Year of Plenty: Traditional Foodways

This episode is a conversation with Adam Berkelmans from www.theintrepideater.com.  He also runs the Antler and Fin podcast for Harvesting Nature. Adam is a wild food chef and explores plants, animals, and fungi in bold ways in the kitchen.Episode OverviewAdam’s journey into the world of harvesting and cooking wild foodsForaging for Burdock Root and other wild plantsHow the modern world could benefit from developing a stronger connection and pride in real food once moreEating the whole beast, especially fish in exciting ways! Hint Hint: We talk about making Halibut Head TacosHow being an apprentice butcher motivated him to be nothing less than a responsible hunterHow to make your own sushi from the comfort of your homeAnd much moreSupport the podcast on Patreon:https://www.patreon.com/yearofplentySubscribe to the Youtube Channel:https://www.youtube.com/@yearofplentyvideoConnect with Adam: https://theintrepideater.com/about/https://www.instagram.com/the.intrepid.eater/Resources We Talked About:https://theintrepideater.com/how-to-break-down-a-northern-pike-no-bones/https://www.youtube.com/watch?v=JrG6VhLhvOEDo you follow the podcast on social media yet?IG: https://www.instagram.com/poldiwieland/X: https://x.com/yearofplentypodFacebook: https://www.facebook.com/theyearofplenty/Sign up for the newsletter:www.theyearofplenty.comOr subscribe directly using your podcast app. The show is available on Apple Podcasts, Spotify, Google Podcasts and many other platforms!Please rate and review the show in the Apple Podcast and Spotify apps. This always helps the show get ranked so that more curious foodies can explore real food and drink with us.I want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RT

This episode is a conversation with Cast Iron Kyle. Kyle is a cast iron aficionado, small business owner, and content creator. He spends much of his week hunting down rare vintage cast iron skillets for people or restoring ones that didn't get enough love and ended up ruined from rust. I figured it would be fun to have Kyle on the podcast to do a deep dive into cast iron cookware so that you feel more comfortable incorporating these traditional utensils into your daily cooking routine.Episode OverviewUnique properties of cast ironHistory of cast iron cookwareVIntage cast iron skillets vs new budget skilletsCast Iron cookware maintenanceRestoring rusty cast iron cookwareWhat not to cook in cast ironCooking fish with cast ironSupport the podcast on Patreon:https://www.patreon.com/yearofplentySubscribe to the Youtube Channel:https://www.youtube.com/@yearofplentyvideoConnect with Kyle: https://www.instagram.com/castiron_kyle/https://linktr.ee/Castiron_kyleDo you follow the podcast on social media yet?IG: https://www.instagram.com/poldiwieland/X: https://x.com/yearofplentypodFacebook: https://www.facebook.com/theyearofplenty/Sign up for the newsletter:www.theyearofplenty.comOr subscribe directly using your podcast app. The show is available on Apple Podcasts, Spotify, Google Podcasts and many other platforms!Please rate and review the show in the Apple Podcast and Spotify apps. This always helps the show get ranked so that more curious foodies can explore real food and drink with us.I want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RT

This episode is a conversation with Dr. Andy Galpin, Professor of Kinesiology at California State University, Fullerton. He is one of the foremost experts in the world on human performance education. His focus is on the science and training methods to increase strength, hypertrophy, and endurance performance. While a professor, Andy also trains high-level athletes in many different disciplines and is on a mission to provide the world with free & accessible information to help you improve your life by enhancing the understanding of human performance, nutrition, health, and general well-being.Episode Overview:Calorie Quantity vs QualityHow accurate can you get with calorie counting?Thermal effect of food and how it impacts daily caloric availabilityHow to fuel yourself on a backcountry hunt in high altitudeThings to consider when training for a backcountry huntStretches to focus on while at campIs underpacking food for backcountry hunting to get into a fasted state (aka hunters high) a good strategy?Support the podcast on Patreon:https://www.patreon.com/yearofplentySubscribe to the Youtube Channel:https://www.youtube.com/@yearofplentyvideoConnect with Dr. Andy Galpin: https://www.instagram.com/drandygalpin/?hl=enhttp://www.andygalpin.com/Do you follow the podcast on social media yet?IG: https://www.instagram.com/poldiwieland/X: https://x.com/yearofplentypodFacebook: https://www.facebook.com/theyearofplenty/Sign up for the newsletter:www.theyearofplenty.comOr subscribe directly using your podcast app. The show is available on Apple Podcasts, Spotify, Google Podcasts and many other platforms!Please rate and review the show in the Apple Podcast and Spotify apps. This always helps the show get ranked so that more curious foodies can explore real food and drink with us.I want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RT

