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Wild Fish and Game PodcastRethinking How We Harvest and Eat Author: Harvesting Nature
The Wild Fish and Game Podcast explores wild food at the intersection of place, season, culture, and craft. Hosted by Justin Townsend and the Harvesting Nature team, the show goes beyond recipes and hunting stories to examine how food is grown, harvested, preserved, and carried through real life. Each episode dives into the whole wild food system, from hunting, fishing, and foraging to butchery, preservation, and cooking, while asking more profound questions about sustainability, tradition, and how people have continuously fed themselves from the land. Along the way, Justin and his co-hosts are joined by chefs, hunters, foragers, biologists, writers, and cultural knowledge-keepers who help connect ecology to the table. Whether discussing regional foodscapes, seasonal harvests, preservation techniques, or modern wild-food culture, the Wild Fish and Game Podcast is about learning to eat with the land rather than against it. Harvesting Nature is a wild food media company dedicated to education, conservation, and self-reliance through hunting, fishing, and foraging. Questions, feedback, and guest suggestions can be sent to whatscooking@harvestingnature.com. Language: en Genres: Arts, Food, Sports, Wilderness Contact email: Get it Feed URL: Get it iTunes ID: Get it |
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Episode 288: The Wild Pantry, Part VIII: Preserving North America’s Wild Foods Before Refrigeration
Tuesday, 3 November, 2026
Summary: Justin and Adam trace North American food preservation from Indigenous practices to frontier provisions, showing how seasonal abundance, travel, trade, and winter scarcity shaped what people ate. They explain traditions including pemmican, preserved fish, wild rice, hominy, roots, dried berries, and maple sugar, while noting that historical methods require modern food-safety care. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices The Art of Venison Sausage Making "Smoke All Day" Ka'ikena Scanlan Chapters: 00:00 Why food preservation mattered before refrigeration 03:05 Seasonality, travel, storage, and Indigenous food systems 08:23 Choctaw hunger seasons and preparing for winter 10:38 Pemmican: portable energy for travel and trade 20:03 Salmon runs, drying racks, and preserved fish 25:59 Migratory waterfowl, small game, and useful fats 32:00 Salt pork, barrel provisions, and the history of jerky 39:33 Wild rice, hominy, and storing grains and crops 47:34 Camas, roots, and seasonal harvesting grounds 55:07 Dried berries, hickory nuts, and maple sugar 01:00:10 What these preservation traditions made possible Takeaways: “preservation transformed a short lived abundance into, you know, a supply that could last for months” “removing that water greatly reduces the weight in bulk.” “They didn't show up into a vacuum.” “you need to be prepared.” “for reliable long term storage, people are using very like aggressive drying methods” “make sure you're doing it properly because a lot of those old ways can kill you and your family.” “wild rice isn't actually rice as we think of it. It is a seed, in fact.” “it allows the the outside exterior, the skin ... to be separated from the inside.” “the entire landscape could function as a managed food resource” “preservation was about a lot more than simply preventing spoilage.” Keywords: North American food preservation, Indigenous foodways, pemmican, wild food, traditional food preservation, salmon drying, wild rice, hominy, jerky, maple sugar Learn more about your ad choices. Visit megaphone.fm/adchoices
