Summary

In this episode of Harvesting Nature, hosts Justin Townsend and Adam Berkelmans discuss the evolution of their podcast, which has expanded beyond hunting and fishing stories to encompass broader themes such as food systems, preservation, and the integration of wild food into everyday life. They introduce three new monthly series aimed at deepening the audience's understanding of wild food culture and practices. The conversation also touches on personal updates, including plans for new books, camps, and the growth of their ecommerce store, all while maintaining a focus on community engagement and feedback.

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Chapters

00:00 Introduction to Harvesting Nature's Evolution

09:03 Personal Updates and Future Plans

14:15 Introducing New Podcast Series

20:01 Exploring the Wild Preservation Pantry

23:59 The Wild Harvest Report and Community Engagement

Takeaways

Harvesting Nature is evolving to include broader food system discussions.

The new series will focus on regional foodscapes and preservation techniques.

Community engagement is key to the podcast's growth and direction.

Keywords

Wild food, food systems, preservation, hunting, fishing, Harvesting Nature, cooking, butchery, food culture, podcast

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Summary

In this engaging conversation, Chris Whonsetler, the Okayest Cook, shares his journey into the world of cooking and hunting. He discusses the evolution of his culinary skills, the challenges of sausage making, and the importance of butchery in understanding the food we eat. The discussion highlights the connection between cooking and hunting, the role of photography in food presentation, and the philosophy behind the Okayest Cook brand, which embraces imperfection and encourages others to learn and experiment in the kitchen. Chris emphasizes the value of community and sharing experiences in the culinary world, making it clear that it's okay to be the Okayest cook and that everyone is on their own journey of learning and growth.

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Links

Okayest Cook Website

Instagram

Chris Whonsetler

Chapters

00:00 Introduction to Wild Cooking and Podcasting

02:57 The Journey into Hunting and Cooking

05:49 The Evolution of Cooking Skills

09:02 First Experiences with Wild Food

12:00 Misconceptions and Learning from Mistakes

15:00 The Art of Sausage Making

17:51 Challenges in Sausage Production

19:52 Exploring Butchery Techniques

21:14 The Art of Butchering: Learning Through Practice

22:21 Understanding Cuts: Regional Variations and Terminology

23:55 Visual Aids in Butchering: Enhancing Learning

24:35 Field Care: The Reality of Butchering Wild Game

27:20 The Importance of Proper Butchering Techniques

29:29 First-Time Experiences: Overcoming Intimidation in Butchering

31:20 Prioritizing Cuts: Efficient Butchering Strategies

33:20 Building a Connection: The Relationship Between Butchery and Hunting

35:01 The Decline of Processors: A Call to Learn Butchery Skills

37:35 Favorite Cuts: Surprising Discoveries in Butchering

41:16 The Art of Cooking and Butchering

42:06 The Okayest Cook Philosophy

44:30 Exploring Ingredients and Cooking Techniques

46:40 Culinary Growth and Learning

49:46 The Intersection of Photography and Cooking

52:41 Authenticity in Culinary Exploration

56:10 Embracing Mistakes in Cooking

Takeaways

Cooking and hunting can be learned later in life.

The journey of cooking is filled with trial and error.

Sausage making is a challenging yet rewarding skill.

Butchery connects you more deeply with the food you eat.

Understanding different cuts of meat enhances cooking.

The Okayest Cook brand embraces imperfection in cooking.

Cooking is about enjoying the process, not just the outcome.

Photography enhances the way we appreciate food.

Community and sharing experiences are vital in cooking.

It's okay to be the Okayest cook; everyone starts somewhere.

Keywords

Cooking, hunting, butchery, wild game, sausage making, food photography, okayest cook, culinary skills, recipes, food community

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Summary

In this episode, Justin and Adam examine how wild food culture is evolving as it moves into the mainstream. They discuss the influence of technology and AI on hunting, foraging, and social media, the growing respect for indigenous foodways, and the renewed focus on ethical meat care. The conversation also addresses misinformation within the community and the need for self-regulation. Looking ahead to 2026, they explore a coming divide between education-driven content and spectacle-based media, and why preserving traditional knowledge matters more than ever.

