The Future of Food: From Homesteading to High-End Wild Game Cuisine

In this episode of the Okayest Cook Podcast, hosts Chris Whonsetler and Andy Heiser welcome special guest Gunner Emberg, a traveling wild game chef. They discuss a wide array of topics, including the lifestyle and benefits of homesteading, the impact of processed foods on health, and practical tips for a healthier diet. Gunner shares insights on wild game cooking, highlighting unique recipes and techniques, and delves into his perspective on the future of food in America amid economic and political challenges. The episode wraps up with a mouth-watering recipe for sourdough discard pizza crust with buffalo turkey and blue cheese and an emphasis on the importance of eating real, unprocessed food.

We are fueled by the following companies and absolutely love their gear!

Every purchase made with these links helps keep us up and running:

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Yeti: https://yetius.pxf.io/a1NJXq

Follow Gunnar: 

https://instagram.com/the.hungry.huntsman

linktr.ee/hungryhuntsman

00:00 Introduction and Guest Welcome

01:03 Discussing Hunting Preferences

03:16 Notable Meals of the Week

09:06 Gunner's Culinary Credentials

15:34 The Future of Food and Homesteading

35:45 The Depletion of Soil Minerals

35:56 The Impact of Farming Practices

36:21 Nutritional Deficiencies in Modern Produce

36:52 Cultural Differences in Food Perception

38:26 The Role of Carbohydrates in Diet

41:11 The Future of Food Production

43:11 Practical Tips for Healthier Eating

51:00 The Benefits of Farmers Markets

55:02 Homemade Food and Fermentation

01:01:21 Conclusion and Final Thoughts

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Connect with us on Instagram @Okayest_Cook

And facebook.com/AnOkayestCook

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Crew: 

Chris Whonsetler

Email: [email protected]

Web: ChrisWhonsetler.com

Instagram: @FromFieldToTable & @WhonPhoto

Andy Heiser

Email: [email protected]

Web: RakeDevelopment.com

Instagram: @andheiser

The Art of Cooking with Chef Alan Sternberg

In this episode of The Okayest Cook Podcast, hosts Chris Whonsetler and Andy Heiser sit down with Alan Sternberg, the executive chef at Bluebeard in Indianapolis. Chef Sternberg shares invaluable insights on aging meat, the use of acidity and salinity in seasoning, and maintaining consistency in cooking. He also offers practical tips for home cooks, such as managing heat and weighing ingredients, while emphasizing the importance of adapting techniques to fit personal taste and context. The episode further explores the community aspect of cooking and how personal experiences and experiments can lead to exceptional food.

We are fueled by the following companies and absolutely love their gear!

Every purchase made with these links helps keep us up and running:

Anova: https://bit.ly/3WT36ZR

MEAT!: https://bit.ly/4ho5a4r

Hedley & Bennett: https://hedley-and-bennett.sjv.io/EEzBq2

Yeti: https://yetius.pxf.io/a1NJXq

00:00 Introduction and Alans Title Debate

00:38 Podcast Kickoff and Setting the Scene

01:29 Special Guest: Chef Alan Sternberg

03:19 Notable Meals of the Week

05:36 Cooking Techniques and Home Cooking Tips

15:16 Holiday Cooking and Keeping Food Warm

21:42 The Importance of Acidity and Salinity in Cooking

24:53 Exploring Vinegars and Their Uses

30:40 Reflecting on Past Statements

31:02 Cooking Techniques for Duck and Goose

31:52 Aging and Preparing Game Meat

33:52 Restaurant vs. Home Cooking

39:33 Consistency in Cooking

44:05 Exploring Unique Ingredients

49:55 Chef's Journey and Philosophy

53:18 Competitive Cooking Insights

58:44 Final Thoughts and Tips

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Connect with us on Instagram @Okayest_Cook

And facebook.com/AnOkayestCook

Video feed on YouTube.com/@OkayestCook

Crew: 

Chris Whonsetler

Email: [email protected]

