wild food

This episode is a conversation with Doug Duren and Chris Ladika all about private land conservation and how a COOP conservation model could lead to more access to local food.

Episode Overview

• Why we should care about conservation as participants in nature?
• What a Land and Game Management COOP could look like and how it can help accomplish conservation goals on private land, as well as help us get access to quality local food
• Hunting, Chronic Wasting Disease (CWD) and why it is a pressing issue we need to be aware of!

Connect with Doug:
Instagram: https://www.instagram.com/dougduren
www.dougduren.com

Support the podcast on Patreon:
https://www.patreon.com/poldiwieland

Ancestral Supplements Referral Link:
https://bit.ly/2KqBS7e

Thank you for subscribing and sharing the show with your family and friends.

Subscribe with this link:
linktr.ee/yearofplenty

Or subscribe directly using your podcast app. The show is available on Apple Podcasts, Spotify, Google Podcasts and many other platforms!

Please rate and review the show in the Apple Podcast app. This always helps the show get ranked so that more curious foodies can explore real food and drink with us.

I want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RT

Do you follow the podcast on social media yet?
IG: https://www.instagram.com/poldiwieland/
Twitter: https://twitter.com/theyearofplenty
Facebook: https://www.facebook.com/theyearofplenty/

This week's episode is a conversation with Taus and John who recently premiered their new film series called Truth 'N Food. This a FREE 10-episode series that tells the stories of food purveyors and people involved in the local food movement.

Episode Overview:

• The journey behind Truth 'N Food
• What it has been like starting an independent film project in the current food media landscape
• Sneak peek into some of the stories you can expect in season one
• A discussion on why we need to start cooking at home again
• Taus's simple food ideas you need to try at home

Do you follow the podcast on social media yet?
IG: https://www.instagram.com/poldiwieland/
Twitter: https://twitter.com/theyearofplenty
Facebook: https://www.facebook.com/theyearofplenty/

Connect with Taus and John:
Website: https://www.truthnfood.com/
Youtube: https://www.youtube.com/channel/UC54adVOS_RGzcMfBwL9XCdQ
Instagram: https://www.instagram.com/truthnfood/
Facebook: https://www.facebook.com/truthnfood
LinkedIn: https://www.linkedin.com/company/truthnfood/
Twitter: https://twitter.com/truthnfood

Ancestral Supplements Referral Link:
https://bit.ly/2KqBS7e

Support the podcast on Patreon:
https://www.patreon.com/poldiwieland

Thank you for subscribing and sharing the show with your family and friends.

Subscribe with this link:
linktr.ee/yearofplenty

Or subscribe directly using your podcast app. The show is available on Apple Podcasts, Spotify, Google Podcasts and many other platforms!

Please rate and review the show in the Apple Podcast app. This always helps the show get ranked so that more curious foodies can explore real food and drink with us.

I want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RT

Can I eat the mushrooms growing on that tree? Which plants from the backyard can I eat? How do the plants teach me about my environment? On this episode of Time For Lunch, Hannah and Harry are heading out to the wood (or backyard or park) to gather wild edible plants; also known as foraging! We learn from foraging experts Jeremy Umansky and Maureen Johnson about their wild and wonderful eating habits. Plus, Harry shares a recipe for wild foraged mushrooms, we hear some new jokes, and learn lots and lots of fun facts!

If you’d like to hear your voice on the show, ask a grownup to help you record yourself using the voice memo app on an iPhone and email your questions, jokes, and recipes to timeforlunchpodcast@gmail.com. 

Heritage Radio Network is a listener supported nonprofit podcast network, support Time For Lunch by becoming a member!

This program is supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.

Time For Lunch is Powered by Simplecast. 

Feasting Wild - Book for sale - https://www.amazon.com/Feasting-Wild-Search-Last-Untamed/dp/1771645334

Review of Book: https://www.outsideonline.com/2412397/feasting-wild-book-review-gina-rae-la-cerva

Website: https://ginaraelc.com/

Instagram: https://www.instagram.com/feastingwild/

Twitter: https://twitter.com/ginaraelc

Wild Common Website: wildcommon.com 

This episode is a deep dive into fish and mercury. Have you ever heard about possible mercury toxicity from eating fish? Listen to find out if this is a concern.
Overview:

• What is mercury?
• How can we get exposed to too much?
• Why is the mercury and selenium ratio important?

