As hunters and outdoors folk, summer can be a bit of a restless time. Many of us are itching for our first cool fall morning in the field or tree stand. Foraging is a great way to get some wild foods on the table in the meantime, and it can be done easily in these months even while you are scoping out your fall hunting areas. There are numerous things we can forage this time of year. The first one I would like to recommend, and the one responsible for peaking my interest in foraging in the ...

Having spent some time in quarantine, at this point, our kids are clawing at the walls. To stave off a complete takeover of our home, I’m feeding them well. Recently, I figured I would create a delicious fish recipe that is kid friendly, healthy and easy to make. These homemade wild fish fingers are just the ticket. You can even batter the fish in advance and freeze until a time when you’re ready to bake, making it a clutch mid-week dinner. This recipe is intended to take the place of the ...

This dish was the focus of Wade Truong’s live workshop at the North American Virtual Rendezvous. We’re bringing you this recipe as a follow up to that exclusive session. We hope you’re inspired to give it a try. There is something about smoky aromas and flavors that just makes food taste better. Not everyone will agree with this statement, but generally speaking, we as humans love food that has been cooked with burning wood. With most cooked foods, it's easy to introduce smoke. You simply ...

Believe it or not, two years later, I still have caribou meat leftover from my first backpack hunt. Down to the last few packages of grind, and a craving for healthy comfort food (is there such a thing?), I created an easy pizza pocket recipe. The McCain pizza pockets were a childhood favorite of mine. I have fond memories of my father slightly burning them in the oven and having to remake a second batch. Thinking back on things, I think he purposely burnt them so he could have the extra ...

What do young D.C. lobbyists do when they're unable to hang out with friends and don't have brunch reservations? Well, they practices social distancing by avoiding grocery stores and preparing meals from ingredients stocked away in their pantries and freezers. Like a lot of people, I’ve been spending my time exploring meals that can be made with ingredients I have on hand and those that can be easily hunted, caught or foraged. Recently, I made red snapper sashimi with a recipe inspired from ...

This simple recipe is part of a series I've created on foraging for wild spring greens. Foraging for food is not as daunting as it might seem. Much of what you'll need for this recipe can likely be found a few steps from your back door. If you're looking for more information on common plants to add to your weekly spring meals then check out my other article, A Beginner’s Guide to Foraging Spring Greens. If you enjoy this pesto recipe I think you'll also enjoy my piece on Salted Wild Greens, ...

I’m not going to write a love song here the way I normally might about the virtues of wild greens. My love for them is stronger than ever, but in these strange times it feels more appropriate to cut to the chase. Chances are you’ve got bigger things on your mind than the omega fatty acid ratios in wild greens vs. cultivated ones—things like your health, your loved ones, your job, your future. I’ll save the sonnets for another day. In uncertain times we reach for comfort food, but at the risk ...

This article is among a series I’ve created focused on foraging wild spring greens. If you’re new to foraging, I encourage you to check out my other article on the topic, A Beginner’s Guide To Foraging Spring Greens. You may also enjoy my Wild Green Pesto recipe, something that has become a staple in my house. This particular recipe is adapted from one found in Pascal Baudar’s book, The New Wildcrafted Cuisine. I use this recipe as a base for most of my soups, stews and braises and in any ...

As COVID-19 wages war on civilization, a look into my chest freezer and the watering of my garden gives me hope and solace in a time of uncertainty. I do not consider myself a “prepper,” but I am certainly well prepared.  Over the last seven years, I have invested heavily in the process of procuring my own food. My hobbies of hunting, fly-fishing and gardening fill my freezer and the bellies of myself and loved ones. In times like these, my bounty eases my anxieties. This wasn’t always the ...

With turkey season quickly approaching but winter weather still holding on, I dream of mornings in the woods listening to gobbles breaking the silence of the pre-dawn darkness. Every year I save some turkey in my freezer until this time to remind me of – and to forestall my longing for – the hunts ahead. A wild turkey ragu over pasta is a welcome dish in my house any time of year, but it is especially inspiring now. This particular ragu recipe utilizes legs and wings – parts of the turkey ...