In this episode, I talk with spearfisherman Valentine Thomas all about the pursuit. Lots of stories, what it’s like to hunt underwater, and how to get started in the sport.
Featured
British Parsley Sauce
Classic British parsley sauce, creamy with a touch of mustard, goes very well with fish or white meat poultry or pork.
Turkey Schnitzel
Turkey schnitzel, or turkey cutlets, are easy to make, delicious, and versatile – change the sauce and you change the vibe. Here’s how to cook them.
Pastel Azteca
Pastel azteca is also called budin azteca, and it’s basically Mexican lasagna. Corn tortillas instead of pasta, and lots of Mexican flavors.
Fish Pie with Leeks
A simple recipe for fish pie with leeks, a British classic. You can use one kind of fish or a variety in the filling, which is topped with mashed potatoes and baked.
Hunt Gather Talk: Commercial Fishing
We explore both the romance and the realities of commercial fishing. Tyson Fick and I crewed together on a gillnet boat in Alaska, fishing for salmon. We talk about the tough realities of making a living on the water, as well as why we love it so much.
Mexican Pacholas
Mexican pacholas are a sort of flattened meatball, seared quickly and served with salsa, rice and beans. Any ground meat works here; I used venison.
Pickled Grape Leaves
Pickled grape leaves sound odd, but they are the preserved grape leaves you use for various Mediterranean dishes, like dolmades, the stuffed grape leaves from Greece. If you live in grape country — and most of us do — May through early July is the best time to make pickled grape leaves to use for