A Monthly Message
Hey there,
This is Hank. I posted this page to ask you to consider subscribing to my newsletter.
Each month I write a newsletter about my comings and goings, what I am foraging, fishing and hunting for — what’s in season all over the country — as well as my public events and special offers, like discounts on gear and advance notice about cooking classes or schools. It’s a chance for me to talk directly to you, without the filter of Instagram, Facebook (did you know that even if you “like” HAGC, Facebook doesn’t necessarily let you see what I post?) or the noise of Twitter.
The newsletter will never replace the immediacy of live chatting on social media, which is why I will remain on Facebook, Twitter and Instagram. But if I have something important to announce, or if you want to contact me and be certain I’ll get it, the newsletter is the best way.
So I hope you’ll sign up. I email my latest recipes and how-tos and essays, as well as one newsletter a month, and will only add other notes to you when and if there is something immediate and pressing to announce. I promise to not clog your email, and I promise not to give or sell your personal information to anyone else.
Here’s how to subscribe:
Thanks in advance!
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Note, I will never give away or sell your email address to anyone, and neither will aWeber, our newsletter service. I hate spam as much as you do. If you decide you don’t want to receive email updates anymore, you can always unsubscribe; there is a link to do just that at the bottom of every newsletter.
Dear Hank. I,ve enjoyed reading your email for some time now here in Australia, and would like to tell you how lucky we are to have abundant wildlife to hunt and eat. As my wife is Thai and master chef number one (in my opinion) we use venison in all her recipes that call for beef. We also grow most of the asian herbs and vegetables in our garden so I would have to be the luckiest husband in the world. Having two brothers who have a boat each there in no need to buy any seafood as we catch our own.We live of the land you could say. Best regards from down under.
Hi! I’m interested in the borage ravioli recipe, by the link seems to take me to something for elk skirt steak… thanks for all your good work!!
Hi Hank,
I cure olives at home and have researched quite a bit about spots, fruit fly infestation, or bruises. Still, I’m not 100% confident in my skills.
So I was wondering whether I could send you some pictures from a recent batch I purchased from Penna Olives so I could get your thoughts.
Appreciate the help.
Yianni
Christian from Wisconsin here! Love your recipes! I work near the Milwaukee landmark of Oakland Gyros and have grown up savoring strips of charred garlicky goodness and was wondering if you had any ideas on how to make this at home with venison but without the use of a Gyros broiler or a giant cylinder of meat. Any help would be greatly appreciated!