I have been inordinately obsessed with red huckleberries ever since I ate a handful at a friend’s house years ago. This year is epic for them, and I finally managed to pick several pounds. Here’s how to find, harvest, prep and eat your red hucks.
In this episode of Hunt Gather Talk, I team up with Minnesota’s Sean Sherman, the Sioux Chef, to talk about native American cooking and cuisine, and what everyone can learn by paying attention to how the various Indian groups worked the land for thousands of years.
My name is Hank Shaw.
I write. I cook, I fish, dig earth, forage, ferment things, brew beer, raise plants, live for food and chase God’s creatures. I drink Scotch or swill, eat burgers or dine on caviar, depending on my mood or what day of the week it happens to be. I spend my days thinking about new ways to cook and eat anything that walks, flies, swims, crawls, skitters, jumps – or grows. This is my story.More about Hank...
Make a splash at dinner with some of our favorite fish recipes!
This is my homage to the North Country, where wild rice and pike, walleye and perch are king. These fish cakes are made with pike from Manitoba, but you could use any white fish. Mixed with mustard, herbs and wild rice, they are easy to make and wonderful to eat.Read more …