Poldi Wieland - Podcast Details

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Year of Plenty: Traditional FoodwaysBRING BACK VICTORY GARDENS!We've been doing research into the history of Victory Gardens and were blown away by some of the facts we uncovered…so Poldi decided to sit down and record a rant about this amazing gardening movement of the early 1900s and give his reasons for why we should bring it.Use code “yearofplenty” (all lower case) for 15% OFF at www.mtblock.comMY ULTIMATE FORAGING GEAR LIST - Check it outLeave a review on Apple or Spotify and se...2025-01-1039 min

Year of Plenty: Traditional FoodwaysFoodies' Roundtable: Mountain Morels, Aging Elk Meat & Foraging Season RecapIn this episode of the Year of Plenty Podcast, Chef Will Morton and Spencer Freehling join Poldi Wieland for a Foodies Roundtable that’s all about celebrating the outdoors through food. Chef Will is a professional chef with a specialty in wild game and fermentation, while Spencer is a professional photographer and videographer in the hunting and fishing industry. Both are passionate foragers, outdoorsmen, and food enthusiasts. Together, they share their experiences and expertise from the past foraging season, dive into creative culinary techniques, and explore the untapped potential of wild ingredients.Episode Overview:A...2024-12-062h 00

Year of Plenty: Traditional FoodwaysFinding and Hunting Elk with Ken Thrall from KifaruIn this episode, Poldi chats with Ken Thrall all about how you can increase your odds for success in the elk woods. Ken works for Kifaru Gear and has hunted elk for over a decade.Episode Overview:Tips for better e-scouting to find locations on the map that might hold elkHow Ken’s e-scouting methodology changes from elk archery to rifle seasonWhat a typical glassing session looks like for Ken when he is scouting for elkA brief lesson on elk behavior, how elk move throughout the day, and how hunters can use this information to...2024-08-211h 44

Year of Plenty: Traditional FoodwaysVertical Gardening Strategies and Inspirations for Small SpacesAre you looking to grow veggies in a small space? Join Poldi and Lindey as they discuss their gardening plans at their new apartment. Many renters decide not to grow food, because of limited grow space. But it is possible! In this episode, you will learn how Poldi and Lindey have grown squash and other veggies using grow bags and trellises, as well as their plans for the upcoming gardening season.Episode Overview:How we plan to grow squash and other veggies on a patio using grow bagsSquash varieties that are ideal for gardening...2024-04-051h 06

Year of Plenty: Traditional FoodwaysFood Labels Demystified: Navigate the Grocery Store with Confidence featuring Julia PutzeysReady to discover the best tool for understanding food labels and more? This episode is a conversation with Julia Putzeys who is a certified Nutritional Therapy Practitioner and founder of the Trash Panda app. Join Poldi and Julia as they discuss the confusing landscape of food labels and ultra-processed food ingredients. And learn about the ultimate tool for understanding food labels.Episode Overview:Julia’s journey into the nutrition world and what motivated her to start the TrashPanda AppThe importance of understanding food labels and what to look for when reading labelsWhy we need to...2024-03-271h 29

Year of Plenty: Traditional FoodwaysNourishing Scoops: DIY Guide to Nutrient-Dense Ice CreamEP 118 | Join Poldi and Lindey as they explore the delicious and healthful world of homemade, nutrient-dense ice cream. Discover how this classic treat can be transformed into a nutrient powerhouse with just a few simple ingredients.Episode Overview:Delving into the origins of ice cream and its evolution from ancient times to the present day.Unpacking the nutritious value of homemade ice cream and how it differs from store-bought varieties.An exploration of the key ingredients that turn ordinary ice cream into a nutrient-rich treat.Discussion on choosing high-quality cream, raw eggs, and natural...2024-03-2058 min

