The Wild Kitchen

Hank Shaw is back on The Wild Kitchen to talk about the 10th anniversary edition of Buck, Buck, Moose. We cover the recipes he cut, canning venison, why he thinks sous vide doesn’t work for wild game, the new science on waxy deer fat, guacamole bears, cooking your morels, porcini powder, old-school summer sausage and a lot of hockey. I’m also giving away a copy of the book to a Canadian listener.Buck, Buck, Moose: https://www.huntgathercook.shop Hank’s recipes: https://honest-food.net To The Bone: https://tothebone.substack.com Follow the show: https://instagram.com/thewildkitchenpodcast Produced by Silvercore: https://silvercore.ca

Glenn Roberts is the founder of Anson Mills, best known for bringing near extinct Southern grains like Carolina Gold rice back from seed banks and old family plots and into the hands of farmers and chefs. In this episode, he talks about what landrace seed actually means, why the women hand selecting corn were doing the work of PhD geneticists, and how rice pollen blowing across the Atlantic from Africa changed everything he thought he knew about growing pure seed.We get into aerobic versus anaerobic grain and why Anson Mills ships cold and mills cold, the old Italian idea of basso basso polenta (low, low and slow), why you should be soaking your grains and peas in good water, and the einkorn trick that turns a three day soak into something close to wine. Glenn also shares what climate change has done to his thinking, how the pandemic flipped Anson Mills from wholesale to retail in 90 days, and the new hand select sensory research nonprofit he is building next.If you have ever wondered why old varieties of corn, rice and wheat taste different, or what it takes to bring a lost food back, this conversation covers it.Find Glenn and Anson Mills:Website and recipes: https://ansonmills.comInstagram: https://www.instagram.com/ansonmillsThe Wild Kitchen is produced by Silvercore. Learn more at https://silvercore.ca_____Silvercore is built on a lifetime spent outdoors, on ranges and in the company of people who live with skill, purpose and integrity. Here you will find real conversations, fieldcraft, practical training, stories from the wild and the lessons that help us grow mentally and physically. Whether it is a podcast with someone who has been tested, a tip you can use today or a look behind the scenes, the goal is to help you live stronger, safer and more capable in the outdoors and in life.Silvercore Club members receive exclusive podcast episodes, online courses, insurance for their adventures and discounts on premium gear:https://www.silvercore.ca/clubOnline Training: https://www.silvercore.caTraining and Services: https://www.silvercore.ca/course/categoryMerchandise:  https://www.silvercore.ca/collections/all-merchandiseBlog: https://www.silvercore.ca/blogHost Instagram: https://www.instagram.com/bader.tiffanySilvercore Instagram: https://www.instagram.com/silvercoreoutdoorsContact:[email protected] 940 7785www.silvercore.caAll content on this channel is for informational purposes only. Always follow the law, follow safe handling practices and train with qualified professionals. Silvercore assumes no liability for the use or misuse of any information shown here._____0:00 Intro1:00 From a TV station at 17 to rice at the San Diego airport4:30 Babysat by Jesuits: nixtamal, masa and Native food culture7:30 What landrace seed actually means10:00 Native women winning the Iowa corn shows11:30 Phenotypic plasticity and running maize 200 kilometres at a time13:30 Heirloom versus landrace: managing plants that change16:30 Tiffany's zucchini crossing disaster18:00 Self pollinating versus open pollinated, explained20:00 Rice pollen that blew across the Atlantic from Africa22:00 Buffering fields and the year three blowup24:00 A field day with 60 geneticists and 90 einkorn cultivars26:30 Why landrace matters: base genetics and the CRISPR debate27:30 GMO contamination and what "invasive" really means31:30 The climate change wake up call33:00 Hurricanes, flooded rice fields and short season crops35:45 Aerobic versus anaerobic grain: why Anson Mills ships cold38:00 Sean Brock and Carolina Gold rice40:00 Cold milling, CO2 and families breathing on hand mills43:00 Off grid communities in the ACE Basin44:00 Basso basso polenta: low, low and slow45:30 Alice Waters and a global culinary revolution46:30 The 1,700 page recipe website built by Kay Rentschler48:00 Soaking grains and peas: the amylase transition49:00 Good water and the people who still worship it51:00 Einkorn, 40,000 years old, and grain that makes its own wine54:00 Smoked oatmeal and Tiffany's grandmother's oatcakes56:30 Biosecurity, bioterrorism and screened geneticists59:30 The pandemic pivot: wholesale to retail in 90 days1:02:30 What's next: Hand Select Sensory Research Worldwide1:04:30 Honouring the Native women who saved American food

