Food Afield With John Schneider

I get to sit and talk with new friend and wild food chef, Rikki Folger. Rikki tells her story of progressing from a Michelin 3 star restaurant in California to her first wild harvest as a hunter! Rikki has had a completely self-determined journey in cooking wild food and she has just been successful in harvesting a wild turkey. A great story of a first harvest! @wild_and_foraged_Visit the Food Afield Podcast website for great member-only benefits! We're also over at Instagram, Vero and Twitter! #foodafieldpodcastPlease be sure to check us out on Instagram. If we've earned it, give us a follow and share the account with your friends and family.Another great way to access more of our content is at the website. There are some great how-to articles along with recipes and gear reviews revolving around traditional bowhunting, back-country camping, fly fishing, and other wild food adventures.Wild food ingredients and how to collect them on the Food Afield Podcast. Thanks for all of your support!Subscribe t

Tori is a hero of mine. I was very glad to be able to sit and talk with her about her hunting and cooking journey so far. She’s had an interesting life and she shares interesting experiences in this interview. Visit the Food Afield Podcast website for great member-only benefits! We're also over at Instagram, Vero and Twitter! #foodafieldpodcastPlease be sure to check us out on Instagram. If we've earned it, give us a follow and share the account with your friends and family.Another great way to access more of our content is at the website. There are some great how-to articles along with recipes and gear reviews revolving around traditional bowhunting, back-country camping, fly fishing, and other wild food adventures.Wild food ingredients and how to collect them on the Food Afield Podcast. Thanks for all of your support!Subscribe to the Traditional Bowhunter Magazine and when you are at the checkout, place the code "foodafield" for a bonus edition of the magazine.

Jennifer and Keith from Ramshackle Homestead join us on the podcast this week. We talk about homesteading challenges and successes as well as some hunting and food ideas as well. Oh ya, and Jen got shot once. So there’s that too.Visit the Food Afield Podcast website for great member-only benefits! We're also over at Instagram, Vero and Twitter! #foodafieldpodcastPlease be sure to check us out on Instagram. If we've earned it, give us a follow and share the account with your friends and family.Another great way to access more of our content is at the website. There are some great how-to articles along with recipes and gear reviews revolving around traditional bowhunting, back-country camping, fly fishing, and other wild food adventures.Wild food ingredients and how to collect them on the Food Afield Podcast. Thanks for all of your support!Subscribe to the Traditional Bowhunter Magazine and when you are at the checkout, place the code "foodafield" for a bonus edition of the magazine.

Wild game cook extraordinaire, Jeff Benda joins me in conversation on the Food Afield podcast. In this episode, Jeff helps inspire me with his methodology in adapting recipes to spotlight wild protein ingredients. Follow Jeff on Instagram at @wildgameandfish for great posts on the wild game food he prepares, and the hunting expeditions he enjoys!Visit the Food Afield Podcast website for great member-only benefits! We're also over at Instagram, Vero and Twitter! #foodafieldpodcastPlease be sure to check us out on Instagram. If we've earned it, give us a follow and share the account with your friends and family.Another great way to access more of our content is at the website. There are some great how-to articles along with recipes and gear reviews revolving around traditional bowhunting, back-country camping, fly fishing, and other wild food adventures.Wild food ingredients and how to collect them on the Food Afield Podcast. Thanks for all of your support!Subscribe to the Traditional Bowhunter Magazi

Kevin Kossowan and I head out to the Rocky Mountains in mid March to backpack, camp and ice fish for the elusive Lake Trout of Spray Lakes. Kevin filmed episode 1 of season 8 of his award winning series, From The Wild; and, then we recorded enough material for a decent little Food Afield podcast episode! Fishing for Lake Trout, and especially ice fishing for them is a difficult process at Spray Lakes. Actually, the process itself isn’t what is hard, being successful at harvesting any fish in this lake is the real problem. But, we seemed to figure it out near the end of the trip, in true fashion for most of our outings.Visit the Food Afield Podcast website for great member-only benefits! We're also over at Instagram, Vero and Twitter! #foodafieldpodcastPlease be sure to check us out on Instagram. If we've earned it, give us a follow and share the account with your friends and family.Another great way to access more of our content is at the website. There are some great how-to articles along with reci