Year of Plenty: Traditional FoodwaysSpruce Tree Foraging, Identification Tips, and Culinary UsesEP 117 | This episode is a recording of a recent X space where Poldi and co-host Lindey discuss spruce tree foraging, how to distinguish spruce from other conifers, and some ways of using spruce as an ingredient in the kitchen. Spruce trees are perfect for winter foraging! Poldi and Lindey also share a recent scientific review linking ultra-processed foods to chronic diseases and test their ketone levels for the first time since starting a keto diet in 2024.Use code “yearofplenty” (all lower case) for 15% OFF at www.mtblock.com...2024-03-1146 min

Year of Plenty: Traditional FoodwaysFoodies Roundtable: A Guide to Unique Cuts of Wild Game , 2023 Hunting Season Recap & Dry Curing MeatsThis episode is a Foodies Roundtable conversation on the Year of Plenty Podcast. Host, Poldi Wieland, and his partner Lindey sit down with fellow foodies and friends, Chef Will Morton, Chef Tyler McManus, and Chef Shay Helm for a fun and entertaining conversation.Episode Overview:Shay’s grandma’s secret bison heart stroganoff recipe that he cooked for the crewOur hunting successes and failures during the 2023 Montana Big Game SeasonUnique cuts from wild game animals, like tri-tip, flat iron steaks, osso buco, and more.Tips and tricks for making your own dry-cured meats, including sala...2023-11-222h 53

Year of Plenty: Traditional FoodwaysLab Grown Meat is HERE! What You Need to Know About Meat 2.0This episode dives deep into the controversial topic of lab-grown meat, a subject that has been making headlines and stirring debates in the food industry. Host Poldi Wieland explores the ethical, environmental, and health implications of this emerging technology, questioning whether it aligns with traditional foodways and sustainable practices. Whether you're a staunch supporter of traditional farming or curious about the future of food, this episode offers a balanced perspective that you won't want to miss.Use code "yearofplenty" (all lower case) for 15% OFF at www.mtblock.comEpisode Overview:2023-09-0837 min

Year of Plenty: Traditional FoodwaysWhat is Real Food?This is a solo episode in which I detail my definition of real food.Support the podcast via Patreon:https://www.patreon.com/yearofplentyYoutube Channel:https://www.youtube.com/@yearofplentyvideoSign up for the newsletter:www.theyearofplenty.com/newsletterDo you follow the podcast on social media yet?IG: https://www.instagram.com/poldiwieland/X: https://x.com/yearofplentypodFacebook: https://www.facebook.com/theyearofplenty/Or subscribe directly using your podcast app. The show...2023-01-3118 min

Year of Plenty: Traditional Foodways2023 Foodie Goals, Defining Quality Food, Dairy Farming and Making Raw Milk Cheese with Max KuehnhoeferThis episode is a conversation with my stepbrother Max Kuehnhoefer, a wholistic farmer. Max has dedicated the past 7 years of his life to learning as much about natural, biodiverse farming systems as possible.Episode Overview2023 Foodie GoalsBarriers to entry fishing in GermanyDefining Quality FoodMax experience at a conventional mass pig farmCheese making at a wholistic farm in northern GermanyMy first time attempting to make Mozarella from Fresh Raw MilkWholisitc vs conventional milk productionDairy cattle herding in high mountain pastures in the alpsSupport the podcast via Patreon:https://www.patreon.com/yearofplenty 2023-01-122h 06

Year of Plenty: Traditional FoodwaysOptimizing Pregnancy with Nutrient-Dense Real Food featuring Lily Nichols RDN, CDEThis episode is a conversation with Lily Nichols who is a Registered Dietitian Nutritionist and author. We sat down to talk about the dietary needs of pregnant women and how pregnancy can be optimized with real, whole foods. Which she covered in detail in her book Real Food For Pregnancy. It was a super interesting conversation and a lot of this info applies to everyone who is interested in eating a diet rich in real food. So all you guys listening out there stick around because you will definitely learn something from this one.Episode Overview:2022-12-161h 16

Year of Plenty: Traditional FoodwaysStorytime, Multiday Cooler Setup, Meat Processing Tips & Backcountry Packing with Shay Helm and Shane WeigandThis episode is a conversation with my buddies Shay Helm and Shane Weigand who have been hunting Montana and other parts of the great American wilderness for the last two decades.Both of them are very much into the culinary exploration of wild game and fish. In fact, Shay actually used to go to culinary school and Shane worked at a wild game processor in his teens. So needless to say that they know their way around the kitchen and butcher station. Shane is also very involved in using donkeys (aka burrows) to pack into the backcountry...2022-11-223h 30

