"Taste your tongue" is an expression that originates in the West Indies meaning "think before you speak." Sounds simple right? And yet there's so many people now-a-days who forget to do so. On this podcast we make it a point to combat this reckless habit.
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Scratch Track is a chat podcast about those useless opinions we all have. Join hosts Kyle and Darin, along with a cavalcade of guests, as they navigate a tangent-filled wonderland of banter, laughs, and figuring out how to run this friggin' podcast. It's like a warm cup of hot chocolate for your ears – but, like, not the good kind made on the stove. It's the kind that's from a pack and mixed in water you heated up in the microwave, and it scalds your tongue on the first sip so you can't even ...
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Join Justin Townsend and the Harvesting Nature Crew as they guide you through the world of cooking wild fish and game meat, their adventures to obtain food, and the lessons learned along the way. They are also frequently joined by some of the most influential people in the world of wild food to dive deep into food conversation to positively promote the lifestyle of harvesting, cooking, and eating wild food. Harvesting Nature is a media outlet with the main focus to educate and inspire those ...
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From the ground breaking and life saving to the wacky and implausible, Dr Karl Kruszelnicki reveals some of the best moments in science.
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Episode 201: Fly Fishing Essentials: Gear, Techniques, and Recipes with Brandon Dale
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Summary: In this conversation, Justin and Brandon discuss their experiences with fly fishing and foraging. Justin shares his journey from starting fly fishing in Wyoming to exploring different fishing techniques and recipes. Brandon talks about his introduction to fly fishing in Louisiana and his passion for guiding and teaching others. They also d…
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Episode 200: Lobster Beyond the Tail: How to Make Stock and Uncover America's Real Lobster History
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“I am a huge proponent of using as much of the animal as possible. Many folks disregard the head, legs, and other parts of the lobster when cleaning. In Florida, I have seen more people rip the tail off of the lobster and toss the head back in the water. Not only do they miss some of the meat inside the head, but they also toss out an excellent res…
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Episode 199: From Anglers to Chefs: Aging Fish for Enhanced Flavor with Liwei Liao
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Summary: In this episode, Justin and Adam are joined by Liwei Liao, a self-taught fishmonger and owner of The Joint in Los Angeles. They discuss the process of dry aging fish and the importance of proper handling and care to maintain the quality of the fish. Liwei shares his methods and practices, including brain spiking, bleeding, gutting the fish…
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Episode 198: Don't Throw Away the Head and Tongue - Eat It!
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Summary: In this episode, Justin and Adam discuss the culinary uses of the head and tongue of wild game animals. They highlight the various edible parts of the head, such as the cheeks, brain, jowls, ears, snout, and tongue. They also discuss the process of removing the head and the different preparation methods. The hosts emphasize the underutiliz…
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Episode 197: Dive Deep with Brad Leone: Foraging, Spearfishing, and Cooking Local Fish
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Summary: In this episode of the Wild Fish and Game Podcast, hosts Justin and Adam are joined by special guest Brad Leone, a renowned chef and YouTube personality famous for his appearances on Bon Appétit's YouTube channel. The conversation dives into the world of foraging, cooking local fish, and the importance of proper fish treatment to enhance f…
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Episode 196: Wild Game Ground Meat: Grinding, Fat Ratios, and Recipes
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Summary: In this episode, Justin and Adam discuss the history and process of grinding meat. They cover the various uses of ground meat, including burgers, sausages, and meatballs, and the cuts of meat that are best for grinding. They also provide tips on equipment, such as the importance of a good grinder and the benefits of hand mincing. The hosts…
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Episode 195: Create World-Class Tasting Fish with Ike Jime
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Summary: Justin chats with Andrew Tsui of the Ike Jime Federation and explores the practice of Ike Jime, a method of dispatching fish that prioritizes food quality. Andrew explains the four steps of Ike Jime: brain spiking, bleeding, paralyzing the fish, and rapid chilling. He emphasizes the importance of minimizing stress and delaying rigor mortis…
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Episode 194: Wildly Delicious and Historically Rich - The Tale of Mulberry Pizza
