When animals are stationary, their food has to be brought in and their excrement has to be brought out.
While convenient for keeping tabs on them, this system of raising animals is really quite contrary to the way animals move, feed, and fertilize their way across the landscape.
In the wild, plants feed animals and animals feed plants... but only when they are free to roam.
Again, so simple but so central to the way the natural world works.
]]>Do not become a specialist.
Specializing in a single pursuit narrows your view of the world. Recreation is meant to broaden your horizons and open you up to new experiences.
In 99% of cases, I think it’s better to be a curious, competent intermediate than it is to be a genuine expert when it comes to recreational pursuits.
Expert fishermen, surfers, duck hunters, and the like tend to become so obsessed with their craft that they narrow in on one way of doing things. There’s a right way and a wrong way—and if you don’t do it their way and use their equipment you’re doing it wrong.
The further you climb up the recreational pyramid the more clouded your vision becomes. Don’t fall into the trap. Remain an eager intermediate in as many disciplines as you find intriguing.
Much more interesting is the man—or woman—who is reasonably competent at surfing, wood-working, diving, bird-shooting, sailing, fish-gutting, open fire cooking, horseback riding, sand castle building, jerky making, canoeing, fly-tying, and reciting poetry than the fellow who only sets up his duck decoys the exact same pattern every season, only wears one brand of camouflage, and despises anybody who doesn’t see the overwhelming merit of a 16 gauge.
There is no practical benefit to being a specialist in your leisure. So dip your toes into anything and everything you think is interesting. Read from the experts, study those more experienced than you, and don’t expect success to come right away. Invest the time, commit to the process, and carry your experiences with you like an invisible merit badge. One of the great mysteries of life is that lessons from one area can color in some wisdom in a completely unrelated pursuit.
Try to be more interested than interesting. The most curious person at the party will always leave a more positive impression than the fellow who wants to convince everyone he meets that he is something special.
Be a specialist in your work and a generalist in your leisure. Good things will come in both arenas.
RIVIAN's brand mission statement is "keep the world adventurous forever", which is a sentiment we can certainly get behind. They brought some of their R1T trucks and we all cooked tacos on the tailgate of the coolest electric car we've ever driven.
Josh and Alex from RIVIAN brought shrimp and pollo tacos. Our own Jesse Inman took some fish from Borch and some Elk from your author and whipped up a dazzling assortment of tacos, tortas, and quesadillas. (Each more delicious than the one before it.)
A handful of folks even took the RIVIAN truck & SUV for a test drive on PCH.
As you may already know, our day jobs (in addition to running this here wild food club) involve operating a surfboard business in Costa Mesa called Almond Surfboards—which is how we came to befriend the RIVIAN folks. We have some more fun stuff in the works with them as they near the launch of their new retail location in downtown Laguna Beach (our neighbor to the south). Stay tuned for more on that in the coming weeks.
In the meantime, tell us your best stories from this Fall and your recent dips into the untamed in search of worthy table fare.
Big thanks to everyone who came out on Thursday night. We're already looking forward to the next wild food potluck.
Photos: Jeffrey Allee
What's Next?
]]>The mass production of cheap food has lead to short-term decisions with worrisome longterm consequences. The more we learn about it, the darker it seems.
Meanwhile food marketers keep inventing new ways to set their brand's products apart on the shelf and consumers are left trying to decipher an ever-changing landscape of terms, labels, and vague promises.
On top of this, food prices are as high as they have been in our lifetime.
Which begs the question... are hunters the most spoiled eaters on the planet?
I have had an incredibly fortunate hunting season, taking my first bull Elk, in Idaho, and following it up with a Pronghorn Antelope in Wyoming.
I am very thankful to say that my freezer is as full as its ever been. And I'm not the only one from the club who has found success this year Matt brought me some Yellowfin Tuna this Summer, Beaver recently knocked down his first California Mule Deer, and Stew started the Summer off by landing his first White Sea Bass diving in the kelp forests right off the coast.
What a tremendous privilege it is to be able to break out of the normal day-to-day routine in pursuit of bringing something real and substantive home for the freezer.
