Harvesting Nature Magazine, Summer 2022

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S U M M E R

Real People.

Real Adventure.

Real Food.

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I founded Harvesting Nature back in 2011 as a blog discussing the intersection of wild food andcooking. Through the hard work of many people, it has grown into something far greater.

We are now a multifaceted media company that touches so many areas of the outdoor world.

Our primary focus is on inspiring and educating the outdoor community, experts and novices alike, to get out to hunt, fish, forage, and cook food from the wild. We want to see people step outside of their comfort zone, get off the couch, and find their own adventures for food.

Inadvertently, our growth has established an awesome community of wild food connoisseurs.

The articles and recipes you find in our magazines are written by the most highly passionate members of our community with each person sharing their experiences and expertise for us all. I am continually amazed by the words I read here. Every article we publish opens up my eyes wider to the world of wild food, making me forever motivated to be both a teacher and a student. That thirst for knowledge is what really keeps me going as I look for more pathways to the plate. I hope you too find these pages inspirational, and let them serve as a guide to find your own wilderness, wherever you may be.

Thank you,

Justin Townsend Founder

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Table of Contents

2 Catch & Cook Competition 2022 7

Bass Salad Stuffed Tomatoes

8 Paparazzi on the Prairie 12

Venison Birria Tacos

16 The Progress of Bird Conservation 20

Ragin’ Cajun Rabbit Burger

22 Texas Pig Hunt 27

Smoked Wild Pork Leg with Texas Mop Sauce

28 FEATURE: A Close Look at Hunting’s Role in Conservation 34 Lobstering in the Florida Keys 38 Optimism on the Bitterroot 42 PHOTO ESSAY: Summer Harvests in the Florida Keys 46 Trail Spice 50 WILD EDIBLES: Should Honey Be In Your First Aid Kit? 54 Tips & Tactics for Keeping a Freezer Full

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Catch & Cook Competition 2022

I

t was a typically brisk, hazy morning in Pacific Grove, California, but out past the golfers teeing off at Pebble Beach and expensive cars rolling past magnificent homes on 17 - mile drive, a less -

than - usual scene was taking place. Divers hailing from Calif ornia, Florida, Australia, and beyond were searching Monterey Bay’s frigid, green waters for ingredients to make a meal that would hopefully win them first place in the annual Fin + Forage Catch and Cook for a Healthy Ocean Competition.

Wearing thick neopr ene wetsuits, weighted belts, and long fins, divers bobbed and dipped below the choppy surface, sometimes submerging for minutes at a time, fueled only by the breath they held in their lungs. Other competitors scramble along the tidal rocks, dodging the er rant wave while they kept a keen eye out for tide

by Charles Robinton 4

-pool delicacies like limpets, kelp, and mussels. They hunted with H A R V E S T I N G

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primitive tools, using spearguns, pry bars,

get a bad rap as thrill - seekers who are

access and conserving our wild hunting

and sometimes just their hands, to harvest

only in it for the glory of a trophy when

and fishing environments. Eric’s goal was

any number of fish, invertebrates, and

the reality is that most do it to spend

to make this the largest event of its kind,

plants that th rive along the rugged central

time in the ocean and have a chance

raising over $25,000 in prizes, including

California coastline.

at putting wild food on the dinner table.

custom wooden cutting boards, wine -

When practiced mindfully and within

tasting pack ages, and best - in - class

Fin + Forage’s Catch and Cook

legal bag limits, spearfishing and ocean

chef knives from the event’s presenting

Competition, founded in 2019, focuses

foraging have relatively low impacts on the

sponsor, Messermeister. Competitive slots

on meals prepared with wild - harvested

environment.

in the event sold out within the first 24

seafood. A panel of professional judges

hours.

also award points for other ingredients that

A responsible hunter selects their prey

are foraged o r locally sourced. The idea is

carefully, takes only what is needed, and

Back at the competition site, dozens of

simple: to bring people together, encourage

treats it with respect from the moment it is

community members were busy clearing

a conservation mindset, and showcase

harvested until it is on the dinner table. The

over 100 gallons of trash from the local

the incredible meals that can be prepared

Fin + Forage Catch and Cook Competition

coastline, with a healthy prize package

using ingredients harvested from local

embodies this ethos by rewardin g

for whoever gathered the most. At the

marine environments.

competitors for the quality of a single dish,

same time, non - competing divers remove

rather than aggregated weight or size of

hundreds of destructive purple urchins

The competition has been successful

fish harvested, which is the focus of most

from a nearby kelp forest.

in both goals, garnering international

other competitive spearfishing events.

participation among ocean lovers and

The cutoff for the cooking portion of the

foodies. It has also helped change how

This year, all proceeds from the competition

event was at noon, but even before then,

spearfishing is perceived by people

went to Backcountry Hunters and Anglers,

competitors were scrambling in from the

unfamiliar with the sport. Spearfishers can

an organization dedicated to protecting

ocean, racing to clean their catch and

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Catch & Cook Competition 2022

Photographs by Effie Tyler Benjamin

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begin preparing their dishes. Most of their

the variety of dishes brought to the table

mingled and enjoyed the leftover spoils.

recipes were mind - bogglingly elaborate

was astounding. Recipes with scallops,

Winners were announced and prizes were

and required multiple steps and specialized

mussels, limpets, kelp, urchin, homemade

handed out, but it was clear that everyone

cooking techniques. Divers certainly had

sea salt, and even seawater were on full

is here for a different reason. For all the

their prized species to hunt, and some

display.

participants, spearfishing is not just about

impressive fish were brought to the weigh

bragging rights. It is about the natural

- in, but the overall spirit of the competition

Simplicity won the day with a delightfully

wonder of the ocean, a connection to wild

favors the flavor over the catch.

crispy tempura-fried rockfish recipe

places through food, and enjoying the

complemented by a purple urchin sauce,

experience with others.

The event was held outdoors, and each

wild nori confit, and an amazing ponzu

competitor had their own table set to p

made from smoked fish bones. A passion

repare a meal. Beyond that, the playing

for cooking and thoughtful ingenuity

field was wide open. Competitors have

were exhibited in each and every dish.

about an hour to work with. Coolers came

A memorable favorite is an open-faced

out, cutting boards hit the table, woks,

garden-to-sea burger made from sea

smokers, grills, pizza ovens, cooktops,

perch, topped with an urc hin-dijon sauce

dutch ovens and fryers were fired up. The

and kombucha kelp pickles. The dish was

air buzzed wit h anticipation as the judges

served with fried nopales on the side and

awaited a feast of local seafood.

consists almost entirely of wild-harvested or homegrown ingredients.

Competitors were asked to prepare a single dish that can be served on one

As the judges sampled and measured

plate and revolved around freshly caught

each dish for creativity, culinary technique,

fish. With only these simple rules to follow,

and flavor, the rest of the participants

Scan the QR code for Fin + Forage S U M M E R

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Bass Salad Stuffed Tomatoes B Y A D A M B E R K E L M A N S ( T H E I N T R E P I D E AT E R )

Contrary to popular belief, bass are a great eating fish; so good in fact that they play a starring role in many of my summer meals.

These stuffed tomatoes make a striking and refreshingly light meal, perfect for lunch or as a large appetizer. Shallow poaching the fillets in olive oil makes them extra luscious and delicious. If you want to cut back on the oil, feel free to follow the same method, but with white wine swapped in for the oil. The dish will be a little less rich, but it won’t suffer in flavour.

SERVING SIZE 4

TIME TO MAKE 30 Minutes

ALSO WORKS WITH Pike, Walleye, White Ocean Fish

INGREDIENTS 4 bass filets (approx. 8-10oz total), boneless, skinless

2 tablespoons chopped dill

Kosher salt and black pepper

1 teaspoon minced garlic

1/2 cup olive oil

1/4 cup mayonnaise

1/2 cup diced celery

1 teaspoon Dijon mustard

1/4 cup diced cucumber

1 teaspoon lemon juice

1/4 cup diced red onion

4 ripe tomatoes

HOW TO MAKE 1. Season the fish fillets lightly with salt and pepper on both sides.

2. Pour the oil into a shallow skillet over medium-low heat. Add the fish fillets and cook slowly, flipping once, until the fish flakes when you press it with a fork (since your fillets may vary in size and thickness, exact cooking times are impossible here). Transfer the fillets into a large bowl and break them apart into flakes.

3. Add the rest of the ingredients to the bowl other than the tomatoes. Mix well.

4. Place the tomatoes on a cutting board, stem-side down. Cut one in half down the middle, but not all of the way through. Turn it 180° and cut it most of the way through again. Cut twice more in between the last two cuts, creating a star shape with tomato wedges still attached to the stem. Gently pull back on the wedges so the tomato opens up. Repeat with the other three tomatoes.

5. Stuff the tomatoes with the bass mixture. Garnish with a little sprig of dill. Enjoy!

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Paparazzi on the Prairie

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t was the last morning of the early Kansas prairie chicken season, and even though it was Mid-October, summer was still holding on. Truck lights illuminated the bustle around us. Hunters

filled their vests with shotshells, and e-collars were placed on the pair of German short-hair pointers. Four strangers milled around with video cameras, filming our every move. Accompanying me were my best friends, Hutch and Kyle.

I was in the heart of the Flint Hills and the focus of a Kansas Department of Wildlife, Parks, andTourism video on hunter diversity. The day before was spent answering questions at the Olathe Gun Shop about being born in Guatemala and my

by Edgar Castillo 10

introduction to upland hunting. The goal was to capture on film a trio of friends in search of the flighty birds.

