My wild and wonderful guest today is Hank Shaw. In this episode we get into Hank’s journey into hunting, foraging, and fishing as well as plenty of tips to turn your wild harvest into incredible dishes. We discuss what Hank has noticed change in the wild food scene throughout his many years as a chef and student of the land. We dive into ethical issues with foraging public and private land and Hank gives us a rundown on some techniques in food preparation and preservation as well as how to take some less glamorous cuts of wild game create delicious meals. If you are into hunting, foraging, fishing, and cooking then this episode is for you. Enjoy the show!
How Shawn got into hunting; How Hank got into hunting, foraging and fishing; When Hank got into cooking, writing,￼ and learning the land; who is getting involved in wild food; Importance of sharing knowledge and giving credit with recipes and techniques; What Hank has Seen change in wild food; Wild plant extinction or over harvesting fiddleheads and ramps; Ethics in foraging with private and public land; Hanks love for the southwest in the Sonoran desert for its abundance in wild food; Working with wild carbohydrate sources ethically and as a means of sustainable food production; Introducing diversity into the diet;￼￼; Duck hunting as a calorie rich and delicious food source; How to render duck fat; Cooking offal for picky eaters, health, and primal urges; Hanks love for fishing; Butchering and processing your own meat. ￼
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ReWild My Bio is produced by host Shawn Slade. If you have a product or service that aligns with the show’s values and want to sponsor an episode please contact Shawn via email at email@example.com.
Special thanks to Ian Dummer of En’D Productions for the ReWild My Bio theme song, to Kyle Stiers for the logo and artwork, and to Mike Budinsky of Urban Grind Media for the photo’s and video’s and Tyler Bryden of SixFive Interactive for keeping a rewilder connected online.