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Typically found staining sidewalks, the mulberry is an incredibly under-utilized fruit. While most people think of the berry as a nuisance, creating purple van Gogh-style messes on the bottom of shoes, their sweet and tangy flavor adds to many culinary experiences. The berries can be used in desserts, such as pies or crumbles, for building complex …
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Episode 193: Spring and Summer Eastern Hunting & Fishing: Top Spots and Crew Tips
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Summary: Justin, Adam, Brandon Dale, and Quincy Milton discuss their Spring pursuits and summer outdoor plans. The conversation covers various topics, including upcoming hunting and fishing plans, foraging for mushrooms and berries, and urban hunting opportunities. They discuss the accessibility of hunting and fishing in urban areas, particularly i…
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Episode 192: Catching, Cooking, and Eating Carp with Matthew Dollenbacher
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Summary: In this episode, Justin, Adam, and Matthew discuss the consumption of invasive carp. They mention the environmental impact of Asian carp, including their ability to outcompete native fish species and their jumping behavior. Matthew shares the management strategies employed by the Kentucky Department of Fish and Wildlife, such as commercial…
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Episode 191: Exploring the Intersection of Wild Food and Wine with Jason Passalacqua
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Summary: In this episode, Justin and Adam are joined by Jason Passalacqua. They discuss the intersection of wild food and wine and how to make wine more approachable for the wild food community. They also talk about traditional pairings between game and wine and how Passalacqua wines are specifically designed to pair well with wild game. The conver…
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Episode 190: Chile Snow Goose Burgers and Problematic Snow Geese in North America
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I created this recipe for Harvesting Nature’s 2024 Snow Goose Culinary Camp, which took place in Mound City, Missouri. My role there was camp cook, cooking instructor, and butchery instructor, but camp director Justin Townsend and I did get a chance to do a little hunting, too. I’ve got to say, we ran into quite a few birds. We were lucky enough to…
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Episode 189: Wild Game Top Sirloin and Sirloin Tip Butchering and Cooking
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Summary: In this episode, Justin and Adam discuss the butchering of wild game, specifically focusing on the top sirloin and sirloin tip cuts. They also share updates on their recent outdoor activities and plans for the upcoming fishing season. The conversation covers a detailed exploration of various meat cuts, including sirloin tip, top sirloin, a…
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Episode 188: Sous Vide Venison French Dip
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I’ve taken the classic French Dip sandwich and updated it with some venison backstrap. The signs of a well-made French dip are easily distinguishable from the bad ones. The bread-to-meat ratio must be correct. The cheese must be melted, the bun toasted, and the meat a beautiful medium rare. The au jus must be flavorful and complement the meat as we…
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Episode 187: Come Hunt, Cook, and Eat Wild Pigs with us in Texas
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Summary: The Harvesting Nature crew and camp guests discuss their May 2022 wild pig hunting skills camp in Texas. They highlight the activities and lessons learned during the camp, including shooting, ballistics, cooking, and butchering. The crew emphasizes the importance of shot placement for meat yield and the versatility of wild pig meat. They a…
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Episode 186: Exploring Organ Meats with Dr. Jonathan Reisman
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Summary: In this episode, Justin and Adam chat with Dr. Jonathan Reisman about hunting, cooking, and eating offal and organ meats. They discuss the incorporation of organ meat into diets and highlight the nutritional value of organs and the unique nutrients they provide. Dr. Reisman shares his journey into butchering and cooking organs, his passion…
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Episode 185: The Turkey Book with Jesse Griffiths
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Summary: In this episode, Justin and Adam are joined by Jesse Griffiths, a world-class chef, hunter, and author of the new book, The Turkey Book. They discuss turkey hunting, cooking, and the inspiration behind the book. Jesse shares his experiences hunting turkeys in different regions of the United States and the unique culinary perspectives he ga…
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Episode 184: Exploring Wild Indigenous Cuisine with Sean Sherman, the Sioux Chef
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In this episode, Justin and Adam are joined by Sean Sherman, an award-winning indigenous chef, educator, author, and activist. They discuss the importance of wild food for Native American and indigenous cultures, the significance of indigenous food systems, and the need for food sovereignty. In this conversation, Sean emphasizes the need to shift o…
