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Special Guests:
Hank Shaw: Wild Chef, Outdoor Writer, and Founder of Hunter, Angler, Gardener, Cook
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Show Notes:
Hank’s culinary and writing background
The importance of quality recipes
Spicy food and tolerance
The beginnings of Hunter, Angler, Gardener, Cook
Why do we hunt rabbits in winter only?
Bot Flies
James Beard Awards
Keep honing your skill
Recognize cultural identities and sources of your recipes
Indian Fry Bread
The evolution of North American Cuisine
Why foraging important
Chickens vs iguanas in Key West
Developing recipes and inspiration
Food photography and plating fashion
Recommended skills for kitchen proficiency
The wobbly bits
Cooking Tongue
Hank’s new cookbook
Recipes:
Venison Barbacoa
Salsa Arbol (coming soon)
Dan Dan Noodles
Roasted Rabbit Legs with a Spicy Prickly Pear Sauce
Wild Turkey Leg Carnitas
Deviled Kidneys
Venison Tacos de Lengua
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