Okayest Cook

Exploring the Art of Sausage Making: An In-Depth Discussion with Christopher Kyer

In this episode of the Okayest Cook Podcast, host Chris Whonsetler engages in a lively and in-depth conversation with his guest, Christopher Kyer, a seasoned sausage maker. The discussion kicks off with the duo sharing snacks and setting the scene in Kyer’s kitchen. They delve into various aspects of sausage making, from the importance of keeping equipment cold to the nuances of grinding meat properly. They also touch on the significance of mixing times, the intricacies of using different casings, the critical role of salt measurements and the importance of proper cooking technique. Kyer emphasizes the value of hands-on learning and shares personal tips and anecdotes, including a unique pheasant and mushroom sausage recipe. The episode is packed with tips for both novice and experienced sausage makers, making it a must-listen for anyone interested in the craft.

~ 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 Casual Banter

00:33 Welcome to the Okayest Cook Podcast

01:08 Cooking and Snacking in the Kitchen

01:45 Newsletter and Recipe of the Week

02:53 Notable Meals and Venison Shank Irish Stew

03:46 Wild Boar Ragu and Hunting Stories

10:01 Sausage Making Adventures

29:51 The Art of Sausage Making

30:16 Pheasant Mushroom Sausage Recipe

31:56 The Importance of Texture in Sausages

36:43 Grinding Techniques and Emulsification

46:36 Tips for Making Perfect Sausages

57:04 Cooking Sausages to Perfection

59:01 Heating the Skillet and Cooking Sausages

59:31 Importance of Resting Sausages

59:56 Avoiding Common Sausage Cooking Mistakes

01:00:50 Grandmother's Sausage Cooking Tips

01:01:38 The Art of Browning Sausages

01:02:32 Sausage Making as a Craft

01:04:22 Learning from Butchers and Classes

01:06:04 Processing Your Own Meat

01:08:20 Using All Parts of the Animal

01:09:11 Experimenting with Sausage Ingredients

01:14:18 Balancing Venison and Pork in Sausages

01:16:36 Reference Materials for Sausage Making

01:25:18 Final Thoughts and Tips

Find Christopher:

Web: 

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

Web: https://thehonestomnivore.wordpress.com/

Mentioned in Episode: 

Hank Shaw Venison Brat Recipe: https://honest-food.net/venison-bratwurst-recipe/

Pheasant Sausage: https://thehonestomnivore.wordpress.com/2020/02/20/a-pheasant-sausage-with-mushrooms/

Kielbasa: https://thehonestomnivore.wordpress.com/2024/03/20/wild-game-kielbasa/

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

The Kitchen Adventures of Heather Evans and Feral Kitchens

In this episode of the Okayest Cook Podcast, host Chris Whonsetler sits down with Heather Evans, the creator behind Feral Kitchens. Broadcasting from the Okayest Network, Chris delves into a conversation with Heather about her Instagram-famous food creations and her journey with sourdough. Heather shares her experiences starting Feral Kitchens, her methods for making incredible dishes like sourdough discard battered shrimp, and her approach to making cooking fun and stress-free. They also discuss teaching sourdough classes, managing a cottage food business, and reverse engineering restaurant favorites at home. Heather offers listeners a recipe for Bang Bang Shrimp and shares her insights into feeding sourdough starter and cooking with wild game. The episode wraps up with a look at Heather's future culinary plans and her approach to cooking for kids.

~ 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 Welcome to the Okayest Cook Podcast

00:55 Introducing Heather Evans from Feral Kitchens

02:02 Sourdough Adventures and Homesteading

04:52 Exploring Cheese and Notable Meals

07:20 Sourdough Simplified: Tips and Tricks

14:12 Cottage License and Small Business Insights

20:52 The Art of Sourdough: Techniques and Methods

28:11 Sourdough Starter Struggles

28:52 Mailing Sourdough Starters

29:45 Reverse Engineering Recipes

32:22 Creative Cooking on Instagram

37:29 Cooking for Kids

40:07 Upcoming Culinary Adventures

49:54 Battered Shrimp Recipe

53:47 Where to Find Feral Kitchens

Find Heather:

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

Mentioned in Episode:

Pizza Episode - https://open.spotify.com/episode/0FiWEi64e828uYnKbAAIj3?si=72f153ca65f74a88

Baked Feta Recipe in The Mediterranean Dish - https://bit.ly/3XyuwEN

Flavor bible - https://bit.ly/424b5VM

More at https://OkayestCook.com

Sign up for our Second Helpings newsletter: https://OkayestCook.com/subscribe

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

Celebrating One Year and 50 Episodes of The Okayest Cook Podcast

In this milestone episode of The Okayest Cook Podcast, hosts Chris Whonsetler and Andy Heiser celebrate their 50th episode and one-year anniversary. They reminisce about the past year's highlights, their favorite episodes, memorable guests, and the evolution of their cooking skills. They discuss recent meals, share personal growth in the kitchen, and set new culinary goals for the upcoming year. Additionally, they touch upon valuable lessons learned and even plan for upcoming endeavors such as mastering sausage making and the transition to stainless steel cookware.