To pull dinner off the landscape is to participate in something as old as humanity itself. The quality of the food and the significance of the experience nourish and sustain. The finest steak in the nicest steakhouse can't compete with a simple preparation of a fresh tenderloin seared over an open fire after a successful hunt.
]]>Honored to get to share a glimpse of our story.
Check out Xtrema's line of 100% ceramic cookware.
]]>First off, make a plan to use at least 2 of the ingredients this weekend (or early next week). The quicker you put them to use, the more likely you are to break the normal routine and incorporate these foods into your family's menu.
For example, the pre-marinated Bison Carne Asada is a really easy place to start. Thaw in the refrigerator for 24 hours, and enjoy an amazing taco night.
Or, maybe you want to do a nice dinner that features a protein, the Manoomin "wild rice, and a roasted vegetable—that format of meal prep is always a win at our house. In that case, thaw the White Sea Bass and pair it with the rice and your favorite roasted vegetable.
Of your ingredients, the following need to be stored in the freezer until you're ready to thaw them for use:
The following items are shelf-stable and do not need to be stored in the freezer or fridge. Enjoy these items at your leisure:
Make cooking dinner an event, and use the ingredients of your Wild Harvest Box as a starting point.
Ingredients like the Ground Bison are easy to incorporate in a number of crowd-pleasing (or date-pleasing) dishes:
The point is to slow down and enjoy the cooking process, for a change... make it a date night, or involve the whole family in a Sunday kitchen project.
If you want tips or ideas on more ways to get the most enjoyment out of your box, shoot us a note! Likewise, if you have preparations or recipes you'd like to share... send them! Change comes through a small community of folks committing to a different way of living—so share what is working for you.
]]>It is far too easy for us to live completely disconnected from reality in our modern age—preoccupied by the frivolous things of society; forgetting the simple beauty of how the world really works.
“An impulse, often irresistible it seems, leads a man away from civilization, from its artificial pleasures and its mechanical life, to the forests, the fields and the waters, where he may have that freedom and peace which civilization denies him.” - Sport with Gun and Rod, Alfred M. Mayer, 1883
To live in modern society is far too often to turn a blind eye to how the world really works. The impossible burger might be the best example of this. Sold to the American consumer as a better, more ethical alternative to meat, the impossible burger is sad patty of monoculture crops and chemicals. But with the right packaging and marketing, the general population adopts it as though food can come without any costs.
Fortunately, it seems as though the 15 minutes for faux meat has run out. (Google that if you don't believe me).
To live with a deep appreciation for the natural world is to understand that food and nourishment always come with a cost, but choosing to be a participant in that process breeds gratitude and perspective.
I understand that we all can't live on the edge of society and regularly engage with the fully untamed, but we can pull ourselves out of our familiar routines just often enough to not completely lose sight of whence we came.
The second point is often a direct result of the first point. Deeper relationships with the natural world very quickly segue into richer conversations around the table.
“Adding wild food to your meals enlivens the dishes themselves as well as those who eat them. As the great forager Euell Gibbons once said, how can the talk at the table be dull when everything on the plate is a conversation piece?” -Hank Shaw
We believe that working hard to procure something for the table, and then turning around and sharing it with your friends builds community as quickly and as deeply as just about anything we can do.
I'm amazed by the incredible folks I've met through our potluck dinners, hunting, and the like...
In an increasingly faux existence based around digital experiences and computer generated nonsense, gathering around the table is the ultimate palate cleanser. It's real, tangible, and as old as time. To share a meal is to share in something eternal.
If we are doing our job well, we want to foster both deeper relationships with the natural world AND richer conversations around the table... whether that's the shared table at one of our potluck dinners, or your family's table on a Thursday night or Sunday afternoon.
Slow down, keep real things in perspective, and be perpetually thankful for the food we get to share.
If you have ideas on how we can help achieve these goals, don't be shy... we're clear about why we exist and we're wide open to collaboration.
]]>What's Next?
]]>My Dad and I have scouted pretty hard the last several years... typically reserving Friday mornings in the Summer to get boots on the ground and binos on the hill sides.
This year, being tired of waiting for mid-October for rifle season to open, I bit the bullet and purchased a compound bow. I embraced my role as a novice, and asked all the dumb questions that one asks when taking up a brand new pastime. (This is quite the role reversal from my day job education surfers about their surf equipment).