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After a quick safety meeting, the entire

I walked alongside Kip, the director,

suddenly Hutch yelled out, “Chicken!”

hunting party set off, all seven of us into

and who set all this up, and explained

I saw a blurry football-sized-shape buzzing

the waning darkness. Hutch, Kyle, and I

the habits of prairie chickens. My arm

from right to left atabout eye-level. The bird

crossed the creek and began talking. We

extended out, pointing to the hills and

must have been holding tight behind us.

tried not to pay attention to the shadowy

ridges we will climb and descend. Kyle’s

figures toting cameras, which were being

two dogs crisscrossed our paths, making

In an instant, I locked eyes with one of the

skimmed across the knee-high grass. Both

work of the contours of the land. There was

cameramen to see if he had been paying

of Kyle’s pointers, Blaze the veteran hunter,

a slight breeze, and the temperature was

attention. Nope. I shrugged off their lack of

and Sadie, a young pup, began sweeping

slowly rising. I looked across the leeward

awareness and quickly grabbed my over-

the landscape for birds.

side of a hill and saw patches of orange

under off my shoulderand snapped it shut

moving upward. The dogs were acting

forcefully. The twin barrels tracked the bird,

Thirty minutes into our walk, we reached

birdy. Several times, shouts of “Dog on

and I pulled the trigger and fired.

the southern boundary of the public

point!” caused our hearts to quicken, only

swath of land. I gathered the camera crew

to find that there were no birds.

and explained the lay of the land and its

We moved on.

Boom!

The bird plummeted. Blaze raced in and

topographical features and where the prairie chickens would most likely be. It

We approached another ridge and once at

retrieved the bird. I took the handsome

was stressed that prairie chickens may be

the top, I summoned all to gather around

prairie chickenfrom his mouth and

anywhere and would disappear quickly, so

and hydrate. I broke open my over-under

hoisted it up. I walked back with the bird

the cameramen should always be alert.

and rested it on my shoulder. I saw Hutch

outstretched to show our guests. Curious

and Kyle behind me as they slowly worked

hands reached in and began to smooth out

Morning was upon us. We were spectators

their way to the top. The camera crew

the coloration of feathers. We decided to

to the brilliant burning rays of orange

gathered around me. I’m instructed not to

continue moving west along the edge in

emerging from the Eastern horizon. I

move as the rising sun behind me made for

the hopes of finding more singles scattered

muttered, “I love it up here man. It’s been a

a great photo opportunity. An impromptu

about.

long time.” We stepped off and began our

movie set instantly materialized. I started

search across the Flints.

to talk about the beauty of the sun and

The small army of orange-clad, prairie

its glow as it touched the land, when

explorers continued to traipse up and

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Paparazzi on the Prairie

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H A R V E S T I N G

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down across the hills. A series of shots

their cousins, the pheasants, we wanted

some time, we split into two groups. Kip,

alerted us to some action. I saw four

to get closer to better our chances of

Hutch, and I took to walking back across

silhouettes flapping that tell-tale signature

procuring yet another treasure. A quick

the hills and ridges, while Kyle, and the

of wingbeats prairie chickens are known

glance, and I saw the cameramen split

others walked the northern fence line.

for. Fast wing flap, glide, flap, and glide. The

up trying to keep up with excited and

quartet of birds banked south and flew out

determined hunters. I was at a light jog

We knew the hunt had ended. As we

of sight to the east, unscathed.

maneuvering my way to intersect Hutch

walked, I removed myself temporarily to

and Kyle. My heart began to beat faster the

reflect on the morning’s events. The Flint

closer I got to the marked spot.

Hills had provided the backdrop to a story

We meandered our way back to the east, working the same ridges we crossed,

of more than hunting, one of friendship and

but this time we hunted the northern

Without warning the bird catapulted

exploration. Hunting the vast grasslands

edge. I pointed to a line of sumac bushes

from the grassland and shots were fired.

with their dips, curves, and ripples in the

and reminded everyone that chickens

Only airborne for a few moments, Hutch’s

earth on an October day with my closest of

tend to use those as a loafing area. We

screaming told all who hit the bird. In an

companions had been spectacular. As my

approached with caution, ready for

instant, both began to run. I watched as

boots carry me back to the trucks, visions

flushing birds. Hundreds of yards of prairie

they frantically looked for the fallen prairie

of Kansas’ only grouse flying, rocking

were crossed, when suddenly a brown blur

chicken. They stooped over with shotguns

slightly from side to side fill my head.

gently soared from private land directly into

pushing away grass...searching. A bird

our path.

suddenly jumped into the air. Hutch ran a short distance and emerged victorious with

It glided for two hundred yards before

his first prairie chicken!

settling down. We marked the bird and Kyle and Hutch began their stalk. As if on

His continuous smile told what he was

cue, both German shorthairs started their

feeling, and I was happy for him. The prairie

relentless search for the bird. I motioned

always produces if you’re patient enough.

to Hutch and Kyle that I would arc out to

Another full-on photo shoot blossomed

the right. Footsteps quickened, and though

from the very blades of grasses we walked

chickens tend to stay put and not run like

over. We continued our trek back. After

Scan the QR code to watch the featured video.

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Venison Birria Tacos

BY GUNNAR EMBERG

Venison is just as versatile as any other meat, but it’s particularly excellent for Mexican cuisine. Here, I slow-cooked the venison birria style and made tacos. I used a large piece of whole venison backstrap. The marinade it cooks in is key. All of the flavors work together to create a toasty, nutty, well-rounded flavor. One thing to note, this birria dish centers around coating the tortillas in the cooking fat before you fry them.

Venison doesn’t have a ton of fat, so I added butter.

The crispiness of the homemade tortillas paired with the richness of the cheese and the complex flavors of the meat make for a pairing that was unbelievable! I had served these alongside some grilled pineapple, grilled queso fresco, saf fron rice, and some refried beans. I topped it all with fresh cilantro, lime wedges, crumbled queso fresco, and a cilantro-lime crema!

Make these for your next Taco Tuesday or at your next hunting camp dinner. Either way, they’ll be sure to impress. These keep in the fridge for about a week as well, simply fry again on each side for about a minute or until crispy again.

SERVING SIZE 4

TIME TO MAKE 45 Minutes

INGREDIENTS 1-2lbs Venison backstrap 1 large tomato 1 white onion 2 jalapenos 1 poblano pepper 3-4 bay leaves 1 Tbsp Salt 1 Tbsp fresh cracked black pepper 3 Tbsp cumin 3 Tbsp paprika

ALSO WORKS WITH Beef, Chicken, Pork FOR THE TORTILLAS

3 Tbsp Mexican oregano 2 tsp cayenne pepper 1 bottle beer 3 dried ancho chilies 4 cups shredded Mexican blend cheese (not seasoned) 4 limes 1 bunch cilantro 1/2 stick salted butter

3 cups flour 1 tsp salt 1 tsp baking powder 1/3 cup oil

HOW TO MAKE 1. Begin by putting your beer into a sauce pan and turn on medium heat. Take the ancho chilie and cut the top off and shake the seeds out.

Place chilies into boiling beer and turn the heat off allow to steep for 5-10 minutes.

2. Meanwhile, roast your poblano pepper over an open flame until the entire outside is charred. Rinse char off under cold running water with your hands and cut the top off. Quarter your tomato and onion. Destem the jalapenos and cut into large chunks.

3. Place tomato, onion, jalapenos, poblano, anchos with beer, and about 10 stems of cilantro into the blender and blend until smooth. Add in cumin, paprika, oregano, salt, pepper, bay leaves, cayenne and juice of 2 limes and blend to combine.

4. Sear backstrap on both sides and place in crockpot. Add in the blended mixture and butter and cook on low for 7 hours. At 7 hours, remove meat, shred, and add back to crockpot and cook for 1 more hour. After that, remove all meat leaving liquid in the crockpot.

5. Combine flour, salt, and baking soda in bowl and mix in oil and water. Mix well and kneed for about 3 minutes. Cut into 16 equal pieces and slightly flatten with your hand and lightly flour to prevent sticking. Place on a baking sheet with parchment paper and cover with a kitchen towel. Let rest for at least 15 minutes (up to 2 hours) 6. Roll tortillas out to 6-7 inches in diameter and cook on both sides for about 20-30 seconds, watching for browning spots. Wrap in kitchen towel while cooling to prevent drying out.

7. Heat pan on high and add a light coat of oil, take tortilla and dip into cooking liquid from the venison. Place tortilla in pan and sprinkle enough cheese to cover. Place enough meat to fill one side in a thin layer, fold tortilla over and sear until crispy on both sides.

8. Serve with your favorite sides, I choose to do some saffron rice, refried beans, grilled pineapple, grilled queso fresco, and a cilantro lime crema. Serve individually, buffet style, or charcutterie style like I did!

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H A R V E S T I N G

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FIND YOUR WILDERNESS Read articles written by real people Cook recipes prepared with real food Learn about real places and real adventures

Subscribe to the Mag! Click or Scan

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The Progress of Bird Conservation

I

f you explore the very educational and user friendly webpage for the Peregrine Fund, it is comforting to know that sorting by the “North America” region option produces just one near threatened

raptor species the Spotted Owl.1 While it is disappointing to see any

species listed, we should be thankful that conservation efforts over the past century in the United States have allowed a great many species and subspecies of birds return to sustainable populations.

Some efforts have unfortunately been too late, while others started just in time. Here we look at three species over the past couple of centuries that have experienced conservation concerns, along with their current status.

by Collin Gruin 18

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The Tragedy The Passenger Pigeon (Ectopistesmigratorious) is a stereotypical example of the Tragedy of the Commons

American Bison, conservation measures

at the time prevented passionate

were recognized before the same fate

birdwatchers from seeing it themselves

befell them.

without risking an international incident5.

