Podcast: Episode 204, Honest Food with Hank Shaw

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Questions or comments? Email us at whatscooking@harvestingnature.com

Special Guests:

Hank Shaw: Wild Chef, Outdoor Writer, and Founder of Hunter, Angler, Gardener, Cook

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Show Notes:

Hank’s culinary and writing background

The importance of quality recipes

Spicy food and tolerance

The beginnings of Hunter, Angler, Gardener, Cook

Why do we hunt rabbits in winter only?

Bot Flies

James Beard Awards

Keep honing your skill

Recognize cultural identities and sources of your recipes

Indian Fry Bread

The evolution of North American Cuisine

Why foraging important

Chickens vs iguanas in Key West

Developing recipes and inspiration

Food photography and plating fashion

Recommended skills for kitchen proficiency

The wobbly bits

Cooking Tongue

Hank’s new cookbook

Recipes:

Venison Barbacoa

Salsa Arbol (coming soon)

Dan Dan Noodles

Roasted Rabbit Legs with a Spicy Prickly Pear Sauce

Wild Turkey Leg Carnitas

Deviled Kidneys

Venison Tacos de Lengua

About the Podcast:

We are hunters, anglers, writers, and sometimes chefs. Our passion for the outdoor lifestyle motivated the foundation of Harvesting Nature which serves as a media outlet built to inspire and educate the outdoor expert and novice alike. Our podcast focuses on the technical side of cooking wild fish and game while also incorporating adventures and lessons learned from our pursuit of wild meat. Join us on our journey of Harvesting Nature.

About the Hosts:

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