In this episode, Tiffany talks to Chef Jeremy Charles about growing up on the island, coming back after years cooking abroad, and why Newfoundland's wild pantry is unlike anything else in the country. We get into moose hunting in Gros Morne, fly fishing for Atlantic salmon with his son, cod and the moratorium, the JC King lobster truck, his Wildness book and why he scrapped the first version, the fight against open pen fish farming, and what he wishes people understood about Newfoundland beyond the stereotypes.GUEST LINKSJeremy Charles on Instagram: https://www.instagram.com/chefjeremycharles/Wildness by Jeremy Charles (Phaidon): https://wildnessbook.ca/JC King Lobster (Norris Point, NL):https://www.instagram.com/jc_kinglobster/Off The Table (open pen salmon farming advocacy): https://offthetable.ca/Atlantic Salmon Federation: https://www.asf.ca/_____Silvercore is built on a lifetime spent outdoors, on ranges and in the company of people who live with skill, purpose and integrity. Here you will find real conversations, fieldcraft, practical training, stories from the wild and the lessons that help us grow mentally and physically. Whether it is a podcast with someone who has been tested, a tip you can use today or a look behind the scenes, the goal is to help you live stronger, safer and more capable in the outdoors and in life.Silvercore Club members receive exclusive podcast episodes, online courses, insurance for their adventures and discounts on premium gear:https://www.silvercore.ca/clubOnline Training: https://www.silvercore.ca/course/canadian-firearms-safety-course-onlineTraining and Services: https://www.silvercore.ca/Merchandise: https://www.silvercore.ca/collections/all-merchandiseBlog: https://www.silvercore.ca/blogHost Instagram: https://www.instagram.com/bader.tiffanySilvercore Instagram: https://www.instagram.com/silvercoreoutdoorsContact:[email protected] 940 7785www.silvercore.caAll content on this channel is for informational purposes only. Always follow the law, follow safe handling practices and train with qualified professionals. Silvercore assumes no liability for the use or misuse of any information shown here._____TIMESTAMPS00:00 Introduction and how growing up with grandparents shaped Jeremy as a cook02:30 Life in Newfoundland outside St. John's: gardens, root cellars, food fishery04:00 JC King Lobster truck in Norris Point and cooking with his kids06:00 Cooking in season and the quality of Newfoundland ingredients07:00 Serving wild meat at Raymond's and the unique legal situation in Newfoundland09:00 Atlantic Canadians and the pull to come home10:00 Leaving at 19, culinary school in Montreal, and the road back to Newfoundland13:00 Jeremy's desert island Newfoundland ingredient: cod, snow crab, and moose14:30 The whole-fish approach to cod: tongues, cheeks, roe, and livers15:00 His death row meal: his grandmother's fish and brewis17:00 Newfoundland cuisine as food born from necessity, not limitation19:00 The cod moratorium, the snow crab and shrimp shift, and mackerel in the bay20:00 Fly fishing for Atlantic salmon: opening day, Hank, and time standing still on the river22:30 Working at a fly tying shop in Montreal and the path to culinary school25:00 Being called an ambassador for Newfoundland and how Michael Stadtlander gave him confidence27:00 Building relationships with fishermen, divers, and growers to supply Raymond's30:00 How the restaurant flipped the script on the white box delivery system33:00 Newfoundland winters: wood sheds, bottling moose, peas pudding, and inspiration from isolation35:00 Jiggs dinner and peas pudding ravioli with pot liquor37:00 The making of Wildness: scrapping the first version, Phaidon, and shooting in the private dining room at Raymond's42:00 Moose hunting in Gros Morne: helicopter drop, canvas tents, bow season, and the moose camp cookbook48:00 Caribou in Newfoundland: the $25,000 tag, brainworm, and declining populations50:00 Open pen salmon farming, wild Atlantic salmon, and speaking at Davos54:00 Government mismanagement of wild fish and what it means for future generations57:00 What Jeremy wishes people understood about Newfoundland beyond the stereotypes01:01:00 An open invitation: lobster rolls, salmon fishing, and iceberg ice in your drink