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Episode 183: Jalapeno Wild Turkey Piccata and the Successful Reintroduction of Wild Turkeys
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Turkey season has come upon us! Not many things rival the sound of calling and hearing those big old toms gobble back at you. We had the pleasure this season of hunting not far from the coast of Morrow Bay in California and bagging a few gobblers to bring home to the family. This recipe is a play on a good old chicken piccata recipe that’s super qu…
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Episode 182: Butchering and Cooking Wild Game Tri Tip and Eye of Round
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In this episode, Justin and Adam discuss two cuts of meat: the tri-tip and the eye of round. They provide information on the location and characteristics of each cut, as well as their culinary history. The tri-tip is a flavorful cut located in the bottom sirloin area, while the eye of round is a lean muscle found in the round group. They share cook…
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Episode 181: Adventures for Food: New Mexico Mule Deer with John McAdams
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John McAdams shares his adventure of taking his seven-year-old son on a backcountry mule deer hunt in New Mexico. They face challenges with cattle grazing on the hunting grounds and changing weather conditions. The cold weather and misting rain make it difficult to spot deer, leading to a change in plans. They encounter elk and other hunters along …
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Episode 180: Butchering and Cooking Wild Game Top and Bottom Round
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Justin and Adam chat again about butchering and cooking by specific cuts. In this episode, they dive deep into the Top Round and Bottom of Big Game Animals, touching base on techniques, nuances, and recipes for these two delicious cuts. They also explore the uses of these cuts, such as cube steak, pot roast, stir-frying, and steak. They share prefe…
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Episode 179: Using Fish and Game in Spirits with Will Robinson of Tamworth Distilling
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In this episode, Justin and Adam talk with Will Robinson, the Distiller at Tamworth Distilling and Mercantile. They discuss using wild fish and game ingredients in spirits such as Eau De Musc Castoreum Whiskey, Crab Trapper Whiskey, Deerslayer Venison Whiskey, and Saison de Frai Apple Brandy VSOP. Justin does a live tasting on the air as Will talks…
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Episode 178: Venison Neck Goulash and The Interesting History of Goulash in Europe and North America
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When I started planning for this recipe, I decided that I wanted to try and use a part of the deer that I hadn’t used before. This year we sent my husband’s buck to the butcher, and we were given back these lovely cuts of neck meat. I knew I wanted to use them at some point for a stew or pot roast, and this venison neck goulash recipe was the perfe…
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Episode 177: Snow Goose Culinary Hunting Camp
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Justin and Adam chat with all the attendees of our Snow Goose Culinary Camp. They discuss the hunting, the butcher, the cooking, and the eating throughout the whole weekend. They each share their own personal experiences of why they attended camp and what the outcome was. - Leave a Review of the Podcast - Buy our Small Batch Wild Fish and Game Seas…
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Episode 176: Butchering and Cooking Wild Game Skirt and Flank Steak
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Justin and Adam chat again about butchering and cooking by specific cuts. In this episode, they dive deep into the Skirt Steak and Flank Steak of Big Game Animals, touching base on techniques, nuances, and recipes for these two delicious cuts. - Leave a Review of the Podcast - Buy our Small Batch Wild Fish and Game Seasonings Recipes: Smoky SW Veni…
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Episode 175: Don’t Kill it Twice: Best Methods for Cooling Down Wild Game Meat
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In this episode, Justin and Adam Steele dispel the myths of soaking wild game in ice water, a common practice among hunters across North America. They discuss the proper methods for cold storage, cold shortening, bacteria in water, bone sour, and so much more! Leave a Review of the Podcast Buy our Small Batch Wild Fish and Game Seasonings Join our …
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Episode 174: Venison Queso Dip and How The Super Bowl Became the American Snack Food Dream
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Finding ways to sneak wild game into game day dishes can be challenging. On game day, most people want glutinous, fatty, cheesy dishes that they don’t eat during the week. Wild game doesn’t tend to work well in those types of preparations, but here I’ve created the best of both worlds – a venison queso that is cheesy, creamy, silky, flavorful, and …
