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.
I would be honored if you followed my blog: http://www.camo365.com
Thank you!
thank you for the very interesting article on CWD! That was so helpful and important!!
On plucking birds, how do you get rid of the little fine hairs left in the skin?
Mike: A lighter.
I’ve been experimenting with several of your recipes from Buck, Buck, Moose since I got it for Christmas. This book is such a fantastic resource. The recipes are amazaning and is a must have for any DIY hunter/game processor. It’s really opened my eyes to so many new meal options. Well done!
One question about the corned venison recipe: when you suggest storing it in the cooking liquid, you later refer to it as brine. Are you talking about the fresh water you simmer it in?
Thanks!