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.com
Instagram: https://www.instagram.com/ansonmills

The 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/club

Online Training: https://www.silvercore.ca
Training and Services: https://www.silvercore.ca/course/category
Merchandise: https://www.silvercore.ca/collections/all-merchandise
Blog: https://www.silvercore.ca/blog

Host Instagram: https://www.instagram.com/bader.tiffany
Silvercore Instagram: https://www.instagram.com/silvercoreoutdoors

Contact:
info@silvercore.ca
604 940 7785
www.silvercore.ca

All 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 Intro
1:00 From a TV station at 17 to rice at the San Diego airport
4:30 Babysat by Jesuits: nixtamal, masa and Native food culture
7:30 What landrace seed actually means
10:00 Native women winning the Iowa corn shows
11:30 Phenotypic plasticity and running maize 200 kilometres at a time
13:30 Heirloom versus landrace: managing plants that change
16:30 Tiffany's zucchini crossing disaster
18:00 Self pollinating versus open pollinated, explained
20:00 Rice pollen that blew across the Atlantic from Africa
22:00 Buffering fields and the year three blowup
24:00 A field day with 60 geneticists and 90 einkorn cultivars
26:30 Why landrace matters: base genetics and the CRISPR debate
27:30 GMO contamination and what "invasive" really means
31:30 The climate change wake up call
33:00 Hurricanes, flooded rice fields and short season crops
35:45 Aerobic versus anaerobic grain: why Anson Mills ships cold
38:00 Sean Brock and Carolina Gold rice
40:00 Cold milling, CO2 and families breathing on hand mills
43:00 Off grid communities in the ACE Basin
44:00 Basso basso polenta: low, low and slow
45:30 Alice Waters and a global culinary revolution
46:30 The 1,700 page recipe website built by Kay Rentschler
48:00 Soaking grains and peas: the amylase transition
49:00 Good water and the people who still worship it
51:00 Einkorn, 40,000 years old, and grain that makes its own wine
54:00 Smoked oatmeal and Tiffany's grandmother's oatcakes
56:30 Biosecurity, bioterrorism and screened geneticists
59:30 The pandemic pivot: wholesale to retail in 90 days
1:02:30 What's next: Hand Select Sensory Research Worldwide
1:04:30 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 LINKS

Jeremy 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/club

Online Training: https://www.silvercore.ca/course/canadian-firearms-safety-course-online
Training and Services: https://www.silvercore.ca/
Merchandise: https://www.silvercore.ca/collections/all-merchandise
Blog: https://www.silvercore.ca/blog

Host Instagram: https://www.instagram.com/bader.tiffany
Silvercore Instagram: https://www.instagram.com/silvercoreoutdoors

Contact:
info@silvercore.ca
604 940 7785
www.silvercore.ca

All 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.
_____

TIMESTAMPS
00:00 Introduction and how growing up with grandparents shaped Jeremy as a cook
02:30 Life in Newfoundland outside St. John's: gardens, root cellars, food fishery
04:00 JC King Lobster truck in Norris Point and cooking with his kids
06:00 Cooking in season and the quality of Newfoundland ingredients
07:00 Serving wild meat at Raymond's and the unique legal situation in Newfoundland
09:00 Atlantic Canadians and the pull to come home
10:00 Leaving at 19, culinary school in Montreal, and the road back to Newfoundland
13:00 Jeremy's desert island Newfoundland ingredient: cod, snow crab, and moose
14:30 The whole-fish approach to cod: tongues, cheeks, roe, and livers
15:00 His death row meal: his grandmother's fish and brewis
17:00 Newfoundland cuisine as food born from necessity, not limitation
19:00 The cod moratorium, the snow crab and shrimp shift, and mackerel in the bay
20:00 Fly fishing for Atlantic salmon: opening day, Hank, and time standing still on the river
22:30 Working at a fly tying shop in Montreal and the path to culinary school
25:00 Being called an ambassador for Newfoundland and how Michael Stadtlander gave him confidence
27:00 Building relationships with fishermen, divers, and growers to supply Raymond's
30:00 How the restaurant flipped the script on the white box delivery system
33:00 Newfoundland winters: wood sheds, bottling moose, peas pudding, and inspiration from isolation
35:00 Jiggs dinner and peas pudding ravioli with pot liquor
37:00 The making of Wildness: scrapping the first version, Phaidon, and shooting in the private dining room at Raymond's
42:00 Moose hunting in Gros Morne: helicopter drop, canvas tents, bow season, and the moose camp cookbook
48:00 Caribou in Newfoundland: the $25,000 tag, brainworm, and declining populations
50:00 Open pen salmon farming, wild Atlantic salmon, and speaking at Davos
54:00 Government mismanagement of wild fish and what it means for future generations
57:00 What Jeremy wishes people understood about Newfoundland beyond the stereotypes
01:01:00 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 Hahnemann
Website: https://trinehahnemann.com
Instagram: https://www.instagram.com/trinehahnemann
Substack: https://trinehahnemann.substack.com
Books: https://trinehahnemann.com/cookbooks