Trine Hahnemann is a Danish chef and food writer known for more than 20 cookbooks on Scandinavian home cooking, including Copenhagen Food, Scandinavian Green and Midnight Sun. In this episode she talks about why she thinks fine dining has peaked, what hygge actually means before it gets sold as a throw blanket and why she was only ever given two meatballs at dinner.We get into the Scandinavian model being built on cooking at home rather than going out, her work on the board of Madkulturen teaching kids in Denmark to cook and running a kitchen at a rock festival where 5,000 young people cooked a meal with their friends.She also gets into why vegetables are the more interesting thing to cook, why a bistecca three times a year is a celebration, and what she means when she says there is nothing that connects her more to reality than cooking.Trine HahnemannWebsite: https://trinehahnemann.comInstagram: https://www.instagram.com/trinehahnemannSubstack: https://trinehahnemann.substack.comBooks: https://trinehahnemann.com/cookbooksThe Wild KitchenInstagram: https://www.instagram.com/thewildkitchenpodcastListen on Apple Podcasts, Spotify and all major providers._____Silvercore is built on a lifetime spent outdoors, on ranges and in the company of people who live with skill, purpose and integrity. Here you will find real conversations, fieldcraft, practical training, stories from the wild and the lessons that help us grow mentally and physically. Whether it is a podcast with someone who has been tested, a tip you can use today or a look behind the scenes, the goal is to help you live stronger, safer and more capable in the outdoors and in life.Silvercore Club members receive exclusive podcast episodes, online courses, insurance for their adventures and discounts on premium gear:https://www.silvercore.ca/clubOnline Training: https://www.silvercore.caTraining and Services: https://www.silvercore.ca/course/categoryMerchandise:  https://www.silvercore.ca/collections/all-merchandiseBlog: https://www.silvercore.ca/blogHost Instagram: https://www.instagram.com/bader.tiffanySilvercore Instagram: https://www.instagram.com/silvercoreoutdoorsContact:[email protected] 940 7785www.silvercore.caAll content on this channel is for informational purposes only. Always follow the law, follow safe handling practices and train with qualified professionals. Silvercore assumes no liability for the use or misuse of any information shown here._____00:00 Civilization starts at the dinner table00:30 Why the best meal Tiffany remembers had a worm on the plate02:00 Michelin dining used to be something people saved up for03:20 "I think it has peaked"03:40 Food you can actually cook on a Wednesday night04:10 Hygge, and what gets lost when North America sells it05:20 The Scandinavian model was built on cooking at home06:20 Even in Denmark, people cook less every year06:50 Madkulturen and the annual report on how Danes eat08:30 Getting seventh graders competing to cook08:50 A kitchen at Denmark's biggest rock festival09:30 Driving a kitchen around Denmark during COVID10:20 Were Scandinavians ever really meat and potatoes11:40 "I was given two meatballs"12:40 Growing up in a commune on brown rice, beans and lentils13:40 Why vegetables are the more interesting thing to cook15:00 One tree, blossoms, leaves and nuts16:00 White Piemontese cows and a bistecca three times a year17:20 When a whole roast chicken was a celebration17:50 A Scandinavian chef living in Italy19:20 Planting Nordic berries in a Piemonte orchard20:00 The peaches in Denmark have no flavour20:40 When the hardware store fills up with canning jars21:30 Vinegar based preserving versus salted brine22:00 Twelve seasons22:50 You cannot buy broccoli here out of season23:40 Cooking chose her24:30 "There is nothing that connect me more to reality than cooking"24:50 Should everyone feel that way about cooking25:20 Thirty houses, one kitchen, cook twice a month

April McGreger is a preserver, writer, and fermentation teacher best known for founding Farmer's Daughter Pickles and Preserves, where she earned 13 Good Food Awards. In this episode, she talks about growing up in Vardaman, Mississippi, the self-declared sweet potato capital, learning to cook at her mother's elbow, why she makes preserves without commercial pectin, and the plate test her mom taught her that she still uses today.We also get into her unlikely road from studying volcanoes in Italy to running pastry at Lantern in Chapel Hill, how one sweet potato crème caramel landed her a cookbook deal, teaching people to trust their senses again, radical homemaking, the difference between food sovereignty and food security, and the mutual aid kitchen she now runs in Philadelphia where volunteers get as much out of it as the people they feed.This one is for anyone who