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Chapters:

00:00 The Evolution of Wild Food Culture

07:09 The Impact of Technology on Foraging and Butchery

13:57 Misinformation and the Community's Role

20:02 The Future of Wild Food and Social Media Dynamics

24:51 The Impact of AI on Social Media and Entertainment

26:53 Indigenous Voices in the Wild Food Movement

29:58 Challenges and Opportunities in Indigenous Food Sovereignty

32:46 Technology's Role in Wild Food Practices

35:58 The Intersection of Technology and Hunting

41:28 Ethics of Technology in Hunting and Foraging

Takeaways:

Wild food has become mainstream and is now widely shared on social media.

There is a growing appreciation for meat care and fish quality among consumers.

Indigenous foodways are gaining recognition and leadership in the wild food conversation.

Technology is reshaping traditional food practices, including hunting and foraging.

Misinformation about butchery and meat care is prevalent on social media.

Short videos can lead to misconceptions about the complexity of butchery.

Community regulation of information is crucial in combating misinformation. AI is changing the way we consume content on social media.

Indigenous voices are gaining recognition in the wild food movement.

Technology is both a tool and a challenge in wild food practices.

Drones and thermal optics are becoming common in hunting.

Ethics in hunting are being challenged by new technologies.

AI-driven apps can mislead foragers if relied upon solely.

The wild food culture is built on trust and experience.

There is a growing divide between tech-savvy and traditional practitioners.

The future of wild food will require balancing technology with traditional knowledge.

Keywords:

Wild food, foraging, butchery, technology, social media, indigenous foodways, meat care, misinformation, community policing, future trends, AI, social media, indigenous food, wild food, technology, hunting, foraging, food sovereignty, conservation, ethics

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Summary

In this episode, Justin Townsend and Adam Berkelmans explore the creative potential of holiday leftovers, particularly focusing on wild game. They discuss various ways to transform leftovers into exciting new dishes, emphasizing the importance of using every part of the meal, including bones and offal. The conversation highlights the value of intentional cooking and the skills developed through working with leftovers, ultimately encouraging listeners to see leftovers as opportunities rather than burdens.

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Leftover Roast Recipe Ideas:

Leftover roast can be sliced, chopped, ground, or shredded and turned into hot or cold sandwiches with leftover holiday sides, pot pie, shepherd’s pie, barley stew, packaged ramen upgrades, Philly cheesesteaks, stacked sliders, breakfast hash, tacos or quesadillas, fried rice, stuffing for Chinese bao buns, lasagnas, pasta bakes, bánh mì sandwiches, subs, spring rolls or egg rolls, risottos, curries, croquettes, fritters, tamales, chili, hand pies, pasties, or even used as pizza toppings.

Leftover Fish Recipe Ideas:

Leftover fish works beautifully in fish cakes, croquettes, chowder, soups or stews, fried rice, tacos, melty sandwiches like tuna melts or Reuben-style sandwiches, fish or potato patties, pasta with cream sauces such as Alfredo, fish salad, dips, smoked fish breakfast hash, pâté, sushi fillings, bagel toppings, quiche or frittata, or baked into a whole fish pie.

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Links:

Mashed Potatoes with Spruce Tip Swirl

Wild Turkey Leg Ravioli with Brown Butter and Sage Sauce

Fuchsia Dunlop’s Spicy Sichuanese Chicken Salad

Chapters:

00:00 Transforming Leftovers: A Culinary Opportunity

02:47 Creative Uses for Wild Game Leftovers

06:20 The Transformation Rule: Elevating Leftovers

11:01 Versatile Mashed Potatoes and Other Sides

13:27 Utilizing Bones and Offal: The Hidden Gems

18:37 The Importance of Using Leftovers

24:11 Intentional Cooking: Skills from Leftovers

25:15 Rapid Fire Leftover Transformations

30:42 Personal Favorites: Transforming Turkey Leftovers

Takeaways:

Leftovers can be transformed into new meals rather than being seen as waste.