The Wild Kitchen
Instagram: https://www.instagram.com/thewildkitchenpodcast
Listen 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/club

Online Training: https://www.silvercore.ca
Training and Services: https://www.silvercore.ca/course/category
Merchandise: https://www.silvercore.ca/collections/all-merchandise
Blog: https://www.silvercore.ca/blog

Host Instagram: https://www.instagram.com/bader.tiffany
Silvercore Instagram: https://www.instagram.com/silvercoreoutdoors

Contact:
info@silvercore.ca
604 940 7785
www.silvercore.ca

All 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 table
00:30 Why the best meal Tiffany remembers had a worm on the plate
02:00 Michelin dining used to be something people saved up for
03:20 "I think it has peaked"
03:40 Food you can actually cook on a Wednesday night
04:10 Hygge, and what gets lost when North America sells it
05:20 The Scandinavian model was built on cooking at home
06:20 Even in Denmark, people cook less every year
06:50 Madkulturen and the annual report on how Danes eat
08:30 Getting seventh graders competing to cook
08:50 A kitchen at Denmark's biggest rock festival
09:30 Driving a kitchen around Denmark during COVID
10:20 Were Scandinavians ever really meat and potatoes
11:40 "I was given two meatballs"
12:40 Growing up in a commune on brown rice, beans and lentils
13:40 Why vegetables are the more interesting thing to cook
15:00 One tree, blossoms, leaves and nuts
16:00 White Piemontese cows and a bistecca three times a year
17:20 When a whole roast chicken was a celebration
17:50 A Scandinavian chef living in Italy
19:20 Planting Nordic berries in a Piemonte orchard
20:00 The peaches in Denmark have no flavour
20:40 When the hardware store fills up with canning jars
21:30 Vinegar based preserving versus salted brine
22:00 Twelve seasons
22:50 You cannot buy broccoli here out of season
23:40 Cooking chose her
24:30 "There is nothing that connect me more to reality than cooking"
24:50 Should everyone feel that way about cooking
25:20 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/preservingthesouth
The People's Kitchen Philly: https://www.instagram.com/peopleskitchenphilly
Sweet 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/club

Online Training: https://www.silvercore.ca
Training and Services: https://www.silvercore.ca/course/category
Merchandise: https://www.silvercore.ca/collections/all-merchandise
Blog: https://www.silvercore.ca/blog

Host Instagram: https://www.instagram.com/bader.tiffany
Silvercore Instagram: https://www.instagram.com/silvercoreoutdoors

Contact:
info@silvercore.ca
604 940 7785
www.silvercore.ca

All 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.
_____

TIMESTAMPS
00:00 Introducing April McGreger
01:00 The Garden & Gun recipe that started it all
02:00 Mud pies, index cards, and learning by doing in Vardaman, Mississippi
04:30 Why Mississippi and Nova Scotia cook the same food
06:30 Growing up in the sweet potato capital
10:00 The sweet potato festival, queens, and tasting booths
13:00 Why sweet potatoes still need human hands
14:30 The crème caramel that landed a cookbook deal
16:30 From volcanoes in Italy to a life in food
22:30 Becoming the pastry chef at Lantern in Chapel Hill
24:30 Starting Farmer's Daughter at the Carrboro Farmers Market
27:00 Preserving without pectin and the plate test her mother taught her
32:30 Cooking by feel and why recipes are limiting
36:00 Taste education and flavor memory
39:00 The fear of delicious food
40:00 The kitchen as a warm, social place
44:00 Mothering is a verb: valuing the work of the home
47:30 Why home kitchens deserve protection as cultural centers
49:30 What radical homemaking means
56:00 Food sovereignty vs food security
1:01:30 Why one full pantry can't save you: community as the real buffer
1:03:30 Empowering food education instead of fear
1:11:00 These foods are not just important to me, they are me
1:12:00 Raising kids who love real food
1:18:30 The People's Kitchen: mutual aid in Philadelphia
1:24:00 What volunteering in the kitchen gives people back
1:31:00 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.
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Find Charles:
Website: https://charlesdowding.co.uk
YouTube: https://www.youtube.com/@CharlesDowding1nodig
Instagram: https://www.instagram.com/charles_dowding