Web: ChrisWhonsetler.com

Instagram: @FromFieldToTable & @WhonPhoto

Andy Heiser

Email: [email protected]

Web: RakeDevelopment.com

Instagram: @andheiser

Thanksgiving Traditions and New Tastes: A Tale of Two Holiday Feasts

Hosts Chris Whonsetler and Andy Heiser discuss their personal Thanksgiving experiences and preparations on the latest episode of the Okayest Cook Podcast. The hosts share their unique holiday plans, recipes, and memories. Andy shares his excitement about spending Thanksgiving in Texas with a blend of traditional and Thai dishes, while Chris plans a more conventional meal in Arizona. The episode delves into the nuances of Thanksgiving side dishes, desserts, and even the importance of leftovers and commensality. Chris also offers a simple yet delightful cranberry sauce recipe, and the hosts reflect on the significance of the holiday beyond the meal itself.

We are fueled by the following companies and absolutely love their gear!

Every purchase made with these links helps keep us up and running:

Anova: https://bit.ly/3WT36ZR

MEAT!: https://bit.ly/4ho5a4r

Hedley & Bennett: https://hedley-and-bennett.sjv.io/EEzBq2

Yeti: https://yetius.pxf.io/a1NJXq

AI Generated 'Chapters'

00:00 Introduction and Podcast Setup

00:48 Hunting Season Stories

01:46 Deer Hunting Experiences

05:01 Food Talk: Waffle Grilled Cheese

09:52 Thanksgiving Plans and Traditions

18:05 Thanksgiving Meal Preparations

29:09 Discovering Apple Pie Cheesecake

30:03 The Pie Table Tradition

31:15 Pumpkin vs. Apple and Cherry Pies

33:19 The Hoosier Favorite: Sugar Cream Pie

36:34 Thanksgiving Ham Debate

38:13 Excitement for a Unique Thanksgiving

41:17 The Joy of Leftovers

42:39 Thanksgiving Reflections and Traditions

48:11 Cranberry Sauce Recipe

50:01 Final Thoughts and Thanksgiving Wishes

Exploring Exotic Wild Game Cuisine with Rikki Folger

In this episode of the The Okayest Cook Podcast, host Chris Whonsetler welcomes special guest Rikki Folger, who shares her experiences and insights as a lodge manager and chef at Budges Wilderness Lodge in Denver. They discuss Rikki’s role in reservations and client needs while also ensuring top-notch meals for guests. The conversation highlights Rikki’s involvement with outdoor organizations like POMA and Harvesting Nature, her culinary journey from enrolling in culinary school to working in prestigious restaurants, and managing various wild game events including catering for the Blood Origins documentary screening. Rikki dives into unique dishes such as mountain lion sliders and bear sausage jambalaya. Additionally, Rikki provides valuable cooking tips, emphasizes the importance of quality kitchen tools, and shares her perspectives on wild game cooking. The episode wraps up with Rikki expressing enthusiasm for hearty autumn and winter dishes, including a favorite, cassoulet.

Find more of Rikki at https://www.instagram.com/wild_and_foraged_/

POMA: https://professionaloutdoormedia.org/

Watch Blood Origins Lionheart: https://youtu.be/K09aGFZTJJg?si=oPF-22G60Ap-tX8G

AI generated ‘Chapters’

00:00 Introduction and Guest Welcome

00:54 Rikki’s Current Adventures

01:42 Professional Outdoor Media Association

02:26 Harvesting Nature Events

04:01 Notable Meals of the Week

08:05 Dandelion Jam and Clotted Cream

16:22 Blood Origins Documentary

21:41 Exploring Cooking Techniques for Mountain Lion

22:27 Braised Mountain Lion Recipe

22:53 Event Highlights and Meeting Robbie

25:09 Career Journey and Culinary Background

28:47 Tips for Aspiring Chefs

32:52 Essential Kitchen Tools and Ingredients

34:22 Maintaining and Using Cast Iron Cookware

36:17 Future Plans and Cookbook Aspirations

43:15 Parting Thoughts and Favorite Stews

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Connect with us on Instagram @Okayest_Cook