The result of human exploitation of the

The Hopeful

environment for resources, the Ivory-Billed Woodpecker saw much of its natural

– one where the “interests of man clash with the interests of nature”2. Constituting

The Ivory-Billed Woodpecker (Campephilus

habitat–hardwood forests in the southeast

anywhere between 25 to 40 percent of

principalis), whom theequally majestic

United States–wrecked by logging,

the bird population in the United States

Pileated Woodpecker is often mistaken for,

development, and plantation-based

and numbering in the billions of individuals,

is the Bigfoot of the birding community.

agriculture.

the Passenger Pigeon, the last known

Last officially observed in the United States

individual died in captivity in 1914. You

in 1944, the Ivory-Billed Woodpecker once

have probably heard the legends of

spanned from the Carolinas to Texas .

massive flocks numbering in the millions

There is hope, however, as new lines of

These days, the California Condor story is

that darkened the sky that were so dense

evidence point towards a possible

one that many are aware of. However, it

you could have thrown dynamite in the air

population in Louisiana4. While the

was not always like this. Like so many

and taken out a few of the birds. However,

evidence is grainy, literally and figuratively,

other birds before it, the Condor

a resource that was once plenty was

recent technologies such as trail cameras

(Gymnogypscalifornianus) dwindled in

depleted. As the population dwindled to

and bird song analysis make disproving

population to just 23 individuals in 19826

below a level necessary to maintain the

or proving the existence of a surviving

before all of them were placed in a captive

species, conservation laws passed to

population that much closer. Moreover, a

breeding program. As silent overseers of

protect the species were too late and too

confirmed sighting of a subspecies of Ivory

the American West, it is easy to see how

weak to make a significant change. Luckily,

-Billed Woodpeckers occurred in Cuba in

their absence could go unnoticed despite

for Raptors and mammalian species like the

1986, however the geopolitical atmosphere

animpressive 9.5 foot wingspan.

The Success

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The Progress of Bird Conservation

Since 1992, when the first Condors were reintroduced to the wild, the wild population has been steadily rising.

Furthermore, the Pacific Northwest saw its first Condors reintroduced this past May when two males were released in the Redwood National Park, culminating in the first Condor flights over park in 130 years7. Lead ammunition, microtrash, toxic chemicals, and loose garbage have all contributed to the Condor’s demise before 1982, and efforts to lessen the impacts of these unfortunate byproducts need to continue for this incredible bird to thrive.

These three species represent a fraction of the tragedies and successes of bird conservation. As much as the Peregrine Falcon is lauded as the flagship for raptor conservation success, birds like the California Condor are quickly gaining notoriety. Alternatively, the Passenger Pigeon is an infamous example of “too little, too late” for conservation efforts, and what was once seen as an endless resource flying through the air is nothing but a memory and a stuffed bird in the Smithsonian. In between, however, are the hopefuls. Rediscovery of the Ivory-Billed Woodpecker in the wild would be a welcome yet weary success, as it would be a reflection of poor conservation practices that fortunately did not exterminate all of them.

If you want to help conserve wild bird species and keep them from the fates mentioned here, consider donating to the Peregrine Fund along with other wildlife and ecosystem conservation organizations.

Scan the QR code to go to PeregrineFund.org 20

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DETAILS MAKE DETAILS MAKE THE DIFFERENCEClick or Scan THE DIFFERENCE S U M M E R

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Ragin’ Cajun Rabbit Burger

BY JEFF BENDA

The National Burger Month celebration occurs in May every year. However, we celebrate burgers year - round in our house by using wild game to create tons of different varieties. This Rabbit Burger is an example. It gets a big flavor boost with the addition of bacon and Harvesting Nature’s Big Game Blend Seasoning. It’s dressed with lettuce, tomato, spicy mayo, onion rings, and pepper jack cheese on a brioche bun.

There is always a small and rare chance you can contract tularemia from rabbits (a bacteria that results in flu-like systems) . So I always play it safe by wearing gloves when processing the animal , and I cook the meat thoroughly to an internal temperature of 165 degree F.

SERVING SIZE 4

TIME TO MAKE 45 Minutes

INGREDIENTS 8-10 ounces rabbit meat (From 1 cottontail rabbit) 2 slices bacon 1 1/2 teaspoons Harvesting Nature Big Game Blend Seasoning 2 Tablespoons butter, melted 1 Tablespoon olive oil or canola oil.

1 Tomato, sliced

1 cup shredded iceberg lettuce 4 slices Pepper jack cheese 4 onion rings (cooked following package directions) 1/4 cup Spicy Mayonnaise (1/4 cup mayo and 1 Tbs Crystal Hot Sauce or Tabasco) 4 Brioche Buns

HOW TO MAKE 1. Place the chunks of rabbit meat and the slices of bacon on a baking sheet in a single layer and freeze until they are very firm and starting to harden around the edges but still pliable, about 30 minutes.

2. Transfer meat to a meat grinder and grind it up into a medium size bowl.

3. Add the Harvesting Nature Big Game Blend Seasoning and melted butter and mix well.

4. Divide the meat into 2 equal piles. Form the piles with your hands into 2 thin patties.

5. Heat a large cast - iron skillet over high heat. Add oil. Next, a dd the rabbit burger patties to the skillet and cook until crusty brown on the bottom, 3 to 4 minutes. Flip once and cook until the other side is crusty. If you have a meat thermometer, check to make sure internal temperature reaches 165 degrees.

6. Place the burgers on the brioche buns, top with the pepper jack cheese, and dress with the spicy mayonnaise, tomato, lettuce, and onion rings. Serve immedi ately.

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Texas Pig Hunt

I

t was a warm late April afternoon at Lost Creek Ranch in Central Texas. We were about an hour and a half into our wild pig hunt and the only thing stirring was the black and white jumping

spider tormenting my wife inside our elevated box blind. This was the first afternoon of hunting, and I was excited to be sitting with my better half.

We were positioned on the edge of a small pond with the shooting window facing a feeder in front of a thick patch of mesquite and briars. Suddenly, I felt a slight nudge on my right leg and I caught motion in the distance. There were three jet black sows and several piglets running along a berm to our left all headed toward the feeder which stood about 100 yards in front of us.

by John Vile 24

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Stacey was shooting first and I was her

of these areas. The excellent shooting

ry arrived with our newlywed guides Chey-

spotter. I whispered, “the one under the

instruction provided by Ryan Long enabled

enne and Brannon, my two kids, and Ryan.

feeder is clear... cancel that, it’s behind the

everyone to shoot out to 125 yards regard-

Cheyenne was quickly on the trail and

leg to the feeder.” “The one on the left is

less of prior shooting experience.

was finding tiny drops of blood. We had

clear.... cancel that, there’s a piglet behind

tracked the pig a lot farther than I expected

her.” We had never hunted wild pigs before

We had one hog down and now it was my

through thick brush until finally, Ryan yelled

and had no idea how much these animals

turn to unleash the 50 - caliber smoke pole

out he had the pig on his thermal scope. I

move around. Finally, I whispered, “the

on some wild pigs. A small group of sows

was crouched 30 - 40 yards away in total

pig on the right is clear.” I heard the safety

and piglets came in, and after following

darkness as Ryan gave our guide Brannon

click off and bang! The sow dropped in her

them in the scope for 10 - 15 minutes, I

instructions on the pig’s whereabouts.

tracks submerging her head in the muddy

quickly grew frustrated by their constant

water of the wallow near the feeder. My

moving and decided to wait. I made the de-

Finally, Brannon called to me to come for-

wife quickly jack ed another round in case

cision to aim for the lungs and abandoned

ward, as we neede d to finish off the sow.

the hog got up. It was a clean shot to the

the headshot.

I proceeded through the briars as Bran-

ear hole, just as we were instructed. I was

non fired a shot from his 9 - mm pistol. As

astonished, not only at how quickly the

Suddenly, a large tan sow appeared to

I approached, the pig was still very much

sow dropped but the accuracy of the shot.

my left. She was slightly quartering and I

alive. Brannon handed me his sidearm and

Until earlier that morning, Stacey had never

was conscious of not hitting the shoulder.

I aimed for the head and fired. The sow

shot a rifle.

I squeezed the trigger, but in hindsight, I

dropped but was still very m uch ready to

probably rushed the shot a bit and should

fight. I aimed for the ear hole and hit her

This Harvesting Nature Hunt Camp was

have paid more attention to Ryan’s shoot-

again, which finally brought this hunt to

designed to provide each hunter with the

ing instructions. My muzzleloader fired in

an end. My mind was flooded with both

skills necessary to shoot, butcher, and

cloud of smoke which impaired our visibil-

excitement and dejection. Delighted we

prepare wild pigs, but could easily be ap-

ity, but the loud squealing as the sow ran

were able to find and finish off the 140 - lb

plied to any big game animal. This was the

off was a sure indication she had been hit.

sow, but upset I had not made a very good

perfect family hunt, as my wife, teenage

initial shot.

daughter, and twenty - year - old son all

We marked the small opening in the brush

have different levels of experience in each

sh e ran through and before long, the cavalS U M M E R

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Texas Pig Hunt

26

H A R V E S T I N G

N A T U R E

After returning to camp and getting a few

perfection. It was delicious, as was each

this particular cervid for several years. My

grip and grin pictures, we all got busy gut-

meal Adam B. prepared. Adam B. guided us

kids conspired with our guides to trick me

ting and skinning our pigs and got them

on simple and elaborate meal preparations,

into believing Emily had shot and missed

hanging in the cooler. The next morning, the

from Bahn Mi sandwiches to breakfast

a nice axis doe. Later that day, as I walked

whole family jumped in and helped butcher

sausage which consisted of just ground pig

over to discuss the evening’s hunting plan,

and package the smaller pig. The butcher-

and Harvesting Nature’s Upland Fowl Blend

everyone got a kick out of the stunned

ing instruction provided by Adam Steele

seasoning. All of our meals were prepared

and perplexed look on my face when I

taught each of us several new tips and

with wild pig, which quickly dispelled any

stumbled upon this beautifully spotted axis

tricks and enlightened all of us to new cuts

myths regarding feral swine as table fare.

deer laying in the bed of the side by side.