believes the kitchen is where culture gets passed down.Find April:Substack Preserving the South: https://preservingthesouth.substack.com/Instagram: https://www.instagram.com/preservingthesouthThe People's Kitchen Philly: https://www.instagram.com/peopleskitchenphillySweet Potatoes, part of the Savor the South series from UNC Press: https://uncpress.org/9781469677491/sweet-potatoes/_____Silvercore is built on a lifetime spent outdoors, on ranges and in the company of people who live with skill, purpose and integrity. Here you will find real conversations, fieldcraft, practical training, stories from the wild and the lessons that help us grow mentally and physically. Whether it is a podcast with someone who has been tested, a tip you can use today or a look behind the scenes, the goal is to help you live stronger, safer and more capable in the outdoors and in life.Silvercore Club members receive exclusive podcast episodes, online courses, insurance for their adventures and discounts on premium gear:https://www.silvercore.ca/clubOnline Training: https://www.silvercore.caTraining and Services: https://www.silvercore.ca/course/categoryMerchandise:  https://www.silvercore.ca/collections/all-merchandiseBlog: https://www.silvercore.ca/blogHost Instagram: https://www.instagram.com/bader.tiffanySilvercore Instagram: https://www.instagram.com/silvercoreoutdoorsContact:[email protected] 940 7785www.silvercore.caAll content on this channel is for informational purposes only. Always follow the law, follow safe handling practices and train with qualified professionals. Silvercore assumes no liability for the use or misuse of any information shown here._____TIMESTAMPS00:00 Introducing April McGreger01:00 The Garden & Gun recipe that started it all02:00 Mud pies, index cards, and learning by doing in Vardaman, Mississippi04:30 Why Mississippi and Nova Scotia cook the same food06:30 Growing up in the sweet potato capital10:00 The sweet potato festival, queens, and tasting booths13:00 Why sweet potatoes still need human hands14:30 The crème caramel that landed a cookbook deal16:30 From volcanoes in Italy to a life in food22:30 Becoming the pastry chef at Lantern in Chapel Hill24:30 Starting Farmer's Daughter at the Carrboro Farmers Market27:00 Preserving without pectin and the plate test her mother taught her32:30 Cooking by feel and why recipes are limiting36:00 Taste education and flavor memory39:00 The fear of delicious food40:00 The kitchen as a warm, social place44:00 Mothering is a verb: valuing the work of the home47:30 Why home kitchens deserve protection as cultural centers49:30 What radical homemaking means56:00 Food sovereignty vs food security1:01:30 Why one full pantry can't save you: community as the real buffer1:03:30 Empowering food education instead of fear1:11:00 These foods are not just important to me, they are me1:12:00 Raising kids who love real food1:18:30 The People's Kitchen: mutual aid in Philadelphia1:24:00 What volunteering in the kitchen gives people back1:31:00 Where to find April

Charles Dowding is a market gardener, author, and teacher best known for pioneering the no dig method of growing food. In this episode, he talks about how leaving soil undisturbed grows more food with less work, the 13 year trial beds that prove it, growing £42,000 of produce on half an acre, inventing one of the first veg box schemes in 1983, getting kicked out of Zambia on suspicion of smuggling emeralds, and the gardening myths that keep people doing extra work for no reason.We also get into seasonal eating, why fresh fava beans taste like caviar, the connection between the soil biome and your gut, getting kids excited about growing food, and why Charles believes your intention matters more in the garden than most of us realize.Whether you grow food on acres or in a container on your balcony, this conversation will make it feel simpler._____Find Charles:Website: https://charlesdowding.co.ukYouTube: https://www.youtube.com/@CharlesDowding1nodigInstagram: https://www.instagram.com/charles_dowdingBooks written by Charles and mentioned in this episode:Compost No Dig Grow TogetherGardening Myths and Misconceptions New Energies for Gardening All available here - https://charlesdowding.co.uk/pages/shop_____Silvercore is built on a lifetime spent outdoors, on ranges and in the company of people who live with skill, purpose and integrity. Here you will find real conversations, fieldcraft, practical training, stories from the wild and the lessons that help us grow mentally and physically. Whether it is a podcast with someone who has been tested, a tip you can use today or a look behind the scenes, the goal is