May 2013

Spring is finally here, and along with it comes a whole new hunting season. I’m not referring to the spring turkey season; I’m talking about the spring foraging season. As the woods and prairies come alive with new growth, a plethora of wild edibles come into season. From May until the first snow falls, there are literally thousands of wild plants that grow in the wild. And these plants, berries, and mushrooms are as delicious – if not more delicious – than anything you can buy in the grocery store. I love getting out into the woods and finding wild foods that I can take home, not just because of their distinctive flavors but also because foraging is a great way for me to stay connected with nature and to scout possible hunting areas for the upcoming fall hunting season. 

What snack do you turn to between meals, after a workout, or following a physically demanding project (like running a race or putting in the garden!)? Snacking choices say a lot about what the body needs – to replace and rebalance nutrients, restore fluids and enable overworked parts to recover.

This is the seventh article in a series about attending Culinary School.

As a hunter, one of my primary thoughts when I am out in the field or forest is: How am I going to use whatever I kill? One of the complaints I hear from people who hunt is that they get tired of the same old ways of preparing wild game. It seems like a lot of hunters let their wild game go to waste or give it away because they don’t understand how versatile wild game can be. I grew up in a family that took most of the venison we shot and turned it in to summer sausage or jerky -- not very creative. We ended up giving a lot of it away because after eating the first 30 pieces of jerky or summer sausage sandwiches every day for a week, you lose interest and don’t want to eat either anymore.