Wild and Delicious, Jason Thornton

Chlebowski is located in the U.S. in central Pennsylvania, almost the dead centre of the state a little north of the capital of Harrisburg. This is rural country. You can hear the clip-clop of horses as the Amish buggies go by many a morning where he has a farm of seven and a half acres. The Doc is into the world of charcuterie starting his meat-curing journey about 15 years ago. That was a really a reintroduction for him as his grandfather had a small grocery store in southwestern PA.There they made an array of fresh sausages, had a small butcher shop, and processed deer there in the hunting season. 

At first, he made the family kielbasa, a few venison, and fresh sausages. Then went to a first hog butchering class. Since then, he has gone on to raise pigs. Join us for a deep dive into curing hogs.

We talk about wild food and how to elevate the game.

You can follow him on Instagram @elevatedwild and check out his bio for learning opportunities with the Field to Ford Hunt, a mentored hunt that will rake participants through every step of the hunt from scouting to fileting liver.

You can follow Chef Jade Berg on Instagram @chef_jade_berg Check out the link in his bio for cooking classes he is hosting in November 2022.

Check out Season 1 Chefs Vs Wild on @hulu + @disneyplusca where Berg tackles the wilderness and prepares wild food with foraged (and hunted?) ingredients.

We talk about Kranrod's experience coming to hunting and the role Alberta Conservation Association plays in educating people about the outdoors in Alberta.

You can buy Bill Ash's book here www.bill-ash.com.au/order-nowand check out his website here: www.bill-ash.com.au

Bill is available for group conversations via Zoom about the book. Depending on the number the ‘fee’ would be purchasing a copy of my book. Contact at this email, billash@arccoaching.com.au or via LinkedIn www.linkedin.com/in/bill-ash-494a5145

To start the conversation

Check out a recent video with the Taos Institute here: https://www.youtube.com/watch?v=CvAfR-4FmH8

Follow Brent Reaves on Instagram @ brent_reaves 

You won't regret it.

Jason Thornton resides in southern Louisiana, about 18 to 20 miles from the Gulf of Mexico, where they have balmy summers and pleasant winters. (Don't I wish!) Jason is an avid outdoorsman, spending a lot of time in the great outdoors, whether it be hunting or fishing or foraging or trapping, or just getting ready for one of those seasons. He enjoys time afield with my family and friends. 

He maintains a nice little deer camp about an hour's drive away rom his home. And you will pretty much find him at camp from October to February. 

Jason got introduced to the outdoors by spending time with his grandparents. His grandfather was an avid small game hunter and bird hunter. He loved to hunt Woodcocks squirrel rabbit. They had some dogs and Jason grew up pretty much with him hunting and fishing. We enjoyed fishing a lot and did a whole bunch of fishing with his dad, too. 

Kate says she lives in one of the most beautiful little corners of southwest France along the canal dig around in the farming area. A big river valley, very fertile soil, and very diverse agriculture, including grapes and wine.

She says that as a cook she couldn't have landed in a better place when she came over 30 years ago. Kate operated a Canal Barge, and was cruising along from Holland south, and the boat engine broke down here. She ended up sinking a little bit more time in this area around Agen, and learned to love it. It reminded her of northern California, her most recent home in the US. It's a four season kind of gentle climate, with farming and wine––sort of like Northern California. She says she got stuck in the mud here and bought an old house on the side of the canal where she parked her boat.

Kate has been restoring the place she bought over the years, and created a cooking school that was based there. Recently she decided to quit standing at the stove as much and sit more at her computer, writing. Kate has been working on a new book, that will be a bit memoir plus food, plus stories travel. She's calling it Finding France, because it is about how she found France and  still finds France, and how you could find France, no matter where you live. It's sort of a state of mind. 

As the cooking school winds down, Kate is pivoting her guest house into a creative residency for writers, photographers and cooks, and anybody in the food arts basically, to come like an artist residency. 

This is  my goal!

Roper said, "I am very fortunate to have grown up in a family that was very strong in the outdoors. We we did a lot of camping and  a lot of fishing. I remember being super young, my dad would take my brother hunting, but leave me behind. And I remember crying and  saying to my mom, 'I want to go. Why can't I go?' And she'd always say 'because you're a girl.' And so I kept pushing my dad and kept saying, 'I want to go, bring me along.' I remember this one time, I just went and sat in the truck. 

"This is where I want to be. I wanted to be where the excitement was and where I just felt so great. I remember as a little kid, whether we were camping and quadding, hunting, fishing, shooting gophers, shooting guns, or just practicing––that's where I wanted to be. I wanted to be a part of that. 

Lisa tells listeners about how she came to hunt with her Dad and become very close to him going these kinds of outdoor activities. Too, she shares how very much she misses his presence since he has passed on.

Join us. Lisa will help you Elevate Your Game.

Aron and Tracie are travelling with two four-legged companions. The first leg of the trip took them to the Sunshine Coast via Chilliwack where they noted astounding flood damage. Then on to Powell River and across to Texada Island. Once on the island they foraged for mushrooms, nettles and maple blossoms making these items into a delicious stir-fry to accompany clams they dug for dinner one evening. 

The weather has been fierce. Listen to how they adjusted and gear they added to make life on the road more comfortable.

Is this pod the host Timothy Fowler mentioned he would include his recipes using Spruce tip. Here are a few recipes for using Spruce tips. These were tested last year at www.tateislandlodge.ca

Spruce Tip Jelly

• 6 cups chopped spruce tips
• 6 cups water
• 2 cups white sugar
• 2 packets of Certo pectin 
• 1/4 cup of honey

Combine, boil, steep, strain, cool, package.

Spruce Tip Salt or Sugar:

Combine equal parts spruce tips and salt or sugar, blitz or pulse in a food processor using the cutting blade until the spruce tips are finely chopped. Store in sealed containers in the fridge. The spruce tip sugar makes a great sprinkle on sugar cookies and short bread. The spruce tip salt is a great precook seasoning for red game meats on the smoker. 

Spruce Tip Short Bread Cookies

• 1/3 Cup finely chopped spruce tips
• 1/2 cup white sugar
• 2 cups all purpose flour
• 1 cup cold butter, diced to the size of corn kernels

Blitz sugar and spruce tips until finely chopped. Add flour and diced cold butter to food processor, pulse until the texture of cornmeal. Press into a parchment paper-lined sheet pan. Poke holes in the surface of the dough throughout with a fork. bake at 350F about 20 minute––just until set but not brown. Cut into serving-sized rectangles while the dough is still warm.