Don Thomas is a legend in the outdoor hunting and fishing community. He is widely considered to be amongst the best outdoor authors in the world and his traditional bowhunting, fly fishing, and wingshooting adventures span the globe. Don has written more than 20 best-selling books and countless articles; and, he always tells a great story. It is my honour to present to you my friend, Don Thomas, on the Food Afield Podcast.Visit the Food Afield Podcast website for great member-only benefits! We're also over at Instagram, Vero and Twitter! #foodafieldpodcastPlease be sure to check us out on Instagram. If we've earned it, give us a follow and share the account with your friends and family.Another great way to access more of our content is at the website. There are some great how-to articles along with recipes and gear reviews revolving around traditional bowhunting, back-country camping, fly fishing, and other wild food adventures.Wild food ingredients and how to collect them on the Food Afield Podcast

Continuing our discussion on cooking with fire and the fuel we use...wood! Executive Chef John Horne joins me on this episode to share his thoughts on cooking with wood and wild food. John is absolutely one of Canada’s top chefs. This is a very rare opportunity. Hope you enjoy!Visit the Food Afield Podcast website for great member-only benefits! We're also over at Instagram, Vero and Twitter! #foodafieldpodcastPlease be sure to check us out on Instagram. If we've earned it, give us a follow and share the account with your friends and family.Another great way to access more of our content is at the website. There are some great how-to articles along with recipes and gear reviews revolving around traditional bowhunting, back-country camping, fly fishing, and other wild food adventures.Wild food ingredients and how to collect them on the Food Afield Podcast. Thanks for all of your support!Subscribe to the Traditional Bowhunter Magazine and when you are at the checkout, place the code "foodafield&q

A very important part of wild food and outdoor cooking is the heat source. However, cooking with wood is so much more than heat. There are so many different ways to use wood to impart flavour profiles in your wild harvested dishes. In this episode we chat with filmmaker Kevin Kossowan about his "Wood Library" and some of the ways that he uses wood in the wild. Part 2 of this episode, which will air separately, features Chef John Horne. John is one of Canada's top chefs and his restaurant Canoe is the quintessential taste of Canada.Visit the Food Afield Podcast website for great member-only benefits! We're also over at Instagram, Vero and Twitter! #foodafieldpodcastPlease be sure to check us out on Instagram. If we've earned it, give us a follow and share the account with your friends and family.Another great way to access more of our content is at the website. There are some great how-to articles along with recipes and gear reviews revolving around traditional bowhunting, back-country

Jeff Lander of Primitive Outfitting provides the highlight of this episode with his story of the mauling that one of his friends received at the hands of a black bear. The story is a complete lesson on camp cleanliness and bear risk management. We also have a great little visit from Timothy Fowler, columnist with Bear Hunting Magazine and chef. Tim is gracious enough to share his technique on making the classic peasant dish, Osso Buco made with cross-cut bear shanks. Please check out and subscribe to the newsletter at www.foodafieldpodcast.comVisit the Food Afield Podcast website for great member-only benefits! We're also over at Instagram, Vero and Twitter! #foodafieldpodcastPlease be sure to check us out on Instagram. If we've earned it, give us a follow and share the account with your friends and family.Another great way to access more of our content is at the website. There are some great how-to articles along with recipes and gear reviews revolving around traditional bowhunting, back-country ca

A wonderful conversation with bartender and foodie, Melissa Fin, about all things wild cocktail. Mel and I chat about the how-tos of foraging ingredients for tinctures and syrups. Then we get into wild-created gins and how to create wild cocktails for home and camp! A stellar episode!Visit the Food Afield Podcast website for great member-only benefits! We're also over at Instagram, Vero and Twitter! #foodafieldpodcastPlease be sure to check us out on Instagram. If we've earned it, give us a follow and share the account with your friends and family.Another great way to access more of our content is at the website. There are some great how-to articles along with recipes and gear reviews revolving around traditional bowhunting, back-country camping, fly fishing, and other wild food adventures.Wild food ingredients and how to collect them on the Food Afield Podcast. Thanks for all of your support!Subscribe to the Traditional Bowhunter Magazine and when you are at the checkout, place the code "fooda