And facebook.com/AnOkayestCook

Video feed on YouTube.com/@OkayestCook

Crew: 

Chris Whonsetler

Email: [email protected]

Web: ChrisWhonsetler.com

Instagram: @FromFieldToTable & @WhonPhoto

Mastering Wild Game Cooking with Chris and Greg

In this episode of Okayest Cook, host Chris Whonsetler is joined by Greg Tubbs for an engaging discussion about wild game cooking. They explore the nuances of preparing venison, ducks, geese, and share their personal experiences and tips. The conversation highlights the importance of honoring the game by cooking it well, different marinades, and unique recipes like buffalo squirrel dip and bacon-wrapped goose bites. They also discuss the best methods to butcher and cook various game meats, and emphasize keeping preparation simple to let the natural flavors shine.

Find Greg on insta: https://www.instagram.com/greg_tubbs/

AI Generated ‘Chapters’

00:00 Introduction and Guest Introduction

01:19 The Importance of Cooking Game Meat

03:19 Oregon Hunting Adventure

05:11 Cooking Techniques and Methods

09:33 Venison Preparation and Recipes

27:39 Waterfowl Hunting Season

31:34 Giant Canada Goose Encounter

32:12 Duck vs. Goose in the Kitchen

33:05 Quick and Easy Duck Hors d'oeuvres

33:32 Marinating and Grilling Duck

35:48 Cooking Wild Duck Medium Rare

37:24 Changing Minds About Wild Game

43:01 Goose Pastrami and Jerky

55:13 Squirrel and Rabbit Recipes

58:13 Bacon-Wrapped Goose Bites Recipe

More at OkayestCook.com

Connect with us on Instagram @Okayest_Cook

And facebook.com/AnOkayestCook

Video feed on YouTube.com/@OkayestCook

Crew: 

Chris Whonsetler

Email: [email protected]

Web: ChrisWhonsetler.com

Instagram: @FromFieldToTable & @WhonPhoto

The Ultimate Guide to Homemade Pizza: Techniques, Tips, and Toppings

In this comprehensive episode of the Okayest Cook podcast, hosts Chris Whonsetler and Andy Heiser, along with their pizza-loving guests Scott and Karlee Latuszek, delve into the art of homemade pizza making. They share personal anecdotes and expert tips on getting the perfect pizza dough texture, the importance of using quality ingredients like San Marzano tomatoes for marinara sauce, and the benefits of sliced mozzarella cheese. The episode covers various pizza styles, such as Neapolitan and Chicago deep dish, and highlights unique toppings, including ‘nduja sausage and creative twists like BLT and Big Mac pizzas. Listeners will also discover techniques for using specialized tools like a baking steel and a Ninja wood fire pizza oven. Additionally, the conversation touches on side culinary adventures, including short rib pasta, chicken enchiladas, and perfecting steaks. Whether you're a novice or a seasoned home cook, this episode offers practical advice and inspiration for creating delicious homemade pizzas.

https://chicagopizzaandovengrinder.com/

https://www.miguelspizza.com/

AI Generated ‘Chapters’

