Paddlefish Masala
Lindsey Bartosh dares you “to just dive in” to new and exciting foods you may have never cooked before—like this delicious Paddlefish Masala!
At Harvesting Nature, we’re a passionate community of outdoor enthusiasts, hunters, anglers, foragers, and home cooks, making wild food accessible and enjoyable for everyone. Founded in 2011 by Justin Townsend, our mission is rooted in the principles of “Venison Diplomacy” – a dedication to promoting inclusivity, sustainability, and food security through a deeper connection to wild food. Our team combines traditional skills with modern techniques to bring you recipes, educational articles, and podcasts, making hunting, fishing, and foraging more approachable for everyone.
More than just harvesting, we believe in reconnecting with nature and understanding where our food comes from, fostering a positive community around the outdoor lifestyle. Our core principles—Educate, Entertain, and Inspire—drive us to share the joys and rewards of wild food and promote the conservation that protects our environment.
Read up on our newest adventures, recipes, and news.
Lindsey Bartosh dares you “to just dive in” to new and exciting foods you may have never cooked before—like this delicious Paddlefish Masala!
Listen below or on your favorite podcast platform.
Across the USA and Canada, Indigenous chefs and restaurant owners are doing incredible things with those traditions. Here are 12 Indigenous restaurants that you need to check out!
Across the USA and Canada, Indigenous chefs and restaurant owners are doing incredible things with those traditions. Here are 12 Indigenous restaurants that you need to check out!
Across the USA and Canada, Indigenous chefs and restaurant owners are doing incredible things with those traditions. Here are 12 Indigenous restaurants that you need to check out!
Discover the complete field-to-table experience at our Oklahoma Deer Camp. Learn to hunt, butcher, package, and cook whitetail deer while gaining lifelong skills from experienced instructors, butchers, and chefs.