00:00 Introduction and Celebratory Milestone

00:55 Reminiscing on Past Episodes

01:55 Recent Culinary Adventures

06:34 Reflections on Podcast Journey

23:22 Importance of Quality Ingredients

29:59 Embracing Recipe Flexibility

30:57 Mastering Meal Preparation

31:54 The Importance of Sides

32:32 Confidence in Cooking

34:18 Future Cooking Goals

34:30 Sausage Making Adventures

37:21 The Art of Writing Recipes

43:11 The Power of Stainless Steel

45:58 Essential Kitchen Tools

57:12 Reflecting on a Year of Growth

~ 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

~

More at https://OkayestCook.com

Sign up for our Second Helpings newsletter: https://OkayestCook.com/subscribe

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

Exploring Foraging and Offal with Alan Bergo

In this episode of the Okayest Cook podcast, host Chris Whonsetler and co-host Andy Heiser welcome foraging expert and chef Alan Bergo. The conversation kicks off with discussions on a variety of unique culinary endeavors, from homemade truffle oil and innovative uses of venison to the intricacies of foraging wild plants like nettles and ramps. Alan provides an in-depth look into the recipes and techniques from his book 'Flora,' shedding light on traditional and innovative ways to use wild ingredients. The episode also dives into the world of organ meats, discussing delectable preparations of heart, tongue, liver, and kidneys, as well as the value of often-overlooked parts like venison feet for making stock. Alan teases his upcoming books on meat, promising more insightful and traditional culinary wisdom. Whether you’re a seasoned chef or a novice forager, this episode is packed with valuable tips and fascinating discussions on the art of wild cuisine.

Find Alan:

Web: https://foragerchef.com/

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

The Forager Chef's Book of Flora: https://www.amazon.com/dp/1603589481?ref=ppx_yo2ov_dt_b_fed_asin_title

Mentioned in Episode:

https://trufflecart.com/

~ 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 Technical Difficulties and Introductions

00:38 Meet Our Special Guest: Alan Burgo

01:24 Culinary Adventures and Experiments

05:21 The Truffle Talk

15:24 Foraging and Wild Plants

35:20 Fermenting Ramp Leaves: A Siberian Tradition

36:24 Creating Ramp Steak Sauce

37:06 Future Projects: Upcoming Books

39:01 Cooking with Organ Meats: Heart, Tongue, and More

50:17 Making Stock from Venison Feet

55:25 Liver and Kidney Recipes

01:02:30 Scrapple and Sausage: Utilizing Offal

01:05:56 Conclusion and Where to Find More

More at https://OkayestCook.com

Sign up for our Second Helpings newsletter: https://OkayestCook.com/subscribe

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

Exploring the Culinary Diversity of Indianapolis with Youssef and Ariel

In this episode of the Okayest Cook Podcast, host Chris Whonsetler interviews chefs Youssef Boudarin and Ariel Hendrickson about their culinary experiences and involvement in the Indianapolis food scene. The discussion covers their work at Bluebeard, their collaboration on various food events such as the Epicurean Festival and MOkAO Coffee and Chocolate Festival, and the importance of supporting local and international cuisines. They emphasize the significance of good ingredients, community support, and cultural diversity in enriching the food landscape. The episode also highlights the challenges faced by immigrant chefs and the importance of curiosity and open-mindedness when it comes to trying new foods.