The afternoon on our second day, both

As the synapses finally started firing and

Having hacked numerous shoulders off

my kids went with our guides Brannon and

I realized she had indeed shot her prized

white - tailed deer for many years with out

Cheyenne on a spot and stalk axis doe

animal, I gave her a big hug. I got a bit emo-

regard for this beautifully marbled cut, I

hunt, while my wife and I finished butcher-

tional, as my eyes began to water a bit and

was ecstatic when chef Adam Berkelmans

ing the second hog. Exotic animals were

perhaps a tear rolled down my cheek, but

offered to quickly cook one of Denver

not part of the Harvesting Nature hunt,

I’ll blame that on the siracha we just had

steaks. He used a simple preparation with

but were an option offered by the ranch.

with our Thai Moo Ping skewers.

some basic seasoning and grilled it to

My daughter had been obsessed with

I never knew existed like Denver steaks.

Sponsored by

Scan the QR code to

Join our next Wild Pig Camp!

S U M M E R

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H A R V E S T I N G

N A T U R E

Smoked Wild Pork Leg with Texas Mop Sauce

BY J U ST I N TOW N S E N D I returned from our Wild Pig Hunting Skills Camp down in Texas in early May. If you read the preceding article, then you can understand all the fun we had and learned that each hunter found success in their time at the ranch. I was no different. We used the two wild pigs that Casey and I shot to feed the entire group over the weekend. The remaining meat Casey and I took home for our own consumption.

I had been pondering what to prepare with portions of the wild pig when I re - watched Chef’s Table : BBQ on Netflix. I found some inspiration in the first episode. The first episode takes you down to Texas Hill Country where the Pitmaster, Tootsie Tomanetz, cooks up some amazing open coal Texas Style BBQ. She only uses salt and pepper as the seasoning base. The delicious flavor in the meat comes from the wood smoke and her signature mop sauce.

I took some motivation from her methods and decided to cook a whole wild pork leg from my Texas pig. I wondered if someone had slow cooked a full wild pork leg before, so I conducted a little Google research. A few keystrokes and clicks later led me to Hank Shaw’s website Hunter Angler Gardener Cook where I found a great article on the preparation of a wild hog shoulder. This comprehensive article provided some great insight into the cooking methods I use below.

Based on Hank’s last paragraph, I chose to add some lard into my mop sauce recipe to help prevent the meat from getting too dry on the smoker. The contents of the mop sauce is a mixture of traditional Texas mop sauce s and flavor combinations in my own mind.

The end - result was breathtaking. The meat r emained moist throughout the cooking process. The flavor provided by the mop sauce in combination with the wild meat was supreme to any smoked domestic pork I have had to date. I consumed this meat for the next couple of days on everything from tacos to pullled pork with rice and beans.

SERVING SIZE 8-10

TIME TO MAKE 11-12 Hours

INGREDIENTS

MOP SAUCE

1 front quarter of Wild Pork Extra salt and black pepper

16oz lard or home rendered fat 2 cup apple cider vinegar 1 cup wild game stock 1 12oz beer 1 jalapeno, seeded and minced 1/2 onion, minced 1/2 bell pepper, minced

ALSO WORKS WITH Venison

1/2 cup Worcestershire sauce 2 tbsp garlic powder 1 tbsp salt 1 tbsp black pepper 1/2 tsp red pepper flakes 1/4 cup brown sugar

HOW TO MAKE 1. Preheat the smoker to 200 degrees.

2. Amply season the pork quarter with salt and black pepper. Return to the fridge until the smoker is preheated.

3. Bring a medium cast iron Dutch oven or oven safe pot to medium high heat on the stove top.

4. Melt the lard in the pot and then add the jalapenos, onion, and bell pepper. Allow to cook until the onions are translucent.

5. Stir in the Worcestershire sauce, garlic powder, salt, black pepper, red pepper flakes, and brown sugar.

6. Once the smoker comes up to temp, add the leg to the grill. Using a ladle or sauce mop, coat the top side of the quarter with a serving of mop sauce.

7. Close the lid and allow the meat to cook for 5 hours. Every hour, mop more sauce, flip the leg, and mop again. I kept the mop sauce inside of the smoker which I think imparted some extra smoky flavor.

8. After 5 hours, place the leg atop some sheets of tin foil. Add one last dose of mop sauce and wrap the leg well.

9. Allow the leg to cook at 200 degrees until the internal temperature reaches 190 - 200 degrees.

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F E A T U R E

Where We’ve Been and Where We Need to Go:

A Close Look at Hunting’s Role in Conservation

by Benjamin Burgholzer

Teddy Roosevelt & the Birth of Conservation

A

young New Yorker by the name

expansion, and other factors had already

In 1887, he started the Boone and Crockett

of Teddy Roosevelt arrived in

taken their toll on the American landscape.

Club which first penned the term, “fair

the Badlands of the Dakotas in

Many species that were described by

chase” an ethical code for hunters. A

1886. Roosevelt had lost both his wife

various Indigenous tribes and early contact

few years later in 1901, after some time

and his mother in succession that year

narratives as being of “numerous” and

in various public offices, Roosevelt was

and decided to take a long trip to hunt big

“unbelievable abundance” were gone

elected Vice President under William

game, mostly buffalo, and to experience

or nearly gone, – the buffalo, passenger

McKinley. He was assassinated that same

the frontier of the American West before it

pigeon, elk, deer, grizzly bears, wolves, and

year, and Roosevelt became President of

disappeared completely. Roosevelt bought

wild turkeys, among many other iconic

the United States.

two Dakota cattle ranches that same year

North American animals. The experience

and would later say of the trip that, “it was

stuck in his mind, affecting him greatly, and

here that the romance of my life began.”

he was left thinking about what could be done to preserve these vanishing areas

He fell in love with the beauty of the West

and the animals that lived there. It is said

and was deeply disturbed by the harsh

the trip is what first inspired him to run for

reality that the once prolific wildlife of

President as well.

the United States had been destroyed so quickly. Market hunting, rapid colonial 30

H A R V E S T I N G

N A T U R E

In 1903, he took two more important trips

The concept of conservation continued

these conservation projects, passed by

that helped further cement the birth of

to grow in the early 20th century and

various conservation groups, like the

the ideas of conservation in America. He

was further cemented with the birth

Boone and Crockett Club, the Sierra Club,

first journeyed to Yellowstone, the first

of ecology as a scientific field and the

and hunters. There was the Migratory

and only national park at the time, made

concept of wildlife management that

Bird Treaty Act of 1918, the Migratory Bird

such in 1872. Roosevelt was stunned by

soon followed. Aldo Leopold helped

Hunting and Conservation Stamp Act of

the beauty of Yellowstone. Later that year,

further shift the national narrative

1934, the Federal Aid in Wildlife Restoration

Roosevelt met the famous poet naturalist,

towards conservation with his

Act of 1937, and the Federal Aid in Sport

John Muir. The two went camping together

concepts of “land ethic” and “ecological

Fish Restoration Act of 1950. Part of the

for several days in Yosemite, with Muir

restoration.” He wrote the first book ever

Federal Aid in Wildlife Restoration Act of

as the guide. Muir’s writings, a blend

written on wildlife management in 1933

1937 was the Pittman - Robertson Act, an

of naturalism and poetry with a tone of

and became a professor at the University

act requested by hunters nationwide for a

stewardship regarding the land were

of Wisconsin, where he continued to

tax on the sale of firearms and ammunition

wildly popular at the time and helped

shape the discourse regarding wildlife

to be give n to state fish and wildlife

further shape Roosevelt’s ideas about

and the blossoming North American

agencies, which is currently trying to be

conservation. Regarding

overturned in Congress.

Yosemite and the trip,

The Wilderness Act of 1964

Roosevelt stated, “There

sought to designate various

can be nothing in the world

areas as wilderness areas

more beautiful than the

that are not to be developed

Yosemite, the groves of the

and remain for multiple use

giant sequoias...our people

by the people.

should see to it that they are preserved for their children

This legislation and the

and their Children’s children

money raised by such was

forever, with their majestic

the guiding force behind

bea uty all unmarred.”

the North American Model of Conservation and we

Early Conservation Efforts

re directly responsible for various success stories in increasing animal populations. Wild turkey populations went from

Soon after this trip,

around 30,000 animals

Roosevelt got to work. He

nationwide at the turn of

moved quickly to ban market

the 20th century to 7 million

hunting and helped pave

animals today. Whitetail deer

the way for conservation efforts in America. In 1905, he created the U.S. Forest Service and elected fellow conservationist Gifford Pinchot to head the organization. Roosevelt established national forests and national parks, protecting over 230 million acres of public land composed of 5 national parks, 18 national monuments, 51 bird sanctuaries, 4 national game refuges, and 100 million acres of national forests, doing such so rapidly that Congress passed a bill limiting the President’s power to create public lands, as many members of Congress feared he had gone insane.

went from around 300,000 Model of Conservation: the doctrine that

animals at the turn of the century to over

wildlife should be held as a public trust

30 million today. Elk went from less than

for the people, managed for its best use,

100,000 animals to several million today.

guided by policies based on science.

