In this episode of the Year of Plenty Podcast, Chef Will Morton and Spencer Freehling join Poldi Wieland for a Foodies Roundtable that’s all about celebrating the outdoors through food. Chef Will is a professional chef with a specialty in wild game and fermentation, while Spencer is a professional photographer and videographer in the hunting and fishing industry. Both are passionate foragers, outdoorsmen, and food enthusiasts. Together, they share their experiences and expertise from the past foraging season, dive into creative culinary techniques, and explore the untapped potential of wild ingredients.

Episode Overview:

• A wild mushroom foraging season recap, including lessons learned.
• Hunting for the elusive black mountain morel mushroom and why it’s so special.
• How Chef Will pickles mushrooms without using oil.
• Tips for preserving chanterelles and other mushrooms for long-term use.
• Wild plants and mushrooms we want to forage for in 2025.
• The art of making vinegar, plus an inside look at Chef Will’s specialty vinegar business.
• How Chef Will ages wild game meat using dry and wet aging techniques.
• A gear breakdown: the best vacuum sealers for outdoorsmen.
• Exploring unique ingredients like beaver meat, beaver tail, and cooking with beaver fat.

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