Year of Plenty: Traditional FoodwaysLiving Simply, Realfooding and Keeping the Old Ways Alive with Dr. Hillary LampersThis episode is a conversation with Dr. Hillary Lampers about living a simple life, focusing on eating real foods, and reconnecting with the old ways. As a doctor, Hillary offers a blend of Regenerative Medicine, Functional Medicine / Wellness, and Primary Care. Her areas of expertise include head & breathing conditions, brain health, hunting performance, pain management, hormone balancing, and digestion.Episode OverviewRelationship advice on how we can learn to accept each other fully, help each other grow, thrive, and be healthyReal foods and how they are connected to healthImportance of harnessing a healthy and...2022-11-012h 39

Year of Plenty: Traditional FoodwaysDid Humans Evolve As Carnivores? with Paleoanthropologist Dr. Miki Ben-DorThis episode is a conversation with Dr. Miki Ben-Dor, a Paleoanthropologist at Tel Aviv University. His area of study examines the causal relationship between Paleolithic nutrition and human evolution. Figuring out what our ancestors ate can help inform us how we should eat in this day and age. Miki and I sat down to explore his findings on humans being much more adapted to eating meat than plants. Now I'm not against eating plants and Miki’s findings dont claim that we should only be eating animal foods…but he has uncovered a lot of evidence that point...2022-10-122h 19

Year of Plenty: Traditional FoodwaysMushroom Hunting Recap, Spearfishing in Washington, Elk Hunt Prep, and Using Hemp to Extract Heavy Metals from Ag SoilsThis episode is a conversation between me, Caleb Kasper, Dylan Baldassari, and Matt Arnt. These guys are my most hardcore hunting, fishing, and foraging buddies and I spent a ton of time with them going after wild foods in Wisconsin.Episode Overview:2022 Mushroom Hunting Recap (especially Burn Morels)Updates on morel mushroom cultivationGrowing your own edible mushrooms at homeMatt training his first bird dog for duck huntingDuck hunting tips and favorite duck recipesDylan's spearfishing adventures in Washington (catching Octopus with your bare hands)How to make Japanese fish prints with your catchPoldi’s 2021 elk hu...2022-09-072h 52

Year of Plenty: Traditional FoodwaysEating Weeds, Exploring the Whole Beast in Bold Ways & Making Sushi at Home with Adam BerkelmansThis episode is a conversation with Adam Berkelmans from www.theintrepideater.com. He also runs the Antler and Fin podcast for Harvesting Nature. Adam is a wild food chef and explores plants, animals, and fungi in bold ways in the kitchen.Episode OverviewAdam’s journey into the world of harvesting and cooking wild foodsForaging for Burdock Root and other wild plantsHow the modern world could benefit from developing a stronger connection and pride in real food once moreEating the whole beast, especially fish in exciting ways! Hint Hint: We talk about making Halibut Hea...2022-08-181h 30

Year of Plenty: Traditional FoodwaysBecome a Cast Iron Cookware Pro with Kyle SeipThis episode is a conversation with Cast Iron Kyle. Kyle is a cast iron aficionado, small business owner, and content creator. He spends much of his week hunting down rare vintage cast iron skillets for people or restoring ones that didn't get enough love and ended up ruined from rust. I figured it would be fun to have Kyle on the podcast to do a deep dive into cast iron cookware so that you feel more comfortable incorporating these traditional utensils into your daily cooking routine.Episode OverviewUnique properties of cast ironHistory of...2022-07-271h 24