Wild game leftovers offer unique flavors and opportunities for creativity.

The transformation rule emphasizes changing the form, texture, or context of leftovers.

Mashed potatoes are one of the most versatile holiday leftovers.

Bones and offal can be used to create rich stocks and broths.

Using leftovers is a way to honor the effort put into sourcing wild food.

Waste is a modern concept that can be mitigated through intentional cooking.

Wild food encourages a deeper connection to ingredients and their value.

Transforming leftovers can enhance cooking skills and creativity.

Leftovers can tell a story and bring new life to previous meals.

Keywords:

Leftovers, wild game, cooking, transformation, holiday meals, creative recipes, food waste, intentional eating, culinary skills, wild food

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Summary

In this engaging conversation, Justin Townsend speaks with Nikhil Khanna and Shiven Singh, the duo behind 'Two Brown Guys Hunt.' They explore the intersection of hunting, cooking, and cultural heritage, emphasizing the importance of community and inclusivity in outdoor activities. The discussion covers their personal journeys into hunting, the significance of wild food, and their recent adventures in Africa, highlighting conservation efforts and culinary experiences. They also delve into their family spice blend, which reflects their South Asian roots, and share insights on cooking techniques for wild game. Overall, the conversation celebrates the joy of connecting with nature, food, and each other.

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Links:

YouTube

Instagram

Facebook

⁠Spice Blend - Masala⁠

Two Brown Guys Hunt Website⁠

Chapters:

00:00 The Essence of Hunting and Cooking Wild Food

02:58 Two Brown Guys Hunt: Origins and Backgrounds

05:52 The Journey into Hunting and Fishing

08:58 Building Community in Hunting and Fishing

11:55 Creating an Inclusive Environment for Beginners

14:56 Merging Indian Cuisine with Wild Game

18:04 Exploring Bold Flavors in Wild Game Cooking

20:50 The Role of Spices in Wild Game Preparation

23:49 The Impact of Cultural Heritage on Cooking

27:00 The Adventure of Hunting in Africa

30:12 The Spice Blend: A Family Tradition

38:15 The African Adventure Begins

39:43 Skepticism to Enthusiasm: A Journey of Discovery

42:46 Cultural Perspectives on Hunting and Conservation

45:35 Understanding Wildlife Management in South Africa

48:46 Perceptions of Hunting: Reality vs. Marketing

50:17 The Challenges of Hunting in Africa

52:07 Culinary Experiences: Comparing Wild Game

55:41 The Joy of Sharing Harvested Food

01:00:01 Building Community Through Hunting and Fishing

Takeaways:

Hunting extends beyond the woods to the kitchen.

Wild food is a blend of various cultural traditions.

Two Brown Guys Hunt focuses on mindful harvesting and cooking.

The journey into hunting often starts later in life.

Community building is essential in hunting and fishing.

Inclusivity is key to expanding the hunting culture.

Bold flavors can enhance wild game dishes.

Cooking techniques like sous vide can elevate wild game.

The spice blend is rooted in family traditions.

Experiences in Africa highlight conservation efforts.

Keywords:

Hunting, cooking, wild food, cultural heritage, community, inclusivity, flavors, conservation, African hunting, spice blend

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Summary

This conversation explores the complex perceptions surrounding invasive species, examining why some are celebrated while others are vilified. The discussion delves into cultural, economic, and ecological factors that shape public opinion, highlighting the role of narratives and emotional responses in determining the status of various species. The hosts also reflect on the implications of these perceptions for wildlife management and conservation efforts.

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Links:

Invasive Species Shirts and Stickers

Takeaways:

Invasive species are often judged through cultural, economic, and ecological lenses.

Public perception can overshadow actual ecological impacts of species.

Some introduced mammals are celebrated while others are seen as pests.

