to fill a limit. About finding simple ways to get started without thousands of dollars in gear. We discover that curiosity is often a better guide than expectation.

One conversation in particular has stayed with me over the years. We both realize that we don’t actually need a full game bag to call the trip a success. One bird is enough. Sometimes no birds are enough if the day has taught us something worth bringing home.

I still believe that.

Food Afield has never been about collecting limits or chasing trophies. It’s about learning to see landscapes differently, understanding the lives of the animals we pursue, and bringing wild food into the kitchen with care and curiosity.

Listening back, I realize those ideas were already there. They just hadn’t fully found their voice yet.

If you’ve been with the podcast from the beginning, I hope this episode feels like revisiting an old campfire conversation. And if you’re new to Food Afield, I think you’ll hear the roots of where this journey has gone.

Thanks for coming along.

Are you new to Food Afield? If you are you should Start Here.

Food Afield Podcast – Field Note: Purging Clams

You dug the clams. Now what?

One of the most common questions from new shellfish harvesters is what to do once the clams come home. In this Field Note episode, John Fraser takes a closer look at the process of purging clams, why people do it, what it actually accomplishes, and some of the misconceptions surrounding it.

You’ll learn:

* What purging is and why it matters

* Whether purging removes contaminants or simply reduces grit

* How clams feed and filter water

* Different approaches to purging shellfish at home

* Common mistakes that can kill your harvest before it reaches the table

* Practical handling tips to improve eating quality

This short Field Note episode fills in one of the gaps left from our clam harvesting documentary and provides practical information for anyone interested in gathering shellfish for themselves.

Food Afield is a documentary-style podcast exploring wild food, traditional skills, hunting, fishing, foraging, and the stories that connect people to the landscapes they inhabit.

Listen wherever you get your podcasts.

Host: John Fraser

Follow along on Instagram: @johnfraserswildlife

If you enjoyed the episode, consider following the show and leaving a rating or review. It helps more people discover the world of wild food.

Clams of the Pacific Coast

At low tide, the Pacific coast reveals one of the most reliable food systems in North America.

In this episode of Food Afield, John Fraser heads onto the beaches of the Gulf Islands to gather butter clams and basket cockles while exploring the deeper history of shellfish harvesting along the coast.

This is not simply a conversation about digging clams. It is a look at tides, seasonal knowledge, coastal food systems, and the long relationship between people and intertidal ecosystems.

The episode explores:

How tides shape food access on the Pacific coast

Butter clams and basket cockles

Reading productive beaches

The difference between gathering and random searching

Shell middens and Indigenous sea gardens

Why shellfish became such reliable coastal protein

Clam preparation and handling

The atmosphere and sound of harvesting food from the edge of the Pacific

Food Afield is a documentary-style exploration of wild food ingredients — hunted, fished, and foraged in their season.

Hosted by wilderness guide and writer John Fraser.

Subscribe for future episodes covering wild ingredients, seasonal gathering, field skills, and food culture from the Pacific coast and beyond.

#FoodAfield #WildFood #ClamDigging #Foraging #PacificCoast

What you’ll learn on this episode of the Food Afield Podcast:

How to identify oyster habitat (jagged rock, broken shell, white clusters on shoreline)

Ideal tide range for harvesting (roughly 0 to 1.5 feet)

Why oysters are often overlooked despite being abundant

Legal requirements: fishing license and local regulations

How to check shellfish safety (DFO closures and PSP risk)

Ethical harvest: take only what you’ll use

Differences between Pacific and Olympia oysters

Practical Takeaways

Where to find oysters

Look for jagged rock, broken shell, and white patches along the shoreline

Avoid sandy beaches (better suited for clams)

When to go

Low tide (0 to 1.5 feet is ideal)

Late winter / early spring tends to be a safer window for shellfish

Before harvesting

Check DFO maps for:

Contamination closures

PSP (paralytic shellfish poisoning) risk

How much to take

Stay within legal limits

Only harvest what you will actually eat

Tools used

Basic prying tool (sailing spike or oyster knife)

Gloves or a towel for grip and safety

Bag or container for transport

Eating & Preparation

Raw on the half shell

Simple mignonette (vinegar, onion, pepper)

Variations:

Mezcal with chili-lime salt

Sea lettuce additions

Optional: pair with tequila or mezcal

Key Idea

Wild food doesn’t require complexity. It requires awareness.

You don’t need specialized gear or remote access.You need an understanding of place, timing, and the system around you.

Welcome to the Food Afield Podcast.

This short introduction lays out what the show is about and what’s coming next.

Food Afield is built around one idea: real food is closer than most people think. Each episode follows a single ingredient—or a single meal—from start to finish. Where to find it, when it’s ready, how to take it, and how to cook it.

This isn’t theory or gear-heavy advice. It’s practical, seasonal knowledge from the field.

The first episodes begin on the Pacific coast, working with shellfish and shoreline food. From there, the show expands—fly fishing, hunting, backcountry cooking, and the broader story of wild food across landscapes and seasons.

If you’re interested in understanding how to actually gather and prepare your own food, you’re in the right place.