Books written by Charles and mentioned in this episode:
Compost
No Dig
Grow Together
Gardening 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/club

Online Training: https://www.silvercore.ca/course/canadian-firearms-safety-course-online
Training and Services: https://www.silvercore.ca/
Merchandise: https://www.silvercore.ca/collections/all-merchandise
Blog: https://www.silvercore.ca/blog

Host Instagram: https://www.instagram.com/bader.tiffany
Silvercore Instagram: https://www.instagram.com/silvercoreoutdoors

Contact:
info@silvercore.ca
604 940 7785
www.silvercore.ca

All 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.
_____
TIMESTAMPS
00:00 Introducing Charles Dowding
00:45 Why composting doesn't have to be complicated
03:30 Growing your own food as independence
04:30 What is no dig? Gardening vs farming
06:30 Seasonal salad bags and what's in them
09:00 £42,000 from half an acre, 600 kg from 63 square meters
11:30 No herbicides, no pesticides, healthier plants
13:30 The dig vs no dig trial beds: 13 years of data
16:30 The Financial Times review: No Dig, No Brainer
17:30 Is no dig food more nutritious?
19:00 Growing up on a dairy farm and finding market gardening
21:30 Inventing the veg box scheme in 1983
23:30 Zambia, a school garden, and an emerald smuggling accusation
26:30 France: white clay soil and going organic before it was cool
28:00 Why Charles quit selling to supermarkets
29:30 How farmers markets bring a town to life
31:00 Seasonal eating and the first strawberry of the year
32:30 The fava bean that changed everything
35:00 Getting kids growing: Future Gardeners
37:30 The soil biome and your gut
43:00 Ruth Stout, straw mulch, and slugs
46:45 Gardening myths: tomato temperatures, hardening off, watering in sun, seed compost
50:30 Chemical farming vs normal growing
52:00 Birdsong, mushrooms, and what science can't measure yet
53:30 The power of intention and five sticks in the ground
58:00 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/club

Online Training: https://www.silvercore.ca/course/canadian-firearms-safety-course-online
Training and Services: https://www.silvercore.ca/
Merchandise: https://www.silvercore.ca/collections/all-merchandise
Blog: https://www.silvercore.ca/blog

Host Instagram: https://www.instagram.com/bader.tiffany
Silvercore Instagram: https://www.instagram.com/silvercoreoutdoors

Contact:
info@silvercore.ca
604 940 7785
www.silvercore.ca

All 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.

_____

LINKS
Kevin Kossowan
https://www.fromthewild.ca

From the Wild on YouTube
https://www.youtube.com/@fromthewild

The Perennial Plate (Daniel Klein, mentioned)
https://www.theperennialplate.com

Heartland Bowhunter (mentioned)
https://heartlandbowhunter.com

Strathcona 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/club

Online Training: https://www.silvercore.ca/course/canadian-firearms-safety-course-online
Training and Services: https://www.silvercore.ca/
Merchandise: https://www.silvercore.ca/collections/all-merchandise
Blog: https://www.silvercore.ca/blog

Host Instagram: https://www.instagram.com/bader.tiffany
Silvercore Instagram: https://www.instagram.com/silvercoreoutdoors