An episode dedicated to a successful boreal forest grouse hunt. I manage to knock down a couple Ruffed Grouse and Spruce Grouse on a solo hunt. Then I head into my echo chamber of a kitchen to fry up some fast food from slow food ingredients. It was such a great meal. Enjoy the show! Visit the Food Afield Podcast website for great member-only benefits! We're also over at Instagram, Vero and Twitter! #foodafieldpodcastPlease be sure to check us out on Instagram. If we've earned it, give us a follow and share the account with your friends and family.Another great way to access more of our content is at the website. There are some great how-to articles along with recipes and gear reviews revolving around traditional bowhunting, back-country camping, fly fishing, and other wild food adventures.Wild food ingredients and how to collect them on the Food Afield Podcast. Thanks for all of your support!Subscribe to the Traditional Bowhunter Magazine and when you are at the checkout, place the code "fooda

I have spent 9 out of the past 21 days fly fishing trout on different streams and rivers in the Alberta backcountry. This episode covers the From The Wild episode that Kevin Kossowan, Jeff Senger, and I filmed. Then I come back to the same area on a solo trip a week later and am eventually joined by Jeff and his two daughters, Paige and Ainsley. We go over some fly fishing basics and enjoy a little in-camp smoked whitefish.Visit the Food Afield Podcast website for great member-only benefits! We're also over at Instagram, Vero and Twitter! #foodafieldpodcastPlease be sure to check us out on Instagram. If we've earned it, give us a follow and share the account with your friends and family.Another great way to access more of our content is at the website. There are some great how-to articles along with recipes and gear reviews revolving around traditional bowhunting, back-country camping, fly fishing, and other wild food adventures.Wild food ingredients and how to collect them on the Food Afield Podcas

A great discussion with Chef Jade Berg! We talk about his evolution into hunting and a little about his cooking career. Then he tells us a great story about his last Blacktail hunt, which was successful; and, he talks us through how to make Blacktail Burritos!Visit the Food Afield Podcast website for great member-only benefits! We're also over at Instagram, Vero and Twitter! #foodafieldpodcastPlease be sure to check us out on Instagram. If we've earned it, give us a follow and share the account with your friends and family.Another great way to access more of our content is at the website. There are some great how-to articles along with recipes and gear reviews revolving around traditional bowhunting, back-country camping, fly fishing, and other wild food adventures.Wild food ingredients and how to collect them on the Food Afield Podcast. Thanks for all of your support!Subscribe to the Traditional Bowhunter Magazine and when you are at the checkout, place the code "foodafield" for a bonus e

I get a chance to have a bit of a bumpy chat with Tyler Wilkins at North Mountain Knives. The connection was delayed in places, a little awkward with some delays, but Tyler is a great guest and gave me a lot of good info on his knives. I also publish a conversation that Kevin Kossowan and I had one afternoon in Bear Camp. We talk about some upcoming trips that will require some ultra-light gear. Then we morph into a totally inspirational conversation on food options that do not include freeze-dried stuff. Enjoy!Visit the Food Afield Podcast website for great member-only benefits! We're also over at Instagram, Vero and Twitter! #foodafieldpodcastPlease be sure to check us out on Instagram. If we've earned it, give us a follow and share the account with your friends and family.Another great way to access more of our content is at the website. There are some great how-to articles along with recipes and gear reviews revolving around traditional bowhunting, back-country camping, fly fishing, and other wi

How to up your game with dry-aging wild meat. In this episode I get to meet Matthew Ochoa (@rockyred86 on Instagram). Matthew is a dry-age meat magician and we talk about some preliminary ideas on how and why to dry age your own wild game at home...or not. At the end of the show, I introduce a new segment called “Guide Tales” and share perhaps my most memorable story from days spent professionally guiding on Great Slave Lake in the Northwest Territories, Canada. Visit the Food Afield Podcast website for great member-only benefits! We're also over at Instagram, Vero and Twitter! #foodafieldpodcastPlease be sure to check us out on Instagram. If we've earned it, give us a follow and share the account with your friends and family.Another great way to access more of our content is at the website. There are some great how-to articles along with recipes and gear reviews revolving around traditional bowhunting, back-country camping, fly fishing, and other wild food adventures.Wild food ingredients and how t

