John’s professional career as a fishing guide on Great Slave Lake in the NWT and bowhunting guide in Alberta; along with his strong passion for wild food ingredients has led him to this point of sharing his stories and experience through his podcast, Food Afield.
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, walks us through how to make Blacktail Burritos. --- Send in a voice message: https://anchor.fm/foodafieldjohn/message
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! --- Send in a voice message: https://anchor.fm/foodafieldjohn/message
How to up your game with dry-ageing wild meat. 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. --- Send in a voice message: https://anchor.fm/foodafieldjohn/message
Another few days of Spring spent in Bear Camp and filming another episode of "From The Wild" with Jeff Senger and Kevin Kossowan. There is a pretty strong vegetarian vibe this episode as we explore Fiddleheads and Marsh Marigold and 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. lol --- Send in a voice message: https://anchor.fm/foodafieldjohn/message
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Creator Details

Location
Hamlet of Rivière Qui Barre, Alberta, Canada
Episode Count
9
Podcast Count
1
Total Airtime
4 hours, 34 minutes
PCID
Podchaser Creator ID logo 758851