Buffalo went from 300 animals to half a

Although published posthumously, his

million animals today.

A Sand County Almanac detailed this land ethic along with the concept that working the land could be beneficial for both the human psyche and ecology and went on to sell over 2 million copies.

Alongside this shift were many important laws to help fund the emergence of

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A Close Look at Hunting’s Role in Conservation

Where We Are Now Currently, between the Pittman Robertson tax, license sales, and donations, it is estimated that hunters pay $1.6 billion per year towards conservation efforts, or roughly $8 million per day. Hunting is a $46 billion per year industry. There are 660 million acres of public land available to all who wish to use them for hunting, fishing, hiking, backpacking, and other outdoor activities, managed by four major government bodies: the Bureau of Land Management, the National Park Service, U. S. Fish and Wildlife, and the U. S. Forest Service.

Now that many states have restored healthy populations of various animals, there is some debate over what to do next. Some believe we should continue restoring native animal populations to get them as close as possible to what they

32

were to pre - European contact, while

the aforementioned should not be done

even others still say we should try to

at all, and that some land should be set

restore animal populations even further

aside from development permanently,

back than that. There is much debate

while others believe it can be done

over whether predators such as wolves

responsibly. There are plenty of each of

and grizzly bears should be reintroduced

the aforementioned happening on public

into more areas of the American West,

land as we speak. FIre management

with hunters and ranchers often being at

practices have also been under the knife

odds with environmentalists and other

for some time, with some federal policies

conservationist groups on the topic.

making it difficult to do controlled burns and other fire prevention tactics that

The public land system as a structure is

many Indigenous peoples used to manage

also being debated in a number of ways.

wildfire successfully for millennia prior to

In 2016, a militia in Oregon seized and

colonization.

occupied the Malheur National Wildlife Refuge, demanding that federally owned public land be returned to the states. In recent history, some states have voted on whether or not to sell off chunks of public land or to expand logging, oil, and gas interests on said land. Some believe

H A R V E S T I N G

N A T U R E

Despite what Matt Rinella, the lesser-

Where We Need to Go

known brother of Meateater’s Steve Rinella, wants people to believe, we

Interest in hunting saw a real surge

desperately need to get more people

after WWII when millions of young men

involved in hunting and increase hunting

returned home from the war equipped

visibility overall, or there’s a v ery real

with a newfound enjoyment for camping

possibility that by the turn of the next

and firearms. Many folks from this

century, hunting and/or our public lands

generation passed on the tradition to

will be gone. This means we all need to

their children, the Baby Boomers, who still

spend significant time mentoring people

make up the largest hunting demographic

and significant time helping protect public

to date. At one time, nearly 10% of the

lands and access. Yes, this may mean

population were hunters, but since the

you lose some time hunting the way you

90s, interest in hunting has steadily

want to hunt. Yes, this may mean bringing

declined. In fact, every few years, we

someone out into the field who may screw

lose about half a million hunters to old

up your hunt. Yes, this may mean you need

age, death, or lack of interest, despite an

to sacrifice a little intensity on some of

overall increase in the general population.

your hunts. So what? Figure out a way to

This massive decline creates a number

take some time to mentor people anyway.

of serious issues for hunters, the two

It’s wonderfully rewarding. We all need

most concerning being less money for

to be willing to give people the gifts the

conservation - related projects and less

outdoors has given us.

representation in government. Both lead to many unfavorable possibilities for the

There are many barriers to entry that make

future of hunting – a future that is currently

it extremely difficult for people without

more uncertain than some involved in the

any knowledge to begin hunting, such as

hunting community may believe.

time, resources, where you live, money, lack of knowledge, and lack of diversity

Because of this decline in hunter numbers,

within the hunting community. I’d wager

there are a few things we, the hunting

that someone you know wants to start

community, need to do, the first being to

hunting right now, maybe has even said

realize we are one community. We need to

it to you, but is hung up on one of these

forget about all of the many subdivisions

barriers. See if you can solve any of those

in this community, most of which are

barriers of entry for them. Loan someone

based on mere preference disguised as

money for a gun or give them some of your

something else. Rifle hunters, trad hunters,

old gear. Give someone access to an old

crossbow hunters, backpack hunters,

hunting spot of yours. Point them in the

treestand hunters, backyard hunters,

right direction on how to get educated

backcountry hunters, elk hunters, deer

about hunting. Loan them some books or

hunters, sheep hunters, pig hunters, turkey

send them some podcasts. Help them on

hunters, and so on. We need to remember

their way.

that we’re all out there trying to do the same thing and that there are plenty of

You may believe race or gender has

different ways to do it. As long as what

nothing to do with hunting, but here are

you’re doing is legal in your state, we need

the statistical facts: hunting is over 90%

to remember we’re on the same team and

Caucasian and 99% male, despite 60% of

spend less time arguing about the “right”

the total population being Caucasian and

way to do things and more time on growing

less than 50% being male. There are quite

our community. I’m looking at you, anti -

a few historical and sociological reasons

crossbow folks.

for these numbers, each of which needs its own separate article to fully dive into.

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A Close Look at Hunting’s Role in Conservation

There is also a major lack of political

Find people who you think are interested

buddy hunting. Take your spouse hunting.

diversity in the hunting community,

or may become interested in hunting. As

Even take your annoying neighbor hunting.

with the majority of hunters and non -

an aspiring wild game chef, I think the

Show them that this is so much more

hunters operating on the assumption

best way to get through to people about

than just a bloody grip and grin they see

that because we’re hunters we must all

the benefits of hunting is through their

online and some antlers on the wall. Show

be of a particular political standing. The

stomachs. If you can cook, feed people

them your freezers full of clean, ethically

hunting community is overwhelmingly

a well-prepared, delicious meal. I’ve had

harvested meat, and cook for them. Show

homogenous in a multitude of ways,

quite a few people say some version of,

them this is a way of life. Its very future

something thatneeds to change if the

“okay, I totally get it now,” when they eat

may depend on it.

tradition is to continue. Luckily, there are

their first completely wild - harvested meal.

many wonderful groups at the helm of

Be a venison diplomat. If you can’t cook,

this shift, including, Hunters of Color and

you should learn. Bring this mindset out

Uncharted Outdoorswomen.

into the world. Take a kid hunting. Take your

34

H A R V E S T I N G

N A T U R E

CONTINUE YOUR SERVICE Armed Forces Initiative

Join Today

S U M M E R

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35

Lobstering in the Florida Keys

L

obstering in the Florida Keys has been such a tightly kept secret for so many years that writing this article may cause some people to hunt me down. The Caribbean spiny lobster, aka Flor-

ida Spiny Lobster, is found in most tropical and subtropical waters of the Atlantic Ocean, Caribbean Sea, and the Gulf of Mexico. The meat is a different texture and flavor profile than their cold - water cousins up in the Northeastern US. I find the meat to be a little tougher and not as buttery as the cold - water lobster. Nonetheless, the meat is still delicious and having fresh lobster is always a treat.

Lobstering has certainly grown in popularity throughout the last few years. This popularity has sparked the creation of many regulations, so read up and know the rules before you go. In fact, the popular-

by Justin Townsend 36

ity spurred the creation of a “mini season” before the actual normal H A R V E S T I N G

N A T U R E

season. This is your chance to dive into the

You can catch lobster with your bare

the lobster’s antenna, because a tap on

water and catch the first, fresh “bugs” of

hands because the Florida Spiny Lobster

these will send the lobster swimming

the season. Check local regulations here.

have no claws, but it is very challenging

quickly away or burying itself deeper in

Florida’s Lobster Recreation season, locally

to do so, since they are, well, spiny. Many

the hole.

called the “mini season,” opens for just two

people elect to use a “tickle stick”, a net,

days at the end of July. Mini Season begins

and gloves to catch the lobster. You will

Surface to the top of the water after

the last Wednesday of July and ends at

also need a measuring device because

catching the lobster and measure. If

midnight on Thursday. Don’t worry, you

the carapace of the lobster must be 3” and

the lobster is too small, then let it go

can jump right back into lobster hunting on

it must be measured in the water. Pos-

immediately, and find another lobster

August 6th during the regular season and

session and use of a measuring device

den. Once you have collected your daily

chase the lobster until the end of March.

is always required. It is also very helpful

limit, its time to head home to clean the

to have a snorkel and mask used to help

lobster. Many people just pull the tail off

swim and dive for the lobster.

the lobster and cook only that portion.

Technically, you can catch lobster anywhere in Florida, but you will most com-

I will tell you that this method is leaving

monly find them in the Florida Keys. The

In the search, look for rock piles, holes, or

behind a good amount of meat and use-

Florida Keys are the island chain that ex-

natural underwater structure that holds

able product. I prefer to split my lobster

tends south and west from the southeast-

lobster. From the surface, these lobster

down the middle and either grill it on the

ern tip of Florida. The current regulations

dens are easily recognized by the antenna

half shell or remove the tail and save the

allow for 6 per person for Monroe County

of the lobster poking out from the hole.

head for stock.

and Biscayne National Park; 12 per person

Then, dive down and use the tickle stick to

for rest of Florida. There are many areas

coerce the lobster out of its hole and into

off limits to lobstering so pay attention

your net. This is easier said than done. To

because the regulations can change de-

accomplish this method, place the stick

pending on the municipality or county you

toward the rear of the hole and move it

are in. There are many charter boats that

quickly back and forth under the lobster

embark on trips specificallly for lobstering.

to move it toward the exit of the hole. Mind S U M M E R

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Check out my video for breaking down lobster by scanning the QR code.