Contact:
info@silvercore.ca
604 940 7785
www.silvercore.ca

All 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.
_____

TIMESTAMPS
00:00 What makes From the Wild different from other hunting shows
02:00 Kevin's influences: Heartland Bowhunter, Jamie at Home, The Perennial Plate
05:30 Leaving finance for filmmaking and rebuilding a food system from scratch
07:30 How From the Wild started
09:00 How the show has evolved toward plants, spirits, and sea kayaking
10:30 Terroir in wild spaces and why time and place change everything
14:00 Why elk hunts turn into mushroom hunts
15:30 Noticing everything around you in the field
16:30 Snow goose, digestivos, and what happens when you look beyond the target
18:00 Wild tinctures, neutral grain spirit, and what alcohol percentage does to extraction
19:30 Learning from people who know more than you
21:00 Lamb's quarter, fireweed tea, and the plants that replaced grocery store staples
24:00 Galium triflorum: the wild plant that replaced 98% of a restaurant's vanilla bean order
28:00 The pull between documenting food and just eating it
29:00 Filming the pace of nature and post-production as a time machine
31:30 What a good episode looks like: fishing, crabbing, foraging, cooking, being there
33:30 Why the show stays unscripted
35:00 Making something for yourself and sharing it
36:30 When wild ingredients are challenging and what chefs do with that
38:00 Tall blue lettuce, wormwood, and finding the right application for bitter ingredients
41:00 Growing up on moose meat and learning almost everything else from scratch
42:30 How Kevin approaches learning something new
44:00 Why most of the forest turns out to be usable
45:30 One plant, a whole menu: dandelion, spruce, and what that opens up
47:00 Sweden, Finland, and how related species can taste completely different
50:00 Working alone and what that produces creatively
51:30 Self-shooting and why a second camera changes the dynamic
53:30 From the Wild as documentation of real friendships
57:00 Season 13 plans: BC coast, goose barnacles, lingcod, halibut by sea kayak
01:00:00 How to preserve fish when you're paddling back to port
01:03:00 What else is out there beyond salmon and halibut
01:07:00 Seaweeds on the BC coast
01:09:00 What time in the field does to how capable a person feels
01:11:00 Gin, tonics, herbal medicine, and where plant-based drinking came from
01:13:00 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/club

Online Training: https://www.silvercore.ca/course/canadian-firearms-safety-course-online
Training and Services: https://www.silvercore.ca/
Merchandise: https://www.silvercore.ca/collections/all-merchandise
Blog: https://www.silvercore.ca/blog

Host Instagram: https://www.instagram.com/bader.tiffany
Silvercore Instagram: https://www.instagram.com/silvercoreoutdoors

Contact:
info@silvercore.ca
604 940 7785
www.silvercore.ca

All 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 develop

This 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 Links

Forager Chef
https://foragerchef.com

Alan Bergo Instagram
https://www.instagram.com/foragerchef

Alan Bergo Books
https://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/club

Online Training: https://www.silvercore.ca/course/canadian-firearms-safety-course-online
Training and Services: https://www.silvercore.ca/
Merchandise: https://www.silvercore.ca/collections/all-merchandise
Blog: https://www.silvercore.ca/blog

Host Instagram: https://www.instagram.com/bader.tiffany
Silvercore Instagram: https://www.instagram.com/silvercoreoutdoors

Contact:
info@silvercore.ca
604 940 7785
www.silvercore.ca

All 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 Bergo
02:40 Discovering wild food
07:30 Learning to see edible plants
13:20 Early kitchen career
20:10 Why chefs are drawn to wild ingredients
28:45 Responsibility in foraging
35:10 Cooking with wild plants
44:20 Mushrooms and the excitement of discovery
52:00 Teaching others about wild food
59:40 Advice for people curious about foraging

Great charcuterie doesn’t start in the curing room. It starts with the animal.

Elias Cairo has spent most of his life chasing that idea.

Elias is the founder of Olympia Provisions in Portland, Oregon, one of the most respected charcuterie producers in North America. What began as a small project has grown into a group of restaurants and curing rooms, but the heart of Olympia Provisions is still a tight knit crew of people committed to doing things the right way.

In this conversation, Elias shares the path that brought him there.

As a young cook he left North America to apprentice in Switzerland, where food traditions are treated with deep respect and charcuterie is inseparable from farming, animals, and place. When he returned home, he realized that if he wanted to make that kind of product here, he would have to build the systems himself.

Finding farmers raising animals the right way.
Creating relationships that ensure consistent quality.
Building a company culture where everyone understands the responsibility behind the food they produce.

Because great charcuterie is not just about technique. It is about people, animals, and the discipline to do things properly.

We talk about hunting, wild game, fermentation, patience, and the long pursuit of making food that people trust.