00:00 Pizza ASMR and Intro

00:42 Meet the Hosts and Guests

02:10 Weekly Food Highlights

07:49 Pizza Making Adventures

10:08 Dough and Sauce Secrets

23:03 Experimenting with Toppings

30:12 Cheese Choices and Techniques

32:33 Cheese Lovers Unite

32:44 Sauce Strategies

34:46 Pizza Party Memories

35:41 Pizza Styles and Preferences

36:33 Chicago's Best Pizza

37:20 Unique Pizza Experiences

39:56 Creative Pizza Toppings

46:27 Pizza Cutting Techniques

58:06 Pizza Dough Secrets

59:41 Perfecting the Pizza Experience

Hunting Excursions and Gourmet Wild Game Cooking

In this episode of the Okayest Cook podcast, Host Chris Whonsetler share their recent hunting and cooking adventures. Corey discusses his vacation in Disney World with tips on cost management while Colton updates on his egg-laying chickens and techniques for preserving farm-fresh eggs. They dive into various hunting experiences, from deer and elk hunts to waterfowl camaraderie and Addie's excitement for her first hunt. Culinary discussions abound with wild game recipes, including antelope, venison tacos, and creative uses of goose and duck. The team also shares their favorite cooking tools, cookbook recommendations, and tips for seasoning and preparing different cuts of wild game. The episode wraps up with light-hearted banter, family activities, holiday plans, and Chris' new cook books.

00:00 Welcome Back to the Okayest Cook Podcast

00:58 Vacation Tales and Disney Adventures

02:27 Hunting Stories and Deer Season

04:47 Cooking Tips and Kitchen Adventures

09:00 Farm Fresh Eggs and Preservation

14:47 Hunting Gear and Outdoor Plans

23:48 Roast Recipes and Cooking Techniques

30:49 Cooking Tips and Cookbook Excitement

32:16 More Roast Recipes and Meat Preparations

37:51 Hunting Stories and Deer Cameras

44:14 Waterfowl Hunting and Cooking

51:23 Family and Future Plans

55:32 Cookbook Recommendations and Farewell

Cooking Joyfully Together: A Conversation with Sonja and Alex Overheiser

In this lively episode of the Okayest Cook Podcast, hosts Chris Whonsetler and Corey Cole welcome guests Sonja and Alex Overheiser, self-taught home cooks and authors behind 'A Couple Cooks.' Broadcasting from the couple's Indiana kitchen, they discuss their non-traditional culinary journey and how they transitioned from eating convenience foods to becoming recipe developers. The Overheisers emphasize that cooking should be approachable and enjoyable rather than intimidating. They shed light on their latest cookbook, which promotes cooking as a shared activity, offering a unique feature where tasks can be split between two people. They discuss how the book encourages communal experiences in the kitchen, with sections for everyday meals, date nights, and gatherings. The episode concludes with the importance of preorder support and highlights the couple's successful integration of photography, noting that visual appeal plays a crucial role in cookbook presentation.

Find more of A Couple Cooks:

https://www.acouplecooks.com/

https://www.instagram.com/acouplecooks

Pre-Order their book! 

https://www.acouplecooks.com/cookbook/

00:00 Welcome to the Okayest Cook Podcast

00:46 Meet Sonja and Alex Overheiser

03:11 From Hot Pockets to Home Cooks

04:57 The Birth of A Couple Cooks

10:53 The Joy of Cooking Together

13:15 Gathering and Sharing Meals

14:31 Notable Foods and Fun Meals

18:19 Exploring the Joy of Cooking with Fresh Ingredients

19:00 Diving into the New Cookbook

20:34 The Journey of Creating a Cookbook

24:30 Cooking Styles and Kitchen Dynamics

27:39 Exciting Features of the New Cookbook

29:18 Final Thoughts and Encouragement to Pre-order

More at OkayestCook.com

Connect with us on Instagram @Okayest_Cook

And facebook.com/AnOkayestCook

Video feed on YouTube.com/@OkayestCook

Crew: 

Chris Whonsetler

Email: [email protected]

Web: ChrisWhonsetler.com

Instagram: @FromFieldToTable & @WhonPhoto

Corey Cole

Email: [email protected]

Web: CoreyRCole.com

Instagram: @ruggedhunter

Exploring Cooking Techniques with Harvesting Nature

In this episode of the Okayest Cook Podcast, hosts Chris Whonsetler and Andy Heiser sit down remotely with Justin Townsend and Adam Berkelmans from Harvesting Nature. They dive into an engaging discussion on different cooking techniques. The conversation covers a wide range of topics from the use of cast iron pans versus stainless steel, blow-torching food, butter poaching fish, and various tips for salvaging meals. They highlight the importance of balancing flavors with salt, acid, sugar, and how to add texture to elevate dishes. The episode wraps up with a chat on upcoming Harvesting Nature camps in Texas featuring Hank Shaw.