A few Spring days were spent in Bear Camp while filming another episode of "From The Wild" with Jeff Senger and Kevin Kossowan. There is a pretty strong vegetarian vibe in this episode as we explore Fiddleheads and Marsh Marigold, Fireweed, and other edible plants from the northern Boreal forest. From salads and broths to braise liquids and cocktail ingredients, there is so much to learn about the herbs and plants that add variety to our wild diet. Excited to have you along again on my wild Food Afield journey! Jeff gets a little colourful with his language describing things, but that is what we love about him! When Jeff gets rolling, just hit record and stay out of the way. lolVisit the Food Afield Podcast website for great member-only benefits! We're also over at Instagram, Vero and Twitter! #foodafieldpodcastPlease be sure to check us out on Instagram. If we've earned it, give us a follow and share the account with your friends and family.Another great way to access more of our content

In this episode, I am back on the set of the award-nominated series “From The Wild” with Kevin Kossowan and Jeff Senger. We are camped in the boreal forest of northern Alberta hunting Black Bear. One night, after getting back from a successful hunt, we were enjoying some drinks in the wall tent around the wood stove and we got to talking about taboo meats and some other meat-related topics. In the back audio, you can hear the fire crackling in the wood stove. In camp the next day, Kevin goes through the process of preparing a beautiful dish, Braised Rabbit in Garlic Cream! The From the Wild video series can be found at www.fromthewild.caVisit the Food Afield Podcast website for great member-only benefits! We're also over at Instagram, Vero and Twitter! #foodafieldpodcastPlease be sure to check us out on Instagram. If we've earned it, give us a follow and share the account with your friends and family.Another great way to access more of our content is at the website. There are some great how-to artic

My beginnings in the world of traditional archery and bowhunting. A personal story of how I got started with the single string. Visit the Food Afield Podcast website for great member-only benefits!Please be sure to check us out on Instagram. If we've earned it, give us a follow and share the account with your friends and family.Another great way to access more of our content is at the website. There are some great how-to articles along with recipes and gear reviews revolving around traditional bowhunting, back-country camping, fly fishing, and other wild food adventures.Wild food ingredients and how to collect them on the Food Afield Podcast. Thanks for all of your support!Subscribe to the Traditional Bowhunter Magazine and when you are at the checkout, place the code "foodafield" for a bonus edition of the magazine.

I get the chance to sit in Blair's restaurant RGE RD in Edmonton. RGE RD is one of Canada's top restaurants and Blair has a special focus on "untamed cuisine". We have a couple of laughs reliving last November's memorable Whitetail hunt on our farm, where he knocked over his first big game animal. Listen all the way to the end to catch Blair's invaluable advice on properly preparing venison and what to drink with it!2022 Update. This was the second episode ever...and it shows! I cannot believe how much I've improved. A combination of better gear and technique. Still though, the content is good. Blair is a gold mine of culinary information!Visit the Food Afield Podcast website for great member-only benefits! Mentioned in this episode:CreditsThank you to our listeners, especially. We love to see that the Food Afield Podcast is resonating with folks who wish us success and want to contribute to our growth. Sharing the show by word-of-mouth and leaving reviews are crucial to the

The premier episode of Food Afield with John Schneider. Guest Kevin Kossowan talks about his hit vimeo series From the Wild and we talk about our recent fly fishing trip and the ethics of catch and release fishing. Visit the Food Afield Podcast website for great member-only benefits! We're also over at Instagram, Vero and Twitter! #foodafieldpodcastPlease be sure to check us out on Instagram. If we've earned it, give us a follow and share the account with your friends and family.Another great way to access more of our content is at the website. There are some great how-to articles along with recipes and gear reviews revolving around traditional bowhunting, back-country camping, fly fishing, and other wild food adventures.Wild food ingredients and how to collect them on the Food Afield Podcast. Thanks for all of your support!Subscribe to the Traditional Bowhunter Magazine and when you are at the checkout, place the code "foodafield" for a bonus edition of the magazine.