Thank you for subscribing and sharing the show with your family and friends.

Subscribe with this link:
linktr.ee/yearofplenty

Or subscribe directly using your podcast app. The show is available on Apple Podcasts, Spotify, Google Podcasts and many other platforms!

Please rate and review the show in your podcast app. This always helps the show get ranked so that more curious foodies can explore real food and drink with us.

Support the podcast on Patreon:
https://www.patreon.com/poldiwieland

I want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RT

Do you follow the podcast on social media yet?
IG: https://www.instagram.com/poldiwieland/
Twitter: https://twitter.com/theyearofplenty
Facebook: https://www.facebook.com/theyearofplenty/

Sources:
https://chriskresser.com/5-reasons-why-concerns-about-mercury-in-fish-are-misguided/
https://dec.vermont.gov/sites/dec/files/wmp/SolidWaste/Documents/fishadvisorycard.pdf
https://33q47o1cmnk34cvwth15pbvt120l-wpengine.netdna-ssl.com/wp-content/uploads/Selenium_Poster_final.png
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3514465/
https://draxe.com/health/mercury-poisoning/
https://www.ncbi.nlm.nih.gov/pubmed/24192499

This episode is all about ice fishing fundamentals and cooking those delicious fish. It features a conversation with my friends and fellow outdoorsmen Drew Klabon and Sawyer Massie who have been ice fishing all their lives. If you have always wanted to get into this amazing winter activity, but don't know where to start well then this is the episode for you! But even if you aren't interested in catching your own fish, I think you will still walk away with a lot of new information and a better appreciation for fish as food.

Overview:

• Why ice fishing is so great
• Most memorable ice fishing stories
• Ice Fishing Fundamentals
• Cooking fresh fish!

Thank you for subscribing and sharing the show with your family and friends.

Subscribe with this link:
linktr.ee/yearofplenty

Or subscribe directly using your podcast app. The show is available on Apple Podcasts, Spotify, Google Podcasts and many other platforms!

Please rate and review the show in your podcast app. This always helps the show get ranked so that more curious foodies can explore real food and drink with us.

Support the podcast on Patreon:
https://www.patreon.com/poldiwieland

I want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RT

Do you follow the podcast on social media yet?
IG: https://www.instagram.com/poldiwieland/
Twitter: https://twitter.com/theyearofplenty
Facebook: https://www.facebook.com/theyearofplenty/

In this episode, I talk with my friend and fellow foodie Jesse Graves about Conscious Eating and what it means to us. We also share some practical cooking tips.

Overview:

• Our definitions of conscious eating
• What motivated Jesse to think more deeply about this concept
• How the meaning of conscious eating can change for people living in different places

Thank you for subscribing and sharing the show with your family and friends.

Subscribe with this link:

linktr.ee/yearofplenty

Or subscribe directly using your podcast app. The show is available on Apple Podcasts, Spotify, Google Podcasts and many other platforms!

Please rate and review the show in your podcast app. This always helps the show get ranked so that more curious foodies can explore real food and drink with us.

Support the podcast on Patreon:
https://www.patreon.com/poldiwieland

I want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RT

Do you follow the podcast on social media yet?

IG: https://www.instagram.com/poldiwieland/

Twitter: https://twitter.com/theyearofplenty

Facebook: https://www.facebook.com/theyearofplenty/

This episode is all about Hen of the Woods mushroom (aka Maitake). There are tons of wild mushrooms popping up in the fall. If you are into foraging or just starting out, Hen of the Woods is one of those choice edible mushrooms you absolutely have to add to your list of wild foods!

Overview:

• How to identify and find it
• How to cook it
• How to clean and preserve it
• Possible medicinal properties

Thank you for subscribing and sharing the show with your family and friends.

Subscribe with this link:

linktr.ee/yearofplenty

Or subscribe directly using your podcast app. The show is available on Apple Podcasts, Spotify, Google Podcasts and many other platforms!

Please rate and review the show in your podcast app. This always helps the show get ranked so that more curious foodies can explore real food and drink with us.