Find Ariel:

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

Find Youssef:

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

Event Links: 

https://www.instagram.com/mokao_indy/

https://www.instagram.com/epicureanindy/

~ 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 Casual Banter

00:32 Welcome to the Okayest Cook Podcast

00:45 Meet Youssef and Ariel

01:03 Seasonal Weather Woes

02:23 Foraging and Local Experts

07:56 Notable Meals of the Week

09:05 Epicurean Festival and Community Support

19:43 The Art of Coffee and Chocolate

32:21 The Struggles and Triumphs of Immigrant Chefs

33:41 Supporting International Chefs and Restaurants

34:26 Epicurean: A Platform for Diversity and Inclusion

39:03 The Importance of Genuine Support for Small Businesses

41:57 Expanding the Reach of Epicurean

51:52 The Value of Local Ingredients and Farmers Markets

56:08 Upcoming Events and Final Thoughts

Mentioned in Episode: 

French Toast Recipe: https://www.okayestcook.com/recipes/milk-bread-french-toast

Harder Brunch Guide & Anchor: https://open.spotify.com/episode/0XrzZJCypWQo2BdRTRUSMf?si=2fecfd02c06b4f33

Peony Festival: https://www.indianapeonyfestival.com/

More at https://OkayestCook.com

Sign up for our Second Helpings newsletter: https://OkayestCook.com/subscribe

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

Healthy Swaps and Home-Cooked Wisdom with Natalie Auer

In this episode of The Okayest Cook, host Chris Whonsetler is joined by special guest Natalie Auer. They discuss home-cooked meals, share tips on making healthier swaps in your diet, and chat about the joys of cooking with wild game and home-raised ingredients. Natalie shares her experiences with switching to animal fats like bear and chicken, making homemade mayonnaise, and the benefits of using coconut aminos as a soy sauce alternative. They also talk about their love for gardening, the challenges it brings, and the satisfaction of nurturing their own food at home. Plus, Natalie provides a delicious fish taco recipe to try. Tune in for an insightful conversation filled with practical tips and tasty ideas for your kitchen.

~ 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 Guest Welcome

00:58 Discussing Today's Meals

03:04 Newsletter and Recipe Sharing

06:20 Natalie's Background and Cooking Journey

14:03 Homemade Ingredients and Cooking Tips

25:17 Switching to Animal Fats

31:57 Dreaming of Bear Encounters

32:05 Duck Fat Delights

32:50 Cooking Adventures and Cookies

33:46 Bear Hunting Fears

34:45 Rendering Chicken Fat

37:44 Experimenting with Bear Oil

39:12 Freezing and Rendering Fat

43:12 Healthy Swaps and Coconut Aminos

46:34 Homemade Sauces and Gardening

53:59 Fish Tacos and Cooking Tips

58:33 Conclusion and Recipe Sharing

Find and Follow Natalie

https://www.instagram.com/nda1017?igsh=MXM1M2Z6bXJ2ZHdrMg%3D%3D&utm_source=qr

harvestingnature.com/natalie-auer

More at https://OkayestCook.com

Sign up for our Second Helpings newsletter: https://OkayestCook.com/subscribe

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

Nutrition, Fitness, and the Outdoors: An Insightful Chat with Whitney Tramel

In this episode of the Okayest Cook Podcast, hosts Chris Whonsetler and Andy Heiser are joined by special guest Whitney Tramel, who runs the Wild Strength Podcast. Whitney shares her background as a strength and conditioning coach, primarily working with military personnel, and discusses the physical demands of the outdoors. The conversation explores the similarities in training for combat and hunting, the importance of nutrition and fueling the body properly, and the challenges of setting and maintaining New Year's goals. Whitney offers valuable tips on hydration, portion control, and understanding macros, and provides advice on adjusting workouts based on daily energy levels. The episode also features a discussion on notable meals, including venison roast and gnocchi. Whitney's insights provide a deeper understanding of health, fitness, and nutrition tailored for hunters and the general population alike.

Connect with Whitney:

https://www.instagram.com/wildstrengthpodcast?igsh=MXg3bHlqcGF2OTJxdw==

https://www.instagram.com/whitneytramel_?igsh=MXAwczZxYjVkMml4MQ==

00:00 Getting Started: Setting the Scene

00:38 Meet Whitney Tramel: Newest Addition to the Okayest Network

02:12 Whitney's Background: Strength and Conditioning

02:56 Fitness and Hunting: A Unique Connection

04:31 New Year's Resolutions: Sticking to Goals

05:19 Balancing Fitness and Life: Personal Stories

11:59 Workout Timing: Morning vs. Evening

16:02 Nutrition and Fuel: Eating Right for Your Body

37:38 Portion Control and Mental Tricks

39:31 Thermic Effect of Food and Meal Timing

41:20 Personalized Nutrition and Fasting

48:56 Listening to Your Body

50:05 Red Light, Green Light Training Approach

54:50 Notable Meals and Recipes

01:03:27 Final Thoughts and Social Media

Crew:

Chris Whonsetler

Email: [email protected]

Web: ChrisWhonsetler.com

Instagram: @FromFieldToTable & @WhonPhoto

Andy Heiser

Email: [email protected]