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Episode 173: Exploring Advanced Wild Game Cooking Techniques with Larry White
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Justin and Adam chat with South Carolina-based Wild Game Chef Larry White. They discuss aging venison in beeswax, smoked goose Japanese pancakes, duck prosciutto, their favorite wild game meats, elevating your cooking techniques, and so much more! - Leave a Review of the Podcast - Buy our Small Batch Wild Fish and Game Seasonings - Join our Field t…
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Episode 172: Antler and Fin - Venison Gyros and the Origins of the Vertical Kebab
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Gyros are one of my favorite summer meals. They’re perfect for both lunch and dinner and take less than an hour to make. I use heirloom tomatoes, cucumbers, and butter lettuce from my local farmer’s market. These veggies taste AMAZING in the summer months, especially if they’re locally grown. Pickled onions and spicy peppers are great additions to …
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Episode 171: Butchering and Cooking Wild Game Ribs and Brisket
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Justin and Adam chat again about butchering and cooking by specific cuts. In this episode, they dive deep into the Ribs and Brisket of Big Game Animals, touching base on techniques, nuances, and recipes for these two delicious cuts. - Leave a Review of the Podcast - Buy our Small Batch Wild Fish and Game Seasonings - Join our Snow Goose Camp - Feb …
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Episode 170: Hoppin’ John with Braised Venison Shanks and Other Lucky Foods from Around the World
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Hoppin’ John is an amazing Southern American dish with an interesting history. I was raised believing eating black-eyed peas on New Year’s Day was the only way to solidify a year’s good luck. As a kid, I could not end the day without at least a spoonful of black-eyed peas. My family is still very superstitious about this tradition, but no matter, I…
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Episode 169: Butchering and Cooking the Loins and Tenderloins
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Justin and Adam chat again about butchering and cooking by specific cuts. In this episode, they dive deep into the Tenderloins and Loins, touching base on techniques, nuances, and recipes for these two delicious cuts. - Leave a Review of the Podcast - Buy our Small Batch Wild Fish and Game Seasonings - Join our Field to Fork Wild Pig Camp Recipes: …
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Episode 168: Antler and Fin - Bear and Pineapple Burgers and the Interesting History of the Pineapple
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Camping food is one of my favorites. I love a poorly roasted hot dog from a stick over the fire. Usually, the middle is not even warm and the ends are black. Served over a cold bun and dressed in lukewarm Hormel chili with a little shredded cheddar cheese on top, maybe a few slivers of onion, and dinner is served. I’m really not mocking it and am s…
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Episode 167: A Wild Game Thanksgiving Revisited
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Justin, Kory, and Ben discuss their favorite wild game recipes to put together the ultimate wild fish and game Thanksgiving meal. They dive deep into appetizers, main courses, turkey dishes, sides, wild desserts, and so much more! This episode originally aired in 2020. - Leave a Review of the Podcast - Buy our Small Batch Wild Fish and Game Seasoni…
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Episode 166: The Ballad of the Modern Western Elk Hunter
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Justin and Casey tell the tales of their 2023 elk season. They discuss hunting in Colorado, drawing tags, the mobility needed in the West, tools for a successful hunt, hunting in South Dakota, two trips to Montana to hunt, and so much more! We also previewed this podcast live on social media which was confusing and fun at the same time. - Leave a R…
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Episode 165: Antler and Fin - How to Stir Fry and Chinese Venison and Snowpea Stir Fry
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Who doesn’t love a stir fry? Quick, easy, healthy, and tasty, it’s the perfect weeknight meal. Hunters in particular should be taking advantage of stir-frying. The lean and flavourful meat of wild game goes perfectly in a well-made stir fry and you can make the thin strips of meat necessary for stir fry out of your trim pile! This venison stir fry …
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Episode 164: Come Hunt Ducks with us in Oklahoma
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Have you ever wanted to get into waterfowl hunting or grow your existing waterfowl hunting skills? Well, we have the perfect hunting skills camp for you! We are partnering with G&H Decoys to host our first-ever Oklahoma Waterfowl Camp this coming January! It doesn’t matter if you have hunted for years or are just picking up a shotgun, we have a spo…
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Episode 163: Butchering and Cooking the Neck and Denver Steak