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TeXAS Field to Fork Camp Learn To Shoot • Hunt • Butcher • Cook Wild Pigs

08-11 DECember

38

H A R V E S T I N G

N A T U R E

S U M M E R

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Optimism on the Bitterroot

G

by Jeff Benda

days at exactly 5:20 a.m.

40

reat fly fishing, great scenery, and the chance for an epic fishing story is what got me up early on a Saturday morning in May in Missoula, Montana. A rooster crowed from the

nearby farmstead next to the campground I was staying at. The campground was situated directly on the Bitterroot River. The bird’s internal clock got me out of my sleeping bag every morning for three

H A R V E S T I N G

N A T U R E

I crawled out of my tent and made a pot of

heart pounded ha rder in my chest every

coffee on my camp stove, filled my travel

time one showed itself. It was the same

mug, grabbed my camera, and walked over

excitement I get when I see the side - to -

to the only other human awake at this early

side swishing tail of a running whitetail.

hour, Brandon Dale. Brandon was already dressed in his waders and crouched down

I watched Brandon fish with an easeful

in the grass, next to his tent, inspecting

intention. His casts started with the rod

his fly - fishing gear. He looked up at me

tip low in the water, then a pause on the

with an ear - to - ear smile that filled me

backcast with the rod tip high, and then

with the same excitement and energy that

finished with the rod tip low in the water

surrounds him wherever he goes.

again. This downward trajectory of how he fishes is the complete opposite of how he

I had met Brandon the day before at

lives his life.

the Backcountry Hunters & Anglers Rendezvous. We were both attending

Brandon is currently a medical student in

this annual event that gives attendees

New York City, but grew up in Lafayette,

the opportunity to come together to

Louisiana. Inspired by his mom’s work

raise funds and learn more about how to

ethic while growing up poor in the South,

support our public lands and waters. I was

he’s proud to say he’s the first in his family

there to compete in the Wild Game Cook -

to attend college. His unyielding drive

Off, while Brandon was there in his role as a

and determination also has him studying

board member for the New York Chapter of

for a PhD in Biomedical Sciences &

Backcountry Hunters & Anglers, as well as

Pharmacology to find new cancer drugs.

his work as a New York Hunter’s of Color

His ultimate goal is to be a physician -

Ambassador.

researcher specializing in breast cancer.

When he told me he intended to get up

I watched as Brandon cast again, as he

early the next day and go fly fishing before

sent a delicate presentation of an artificial

the day’s events began, I begged him for a

insect drifting along the surface of the

chance to go with him. I’ve only witnessed

river. Suddenly, he set the hook by quickly

the unique, overhead cast of a fly fisher on

pulling the rod in a downstream direction

TV & the movies. In turn, I’ve always had

while keeping his arm parallel to the water.

the sinking feeling of being overwhelmed when considering learning the fly - fishing basics. But Brandon is one of those natural

“Fish on?” I asked excitedly, “Is it a fish?”

mentors who has a zeal for both his work and outdoor passions that can inspire

“Just a log,” Brandon explained as the line

and motivate the rest of us to pursue our

broke off, dashing my dreams of a netted

dreams.

and photographed trophy trout.

He spent the next few minutes sitting

I sipped my mug of coffee as I followed

across from me on the river bank, tying a

Brandon down to a spot he had picked

new fly he picked out from his box of over

out on the banks of this south - to - north

200 different sizes and patterns. Using his

flowing river that lies under the watchful

right thumb and forefinger, he slowly and

eye of Blue Mountain towering above it

carefully threaded the line through the

here in Big Sky Country. In less than a

tiny eye on the hook. I’ve always believed

minute, we witnessed our first trout rising

you can tell a lot about a person by what

to the surface, soon followed by another

kind of fishing knot they tie. Brandon

then another. These swirls, splashes, and

chose a trilene knot for his fly - to - tippet

winks in the water were often followed

connection – strong and reliable. As he did

by a dorsal fin and a wag of a tail. My

so, he shared that after years of study and

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41

Optimism on the Bitterroot

passing his medical boards, his own mother Emily had been diagnosed with breast cancer just a few weeks ago.

My mouth felt very dry as I thought about my own mother, but Brandon didn’t skip a beat. He stood up tall, clutched his fly rod, and stepped back toward the water. His eyes scanned the surface for another riser as he explained to me how they had found her cancer early and had successfully removed the tumor. He was optimistic his mother would have a full recovery. How I yearned for his type of confidence and trust about both fishing and life.

One of the hardest parts of fly tying is knowing whether or not the fly you just chose from your repertoire will catch a fish. Many of us who call ourselves decent fishermen stubbornly put lures in the water that the fish obviously don’t want, or we’ll cast into the exact same spot over and over again, thinking a fish that doesn’t live there will magically appear and swallow the hook.

Brandon Dale is a fisherman that possesses the attr ibutes of talent, knowledge, and patience that allows him to read a trout stream’s runs, pools, eddies, and undercuts for the answers the rest of us seek but can’t seem to grasp. It’s this modest but determined character that allows him to be so successful in the outdoors. It’s his commitment to conservation while mentoring underrepresented hunters and anglers that speaks loudly of his love of nature and his fellow man.

Just as he doesn’t lament over his mother’s breast cancer diagnosis, he also doesn’t just sit with regret over the barriers of entry for new hunters and anglers. He stands up and volunteers his time and dedicates himself to teach others. Whether he’s wearing a lab coat or a pair of waders, this man is on a mission to make things better.

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Photo Essay

Summer Harvests in the Florida Keys

by Justin Townsend

Flat, backcountry water can support many days out on the water around the Florida Keys with over 600 different species of fish.

Tarpon, snapper, grouper, red fish, bone fish, and permit are just some of the popular species. Some are edible, and some are not.

Cutting through mangrove channels allows access to shallow water fishing on Florida Bay side of the islands which can give refuge when the southern winds kick up on the Atlantic side. Check out our Adventures for Food Film with Captain Craig Clopper in the Backcountry of the Florida Keys by clicking or scanning the QR code in the photo.

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Spearfishing is the closest activity to hunting in the Keys. It doesn’t matter if you use a spear gun or a pole spear, you must immerse yourself into the underwater world in search of your prey. In many cases, you may become part of the food chain if you are not careful.

Early summer provides the opportunity to spearfish for grouper and hogfish. Even after spearing, a grouper can give a good fight and bury itself deeper into rock outcroppings. A free diver may have to take several dives to spear and retrieve a big fish, making the fish a proud trophy.

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Photo Essay: Summer Harvests in the Florida Keys

Grouper has a thick, firm fillet which can be used in a variety of dishes.

You will find it pan seared, fried, and even blackened.

Mid-summer takes you to deeper blue water in search of bigger fish. Mahi Mahi, locally known as Dorado, are known for their spectacular colors and excellent table fare. Their color changing cells are called chromatophores which are connected to their nervous system. Dorado often change color when they are excited and their color quickly fades after they die.

Blackbelly Rose Fish, aka “Rosies” are a delicious fish that is caught by a technique called deep -dropping. You use a heavy weight and drop the bait and hook to depths between 750-1200 feet below the surface. Once a fish is hooked, an electric reel is used to pull the fish to the surface. This sometimes takes over 15 minutes depending on the depth.

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Lionfish are a terribly invasive fish found throughout the Florida Keys and much of the Caribbean. They have no natural predators in these environments and the populations have exploded. Lionfish have 18 dorsal, pelvic, and anal fin spines. Each of these spines contain venom which can cause pain, nausea, and sometimes paralysis. Once the spines are removed, the fish can be filleted to reveal a delicious white, flaky meat.

Lobster season closes out the summer season.

The supple meat is a different flavor and texture of the northern cold-water lobster. Diving for lobster is a great way to grab a quick dinner.

Check out my DIY Lobster Diving article on page 34.

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Trail Spice

AUGUST 2006

I

was fortunate enough to be introduced to the wonderful place that is the Boundary Waters Canoe Area Wilderness at age twelve. We put in at entry point 64, East Bearskin Lake. I was at

the bow, my cousin Sadie at the stern. Our older brothers paddled far ahead, and my mom and uncle navigated and mediated splash wars from the third canoe.

How brave they were to take four teenagers into the wilderness.

Despite unseasonable temperatures, several sibling fights, and very minimal food packed, I was captivated by the pristine, blue lakes and sense of adventure elicited by such a remote place.

by Cayla Bendel 48

Little did I know, that from then on, a trip to the Boundary Waters H A R V E S T I N G

N A T U R E

would be an annual must - do, with several

watching my mom cook. Sh e was leaning

wine began – fitting for us mature college

of my high - school years containing

over pouring the batter into the pan when

students. By then, I’d also learned a thing

multiple trips a summer wit h friends

a drop of snot dripped right from her nose

or two about wilderness meal preparation.

and family, something I still do with an

into the first hotcake. She cautiously lifted

incredible group of women I’m lucky

her head to see if anyone saw the mishap,

No matter the weather, food tends to be a

enough to call friends.

and we all burst into laughter. Busted.

pretty common thread in these trips. With

August 27 – 31, 2008

August 8 – 12, 2012

much of the trip tends to revolve around

I was about fourteen years old with my

It was the summer after my first year of

harvesting and preparing meals, eating

mom, uncle, brother, and cousins. It was

college. My high - school friends all came

them, and cleaning up. Some of my fondest

a cold and rainy morning. We awoke to

home and we managed to scrape together

memories of these trips happened while

wet co rners of the tent, and I dreaded

a Boundary Waters trip. Our group could

sitting on one of the iconic log benches

exiting its warmth, but we had plans to

probably have been cited for “noise

around the designated campsite fire grates

move that day. I heard the unmistakable

pollution” in what should be a peaceful

or the lakeside granite rocks, sharing meals,

sounds of mess kit pans clanging and the

place, but I couldn’t help b ut smile at their

some delicious, others less - so in good

propane stove of Mom starting breakfast. I

hooting and hollering, that we made it

company, in what can only be described

emerged from the tent and saw hot cocoa,

through our first year of college and stayed

as one of the most beautiful places on

pancakes adorned w ith wild blueberries

close enough to do this trip, and that

Earth.