Birds face an identity crisis as some are revered while others are loathed.

Fish species are often categorized as beloved or villainous based on public sentiment.

Utility and economic value play significant roles in species perception.

Narratives surrounding species can influence their acceptance or vilification.

Once labeled as invasive, species struggle to change public perception.

Cultural traditions can shape how we view certain species.

It's important to question our biases towards invasive species.

Chapters:

00:00 The Villainization of Invasive Species

03:04 Cultural and Economic Perspectives on Invasive Species

04:53 Mammals: Heroes and Villains

22:33 Birds: The Identity Crisis of Invasive Species

26:45 The Journey of Feral Chickens

33:38 The Double Standard of Fish Species

41:10 Perception and Acceptance of Invasive Species

46:25 Conservation and Culinary Solutions

Keywords:

Invasive species, ecology, culture, hunting, perception, mammals, birds, fish, conservation, wildlife management

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Summary

In this conversation, Justin Townsend and Adam Berkelmans explore the creative and experimental aspects of cooking, particularly focusing on unique roasts that combine various meats. They discuss the idea of a 'Frankenstein roast' and encourage adventurous cooks to embrace the unexpected in their culinary endeavors.

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Links:

Adam’s Guide to Making a Venison Sirloin Tip Roast

Brad Trumbo’s Guide to Making a Sous Vide Venison Roast

Dustyn Carroll’s Recipe for a Slow Cooked Venison Shoulder Roast with Veggies

Justin’s Guide for Making a Neck Roast in the Slow Cooker

Chase Waller’s Wine-Braised Antelope Shoulder Roast Recipe

Justin’s Indigenous-Inspired Recipe for Juniper Braised Arm Roast with Wild Mushrooms and Hominy

Justin’s Guide to Making the Best Mississippi Pot Roast from Scratch - No Store-Bought Fillers!

Justin’s Citrus Smoked and Braised Venison Shanks

Natalie Auer’s Marry-Me Venison Shank Osso Buco

Don’t Forget New Years! Justin’s Hoppin John with Venison Shank

Amanda Altman’s Venison Wellington Recipe

Jeff Benda’s Jackalope Wellington Recipe, Made with Pronghorn and Jackrabbit

Brandon Dale’s Beer Can Smoked Venison Crown Roast Recipe

Adam’s Guide to Making a Turducken

Brandon Dale’s Teriyaki Glazed Duck

Quincy Milton’s Smoked Duck with Apple Maple Mop Sauce

Amanda Altman’s Spicy Pomegranate Glazed Duck

Adam’s Guide to Spatchcocking, Dry-Brining, and Roasting a Turkey to Perfection

Matt Dollenbacker’s Recipe for Smoked Carp Dip

Dustyn Carroll’s Recipe for Mushroom Stuffed Venison Tenderloin

Adam’s Recipe for Seared Mallard Breasts with Stewed Plums

Danielle Prewet’s Dijon Roasted Hungarian Partridges

Justin’s Wild Turkey Breast Kiev

Adam’s German Christmas Goose Breast for Two Recipe

Justin’s Roasted Quail with Corn Bread Stuffing

Adam’s Beer-Braised Goose Legs on Egg Noodles with Red Cabbage

Ben Burgholzer’s Pan Roasted Halibut Over Wild Mushroom Risotto

Lindsey Bartosh’s Venison Steaks with Whiskey Cream Sauce

Justin’s Seared Duck Breast with Pumpkin Cream Rigatoni

Lindsey Bartosh’s Pheasant Pumpkin Cornbread Stuffing

Gunnar Emberg’s Wild Game Sausage Stuffing

Adam’s Hen of the Woods and Wild Rice Autumn Salad

Adam’s Baked Wild Mushroom Rice

Adam’s Baked Black Walnut Brie in Puff Pastry

Adam’s Guide to Making Your Own Spruce Tip Syrup

Brandon Dale’s Recipe for Wild Sumac Negronis

Takeaways:

Culinary experimentation can lead to unique and memorable dishes.

