Okayest Cook

Exploring Velvet Buck Wine with Blake Pederson from Velvet Buck Vineyards

Find Velvet Buck Vineyards:

Web: https://www.velvetbuckvineyards.com/

Instagram: https://www.instagram.com/velvetbuckwine/

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

Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq

Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr

~

More at OkayestCook.com

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And facebook.com/AnOkayestCook

Video feed on YouTube.com/@OkayestCook

Crew: 

Chris Whonsetler

Email: [email protected]

Web: ChrisWhonsetler.com

Instagram: @FromFieldToTable & @WhonPhoto

Exploring Barbecue Beyond Boundaries with Michael Gomez

In this episode of the Okayest Cook podcast, host Chris Whonsetler welcomes Michael Gomez from Gomez Barbecue as his inaugural guest in a brand new kitchen set in his studio. They delve into the intricacies of barbecue, including Michael's transition from owning a restaurant to focusing on catering and farmer's markets. The conversation covers a wide range of topics such as the challenges and joys of smoking meats, the viability of pellet smokers versus traditional methods, and experimenting with unique recipes like smoked watermelon and homemade broths. Michael shares valuable insights and tips on making the best use of various cooking techniques while highlighting the importance of enjoying the journey of culinary experimentation.

Find Michael: 

Web: http://www.gomezbbq.com/

Instagram: https://www.instagram.com/gomezbbq

~ Support Okayest Cook by shopping with our favorite brands ~

Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR

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

Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq

Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr

~

00:00 Introduction and Welcome

00:56 Guest Introduction: Michael Gomez of Gomez Barbecue

01:12 Weekend Recap and Farmer's Markets

02:33 Transition to Catering Business

03:43 City Market and Business Evolution

05:05 Challenges and Changes in the Food Industry

06:33 The Art of Cooking and Business

07:32 Memorable Meals and Recipes

13:20 Farmer's Market Offerings

19:10 Spicy Food and Personal Preferences

26:55 Starting a Barbecue Business

34:53 Barbecue Techniques and Equipment

36:43 Pellet Smokers: Convenience and Flavor

37:12 Enhancing Smoke Flavor

37:56 Different Types of Smokers

39:43 Wood Types and Flavor Profiles

41:30 Creative Smoking Techniques

42:03 Smoked Honey and Other Experiments

43:50 Smoking Watermelons: A Unique Approach

49:01 Barbecue Techniques and Tips

51:23 Pickled Toppings and Condiments

53:07 Reheating and Repurposing Leftovers

01:00:31 Broth and Stock Making

01:08:11 Final Thoughts and Wrap-Up

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

Field to Table: Chef Jaime Teigen's Wild Game Culinary Journey

In this episode of the Okayest Cook podcast, host Chris Whonsetler is live at the Back Country Hunters and Anglers Rendezvous to chat with Chef Jaime Teigen, a distinguished wild game chef from Bozeman, Montana. They discuss Jaime’s culinary origins, from her early days in her friend's Italian-Greek fusion restaurant to her professional training in Portland. Now residing in Montana, she specializes in cooking wild game, sharing tips and techniques, and cooking at field-to-table dinners. The conversation also delves into Jaime’s methods for preparing wild game dishes like wild turkey curry salad and bear-fat biscuits with pheasant, stressing the importance of proper cooking techniques and marination. Jamie highlights her involvement with various cooking events and classes, including her upcoming projects and collaborations. This episode is a rich exploration of wild game cuisine and the ethos of field-to-table cooking.

00:00 Setting the Scene: Red Lights and Party Vibes

00:35 Introduction to the Okayest Cook Podcast

00:49 Meet Chef Jaime Teigen

02:05 Chef Jaime’s Culinary Journey

05:40 Cooking Wild Game: Challenges and Techniques

06:37 Field to Table Event: Wild Turkey and Pheasant Dishes

13:47 Bear Fat Biscuits and Pheasant: A Culinary Delight

18:12 Cheese Spread and Local Ingredients

18:52 Marinating and Brining Pheasant

20:25 Teamwork and Chef Collaboration

21:09 Inspiration from Other Chefs

24:13 Cooking with Bear Meat

26:19 Canning Meat for Preservation

29:25 Field to Table Event Highlights

31:51 Final Thoughts and Cooking Tips

32:52 Where to Find More from Chef Jaime

Find Jaime:

Social: https://www.instagram.com/chef_jaimeteigen?igsh=MXJiOXAwMG44MHA2bA==

~ Support Okayest Cook by shopping with our favorite brands ~

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Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq

Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr

~

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Crew: 

Chris Whonsetler

Email: [email protected]

Web: ChrisWhonsetler.com

Instagram: @FromFieldToTable & @WhonPhoto

Exploring the Culinary World with Chef Collin Hilton

In this episode of the Okays Cook podcast, host Chris Whonsetler engages in an enlightening conversation with renowned chef Collin Hilton at CRG Grow. Collin shares his culinary journey, discusses his experience winning the World Food Championship, and provides insights into making his pasta in broth gourmet dishes. The episode dives deep into his innovative cooking techniques and the philosophy behind using real ingredients. Additionally, Collin offers practical tips for making homemade pasta, tackles common challenges, and reveals some of his favorite creative twists on traditional recipes. The discussion also covers Colin's upcoming ventures and contributions to the culinary scene, making it a must-listen for food enthusiasts and aspiring chefs alike.

00:00 Road Trip Begins

00:29 Welcome to the Okayest Cook Podcast

00:35 Discussing the CRG Grow Garden

00:56 Backcountry Hunters and Anglers Rendezvous

01:12 The Double Meaning of the new Okayest Cook Stickers

01:54 Eat Real Food Philosophy

02:39 Cooking and Events at CRG Grow

03:42 Challenges of Home Gardening

04:12 Cilantro and Coriander: A Flavorful Discussion

05:35 World Food Champion and Traeger Game Day Ring

06:59 Notable Meals and Tofu Talk

09:28 Exploring Sichuan Pepper and Habanero

14:04 Chef Colin Hilton's Culinary Journey

21:38 World Food Championship Dish Breakdown

33:19 MOKAO Event and Dish Insights

34:17 The Coffee Element in Pasta

34:49 Incorporating Chocolate in Savory Dishes

35:15 Unique Flavor Combinations

36:17 Presentation and Practicality

37:51 Challenges of Cooking with Coffee and Chocolate

39:29 Building a Balanced Dinner

50:59 Exploring Pasta Shapes and Techniques

52:48 Tips for Making Perfect Pasta

53:46 The Importance of Resting Dough

59:01 Cunningham Restaurant Group and Future Plans

Collins Pasta Recipe:

Green Seaweed Dough

6 g Aonori (nori powder)

42 g Basil

170 g Whole Egg

50 g Egg yolk

6 g Salt

10 g EVOO

360 g OO flour

Water As needed

Earthy Orange Dough

300 g 00 flour

60 g Buckwheat

10 g EVOO

5 g Salt

150 g Whole Egg

50 g Egg Yolk

40 g Tomato Paste

Regular Pasta Dough

360 g 00 flour (3 cup)

10 g EVOO

5 g Salt

150 g Whole Egg (about 3)

60 g Egg Yolk (about 3)

Water as needed

Scale flour into bowl.  Form a crater in the middle and scale salt, EVOO, Whole eggs and Egg yolks into the center (if adding other liquid, now is the time to mix in. If it's an herb, chop it or blend it up first, then mix it in as liquid).  Mix with spatula until loose clumps are formed.  Transfer to a clean work surface, scraping all remaining dough off the spatula and out of the bowl.  Chop and mix with bowl scraper.  Begin kneading until smooth ball consistency, adding a few drops of water as needed.  About 8 minutes.  Wrap in plastic and rest 30 minutes before rolling into desired shape.

Find Collin & CRG:

Collin Hilton: https://www.instagram.com/collinhiltoncooks/

Cunningham Restaurant Group: https://www.crgdining.com/restaurants/

Insta: https://www.instagram.com/crgrestaurants/

CRG Grow: https://www.instagram.com/crggrow/

Mentioned in Episode:

Row 7 seeds - https://www.row7seeds.com/

habanada - https://www.row7seeds.com/products/habanada-pepper-seeds?_pos=1&_psq=haba&_ss=e&_v=1.0

Dr. Hoby - https://www.instagram.com/hobywedler/

Nate Spangle - https://open.spotify.com/episode/4ejTpcErpgjo4Evu8zUi7O?si=ec5b6d7b925f4571

World Food Championship - https://worldfoodchampionships.com/

Insta: https://www.instagram.com/worldfoodchampionships/

Food Science Books to look for:

On Food and Cooking by Harold McGee: http://bit.ly/4mN0VlU

The Food Lab by Kenji López-Alt: https://amzn.to/4dNw5pg

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

Exploring Barbecue Sauces and Seasonings with The Tailgate Foodie

In this episode of the Okayest Cook Podcast, host Chris and guest Dean Johnson from The Tailgate Foodie dive into the world of barbecue sauces and seasonings. They discuss the unexpected live YouTube broadcast and share their experiences with various sauces, including Dean's creations like the All American Barbecue Sauce, Low Country Gold, and Alabama White Sauce. Dean explains the intricate process of developing these products, including the importance of balancing flavors and the role of food science. They also share personal stories and recipes, such as the Nashville Hot Chicken Sloppy Joes with Dill Pickle Slaw and cooking tips for enhancing store-bought sauces. The conversation highlights the passion and expertise behind The Tailgate Foodie's unique offerings, making it a must-listen for food enthusiasts.

Find Dean - The Tailgate Foodie

Web: https://thetailgatefoodie.com/

Instagram: https://www.instagram.com/thetailgatefoodie/

10% off Discount Code: okayestfoodie

~ 

Support Okayest Cook by shopping with our favorite brands ~

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

Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq

Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr

~

00:00 Unexpected YouTube Live Stream

00:44 Summer Vibes and Beard Talk

02:02 Introducing Dean Johnson: The Tailgate Foodie

03:27 The Journey of Tailgate Foodie

06:13 Notable Meals of the Week

09:54 The Magic of Low Country Gold

12:49 Exploring Unique Barbecue Sauces

18:49 Creating the Perfect Barbecue Sauce

24:30 The Certified Flavor Project

33:15 Exploring Sauce Development

33:51 The Quest for the Perfect Ketchup

34:29 Crafting the Ideal Barbecue Sauce

34:58 Balancing Sweetness and Heat

36:13 The Magic of Molasses and Vinegar

38:01 Customizing Sauces for Personal Taste

39:35 The Carolina Gold Sauce Story

43:36 Versatility of Sauces with Game Meat

54:36 Nashville Hot Chicken Sloppy Joes Recipe

01:00:50 Final Thoughts and Social Media Plugs

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

Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq

Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr

~

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

Exploring the World of Oysters: Tips, Techniques, and Tasting at Strange Bird

In this episode of the Okayest Cook podcast, hosts Chris Whonsetler and Andy Heiser take us on a culinary journey to Strange Bird, a renowned oyster bar. Joined by Neal Warner, an oyster expert, the discussion delves into the nuances of oyster sourcing, shucking techniques, and tasting notes. Warner offers insights into the lifecycle of oysters, sustainable harvesting practices, and optimal storage methods. The conversation extends into culinary preparations and beverage pairings, providing listeners with practical advice for enjoying oysters both at home and in a restaurant setting. Warner also discusses upcoming oyster shucking classes at Strange Bird and emphasizes the profound connection between oysters and their natural environment.

