The first time Field Staff Writer Heidi Chaya found galinsoga, it was growing in the gravel of her driveway. Since then she has come to learn that it is a versatile ingredient in the kitchen, not just a weed!
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Sometimes the farmer’s market can be a great place to try wild foods before venturing out to harvest them yourself. Heidi Chaya used her market-find to make these delicious burgers!
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In part 2 of her thoughtful essay, Heidi Chaya speaks about the importance of creating a community around the harvest through venison diplomacy.
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Despite a capsizing event, Heidi Chaya managed to keep hold of her hard-earned striped bass and felt she should honor the catch by preparing this special recipe.
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After a lone star tick bite received while turkey hunting last year, causing an alpha-gal syndrome scare, Heidi Chaya has had to make some tough decisions regarding her hunting lifestyle. Read her story to learn more.
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Heidi Chaya combines spring-time delicacies procured through fishing and foraging to create this elegant vernal dish!
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In Part I of this thought-provoking essay, Heidi Chaya tackles the topic of food sovereignty in the modern world. How can YOU free yourself from the constraints of today’s food systems? Read on to find out!
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If you pursue wild foods and you’re looking for ways to work them into a low-carb lifestyle or ketogenic diet, this article by Field Staff Writer Heidi Chaya is for you!
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Field Staff Writer Heidi Chaya uses beef fat to confit venison shanks. This is a French process where meat gets submerged in fat and cooked slowly to unctuously tasty effect!
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This gorgeous winter recipe by Field Staff Writer Heidi Chaya is a hearty crowdpleaser that looks great in the middle of a dinner table before slicing!
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