Find more Harvesting Nature: 

https://harvestingnature.com/

https://www.instagram.com/harvestingnature/

https://open.spotify.com/show/0CtgwdtP6BXiW0IIRTM6sb?si=dac806beb1ce4f49

AI Generated ‘Chapter’

00:00 Welcome and Introduction

00:16 Hunting Season and Outdoor Edge Knives

01:02 Special Guests: Harvesting Nature

01:34 Meal of the Week Highlights

07:00 Cooking Tips and Techniques

13:00 Balancing Flavors: Salt, Acid, Sugar

17:57 Choosing the Right Cookware: Cast Iron vs. Stainless Steel

27:47 The Versatility of Blowtorches in Cooking

33:19 Fire Techniques: Flambeau and More

34:24 Bear Fat Oysters: A Controversial Delight

35:26 Exploring Flamboyant Dough

37:03 Hot Oils and Wild Game

39:23 Balancing Textures and Flavors

41:31 The Art of Side Dishes

48:01 Creative Cooking with Walleye

49:40 Butter Poaching: A Game Changer

51:14 Weird Foods and Testicle Sausage

54:26 Harvesting Nature Camps and Events

56:20 Wrapping Up: Final Thoughts and Plugs

More at OkayestCook.com

Connect with us on Instagram @Okayest_Cook

And facebook.com/AnOkayestCook

Video feed on YouTube.com/@OkayestCook

Crew: 

Chris Whonsetler

Email: [email protected]

Web: ChrisWhonsetler.com

Instagram: @FromFieldToTable & @WhonPhoto

Andy Heiser

Email: [email protected]

Web: RakeDevelopment.com

Instagram: @andheiser

Adventures in Pig Roasting and Texas Hog Hunts

Join half the Okayest Cook podcast team, Chris Whonsetler and Andy Heiser, as they celebrate Chris's 40th birthday with an ambitious whole pig roast and dive into tales of a recent hunting trip in Texas. From navigating the challenges of smoking a large pig to the intricacies of spot and stalk, stand, and thermal night hunting for hogs, this episode blends culinary adventure with hunting escapades. Detailed discussions on techniques for injecting, brining, and cooking meats, as well as the dynamic experiences of hunting and meat preparation, make this a must-listen for food and hunting enthusiasts alike.

Laura’s chicken business details! 

County Corner Farm: 

https://www.countycornerfarm.com/

https://www.instagram.com/countycornerfarm

AI Generated ‘Chapters’

00:00 Recording Begins: Setting the Scene

00:43 Reunion and Catching Up

01:15 Busy Lives and New Ventures

02:05 Food Talk: BBQ and Chicken Recipes

05:20 Elk Roast and Cooking Adventures

08:31 Travel Hunting: Tips and Stories

14:11 Texas Hog Hunt: Three Different Styles

28:51 Learning to Roast a Whole Hog

29:00 Preparing the Hog for Smoking

29:24 Smoking the Hog: The Process

30:17 Unexpected Challenges and Solutions

39:14 The Fire

46:49 Reflecting on the Experience

50:58 Final Thoughts and Future Plans

56:03 Recipe Tips and Tricks

01:01:31 Closing Remarks

More at OkayestCook.com

Connect with us on Instagram @Okayest_Cook

And facebook.com/AnOkayestCook

Video feed on YouTube.com/@OkayestCook

Crew: 

Chris Whonsetler

Email: [email protected]

Web: ChrisWhonsetler.com

Instagram: @FromFieldToTable & @WhonPhoto

Andy Heiser

Email: [email protected]

Web: RakeDevelopment.com

Instagram: @andheiser

Corey Cole

Email: [email protected]

Web: CoreyRCole.com

Instagram: @ruggedhunter

Colton Heiniger

Email: [email protected]

Web: ElevateAccountingServices.com