to help you live stronger, safer and more capable in the outdoors and in life.Silvercore Club members receive exclusive podcast episodes, online courses, insurance for their adventures and discounts on premium gear:https://www.silvercore.ca/clubOnline Training: https://www.silvercore.ca/course/canadian-firearms-safety-course-onlineTraining and Services: https://www.silvercore.ca/Merchandise: https://www.silvercore.ca/collections/all-merchandiseBlog: https://www.silvercore.ca/blogHost Instagram: https://www.instagram.com/bader.tiffanySilvercore Instagram: https://www.instagram.com/silvercoreoutdoorsContact:[email protected] 940 7785www.silvercore.caAll content on this channel is for informational purposes only. Always follow the law, follow safe handling practices and train with qualified professionals. Silvercore assumes no liability for the use or misuse of any information shown here._____TIMESTAMPS00:00 Introducing Charles Dowding00:45 Why composting doesn't have to be complicated03:30 Growing your own food as independence04:30 What is no dig? Gardening vs farming06:30 Seasonal salad bags and what's in them09:00 £42,000 from half an acre, 600 kg from 63 square meters11:30 No herbicides, no pesticides, healthier plants13:30 The dig vs no dig trial beds: 13 years of data16:30 The Financial Times review: No Dig, No Brainer17:30 Is no dig food more nutritious?19:00 Growing up on a dairy farm and finding market gardening21:30 Inventing the veg box scheme in 198323:30 Zambia, a school garden, and an emerald smuggling accusation26:30 France: white clay soil and going organic before it was cool28:00 Why Charles quit selling to supermarkets29:30 How farmers markets bring a town to life31:00 Seasonal eating and the first strawberry of the year32:30 The fava bean that changed everything35:00 Getting kids growing: Future Gardeners37:30 The soil biome and your gut43:00 Ruth Stout, straw mulch, and slugs46:45 Gardening myths: tomato temperatures, hardening off, watering in sun, seed compost50:30 Chemical farming vs normal growing52:00 Birdsong, mushrooms, and what science can't measure yet53:30 The power of intention and five sticks in the ground58:00 Closing thoughts

Spring bear hunting with my husband Travis Bader, and this one got real.  We talk through the strategy we use on unfamiliar territory, what to look for on the ground, and how staying loose instead of goal-driven changes the whole hunt.Then things tighten up fast. We recount how a bear starts circling us, huffing and popping its jaw, and we have to make a call on whether to hold ground or retreat. I take the shot on a big black bear, it goes down, gets back up, and disappears down a steep draw right as the sun sets, with a second bear still somewhere on the hillside above us. We get into the full retrieval, the boning-out process, and Travis takes a chunk out of his own finger in the process.This one's a departure from the usual Wild Kitchen format, but if you've ever wondered what it's actually like to hunt with your spouse, this is it._____Silvercore is built on a lifetime spent outdoors, on ranges and in the company of people who live with skill, purpose and integrity. Here you will find real conversations, fieldcraft, practical training, stories from the wild and the lessons that help us grow mentally and physically. Whether it is a podcast with someone who has been tested, a tip you can use today or a look behind the scenes, the goal is to help you live stronger, safer and more capable in the outdoors and in life.Silvercore Club members receive exclusive podcast episodes, online courses, insurance for their adventures and discounts on premium gear:https://www.silvercore.ca/clubOnline Training: https://www.silvercore.ca/course/canadian-firearms-safety-course-onlineTraining and Services: https://www.silvercore.ca/Merchandise: https://www.silvercore.ca/collections/all-merchandiseBlog: https://www.silvercore.ca/blogHost Instagram: https://www.instagram.com/bader.tiffanySilvercore Instagram: https://www.instagram.com/silvercoreoutdoorsContact:[email protected] 940 7785www.silvercore.caAll content on this channel is for informational purposes only. Always follow the law, follow safe handling practices and train with qualified professionals. Silvercore assumes no liability for the use or misuse of any information shown here.____