Support the podcast on Patreon:
https://www.patreon.com/poldiwieland

I want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RT

Do you follow the podcast on social media yet?

IG: https://www.instagram.com/poldiwieland/

Twitter: https://twitter.com/theyearofplenty

Facebook: https://www.facebook.com/theyearofplenty/

Pickled Hen of the Woods Recipe:

https://www.healthstartsinthekitchen.com/pickled-maitake-mushrooms-aka-sheeps-head-hen-woods/

Sources:

https://botit.botany.wisc.edu/toms_fungi/nov2006.html

https://sites.google.com/site/wisconsinswildmushrooms/Home/hen-of-the-woods

https://blog.mycology.cornell.edu/2006/11/10/stalking-the-hen-of-the-woods/

https://www.mushroomexpert.com/grifola_frondosa.html

http://americanmushrooms.com/edibles1.htm

https://books.google.com/books?id=ldXRCQAAQBAJ&pg=PA14#v=onepage&q&f=false

https://www.healthstartsinthekitchen.com/5-ways-to-preserve-maitake-hen-of-the-woods-mushrooms/

https://www.youtube.com/watch?v=C0SxhSDOmHc

https://www.youtube.com/watch?v=VfhhOO7_e_Q&t=1s

This episode is another Foodies' Roundtable with my friends Caleb Sindic and Michael Doering. All of us believe that the wild provides quality food. Moreover, we love to cook with fire!

Overview:

• Hunting, fishing, and foraging throughout 2019
• Cooking with fire in the outdoor kitchen
• New foods we discovered
• Food-related stories from the internet

Thank you for subscribing and sharing the show with your family and friends.

Subscribe with this link:

linktr.ee/yearofplenty

Or subscribe directly using your podcast app. The show is available on Apple Podcasts, Spotify, Google Podcasts and many other platforms!

Please rate and review the show in your podcast app. This always helps the show get ranked so that more curious foodies can explore real food and drink with us.

Support the podcast on Patreon:
https://www.patreon.com/poldiwieland

I want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RT

Do you follow the podcast on social media yet?

IG: https://www.instagram.com/poldiwieland/

Twitter: https://twitter.com/theyearofplenty

Facebook: https://www.facebook.com/theyearofplenty/

This episode is about harvesting asparagus in the wild! Asparagus doesn't just grow in gardens. It can also be found in certain spots in nature. I encourage you to check out this episode if you love eating asparagus. It is easy to find outside and can yield a lot of harvest during the season.

Thank you for subscribing and sharing the show with your family and friends.

Subscribe with this link:

linktr.ee/yearofplenty

Or subscribe directly using your podcast app. The show is available on Apple Podcasts, Spotify, Google Podcasts and many other platforms!

Please rate and review the show in your podcast app. This always helps the show get ranked so that more curious foodies can explore real food and drink with us.

Support the podcast on Patreon:
https://www.patreon.com/poldiwieland

I want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RT

Do you follow the podcast on social media yet?

IG: https://www.instagram.com/poldiwieland/

Twitter: https://twitter.com/theyearofplenty

Facebook: https://www.facebook.com/theyearofplenty/

USDA MAP:

https://plants.usda.gov/core/profile?symbol=ASOF

Known to millions as "Mary Ann," one of Gilligan's Island's seven iconic castaways, Dawn Wells is a television legend. So sit right back, and you'll hear a tale - a tale of Dawn's nostalgic past, a philosophy professor's take on the ethics of eating animals, and food facts from a precocious 9 year-old Ginger on this episode of YLM.

Follow along on Instagram!

Please subscribe to the *new* Your Last Meal newsletter so you can be the first to know about events, giveaways & content only available to subscribers!

Support the show: http://rachelbelle.substack.com

See omnystudio.com/listener for privacy information.

This week on Eat Your Words, host Cathy Erway is joined by Pascal Baudar, a wild food researcher and a self-styled “culinary alchemist” based in Los Angeles.He has served as a wild food consultant for several TV shows including MasterChef and Top Chef Duels, and has been featured in numerous other TV shows and publications. His new book is titled The New Wildcrafted Cuisine: Exploring the Exotic Gastronomy of Local Terroir.