This episode is a conversation with Chad Johnson who is a master ecosystem and edible forest garden designer. He has spent over two decades designing Food Forests and Water Landscapes worldwide. His early days as an ecosystem designer were spent studying under Sepp Holzer, a legendary permaculturist from Austria who chose Chad to be his protege.Since then Chad has spent over two decades designing Food Forests and Water Ways with a focus on resilient, low-maintenance growing systems that incorporate biodynamic and regenerative farming principles.Episode Overview:How Chad got started as an edible ecosystem designerCreating diverse habitats that will attract a host of flora and fauna to your landUnique ways of dealing with deer and other critters who tend to plunder gardensTurning deserts into green oases that are able to produce a plentiful harvestBuilding edible ecosystems on small acreageStrengthening local communities by introducing more food forestsListener questions that were sent inSupport the podcast on Patreon:https://www.patreon.com/yearofplentySubscribe to the Youtube Channel:https://www.youtube.com/@yearofplentyvideoConnect with Chad: https://www.keystoneintelligence.org/ Do you follow the podcast on social media yet?IG: https://www.instagram.com/poldiwieland/X: https://x.com/yearofplentypodFacebook: https://www.facebook.com/theyearofplenty/Sign up for the newsletter:www.theyearofplenty.comOr subscribe directly using your podcast app. The show is available on Apple Podcasts, Spotify, Google Podcasts and many other platforms!Please rate and review the show in the Apple Podcast and Spotify apps. This always helps the show get ranked so that more curious foodies can explore real food and drink with us.I want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RT

Today's episode is a conversation with Texas chef, butcher, and wild food enthusiast Jesse Griffiths! Jesse runs an amazing Restaurant in Texas called Dai Due and has written two very popular field-to-table books, the first one being Afield: A Chef’s Guide To Preparing and Cooking Wild Game and Fish, as well as his new book called THE HOG BOOK. Episode Overview:Jesse’s journey as a chef, butcher, hunter, angler, and gathererHis restaurant Dai Due and the local food philosophy that he embodies thereHis motivation behind starting the School of Traditional Cookery and what this school is all aboutWild Game in Texas and how it can be served at restaurants in Texas - this is somewhat unique for the US since wild game usually can't be sold on the market or be served in restaurantsMeat from Nilgai, an interesting non-native ruminant species that roam in TexasA deep dive into Wild Hogs and how they are a threat to native flora and fauna in the USWhy the conventional wisdom around Wild Hog meat is bogusInteresting ways of utilizing wild hogs in the kitchen (roulade recipe, rendering lard, curing bacon, preparing offal, etc)Support the podcast on Patreon:https://www.patreon.com/yearofplentySubscribe to the Youtube Channel:https://www.youtube.com/@yearofplentyvideoConnect with Jesse: Instagram: https://www.instagram.com/sac.a.lait/Buy the Hog Book: https://thehogbook.com/  Do you follow the podcast on social media yet?IG: https://www.instagram.com/poldiwieland/X: https://x.com/yearofplentypodFacebook: https://www.facebook.com/theyearofplenty/Sign up for the newsletter:www.theyearofplenty.comOr subscribe directly using your podcast app. The show is available on Apple Podcasts, Spotify, Google Podcasts and many other platforms!Please rate and review the show in the Apple Podcast and Spotify apps. This always helps the show get ranked so that more curious foodies can explore real food and drink with us.I want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RT

This episode is a conversation with Craig Fear from Fearless Eating. Craig is a certified Nutritional Therapy Practitioner (NTP) and the author of several different books about soups and broths. His newest book is called New England Soups of the Sea, which is a deep dive into US Fisheries and how we can start supporting the people who sustainably harvest seafood along our coast.Episode OverviewWhere most of the seafood consumed in the US comes fromBuilding A local supply-based market for more sustainabilitySteps you can take to support local American seafoodThe Dark side of FAKE seafood and antibiotics usage at sketchy seafood farms overseasActionable cooking tips around seafood broths, soups, chowders, etcSupport the podcast on Patreon:https://www.patreon.com/yearofplentySubscribe to the Youtube Channel:https://www.youtube.com/@yearofplentyvideoDo you follow the podcast on social media yet?IG: https://www.instagram.com/poldiwieland/X: https://x.com/yearofplentypodFacebook: https://www.facebook.com/theyearofplenty/Sign up for the newsletter:www.theyearofplenty.comConnect with Craig:https://www.instagram.com/fearlesseating/https://fearlesseating.net/Or subscribe directly using your podcast app. The show is available on Apple Podcasts, Spotify, Google Podcasts and many other platforms!Please rate and review the show in the Apple Podcast and Spotify apps. This always helps the show get ranked so that more curious foodies can explore real food and drink with us.I want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RTEPISODE RESOURCES:https://www.fisheries.noaa.gov/topic/sustainable-seafood https://sustainablefisheries-uw.org/buy-sustainable-seafood-grocery-store/https://redsbest.com/https://www.fishwatch.gov/https://sea2table.com/

