- Wild Game
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Out & About
My first trip to France was a mixed bag, culinarily speaking. In nine days of binge eating and drinking, nothing I ate could best the best I’ve eaten in America. But make no mistake: The French know how to eat, and eat well. They can teach us a few things even yet.
A great many of you reading this are new to hunting and fishing. My advice is always to work at first with experienced friends – or guides. But there is an etiquette to working with a hunting and fishing guide you need to learn. This should get you started.
I did it! I won the James Beard Award for Hunter Angler Gardener Cook! I am home from an amazing weekend that has left me reeling, As it sinks in, I realize that winning this award is as close as I’ll ever get to an Olympic medal.
Plans for my 2013-2014 book tour for “Duck, Duck, Goose” — yep, we have an official title now — are already afoot! It’s looking like the tour will be about 50 cities in 38 states in four months. Hope my little truck (and I) can take it!
Homecoming. More than 100 people came out to Grange in Sacramento last night for a special “Hunt, Gather, Cook” dinner. No pressure, right? Actually, no. Great food, great company. A great night.
The core of each stop on my book tour is a special dinner that highlights the wild foods of that region in that season. If the first dinner in Austin is an indicator, this will be a moveable feast of epic proportions.
By the time you read this, I will be hurtling down a highway in my battered old pickup, heading into an unknown future. My stomach is grinding, my mind whirring twice as fast as I am driving.
Here it is: My book tour schedule. It’s short on standard book readings, long on eating. Isn’t that as it should be? Check here often folks, as I am updating this post on a weekly basis!
Every forager has a happy place, a place you know intimately yet discover something new each time you visit. A sanctuary. A refuge. Mine is along the Northern California coast.
I’ll be doing some cooking classes in May that I hope you can come to! One is a pasta-making class in Sacramento, the other a sausage-making class in Marin.