Combining different meats can create exciting flavor profiles.

Creativity in the kitchen is essential for culinary growth.

Not every experiment will succeed, but the journey is valuable.

Embracing the unexpected can lead to culinary fame.

Beginners should start with simpler recipes before experimenting.

The concept of a 'Frankenstein roast' embodies kitchen creativity.

Cooking is as much about science as it is about art.

Adventurous cooking can inspire others to try new things.

Every great chef has had their share of kitchen failures.

Keywords:

Cooking, culinary experimentation, roast, kitchen science, venison, elk, antelope, caul fat, creativity in cooking

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Summary

In this episode, Justin Townsend and Adam Berkelmans dig into the ancient first bite traditions of hunting—those raw, fire-lit moments when hunters taste the animal they’ve just harvested. They explore the history, meaning, and modern interpretations of eating heart, liver, or tenderloin in the field, weaving in cultural rituals, practical cooking tips, and stories that reveal why this primal meal still matters today.

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Links:

The Perception of the Environment

The Best Venison Heart Recipe: Japanese-Inspired Heart Skewers

Curried Steak and Kidney Pie

Making Memorable Meals in the Field

Egyptian Duck Liver Sandwiches (Kebda Eskandarani)

Takeaways:

The first bite after a hunt is more than a meal, it’s a moment of gratitude, connection, and respect for the animal and the land.

Across time and cultures, hunters have shared this ritual, turning survival into ceremony and instinct into reverence.

Ancient traditions from the Arctic to Africa reveal that eating first is both a form of nourishment and a homage to the hunt itself.

The practice carries four meanings: practicality, honor, connection, and gratitude.

Organ meats, such as heart and liver, spoil quickly, making them both a practical and symbolic choice for the first meal.

The act of eating first honors the hunter’s effort and courage while recognizing the life taken.

It also deepens the connection between hunter, animal, and environment, reminding us that hunting is part of a shared cycle.

Gratitude transforms the meal into a moment of reflection, reinforcing respect over pride.

Modern hunters continue the ritual through simple, fire-cooked meals in the field.

A tenderloin or heart sizzling over a campfire carries as much meaning today as it did thousands of years ago.

These first meals are often cooked with minimal tools—just salt, oil, and flame, proving that simplicity carries the most authenticity.

A fresh-cut organ or tenderloin eaten outdoors becomes a lasting memory of the hunt and a story worth retelling.

The episode also explores how social media and trophy photos can blur the line between respect and display.

Cooking in the field brings the focus back to purpose, humility, and connection instead of validation.

Adam and Justin share their own first-bite experiences, from heart skewers to quick tenderloin tacos, proving that ritual and flavor can coexist.

They encourage hunters to start or revive their own first-bite traditions, turning every harvest into a meal that matters.

Keywords:

Gall, taste, unconventional flavors, food science, culinary exploration

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In this conversation, Justin Townsend and Adam Berkelmans explore the haunting aspects of wild food, sharing real-life horror stories that highlight the dangers of foraging and hunting. They discuss the importance of caution, the role of superstitions and cultural taboos in hunting practices, and how these beliefs often stem from historical survival strategies. The conversation delves into the intersection of science and folklore, emphasizing the need for respect towards nature and the lessons learned from past generations.

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Articles:

The Little Dangers

Alpha-Gal Syndrome: The Red Meat Allergy from a Tick Bite

Takeaways:

There's something ancient about the fear we feel in the dark woods.

Real stories of misidentification, misfortune, and mystery exist in wild food.

One error in the wild can end everything.

Ciguatera poisoning is a hidden danger in seemingly perfect fish.

The wilderness doesn't need monsters to strike fear into you.

Superstitions and rituals in hunting can provide a sense of control.

Cultural taboos often have roots in survival science.

The wild has rules that are written in blood, not ink.

Respect for nature is crucial for survival in the wild.

The importance of caution cannot be overstated when foraging or hunting.