Guest Links

Olympia Provisions
https://www.olympiaprovisions.com

Olympia Provisions Instagram
https://www.instagram.com/olympiaprovisions

Elias Cairo
https://www.olympiaprovisions.com/blogs/bios/9641623-elias-cairo
_____
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/club

Online Training: https://www.silvercore.ca/course/canadian-firearms-safety-course-online
Training and Services: https://www.silvercore.ca/
Merchandise: https://www.silvercore.ca/collections/all-merchandise
Blog: https://www.silvercore.ca/blog

Host Instagram: https://www.instagram.com/bader.tiffany
Silvercore Instagram: https://www.instagram.com/silvercoreoutdoors

Contact:
info@silvercore.ca
604 940 7785
www.silvercore.ca

All 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 Elias Cairo
02:15 First tasting Olympia Provisions
05:10 What real charcuterie is
08:40 Learning from European food culture
14:20 Apprenticeship in Switzerland
20:45 Why great charcuterie starts with the animal
27:30 Hunting and cooking wild game
33:15 The difference between North American and European food traditions
40:50 What makes great salami
49:10 Patience, fermentation, and curing meat
57:30 Building Olympia Provisions
1:05:10 Advice for people who want to make charcuterie

Tana Grenda lives off the road system in remote Alaska, flying bush planes, hunting for food, and raising six kids where mistakes have real consequences.

In this episode of The Wild Kitchen, Tiffany Bader sits down with Tana to talk about life without convenience and what that demands from the people living it. They get into fear, risk, and preparation, why skill matters more than confidence, and how time on the land changes the way people think, eat, and move through the world.

The conversation spans subsistence food, women-only hunting retreats, physical training, health, and the realities of raising a family far from infrastructure. Tana also shares stories from recent hunts and trips, including time spent in Florida dealing with invasive species and the responsibility that comes with harvesting your own food.

This episode is about capability, responsibility, and choosing a life that doesn’t offer many shortcuts.

Guest Links
🌿 Grenda’s Getaways (Wild Women’s Retreats & Adventures) — https://www.bristolbayretreats.com/

🎙 Stuck N The Rut Podcast (Hosted by Adam & Tana Grenda) — https://stuckntherut.buzzsprout.com/

📍 Wild Women’s Rendezvous (Event Info) — https://www.bristolbayretreats.com/wwridaho

_____
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/club

Online Training: https://www.silvercore.ca/course/canadian-firearms-safety-course-online
Training and Services: https://www.silvercore.ca/
Merchandise: https://www.silvercore.ca/collections/all-merchandise
Blog: https://www.silvercore.ca/blog

Host Instagram: https://www.instagram.com/bader.tiffany
Silvercore Instagram: https://www.instagram.com/silvercoreoutdoors

Contact:
info@silvercore.ca
604 940 7785
www.silvercore.ca

All 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 – Meeting Tana and the Wild Women Rendezvous
03:20 – Building the right community and cutting out ego
06:40 – Why women-only spaces work differently
09:30 – Confidence in the outdoors and confidence in life
13:10 – Fear, risk, and being prepared instead of scared
15:40 – Living in Alaska off the road system
22:00 – Subsistence food, logistics, and real costs of remote life
26:10 – Gator, iguana, and python hunting in Florida
34:40 – Wildlife management and cultural disconnects
39:30 – Health coaching, hormones, and women’s training
46:00 – Non-negotiables: sleep, food, movement
49:30 – Training women for backcountry hunts
54:30 – Wild food, inflammation, and listening to your body
59:00 – Why women-only events matter
1:02:30 – Children’s books, hunting stories, and legacy

Jeff Senger left accounting to buy a small slaughterhouse in rural Alberta. What followed was sixteen years of working directly with animals, farmers, hunters, and the realities most of us never see behind plastic-wrapped meat.
We talk about what changes when food becomes a commodity, why some meat tastes alive and some doesn’t, and how much control we actually have as eaters. Jeff shares what it’s like to stand on a kill floor, why he believes butchers still matter, and how flavour, ethics, and responsibility are tied together whether we want to admit it or not.

