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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!

__________________

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.

Comments

Chef Jeff Zahniser CEC says
March 8, 2018 at 8:41 pm
Hank,
Sorry to hear about your illness! I wanted to contact you and tell you that the symptoms you are describing sound a lot like my own story. Not to scare you but I had many of the same symptoms. Fever, night sweats, weight loss. Come to find out after a million tests and several pneumonias. I finally got a doctor to follow through and I got diagnosed with Multiple Myeloma. It even come as a smoldering form in early stages. It is not something they commonly check for. Just passing on information.
Best of luck,
Chef Jeff Zahniser
Valley Springs, CA
Johann says
March 21, 2018 at 2:36 pm
Hank,
I played with your duck prosciutto recipe years ago (I did the modified mini-fridge technique) and I was wanting to get more into charcuterie now.
I’ve been trying to look online to buy a unit that would be designed for that purpose but I’m striking out.
Can you let me know what would be a desired range of temperature and humidity setting that would give me the flexibility to try a variety of charcuterie products?
Thanks in advance
Brian Van Lenten says
April 3, 2018 at 9:13 am

Hey, Hank…
I made your venison chili this weekend as an excuse to use up my remaining freezer stock of venison. It was great! My wife can’t stop eating it! I used a mix of dried Mexican chilies and the chorizo base was a great idea. Thanks!
MARC LABEAU says
May 10, 2018 at 5:27 am
Hank – I’m happy to hear you are on the mend! Seeing you with that halibut reminded me to put in a request for an all fish cookbook!
Hayley Brooke says
June 14, 2018 at 11:30 am
Hi Hank, I have enjoyed following your website for over a year. Great resource for inventive ways to use wild foods. My boyfriend and I are hiking the Pacific Crest Trail right now and I have been using your website as a local guide for plants in California. Thanks so much for your beautiful work. We are about to leave the desert portion of the hike and enter the Sierra Nevadas. It has been super awesome foraging on the trail and getting to see all the plants change everyday. Pine pollen season is here full force in Sequoia National Park. Hope I can finally start to find some mushrooms in the Sierras! Please if you have any tips or advice please be in touch. All the best, maybe we see out there ????