Year of Plenty: Traditional FoodwaysCalorie Quality vs Quantity & Enhancing Performance On A Backcountry Hunt with Dr. Andy GalpinThis episode is a conversation with Dr. Andy Galpin, Professor of Kinesiology at California State University, Fullerton. He is one of the foremost experts in the world on human performance education. His focus is on the science and training methods to increase strength, hypertrophy, and endurance performance. While a professor, Andy also trains high-level athletes in many different disciplines and is on a mission to provide the world with free & accessible information to help you improve your life by enhancing the understanding of human performance, nutrition, health, and general well-being.Episode Overview:Calorie Quantity...2022-06-301h 03

Year of Plenty: Traditional FoodwaysDesigning Resilient, Low-Maintenance Food Forests with Permaculture Maestro Chad JohnsonThis episode is a conversation with Chad Johnson who is a master ecosystem and edible forest garden designer. He has spent over two decades designing Food Forests and Water Landscapes worldwide. His early days as an ecosystem designer were spent studying under Sepp Holzer, a legendary permaculturist from Austria who chose Chad to be his protege.Since then Chad has spent over two decades designing Food Forests and Water Ways with a focus on resilient, low-maintenance growing systems that incorporate biodynamic and regenerative farming principles.Episode Overview:How Chad got started as...2022-06-081h 10

Year of Plenty: Traditional FoodwaysTraditional Cookery & Why You Should Eat More Wild Hogs with Jesse GriffithsToday's episode is a conversation with Texas chef, butcher, and wild food enthusiast Jesse Griffiths! Jesse runs an amazing Restaurant in Texas called Dai Due and has written two very popular field-to-table books, the first one being Afield: A Chef’s Guide To Preparing and Cooking Wild Game and Fish, as well as his new book called THE HOG BOOK. Episode Overview:Jesse’s journey as a chef, butcher, hunter, angler, and gathererHis restaurant Dai Due and the local food philosophy that he embodies thereHis motivation behind starting the School of Traditional Cookery and what this schoo...2022-05-102h 01

Year of Plenty: Traditional FoodwaysSustainable Seafood & How To Support Local Fisheries with Craig FearThis episode is a conversation with Craig Fear from Fearless Eating. Craig is a certified Nutritional Therapy Practitioner (NTP) and the author of several different books about soups and broths. His newest book is called New England Soups of the Sea, which is a deep dive into US Fisheries and how we can start supporting the people who sustainably harvest seafood along our coast.Episode OverviewWhere most of the seafood consumed in the US comes fromBuilding A local supply-based market for more sustainabilitySteps you can take to support local American seafoodThe Dark side of FAKE...2022-04-151h 28

Year of Plenty: Traditional FoodwaysWild Plants to Forage for in SpringIn this episode, I go over 4 different plant species to forage for this Spring. Whether you are a beginner or already have some foraging experience below your belt, this episode will help you bring home delicious wid edibles and provide some inspiration on how to prepare them in the kitchen. Support the podcast on Patreon:https://www.patreon.com/yearofplentySubscribe to the Youtube Channel:https://www.youtube.com/@yearofplentyvideoDo you follow the podcast on social media yet?IG: https://www.instagram.com...2022-03-2935 min

Year of Plenty: Traditional FoodwaysGerman Hunting Traditions vs. North America & How I Got Into Wild Foods - My Appearance on the Elevate Your Game Podcast with Tim FowlerA couple of months ago, I was invited by wild food writer, Tim Fowler to come on his podcast and talk about my journey into real foods / wild foods and some of the differences between the German and North American Hunting cultures. I had a great time chatting with Tim and figured you would get value from our conversation, so here it is!Overview:How I became obsessed with real food / wild foodsGerman vs. Nort American Hunting CultureCooking wild gameMy advice for you to accelerate at hunting, fishing, and foragingSupport the podcast on P...2022-03-1454 min

Year of Plenty: Traditional FoodwaysReflections on the Carnivore Diet, a Backcountry Caribou Hunt and Cooking Meats with Ryan EstepThis episode is a conversation with Ryan Estep, who is a lifelong hunter and currently on the carnivore diet. Ryan is a meat connoisseur and knows more about cooking it than anyone else I know. So it is always a pleasure to pick his brain and get some new inspiration.Episode Overview:How Ryan's carnivore diet is goingThe story behind his caribou huntWhat carnivore-friendly, low carb foods to pack on a backcountry tripHarvesting roadkill and lessons learnedHow to dehydrate LiverUnique ways to cook meat, especially wild gameSupport the podcast on Patreon 2022-02-262h 28