I practiced all Summer and we continued our regularly scheduled Friday scouting. We looked over new country, familiar country, and ultimately ended up at a spot that neither of us had never stepped foot on before.
The first day I saw several whitetail bucks, blew a couple stalk attempts, and left encouraged that with the right dose of patience, I might actually be able to fill an archery tag.
The second day, I was resolved to resist the urge to get up and move, and I was going to try to stay put uphill from a heavily traveled game trail, so long as the wind stayed in my favor.
I had barely gotten settled when I heard the stick-breaking approach of a large animal beyond the screen of trees to my right. Before I had time to decide whether to move positions—and still in the early morning light—I watched not one, but two, bull elk casually feed their way out in front of me.
In 6 years of rifle hunting, I had seen Bull Elk on private and I had seen Cows on public, we had busted our fair share and narrowly missed seeing plenty of others, but never had I sat with a tag in my pocket and a Bull Elk within range.
The Bull in the lead was a big-bodied spike, still in velvet. The one behind him was a raghorn who had more points on his antlers and noticeably less mass to his body.
I did my best to be patient as they fed closer to me. I ranged them at 41 yards—which was a bit further than the 30 I was hoping for as a novice bowhunter. Both Elk continued to feed up toward me and I became increasingly aware of how exposed I was in my position.
The big spike turned broadside and continued to feed. In that moment, 6 years of logging miles in search of a public land North Idaho Elk came to a head. I settled my 40 yard pin on the vitals of the Elk and let an arrow fly. The report of the arrow was so loud and sharp that I initially thought I had missed and hit a tree.
Several hours later, and with the help of my Dad and two friends (big thanks to Tanden & Josh) we packed that Elk out of the mountain and back to the truck. Much about the process was complex and my emotions were too. Amidst the highs and lows, excitement and remorse, the feelings of thankfulness ring loudest.
I don't totally feel deserving, as a newcomer to archery, but I certainly understand the significance of taking an Elk—and I am looking forward to sharing some backstrap at the next Wild Fish & Wild Game potluck dinner. Very thankful for this experience and all the folks who willingly shared of their knowledge and wisdom this Summer.
What's Next?
]]>Wild Harvest Box co-founder, Farmer Paul, was recently on the Pursuit of Wellness Podcast with Mari Llewellyn
Paul is mostly known for being co-founder of PastureBird—and an outspoken supporter of food systems that emulate natural systems.
By reintegrating animals and plants together on the landscape, and allowing the animals to rotationally graze (feed, poop, move, feed, poop, move) the health of all parties increases. The health of the soil, the flora, the fauna, and the subsequent health of the people eating the food off that land.
Paul also explains why he thinks wild game is the closest thing to the vegan ideal of "do the least harm."
It's a tremendous interview and well-worth a listen if you're at all interested in flourishing landscapes and healthier food systems:
What's Next?
]]>They cover a variety of fascinating topics related to diet, farming, and food practices. You can get a sense for how the Wild Harvest Box project fits into Paul's greater vision for healthier food.
It's an easy and enjoyable listen—and absolutely worthwhile:
What's Next?
]]>If you want to be surprised when you open it, stop reading now.
If you prefer to get a sneak peak, here is what is coming your way...
This season, we're very proud to offer:
Join us in reclaiming the wildest food you can buy without adopting a full-time subsistence lifestyle.
Order your Wild Harvest Box today.
Photo courtesy of Thunder's Catch
]]>Inspired by the recent boom in pelagic fishing off our local coast, our culinary director Jesse Inman cooked up a big batch of rice and all the accoutrements for Donburi; Japanese-style rice bowls.
Among the other contributions were:
Thanks to all who shared generously of their hard-earned spoils.
Photos: Jeffrey Allee
What's Next?
]]>
If you have ever had a game freezer fail on you (or accidentally get uplugged or left open) you know the immense pain of losing a freezer full of meat. I've had it happen twice in my lifetime and its a real gut punch to throw away meat you've worked hard to procure.
By seasoning and dehydrating meat, you can extend its shelf life by up to a year. (When done properly, don't take this as a food safety article).