Chapters:

00:00 The Ancient Fear of the Dark Woods

01:03 Real Wild Food Horror Stories

02:10 Tales of Misfortune and Mystery

05:39 The Hidden Dangers of the Wilderness

09:34 Superstitions and Rituals in Hunting

10:48 Cultural Beliefs and Food Traditions

15:59 The Influence of Nature on Hunting Practices

22:22 The Influence of Moon Phases on Hunting

24:21 Rituals and Superstitions in Hunting

27:28 Cultural Taboos and Their Origins

30:22 Survival Science Behind Food Taboos

33:29 The Thrill of Dangerous Foods

36:23 Respecting Nature and Ancestral Knowledge

39:21 The Importance of Caution in the Wild

41:43 Spooky Stories from the Field

Keywords:

Wild food, hunting, folklore, superstitions, nature, food safety, horror stories, cultural taboos, survival, respect for nature

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This episode explores the world of invasive edible plants and fungi, focusing on species like garlic mustard, kudzu, Japanese knotweed, and burdock. The hosts discuss their origins, ecological impacts, and how to responsibly forage and prepare these plants for sustainable meals. The conversation emphasizes the importance of proper identification and safety when foraging, while also sharing cooking tips and recipes. In this conversation, Justin Townsend and Adam Berkelmans delve into the world of foraging and cooking with invasive species. They explore the culinary potential of burdock, dandelions, Himalayan blackberries, and golden oyster mushrooms, discussing their flavors, nutritional benefits, and recipes. The discussion emphasizes the importance of culinary conservation and how foraging can contribute to ecosystem health.

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Recipes:

Wild Greens Mac and Cheese

Stuffed Kudzu Leaves

Barbecue Dolmas Stuffed with Bacon Beef and Cheese

Japanese Knotweed Cake with Streusel Topping

Summer Wild Vegetable Tempura
How to Make Dandelion Jelly

Dandelion and Zucchini Fritters
Stewed Dandelion Greens with Chickpeas and ‘Nduja
Venison Steak with Blackberry Sauce and Corn Salad

Cacio e Pepe with Wild Pork Sausage and Oyster Mushrooms

Takeaways:

Invasive plants can be turned into sustainable meals.

Garlic mustard is edible at every stage of growth.

Kudzu grows rapidly and is edible in various forms.

Japanese knotweed can be used in desserts and jams.

Burdock root is rich in fiber and antioxidants.

Proper identification is crucial when foraging.

Invasive species can have significant ecological impacts.

Foraging can help control invasive plant populations.

Cooking with invasive plants can be delicious and eco-friendly.

Community resources and local foraging groups are invaluable. Burdock requires effort to harvest but is versatile in cooking.

Dandelions are nutritious and can be used in various dishes.

Young dandelion leaves are best for salads, while mature ones are great sautéed.

Dandelion jam is a delightful treat reminiscent of sunshine.

Himalayan blackberries are delicious but invasive, dominating the West Coast.

Eating invasive species is a form of stewardship for the land.

Culinary conservation encourages conscious eating and seasonal food sourcing.

Chapters:

00:00 Introduction to Invasive Edibles

01:20 The Impact of Invasive Plants

03:15 Garlic Mustard: The Ecological Villain

11:25 Kudzu: The Vine That Ate the South

18:00 Japanese Knotweed: A Destructive Invader

25:11 Burdock: The Versatile Root Vegetable

27:36 Exploring Burdock: A Culinary Gem

30:00 Dandelions: The Ubiquitous Superfood

39:41 Himalayan Blackberries: A Sweet Invasive Delight

45:01 Golden Oyster Mushrooms: A Culinary Invasion

50:02 Culinary Conservation: Eating for the Ecosystem

Keywords:

Invasive plants, edible plants, foraging, ecological eating, sustainable meals, garlic mustard, kudzu, Japanese knotweed, burdock, wild foods, burdock, dandelion, Himalayan blackberry, golden oyster mushroom, invasive species, culinary conservation, foraging, wild food, sustainability, nutrition

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