Web: RakeDevelopment.com

Instagram: @andheiser

Game Day Eats: Game Day Recipes and Tips

On this episode of the Okayest Cook Podcast, host Chris Whonsetler, joined remotely by Andy Heiser and Corey Cole, discuss their plans and food ideas for the upcoming big game. The conversation covers an array of topics, from Corey's experience with a 72-hour water fast to favorite meals and snacks for game day. They share various recipes, including arepas, pulled pork, smoked cheese dip, and unique sweets like candied fruit skewers. The hosts emphasize the importance of planning and preparing meals in advance to enjoy hosting without stress. Drinks, including margaritas and beer, also make the list with recommendations for perfect party pairings. The episode rounds off with a detailed little smokies recipe and a call for listeners to share their own Game Day food ideas.

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

Links mentioned in Episode:

Midwest Fresh bacon jam: https://mwfresh.com/product/bacon-jam/?srsltid=AfmBOoqIEmOtT-nt0VXGj_kNilmnk2b9Y9K_aHEMN7-PtSvCNaZ32Qxq

00:00 Introduction and Casual Banter

00:55 Game Day Plans and Food Talk

01:12 Water Fast Experience

03:18 Meal Prepping and Arepas

08:20 Game Day Food Ideas

16:58 Favorite Drinks for the Party

21:33 Cheese Dips and Party Favorites

24:07 Exploring New Game Day Recipes

29:00 Game Day Party Food Disasters

30:13 Pulled Pork and Meatball Madness

33:54 Leftovers and Meal Prep Tips

36:44 Spicy Little Smokies Recipe

39:55 Final Thoughts and Farewell

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

Kitchen Mishaps: From Burns to Broken Bottles

In this episode of The Okayest Cook Podcast, host Chris Whonsetler and his wife Stephanie delve into their numerous kitchen accidents, ranging from burnt plastic spatulas to significant knife injuries. They share humorous and painful anecdotes, including stories of spilled oil on their dog, brushes with fire, and memorable near-misses with sharp knives. The couple explores the lessons learned from these incidents and emphasizes the importance of proper kitchen safety. They lightheartedly discuss their culinary journey, recognizing that every mistake is a step towards becoming better cooks.

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 Welcome to the Okayest Cook Podcast

00:42 Introducing the Special Guest: Stephanie

01:54 Notable Meals of the Week

04:28 Kitchen Accidents: The Early Days

08:01 Grilled Cheese Mishap

10:48 Cornbread Waffle Disaster

13:54 Stock Storage Fail

16:07 Burning Plastic and Other Fire Hazards

26:15 Grilling Mishaps and Fire Incidents

27:34 The Eyebrow Incident

31:18 Oil Spill Disaster

35:41 The Muffin Incident

40:16 Knife Accidents and Lessons Learned

54:55 Final Thoughts and Safety Tips

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

Unlocking the Secrets of Homemade Stock with Chef Ian Groesbeck

In this episode of the Okayest Cook Podcast, host Chris Whonsetler sits down with Chef Ian Groesbeck to discuss the art of making homemade stock. They cover techniques for reducing food waste, the benefits of using homemade stock over store-bought, and practical tips for incorporating stock into various dishes. Chef Ian shares his expertise from working in fine dining to running a private catering business near Park City, Utah, emphasizing the importance of sustainability and flavor in cooking. Listeners will gain insights into how to elevate their cooking with simple, yet effective methods and the health benefits of using real, homemade ingredients.

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

Follow Ian: https://www.instagram.com/eats.with.ian

Referenced this episode:

Oquirrh Restaurant: https://www.instagram.com/oquirrhslc

Book by Michael Pollan: Food Rules - https://bit.ly/4fYlBCO

00:00 Welcome to the Okayest Cook Podcast

00:35 Holiday Season Reflections

00:47 Introducing Chef Ian Groesbeck

01:23 Balancing Work and Life

02:08 Catering in a Resort Town

02:50 Chef Ian's Culinary Journey

05:04 Cooking with Local Ingredients

05:40 Memorable Meals and Dining Experiences

10:49 Making the Perfect Stock

12:57 Reducing Food Waste at Home

34:38 Time-Saving Cooking Tips

34:58 Avoiding Stock Mistakes

36:56 Sustainability and Hunting

38:10 Health Benefits of Stock

39:44 Real Food vs. Processed Food

41:29 The Problem with the Food Pyramid

45:52 Creative Uses for Stock

55:35 Storing Stock Efficiently

01:03:11 Conclusion and Contact Information

01:04:40 Making Your Own Stock: Tips and Tricks

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