Topics include:
What slaughter actually looks like and why hiding it matters
How feed, age, and handling shape flavor
The difference between real butchery and portioning
Chronic wasting disease and what responsibility looks like in real life
Why whole animals used to feed communities, not markets
How trust is built between hunters, farmers, and butchers

The Wild Kitchen with Tiffany Bader Ep. 4

🌿 Learn more about Jeff Senger:
https://www.instagram.com/jeff_senger/

🔥 The Wild Kitchen:
https://thewildkitchen.transistor.fm
https://instagram.com/thewildkitchen

_____
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/club

Online Training: https://www.silvercore.ca/course/canadian-firearms-safety-course-online
Training and Services: https://www.silvercore.ca/
Merchandise: https://www.silvercore.ca/collections/all-merchandise
Blog: https://www.silvercore.ca/blog

Host Instagram: https://www.instagram.com/bader.tiffany
Silvercore Instagram: https://www.instagram.com/silvercoreoutdoors

Contact:
info@silvercore.ca
604 940 7785
www.silvercore.ca

All 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.

TIMESTAMPS:

00:00 – Leaving accounting, buying a slaughterhouse, and why food pulled him in

05:10 – Why meat quality starts long before the kill floor

10:45 – Calm, responsibility, and what it means to take a life seriously

17:40 – Marbling, Wagyu, grass-fed beef, and flavor reality

24:30 – Hobby farming, bad beef, and uncomfortable truths

31:15 – What modern butcher shops often aren’t doing anymore

38:50 – Tenderloin myths, forgotten cuts, and education fatigue

46:10 – Waste, culture, and what’s been lost

55:40 – Chronic Wasting Disease Explained Honestly.What Jeff has seen firsthand and how to think clearly about risk

1:10:30 – Why Europe Treats Food Differently

1:18:45 – Teaching Kids Where Food Comes From

1:27:00 – Why Buying Less Meat Might Matter More

1:36:20 – Trade, Sharing, and Old Food Economies

1:43:50 – What Jeff Hopes People Actually Take From This

Why do some foods make us uncomfortable while others feel familiar?

In this episode of The Wild Kitchen, Tiffany talks with James Beard Award–winning author Hank Shaw about how modern eaters learned to fear foods that were once ordinary. From fermented fish and haggis to offal, fat, and texture, they unpack how culture, upbringing, and convenience shape what we consider “real food.”

The conversation moves through old cookbooks, whole-animal cooking, and the way children learn disgust. Hank draws on a lifetime of hunting, foraging, cooking, and writing to explain why taste is rarely instinctual, and what gets lost when food is stripped of context and tradition.

Guest links:
Hunter Angler Gardener Cook: https://honest-food.net
Hank Shaw on Instagram: https://www.instagram.com/huntgathercook
To The Bone: https://tothebone.com
Hank's mincemeat pie recipe: https://honest-food.net/venison-mincemeat-pies/
_____
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/club

Online Training: https://www.silvercore.ca/course/canadian-firearms-safety-course-online
Training and Services: https://www.silvercore.ca/
Merchandise: https://www.silvercore.ca/collections/all-merchandise
Blog: https://www.silvercore.ca/blog

Host Instagram: https://www.instagram.com/bader.tiffany
Silvercore Instagram: https://www.instagram.com/silvercoreoutdoors

Contact:
info@silvercore.ca
604 940 7785
www.silvercore.ca

All 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.

Fermentation has been framed as risky, technical, even dangerous - and Sandor Katz thinks that fear is the whole problem.

In this conversation, the author of Wild Fermentation and The Art of Fermentation breaks down why sauerkraut is simpler than we’ve been taught to believe, what that “weird layer” on top actually is, and how fermentation often makes food safer than it was before. We talk about trusting your senses again, the lies of expiry dates, and the tradeoffs between low-tech tradition and modern tools like vacuum sealing and the Instant Pot.

Plus: Koji experiments with chestnuts, black garlic myths, the real reason fermentation takes time, and a reminder that you don’t need a starter culture to do what humans have done for thousands of years.

Guest links:
https://www.wildfermentation.com
https://linktr.ee/sandorkraut

_____
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/club

Online Training: https://www.silvercore.ca/course/canadian-firearms-safety-course-online
Training and Services: https://www.silvercore.ca/
Merchandise: https://www.silvercore.ca/collections/all-merchandise
Blog: https://www.silvercore.ca/blog

Host Instagram: https://www.instagram.com/bader.tiffany
Silvercore Instagram: https://www.instagram.com/silvercoreoutdoors

Contact:
info@silvercore.ca
604 940 7785
www.silvercore.ca

All 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.