~ Support Okayest Cook by shopping with our favorite brands ~

Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR

MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r

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

Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq

Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr

~

00:00 Introduction and Sound Check

00:50 Live Recording at Strange Bird

01:27 Meet the Expert: Neal Warner

01:44 Talking Oysters: A 101 Conversation

02:13 Notable Meals and Local Eats

07:18 Oyster Sustainability and Sourcing

18:21 The Lifecycle of an Oyster

29:55 Shucking Oysters: A Step-by-Step Guide

35:58 The Art of Shucking Oysters

36:20 The Perfect Oyster Experience

36:52 Exploring Oyster Varieties

37:50 Oyster Preparation Techniques

38:47 The Science of Tasting Oysters

42:17 Nutritional Benefits of Oysters

43:17 Oysters and Aphrodisiac Myths

47:45 Oysters at Home vs. Restaurants

53:35 Cooking and Serving Oysters

01:02:30 Beverage Pairings with Oysters

01:06:47 Conclusion and Final Thoughts

Find Neal at Strange Bird

Web: https://strangebirdindy.com/

Instagram: https://www.instagram.com/strangebirdindy/

In Person: 128 S Audubon Rd Indianapolis, IN 46219

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

Empowering School Lunches with Chef Shannon Mitchell

In this episode of the Okayest Cook Podcast, host Chris Whonsetler visits the Patachou Foundation to interview Chef Shannon Mitchell, the culinary director, about her experience and work in transforming school lunches. Shannon shares details about her background in the culinary industry, including her education at the Florida Culinary Institute and her work in hospitality and banquets. The conversation delves into the history of school lunches, the shift towards processed foods in the mid-20th century, and the current efforts by the Patachou Foundation to bring back scratch cooking in schools. Shannon talks about improving students' choices, engagement, and nutrition through the program. They also discuss the importance of fresh, local ingredients, the benefits of autonomy in school meals, and the foundation's Food Fellowship program, which provides high school students with career exploration and job training in culinary arts. The episode highlights the positive impacts of better school meals on student behavior, attendance, and overall well-being.

~ Support Okayest Cook by shopping with our favorite brands ~

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

Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq

Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr

~

00:00 Introduction and Casual Banter

00:32 Meet Chef Shannon Mitchell

01:14 Chef Shannon's Culinary Journey

02:26 Notable Meals and Culinary Experiences

05:38 Discussion on School Foods

06:59 Challenges and Changes in School Lunch Programs

09:41 PataSchool Initiative

14:54 Empowering Students Through Food Choices

16:55 School Lunch Logistics and Timing

19:59 Ingredients and Local Sourcing

24:21 Scaling the School Lunch Program

25:25 Feedback and Communication

26:14 Replacing Existing Lunch Programs

26:44 Positive Outcomes and Student Engagement

29:34 Educational Initiatives and Fresh Food Exposure

31:59 The Food Fellowship Program

34:16 Career Readiness and Culinary Training

40:35 Community Involvement and Support

45:15 Concluding Thoughts and Call to Action

Find Shannon and the Patachou Foundation

Web: thepatachoufoundation.org

Instagram:@thepatachoufoundation

90’s School Pizza Recipe

2.5 oz active dry yeast

7 lbs all purpose flour

1 lb 2 oz instant nonfat dry milk

8.75 oz sugar

2.5 tsp salt

¼ cup vegetable oil

1 cup cornmeal

Toppings of choice

Instructions:

1. Dissolve dry yeast in warm water. Let stand 4-5 minutes.

2. Place flour, milk, sugar, and salt in mixer bowl. Using a whip, blend on low speed for 4 minutes.

3. Add dissolved yeast and oil. Blend on medium speed for 10 minutes.Batter will be lumpy.

4. Oil five sheet pans (18"x26" x1"). Sprinkle each pan with 1 oz (approx-imately 3 Tbsp) cornmeal.

5. Pour or spread 3 lb 6 oz (1½ qt) batter into each pan. Let stand for 20 minutes.

6. Prebake until crust is set:

Conventional oven: 475 °F for 10 Minutes. Convection oven: 425 °F for 7 minutes

7. Top each prebaked crust with desired topping or use Pizza With Ground Beef Topping recipe (https://archive.org/details/CAT92970475/page/n189/mode/2up), or Pizza With Cheese Topping recipe.

8. Bake until heated through and cheese is melted:Conventional oven: 475 °F for 10-15 minutes. Convection oven: 425 °F for 5 minutes.

9. Portion by cutting each sheet pan 4x5 (20 pieces per pan).

YIELD: 100 servings: 5 sheet pans

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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

Exploring Heirloom Grains and Southern Heritage with Greg Johnsman of Marsh Hen Mill

In this episode of the Okays Cook podcast, host Chris Whonsetler sits down with Greg Johnsman from Marsh Hen Mill. They delve into the world of heirloom grains, focusing on the cultivation and legacy of heritage Southern crops like corn, rice, and various grains. Greg shares his unique background and methodology, including his start in milling taught by an old moonshiner and his dedication to preserving flavors through traditional milling processes. The conversation covers notable meals featuring fresh seafood, the intricacies of grain cultivation, and the importance of keeping agricultural history alive. Greg also highlights the regional differences in grain preferences and the meticulous care involved in producing top-quality products. The episode offers an in-depth look at how preserving traditional agricultural practices can bring new richness to contemporary cooking.