from a nearby patch, and bacon were on

hidden behind what could appear as city -

the menu. My mom mixed the batter as we

slicker - teenagers was a group that shared

With the luxury of paddling more than you

all sat on the soggy log benches in our rain

love for this uninhabited playgro und. Our

portage, the days of being stingy with food

gear still, half - asleep, a warm, plastic mug

canoes were hardly beached at our first

were behind me. I’ve paired t - bone steaks

in hand, taking in the aroma of bacon and

campsite when the libations of bagged

and garlic cheddar instant mashed

little to do all day but paddle, fish, and eat,

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Trail Spice

potatoes with our wine, and for the first

soup. We attempted to slide it over to a

she boated another. We called over the

time, I found myself begging one of the

hotter flame when the entire pan flipped to

other canoe and continued to cast into the

guys to finish t he last of the food that

the ground. The six of us briefly made eye

hole. “I have a fish....I have a fish,” I calmy

night. When the sun rose, we all learned

contact before silently agreeing to dig in.

exclaimed.

the hard way that hangovers are much less

Our plastic sporks gracefully scraped at

enjoyable with a ten - mile paddle on the

the batter, trying to avoid the bed of pine

We circled the area for another half hour,

agenda.

needles and dirt it had fallen into. This all

each of us catching several walleyes

- too - often backcountry meal addition of

before we happily continued on our way.

July 29 – August 1, 2014

nature’s seasonings is affectionately called

The excitement for fresh walleye fajitas

It was once again raining, and I was

“trail spice” by like - minded paddlers. But

carried us through several more gruel ing

on a trip I helped lead for high scho ol

hey, anything for dessert.

portages. We seasoned the fillets with taco

students the summer I was working at an

seasoning and butter. I drooled as they

environmental learning center. Three of us

August 5 – 9, 2020

sizzled over the fire. Adorned with freshly

“adults” have three high - school students

It was late afternoon on one of my more

sliced orange bell peppers, onions, black

with whom we were conducting miniature

- recent girl’s trips and we had a few

beans, and salsa atop a tortilla, it was a

research projects as part of the two

more portages before reaching the last

meal fit for queens to be savored lakes ide

college ecology credits they’ll gain from the

campsite of our trip on Meeds Lake. We

with my best friends on this picturesque

experie nce. We were sitting around the

were basking in the warm, late - afternoon

evening. The sun soon dipped below the

fire grate in the rain and attempting to cook

sun and slowly fishing our way towards

red pines evocative of this place, and

brownies, which I would not recommend.

the portage. My canoe partner, Re nee,

as if on cue, we were serenaded by the

We had hypothesized if we would continue

said “Nooo! I just had a walleye on and

melancholic howl of a lonely wolf. Its echo

to stir the batter over the fire, it would

lost it.” I was skeptical to believe her, but

off the water still gives me goosebumps.

eventually evenly cook into brownies,

a few casts later and she had boated a

but so far all we had was warm chocolate

perfect eater walleye. A few minutes later,

Some of you may be following the fight to permanently protect the Boundary Waters and nearby critical watersheds from threatened a mine that would inevitably impact this pristine ecosystem. I sometimes wonder how anyone who has had the privilege of experiencing th is place could consider altering it. I can only assume they haven’t because if they had, if their lifelong friendships had been fostered there, their youthful indiscretions exposed, and their truest selves been discovered, they couldn’t possibly consider doing anything that may put it in jeopardy. They’ve clearly never eaten trail spice brownies, snot pancakes, or the freshest walleye fajitas, and it shows.

To join in the fight visit sportsmenbwca.org

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Wild Edibles: Should Honey Be In Your First Aid Kit?

H

oney has long been revered for its sweetness and medicinal uses. Societies throughout the ancient world used it for wound care, to cure fever, and suppress pain (Lee et al.

2011). Faith in the healing and miraculous power of honey has been found in the history of every territory populated by bees. In recent history, laboratory research and studies have found that honey has antimicrobial, anti - inflammatory, and antioxidant properties, to name a few. These pr operties lend it to modern medical uses including wound management and cough suppression (Zbuchea 2017, Meo et al. 2017).

Extensive research has been done on the benefits of honey in the medical field since Dutch scientist B.A. Van Ketel documented

by Tera Omer 52

honey ’s effectiveness in treating infections (Lee et al. 2010).

H A R V E S T I N G

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Honey has been found to prevent and

Honey has also been found to decrease

resource settings”. They also found that

limit bacterial infection and remains

the symptoms of upper respiratory tract

honey is a “reasonable option when

effective even against antibiotic resistant

infections in children. In a study where

advanced dressings are not available”

strains, something that is being seen

children were given honey, honey flavored

(Bitter et al. 2016).

more and more. It has also been found to

dextromethorphan (DM), or nothing,

With the all of the medical properties

improve tissue bonding, especially in burn

“significant differences in symptom

honey possesses is there a place for

victims where skin grafts are used, and to

improvement were detected between

honey or medical - grade honey bandages

decrease the total healing time (Meo et

treatment groups with honey consistently

in backcountry first aid kits? Stewart

al. 2017).

scoring the best and no treatment scoring

et al. in the paper Wound Care in the

the worst.” (Paul et al. 2007). Other studies

Wilderness: Is there Evidence for Honey?

The specific properties of each type

indicate that honey is “as effective or

state that, “there is in vitro evidence that

of honey are dependent on the floral

more effective than dextromethorphan

honey, independent of systemic or topical

source, based on environmental

and diphenhydramine” in treating the

antibiotics, can sterilize wounds” and

conditions an d geographic location

symptoms of cough (Stewart et al. 2014).

that honey may be a useful addition to

(Meo et al. 2017). Honey from the tree

wilderness medical kits as it can be used

genus Leptospermum, with common

In their paper Management of Burn Injuries

for medical problems as well as a food

names including manuka, jelly bush, goo

in the Wilderness: L essons from Low -

source (Stewart et al. 2014)

bush or tea tree, native to Australia and

Resource Settings Bitter et al. found that

New Zealand, has been found to have

burns account for 2% - 8% of wilderness

It is important to note that honey does

bactericidal properties and is used in the

trauma and that “honey has shown to be

carry some risks. Honey can contain

U. S. for medicinal - grade honeys (Lee et

at least as effective as silver sulfadiazine”

Clostridium botulinum , especially r aw,

al. 2010). Several of the wound dressings

which was “historically the topical agent

unprocessed honey, and should not be

approved by the FDA, as of 2021, contain

of choice for treatment of burns in low

consumed by children under the age of

this honey (Hossain et al. 2021).

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Wild Edibles: Should Honey Be In Your First Aid Kit?

one year (Stewart et al. 2014). Of course,

they are better supported when flowers

(NRCS 2022). As you pull together your

none of these benefits would be possible

are available during the entire f oraging

gear for backcountry trips this year add

without the bees, so what can be done to

period (Larson et al. 2014, Mallinger et

a couple honey infused lozenges for

help make sure they have what they need

al. 2016). In addition, “selecting local

unexpected coughs, a few medical - grade

to make honey?

plant species that are not common in

honey bandages to your first aid kit , and

an agricultural landscape can increase

a small jar of the amber liquid to make

• Leave flowering weeds in place in the

the potential for supporting rare and

breakfast in the backcountry a little more

early spring. Studies have found that

specialized bee species” ( Neumüller et al.

delicious.

bees will use dandelions and white clover,

2020).

when available, and that the two weeds fill nearly the whole blooming season (Larson

• Put out water for them. This can be as

et al. 2014, CalFlora 2022).

simple as filling a wide shallow bowl with water and adding some rocks to ensure

• Plant a bee garden with wildflowers that

that the bees don’t fall into the water with

have different blooming periods. Studies

no way to get out. The Natural Resources

have shown that bees can persist in urban

Conservation Service recommends that

settings with the support of gardens,

the rocks are washed with mild soap or

parks, and other green spaces and that

vinegar before adding them to the bowl

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H A R V E S T I N G

N A T U R E

Great for Turkey, Dove, Quail, Pheasant, Grouse, Chukar, and so much more!

Great for Deer, Elk, Bear, Antelope, Moose, Sheep, Bison, and so much more!

Great for Catfish, Trout, Salmon, Halibut, Shrimp, Lobster, and so much more!

Chef Tested & Hunter Approved Click OR Scan to Buy

More Blends coming Fall 2022!

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Breadth, Depth, and Opportunities:

Tips & Tactics for Keeping a Freezer Full

T

here’s not a lot of ways around it. Summertime is often a net - loss in the meat department. BBQs, camp outs, and block parties are the perfect opportunities to share your

harvests from the past season, but after a few months you might realize your freezer is emptying at a much greater pace than it is getting replenished. Of course, some summertime fishing can help, but for those of us in the middle of the country it is typically more of a catch - and - cook reality than catch and - freeze.

