From the Back Burner Podcast

This week From the Back Burner, Liz Lynch joins me to share her story of how and why she converted from being vegan to a hunter. Her career as an archeologist melds well with hunting, giving her a deeper perspective on conservation. Plus, she shares her inspiration and influences that guide how she approaches cooking wild game. This was a great conversation, and I am grateful Liz took the time to chew the fat, coming at you, From the Back Burner.

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This week on From The Back Burner Podcast, I sit down with my good buddy Tyler Webster after the Hunt To Eat Learn to Quail Hunt camp in Arizona. Tyler is the host of the Birds, Booze, and Buds podcast and a passionate bird hunter. We dive in and cover a TON of topics, including planning your life out, Randy Newberg's marriage advice, bird hunting in Hawaii, flushing turkeys, hot-spotting, building community, defining success, and much more. Coming at you this week, From The Back Burner.

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I share a candid conversation with three game wardens on this episode of From The Back Burner Podcast. We cover everything from the challenges they face, the public perception of their job, a deep dive on why they serve the public and its wildlife, and more. These guys are hunters, conservationists, officers, and friends. See who they are behind the badge–in their own words. Coming at you, From the Back Burner.

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After finishing a bucket list hunt of chasing snowshoe hares with beagles in Maine, I sit down with my hunting companion Scot Clontz. We recap the hunt, his beagles, blood-tracking dachshunds, and the dog hunting culture of Maine. A conversation you will only hear on this episode of From the Back Burner podcast!

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On this episode of From the BackBurner, I’m joined by my good friend Joe “By God” Wilson. We cover almost everything from starting the World Championship Squirrel Cook-off to feeding first responders, emceeing for the World Championship Steak Cook-off Association, and much much more. Please give it a listen and share.

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This week, I'm coming at you From the Back Burner with my good friend and the fastest squirrel skinner in the world, Clifton Jackson. Clifton is a biologist and squirrel hunting fanatic. We dive into our friendship story, squirrel cooking, biology, the Lamborghini of squirrel rifles and much more, coming at you, From the Back Burner. Be sure to leave a review wherever you get your podcasts and be sure to help spread the word!

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This week, I sit down with Cindy Stites, the Director of Education for Hunt to Eat. We cover everything from her role with Hunt to Eat, how she started her journey outdoors, R3, hunting with open sights, and more! If you like what you're hearing, please be sure to leave us a review wherever you listen to this podcast. Follow along and join us, coming at you, From the Back Burner.

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Coming at you From the Back Burner, I catch up with my old friend Jesse Deubel from the New Mexico Wildlife Federation this week. We cover the gambit from food security to how he got started in the conservation sphere. Please give it a listen and leave us a review wherever you get your podcasts. 

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Johnathan sits down with the Director of Special Programs for the Wildlife Management Institute Matt Dunfee. Matt is considered the voice of R3 (Recruitment, Retention, Reactivation) in the modern hunting landscape. Johnathan and Matt take a deep dive into the origins and the future of R3 in the US and so much more, coming at you, From the Back Burner.

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This week on From the Back Burner, Johnathan O'Dell sits down with wild game chef, author of the cookbooks Hunt, Gather, Cook; Duck, Duck, Goose; Buck, Buck, Moose; and Pheasant, Quail, Cottontail; including his latest Hook, Line, And Supper, and old friend Hank Shaw. He is a James Beard Award-winning author and chef and focuses his energies on wild foods: Foraging, fishing, hunting. If it's wild game, fish, or edible wild plants and mushrooms, Hank has a take on it. We talk fish cuts, how many fish species Hank has eaten, the food Hank hates with the heat of 1,000 suns, and much much more. Enjoy our latest conversation, coming at you From the Back Burner.

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