In this episode, I go over 4 different plant species to forage for this Spring. Whether you are a beginner or already have some foraging experience below your belt, this episode will help you bring home delicious wid edibles and provide some inspiration on how to prepare them in the kitchen. Support the podcast on Patreon:https://www.patreon.com/yearofplentySubscribe to the Youtube Channel:https://www.youtube.com/@yearofplentyvideoDo you follow the podcast on social media yet?IG: https://www.instagram.com/poldiwieland/X: https://x.com/yearofplentypodFacebook: https://www.facebook.com/theyearofplenty/Sign up for the newsletter:www.theyearofplenty.comOr subscribe directly using your podcast app. The show is available on Apple Podcasts, Spotify, Google Podcasts and many other platforms!Please rate and review the show in the Apple Podcast app. This always helps the show get ranked so that more curious foodies can explore real food and drink with us.I want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RT

A couple of months ago, I was invited by wild food writer, Tim Fowler to come on his podcast and talk about my journey into real foods / wild foods and some of the differences between the German and North American Hunting cultures.  I had a great time chatting with Tim and figured you would get value from our conversation, so here it is!Overview:How I became obsessed with real food / wild foodsGerman vs. Nort American Hunting CultureCooking wild gameMy advice for you to accelerate at hunting, fishing, and foragingSupport the podcast on Patreon:https://www.patreon.com/yearofplentySubscribe to the Youtube Channel:https://www.youtube.com/@yearofplentyvideoDo you follow the podcast on social media yet?IG: https://www.instagram.com/poldiwieland/X: https://x.com/yearofplentypodFacebook: https://www.facebook.com/theyearofplenty/Sign up for the newsletter:www.theyearofplenty.comOr subscribe directly using your podcast app. The show is available on Apple Podcasts, Spotify, Google Podcasts and many other platforms!Please rate and review the show in the Apple Podcast app. This always helps the show get ranked so that more curious foodies can explore real food and drink with us.I want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RT

This episode is a conversation with Ryan Estep, who is a lifelong hunter and currently on the carnivore diet. Ryan is a meat connoisseur and knows more about cooking it than anyone else I know. So it is always a pleasure to pick his brain and get some new inspiration.Episode Overview:How Ryan's carnivore diet is goingThe story behind his caribou huntWhat carnivore-friendly, low carb foods to pack on a backcountry tripHarvesting roadkill and lessons learnedHow to dehydrate LiverUnique ways to cook meat, especially wild gameSupport the podcast on Patreon:https://www.patreon.com/yearofplentySubscribe to the Youtube Channel:https://www.youtube.com/@yearofplentyvideoConnect with Ryan:https://www.instagram.com/meatyourwild/Do you follow the podcast on social media yet?IG: https://www.instagram.com/poldiwieland/X: https://x.com/yearofplentypodFacebook: https://www.facebook.com/theyearofplenty/Sign up for the newsletter:www.theyearofplenty.comOr subscribe directly using your podcast app. The show is available on Apple Podcasts, Spotify, Google Podcasts and many other platforms!Please rate and review the show in the Apple Podcast app. This always helps the show get ranked so that more curious foodies can explore real food and drink with us.I want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RTRaw Milk Finder:https://www.realmilk.com/raw-milk-finder/

This episode is a conversation with Jacob Hernandez, who is one of my friends and fishing mentor. Over time, Jacob has acquired a ton of fishing knowledge. And although we could have touched on a bunch of different species in this episode, we decided to focus it on the mighty BURBOT (Lota lota). Burbot are amazing predatory fish that exist in the northern hemisphere. And the best part about them is that they are a very FINE food resource! After all, their nickname is poor man's lobster…and I think that says it all!Episode Overview:What is a burbot, how does it look and what’s its distribution like?How has the fish been used throughout culinary history?Where to find them in bodies of water in the winter?How to catch them?How to cook them?Why we need more conservation management plans for this fish speciesSupport the podcast on Patreon:https://www.patreon.com/yearofplentySubscribe to the Youtube Channel:https://www.youtube.com/@yearofplentyvideoConnect with Jacob:https://www.youtube.com/watch?v=4YxeHj1_4kEDo you follow the podcast on social media yet?IG: https://www.instagram.com/poldiwieland/X: https://x.com/yearofplentypodFacebook: https://www.facebook.com/theyearofplenty/Sign up for the newsletter:www.theyearofplenty.comOr subscribe directly using your podcast app. The show is available on Apple Podcasts, Spotify, Google Podcasts and many other platforms!Please rate and review the show in the Apple Podcast app. This always helps the show get ranked so that more curious foodies can explore real food and drink with us.I want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RTResources:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6173632/https://www.bemidjistate.edu/directory/wp-content/uploads/sites/16/2018/03/2018-Weidenborner-H.-and-J.-Janecek.-Burbot-activity-in-relation-to-light-penetration-on-Lake-Bemidji-MN.pdfhttps://www.bemidjistate.edu/directory/wp-content/uploads/sites/16/2014/10/2017-Peterson-S.J.-Burbot-Growth-Rates-in-a-Northern-Mesotrophic-Lake.pdfhttps://youtu.be/nns3VauU6UY