Podcast Episode 222: From Fur to Food – The Role of Trapping in North American History and Cuisine
Trapping is one of North America’s oldest traditions, shaping the continent’s history, economy, and even borders. But in today’s world, how does it fit into conservation, wildlife management, and even cuisine? In Episode 222 of The Wild Fish and Game Podcast, host Justin Townsend sits down with Doug Chiasson, Executive Director of the Fur Institute of Canada, to explore the role of trapping, historically and in modern times. They cover the sustainability of fur harvesting, the intersection of trapping and hunting, and the surprising edibility of fur-bearing animals.
Doug brings a wealth of knowledge, breaking down the myths and realities of trapping, the importance of predator management, and how some of the most overlooked wild game meats—like beaver, muskrat, and even bobcat—are ethical and delicious. This episode will change your perspective if you think trapping is just about fur.
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Meet Doug Chiasson: A Voice for Ethical Fur and Conservation
Doug Chiasson has spent his career at the intersection of conservation, policy, and sustainable wildlife management. As the Executive Director of the Fur Institute of Canada, he is a key advocate for ethical trapping practices, scientific research on humane trapping methods, and preserving the traditions of fur harvesting in North America. He has also worked on policy at Canada’s provincial and federal levels, including topics like fisheries, sustainable development, and the controversial seal hunt.
Doug’s expertise makes him the perfect guest to discuss why trapping still matters today—not just for fur but for wildlife population control, land conservation, and food security.
“In a lot of ways, our map is built around trapping and around fur,” Doug explains in the episode. Places like Montreal and small towns with names like “Factory” exist because of the fur trade. The industry played a key role in shaping Canadian and American landscapes and the relationships between Indigenous nations and European settlers.
While many people see trapping as a relic of the past, Doug makes a compelling case for its continued importance in conservation and wildlife management.
Predator Management & Conservation
Predator populations—such as coyotes, bobcats, and raccoons—can significantly impact ecosystem balance and prevent the overpopulation of nesting birds, deer, and waterfowl. Trapping helps keep ecosystems balanced and prevents overpopulation.
“There’s something to be said about being a hunter who either is a trapper or has a buddy who is a trapper,” Doug notes.
Managing predators helps ensure that hunters pursue healthier populations of game species.
Sustainability & Ethical Fur
One of the most misunderstood aspects of trapping is the sustainability of fur as a natural material. Doug points out that real fur is a biodegradable, renewable resource, starkly contrasting the synthetic alternatives that contribute to microplastic pollution.
“Fur is a spectacular product. It’s biodegradable, it’s organic, it’s free range, and it’s not going to be a burden on your great-grandchildren—it’ll be an heirloom for them,” Doug explains.
This idea challenges the modern fast-fashion mentality, where synthetic, non-biodegradable clothing dominates the market. Instead, he advocates for a return to high-quality, sustainable garments—like fur-lined jackets and mittens made from naturally harvested animals.
The Culinary Side of Trapping: Wild Game Beyond Deer & Ducks
One of the most fascinating parts of the episode is Doug and Justin’s discussion on the edibility of fur-bearing animals. While many people don’t associate trapping with food, species like beaver, muskrat, bobcat, and coyote have long histories as food sources.
“Beaver is so versatile—it’s not an imitation of ham, it is ham,” Doug says.
The mild, rich meat can be cured, smoked, or slow-cooked to create incredible dishes.
Muskrat, another overlooked species, was once a staple in North American diets, particularly among Indigenous communities and fur trappers. Traditional recipes often include stewing, braising, or cooking.
Though more unusual, Bobcat and mountain lion are mild and tender meats, often compared to pork or chicken. In the episode, Justin shares his experience cooking bobcat for the first time and notes how surprisingly delicious it was.
“I tried bobcat for the first time this past year… Great meat, both that and mountain lion. Phenomenal, good table fare,” Justin says.
Recipes
Bourbon-Brown Sugar Beaver Baguettes
The Best Japanese-Inspired Braised Squirrel Curry Recipe
Bobcat Relleno with Chipotle Cream Sauce
Colorado Mountain Lion Green Chili
The Battle Against Anti-Hunters & Trappers
Trappers and hunters often face the same battles against anti-hunting groups, who use emotional campaigns to push bans on practices they don’t understand. Doug outlines how trappers have been fighting this fight for decades and explains that anti-hunting and anti-trapping groups are often well-funded organizations with long-term strategies.
“We’ve had a lot more first-hand experience with the antis. When we see ballot initiatives to go after bobcat hunting, lynx hunting, and cougar hunting, it’s the same groups that have been attacking trapping for 40, 50 years,” Doug explains.
He argues that hunters and trappers must unite to fight these movements because others will soon follow once one aspect of wildlife management is banned.
How to Get Involved & Learn More About Trapping
If you’re interested in learning more about trapping, supporting sustainable fur, or even trying some of these wild game meats yourself, there are plenty of ways to get started:
- Buy ethically sourced fur. Visit the Fur Institute of Canada’s Where to Buy Fur page for sustainable, natural clothing.
- Listen to the Truth About Fur Podcast – Doug’s organization covers trapping, fur trade ethics, and conservation topics.
- Take a trapping course. If you live in the U.S. or Canada, check out your local trapping association for beginner courses.
- Try cooking fur-bearing animals – Beavers, muskrats, and bobcats are excellent sources of wild game meat!
Final Thoughts: A Fresh Perspective on Trapping
This episode of The Wild Fish and Game Podcast peels back the layers of a misunderstood tradition. It reveals why trapping is still essential—for conservation, sustainability, and even the dinner table.
If you’re curious about how trapping shaped North America, why it still matters today, and what beaver meat actually tastes like, this is an episode you don’t want to miss.
Listen to Episode 222: From Fur to Food – The Role of Trapping in North American History and Cuisine on your favorite podcast platform!