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The New Hunter Angler Gardener Cook

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As you can by now see, there are big changes happening here at Hunter Angler Gardener Cook. For starters, I’ve decided to become a wholly owned subsidiary of ConAgra and Nabisco and start writing solely about how much I love processed food. Or not.

Seriously, Hunter Angler Gardener Cook began in November 2007 as a little place to post my musings on real food, honest food. (Thus the URL.) I wrote occasionally for magazines at the time, and still do. In fact I have an article on wild ducks in the latest issue of The Art of Eating, which if you don’t subscribe to you really ought to; it is my favorite food magazine. But I had more ideas than I could sell to magazines, so I started this blog.

Now, more than two years later, I’ve had the honor of being nominated for a James Beard Award and receive more traffic in an hour now than I used to in a whole week. I have a tough time expressing how humbling this is, and how much it makes me not want to disappoint you all.

So with the site grown so large, I decided to spruce up the place to make it easier to move around in. The biggest change is in how you will be able to find things here at HAGC. My most recent blog post will always be in this spot, and excerpts from the four previous posts will be immediately underneath it.

In the middle column I have added even more places for you to read posts I’ve written on other topics. The idea is that if the last five blog posts are about wild game, Italian food, foraging, the garden and Greek food, then the content in the middle will feature posts about, say, French food or fishing or charcuterie. It is a reflection of the fact that I do a lot of disparate stuff when I am not at work, healing from torn Achilles tendon injuries or sleeping…

I’ve added more to the navigation bar up top, too. Notably, there is better classification of the nearly 200 recipes I’ve written for this site. Yes folks, there are actually 187 recipes here. Bet you did not know that. And that’s another reason for the redesign.

Finally, I have decided to accept advertising.  I know, I know, can the Olestra ads be far behind? With any luck, the answer is “yes, very far behind.” (So to speak.) I spend an enormous amount of time writing and researching Hunter Angler Gardener Cook, and be certain that I have no plans to slack off any time soon — even though I also have a day job and am writing a book based off this blog as we speak.

What I hope to achieve with the few ads I plan to sell on this site (other than the obvious, which is to make a little money to support my fishing, foraging and hunting habits), is to offer avenues for you the reader to buy what you need to actually make some of the esoteric stuff I write about here. There are places that sell venison, and game birds, and exotic mushrooms. I am particularly obsessed with unusual seed catalogs. And there is cookware I find I cannot live without and would endorse wholeheartedly. This is the sort of stuff I hope to have in my advertisements.

Naive? Probably. But as I am not quitting my day job anytime soon, I have the luxury of being selective. I hope you understand. Meanwhile, have a look around the new place and ferret about a bit. Kick the tires and jump on the bed. When you’re done, let me know in the comments section if you like it, and if there is anything you’d like me to rearrange.

Most of all, thank you for reading,


21 responses to “The New Hunter Angler Gardener Cook”

  1. KAB

    I am neither a hunter nor an angler and have no plans to become either, but I so appreciate reading about your enjoyment and passion for both. You’re a damn fine writer, as well, which brings its own pleasures. And I’m extremely complimented that you list little GoodStuffNW in your blogroll. But mostly I’m totally jealous of the beautiful redesign of HAGC so that it now measures up to the quality of the content. Congratulations on this latest step, and may you see many more!

  2. Andrea

    The redesign looks great! I especially look forward to hearing more about foraging and your adventures in wine making.

    In the past, I have had very painful achiilles tendonitis, so I’ve been very sympathetic about your poor ankle. I am “thinking good thoughts” (that’s a euphemism for prayer) for you.

    cheerio and congrats on the new/old site

  3. mike

    As long as you keep the RSS feed intact and as is, I am a very happy reader.

  4. suburbanbushwacker

    hey hank
    Loving the new format – the colours are very easy on the eye.

    Seeing as you asked:
    I’d make the middle column wider, its too important not to be more prominent.
    The blog roll on the right doesn’t need to be so wide, so you could nick the space from there while keeping the same page proportion.

    Lets see the hunting and fishing stories on the bar at the top between wild game and seafood.

    Your fan
    PS what about a ‘follow comments’ button?

  5. JA

    Wow Hank, hard to believe that I have been reading almost from the beginning. The new design looks great. Keep up the great work and thanks for all that you’ve given us.

  6. T. Michael Riddle

    Excellent new look Hank!
    The one thing which I do miss about the previous site is the large, scrumptious pic’s of your culinary design’s and artistry.
    But, I am sure that will be included in your next post, and the new site is on par with any corporate site I have ever visited.

    Good idea to not quit the day job just yet and I can totally relate to that train of thought!
    1st recording contract I ever signed, sold all my Tile Tools and vacated my apartment with the thought that I would never have to set another tile nor pull anymore mud (cement) ever again.
    1 year later after the tour to support the record, and I was back in the bay area purchasing all of my tools from the very individuals whom I had sold them to, and back at my old trade of tile setter. ;-)

    Although, you are a much wiser (and talented) man than I was 23 years ago and I believe that we will see Chef Hank Shaw with his own syndicated program in the very near future!

  7. Karen

    Love the colors here, but I, too would like to see the center column be much wider. Lots less scrolling that way! I admire your recipes almost as much as I do your writing abilities. Best of luck with your future endeavors… I’ll keep reading :)

  8. Mfree

    I’ve been reading for about a year now, always in amazement with what new ingredient you introduce to me or process that is entirely fascinating. I want to thank you for mentioning “cooking by hand” as I checked it out from the library and LOVE IT. Thanks. Great work on the design update and don’t sweat the ads. Most readers come to expect them I think.

  9. Wendy Shuya

    Hi there, I’ve been reading your site for about a year now. I came to it when searching for venison sausage recipes. I’ve been hooked since! I live in Canada and find some of things you make quite exotic, but fascinating nonetheless. We too are hunters and gardeners, so I find your ideas inspiring.

    I too think your main column could be wider, but a very nice clean look. Less is more!

    Thanks for sharing.

  10. E. Nassar

    Looks fantastic and damn slick Hank! Keep on blogging.

  11. Josh

    Wow! Nice diggs. I’ll poke around in here and let you know what I think.

  12. Nishta

    New site looks beautiful and is a true reflection of the quality of your cooking, writing, & thoughts about food and eating. Congratulations!

  13. David Somerville


    Congrats on the new digs. Growth is good. Don’t be shy about the ads…I would be interested to see what you endorse.

  14. Jenny

    Go Hank Go!!

  15. Larbo

    Hank, Welcome to the sans-serif family of fonts! I’ll just echo what others have said about stiil leaving plenty of space to feature Holly’s luscious photography – the perfect complement to your gamey prose!

  16. Cork Graham

    I said it privately and now I’m going to say it publicly, Hank: Great Job!

    Love how easy it easy to navigate and find exactly what I’m wanting to read when I want to read it: all from the front page! :)


  17. Phillip

    Purty work, Hank. I like the new site!

  18. Ryan

    Sexy new digs man!

  19. Audrey

    Love the new look! So long as you’ve had this blog your stories have inspired my gardening, cooking and eating and I know that will continue … that said I do hope you get the chance to sell out (if just so you can say no!).

  20. Winefan

    Really enjoy the new layout and design, looks fantastic! Hope your recovery is going well.

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