Showing results for "Wild" in Food & Wine

Chasing chocolate down the supply chain and back through history, Jacobsen travels the rainforests of the Amazon and Central America to find the chocolate makers, activists, and indigenous leaders who are bucking the system that long ago abandoned wild and heirloom cacao in favor of high-yield, low-flavor varietals preferred by Big Chocolate.

Long before the advent of conventional farming methods - which have focused on constant growth, human intervention, and genetic homogeneity - the apple had already grown to become the ubiquitous all-American symbol it is today. Known for their hardiness, ability to adapt to new environments, natural diversity, and plentiful bounty, wildly grown apples were once known as “America’s fruit” throughout the trading world.

An immersive journey through the culture and cuisine of one Japanese town, its forest, and its watershed - where ducks are hunted by net, saké is brewed from the purest mountain water, and charcoal is fired in stone kilns - by an American writer and food stylist who spent years working alongside artisans.

A living legend, “Wildman” Steve Brill leads us on a lively and entertaining tour through the Northeastern United States as he shares tips on foraging in densely populated areas like New York’s Central Park and rural areas throughout New England. We follow the seasons: wild ramps in the spring, the first mushrooms of summer, and in autumn, wild edible berries in Central Park—more than you’ll find at your local supermarket!—plus roots and nuts you can keep all winter long.

In early August 1889, César Ritz, a Swiss hotelier highly regarded for his exquisite taste, found himself at the Savoy Hotel in London. He had come at the request of Richard D'Oyly Carte, the financier of Gilbert & Sullivan's comic operas, who had modernized theater and was now looking to create the world's best hotel. D'Oyly Carte soon seduced Ritz to move to London with his team, which included Auguste Escoffier, the chef de cuisine known for his elevated, original dishes.

Renowned outdoors expert and New York Times bestselling author Dave Canterbury provides you with all you need to know about packing, trapping, and preparing food for your treks and wilderness travels. Whether you're headed out for a day hike or a weeklong expedition, you'll find everything you need to survive—and eat well—out in the wild. Canterbury makes certain you're set by not only teaching you how to hunt and gather, but also giving you recipes to make while on the trail.

Two centuries ago, nearly half the North American diet was foraged, hunted, or caught in the wild. Today, so-called “wild foods” are becoming expensive luxuries, served to the wealthy in top restaurants. Meanwhile, people who depend on wild foods for survival and sustenance find their lives forever changed as new markets and roads invade the world’s last untamed landscapes. In Feasting Wild, geographer and anthropologist Gina Rae La Cerva embarks on a global culinary adventure to trace our relationship to wild foods.

Spending time in nature is good for both our bodies and minds - but with our hectic lives (not to mention the unreliable British weather), it can be hard to get outside as much as we'd like. But fear not: we've selected some of BBC Radio 4's best nature documentaries to transport you to the great outdoors - and encourage you to take your own trip into the wild.

Most people don’t expect wood to flavor their food beyond the barbecue, if at all, and gastronomists rarely discuss the significance that wood has on ultimate taste. But trees and wood have a far greater influence over our plate and palate than you might think. A world trip brimming with fascinating encounters, unexpected turns, beautiful landscapes, scientific discoveries, and historic connections, The Flavor of Wood is the story of a passionate flavor hunter, and offers listeners unparalleled access to some of the world’s highest quality cuisine and unknown tree flavors.

The Ultimate Hunters Wild Game Cookbook Guide is a first-of-its-kind treasure trove of more than 200 easy and simple mouthwatering recipes that will elevate your cooking game and transform the way you enjoy popular North American animals. This cookbook is the definitive guide to mastering the art of cooking wild game the native way!

How to safely store fish, wild game, beef, pork, and poultry by canning, smoking, salt curing, freezing, freeze-drying, dehydrating, and brining—for camping, RVing, hiking, long-term storage, and doomsday preppers. Born from this need is our journey to finding ways to store food safely. Food preservation is a large part of human history.

In Wild Edibles, Sergei Boutenko’s bestselling work on the art and science of live-food wildcrafting, listeners will learn how to safely identify 60 delicious trailside weeds, herbs, fruits, and greens growing all around us. It also outlines basic rules for safe wild-food foraging and discusses poisonous plants, plant identification protocols, gathering etiquette, and conservation strategies.

Together, they settled on the title, Stalking the Wild Asparagus. No one expected that this iconic title would become part of the American language, nor did they anticipate the revival of interest in natural food and in environmental preservation in which this book played a major role. Euell Gibbons became an unlikely celebrity and made many television appearances. Stalking the Wild Asparagus has sold the better part of half a million copies since the original publication, and has been continuously in print since 1962.

Upstream is an in-depth and timely look at salmon - one of the last wild foods on our table - for fans of Susan Orlean, Mark Kurlansky, and John McPhee. As the author travels to meet a variety of colorful people associated with this unique species, from Alaskan anglers to fish farm owners to four-star chefs, he reports on its remarkable place at the intersection of nature, commerce, cuisine, and human history.

Wild Food Outdoors is all about ethical hunting, fishing, and foraging. We celebrate the beautiful meals we make from wild food and the adventures that make the meals possible. Whether you're new to taking responsibility for your own food or a seasoned pro, the Wild Food Outdoors podcast is for you.

Learning about wine will not only increase your appreciation for the drink, but will expand your mind. There is so much more to wine than a color and a name. Even the same type of wine made by different distilleries can have differences in flavor and aroma. It’s also not that hard to learn about wine once you get started. The best part, I feel, is that this is something that you can do with friends. Wine can bring people together. Beyond learning about how to taste wine, you can learn how to pair wine to your meal, or vice versa. You can impress people with your skills for pairings.

Hosted by three hunting and fishing buddies with a lifetime of culinary experience between them, Outdoor Journal Radio's Eating Wild podcast brings folks from all walks of life to the boat, tree stand, and kitchen to tell the stories and answer the questions around the pursuit and preparation of wild fish and game.

Do you like to eat sustainable, foraged food? In this podcast we will talk to the people who are involved in all types of wild eating, cooking, foraging and hunting.

Join Justin Townsend and the Harvesting Nature Crew as they guide you through the world of cooking wild fish and game meat, their adventures to obtain food, and the lessons learned along the way. They are also frequently joined by some of the most influential people in the world of wild food to dive deep into food conversation to positively promote the lifestyle of harvesting, cooking, and eating wild food. Harvesting Nature is a media outlet with the main focus to educate and inspire those wishing to live the outdoor lifestyle with a focus of hunting, foraging, and fishing for food. Follow ...

Learn to preserve your wild game meat for long-term storage. Ultimately, meat and game preservation has been around for thousands of years. It’s not a modern concept, and methods of preservation can be found in all ancient societies. For many, this book might seem unnecessary. Why bother preserving wild game in this way? Throw it in the freezer and hope for the best! For me, it’s absolutely an essential part of hunting, cooking, and respecting both the animal you’re consuming and the land it came from.