~ Support Okayest Cook by shopping with our favorite brands ~

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MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r

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

Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq

Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr

~

00:00 Introduction and Guest Welcome

00:54 Greg Johnsman and Marsh Hen Mill

01:51 Notable Meal of the Week

03:56 Spring Garden and Seasonal Produce

07:06 Heirloom Grains and Farming Practices

11:44 The Story of Corn Varietals

16:16 Challenges and Rewards of Heirloom Farming

24:17 Consumer Trends and Market Shifts

28:02 Understanding Grits and Cornmeal

31:23 Ancient Grains and Their Unique Qualities

32:46 The Importance of Family and Teamwork in Farming

34:42 Exploring the Differences Between Grits and Cornmeal

38:12 The Story and Significance of Carolina Gold Rice

49:44 Traditional Cooking Techniques and Recipes

54:51 The Evolution of Food and Cooking Methods

59:13 The Legacy of Family Recipes and Cooking Wisdom

01:01:03 Conclusion and Final Thoughts

Explore what Marsh Hen Mill has to offer

Web: https://marshhenmill.com/

Instagram: https://www.instagram.com/marshhenmill/

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

Exploring Culinary Adventures and Food Styling with Chef Nicky Morse

In this exciting episode of the Okayest Cook podcast, host Chris Whonsetler welcomes Chef Nicky Morse, a seasoned traveler and culinary expert currently in Thailand. They discuss the nuances of food styling for commercial shoots and share tips for making food look more delectable at home. Chef Nicky elaborates on the importance of high-quality ingredients, the intricacies of grilling, and the benefits of experimenting with new flavors and cuisines. The episode is packed with valuable insights for both amateur cooks and professional chefs, emphasizing the importance of presentation and the adventure of trying new foods.

Find Nicky: 

Instagram: https://www.instagram.com/chefnickymorse/

~ Support Okayest Cook by shopping with our favorite brands ~

Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR

MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r

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

Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq

Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr

~

00:00 Introduction and Welcoming Chef Nicky

01:23 Chef Nicky's Thailand Adventures

04:27 Cooking Classes and Market Experiences

09:20 Food Styling for Commercials

27:51 Tips for Home Food Presentation

37:33 Bear Encounter and Outdoor Cooking

38:00 Grilling Tips for Summer

38:32 Cooking for Large Groups

39:41 Perfecting Steak on the Grill

41:53 Managing Grill Heat

47:15 Resting Meat for Optimal Flavor

48:18 Changes in Meat Quality Over Time

52:15 Hunting and Meat Processing

01:00:43 Utilizing the Whole Animal

01:05:36 Final Thoughts and Farewell

01:05:54 Exploring Global Cuisines

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

Exploring Food Photography with the Outdoor Creatives Co-op

In this episode of the Okayest Cook' podcast, host Chris Whonsetler is joined by special guests Matt Land and Adam Perry from the 'Outdoor Creatives Co-op.' The conversation explores techniques for improving food photography, with a particular emphasis on lighting, composition, and smartphone tips. Matt and Adam share insights from their experiences in the outdoor and food photography industries, including practical advice on light direction, using natural and artificial light sources, and leveraging friends phones to enhance smartphone photos. The episode also touches on the significance of creating visually appealing shots to enhance the storytelling of a dish, whether for personal enjoyment or professional use. Concluding the episode, the guests emphasize the importance of shooting for personal satisfaction and continuously learning from each photographic session.

~ Support Okayest Cook by shopping with our favorite brands ~

Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR

MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r

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

Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq

Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr

~

00:00 Introduction and Welcome

01:04 Meet the Guests: Matt and Adam

02:04 Outdoor Creative Co-op: Mission and Community

04:19 Food Talk: Memorable Meals and Hummus

08:59 Sausage Making and Food Content Creation

11:03 Tips for Better Food Photography

25:07 Lighting Techniques for Food Photography

25:27 Creating Cinematic Shots

28:23 Importance of Light Direction

31:15 Adding Human Elements to Food Photos

33:25 Using Your Phone for Food Photography

36:52 Tips for Better Food Photos in Restaurants

41:26 Final Tips and Encouragement

Guest Links: 

Outdoor Creatives Co-Op Spotify: https://open.spotify.com/show/3jnyhwX0BawjvgxiXuGq34?si=1381a6969c5548a7

Connect with Adam: 

Web: daysixoutdoors.com

Social: https://www.instagram.com/daysixoutdoors/

Connect with Matt: 

Web: Land.limited

Social: @https://www.instagram.com/thelandofmatt/ & https://www.instagram.com/landlimited/

More at https://OkayestCook.com

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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