As a hunter, I was familiar with the idea of whole animal utilization—the idea that if you are going to take an animal's life, you want to use every bit of it as a way to maximize the resource and honor the life of the animal.
However, it wasn't until I started getting more interested in bison and regenerative agriculture that I was made aware of how big of a deal whole animal utilization is when you multiply it across a whole herd.
Every chicken has two breasts, two thighs, two wings, and two drumsticks... but not every US consumer purchases a whole chicken.
In the same way, every bison has a relatively small percentage of high-demand prime cuts (T-bones, Ribeyes, Sirloins, and Filets) but that bison also has roasts, trim, liver, heart, etc... And just like with chicken, not every US consumer is buying whole bison. In fact, the demand for the prime cuts—particularly to restaurants—generally outweighs the demand for the rest of the animal.
Ranchers are left with a disproportionate relationship between supply and demand; and when supply is fixed (every animal has every part) the portion of the equation that requires attention is the demand.
Now, you can either launch a massive national PR campaign to encourage more folks to help out rancher by ordering less popular cuts of meat, or you develop a product that utilizes all the parts of the animal in a way that is easy to enjoy, easy to transport, and has a long shelf life.
Enter Ranger Bison Jerky.
We start with grass-fed bison, add a tasty mix of spices, and dehydrate the meat to give it a long shelf life.
It's sincerely my favorite jerky I've ever had, and you won't rip your teeth out biting into it.
Pack it with you the next time you head out on your favorite outdoor pursuit.
What's Next?
]]>Pulling a feast off of the landscape required becoming a part of that landscape and all of its intricate details. Knowing where the edible mushrooms grew, when the ripest berries were ready, how catch enough fish, or how to bring down an animal full of nutrient-dense meat were vital to the survival of the community—and therefor passed down with great care.
Around 12,000 years ago, hunting and gathering was replaced by agriculture and its ability to provide food more predictably.
"The development of agricultural about 12,000 years ago changed the way humans lived. They switched from nomadic hunter-gatherer lifestyles to permanent settlements and farming... Traditional hunter-gatherer lifestyles were swept aside in favor of permanent settlements and a reliable food supply." -National Geographic
Humans, especially in recent history, have an incredible ability to optimize, optimize, optimize.
So, what started 12,000 years ago as planting seeds to have a more steady and reliable food source, has ballooned into millions of acres of single-crop, subsidized, industrial farming that relies heavily on chemicals fertilizers to continue to pull the same crops off of the same landscape season after season, year after year.
The knowledge of how the landscape operates and how to work in collaboration with it has been replaced by a man-made, faux farming outdoor laboratory intent on pumping out the highest volume, regardless of the costs.
When Farmer Paul first reached out to us, a couple years ago, he was ten years deep into his journey of regenerative agriculture. Being co-founder of both Primal Pastures and PastureBird, Paul is passionate about healthier food systems that are better for people, animals, and soil.
His statement to me, at the time, was something along the lines of "in regenerative ag, we are trying to raise animals and plants in nature's image—emulating the systems of the natural world in the way we raise animals and plants."
They utilize simple but often overlooked things like rotational grazing, which can be as simple as the cows eat the grass, the chicken coop (which is on wheels) follows the cows, the chickens hunt and peck through the dung and bugs and grass, then the whole lot moves on after a day or so, allowing the grass to recover—sending its roots even deeper into the soil, so it can grow back even taller and stronger for the next time the animals graze through.
Keep in mind, this is my very amateur attempt at capturing a very nuanced cycle. But I have walked Paul's 30 acre farm and seen the before and after photos of what it looked like when they acquired it 3 years ago, and I can personally attest that where bare ground stood in 2020, grass taller than Paul or I was standing in 2023.
What does all of this have to do with a Wild Fish & Game Club, such as ours?
When Paul first reached out to me, with his statement about how everything they are attempting to recreate in Regenerative Ag was emulating the systems and rhythms of nature, his follow up was "so, almost by definition, the only food better than what we are producing is food directly from nature itself..."
Hence his idea to find the best wild-sourced foods—foods that had never seen the inside of a farm at all—and bring them together for a seasonal subscription box. The box would be equal parts discovery and nourishment.
