Podcast: Episode 501, Fin + Forage and Cooking your Catch

Justin and Collin chat with Eric Keener and Ryan Gentry of Fin + Forage and Devin O’Dea with California BHA. They discuss spearfishing in California, public access issues, coastal living, underwater food, foraging, their Catch and Cook Competition, delicious seafood recipes, and so much more!

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Learn to Cook Wilder with the Harvesting Nature Supper Club’s cooking classes

Special Guests:

Eric Keener: Fin + Forage, CEO. Early on as a sponsored spearfisher, Eric recognized the need to be vocal about the health of our ocean and took action by forming the 2019 Catch and Cook for a Healthy Ocean Competition – an event that took the focus away from the size or quantity of fish and directed it toward the true purpose of spearfishing, food. The success of that event led to the formation of an incredible team of professional divers, chefs, scientists, photographers and writers, called Fin + Forage. We are now a company that functions as an educational hub for divers and foodies, responsible-conservation activists, and adventure junkies.

Ryan Gentry: Ryan grew up in and around the vineyards and rivers of Santa Rosa, California, but spent most weekends traveling to fish, dive, camp, snowboard and ride motorcycles and snowmobiles in the many state parks. In his mid-20s, work brought Ryan to Monterey, California, where he immediately fell in love with the area and the sport of spearfishing. In 2020, Ryan and a group of highly talented individuals started Fin and Forage, a community-based educational group dedicated to helping newcomers to spearfishing and coastal foraging learn the safest and most sustainable methods. Fin and Forage also seeks to build and connect the community so that we can change mindsets and protect the future of the sport. Ryan’s work with Fin and Forage connected him to the CA Chapter of Backcountry Hunters and Anglers, and he quickly realized that the BHA’s platform is critical to building a voice that could speak with authority for the spearfishing community.

Devin O’Dea: Devin grew up backpacking and fishing the Trinity Alps and Sierra Nevada mountain ranges of Northern California and has been abalone diving, spearfishing and foraging in the Pacific Ocean for several decades. After getting a degree in Political Science from UC Santa Barbara, he worked in the environmental consulting industry and as a marketing manager, but the allure of the backcountry and a love for wild places brought him to his current role as the California Chapter Coordinator for Backcountry Hunters & Anglers, a non-profit dedicated to wild public lands, waters and wildlife.

Vist Fin + Forage Website:https://finandforage.com/

Visit Fin + Forage on IG: https://www.instagram.com/finandforage/

Visit California BHA on IG: https://www.instagram.com/backcountryhuntersca/

Visit California Backcountry Hunters and Angler Chapter: https://www.backcountryhunters.org/california

Recipes:

Trumpets Al a King

Lobster and Miso Soup Recipe

Show Notes:

Harvesting Nature Magazine

HN Wild Pig Hunting Skills Camp

HN Spice Blend

Bobcats and Python Eggs

Killing fish for points is weird

Catch and Cook 2019

California Backcountry Hunters and Angler Chapter

Marine Protected Areas and Access Quality

30×30 initiative 

What’s in your freezer?

Hunting Pigs

Hook To Fork

Catch and Cook 2019

Growing way beyond the standard

Focusing on education

Beach Clean-up

Urchin Culling

Lobster Diving

Diving in the FL Keys

Justin Hates Sharks

Shooting Lionfish

Hogfish

Lingcod Roe

Trumpets Al a King

Lobster and Miso Soup Recipe

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