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.
My world is a maelstrom right now, and it is only the occasional foray into nature that keeps me on an even keel.
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.
Whenever I dive into a new topic or hobby, I get a bit obsessive. But there is a method to my madness that can help you quickly learn new things, too.
In this episode of the Hunt Gather Talk podcast, I talk about silence — both of the mind and in nature — as vital to being able to truly enjoy the natural world. Maybe you don’t need to kill your cell phone, but putting it on airplane mode is a good start.
There is no form of fishing I am better at than bottom fishing in the ocean. And here in the West, that means rockfish (rock cod) and lingcod. Here’s how to catch more, from gear to technique, to little tricks and tips that have helped me over the years.
Gruit beer, which is beer made without hops, or with hops as a minor addition, is an ancient practice that deserves to be revived using the wild edible plants all around us.
Since I started Hunter Angler Gardener Cook in 2007, I have posted more than 700 recipes. And while I still intend to post recipes going forward, I plan on writing more about techniques you can use with the wild foods you bring home. Armed with these, you can make your own recipes.