Kevin Kossowan is a filmmaker, forager, and hunter best known for From the Wild, a James Beard nominated series he shoots, edits, and scores entirely on his own in the Canadian wilderness. In this episode, he talks about how he thinks about wild food as a full pantry, why terroir applies just as much to a forest as a vineyard, and what happens when you slow down and pay attention to everything around you, not just the thing you came for.If you hunt, forage, cook, or just find yourself curious about what's growing outside, you'll like this one._____LINKSKevin Kossowanhttps://www.fromthewild.caFrom the Wild on YouTubehttps://www.youtube.com/@fromthewildThe Perennial Plate (Daniel Klein, mentioned)https://www.theperennialplate.comHeartland Bowhunter (mentioned)https://heartlandbowhunter.comStrathcona Spirits / Clear Stock (mentioned)https://strathconaspirits.ca_____Silvercore is built on a lifetime spent outdoors, on ranges and in the company of people who live with skill, purpose and integrity. Here you will find real conversations, fieldcraft, practical training, stories from the wild and the lessons that help us grow mentally and physically. Whether it is a podcast with someone who has been tested, a tip you can use today or a look behind the scenes, the goal is to help you live stronger, safer and more capable in the outdoors and in life.Silvercore Club members receive exclusive podcast episodes, online courses, insurance for their adventures and discounts on premium gear:https://www.silvercore.ca/clubOnline Training: https://www.silvercore.ca/course/canadian-firearms-safety-course-onlineTraining and Services: https://www.silvercore.ca/Merchandise: https://www.silvercore.ca/collections/all-merchandiseBlog: https://www.silvercore.ca/blogHost Instagram: https://www.instagram.com/bader.tiffanySilvercore Instagram: https://www.instagram.com/silvercoreoutdoorsContact:[email protected] 940 7785www.silvercore.caAll content on this channel is for informational purposes only. Always follow the law, follow safe handling practices and train with qualified professionals. Silvercore assumes no liability for the use or misuse of any information shown here._____TIMESTAMPS00:00 What makes From the Wild different from other hunting shows02:00 Kevin's influences: Heartland Bowhunter, Jamie at Home, The Perennial Plate05:30 Leaving finance for filmmaking and rebuilding a food system from scratch07:30 How From the Wild started09:00 How the show has evolved toward plants, spirits, and sea kayaking10:30 Terroir in wild spaces and why time and place change everything14:00 Why elk hunts turn into mushroom hunts15:30 Noticing everything around you in the field16:30 Snow goose, digestivos, and what happens when you look beyond the target18:00 Wild tinctures, neutral grain spirit, and what alcohol percentage does to extraction19:30 Learning from people who know more than you21:00 Lamb's quarter, fireweed tea, and the plants that replaced grocery store staples24:00 Galium triflorum: the wild plant that replaced 98% of a restaurant's vanilla bean order28:00 The pull between documenting food and just eating it29:00 Filming the pace of nature and post-production as a time machine31:30 What a good episode looks like: fishing, crabbing, foraging, cooking, being there33:30 Why the show stays unscripted35:00 Making something for yourself and sharing it36:30 When wild ingredients are challenging and what chefs do with that38:00 Tall blue lettuce, wormwood, and finding the right application for bitter ingredients41:00 Growing up on moose meat and learning almost everything else from scratch42:30 How Kevin approaches learning something new44:00 Why most of the forest turns out to be usable45:30 One plant, a whole menu: dandelion, spruce, and what that opens up47:00 Sweden, Finland, and how related species can taste completely different50:00 Working alone and what that produces creatively51:30 Self-shooting and why a second camera changes the dynamic53:30 From the Wild as documentation of real friendships57:00 Season 13 plans: BC coast, goose barnacles, lingcod, halibut by sea kayak01:00:00 How to preserve fish when you're paddling back to port01:03:00 What else is out there beyond salmon and halibut01:07:00 Seaweeds on the BC coast01:09:00 What time in the field does to how capable a person feels01:11:00 Gin, tonics, herbal medicine, and where plant-based drinking came from01:13:00 Robert Rogers: 65 books on plant and fungal medicine