____
Timestamps:
00:00 — Tiffany’s intro: how Wild Fermentation changed her early chef career
01:15 — Why fermentation seems technical (and why it isn’t)
03:20 — Sauerkraut is absurdly simple - fear of bacteria is the real barrier
04:10 — “Fermentation makes food safer” (acidity vs pathogens)
07:20 — Expiry dates are arbitrary + trusting smell/taste again
08:20 — The “kahm yeast” moment: why people throw away perfectly good ferments
11:05 — Hard rules: what growth is harmless vs what to toss
14:35 — The real worst-case ferment: flies + eggs (practical warning)
15:05 — Lids vs cloth vs crocks: how Sandor actually covers ferments
17:30 — Brine vs dry-salt: when to add water and what it costs (flavor dilution)
20:15 — “There’s no singular way to ferment vegetables” (core philosophy)
21:50 — Fermentation Journeys + Tiffany’s inscription story
24:55 — New book: Fermentation: A Natural History (what it is / isn’t)
26:40 — Chestnut shio-koji project (enzymes + umami)
29:45 — Koji Alchemy + growing koji on “almost anything”
31:00 — Simple DIY koji incubation setup (light bulb + controller)
33:10 — Black garlic isn’t really fermentation (and the Instapot workaround)
35:30 — Tradeoffs: vacuum sealing vegetables (benefit vs waste)
37:05 — Chestnut miso + spontaneous pancakes (dosa, buckwheat, mung bean)
41:00 — Why he teaches so much: the hunger for fermentation confidence
44:50 — Pear pressing → accidental vinegar (and why timing matters)
47:50 — Packets of yeast are new; wild fermentation is the old standard
50:05 — “You don’t need a packet of white powder to make sauerkraut” (mic drop)

In the very first episode of The Wild Kitchen, Tiffany Bader sits down with Darina Allen, a cook, teacher, and one of the most influential voices in seasonal and traditional food.

This conversation begins where many food stories do: at the kitchen table.

Darina reflects on growing up in rural Ireland, learning to cook by watching, gardening as a way of life, and the moment she realized that real food - grown well, cooked simply, and shared generously, could shape not just meals, but communities. Together, Tiffany and Darina talk about forgotten skills, food education, the importance of soil, and why reconnecting with how we grow and cook food matters now more than ever.

This is not a how-to episode.
It’s a slow conversation about memory, land, tradition, and choosing a different path in the kitchen.

The Wild Kitchen with Tiffany Bader Ep. 1

🌿 Learn more about Darina Allen:
https://www.ballymaloe.ie
https://www.ballymaloefarm.ie
Forgotten Skills by Darina Allen

🔥 The Wild Kitchen:
https://thewildkitchen.transistor.fm
https://instagram.com/thewildkitchen

_____
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/club

Online Training: https://www.silvercore.ca/course/canadian-firearms-safety-course-online
Training and Services: https://www.silvercore.ca/
Merchandise: https://www.silvercore.ca/collections/all-merchandise
Blog: https://www.silvercore.ca/blog

Host Instagram: https://www.instagram.com/bader.tiffany
Silvercore Instagram: https://www.instagram.com/silvercoreoutdoors

Contact:
info@silvercore.ca
604 940 7785
www.silvercore.ca

All 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 Welcome to The Wild Kitchen
01:00 Why Darina Allen was the first guest
03:00 Growing up with food as daily life, not instruction
06:00 Choosing cooking when it wasn’t considered a “career”
10:00 Meeting Myrtle Allen and learning to cook by season
15:00 Why forgotten skills matter more than ever
18:00 Making butter and realizing what students didn’t know
23:00 Children, taste, and why growing food changes everything
27:00 Foraging, nutrition, and noticing the landscape
32:00 Soil, health, and what we’re losing
37:00 Homesteading, leaving cities, and taking back control
43:00 Ultra-processed food and the cost of convenience
48:00 The joy of making things with your hands
52:00 Ballymaloe today and passing skills forward
55:00 Closing thoughts on food, care, and connection

Food has always been more than food.

It’s memory. It’s ritual. It’s how stories are passed, from one generation to the next.

The Wild Kitchen is a podcast about food — but really, it’s about the people, places, and ideas that gather around it.

Coming soon.