The Wild Harvest Box is an invitation to reclaim a different way of acquiring food, and an opportunity to share in the bounty of what is growing and thriving out on the landscape, as we speak. Supporting the foragers, the fishermen, and in the case of Maui Nui—the hunters—means supporting food systems that instead of being at odds with the natural world, are in direct opposition to the industrial food complex.
A subscription box of wild foods delivered to your door is not going to singlehandedly change the face of food in America, but it is a tangible manifestation of a deep longing to see people living in the rhythm of Creation and partaking in a meal around a shared table.
Whether you love to fly fish for Trout, dive for Lobsters, bow hunt for Elk, or lay out spreads for Mallards, a flourishing natural world is central to the ongoing immersion in, and collaboration with, the landscape we find ourselves in.
What's Next?
]]>I subscribe to Michael's email newsletter, which is filled with tips on practical ways to get in outdoor shape. (Which is vastly different than gym-shape).
He is a UNLV professor and avid researcher—in addition to an outdoor junkie and hunter.
Here is what Michael Easter had to say about Maui Nui Venison:
"Axis Deer provides the healthiest meat on the planet. That's according to researchers at Utah State, who compared axis deer meat to beef and found that it contains 1 to 64 times more antioxidants, vitamins, minerals, and healthy fats. It also contains 53% more protein per calorie than beef. Here's a fascinating brief on the research. Equally important is that Maui Nui solves ethical considerations around meat. Axis Deer are an invasive species ravaging the Hawaiian island of Maui, and Maui Nui harvests the deer at night in a stress-free way, improving the ecosystem."
This is one of the reasons we are so proud to have Maui Nui Venison as one of the regular ingredients in our seasonal Wild Harvest Box. Better for you, better for the complex world we occupy.
]]>For many of us, the Fall hunting season is firmly on the horizon, getting nearer with every passing day. For others, the warm waters of Summer have brought prized pelagic fish as close to home as they will be all year long.
As you look ahead to the late Summer and early Fall, what is the singular pursuit that you're after?
What is the one goal that would make this season a success?
I'm asking because I genuinely want to know the answer.
A big part of deeper relationships with the natural world is encouraging and supporting the various dreams and goals that each of the members of this club possess.
Once you can answer that question, I have two follow-up questions...
That's it. When you have your answer, I'd love to hear from you. Shoot me a note and let me know: info@windward-westward.com
Photo: Donnie Rinkor
What's Next?
]]>Saturday was just such an occasion.
I have been a longtime admirer of North Bridger Bison and the Skoglund family who, five years ago, boldly made the decision to dedicate their lives to caring for a piece of land; and from that land, delivering the best-tasting, highest quality bison meat.
That piece of land sits just about an hour north of Bozeman, Montana, which is accessible via a pleasant drive through the striking Bridger Canyon.
The invitation was "dinner for 200 in the bison pasture."
The dinner was put on by Outstanding in the Field, and their guest chef for the night was none other than our friend and Founder of Montana Mex, Eduardo Garcia.
We immediately made arrangements to attend.
So, on Saturday morning at 6:00 am, I loaded into a truck with my brother Jeffrey, my brother-in-law Kyle, and our Dad Mark. We departed North Idaho and headed east on the 90 toward Bozeman.
The ranch, the event, the conversation, and the food all exceeded expectations. The landscape has benefitted from an especially wet Spring, and the rolling pastures were green and teeming with life.
I stood on a knob in the terrain, running my binos back and forth over the herd, expressing my gratitude for the beauty and creativity laid out before me. The stunning picture of the day only mildly sobered by Matt Skoglund's reminder that it was -45F in December, in the very same place I stood.
Eduardo and his team spared nothing in their efforts to make the meal memorable and fitting of the occasion. Plate after family-style plate was presented—and swiftly devoured.
As we have said time and time again, sharing a great meal with truly great people is always time well spent—then you add to it the unique beauty of the bison range, and it can hardly be beaten.
If the stated aim of Windward-Westward is "deeper relationships with the natural world and richer conversations around the table," we have a few notes to borrow from last Saturday night on a pasture north of Bozeman.
Here are a few photos of the evening, courtesy of Jeffrey Allee:
What's Next?
