12 Indigenous Restaurants Celebrating Native Foodways
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!
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Harvesting Nature’s Holiday Gift-Giving Guide
We’ve compiled a list of over a dozen incredible books written by recent podcast guests, friends, and Harvesting Nature crew who could all use your support. Put down the Spotify gift card and give a gift that means something!
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Better Than Takeout Sweet & Spicy Wild Turkey
This dish by Amanda Altman is the perfect balance of sweet and heat. When you’re craving take out, this is the perfect recipe for you!
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When $%&! Goes Wrong: Heat Stroke
Our adventures to procure wild food, whether through hunting, fishing, or foraging, can bring us into some extreme situations and sometimes, despite our best efforts, $%&! can go wrong. This month, we’re talking about Heat Stroke.
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Harvesting Nature’s Top Taco Recipes
When’s the best time for a taco? Well, right now obviously!
Here are 17 of Harvesting Nature’s favourite taco recipes, so grab some wild ingredients and tortillas and start stuffing your face!
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Bullhead and Ramp Fried Rice
This bullhead catfish (mudcat) and ramp fried rice dish by Managing Editor Adam Berkelmans uses Chinese techniques with wild ingredients and is a delicious way to enjoy wild springtime delicacies!
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When $%&! Goes Wrong: Venomous Bites and Stings
Our adventures to procure wild food, whether through hunting, fishing, or foraging, can bring us into some extreme situations and sometimes, despite our best efforts, $%&! can go wrong. This month, we’re talking about Venomous Bites and Stings.
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Offseason Waterfowlers: 5 Tips to Keep You Sane Between Duck Seasons
With so much time in between waterfowling seasons, you’ve got to stay sharp. Field Staff Writer Quincy Milton III gives us some tips and tricks on how to spend your time between seasons.
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Harvesting Nature’s Best Wild Breakfast Recipes
Here at Harvesting Nature, we take breakfast seriously, and the incredible breakfast recipe contributions from our field staff writers show that. From wild fruits and nuts, to big game, to waterfowl, to foraged plants, to wild turkey, and even fish, we’ve got your breakfast covered!
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A Stroke of Luck
Chukar partridge (Alectoris chukar), or chukar for short, are a medium-sized game bird that originated from the Middle East. They were first introduced to the United States in 1893 but were not successfully established until the mid-1900’s. Today, chukar are a popular game species in Arizona, California, Colorado, Hawaii, Idaho, Montana, Nevada, Oregon, Utah, Washington, and Wyoming.
Despite its popularity, chukar hunting can be a physically demanding venture. Chukar hunters have affectionately nicknamed chukar “red-legged devils” in reference to their blood-red legs and propensity to run uphill through scree fields to escape. After my first encounter with chukar, I was quick to adopt this moniker.