This time of year is also full of heartache, and occasionally jubilation, depending on how your draw season starts to take shape. Far too many hunters put all their freezer - filling - eggs into one basket, banking on one or two coveted limited draw

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H A R V E S T I N G

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tags to come through so they can chase

A few quick minutes of research tripled

the species of their choosing in the land of

my number of targeted species, and

their dreams.

ensured that regardless of outcomes and conditions, I’d likely be able to

While I love hunting big bull elk and rutted

chase at least one of those species

up bucks, I’ve grown far too fond of

during the dates I’d taken off for

cooking and eating wild game to rely on

the hunt. Similarly, after drawing an

one or two tags to supply the next year’s

out of state elk license for last fall

protein. Even when I luck into a limited draw

I quickly purchased an over - the -

license, there is a laundry list of roadblocks

counter black bear tag for the same

that can easily spoil the season. Highways

unit, knowing the area had solid bear

closed due to weather, drought and

densities, and I’d be kicking myself

disease, changes in migratory behaviors,

if and when I was presented the

the list goes on. I’ve experienced the

opportunity at a bear without having

effects of each of these, any of which can

a tag in my pocket. Not only does

be just as damning as not drawing the tag

targeting multiple species at the same

at all.

time increase your odds of success, but it often results in a more diverse

I am going to share a few tips and tactics

freezer supply. So keep chasing thick -

on how a little bit of pre - season planning

timber bucks, but also consider taking

and research can significantly boost your

a plump gray squirrel or grouse while

freezer - filling odds, and maybe even get

walking through the woods.

you another rack or hide for the wall.

Depth.

Breadth, Depth, and Opportunity

Minimize the consequences of not drawing a specific tag. So

Breadth.

your high country mule deer hunt

Capitalize on your wins. So you drew an elk

was completely planned, until you

tag in a historically productive area, that’s

received the dreaded, “We regret

great. Now is the time to dig a little deeper.

to inform you...”, or the more direct

Will you need to hunt the area for several

“Unsuccessful Draw” email that we

days, or do you anticipate punching your

all hate to see. Whelp, time to write

tag the first day? Are you driving 700

off this year’s deer season and hope

miles to this hunt unit, or are you thirty

for better luck next time, right? Wrong!

minutes from home? Do you already have

While your home state may not offer

pre - requisite licenses that will offer up

more buck tags after their initial draw,

some opportunities beyond your drawn

it is almost a certainty that they, or a

tag? Questions like these can help dictate

neigh boring state, offer a variety of

where your additional opportunities lie.

antlerless options.

This past fall I harvested my mule deer

Obviously every state is different, but

in the first minute of legal light, having

with certain places both practically

watched him chasing does in the moonlight

and literally giving away doe tags,

from a few hundred yards away. After

there are many budget friendly options

quartering him and packing out, I was back

for those looking to fill their freezer with

to the truck by 9:00 AM. Knowing this unit

some venison. Don’t skip deer season

was a three and a half hour drive from my

just because you didn’t draw your

home, I checked in advance and found that

preferred tag or area. Do your research

I could also hunt pheasant and sandhill

in advance to determine whether you

cranes within 30 minutes of the public land

should apply for additional tags during

I had decided on for the deer hunt.

your desired state’s first drawing, or if

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Breadth, Depth, and Opportunities: Tips & Tactics for Keeping a Freezer Full

you can pick up excess and left over tags

that happen. Is your fall season at work

the season was found by a mountain lion

at a later date if and when you don’t draw

exceptionally busy? Consider taking up

before myself, and I was left with half the

your preferred tags. Don’t let perfect get in

archery or purchasing a muzzleloader to

amount of venison sausage I had planned

the way of good. Find a way to put more

take advant age of early and late season

on for the year. Err on the side of caution,

tags in your pocket and soon enough you’ll

opportunities when you’ll have more spare

which in this case means more than

be putting more meat in the freezer.

time. Maybe you only get one week or

enough tags. Without variance I’ve always

weekend a year to hunt, but it’s during the

found friends and family that are more than

Opportunities.

middle of the rut in November. With little

happy to take wild fish and game off my

Keep your stick on the ice, or in other

to no time or money, you might be able to

hands when I run out of freezer space.

words, you can’t harvest an animal from

turn that one buck a year into one buck

your couch, office, or bed. For many

and two does. Three times the meat in the

Lastly, and most importantly, put in the

interested in the pursuit of wild foods there

same amount of days is entirely possible

time. This looks a little bit different for each

is an acceptance of early mornings, late

with a little bit of planning.

person, and can range from scouting in the

nights, and extreme conditions. However,

pre-season, to sticking it out for the last

no matter how much effort is put in,

Conclusion.

hour of light when your face is windburned

sometimes the circumstances of life render

To recap, hunt a wider variety of species.

and all you can think about is pizza.

our efforts useless. If you’ve only allotted

This doesn’t have to mean thousands of

Dedicating your time to research and days

one day of hunting for one of your primary

dollars dropped on new gear. It can be as

in the field will at worst set you up for a

tags, a foggy day with limited visibility

simple as throwing in a shotgun or .22 so

higher chance of success in the future, and

might be a quick recipe for tag soup.

you can capitalize on the upland fowl or

at best will have you not only stocking your

small game hunting in the area you’ll be

own freezer, but freezers of those around

antelope hunting for a few days.

you. Best of luck in your upcoming draws

Each person has their own restrictions and determining factors, but make an effort

and seasons. We’ll see you out there!

to schedule as much time as possible for

Calculate how much meat you’d like to

each hunt. On the flip side, purchasing

harvest for the year, and make sure you

half a dozen tags while only hunting each

are applying for the proper amount of

one for a day or two seems like a waste of

tags. Last year I made the mistake of

money and resources. It takes some effort,

not applying for a late doe season that I

but consider how much meat you’d like to

typically hunt each year, thinking I already

harvest each year, and then realistically

had enough tags to get my freezer levels

project how much time you’ll have to make

to where I’d like them. My largest buck of

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Author Bios ADAM BERKELMANS

JOHN VILE

Adam Berkelmans, also known as The Intrepid Eater, is a passionate ambassador for real food and a proponent of nose to tail eating. He spends his time between Ottawa and a cozy lake house north of Kingston, Ontario. When not cooking, he can be found hunting, fishing, foraging, gardening, reading, traveling, and discovering new ways to find and eat food.

John Vile is a fisheries biologist with the State of New Jersey and lives in Northeastern Pennsylvania with his wife and two children.

As a passionate outdoorsman, he spends much of his free time in the woods and on the water with his family and friends.

EDGAR CASTILLO Edgar is a recently retired law enforcement officer for a large Kansas City metropolitan agency. He also served in the U.S. Marine Corps for twelve years. Edgar longs for the colors of autumn and for frosty, winter days so he can walk the landscapes in pursuit of wild birds in wild places.

His passion lies in the uplands as he travels across public lands, hunting open fields, walking treelines, & bustin’ through plum thickets.

JEFF BENDA Jeff’s goal is to celebrate local fish and wild game and provide achievable, bright recipes designed to build confidence for new cooks, and inspire everyone to elevate their cooking.

CAYLA BENDEL

JUSTIN TOWNSEND

Cayla is a conservation professional that resides in North Dakota with her husband and pudelpointer, Finley. Together they enjoy avidly hunting, fishing, and otherwise frolicking their way through the seas.

Justin (Choctaw) is an avid hunter, angler, and chef whose passions for the outdoors lead him to create Harvesting Nature in 2011.

He continues to hunt, fish, and cook all while sharing his experiences with others through film, on podcasts, in print, and with recipes.

He also proudly serves in the United States Coast Guard in Key West, FL.

GUNNAR EMBERG Gunnar has devoted his life to his passion for hunting and wild game cooking. This has led him to create his own archery company, Orskot Archery. Orskot Archery focuses on ethical hunting using modern equipment, as well as scratch-made wild game food.

Gunnar’s connection to nature is deeply rooted in him and drives his passion for the outdoors. When he’s not hunting, Gunnar can be found in the kitchen working on recipes for his upcoming cookbook.

BENJAMIN BURGHOLZER Benjamin Burgholzer is an enthusiast of wild foods and wild places, a part-time professor, small business owner, freelance writer, and the managing editor of Harvesting Nature. A novice backpack hunter and seasoned fly fisherman, when he is not working or writing, he spends as much time as possible in the mountains of Oregon.

CHARLES ROBINTON OF FIN+FORAGE

COLLIN GRUIN

Fin + Forage is an inclusive and sustainable spearfishing resource that focuses on community, education, and adventure. Recognizing that content alone can only go so far, Fin + Forage is also proud to contribute to grassroots community-building efforts.

As the Fin + Forage network grows, we will continue to partner with scientists, nonprofits, and community advocates to ensure that future generations can continue to share adventure, community, and food.

Collin is a novice hunter and angler who is quickly becoming more seasoned each year. His newest journey will take him to the Pacific NW where he will continue to grow his passion for the outdoors whilst learning to hunt and fish in new country. He is also the social media manager for Harvesting Nature.

TERA OMER

CASEY NORDINE Casey Nordine lives in the Black Hills of western South Dakota with his wife and daughter. As Business Manager for Harvesting Nature, and an avid outdoorsman, his passion lies in harvesting wild foods from wild places.

Tera is a wildlife biologist who lives in Northern California with her husband, two children, and Chesapeake Bay retriever Maple. She grew up in Colorado camping, boating and backpacking with her family. She was introduced to hunting when she met her husband and together the two are raising their children to hunt, fish, and enjoy everything nature has to offer.

MAG A ZI N E DE S IGN & L AYOUT BY : Southpaw Projects is a creative design studio based in the Fox Valley of Wisconsin.

Started in 2018 by Seth Pahmeier as a freelance alias, he specializes in branding identity design, and also offers design, media, and advertising to deliver the best brand experience for his clients. Seth continues to pursue projects that are aligned with his other passion of hunting, fishing, and S Uoutdoors.

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