]]>In today's podcast we talk to Brad Thompson who spends his summer ocean hunting with his spear gun and through Fall roaming the hills and wilderness land hunting after western big game while drawing parallels from each practice. Brad is the real deal, down to earth, calm and inviting.
He has found lots of success in and out of the water, but is always inviting others into the sport. Because spearfishing has changed his life, Brad led the local spearfishing club, OC spearos for 4 years, but is equally friendly and inviting about sharing his knowledge for landing hunting as well.
In this episode Brad talks about many of his great adventures, even a near death experience while diving, hunting tactics in the ocean and on land, and wisdom for all outdoor activities.
]]>When we first chatted with Thom, several months ago, we had plans to get way more involved to support this gathering, but Summer travels and obligations being what they are we’re doing our best to support from afar.
If you live in the Ventura area, check out their potluck dinner on Thursday, July 13th. Bring something to the table and enjoy in the shared feast.
It's taco night, and as we all know... everything tastes better wrapped in a warm tortilla.
Go support the amigos up the coast and continue to perpetuate the idea of sharing hard-earned meals at the table.
What's Next?
]]>
Buffalo—when produced the way [Wild Idea Buffalo Company] does it— is lower in calories and saturated fat and higher in protein and vitamins than from feedlot animals. And because our buffalo are never carted to a slaughterhouse, they’re spared the stress-induced flood of cortisol, resulting in a more tender, flavorful meat for your table.
Our buffalo live as closely as possible to how nature intended, without hormones or antibiotics, which means you don’t get any of that stuff from our meat. And because our buffalo spend their entire lives feeding on native vegetation in large pastures, they never eat corn or soybeans—two crops largely responsible for the plow-up of the Great Plains grasslands so critical for carbon sequestration.
Grass-fed, grass-finished buffalo meat is full of phytochemicals that deliver huge health benefits, from cardiac-supportive to anticancer properties. Studies show that these molecules just don’t occur in the same concentrations in meat and milk from animals finished on grain.
This is, in part, why we are such big advocates for eating Bison raised in free roaming conditions. And why you will routinely find Wild Idea meat in our seasonal Wild Harvest Box.
]]>You wake up early, load up your gear, and head off in search of wide open spaces and elusive game animals.
For all the similarities to true hunting, it's also a very, very different experience.
Scouting removes the inevitable pressure and intensity that a limited hunting season brings. When you only have a few days to hunt, and the game aren't cooperating, or the weather takes a turn, you can find yourself scrambling for Plan B, C, and D.
It can really test your focus, resolve, and patience.
So, if you have friends or family who are new-ish to hunting, and wanting to learn, don't wait for opening day to get them in the field... take them Summer scouting with you.
The unspoken lessons they can glean from the experiences are innumerable. They can get familiarized with the country, the glassing, the hiking—learning when it's time to be quiet and when it's time to MOVE.
Plus, having a second set of eyes can be priceless. My friend Stephen brought his kids with him on a Spring bear hunt, and his kids were the ones who first spotted the bear that he eventually took.
If you have folks in your life who have expressed a desire to learn more about hunting, take them scouting with you this Summer. It will be an incredible education for them and will have them better prepared to tag along on a future hunt.
]]>Summer is a time when grills are earning their keep, springtime delicacies like Morel mushrooms are available from the Spring "pop", and food is regularly shared amongst families and friends.
Here is what was included in the Summer Wild Harvest Box from Windward-Westward
There were a few repeat ingredients, like the Manoomin "wild rice", because you told us in the customer survey that that particular ingredient was something you wished you had more of.
If you want to help shape the future of the Wild Harvest box, you can take the survey here.
]]>In the vast realm of wild edibles, few specimens evoke such fervent excitement as the elusive morel mushroom.
These fungi possess a mystique that captures the hearts and taste buds of foragers, chefs, and nature enthusiasts alike. But what is it about morel mushrooms that drives people to venture into the wilderness, endure unpredictable weather, and explore untamed landscapes?
Morel mushrooms are nature's treasure hunt. Their elusive nature, concealed amidst the forest floor, ignites the primal instincts of the forager. The thrill of embarking on a quest, eyes scanning the ground, searching for that telltale honeycomb-like cap, is an adventure in itself.