Year of Plenty: Traditional FoodwaysWinter Burbot, From Frozen Lake to Kitchen with Jacob HernandezThis episode is a conversation with Jacob Hernandez, who is one of my friends and fishing mentor. Over time, Jacob has acquired a ton of fishing knowledge. And although we could have touched on a bunch of different species in this episode, we decided to focus it on the mighty BURBOT (Lota lota). Burbot are amazing predatory fish that exist in the northern hemisphere. And the best part about them is that they are a very FINE food resource! After all, their nickname is poor man's lobster…and I think that says it all!Episode Overview:Wh...2022-02-122h 19

Year of Plenty: Traditional FoodwaysThe Evolution of Pre-Industrial Hunting Weapons with Dr. Devin PettigrewThis episode is a conversation with Dr. Devin Pettigrew, who just finished his doctoral program in archeology. Devin has been on a quest to research ancient hunting weapons and tactics, and broader implications of these aspects on social organization, economy, and human-environmental relations. He has done a bunch of awesome experiments with ancient hunting weapons.Episode OverviewsAncient piercing weapons used for hunting (lance, javelin, bow and arrow, atlatl)Deep dive into the atlatl and dartTimeline of the evolution of Pre-Industrial hunting weaponsWhat would an ancient big game hunter’s gear list look likeHow do...2022-01-301h 54

Year of Plenty: Traditional FoodwaysHolistic Wine Making with Biodynamic Viticulturist, Craig CampThis episode is a conversation with Craig Camp who has been heavily involved in the wine industry for over 30 years. After learning about wine production in Italy, he has worked with many different vineyards, been on the board of directors for several winegrowing associations and was named on the list of “Wine’s Most Inspiring People of 2021” by the Wine Industry Network. Today, Craig runs Troon Vineyard. A holistic biodynamic vineyard in the beautiful AppleGate Valley region of Oregon.Overview:How Craig got involved in the wine industry?What is viticulture & what makes a wine truly a wine...2022-01-131h 12

Year of Plenty: Traditional FoodwaysLife as a Wild Game Chef and Reconnecting with Your Food with Tori LoomisIn today's episode, I chat with Tori Loomis all about life as a chef & how empowering it can be to get to know your food up close and personal. Tori is a chef and Louisiana native. She has practically spent most of her life cooking in professional kitchens or around the campfire for friends and family. On top of this Tori is actively out there bringing home wild foods to experiment with in the kitchen. I had a ton of fun talking to her and it was great to hear her perspective on some important ideas.E...2021-12-182h 12

Year of Plenty: Traditional FoodwaysInvestigating the Beef Supply Chain & Experiencing Field2Table Up Close with Caleb SindicThis episode is a conversation with my friend and fellow foodie Caleb Sindic all about the beef supply chain in America and why beef prices have increased in 2021.Episode Overview:What metric is used to measure food prices in the US?What has happened in the supply chain that caused beef prices to increase in 2021Who controls the beef market?How the government and ranchers are taking action to bring change to the industryCaleb’s first successful deer hunt & what the field2table experience was like up closeSupport the podcast on Patreon:2021-12-011h 41

Year of Plenty: Traditional FoodwaysLiving the Hunting and Fishing Life in Australia with Zach SlatteryThis episode is a conversation with Zach Slattery, a bowhunter from Australia. Zach gives us the rundown on hunting in Australia where he and his mates hunt feral goats, hogs, and more.Episode OverviewGame species classification and tag system in AustraliaThe deer of AustraliaHunting access, private vs public landWhy Zach was targeted by a global hate campaignDealing with an overpopulation of feral animals that threaten native flora and faunaThe 3 types of Kangaroo hunting tagsShould anglers start eating more carp?Cooking and smoking deer ribsCatching wild squid from a kayakFollow Zach:...2021-11-181h 41