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Justin and Adam chat again about butchering and cooking by specific cuts. In this episode they dive deep into the Denver Steak and the Neck, touching base on techniques, nuances, and recipes for these two delicious cuts. - Leave a Review of the Podcast - Buy our Small Batch Wild Fish and Game Seasonings - Join our Field to Fork Wild Pig Camp Recipe…
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Episode 162: Butchering and Cooking Venison Arm Roasts and Shanks
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Justin and Adam chat again about butchering and cooking by specific cuts. In this episode they dive deep into the Arm Roast and the Shanks, touching base on techniques, nuances, and recipes for these two delicious front shoulder cuts. - Leave a Review of the Podcast - Buy our Small Batch Wild Fish and Game Seasonings - Join our Field to Fork Wild P…
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Episode 161: Butchering and Cooking the Flat Iron Steak and the Mock Tender
56:35
56:35
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56:35
Justin and Adam chat again about butchering and cooking by specific cuts. In this episode they dive deep into the Mock Tender and the Flat Iron Steak, touching base on techniques, nuances, and recipes for these two delicious front shoulder cuts. - Leave a Review of the Podcast - Buy our Small Batch Wild Fish and Game Seasonings - Join our Field to …
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Episode 160: Clamming, Crabbing, and Foraging on the Oregon Coast
59:54
59:54
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59:54
Justin and Adam chat with Oregon-based Field Staff Writer Katie Wiley. They chat about foraging, clamming, crabbing, and fishing on the Oregon Coast. - Leave a Review of the Podcast - Buy our Small Batch Wild Fish and Game Seasonings - Join our Field to Fork Wild Pig Camp Guest: Katie Wiley: Our guest is an Oregon-based food writer, recipe develope…
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Episode 159: Butchering and Cooking Big Game Front Shoulders
53:06
53:06
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53:06
Justin and Adam dive deep into their first official cooking-by-cuts episode to discuss the whole front shoulder. They chat about shot placement to save meat, the anatomy of the front shoulder, butchering techniques, culinary nuances, melting collagen, braising, smoking, roasts, and so much more! - Leave a Review of the Podcast - Buy our Small Batch…
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Episode 158: German Hunting Culture and German Wild Food
1:02:34
1:02:34
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1:02:34
Justin chats with German-based hunter and wild game chef Tim Böckle and Harvesting Nature Field Staff Writer JP Yampey. They chat about German hunting culture, German wild game cooking, red deer, roe deer, giant wild pigs, hunting on reveres, and so much more! - Leave a Review of the Podcast - Buy our Small Batch Wild Fish and Game Seasonings - Joi…
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Episode 156: An Intro to Cooking by Cuts…the Future
21:42
21:42
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21:42
Justin and Adam sit down at our Wild Pig Skills Camp to discuss the new focus of the podcast. They chat about delicious food from Pig Camp, filming for the Sporting Chef TV Show, cooking by meat cuts, butchering, wild game recipes, and so much more! Leave a Review of the Podcast Buy our Small Batch Wild Fish and Game Seasonings Join our Field to Fo…
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Dr Karl was first heard on the wireless in 1981 when he convinced Triple J that a talk about the space shuttle would be good listening because he had applied to be a NASA astronaut. The shuttle did (eventually) launch ... and along with it, the all-science-media career of one Dr Karl Kruszelnicki. This is Dr Karl's last Great Moment in Science, as …
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We know that the drug called cannabis, or marijuana, increases the appetitecommonly called the 'Marijuana Munchies', and we are finally getting closer to knowing what makes it happen. Half-a-billion years ago a biological system evolved to make sure that hungry animals would eat.על ידי Australian Broadcasting Corporation
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Episode 155: Turkey Hunting is Hard Revisited
1:22:26
1:22:26
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Kory from the HN Crew talks with his friends Jeremy, Tony, and Tyler about turkey hunting. Topics range from how to scout and prepare for the season, how to set up and call birds, some recipes, and a whole lot of missing shots. Leave a Review for a chance to win a hat! Rate This Podcast Join our Facebook Community Group Links: Turkey's amazing hear…
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The ancient Romans thought that insects were attracted to bright light, and then there's the well-known phrase, "drawn like a moth to a flame", so it seems like people over many years have spotted insects coming into the lights, at night. But what's the real reason? Host: Dr Karl Kruszelnickiעל ידי Australian Broadcasting Corporation
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Some sleepers who act out their dreams are later diagnosed with Parkinson's disease. As Dr Karl explains, it's one of a few slightly odd new diagnostic tools.על ידי Australian Broadcasting Corporation
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