These fungi offer a unique flavor profile that captivates the taste buds with earthy, nutty, and subtly smoky notes. Their distinctive taste pairs exceptionally well with a range of dishes, from simple sautés to gourmet creations. Whether they are lightly fried in butter, incorporated into sauces, or featured in a rustic risotto, morels elevate every recipe they grace, creating a culinary experience that is near-impossible to recreate with farm-grown mushrooms.
Morel mushrooms are not an everyday staple. They emerge during a narrow window of time, often coinciding with the awakening of spring. This limited availability adds to their allure, turning them into seasonal treasures that are eagerly anticipated by enthusiasts. Their scarcity fuels our desire to seize the opportunity while it lasts.
For many, hunting morel mushrooms is a way to forge a deep connection with the natural world. The pursuit of these fungi immerses individuals in the wild, forcing them to slow down, observe, and develop a heightened awareness of their surroundings. As they explore the forests, meadows, and riverbanks in search of morels. This communion with nature helps foster a profound appreciation for the wilderness.
For those of you whose eyes aren't glued to the forest floor in the Spring, we included a pack of dehydrated morel mushrooms in your Summer Wild Harvest Box.
Directions for Rehydrating:
Note: The soaking water used to rehydrate the mushrooms often contains some flavor, so you can strain and save it to use as a mushroom broth in your recipes for an extra boost of flavor.
]]>We broke from our usual reliance on tortillas and salsa and fired up the Gozney Pizza Oven. As always, the food was outstanding.
A tremendous thank you to everyone who contributed, and a special thanks to Jesse Inman and Ryan Haack for manning the pizza oven all night long.
Among the contributions to the table:
Bacon-wrapped Halibut
Speckled Belly Goose from Sarah Glover
Wild Boar Sausage
And BT, your elk heart was a hit!
Photos: Jeffrey Allee
What's Next?
]]>Morgan's journey, which is similar to my own, involves learning the craft side-by-side with his Dad, rather than simply following in the footsteps of what his Dad had done before him.
We are stoked to have Morgan as a regular contributor at our potluck dinners, and loved hearing more of his story. Have a listen...
]]>The regulations and infrastructure that they have had to overcome in order to make a business that harvests and sells wild meat is remarkable. Now seven years in, they have passionate fans and customers who all benefit from the rich, nutrient-dense meat that Maui Nui painstakingly collects.
"Numerous and free-roaming, these deer are truly wild until the moment they humanely harvest them using 100% stress-free methods. Because their deer are wild instead of being raised for food, they enjoy a natural varied diet, which means their meat is higher in nutrients and noticeably more delicious." -Modern Acre
Listen to this incredibly fascinating interview:
]]>As Hank Shaw said in the introduction of his book Hunt, Gather, Cook: "Adding wild food to your meals enlivens the dishes themselves as well as those who eat them. As the great forager Euell Gibbons once said, how can the talk at the table be dull when everything on the plate is a conversation piece?”
Here are a few conversation starters for your next potluck dinner.
I hope these talking points inspire curiosity at your next dinner gathering. There is a whole wide world of amazing things happening out there, and the dinners centered around these ingredients are just one small way of pausing to appreciate it all.
]]>We are already looking ahead to the Summer box with great anticipation.
Part of the beauty of eating food from the wild is the ability to eat with the seasons. And Summer is a great time to eat.
Backyard barbecues, camping trips, warm nights, and fresh flavors all come to mind when we think about Summer... and you can bet that the Summer Wild Harvest Box will reflect that.
For those of you who have already subscribed, stay tuned for more information as we near the Summer box launch date.
If you have not subscribed to the Wild Harvest Box yet, now is the perfect time.
Summer boxes will ship June 12th, for a pre-Father's Day arrival.
]]>Because everything tastes better in a warm tortilla, we pulled a trusty favorite out and did Wild Taco Night. Among the stand-outs of the evening were:
And a delicious IPA from our friends at Gunwhale Ales.
And if you thought the Gozney RoccBox was only for pizza... then you've never tried searing a steak hot and fast in one. Highly recommend.
As always, a huge thank you to everyone who generously shared their hard-earned meal with the community.
Our next Wild Fish & Wild Game dinner will be in June! So keep an eye on your inbox for more details.
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