Too many hunters hate on snow geese. They are not “sky carp.” They are more like flying grass-fed beef. Here’s how to cook them.
Essays and Stories
I complete the North American quail slam – all six species – with an unforgettable hunt in Arizona.
I am finally home from book tour, finally able to return to doing what I do best: Working with wild foods.
My world is a maelstrom right now, and it is only the occasional foray into nature that keeps me on an even keel.
Sage grouse have an undeserved reputation as poor table fare. Here are tips and tricks to cooking and eating your next sage hen.
A sage grouse hunt these days is a ceremonial act. But that does not make it less important. We need to remain able to hunt these animals, and that means doing the hard work to conserve them.
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.
Tidepools capture me like nothing else, and I am certain I am not the only one who has carried this fascination well into middle age. Tidepools capture us because they are a microcosm of life: A world in a puddle. And, as it happens, an edible world.