Jesse Griffiths spends most of his time between the field and in the kitchen.We talk about how those two things connect, and how that connection shapes the way he cooks, teaches, and thinks about food.There’s a lot in here about the parts people usually rush through. Cleaning an animal. Butchering. Taking your time with it. Jesse has a way of bringing you back to those moments and making them feel worth paying attention to.We get into the instinct to tell the story after a hunt. Where that comes from. Why it sticks with people. And Jesse shares how his work has shifted over the years. Less time in the restaurant. More time writing, teaching, and building things that let him reach more people without losing what matters to him.We also talk about hunting with his daughter, and how that’s changed the way he looks at time in the field.This one moves between Texas and the kitchen, between the field and the table. But it always comes back to the same thing.Pay attention. Don’t skip the important parts._____Silvercore is built on a lifetime spent outdoors, on ranges and in the company of people who live with skill, purpose and integrity. Here you will find real conversations, fieldcraft, practical training, stories from the wild and the lessons that help us grow mentally and physically. Whether it is a podcast with someone who has been tested, a tip you can use today or a look behind the scenes, the goal is to help you live stronger, safer and more capable in the outdoors and in life.Silvercore Club members receive exclusive podcast episodes, online courses, insurance for their adventures and discounts on premium gear:https://www.silvercore.ca/clubOnline Training: https://www.silvercore.ca/course/canadian-firearms-safety-course-onlineTraining and Services: https://www.silvercore.ca/Merchandise: https://www.silvercore.ca/collections/all-merchandiseBlog: https://www.silvercore.ca/blogHost Instagram: https://www.instagram.com/bader.tiffanySilvercore Instagram: https://www.instagram.com/silvercoreoutdoorsContact:[email protected] 940 7785www.silvercore.caAll content on this channel is for informational purposes only. Always follow the law, follow safe handling practices and train with qualified professionals. Silvercore assumes no liability for the use or misuse of any information shown here.

Alan Bergo has built a career around noticing what others overlook.Alan is a chef, author, and forager known for his deep knowledge of wild foods and his ability to bring them into the kitchen in thoughtful, creative ways. Through his work, he has helped thousands of people see forests, fields, and shorelines differently.In this conversation we talk about the craft of foraging, the intelligence of wild plants, and what it means to cook with ingredients that most people have never considered food.Alan shares how he first began exploring wild ingredients, the lessons he learned working in professional kitchens, and how those experiences eventually led him to focus almost entirely on wild food.We talk about:• how to begin learning wild plants• the responsibility that comes with foraging• bringing wild ingredients into the kitchen• why curiosity is the most important skill a cook can developThis episode is about attention.About learning to see what is already around us.And about the quiet thrill of turning something wild into a meal.Guest LinksForager Chefhttps://foragerchef.comAlan Bergo Instagramhttps://www.instagram.com/foragerchefAlan Bergo Bookshttps://foragerchef.com/books_____Silvercore is built on a lifetime spent outdoors, on ranges and in the company of people who live with skill, purpose and integrity. Here you will find real conversations, fieldcraft, practical training, stories from the wild and the lessons that help us grow mentally and physically. Whether it is a podcast with someone who has been tested, a tip you can use today or a look behind the scenes, the goal is to help you live stronger, safer and more capable in the outdoors and in life.Silvercore Club members receive exclusive podcast episodes, online courses, insurance for their adventures and discounts on premium gear:https://www.silvercore.ca/clubOnline Training: https://www.silvercore.ca/course/canadian-firearms-safety-course-onlineTraining and Services: https://www.silvercore.ca/Merchandise: https://www.silvercore.ca/collections/all-merchandiseBlog: https://www.silvercore.ca/blogHost Instagram: https://www.instagram.com/bader.tiffanySilvercore Instagram: https://www.instagram.com/silvercoreoutdoorsContact:[email protected] 940 7785www.silvercore.caAll content on this channel is for informational purposes only. Always follow the law, follow safe handling practices and train with qualified professionals. Silvercore assumes no liability for the use or misuse of any information shown here._____00:00 Introduction to Alan Bergo02:40 Discovering wild food07:30 Learning to see edible plants13:20 Early kitchen career20:10 Why chefs are drawn to wild ingredients28:45 Responsibility in foraging35:10 Cooking with wild plants44:20 Mushrooms and the excitement of discovery52:00 Teaching others about wild food59:40 Advice for people curious about foraging